Ingredients 4 Tbsp olive
oil Juice of a lime 2 clove garlic, minced 2 tsp.
Not exact matches
Add half the peas to a food processor with 4 tablespoons
of olive
oil,
juice of 1
lime, some salt and pepper to taste and blend to a puree
Add in the
juice of half a
lime, olive
oil, chopped fresh red chilli (to taste), chopped coriander and a pinch
of salt, then mix it all together.
Serve with extra tahini on a bed
of salad, I like a simple rocket (arugala) and avocado with lots
of delicious
lime juice and olive
oil.
The new potatoes are cooked so that they are so wonderfully soft and just melt - in - your - mouth, absorbing the beautiful essences
of the olive
oil, apple cider vinegar and
lime juice.
This creative and completely raw meal will fill you up and satisfy you differently from the sweeter recipes, with tomatoes, dates,
lime juice, olive
oil, fresh basil, lots
of herbs, spiralized zucchini, and raw cashew cheese.
Raw Spicy
Lime Bites For a neat change
of pace, these spicy
lime bites are made with dates, coconut
oil, almonds, cashews,
lime juice, ginger, and chili peppers!
1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze
lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit
of oil on both sides
of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips
Mix together adding the
juice from 1 1/2
limes, a healthy glug
of olive
oil, and a handful
of crumbled queso fresco (about half a cup).
2 large onions
Oil for frying — I use a tsp of coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten f
Oil for frying — I use a tsp
of coconut
oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten f
oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle
of dried oregano — optional Sprinkle
of fennel seeds — optional Handful
of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight
of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest &
juice of 1
lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten free
1 teaspoon olive
oil 1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2 teaspoons fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder Pinch cinnamon About 3 stems
of fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar
Juice from about 1/2 a
lime
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced *
juice of 2 plump
limes * two 15 - ounce cans (or one 28 - ounce can)
of organic black beans, drained and rinsed (or soak and then cook an equivalent amount
of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado
oil or extra-virgin olive
oil * Coarse sea salt and finely ground black pepper
2 tbsp olive
oil 10 cloves garlic, peeled, coarsely chopped, smashed 2 bunches collard greens, rinsed, cut into thin strips 1/4 tsp each salt and pepper, more to taste
juice of 1/2
lime
I don't have a strict recipe for it - I just use my immersion blender to blend an entire bunch
of cilantro with a few cloves
of garlic and enough water,
lime juice, and olive
oil until it makes a creamy consistency.
Stir in the chilli, ginger, sesame
oil, the
juice and zest
of the second
lime and the remaining soy sauce.
Dressing - 1/2 cup sour cream - 1/2 cup Greek yogurt -1 / 2 cup olive
oil -1 ripe avocado -1 / 3 cup
lime juice -2 cloves
of garlic - handful
of cilantro (we like a lot!)
3 cups soaked cashews (soaked for 3 hours in water) don't soak any longer 1 1/2 cups almond milk I cup fresh
lime juice 2 teaspoon packed
lime zest 3/4 cup agave or maple syrup 1 teaspoon vanilla A pinch or two
of salt 3 tablespoons lecithin 3/4 cup coconut
oil or coconut butter
2 ripe avocados
juice of 1
lime 3 tablespoons
of avocado
oil or EVOO 2 tablespoons finely chopped red onion or shallots 1/2 teaspoon sea salt freshly ground pepper to taste
In a small bowl, whisk together the
oil, 1 tablespoon chipotle, half
of the
lime zest, half
of the
lime juice, 1 teaspoon salt, 1/2 teaspoon black pepper, oregano, onion powder, cumin, garlic powder, and cayenne.
1 1/2 pounds carrots, peeled and sliced 2 tablespoons coconut
oil 1 tablespoon tahin 1 large red onion, thinly sliced 2 cloves
of garlic, minced 2 tablespoons grated fresh ginger 3 cups reduced - sodium vegetable broth 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon cinnamon salt and pepper, to taste 2 teaspoons fresh
lime juice crushed red pepper, to taste chopped fresh cilantro
While the vegetables are doing their thing, mix your coconut yogurt, 2 tablespoons
of mint,
lime juice, olive
oil and 1 pressed garlic clove in a small bowl.
MAKE THE DRESSING: Pit and peel avocado, add water, olive
oil,
lime juice, cumin, a pinch
of salt and freshly ground black pepper and process with an immersion blender until smooth.
6 sprigs fresh thyme 6 sprigs fresh oregano 4 cloves garlic 2 thin slices
of red onion for sauce 1 orange (or tangerine) peeled / chunked for sauce 1.5
limes zest and
juice Kosher salt Cracked black pepper Coarse ground white pepper 1 pinch
of red pepper flakes 1/8 cup
of olive
oil 1/8 cup dry white wine A dash
of your favorite hot sauce
While beans soften, make a sofrito by sauteeing on medium high heat, in 5 tblsp olive
oil, 1 medium onion, 4 garlic cloves, & 8 to 10 Cachucha peppers (a caribeean cousin
of Habenero, citrus flavor without the heat — I've never found and use 2 - 4 Poblanos or Anaheims intead — Jaffrey suggests simmering some lemongrass with beans to replace citrus notes — I add
lime juice at end) all finely diced.
For the dressing, pit and peel avocado, add a pinch
of cumin, salt, black pepper,
lime juice, extra virgin olive
oil and water and process with an immersion blender until smooth.
Fajita Marinade 1 tsp chili powder 1/2 tsp cumin 1/2 tsp chipotle chili powder (reduce or omit this if you don't like it too hot) 1/2 tsp onion powder 1/4 tsp garlic powder dash
of salt 1 1/2 tsp
lime juice 1 tsp vegetable
oil
The key ingredient to making this full
of flavour is to create a loose paste using
lime juice and a smidge
of oil.
The other trick that I do is to save a little bit
of the original mix and add a little more
lime juice and
oil and toss the peppers and onions with it to coat.
My sister's mother - in - law swears by this recipe: 1 apple (green or red) peeled, 2 tablespoons
of chopped fresh celery, 1/2 teaspoon
of chopped fresh ginger, 1 tablespoon
of olive
oil, 1 tablespoon
of fresh
lime juice.
1 - 2 cloves
of garlic 1 table spoon (or more)
of tahini Apple cider vinegar
Juice of 1 - 2
limes / lemons Olive
oil (optional) Salt and pepper
Ingredients: 1 tablespoon olive
oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato
juice 1/2 cup V - 8 ®
juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash
of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1
lime, cut crosswise into 1 / 4 - inch wheels for garnish
If you mess up and wash the bowl, just add a pinch
of each
of the spices with some
lime juice and vegetable
oil.
1/2 cup peanut butter 1/4 cup rice vinegar 1 tablespoon maple syrup 2 teaspoons soy sauce 2 teaspoons fish sauce 1 tablespoon minced fresh ginger 1 clove garlic, minced or pressed zest
of 1
lime juice of 1
lime 1 tablespoon sesame
oil 1 tablespoon brown sugar or palm sugar 1/4 cup cilantro
It is made
of chili garlic sauce, shallots, macadamia nuts, ginger, coriander, fish sauce,
lime juice, brown sugar, sesame
oil and coconut milk.
It's a light, lowfat — not usually my favorite food criterion — and refreshing dressing for summer greens or a bowl
of thinly sliced fennel, oranges, avocado and red onion, which, speaking
of myriad possibilities, is also delicious dressed with orange or
lime juice, olive
oil, salt & pepper.
2 cups pineapple cut into small chunky wedges 1/2 small red onion thinly sliced in half moons 1 - 2 habaneros finely chopped 5 - 6 sprigs
of mint, use just the leaves and torn with your fingers 3 - 4 good drizzles
of a grassy and peppery Extra Virgin Olive
Oil the
juice of one large
lime the
juice of half an orange Sea Salt and black pepper to taste
SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh
lime juice, plus extra 1 1/2 teaspoons toasted sesame
oil (I used a hot - toasted one with chilies) 1 clove
of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles
of choice 4 cups small broccoli florets, from roughly 1 bunch
of broccoli 2 tablespoons coconut
oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful
of Thai basil leaves, sliced (or regular basil, no big deal!)
1 mango, peeled (or a peach or equal amt
of pineapple) 1 avocado, pitted, peeled and cubed 1/2 red onion, finely chopped
Juice of 1
lime, plus wedges for garnish chopped fresh cilantro salt and pepper canola or olive
oil for coating fish 1.5 lbs mahi mahi fillets 1 Tablespoon blackening spice 8 corn tortillas 1 - 2 cups finely shredded red cabbage (optional)
Put chilies in a blender or mini food processor along with garlic,
lime juice, remaining olive
oil and a sprinkle
of salt and pepper.
5 In a tray put some greaseproof paper, pour the potatoes, carrots and cauliflower, then add three tablespoons
of olive
oil on top, the
juice of the
lime, add the herbs de Provence and some rosemary, let roasting for 15 minutes or so, until the veggies are golden.
There are many regional variations on «classic» ceviche, but my favorite type is based on lots
of fresh
lime juice, some garlic, a little olive
oil, and some type
of hot pepper in the mix.
1 1/2 cups sliced okra rounds 1 jalapeno, minced 1/2 cup diced red pepper 1 clove garlic, minced 1 cup yellow cornmeal 1 teaspoon baking powder 1/2 teaspoon salt 1 egg 1/2 cup water Salt and pepper 1/4 cup
oil for frying (coconut, canola, etc.) 1/2 cup Cabot Plain Greek Yogurt
Juice of 1
lime 2 tablespoons chopped cilantro
Puree the almond butter, garlic,
lime juice, tamari, honey, sesame
oil, 1 teaspoon salt, and 1/4 cup water in the bowl
of a small food processor.
2 tbsp extra virgin olive
oil 2 tsp red curry paste 3 cups cubed pumpkin 2 cups cooked chickpeas 1 cup coconut milk 1/2 cup leaks chopped sideways 2 spring onions Spices: curry, chili, ground coriander Himalayan salt 1 tbsp Tamari or Shoyu soy sauce small bunch
of parsley bunch
of swiss chard mung bean or rice noodles lemon
juice, or
lime juice
Give everyone in the bowl a good splash
of lime juice, olive
oil, and a drizzle
of honey.
Loaded with the freshest ingredients: Avocados, cherry tomatoes, red onion, and cilantro tossed with freshly squeezed
lime juice and a dash
of olive
oil.
4 tbl
of fresh
lime juice 1/2 tsp salt 1/2 c or so
of good olive
oil 1 c
of fresh cilantro leaves 1 jalapeño, stem removed
Place the tomatoes, garlic, jalapeño, chile de arbol,
lime juice, salt and olive
oil in the bowl
of a food processor or blender.
1 cup
of fresh cilantro 1/2 cup
of baby spinach leaves 3/4 cup
of raw almonds (pistachios would work well too) 1/4 cup
of grated parmesan cheese 4 garlic cloves 1/4 cup
of fresh
lime juice Olive
oil Salt Pepper
Hi Nene, To make the dressing a little thinner, you could reduce the amount
of avocado and cilantro OR you could increase the amount
of olive
oil,
lime juice and vinegar.