Not exact matches
My wife puts a few sticks of Cinnamon and a
small handful of dates with the
thinly sliced ginger root to boil.
I added a
handful (maybe 10
small) of
thinly sliced raw brussels sprouts to the kale before tossing with the dressing, and used 2 garlic cloves in the dressing.
2 button mushrooms,
thinly sliced
handful of green beans, ends trimmed & beans halved 1/4 cup peas
small handful thin rice noodles 1 tsp rice bran oil 1 tsp sesame oil 1 tsp soy sauce 1/2 tsp rice wine vinegar
1 shallot, minced 3 stalks of celery,
thinly sliced 1
small head of broccoli, de-stemmed and roughly chopped 1 bell pepper, de-seeded and roughly chopped a
handful of baby bok choy,
thinly sliced 1 cup of frozen peas 1 14 oz can of full fat coconut milk 1/2 14 oz can of diced tomatoes 1 tsp each of dried cumin, curry, turmeric, garlic and cinnamon 2 tbsp of rice flour
3 bunches scallions, trimmed and
thinly sliced 1
small serrano chile pepper, deveined, seeded and minced (opt) 1/2 cup / 120 ml extra virgin olive oil fine grain sea salt 3 big
handfuls of big, rustic croutons a squeeze of fresh lemon juice.
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
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
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
4 venison burgers 1 teaspoon olive oil 4 ciabatta rolls or wholemeal rolls, halved A few
handfuls of mixed salad leaves 1
small red onion,
thinly sliced 2 ripe avocados, halved and each half sliced into 4 A full flavoured relish
Ingredients 1 red pepper, cleaned and diced 1 yellow pepper, cleaned and diced 1 garlic clove, peeled a
handful of fresh basil, cleaned and chopped a
handful of fresh mint, cleaned and chopped 180 g spelt fusilli (I used Monograno Felicetti pasta)(optional) 1
small red onion, peeled and
thinly sliced 200 g smoked tofu, -LSB-...]
1/2 bunch kale, destemmed, torn into pieces 1 cup / 5.5 oz cooked farro or wheat berries (semi-pearled or whole) 4 - 5 farmers» market carrots, very
thinly sliced 1
small bulb of fennel, transparently sliced 1 avocado, cut into
small cubes a big
handful of almond slices, toasted
3 cups of watermelon,
small dice 1 cup of sliced jicama sticks 1 ear of corn a
handful of cilantro 1 serrano pepper 1 tablespoon lime juice 1 tablespoon quality olive oil 1/4 teaspoon raw honey few pinches of salt 1
small garlic clove, minced 1 shallot,
thinly sliced optional: nut based fresh mozzarella, or feta, to serve
5
small sweet potatoes 2 tablespoons olive oil 3 scallions, sliced
thinly, white and green parts separated 2
handfuls baby spinach 2 tablespoons salsa 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup black beans 1/2 cup shredded white cheddar cheese 1 tablespoon chopped cilantro
1/2 head green cabbage, cut
thinly in shreds or chopped finely 2
small carrots or a
handful of baby carrots, shredded or chopped in a food processor 2 scallions or 1 to 2 Tblsp onion, chopped or minced (optional) 1/2 cup light mayonnaise 2 Tblsp sour cream 3 Tblsp cider vinegar (or white vinegar) 2 - 4 teaspoons sugar pinch of salt and ground pepper to taste (I used 1/2 t salt and it was too salty, so start with a pinch) 1/4 tsp celery seed or to taste (again, start
small)
Green Papaya and Mango Salad (Adapted from Raw Food / Real World) 1 medium green papaya OR 2 green mangoes — peeled and
thinly julienned 2 teaspoons sea salt 4 large ripe mangoes — 3 peeled and cut into thin strips, 1 peeled and chopped roughly 1
handful Thai basil leaves — cut
thinly 1
small red chili — seeded and roughly chopped 2 tablespoons lime juice
Arugula Salad 2 - 3
handful of arugula leaves 1
small purple daikon or watermelon radish, cut
thinly (I used a mandolin) 1 cup frozen edamame, soaked in boiling water for 3 mins.
I don't have a set recipe, but here's how I made today's version: # INGREDIENTS (serves 4): 2
small russet potatoes, cut into 1 - inch cubes 2 large carrots, cut into coins, 1 large shallot,
thinly sliced 5 garlic cloves, minced 3 dried shiitake mushrooms, rinsed 1
small Napa cabbage, sliced 2
handfuls leftover cooked protein (I had cooked pork shoulder) 5 cups bone broth Red Boat fish sauce, to taste Diamond Crystal kosher salt Scallions,
thinly sliced (optional) # METHOD: Dump the everything except the salt and scallions into the metal insert of your Instant Pot.
Add a
small handful of fresh blackberries, some
thinly sliced onion, crumbled goat cheese and you're good to go.
2 ears [non-GMO] corn 1 tablespoon extra virgin olive oil 1/2 cup red onion, diced 1
small - medium yellow squash, diced 1
small - medium zucchini, diced 1/2 cup shelled and peeled fava [1 pound fava bean pods] or Lima beans 18 sun gold tomatoes or other variety of cherry tomatoes, halved 1 jalapeno, minced large
handful of baby arugula (about 1 1/2 ounces) 1/3 cup
thinly sliced basil leaves Sea salt and fresh ground black pepper to taste
1 French baguette 6.7 ounce can / jar tuna, packed in olive oil (used Bela Skip Jack tuna with piri piri) 3 to 4 hard - boiled eggs, sliced
handful of black olives, sliced
handful capers 1/2 large cucumber,
thinly sliced sun - dried red peppers or roasted bell peppers 1 tomato,
thinly sliced 1/2
small red onion, thin sliced
handful of basil leaves 6 to 8 anchovies, rinsed, whole or chopped sea salt and freshly ground black pepper vinaigrette (see below)
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.
INGREDIENTS
Handful of snow peas or edible - pod peas Stock vegetables: 1 celery rib, 1 large carrot, 1 garlic clove, handful of parsley, handful of leek greens, asparagus stalks, all chopped, optional Sea salt 9 or 10 small fresh turnips (about 3⁄4 pound or 2 cups) 12 radishes 1 tablespoon butter 1 bay leaf 2 bushy thyme sprigs or 1⁄4 teaspoon dried 1 cup leeks, sliced in 1⁄4 - inch rounds and rinsed (about 4 small leeks) 4 green garlic cloves, thinly sliced 8 asparagus spears, peeled and the top 3 inches sliced off 1 ⁄ 2 pound fresh peas, shelled, or 1 ⁄ 2 cup frozen 1 tablespoon minced parsley 1 tablespoon chopped tarragon or
Handful of snow peas or edible - pod peas Stock vegetables: 1 celery rib, 1 large carrot, 1 garlic clove,
handful of parsley, handful of leek greens, asparagus stalks, all chopped, optional Sea salt 9 or 10 small fresh turnips (about 3⁄4 pound or 2 cups) 12 radishes 1 tablespoon butter 1 bay leaf 2 bushy thyme sprigs or 1⁄4 teaspoon dried 1 cup leeks, sliced in 1⁄4 - inch rounds and rinsed (about 4 small leeks) 4 green garlic cloves, thinly sliced 8 asparagus spears, peeled and the top 3 inches sliced off 1 ⁄ 2 pound fresh peas, shelled, or 1 ⁄ 2 cup frozen 1 tablespoon minced parsley 1 tablespoon chopped tarragon or
handful of parsley,
handful of leek greens, asparagus stalks, all chopped, optional Sea salt 9 or 10 small fresh turnips (about 3⁄4 pound or 2 cups) 12 radishes 1 tablespoon butter 1 bay leaf 2 bushy thyme sprigs or 1⁄4 teaspoon dried 1 cup leeks, sliced in 1⁄4 - inch rounds and rinsed (about 4 small leeks) 4 green garlic cloves, thinly sliced 8 asparagus spears, peeled and the top 3 inches sliced off 1 ⁄ 2 pound fresh peas, shelled, or 1 ⁄ 2 cup frozen 1 tablespoon minced parsley 1 tablespoon chopped tarragon or
handful of leek greens, asparagus stalks, all chopped, optional Sea salt 9 or 10
small fresh turnips (about 3⁄4 pound or 2 cups) 12 radishes 1 tablespoon butter 1 bay leaf 2 bushy thyme sprigs or 1⁄4 teaspoon dried 1 cup leeks, sliced in 1⁄4 - inch rounds and rinsed (about 4
small leeks) 4 green garlic cloves,
thinly sliced 8 asparagus spears, peeled and the top 3 inches sliced off 1 ⁄ 2 pound fresh peas, shelled, or 1 ⁄ 2 cup frozen 1 tablespoon minced parsley 1 tablespoon chopped tarragon or chervil