Ingredients: 1/4 cup quinoa 2 small red tomatoes, seeded and diced 2
small orange tomatoes, -LSB-...]
Not exact matches
Take the list of ingredients for this recently posted three - day juice cleanse from the Dr. Oz show: four carrots, four apples (type not specified), two golden delicious apples, two 1 - inch pieces of ginger, three cucumbers, six celery stalks, 14 kale leaves, half a lemon, one lime, four plum
tomatoes, two red bell peppers, one - fourth of a
small red onion, two cups parsley, one large sweet potato, two large red beets, one
orange, eight Swiss chard leaves, and six clementines.
2 cans black - eyed peas, drained and rinsed 1 large
tomato, diced 1/2 large red onion, diced 1
small or 1/2 large red, yellow, or
orange bell pepper, diced 1 jalapeno, diced 4 green onions, sliced 1/3 cup cilantro, chopped 1/4 cup rice wine vinegar (unseasoned) 2 Tbsp.
If you want the effect I show here, buy one
small heirloom
tomato in as many colors as you can find — ideally green zebra, yellow,
orange, red, and dark purple - red, then thinly slice and arrange on top of the leek filling, pressing in.
- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into
small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry
tomatoes, the chopped cilantro, the sunflower seeds and the
orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.
packages seitan, drained and cut into bite - size chunks 1/2 cup flour (I used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus more if needed 2 tablespoons
tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2
small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips
orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinegar
Ingredients 1
small onion, chopped 5 cloves garlic 1 teaspoon
orange zest 1 tablespoon rosemary, chopped 1/4 cup fresh squeezed
orange juice 1/4 cup olive oil 2 tablespoons
tomato paste (I prefer this one because it is organic and comes in a glass jar) 1 teaspoon sea salt 1/2 teaspoon black pepper
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)
Cost Breakdown: Long - grain brown rice — 1 pound for $.99 Long - grain white rice — 1 pound for $.99 Rolled oats — 2 pounds for $ 1.99 Almond milk — quarter gallon $ 1.99 Black beans — 1 can $.89 Carrots — 4 pounds for $ 1.69 Russet potatoes — 5 pounds for $ 1.99 Zucchini — 2.85 pounds (6 large) for $ 2.82 Spaghetti Squash — 1
small / medium for $ 2.00
Tomatoes — 3 pounds (6 medium) for $ 2.96 Bananas — 6 pounds (roughly 14 total) for $ 3.24 Onions — 2 yellow (large) for $ 1.52 Bell Pepper — 1
orange for $ 1.50
For the peppers: 6 - 8 large peppers (poblano, banana peppers, etc.) 1 tbsp neutral oil 1
small onion, chopped 2 cloves garlic, minced 1 c (240 ml) grated carrot 1 8 oz block tempeh, crumbled 1 medium
tomato, chopped 1/2 tsp cumin 1/4 tsp cinnamon pinch cloves pinch nutmeg 1/2 tsp sea salt 2 Tbsp Bragg's Liquid Aminos, tamari or soy sauce 1-1/2 c vegetable broth, divided 2 tbsp
tomato paste 1 large apple, cored and chopped 2 tbsp dried raisins or fruit (I used a mix of cranberries, blueberries, and cherries) zest of one
orange
Puerto Rico has two hot sauces of note: one is called pique and is made with acidic Seville
oranges and habaneros; the other is sofrito, which combines
small piquins («bird peppers») with annatto seeds, cilantro, onions, garlic, and
tomatoes.
1 tablespoon extra virgin olive oil 1
small bulb fennel 1 clove garlic, crushed and minced 1
small shallot, thinly sliced 4.5 — 5 cups mixed heirloom
tomatoes Juice of one large
orange (about 1/2 cup) 1/2 fine sea salt + pepper to taste
Orange zest and reserved fennel fronds to garnish
8 tbsp Ancient Organics Ghee 1
small yellow onion, cut into 1 inch dice 2 shallots, cut into 1/2 inch rings 4 garlic cloves, roughly chopped 1 serano chile pepper, thinly sliced with seeds and stem removed 1
orange bell pepper, 1 inch dice 1 red bell pepper, 1 inch dice 1 green bell pepper, 1 inch dice 1 kabocha squash, peeled 1 inch dice 1
small parsnip, peeled 1/2 inch dice 2 cups French beans, trimmed 2 cups crimini mushrooms, caps left whole stems removed 1 head of lacinato kale, center vein removed and rough chopped 1 medium zucchini, 1 inch dice 2
small yukon gold potatoes, 1/2 inch wedges 1/2 tbsp organic maple syrup (grade B) 2 tbsp
tomato paste salt and black pepper 1 1/2 cups water cilantro to garnish, chopped Parmesan to garnish, grated
1/2 tsp cumin seeds 200mL extra virgin olive oil — use the good stuff because you will really taste it 2 yellow onions, sliced 5 cloves garlic, minced 2 red bell peppers, seeded and sliced into 1 cm wide strips 1 yellow and 1
orange bell pepper, prepared as above 2 jalapenos, roughly chopped 2 tbsp organic raw sugar 2 bay leaves 1.5 tbsp dried coriander Handful fresh parsley (be generous) 4 large or 6
small tomatoes, roughly chopped Salt and pepper to taste
2 large zucchini 2
small yellow squash 1 beet 2 large red onions 1/2 cup pitted Kalamata olives 1 pint
orange grape
tomatoes 2 large cloves of garlic large handful of fresh basil a few tablespoons of olive oil 1/2 cup dry white wine 1/2 teaspoon crushed red pepper flakes Good pinch Kosher salt Lots of fresh black pepper 5 ounces baby spinach (about 2 cups) Feta, for serving
In a
small bowl whisk together apple juice, soy sauce, ginger,
orange zest, and
tomato paste.
They come in a range of sizes and varieties from
small cherry to big beef, and traditionally they're red in colour but you can also get
tomatoes in yellow, green, purple and
orange.
2 tablespoons olive oil 1 onion, minced 1 teaspoon oregano 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon cinnamon 1 jalapeño pepper, seeded and diced 2 - 3 cloves garlic, chopped 3 large carrots, sliced 2 stalks celery, sliced 2 medium zucchinis, chopped 1 large red or
orange bell pepper, seeded and diced 1 large sweet potato, peeled and cubed in
small pieces 2 cups fresh
tomatoes with juice, diced 1 cup vegetable broth 1 cup water (add more or less to desired thickness) 1/4 cup cilantro, extra for garnish One 7 - ounce jar
tomato paste (choose glass over canned, if possible) 3 cups cooked white beans (equivalent to two 15 - ounce cans — use BPA free) 1 teaspoon sea salt Salt & fresh ground pepper to taste