Make the magic flavor sauce: setting aside
a small bunch of cilantro for garnish, combine remaining cilantro (including stems), sour cream, and salsa verde with a blender or food processor (I use my beloved immersion blender) and process until smooth.
1
small bunch of cilantro, finely chopped 2 large juicy limes 2 good pinches of dry mexican oregano 1 teaspoon sea salt
2 teaspoons sunflower oil 1/2 teaspoon toasted sesame oil 1 tablespoon plus 2 teaspoons runny honey fine grain sea salt, to taste one
small bunch of cilantro (leaves and stems), chopped 1/2 cup peanuts, toasted 1 bunch of scallions, shredded 2 cups finely shredded cabbage 1/2 cup mung bean sprouts 1/2 cup broccoli or pea sprouts 3 large stalks celery, thinly sliced on diagonal 2 tablespoons shoyu or soy sauce 1 tablespoon (brown) rice vinegar toasted sesame seeds, black or white
Chop
a small bunch of cilantro until you have approximately four tablespoons and set aside.
8 ounces extra firm tofu, cut into 1 / 4 - inch cubes 8 ounces small pasta 6 tablespoons ponzu sauce 3 garlic cloves, minced scant 1/2 teaspoon chile flakes, or to taste 1/4 teaspoon toasted sesame oil 8 ounces green beans, chopped 8 ounces broccoli florets
a small bunch of cilantro (or basil), chopped
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 can
of Garbanzo Beans, drained, with 2 TBSP liquid reserved 1
small, ripe avocado 2 peeled garlic cloves 2 TBSP lemon juice 3 TBSP water 1 big
bunch of washed and dried
cilantro, stems mostly chopped off Salt and Pepper to taste (Add Cayenne if you're feeling spunky!)
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very
small red onion, diced * juice
of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can)
of organic black beans, drained and rinsed (or soak and then cook an equivalent amount
of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1
bunch fresh
cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
1 garlic clove juice
of one lime 1
small jalapeno, seeded and stemmed 1
small bunch basil 1
small bunch cilantro, some saved for garnish 1 cup good quality mayonnaise 1/2 tsp.
So often I find that a recipe will call for a
small amount
of cilantro, and yet it is usually sold in
bunches.
1 clove garlic, peeled 1 medium jalapeno (or serrano) chile, deseeded and chopped 1/2 teaspoon fine grain sea salt, plus more to taste 1 tablespoons sunflower oil 1
small bunch of scallions, thinly sliced (~ 8 scallions) 1/2 cup finely chopped
cilantro 1 14 - ounce can
of coconut milk (full fat) 3 tablespoons freshly squeezed lemon juice, plus more to taste
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1
small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon
of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5
bunches of fresh coriander (
cilantro) for garnish
Avocado
Cilantro Yogurt - 1 ripe avocado - 5.3 oz (150g) container of plain greek yogurt -1 / 4 cup coconut milk - juice of 1/2 a lime - 1 small bunch fresh cilantro - olive oil for blending - 1 teaspoon of salt - more
Cilantro Yogurt - 1 ripe avocado - 5.3 oz (150g) container
of plain greek yogurt -1 / 4 cup coconut milk - juice
of 1/2 a lime - 1
small bunch fresh
cilantro - olive oil for blending - 1 teaspoon of salt - more
cilantro - olive oil for blending - 1 teaspoon
of salt - more to taste
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
Emerald Juice 1 very large
bunch of celery 1 large
bunch of cilantro or parsley or both 4 - 5
small to medium apples 2 - 3 grapefruits 1 - 2 handfuls
of any green leafy vegetables 1 - 2 cucumbers a piece
of fresh ginger root — to taste
Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3
small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain white rice 1/2
bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost on the counter while you make the rest
of the meal 2 tablespoons chopped
cilantro Juice
of half a lemon, plus lemon wedges for garnish
1
bunch Red Frill mustard greens 1
bunch cilantro 3/4 cup chopped scallions (about one
small bunch), or red onion 3 tablespoon capers, rinsed Juice and zest
of one organic lemon 1 cup extra-virgin olive oil 3 cloves garlic, minced 1/2 teaspoon unrefined sea salt (or to taste) 1/2 teaspoon crushed red chile flakes — optional
This soup is an excellent source
of Dietary Fiber (22 % DV) and Vitamin B6 (35 % DV) Ingredients: 1/2 cup olive oil 4 corn tortillas, cut into thin strips 1
small Spanish yellow onion, chopped 4 cloves garlic, diced 2 Anaheim chiles, seeded and chopped 4 medium tomatoes, chopped 4 cups reduced - sodium chicken stock 1/2
bunch cilantro (optional), washed and chopped 1/4 tsp.
If you're like me, you buy a
bunch of cilantro just to use a
small amount as a garnish or to add to tacos or burritos.
Hariyali Marinade 2 - 3
small green chilies, chopped 1/2
bunch cilantro, washed and finely chopped 1 - inch piece
of fresh ginger 2 cloves garlic, chopped Salt Coarse black pepper 1 tsp.
2 avocados 1 package romaine lettuce hearts 1 large orange 1
small knob fresh ginger 1 large bag
of prepared broccoli slaw (you'll need 6 cups) 1
small bunch of scallions (green onions) 1
bunch cilantro 1 large head cauliflower 1 large tomato 4 oz fresh white mushrooms, sliced 1
small onion 1
bunch of kale 1
small butternut squash 1/2 pint raspberries (or 1 cup frozen)
1/2 fresh pineapple, peeled and cut into rings 1 fresh mango, peeled and cut into 1/2 inch cubes 1
small red onion, diced 1/2
bunch cilantro, coarsely chopped juice
of 2 limes salt and pepper to taste
Taco ingredients 2 large portobello mushroom caps, cleaned and diced 2 tablespoons organic tamari 1 tablespoon olive oil 1 green pepper, diced 1/2
small red onion, diced 1/4 cup organic corn (fresh, canned or frozen)
Cilantro cream sauce (recipe above) 12 four - inch corn tortillas (organic if available) 1/2 bunch of cilantro, coarsely chopped Pico
Cilantro cream sauce (recipe above) 12 four - inch corn tortillas (organic if available) 1/2
bunch of cilantro, coarsely chopped Pico
cilantro, coarsely chopped Pico de gallo
2 - 3 serrano peppers 1 large
bunch cilantro 1/2 teaspoon mexican dry oregano 1 medium white onion 1
small head
of garlic 2 teaspoons Sea Salt.
Thai Pesto 2/3 cup unsalted dry roasted peanuts 2 garlic cloves, sliced 2 teaspoons finely grated fresh ginger with the juice 2 long green Thai chiles, seeded and chopped (I used fresh cayenne chiles) 1
small bunch fresh
cilantro leaves (about 1 packed cup), stems discarded 1 large handful
of fresh mint leaves 1 large handful
of fresh basil leaves (rough chop) 1 - 2 tablespoons soy sauce or Thai fish sauce (to taste) 2 tablespoons freshly squeezed lime juice (2 limes) 1 tablespoon brown sugar or palm sugar
1 tbsp coconut oil 1 cooking onion,
small dice 1 tbsp curry powder 1 bay leaf 2 cloves
of garlic, minced 2 tsp minced fresh ginger (optional)
small jalapeno or cayenne pepper, seeded + minced 1 cup 1/2 inch diced waxy potatoes 3 cups
small cauliflower florets 28 oz can crushed tomatoes 1 - 2 cups vegetable stock, depending 1 cup cooked chickpeas 1
bunch lacinato / Tuscan kale, stems removed and chopped salt + pepper chopped leafy herbs to finish (parsley,
cilantro etc)
14 ounces extra firm tofu (non GMO) 8 ounces brown rice noodles 2 tablespoons roasted peanut oil 1 large shallot, finely chopped 2
small bunches of broccolini, stalks trimmed 1 - 1 1/2 cups Thai peanut sauce, recipe follows Heavy pinch
of red pepper flakes Roasted peanuts, finely chopped Fresh
cilantro, finely chopped
Warm Salad
of Roasted Cauliflower, Grapes and Black Rice for the salad 1 cup black forbidden rice (I use this brand) sea salt 1 cauliflower head — cut into florets 2 tablespoons olive oil 1 garlic clove — minced 1 teaspoon cumin — preferably freshly ground 2 cups seedless grapes — cut into quarters (optionally, use a variety
of grapes) 1
small chili pepper — seeded and minced (optional)
bunch cilantro leaves
1 Large Carrot, cut into long strips 1 Large Seedless Cucumber, cut into long strips 1 or 2 Avocados, sliced Spinach Leaves, chopped 1/2 Red Cabbage, finely chopped 1
Small Bunch Cilantro leaves, stripped from stems 10 Rice Paper Wrappers (located in Asian section
of grocery store) or here Warm Water Optional: Chopped cooked Chicken, Beef, Pork, Shrimp, or Tofu and / or sliced mushrooms
2 - 3 tablespoons stable cooking fat (coconut, ghee, chicken schmaltz) 2 red bell peppers, diced 1
small onion, diced 1 clove garlic, minced 1 large potato, diced 1 celery spear, chopped 1 carrot, diced 1 inch fresh ginger, peeled / minced 2 cups chicken stock, plus water if desired 1/2
bunch fresh
cilantro, stems removed and chopped fine 1/2 teaspoon each
of fennel seed and cumin 1/4 teaspoon each
of turmeric and cayenne juice
of 1/2 fresh lime salt / pepper to taste plain yogurt for topping
1 pound organic chicken breast, cut into
small chunks 1
small onion, chopped 3 large carrots, chopped 2 cups shredded chard or other greens 1
bunch green onions, chopped 1 lemon or lime, juiced 1/2 cup
cilantro, chopped 1 tablespoon chopped garlic 1 tablespoon chopped ginger 1/2 tablespoon
of red pepper flakes (more or less depending on your heat tolerance) 1 can organic coconut milk 1 quart organic chicken broth sea salt to taste
1/2
small green cabbage, finely shredded 1 cup snow peas, washed and chopped 1
bunch of green onions, washed and chopped 1/2 cup sunflower seeds, option to lightly toast them for added crunch 1/2 cup
of flaked almonds, option to lightly toast them for added crunch 1/2 cup
cilantro chopped, optional