Sentences with phrase «purple cabbage leaf»

Serve in a purple cabbage leaf for a nice presentation if you like.

I also sent her some purple cabbage leaves with bags of vinegar, soda and salt, and instructions for a nice activity to do with the kids that uses the cooked leaves water to create water in different colors.

Additionally, Pickowicz briefly simmers thinly sliced purple cabbage leaves, roughly cubed beets, or chopped marigolds until the liquid is colored, then strains the vegetable or flower out and boils the remaining liquid until it's a thick, colorful syrup concentrate.

Not exact matches

A while back, Carri Thurman, of Two Sisters Bakery in Homer, Alaska, left a comment on my blog about using purple cabbage as the source of abundant wild yeast.

1 poblano chile 1/2 pound fresh tomatillos, husks removed 2 serrano chiles, stemmed, quartered, and deseeded 1/2 medium yellow onion, roughly chopped 4 garlic cloves, chopped 1 cup roughly chopped fresh cilantro, plus more for serving 1/2 cup roughly chopped fresh parsley 1 ounce baby spinach leaves (about 1 cup) 1 teaspoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon ground allspice 6 cups vegetable broth 1 - 29 ounce can hominy, rinsed and drained 1 - 15 ounce can black beans, rinsed and drained 2 tablespoons fresh lime juice Coarse salt Grated Monterey Jack cheese, shredded purple cabbage and crumbled tortilla chips for serving

Items needed for 2 bowls: 1/4 small purple cabbage, thinly sliced 6 radishes, thinly sliced 1 carrot, julienned 1/3 cup snap peas, sliced on a bias Handful of micro greens Handful of cilantro and mint leaves — 1 cup Della Rice Basmati and Wild rice, cook as directed — Za'atar roasted chickpeas — Lemon honey mint tahini sauce — 6 min eggs + dukkah spice mix

Kale is a form of cabbage, green or purple, in which the central leaves do not form a head.

I often throw some corn, celery leaves and mung bean sprouts through the mix or even some chopped purple cabbage, you can really use your imagination.

I topped those golden beauties with vegan sour cream, shredded purple cabbage and carrots, and fresh cilantro leaves.

1 red and yellow bell pepper, stem, seeds, veins removed julienned 2 carrots, peeled and julienned 1/2 head of green cabbage 1/2 head of purple cabbage 1/4 cup fresh cilantro leaves, packed 1/4 cup fresh mint leaves, packed 2 - 3 green onions, green parts sliced thin for garnish 1/2 mango peeled and sliced 2 tablespoons chopped toasted peanuts for garnish

1 cup fresh fava beans — shelled and peeled 1 cup fresh corn kernels 2 - 3 tablespoons chopped fresh tarragon (optional) 2 medium cucumbers — peeled, seeded and cubed 1 cup purple cabbage — finely shredded lime 8 - 10 radishes — cubed handful cilantro leaves 3 tablespoons chives — finely chopped 2 tablespoons sesame seeds — unhulled and optionally toasted zest of 1 orange — optional sea salt and freshly ground black pepper

about 15 rice paper wrappers spicy cilantro almond pesto about 1/2 purple cabbage — thinly sliced 1/4 — 1/2 ripe sweet melon such as Honeydew 2 - 3 medium carrots — finely shredded 2 cups fresh basil leaves large handful fresh mint leaves — optional

Salad: 1/2 package brown rice and millet noodles (cooked according to package directions) or your choice of gluten - free noodles 3 cups shredded purple cabbage 2 carrots, peeled and spiralized or cut into thin julienne 1 zucchini spiralized or cut into thin julienne 1 cup fresh or frozen green peas 1/3 c. sunflower seeds, lightly toasted 1/4 c. mint leaves, thinly cut 1/4 c. cilantro, thinly cut

2 large ripe but firm mangoes, cut into matchsticks size 2 cups purple cabbage, cut into julienne size strips 1 large or 2 small carrots, julienned 1/2 of a cucumber, julienned 1 small sweet pepper, julienned 8 - 10 mint leaves, sliced thinly 3 Tbsp.

Salad: 3 cups shredded purple cabbage 2 carrots, shredded or shaved using a veggie peeler A few radishes, thinly sliced 2 handful of microgreens 4 - 6 Romaine leaves, chopped or any greens of choice 2 c. cooked quinoa or grain of choice 1 c. cooked white beans or chickpeas 1/4 c. dried cranberries 1/2 c. pumpkin seeds (lightly toasted for more flavour) 4 scallions, thinly sliced diagonally

like a mixture of baby spinach, French and Italian leaf mix, purple cabbage, endive, arugula, red onions, etc.) once a day, but will definitely start to include more green leafy vegetables.

Organic Wildberries and Cream Whole Milk Kefir balances the peppery taste of red cabbage, and its purple leaves give this smoothie its lovely lavender hue.

What I love about fall: My thoughts turn from gardening to snuggling up in front of a warm crackling fire, a good book and mug of hot chocolate piled high with whipped cream... When it's still 80 degrees and it feels and smells like fall... The sound of the school bus ambling down our street on the first day of school stopping at the corner to pick the precious cargo of squealing kids... As I walk through our yard hearing the crunch of crackling leaves... Chunky winter sweaters - every September I buy a new one... Watching our resident squirrels scurrying around our yard gathering and burying their winter stash... Replacing summer flowers with purple and white cabbages.