Sentences with phrase «onion handful of cilantro»

Guilt Free Party Dip: 2 cups artichoke hearts 1 clove peeled garlic 1/2 red onion handful of cilantro 1 large avocado 1 large lemon squeezed 2 tbsp ground golden flax

Not exact matches

MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:

1 cup of cannellini beans (soaked, cooked + drain, or organic, low sodium canned) 1 cup of cooked quinoa 1 shallot, minced 2 garlic cloves, minced 1 green onion, green parts only, minced a handful of cilantro, roughly chopped 1/4 teaspoon of garlic powder a pinch or two of cayenne 1/2 teaspoon of chili powder 2 teaspoons of tamari (or low sodium soy sauce, if you prefer) 1/4 teaspoon of salt fresh ground pepper 1/2 teaspoon of baking powder 2 eggs, lightly beaten

Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped tomatoes 1/2 can of water 350g white fish, cut into large chunks handful of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.

2 peaches, pitted and chopped 1/4 of a red onion, diced 1/2 jalapeño, diced 1 yellow pepper, finely chopped 1 red pepper, finely chopped 1 handful of cilantro leaves, washed, chopped 1 lime, juiced 1 tablespoon of good quality balsamic vinegar 1 tsp of olive oil

• 1 pound Shrimp • 1/3 cup Yellowbird Serrano Condiment • 2 cups Red Cabbage, chopped • 1/2 cup Red Onion, diced • Handful of cilantro, chopped • 1 Lime • 6 Corn Tortillas • 1 tablespoon Olive Oil • 1/4 teaspoon Minced Garlic

4 med beets, quartered 4 c mung bean sprouts 2 c onions, sautéed 1 Tbsp chili powder 2 tsp curry powder Juice of 2 limes Handful of cilantro, chopped A little flour, if needed

Ingredients: 1/2 lb reconstituted, poached salt cod broken into small pieces / 2 medium potatoes, peeled and cut into large chunks / 1 onion, finely chopped / 2 garlic cloves, finely minced / 1 handful each of cilantro and chives, finely chopped / 2 large eggs / salt & pepper, to taste / vegetable oil for frying.

12 ounces dried soba noodles 12 ounces extra-firm nigari tofu 1/4 cup chopped fresh cilantro 3 green onions, thinly sliced 1/2 cucumber, peeled, cut in half lengthwise, seeded, and thinly sliced 1 small handful of cilantro sprigs, for garnish 1/4 cup toasted sesame seeds, for garnish

5 large lettuce leaves 4 raw beetroots 2 raw carrots 1/2 cucumber 1/2 red onion 3 avocados 5 cherry tomatoes 1 handful of cilantro (coriander) or flat - leaf parsley 2 tbsp olive oil 2 limes, juice (start with the juice from 1 lime and adjust to your taste) sea salt & black pepper

Cilantro Peach Salsa Makes approx. 10 cups 12 fresh, ripe peaches 9 large tomatoes 1 green pepper, diced 1 large onion, diced 3 jalapeño peppers, diced (leave seeds in for more spice) 3 cloves garlic, minced 1 large handful of cilantro, minced 3/4 C apple cider vinegar 2 TBSP paprika 2 TBSP chili powder 1 TCilantro Peach Salsa Makes approx. 10 cups 12 fresh, ripe peaches 9 large tomatoes 1 green pepper, diced 1 large onion, diced 3 jalapeño peppers, diced (leave seeds in for more spice) 3 cloves garlic, minced 1 large handful of cilantro, minced 3/4 C apple cider vinegar 2 TBSP paprika 2 TBSP chili powder 1 Tcilantro, minced 3/4 C apple cider vinegar 2 TBSP paprika 2 TBSP chili powder 1 TBSP salt

Especially with a little onion, lime, cilantro, and jalapeno and a handful of salty tortilla chips.

In the meantime, since you probably still have some of this soup on hand, you can improve the flavor by doing a sauté of onions and garlic in a little olive oil; add a couple of teaspoons of an all - purpose seasoning blend like Spike and Mrs. Dash, salt and pepper, of course; a minced herb like parsley or cilantro, and maybe even 2 or 3 big handfuls of baby spinach or arugula.

2 Medium Sized Organic Sweet Potatoes 1/4 Cup Chopped Onion 1 Teaspoon Olive Oil 1 Cup Cooked Black Beans 1/2 Cup Frozen Corn, Thawed 1/2 Teaspoon Cumin 1/2 Teaspoon Ground Chipotle Chile Salt & Pepper To Taste 3/3 Cup Chopped Tomatoes 1/4 Cup Minced Cilantro 3/4 Cup Shredded Cheese (Mexican, Pepper Jack, Cheddar) To Serve: Fresh Baby Arugula Leaves (Optional) For the Avocado Sauce 1 Large Ripe Avocado 1/4 Cup Extra Virgin Olive Oil 1/4 Cup Water 1 Small Jalapeño Pepper, Seeded and Chopped 1 Small Handful of Cilantro, Chopped Juice From 1 Large Lime Salt to Taste

2 medium sized tomatoes 8 mini peppers or you can use one large bell pepper — diced 1/4 of a large yellow onion diced Olive oil 4 green onions, diced 1/3 cup of black beans, rinsed and drained Juice from 2 limes 2 teaspoons of ground cumin 1 teaspoon of smoked paprika Salt and pepper 2 tablespoons of Bragg's Apple Cider Vinegar Smoked chipotle Tabasco sauce — use as much as you prefer but it gives the dish a nice smoky flavor 1 handful cilantro leaves, washed

1 can organic black beans, rinsed Equivalent amount of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (white and green parts) 1 cup cooked red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Salt and pepper to taste Juice of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin olive oil

1 can organic black beans, rinsed or 1 1/2 cups cooked beans from dried Equivalent amount of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (white and green parts) 1 cup cooked red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Celtic Sea Salt and pepper to taste Juice of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin olive oil

1 head of organic tatsoi 1 organic spring onion, thinly sliced 2 organic avocados, sliced 1 cup sugarsnap peas, chopped 1 cup organic mung bean sprouts 1/2 organic cucumber, cut into sticks 8 sheets nori seaweed, cut into small squares 1 handful roasted organic sesame seeds 1 handful organic cilantro, chopped Organic wasabi Organic soy sauce / tamari

2 sweet potatoes, peeled and cubed 1 red pepper, cubed 1 red onion, cubed 2 jalapenos, diced 1 t. cumin 1 t. chili powder Salt and pepper 2 t. olive oil 1 can black beans, drained and rinsed Handful chopped cilantro Squeeze of lime Whole Wheat Tortillas or Wraps Nonstick olive oil spray Foil

4 cups mixed veggies cut into bite sized pieces - red bell pepper, cucumber, steamed broccoli, steamed green beans, steamed asparagus, etc - it all sounds amazing but use whatever you have and love 1 large carrot, grated 1/2 cup chopped green onions 1 bunch of cilantro minced 1 handful mint or basil leaves minced (chiffonaded or whatever..)

grain - free kitchari serves 2 ingredients 1 T ghee or coconut oil 1 onion, diced 2 T curry powder 2 c turmeric - ginger broth 1 c red lentils 1 package frozen riced cauliflower a handful of cilantro leaves + one scallion, sliced to garnish (optional)

-LSB-...] kitchari serves 2 ingredients 1 T ghee or coconut oil 1 onion, diced 2 T curry powder 2 c turmeric - ginger broth 1 c red lentils 1 package frozen riced cauliflower a handful of cilantro leaves + one scallion, -LSB-...]

Toast the chiles, snip, cover with water and soak, but this time, add one can of whole peeled tomatoes including their juice (only add 1/2 cup of the soaked chile water), a handful of cilantro, one small onion and a 2 teaspoons of salt along with the toasted chiles and garlic and water.

Add most of the sliced green onions, cilantro and basil leaves to the bowl (reserving a small handful for the top of the slaw).

I added a handful of chopped cilantro (I love cilantro), and filled it with sliced tomatoes, purple onion and a bit of alfalfa sprouts.

2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds

Dressing: 1 avocado — peeled and pitted 1 cup orange juice — freshly squeezed 1/4 cup plus 2 tablespoons lime juice — freshly squeezed 1 green onion 1 tablespoon chopped yellow onion 1/2 small jalapeno — seeded handful of cilantro 1/2 teaspoon sea salt 1/2 cup olive oil garnish with freshly ground black pepper

I added a handful of chopped cilantro (I love cilantro), and filled it with sliced tomatoes, purpel onion and a bit of alfalfa sprouts.

4 lb (ish) organic whole chicken 10 - 12 cups of water (filtered preferably) 2 tablespoons of sea salt 1 tablespoon of whole peppercorns 1 tablespoon of coriander seeds (optional) 2 bay leaves 3 tablespoons of ghee or olive oil 1 large yellow onion, diced 5 large carrots, diced 5 + oz (about 25 mushroom caps) of shiitake mushrooms, sliced 8 - 10 cloves of garlic, sliced 1 tablespoon of minced (fresh) turmeric 1 tablespoon of minced (fresh) ginger optional add - ins: a couple handfuls of spinach or kale, rice or quinoa, chopped fresh herbs such as dill or cilantro

1 medium spaghetti squash 1 tablespoon vegetable oil 1/2 yellow onion 1 or 2 cloves of garlic 1 bell pepper or 2 mini bell peppers 1 14 - oz can of black beans, drained and rinsed 3 tablespoons of gochujang (or more or less depending on taste) small handful of cilantro or parsley salt & pepper to taste

I also had run out of salsa, did not have red onion or a jalapeno pepper on hand — so I just diced up a tomato, a handful of cilantro, 2 green onions, juice of 1/2 a lime, some fresh cracked pepper — a sort of, kind of salsa — which tasted good and refreshing!

One large handful of freshly washed and dried trimmed cilantro leaves 1/4 of a red onion, finely sliced 2 spring onions, bottoms trimmed and sliced on a diagonal 2 tablespoons of olive oil + extra for the soup 3 tablespoons of fresh lime juice 1/2 teaspoon of salt 1 cup of a yellow onion, diced 2 tablespoon of curry powder 4 cloves of garlic, minced 8 cups of vegetable stock (I used low sodium) 1 cup of lentils (I used an autumn mixture of orange and yellow)

, substituted a yellow onion for the green, and added a handful of cilantro for flavor.

Roasted Tomato Salsa Serves 4 Ingredients 12 - 14 cherry tomatoes 1/2 a red onion, finely chopped handful of cilantro, finely chopped juice of a lime...

4 slices smoked turkey 1 - 2 tsp finely diced red onion or shallot 1/3 avocado, chunked handful of micro greens — fresh herbs (cilantro in particular) or just rough chopped greens would be amazing here as well

4 lb (ish) organic whole chicken 10 - 12 cups of water (filtered preferably) 2 tablespoons of sea salt 1 tablespoon of whole peppercorns 1 tablespoon of coriander seeds (optional) 2 bay leaves 3 tablespoons of ghee or olive oil 1 large yellow onion, diced 5 large carrots, diced 5 + oz (about 25 mushroom caps) of shiitake mushrooms, sliced 8 - 10 cloves of garlic, sliced 1 tablespoon of minced (fresh) turmeric 1 tablespoon of minced (fresh) ginger optional add - ins: a couple handfuls of spinach or kale, rice or quinoa, chopped fresh herbs such as dill or cilantro

-- 5 tomatillos — 1/2 small yellow onion — 1 serrano (leave 1/2 seeds or all if you want it spicier)-- 1 clove garlic — 1/2 lime juiced and zested — 1/2 fresh pineapple — handful of cilantro, chopped — 1 tsp.

For the Soup 10 cups water 16 ounces dried black beans 2 bay leaves 1 handful of cilantro stems, tied together with kitchen twine 4 cloves of garlic, roughly chopped 2 stalks of celery, chopped 1 large onion, chopped 2 medium carrots, chopped 1 chipotle chile in adobo, chopped, plus 1 tablespoon of the adobo sauce 1 teaspoon ground cumin 1/2 teaspoon coriander salt and pepper to taste

1 Cup Basmati Rice, rinsed and drained 1 TBSP butter or olive oil 2 TBSP onion, finely chopped 2 cloves garlic, minced 2 Cups water 1 tsp salt handful of fresh cilantro, finely chopped (about 1/2 Cup) 2 TBSP lime juice

olive oil • 1 small onion, chopped • 1/2 teaspoon of sea salt • 1/4 teaspoon of black pepper • 1/2 teaspoon of garlic powder • 1/4 teaspoon of chili powder • Red pepper chili flakes to taste • One 15 ounce can of rinsed, unsalted black beans • Handful of chopped cilantro • 10 - 12 chilled lettuce cups, romaine or iceberg • Chopped tomatoes, for garnish • Chopped green onion, for garnish • Lime wedges for garnish

Black bean filling: 1 can of organic black beans, strained and rinsed 1 tablespoon of vegan mayo 1 teaspoon of ground cumin 1/2 small red onion minced 1 red bell pepper, deseeded and minced 1 handful of fresh cilantro, chopped 1/2 lime juice Sea salt and pepper to taste

, a small handful of cilantro chopped, one diced jalapeño and one third of a white onion chopped.