Yet another variation involves adding a few squirts of honey and two to three thin
slices of lime into black tea as it steeps — the tea is served hot, but has slightly more refreshing notes, making it a pleasant summer drink.
Not exact matches
2 ears
of corn — grilled 1 medium jicama —
sliced into cubes or small matchsticks 2 ripe, sweet mangos — cut
into small cubes ground chipotle — to taste (optional) 1 - 2
limes 1 bunch cilantro 1 - 2 ripe but firm avocados — cubed your favorite taco shells hot sauce
of choice
1) Peel and cut mango, avocados, onion and tomatoes
into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze
lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them
into 10 - 12
slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit
of oil on both sides
of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips
Ingredients: 1 t toasted sesame seeds / 1 T rice vinegar / 1 T mirin / 1 t soy sauce / 1 t sesame oil / 2 green onions, thinly
sliced / several sprigs
of chopped fresh cilantro / 1 large ripe avocado, peeled and chopped
into cubes / wedge
of fresh
lime
To assemble: ladle ramen
into bowls and top with 2 egg halves, a generous bunch
of cilantro,
sliced green onion, a squeeze
of lime juice and a sprinkle
of sesame seeds.
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
toast 2 avocados 1/4 teaspoon salt 1/4 teaspoon pepper 1/2
lime,
sliced into wedges 4
slices whole grain, thick -
sliced seedy bread, toasted 1/3 cup crumbled queso fresco cheese 2 tablespoons finely chopped fresh cilantro pinch
of smoked paprika
2 cups pineapple cut
into small chunky wedges 1/2 small red onion thinly
sliced in half moons 1 - 2 habaneros finely chopped 5 - 6 sprigs
of mint, use just the leaves and torn with your fingers 3 - 4 good drizzles
of a grassy and peppery Extra Virgin Olive Oil the juice
of one large
lime the juice
of half an orange Sea Salt and black pepper to taste
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.
10 dried red New Mexican chiles, stems removed, seeds removed and saved 10 chiltepíns (or more to taste), seeds removed and saved 4 pounds pork tenderloin,
sliced into strips 1/4 to 1/2 inch thin * 3 large cloves garlic 1 teaspoon Mexican oregan 1 teaspoon salt 1/2 cup cider vinegar 1/2 cup water Corn or flour tortillas 1 small cabbage, chopped Juice
of 4
limes * For easier
slicing, freeze the pork slightly, then
slice
extra firm tofu, cut
into 1 ″ long columns 1 14 oz can coconut milk 2 cups vegetable broth 2 tsp turmeric 2 tbsp soy sauce 1 tbsp sugar Juice
of 1
lime 2 shallots,
sliced into rings 1/3 cup chopped fresh cilantro
Slice a
lime into wedges and add a couple wedges to each bowl, along with a couple sprigs
of fresh cilantro (optional).
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
* 8 cups organic chicken stock, preferably homemade * 5 kaffir
lime leaves * 1 thumb - sized chunk
of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination
of sweet and spicy; if you can't find it, I would add a tablespoon or two
of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise
into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly
sliced lengthwise * green tops from 1 bunch
of green onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.
-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-...]
2 ounces) shaved red onions 1/2
lime, cut
into 4 wedges Sriracha chili sauce Hoisin sauce
Sliced fresh chili peppers
of your choice
Slice the fillets
into large chunks and season with garlic powder, cumin, chili powder, cayenne, cinnamon, and the juice
of a
lime.
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly
sliced 6 cloves garlic, finely minced 2 cups carrots, cut
into matchsticks 2 cups bean sprouts 6 scallions,
sliced Other optional veggies: I added a cup
of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1
lime, cut
into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
1 heaped tablespoon
of green Thai curry paste About 1 litre
of veggie stock 1/2 can
of full fat coconut milk About 150gr
of rice noodles 200gr
of shiitake mushrooms -
sliced 1 pakchoi 1/2 block
of firm tofu — about 175gr — chopped
into small cubes 1 red fresh chilli 1 tablespoon
of Tamari sauce The juice
of 1/2
lime
Garnishes 2 scallions, thinly
sliced 1 chile pepper (Thai bird, serrano, or jalapeño),
sliced 1
lime, cut
into wedges 1/2 cup bean sprouts Large handful
of herbs: cilantro, Thai basil, cilantro / saw - leaf herb Dash
of hot sauce Hoisin sauce, sriracha (optional)
I wanted to add an easy inexpensive punch recipe that ALWAYS goes over good at any function - I mix no name brand gingerale with pink lemonade from concentrate until the flavour is just right and to spice things up i
slice up lemon wedges and grapefruit
slices,
lime wedges and whatever fruit i have lying around and make them ahead
of time
into ice chunks; helps to keep the punch cool and each guest will get a little bit
of fruit in their glass as well - my favourite thing about this is that you can make ahead
of time and it is relatively inexpensive
1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups vegetable broth as needed 1 sweet potato, cut
into 1/2 inch cubes 3/4 cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly
sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest
of 1/2
lime 1 tablespoon
lime juice Plain Greek yogurt and
sliced almonds for topping, if desired
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
Strain margarita
into glass and garnish with a wedge /
slice of lime.
6 - 7 cups vegetable stock, water, or combination
of the two 3 stalks lemongrass 2 Tablespoons soy sauce, or more to taste grated zest
of 1
lime 1 small hot fresh Thai chile, seeded, minced Freshly ground black pepper 1 teaspoon sugar 1/2 cup button or oyster mushrooms, chopped fine or
sliced 1/2 cup snow peas, trimmed, or shelled peas (frozen ok) 1/2 cup finely chopped carrots Juice
of 1
lime chopped fresh cilantro leave for garnish 12 oz box extra firm tofu, cut
into small cubes (we used Mori Nu) 8 oz rice noodles (we used Erawan Brand medium size oriental style noodles)
Noodle, chicken and aubergine coconut laksa 1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut
into 5 mm
slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice
of 1
lime, plus extra
lime wedges to serveGood handful fresh basil leaves 1.
1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut
into 5 mm
slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice
of 1
lime, plus extra
lime wedges to serveGood handful fresh basil leaves 1.
Dip the rim
into the salt and garnish the glass with a
slice of lime.
2 tablespoons olive oil 1 medium onion, thinly
sliced 1 large red bell pepper, stemmed and seeded, thinly
sliced 1 1 - inch piece
of fresh ginger, peeled and very thinly
sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups
of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut
into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest
of 1 large
lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs
of basil or cilantro
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
3 tablespoons Thai fish sauce (nam plaa) 3 or more phrik khii nuu (very small Thai chiles),
sliced into rings as thin as possible 1 clove garlic,
sliced Juice
of 1/2
lime Put the fish sauce in a shallow dish, add chiles, garlic, and squeeze
lime juice to taste.
for ceviche: 1/2 zucchini, peeled
into ribbons 1 carrot, peeled
into ribbons 2 radishes, thinly
sliced 1 large cob
of corn, kernels removed 1 small red bell pepper, stemmed and julienned 1 small shallot, thinly
sliced juice from 3
limes 2 tsp dijon mustard 2 tsp raw agave nectar 1.5 tbsp extra virgin olive oil 2 - 3 sprigs basil / cilantro, leaves finely chopped
To garnish: big handful
of fresh mint, coriander, basil 2
limes, cut
into 8 wedges for each bowl 2 - 3 red chilli peppers,
sliced thinly
1/3 pound shrimp, peeled, deveined and cut
into 1/2 inch pieces 1/3 pound sea scallops, thinly
sliced crosswise 1/3 pound tilapia or snapper fillet, cut
into 1/2 inch pieces 1/4
of a small red onion,
sliced as thinly as possible
into half moons 1 jalapeño, halved lengthwise, seeded and very thinly
sliced Juice
of 3 to 5
limes Juice
of 1 lemon Freshly ground black pepper to taste 1/2 cup sweet potato, cut
into 1/2 inch pieces and boiled until just tender 1/3 cup corn nuts Fresh cilantro, for garnish
Pour
into the frosted goblets and garnish with a
slice of lime.
1/2 large ripe avocado, cut
into 1 - inch dice 1 tomato, chopped 1 teaspoon
lime juice Pinch
of salt 1 ounce feta cheese, crumbled 1/4 teaspoon rosemary 4 black olives, minced 4 fresh mushrooms, washed and
sliced 3 eggs (or the equivalent amount
of egg substitute) 1 teaspoon ground cayenne 11/2 teaspoons olive oil
Slice the radish
into very thin rounds and marinate in a shallow bowl with the juice
of one
lime while you prepare the other toppings.
Add two cups
of fresh cherries, cut in half, and one fresh
lime,
sliced into thin
slices, to a gallon size glass jar.
Tasty Citrus Water Fill a pitcher with 8 cups
of purified water Cut citrus fruits thinly: 2 organic organic lemons 2 organic
limes 1 medium size organic orange 3 one inch pieces
of raw organic fresh ginger (great for digestion and gives the water a «kick») For maximum taste, let the water marinate for a few hours before drinking Berry Good Water Fill a pitcher with 8 cups
of purified water - Cup
of strawberries raspberries — any berries cut in half, - A couple lemon and or
lime slices Ice Cubes
Into each cube
of your ice tray, fill and freeze overnight: Add purified water and place a single mint leaf and a small piece
of pineapple in each cube Place lemon water in each cube Add a single strawberry and piece
of lemon rind Note: These fancy ice cubes can spice up any water glass
of still or sparkling water.
Pour
into a tall glass, serve with a
slice or two
of lime and shredded coconut for a pretty garnish.
4 cups shredded lettuce or other greens 2 cups cooked barley, quinoa, brown rice or other grain (cooked in vegetable broth) 1 batch
of cucumber salad (recipe below) 1 cup chipotle hummus (recipe below) 1 cup crumbled feta (optional) 2 ripe avocados 1
lime,
sliced into quarters for serving
3 cups homemade chicken stock (or fish stock) 3 - 4 stalks
of lemongrass (the lower white parts only - about 6 inches long) Large piece
of galangal (Thai ginger),
sliced into about 12 rounds 4 - 6 kaffir
lime leaves, handtorn in half 1 organic garlic clove, peeled, smashed
1 large
lime, juiced 1/4 teaspoon paprika 1/4 teaspoon cumin 1/4 teaspoon chili powder 1/2 jalapeño pepper, finely chopped 1/4 teaspoon sea salt 2 tablespoons olive or avocado oil 1 garlic clove, finely chopped 1 large sweet potato, peeled and chopped
into 1 - inch cubes 1 small red onion,
sliced in 1/4 - inch
slices 1 medium zucchini,
sliced into small cubes 1 medium yellow squash,
sliced into small cubes 1 medium red pepper,
sliced into strips or 1/2 - inch cubes 3/4 cup cherry or grape tomatoes, halved 1 cup corn, thawed if frozen 1 cup
of cooked black beans, rinsed, drained, and dried (If using canned beans, make sure BPA - free) 1/4 cup cilantro, chopped 1 avocado, cubed for garnish (or use the avocado sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper flakes (or more depending on level
of desired spiciness)
a bottle
of Pinot Grigio large glass pitcher Midori melon liqueur cut up green apple
lime sliced cucumber mint leaves club soda Step One Poor bottle
of wine
into large glass pitcher Step Two Add 1 oz
of Midori Melon liqueur to wine Step Three Add
slices of apple,
lime, cucumber and mint to the large glass pitcher and refrigerate for at least two hours.
Suck on a lemon, then a
lime, then a lemon again, the lemon will seem much sweeter; take a
slice of kencur, a root essential to Balinese cooking, bite down on it a little and it will leave your tongue anaesthetically numb; take
slices of ginger and smear over sunburn for relief — it's cool to the skin, though warming in the mouth; grate some turmeric and stuff it
into your belly button to... Read more about Cooking class at Bali Asli.