Ingredients: 1/2 cup semi-pearled faro, uncooked (or 1 1/4 cups cooked faro) 1/2 cup raw pecans 2 teaspoons good quality maple syrup Kosher salt Cayenne pepper 2 medium carrots, shaved 1 small zucchini, shaved 1/2 red onion, shaved 2 baby radishes, shaved 5
ounces baby lettuces (I used a mix of baby romaine and baby arugula.)
Not exact matches
4 cloves garlic 1 pound mushrooms (e.g., crimini or
baby portobellos), chopped 1 5 -
ounce can of water chestnuts, drained and chopped 1 cup chopped walnuts 2 tablespoons vegan margarine (e.g., Earth Balance) 1/2 cup low - sodium soy sauce 2 tablespoons brown sugar 1 carrot, shredded 3 green onions, sliced at an angle 1 tablespoon toasted sesame seeds 12 cold iceberg
lettuce leaves
1/2 Pound
Baby Lettuces 1 Bulb Fresh Fennel 3 Medium Sized Beets 1 Large Apple 4 - 6
Ounces Fresh Goat's Chèvre 1 Cup Toasted Pecans
INGREDIENTS: 2
ounces baby spinach 2
ounces romaine
lettuce 1/2 cup pomegranate juice, cherry juice or cherry pomegranate juice 1 tablespoon non-alkalized cocoa powder 1 cup frozen cherries 1 ripe banana 1/2 teaspoon powdered -LSB-...]
INGREDIENTS: 2
ounces baby spinach 2
ounces romaine
lettuce 1/2 cup pomegranate juice, cherry juice or cherry pomegranate juice 1 tablespoon non-alkalized cocoa powder 1 cup frozen cherries 1 ripe banana 1/2 teaspoon powdered vanilla bean 2 tablespoons ground flax seeds 2 tablespoons hemp milk