Those images, including a hand with cherry - lacquered nails grasping onto
a piece of lime slime, were screen - printed onto tees and silk dresses, serving as hyper - real accents to Selman's zipper - mad red patent minis and heart - sequined slips.
Energize 1/4 small pineapple 1 stalk celery 1/2 a cucumber 1 tbsp of vital greens (spirulina, chlorella, barley greens) mixed in a little filtered water Small
piece of lime (peeled) 1 x apple & handful of mint leaves
So here is the totally optional part, but it makes your drink fancy: Run
a piece of lime (ha, I typed rum instead of run at first) along the rim of the glass.
A couple of layers in the containers, and a small
piece of lime for garnish.
Prepare 4 long - stemmed goblets by rubbing the rims with
a piece of lime section.
Still, if you need to have variety, you can consume some carbonated spring water and unsweetened tea in addition to regular water — or try naturally flavoring it by adding
pieces of lime, lemon or cucumber to it.
Not exact matches
Take the list
of ingredients for this recently posted three - day juice cleanse from the Dr. Oz show: four carrots, four apples (type not specified), two golden delicious apples, two 1 - inch
pieces of ginger, three cucumbers, six celery stalks, 14 kale leaves, half a lemon, one
lime, four plum tomatoes, two red bell peppers, one - fourth
of a small red onion, two cups parsley, one large sweet potato, two large red beets, one orange, eight Swiss chard leaves, and six clementines.
My favourite way to do it is to chop 3 large tomatoes, one red pepper and half a jalapeño pepper into really small
pieces and simmer them down to a sauce in a saucepan with a little olive oil, 3 tablespoons
of tomato puree, salt, dried herbs and a squeeze
of lime.
10 small dried red chiles, such as piquins, stems removed 2 teaspoons ground cumin 2 teaspoons ground coriander 2 small onions 1 teaspoon black peppercorns 1/2 cup fresh cilantro 1/4 cup fresh basil or mint leaves 1 teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch
piece of galangal, peeled 1 tablespoon chopped garlic 1 tablespoon shrimp paste 1 tablespoon corn or peanut oil 1 tablespoon
lime zest 1/4 cup water
I'm not talking about ground - beef - salsa - shredded - cheese crunchy Old El Paso style tacos, I'm talking about soft corn handmade tortillas, tender
pieces of beef, tons
of cilantro and
lime.
This was also the starting signal for his 2016 assortment, consisting
of four small
pieces of chocolate: pistachio marzipan; Japanese walnut (from Uchiko, Ehime prefecture) and cassis; Kelp (brown seaweed), shiitake (Japanese mushroom), Japanese pepper with
lime (not too spicy); and Colombian single origin chocolate.
Just a sidenote on Mojitos, I recently tried cutting up small
pieces of fresh
lime and muddling it in with the mint and I was hooked!
The recommended substitution is the same number
of thick strips
of lime peel (each
piece about 2 × 1 inches in size), but if you can get kaffir
lime leaves I think it would be worth it.
piece of galangal, cut into thin slices (about 1/4 inch) * 4 kaffir
lime leaves, torn ** 1 stem lemongrass, sliced lengthwise and cut into 3 - 4
pieces 1 or more chili peppers (
of your choice, although bird's eye is most commonly used), seeded and sliced 2 tablespoons fish sauce (or to taste) 2 - 3 tablespoons
lime juice (or to taste) 5 medium button mushrooms, sliced (straw mushrooms are more authentic, but definitely not essential) 1 chicken breast (approx.
3 - 4 cups water 1/2 teaspoon minced ginger (or 1 inch cube
of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3
lime leaves 1 small clusters oyster mushroom (or a small handful
of other mushrooms
of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small
pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge
of lemon for garnish
The thick lentil stew is served piping hot with fresh ginger cut into thin matchsticks, daikon
pieces, fresh mint (sometimes with dill also), chopped chiles,
lime wedges and a garnish
of crispy fried onions.
This allows the larger
pieces of lemon grass, ginger, chile and
lime to really infuse the broth.
3/4 C pineapple, chopped 2 other
pieces seasonal fruit in any combo: 1 banana, peach, pear or green apple, 2 large handfuls
of berries, or 2 kiwis 6 - 8 oz vanilla Greek yogurt splash
lime juice 1 C unsweetened almond milk 1/2 C coconut water 2 Tbsp chia seeds
TO SERVE Serve each
piece with a dollop
of chili
lime butter.
Ingredients: 1 roma tomatoes — seeded & chopped into cubes 1/2 red bell peppers — chopped and diced 1/2 cucumber — seeded & diced 1/2 ripe mango — cut into cubes 1/2 white onions - chopped into small
pieces 2 - 3
lime wedges 1 - 3
pieces of canned pineapple — chopped into cubes 1 - 2 Tbsp canned pineapple juice 1 - 2 cilantro - chopped (I didn't have any so I skipped this one) Salt, black pepper, dash
of cumin, dash
of garlic powder according to taste (I didn't quite measure these).
2 tablespoons canola oil 2 cups mushrooms (shiitake or cremini work well) 4 scallions, greens separated from whites and sliced 3 garlic cloves, minced 1 1 - inch
piece ginger, peeled Kosher salt, to taste 5 cups reduced sodium chicken broth 2 cups water 4 oz soba noodles 2 cups shredded chicken 12 oz baby bok choy, ends trimmed juice
of 1 small
lime 1 tablespoons low sodium soy sauce
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch
piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest
of 1
lime Juice
of 1/2
lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
I love salsa when it's fresh and smooth, with small
pieces of tomato, onion, jalapeno, with cilantro and
lime juice.
2/3 cup half - and - half + more for brushing, very cold 2 tablespoons honey zest
of 1
lime 2 tablespoons granulated sugar 2 cups all - purpose flour 2 teaspoons baking powder 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, very cold, cut into
pieces 6 ounces fresh blackberries
INGREDIENTS Sea salt and rashly ground black pepper 1 cup basmati or wild rice 3/4 pound salmon fillet, skin off and bones removed A handful
of raw shelled peanuts 1 clove
of garlic A thumb - sized
piece of fresh root ginger 1 fresh red chile A small bunch
of fresh cilantro Peanut or vegetable oil 1 heaped tablespoon tandoori or mild curry paste A handful
of snow peas 1/2 can
of coconut milk A handful
of bean sprouts 1
lime
To plate, I recommend heating up a couple grain - free tortillas (or corn, if you tolerate them), layering with a scoop
of Chunky Mexican Coleslaw, adding a few
pieces of blackened fish, and then topping with fresh cilantro, jalapeno (if you like), maybe a sprinkle
of fresh
lime, and just a small pinch
of sea salt.
2 cans full fat unsweetened coconut milk 1/2 teaspoon xanthan gum or 1 tablespoon arrowroot powder 3 lemongrass stalks — cut into 2 - inch
pieces and bruised with the back
of a chef's knife 2 large handfulls kaffir
lime leaves — bruised 1 large or 2 small ripe, sweet mangoes — peeled and pitted zest and juice
of 1
lime 1/2 cup light agave syrup or other sweetener
of choice
Nourishing, chilled soba noodles are the base, accompanied by sweet and luscious
pieces of papaya and mango, jicama for a nice crunch, a sprinkle
of desiccated coconut for some bite, basil, cilantro and mint for that herbal freshness, all dressed with a creamy coconut milk and
lime sauce.
This mixture is then poured hot over finely sliced
pieces of octopus and garnished with djersek poeroet (Indonesian
limes) and European cucumber (the long, ribbed kind).
Ingredients 8 rolls Peanut sauce 140g (1/2 cup) peanut butter, crunchy Juice from one
lime 2 teaspoon soy sauce 3 tablespoon water 1 teaspoon fish sauce Salt, pepper and hot sauce to taste Salad rolls 8
pieces rice paper 16 shrimp 1 bundle vermicelli A mix
of red,...
Manzana Chili Verde 1 lb baby Yukon golds, cut into 1/2 ″
pieces 2 tbsp olive oil 1 large yellow onion, diced small 3 jalapeños, seeded and sliced thinly 2 poblano peppers, seeded and chopped into 1 ″
pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp dried oregano 1 tsp salt 1 cup dry white wine 1 lb tomatillos, papery skin removed, washed, chopped into 1/2 ″ to 3/4 ″
pieces 2 Granny Smith apples, cored, quartered, and sliced thinly 2 cup vegetable broth 1 cup loosely packed fresh cilantro 1/4 cup shopped scallions 1 15 - oz can small white beans, drained and rinsed Juice
of 1
lime Avocado slices for garnish
Ingredients: 1 whole chicken — skinned and cut into 4 - 6 huge
pieces or any bone - in chicken Handful
of Thai basil leaves 1 ″ galangal root 1 tsp cumin powder 1 tsp chipotle powder Juice
of 1
lime 1 Tbsp Red Boat Fish Sauce or 3 tsp
of salt 1 ″ ginger knob 3 garlic cloves 3 shallots 1 cup
of chopped onions 1 - 2 Tbsp avocado oil or any high heat cooking oil
of your choice
1 cup
of black rice 1 small butternut, acorn (or any type
of squash), peeled, seeds removed, and diced (about 2 cups) extra virgin olive oil salt + pepper 2 large handfuls
of spinach 1 small red onion, sliced grapeseed (or a neural high heat oil) salt 2 tablespoons
of sesames seeds 1/4 cup
of pumpkin seeds for the sesame ginger dressing: 1/2 inch
piece of ginger, peeled 1 small shallot 1 garlic clove, peeled 1 teaspoon
of honey 1 tablespoon
of lime juice 2 tablespoons
of toasted sesame oil 1 teaspoon
of tamari (OR 1/2 teaspoon
of salt) 3 - 4 tablespoons
of grapeseed or sunflower oil
-LSB-...] Best Ever Vegan Sweet Potato Nachos Ingredients: Serves: 2 - 4 2 sweet potatoes 1 Tbsp olive oil S&P to taste Batch
of life changing vegan cheese sauce (or cheese
of your choice) 1/3 cup black beans 1/4 cup salsa 2 Tbsp chopped red onion (cut into tiny
pieces) 2 Tbsp chopped cilantro 1 avocado (cut into small cubes) Sliced jalepeno (optional)
lime (for squeezing on top)(Find the full recipe and directions here at Nutritional Foodie)-LSB-...]
To assemble, place a few
pieces of salmon into the tortillas, followed by the salsa and a dollop
of cilantro -
lime dip.
1 tablespoon olive oil 1/2
of a medium onion, peeled and slivered 2 large cloves garlic, sliced 2 generous cups baby carrots 3/4 pound seedless cucumbers (3 very small cucumbers) 1 cup cashew
pieces and halves 1 - 14.5 ounce can coconut milk 1 scant tablespoon vegan fish sauce 1/4 cup very lightly packed fresh cilantro leaves 1/4 cup very lightly packed fresh Thai basil leaves Coarse sea or kosher salt to taste Freshly ground black pepper to taste zest
of one
lime
Ingredients: 1 whole chicken — skinned and cut into 4 - 6 huge
pieces or any bone - in chicken Handful
of Thai basil leaves 1 ″ galangal root 1 tsp cumin powder 1 tsp chipotle powder Juice
of 1
lime 1 Tbsp Red Boat Fish Sauce or 3 tsp
of salt 1 ″ ginger knob 3 garlic cloves 3 shallots 1 cup
of chopped onions... Read more →
Cumin
Lime Roasted Veggies (serves 2 - 3) 4 cups
of your fav veggies chopped into bite - sized
pieces (I used mushrooms, zucchini & bell pepper) 1 - 2 tbsp
of olive oil (I used 1 tbsp olive oil + 1 tbsp
of water) 1 large clove
of garlic, minced 1 tsp
of cumin a sprinkle
of coarse sea salt & pepper the juice
of half a
lime
Swipe a sliced
lime piece around the edge
of each glass, then dip in the chili
lime salt mix.
Juicy mango diced into bite sized
pieces and mixed with avocado chunks, bits
of spicy red onion, spices, cilantro and fresh
lime juice.
Serve the steak with
pieces of grilled naan, sliced red onion and
lime wedges, garnishing with cilantro leaves.
Instead, imagine some juicy mango diced into bite sized
pieces and mixed with avocado chunks, bits
of spicy red onion, spices, cilantro and fresh
lime juice.
But we also like to eat it in rice bowl form, with black beans, avocado slices, some fresh cilantro, and even a few
pieces of sweet pineapple, and if you can find some chili -
lime cashews those are pretty great sprinkled over the top too!
1 c. quinoa (I mixed red and white together) 3/4 c. coconut milk, whisked smooth * 1/2 c. water 1 T. ground turmeric 1/4 c. tamari soy sauce (or regular if it's what you have) 3 T. fresh squeezed
lime juice 1 T. fresh ginger, mashed 1 t. chili garlic sauce 1 can Albacore tuna 2 medium carrots, scrubbed Half an English Cucumber 1 sheet fresh Nori, snipped in to
pieces (I used Nori powder as I have a small bag
of it)
When making a juice, try and limit the fruit content to one
piece of low fructose fruit such as a green kiwifruit, green apple or berries, and make the other
piece a lemon or
lime which are naturally very low in fructose.
Ladle the soup into 2 bowls; add the reserved chorizo
pieces, then give each bowl a good squirt
of lime juice (I served with
lime wedges to squirt bite by bite) and sprinkle with the finely sliced green part
of the scalions and some chopped cilantro.
4 slices rye bread, torn into small
pieces 3 tablespoons olive oil 1/2 teaspoon kosher salt plus more to taste 1/2 teaspoon black pepper plus more to taste 1/2 cup walnut halves 2 Pink Lady apples, cored and sliced into rings 1 ounce shaved white cheddar 3 scallions, thinly sliced 1 tablespoon parsley, roughly chopped 1 tablespoon minced chives juice
of 1
lime
2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir
lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful
of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch
of fresh coriander6 fresh kaffir
lime leaves or finely grated zest
of 1
lime5cm
piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section
of supermarkets)
Thai red chicken curry 2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir
lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful
of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch
of fresh coriander6 fresh kaffir
lime leaves or finely grated zest
of 1
lime5cm
piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section
of supermarkets)
Garnish with a
lime slice, a
piece of rhubarb shaved with a vegetable peeler or both!