Add
some raw sliced green onions to each as well.
Not exact matches
-- 1/2 cup grated
raw mangoes - 2 tbsp chopped garlic - 1/4 cup thinly
sliced onions - 1/2 cup besan (bengal gram flour)- 1 tbsp chopped
green chili - 2 tbsp finely chopped coriander leaves - 1 egg - 1 tsp turmeric Pwd - 1 tsp cumin - 1 tsp baking Pwd - Salt to taste - Oil to fry
We like
green onions, pickled ginger, finely
sliced roasted seaweed, avocado, salmon (smoked, not
raw, for the nervous husband), and for an extra kick of protein, some edamame.
Pumpkin Seed Sauce / Pipián Verde: 4 jalapeño or serrano peppers, stems removed 1 poblano pepper, stem and seeds removed 1/2 large white
onion, peeled and
sliced in half 5 large cloves garlic, unpeeled 2 tablespoons olive oil, divided 1 1/3 cups
raw pepitas (
green pumpkin seeds) 1/2 cup chopped cilantro 1/2 teaspoon dried oregano 1/4 teaspoon ground cumin 1/8 teaspoon ground cayenne pepper (optional) 1/2 teaspoon Kosher or sea salt 2 cups low sodium vegetable stock, divided
OPTIONS:
sliced green onions, chopped Italian parsley, slivered fresh basil,
raw fresh corn kernels, diced fresh tomatoes, diced bell peppers, thinly
sliced romaine lettuce
13.25 oz box dry whole wheat linguine 2 tsp extra-virgin olive oil 3 bell peppers,
sliced thinly into strips (I used 1
green, 1 yellow, 1 orange) 1 large yellow
onion, halved and
sliced thinly into strips 2 1/2 Tbsp fajita seasoning, divided 1 1/2 lb
raw shrimp, peeled & deveined 10 oz can enchilada sauce 4 oz reduced fat cream cheese
PASTA 3/4 lb linguine of choice 2 tablespoons olive oil 4 cups small cauliflower florets (from about 1/2 a large head of cauliflower) 4 - 5 cloves of garlic, minced pinch of chili flakes 1/2 teaspoon sweet paprika 1/2 cup slow - roasted tomatoes, lightly chopped or mashed (see headnote for sun - dried option) sea salt and ground black pepper 1/3 cup
raw cashews, soaked for at least 4 hours 1/2 cup filtered water 1/2 cup shelled fresh or frozen peas 2 sprigs fresh basil,
sliced 2
green onions,
sliced 1 cup quickie vegan parmesan, divided
1 1/2 tablespoons
raw apple cider vinegar 2 small cloves garlic, minced 2 cups grated carrots 3/4 red apple, diced 1/4 cup
sliced green onions 1/4 cup chopped fresh parsley 1/4 cup chopped dried cranberries 1 teaspoon honey 1 1/2 tablespoons extra virgin olive oil (this one is my favorite) Loosely chopped lettuce of your choice
1/2 cup olive oil 4 medium
onions, chopped medium - fine 1 large
green bell pepper, seeded and
sliced into strips (2 inches long, 1 / 4 - inch wide) 1 large red bell pepper, seeded and
sliced into strips (2 inches long, 1 / 4 - inch wide) 3 large garlic cloves, minced 2 tablespoons mild Hungarian paprika or New Mexico chile powder 1 teaspoon hot Hungarian paprika, New Mexico chile powder, or ground cayenne pepper 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon dried thyme, crumbled 2-1/2 cups
raw medium - grain rice 3 to 4 medium zucchini, cut in half lengthwise, then
sliced crosswise into 1 / 4 - inch - thick pieces 1 cup frozen
green peas, thawed but not cooked (optional) 2 cups chicken stock 1 cup white wine Juice of 1 large lemon 1 bay leaf 3 medium tomatoes,
sliced crosswise into 1 / 4 - inch - thick rounds Garnish (optional): Crumbled feta cheese
Ingredients - 2 cans tuna (consider this low - mercury option)- 3 hardboiled, pastured eggs, peeled and diced - 1/2 cup goat yogurt - 2 stalks celery, thinly
sliced - 1 bell pepper, chopped fine - 1
green onion, thinly
sliced - 1/2 cup dried apricots, chopped - 1/4 cup pickle relish - 1/4 cup
raw sauerkraut - 1 Tbsp mustard - 1/4 cup parsley, chopped - sea salt, to taste
sweet chili soy dip ingredients: 1/4 cup tamari or nama shoyu 2 tbsp maple syrup /
raw honey / agave 1 tsp minced fresh ginger couple drops of hot toasted sesame oil pinch of red pepper flakes 1
green onion, thinly
sliced on a bias 2 tsp toasted sesame seeds
2
onions, finely chopped 5 cloves of garlic, finely chopped 4 peppers, I used one each
green, red, yellow and orange cut into 1 inch chunks 4 medium zucchinis cut into cubes 6 - 8 cups of fresh button mushrooms,
sliced 1 cup frozen peas 1 cup almond milk 1 cup water 1/4 cup dessicated coconut, NOT SWEETENED 1/4 cup
raw cashews 1 - 2 Tbsp curry powder (start slow then add more to taste) a few dashes of cayenne pepper
You'll need a bunch of
raw dandelion
greens, roughly chopped, some red
onion, very thinly
sliced, a pear thinly
sliced and some crushed walnuts.
Ingredients: 1 cup diced
green cabbage 1/2 cup diced red cabbage 1
green apple —
sliced 1 TBSP diced white
onion 2 TBSP chopped walnuts 2 TBSP Goji Berries For the dressing: 1 TBSP Mustard 1 tsp Manuka honey or local,
raw organic honey 1 TBSP apple cider vinegar 1 TBSP flax oil 1/2 tsp fennel seeds Pinch of ground cayenne pepper Pinch of sea salt Instructions: Mix... Read More»
The tang is courtesy of the lemon and sesame oil vinaigrette in this salad made from a slaw of shredded
green cabbage and carrots, diced red
onion and mango, chopped
raw almonds and sesame seeds served on a bed of romaine lettuce leaves along with baked tofu
slices.
Ingredients: 2 8» zucchini, spiralized or julienned (about 3 cups zucchini noodles) 1 medium carrot, spiralized or julienned (about 2 cups carrot noodles) 1 cup very thinly
sliced red
onion (about 1 small red
onion) 2 cups thinly
sliced green cabbage 1/2 packed cup fresh cilantro leaves, roughly chopped 1/4 cup chopped
raw almonds Lime wedges for serving (optional) For the dressing: 1/4 cup smooth almond butter 1 large clove garlic, grated Zest of 1 small lime 1 1/2 tablespoons unseasoned rice vinegar 1 tablespoon Sriracha 1 1/2 teaspoons soy sauce 1 teaspoon honey (Vegans can obviously sub agave or maple syrup.)
●
Green onions, thinly
sliced, garnish ● Avocado (squeeze lemon or lime on top to prevent oxidizing, or browning, when serving) ● Shredded white cheddar cheese,
raw cheese if possible ● Plain full - fat Skyr or Greek yogurt * * For keto version, opt for sour cream.
For added veggies, choose from red and
green bell peppers, cucumbers, carrots, bean sprouts, shredded red or
green cabbage, chopped white and red
onions, lightly sautéed mushrooms, lightly steamed and
sliced zucchini,
raw and lightly steamed beets and carrots, snow peas, broccoli, cauliflower, and radishes.
The salad had raisins,
sliced avocado,
raw green beans, purple cabbage, cucumber quarters,
sliced green onions and diced orange pepper.
Immediately after pouring in the
raw eggs, add
sliced bok choy and
sliced green onions.
Ingredients: Mixed baby
greens 1 TBSP
raw cashews or walnuts 3 TBSP
raw pumpkin seeds 1 pomegranate with all seeds taken out 2 stalks chopped celery 1 chopped apple or 2
sliced pears or persimmon 4 chopped
green onions Salad dressing of your choice Instructions: Add all ingredients to a bowl and toss lightly with dressing of your choice.
●
Green onions, thinly
sliced ● Avocado (squeeze lemon or lime on top to prevent oxidizing, or browning, when serving) ● Shredded white cheddar cheese,
raw cheese if possible ● Plain full - fat Greek yogurt
THE LAYERS: 1 can organic refried black beans 8oz organic cream cheese, softened 16oz organic sour cream 16oz organic salsa 1 large organic tomato, chopped 1 organic
green bell pepper, chopped 1 bunch organic
green onions, chopped 1 heart organic romaine lettuce, shredded 6oz
sliced black olives 2 avocados, diced Squeeze of lime juice 2 cups
raw cheddar cheese, shredded
oil (I use canola at home) 1 handful snow peas, thinly
sliced on a diagonal 1
green onion, minced 1/2 red bell pepper, small diced 2 cups
raw shrimp, peeled and deveined 1/2 tsp.