Add
a small handful of chopped cilantro, 2 teaspoons fresh lime juice, and salt to taste.
Not exact matches
Easy fish stew own creation 1 tablespoon olive oil 1
small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and
chopped salt and freshly ground black pepper 1 x 400g can
chopped tomatoes 1/2 can
of water 350g white fish, cut into large chunks
handful of fresh
cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.
To assemble the tacos place a
small handful of spinach in each tortilla, top with large spoonsful
of the sweet potatoes and chickpeas followed by the
chopped tomatoes, lime yogurt and
cilantro.
Ingredients: 1/2 lb reconstituted, poached salt cod broken into
small pieces / 2 medium potatoes, peeled and cut into large chunks / 1 onion, finely
chopped / 2 garlic cloves, finely minced / 1
handful each
of cilantro and chives, finely
chopped / 2 large eggs / salt & pepper, to taste / vegetable oil for frying.
12 ounces dried soba noodles 12 ounces extra-firm nigari tofu 1/4 cup
chopped fresh
cilantro 3 green onions, thinly sliced 1/2 cucumber, peeled, cut in half lengthwise, seeded, and thinly sliced 1
small handful of cilantro sprigs, for garnish 1/4 cup toasted sesame seeds, for garnish
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut butter or almond butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice
of 1 lime pinch
of salt and pepper 1 teaspoon
of red pepper flakes or 1 teaspoon Thai chili peppers finely
chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large
handful of cilantro,
chopped 1
small handful of mint,
chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
If not, go with a simple shredded carrot salad: lots
of carrots, shredded and tossed with lemon juice, olive oil, parsley or
cilantro, a
small handful of raisins,
chopped preserved lemons if you have some or strips
of lemon zest if you don't, and salt / pepper.
2 Medium Sized Organic Sweet Potatoes 1/4 Cup
Chopped Onion 1 Teaspoon Olive Oil 1 Cup Cooked Black Beans 1/2 Cup Frozen Corn, Thawed 1/2 Teaspoon Cumin 1/2 Teaspoon Ground Chipotle Chile Salt & Pepper To Taste 3/3 Cup
Chopped Tomatoes 1/4 Cup Minced
Cilantro 3/4 Cup Shredded Cheese (Mexican, Pepper Jack, Cheddar) To Serve: Fresh Baby Arugula Leaves (Optional) For the Avocado Sauce 1 Large Ripe Avocado 1/4 Cup Extra Virgin Olive Oil 1/4 Cup Water 1
Small Jalapeño Pepper, Seeded and
Chopped 1
Small Handful of Cilantro,
Chopped Juice From 1 Large Lime Salt to Taste
1 head
of organic tatsoi 1 organic spring onion, thinly sliced 2 organic avocados, sliced 1 cup sugarsnap peas,
chopped 1 cup organic mung bean sprouts 1/2 organic cucumber, cut into sticks 8 sheets nori seaweed, cut into
small squares 1
handful roasted organic sesame seeds 1
handful organic
cilantro,
chopped Organic wasabi Organic soy sauce / tamari
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
2 medium sweet potatoes (orange inside), around 700g or 1 1/2 pounds in total 1 1/2 teaspoons ground cumin 2
small cloves
of garlic,
chopped 1 1/2 teaspoons ground coriander 2 big
handfuls of fresh
cilantro / coriander,
chopped Juice
of half a lemon a scant cup (120g) gram / chickpea flour a splash
of olive oil a sprinkling
of sesame seeds salt and pepper
1.5 medium sized Avocado 2 stalks
of Celery, finely
chopped 1 large
handful of roughly
chopped Cilantro 1
small handful of roughly
chopped Mint 1.5 cup Coconut water 1 cup cold water 1
small tsp
of Himalayan salt / Celtic sea salt 1 tsp freshly ground Black pepper Some fresh garden cress for decoration and final flavor touch
Dressing: 1 avocado — peeled and pitted 1 cup orange juice — freshly squeezed 1/4 cup plus 2 tablespoons lime juice — freshly squeezed 1 green onion 1 tablespoon
chopped yellow onion 1/2
small jalapeno — seeded
handful of cilantro 1/2 teaspoon sea salt 1/2 cup olive oil garnish with freshly ground black pepper
a
small handful of each
of the following: fresh mint, fresh
cilantro, fresh basil, all
chopped just before serving and combined in a
small bowl
1.5 cups
of sweet / glutinous / sticky rice, soaked in water overnight 1 shallot 1 clove
of garlic A few servings
of seasoned tofu
Small handful of cilantro,
chopped Soy sauce (to taste)
Ingredients: 1 large head cauliflower Salt and pepper 2 TBSP olive oil, divided 1 tsp freshly grated ginger 1 tsp ground cumin 1/2 tsp ground turmeric
Small handful of cilantro,
chopped Instructions: Preheat the oven to 400 °F.
-- 5 tomatillos — 1/2
small yellow onion — 1 serrano (leave 1/2 seeds or all if you want it spicier)-- 1 clove garlic — 1/2 lime juiced and zested — 1/2 fresh pineapple —
handful of cilantro,
chopped — 1 tsp.
olive oil • 1
small onion,
chopped • 1/2 teaspoon of sea salt • 1/4 teaspoon of black pepper • 1/2 teaspoon of garlic powder • 1/4 teaspoon of chili powder • Red pepper chili flakes to taste • One 15 ounce can of rinsed, unsalted black beans • Handful of chopped cilantro • 10 - 12 chilled lettuce cups, romaine or iceberg • Chopped tomatoes, for garnish • Chopped green onion, for garnish • Lime wedges for
chopped • 1/2 teaspoon
of sea salt • 1/4 teaspoon
of black pepper • 1/2 teaspoon
of garlic powder • 1/4 teaspoon
of chili powder • Red pepper chili flakes to taste • One 15 ounce can
of rinsed, unsalted black beans •
Handful of chopped cilantro • 10 - 12 chilled lettuce cups, romaine or iceberg • Chopped tomatoes, for garnish • Chopped green onion, for garnish • Lime wedges for
chopped cilantro • 10 - 12 chilled lettuce cups, romaine or iceberg •
Chopped tomatoes, for garnish • Chopped green onion, for garnish • Lime wedges for
Chopped tomatoes, for garnish •
Chopped green onion, for garnish • Lime wedges for
Chopped green onion, for garnish • Lime wedges for garnish
Black bean filling: 1 can
of organic black beans, strained and rinsed 1 tablespoon
of vegan mayo 1 teaspoon
of ground cumin 1/2
small red onion minced 1 red bell pepper, deseeded and minced 1
handful of fresh
cilantro,
chopped 1/2 lime juice Sea salt and pepper to taste
, a
small handful of cilantro chopped, one diced jalapeño and one third
of a white onion
chopped.