The one change I made was to use
small pieces of the celery inserted into each egg half instead of just using a leaf.
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.
And the refrigerator — a couple
of carrots, a few stalks
of celery, some green onion, bacon
pieces, and a
small hunk
of cheddar.
1 - 2 cups
of asparagus stems 1 cucumber, whole 2
celery stalks
small zucchini (or
pieces / peels
of zucchini) 1 orange, peeled 1 granny smith apple
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1
small stick
of celery 2 garlic cloves, peeled olive oil 70g bacon in
small cubes 500g round steak in bite sized
pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs
of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.
Directions: Pull all the
celery leaves (green and yellow) from the stalks, wash and dry / Place on baking sheet and bake in 350 oven for 5 - 7 minutes / Let leaves dry on pan, then crumble into
small pieces, discarding any that aren't completely dry / Mix with an equal amount
of sea salt — mine was about 2 teaspoons
of each, leaves and salt.
1 tablespoon olive oil 1
small onion, chopped 2 carrots, cut in 1/4 inch
pieces 1
celery rib, cut in 1/4 inch dice 1
small rutabaga, peeled, cut in 1/4 inch dice 1
small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1
small zucchini, cut in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk
of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian parsley leaves for garnish
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
1 large onion, chopped 2 cloves garlic, chopped 3 sticks
celery, chopped 2 carrots, chopped A splash
of olive oil 3 anchovy fillets (optional) 2 tablespoons tomato paste 1 400g tin chopped tomatoes 2 aubergines, chopped into
small pieces 250g chestnut mushrooms, chopped Small bunch flat leaf parsley or coriander, roughly ch
small pieces 250g chestnut mushrooms, chopped
Small bunch flat leaf parsley or coriander, roughly ch
Small bunch flat leaf parsley or coriander, roughly chopped
1 16 oz bag
of Wild caught bay scallops 1 16 oz bag
of 26 count shrimp, peeled and deveined 7 oz cooked lobster meat (optional) 1 sweet organic onion sliced 1/2 package Mini corn — I cut mine into
smaller bite size
pieces on angle A handful
of Snow peas sliced on diagonal 1 1/2 oz Beech mushrooms (or your favorite light mushroom) 1
celery stalk sliced very thin 1 carrot sliced very thin 2 baby bok choy, whites chopped and greens sliced 1/2 — 1 cup white wine (Chardonnay worked well.
- Chop all
of the veggies (cabbage, watermelon radish,
celery and carrots) into
small pieces and place in a large bowl.
I added
celery with the onions and carrots and
small pieces of cauliflower when adding the chick peas.
meaty lamb bones (neck are my favorite, but arm or blade shoulder chops are also good) Filtered water (1/2 gallon) Light splash
of vinegar (I use apple cider) 1
small piece kelp 1 large onion, diced 2
celery stalks, chopped 3 medium carrots, peeled and chopped 1 - 2 parsnips, peeled and chopped 1 turnip, peeled and chopped 1 large
piece of pumpkin or squash, chopped 2 - 3 leaves swiss chard, rinsed and finely sliced 1 medium tomato, chopped (or 1 Tbsp.
600g dried haricot beans400g smoked pancetta — or ventrèche, if you can find some (see know - how) 400g
piece unsmoked free - range British bacon 400g (about 6) British free - range toulouse sausages (from larger supermarkets or butchers) 1/2 carrot1
small onion 1/2 garlic bulb, cloves separated and peeled 1/2
celery stick 1/2 leek 1/2
small bunch fresh thyme50g duck fat3 tbsp tomato purée2.5 litres good quality fresh chicken stock2 confit duck legs (tinned or in vac - packs, from larger supermarkets or butchers) For the topping Handful breadcrumbs, toasted in a pan with a little oil until goldenHandful fresh parsley, finely chopped You'll also need Large (5 litre) casseroleLarge
piece of muslin (from cook shops or larger supermarkets) Cook's stringBaking paper Soak the beans for 24 hours in enough cold water to cover by about 15 cm (see make ahead).
FOR THE GUMBO FILLING: 1 tablespoon canola oil 1 tablespoon all purpose flour 1 half
of a 14.5 - oz can
of diced tomatoes with juice 1 bay leaf 1 tablespoon canola oil 1/2 onion, chopped into
small pieces 1/2 red bell pepper, chopped into
small pieces 1 stalk
celery, chopped into
small pieces 1 clove garlic, minced 1/4 teaspoon cayenne pepper salt and pepper to taste 2 tablespoons water or white wine 1 boneless skinless chicken thigh cut into
small pieces 1/2 cup smoked sausage like andouille 1/2 cup shelled and deveined shrimp, cut into
small pieces 1/2 cup frozen or fresh okra, cut into
small pieces 1 tablespoon Italian parsley, chopped
1 green apple 1 cucumber 1 lemon (peel first before feeding it through your juicer) Handful
of kale Handful
of spinach Handful
of flat leaf parsley 2 stalks
of celery 1/4 fennel bulb 1/3 head
of romaine lettuce
Small piece of ginger
2 cloves
of garlic, minced 3
small shallots, thinly sliced 4 cups
of mushrooms (I used cremini, baby bella, shiitake, oyster, enoki and beech), roughly chopped 4 stalks
of celery, thinly sliced 1 head
of broccoli, cut into bite - sized
pieces 1.5 cups
of peas 2 cups
of vegan chicken (I used beyond meat strips), roughly chopped 1.5 cups
of mushroom soup (I used Imagine Creamy Portobello Mushroom Soup) 4 tbsp
of nutritional yeast 1 tsp
of salt 1/4 cup
of breadcrumbs vegan mozz to top (optional)
2
celery stalks, chopped 1 onion, chopped 1 carrot, peeled and cut into 1 inch
pieces 2 medium potatoes, peeled and cut into
small pieces 2 tomatoes, diced 2 tablespoon
of all - purpose flour 2 tablespoon
of oil 2 bay leaves 3 cloves garlic, minced 6 cups
of water 1/2 teaspoon pepper salt
-LSB-...] cups homemade stock (I used chicken stock) 1 large onion, diced 1 large
celery root 3 large carrots, peeled and sliced
Small piece of -LSB-...]
3 chicken breasts, chopped into
small thumbnail - sized
pieces 1 cup pre-cooked frozen shrimp 2 cups uncooked long - grain white rice 4 cups chicken stock 1/4 cup butter 1/2 large onion, diced 1/2 medium green bell pepper, chopped 1/2 medium red bell pepper, chopped 2 medium jalapenos, diced 2 stalks
celery, chopped 2 cloves garlic, minced 1 (28 ounce) can whole peeled tomatoes 1 (6 ounce) can tomato paste 2 tsp Worcestershire sauce 3 tsp salt 3 tbsp black pepper 1 tbsp white pepper 2 tsp onion powder 2 tsp garlic powder 2 tsp dried oregano 1 tbsp dried thyme 2 tsp dried basil 3 tbsp crushed red chile pepper 5 tbsp smoked paprika 2 bay leaves 4 tbsp
of Intensity Academy Hot Cubed Hot Sauce
1 10 - pound red snapper 1 head
celery, chopped medium fine 4
small, strong white onions, coarsely chopped 1 lemon, sliced thin 1
piece fresh ginger root, size
of an egg, sliced thin 3 slices bacon 1/2 cup tomato juice 1 cup red wine salt and pepper
Small pieces of carrot, peeled cucumber, celery as well as small sections of broccoli and cauliflower all make great finger food for todd
Small pieces of carrot, peeled cucumber,
celery as well as
small sections of broccoli and cauliflower all make great finger food for todd
small sections
of broccoli and cauliflower all make great finger food for toddlers.
** Step 2: In a
small saucepan combine fresh or frozen peas,
small pieces of chopped carrot, and
small slices
of celery.
A delicious juice combination is 1 - 2 cucumbers, a few stalks
of celery, a lemon, a
small piece of ginger, a beetroot, 2 green apples and a big handful
of spinach.
1 yellow onion, chopped 2 carrots, chopped 1
celery stalk, chopped 1 bunch Swiss chard or kale, chopped 2 cups chopped canned tomatoes with juices 1 can
of cannellini beans, drained and rinsed 1 zucchini, chopped 1 cup
of spring peas 1 cup
of string beans, chopped 1/2 head
of cauliflower, florets chopped 1
small piece pecorino romano cheese rind Sea salt and freshly ground pepper, to taste Grated pecorino romano cheese for serving 1 pat
of organic butter Filtered water
It contains 90 %
of fruits health value) 1
small piece of fresh ginger root 4
celery stalks Total Cals: 184 Fat: 1g Sodium: 27 mg Carbs: 45g Protein: 4g Directions Juice...
Energize 1/4
small pineapple 1 stalk celery 1/2 a cucumber 1 tbsp of vital greens (spirulina, chlorella, barley greens) mixed in a little filtered water Small piece of lime (peeled) 1 x apple & handful of mint l
small pineapple 1 stalk
celery 1/2 a cucumber 1 tbsp
of vital greens (spirulina, chlorella, barley greens) mixed in a little filtered water
Small piece of lime (peeled) 1 x apple & handful of mint l
Small piece of lime (peeled) 1 x apple & handful
of mint leaves
What You'll Need: 1 cup water 1 cup ice 2 handfuls spinach 1 tablespoon chia seeds 1 orange slice 1
small piece of ginger (like 1/4 ″) 1/4 cup cucumber slices 1 handful blueberries 1 handful raspberries 2
celery stalks A few... View Article
2 big handfuls
of spinach 1/4 cup parsley 1 stalk
celery, cut into chunks 1
small cucumber, peeled 1 inch
piece of ginger, peeled juice
of 1 lemon 6 ice cubes plus enough water to blend
Encourage them to eat some raw vegetable every day, such as a
small carrot or
piece of celery.
carefresh ® complete food features 10 real fruits and vegetables like you'd find in a Farmer's Garden, such as
pieces of apple, zucchini,
celery, and cranberry to provide a nutritious and healthy meal your
small mammal is sure to enjoy.
carefresh ® complete food features 10 real fruits and vegetables like you'd find in a Farmer's Garden, such as
pieces of banana, sweet potato, zucchini, and
celery to provide a nutritious and healthy meal your
small mammal is sure to enjoy.