Not exact matches
In an upright blender, combine 1/3 of the amount of the
roasted sweet potatoes, 1/4 avocado, nutritional yeast, chipotle, a splash of tamari, lime
juice, 1/2 cup salsa, and 1/4 cup vegetable broth or water until smooth.
Buttery cream cheese frosting WITH
sweet roasted strawberry
juice??
OK, here are some favorites we've been cooking up at my place: - vegetable curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash, greens, etc)- quick kale (sauteed with coconut oil, chili flakes, garlic, [lemon grass], soy sauce, lemon
juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno / chili, soy sauce, etc)-
roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (chopped onion, garlic, lemon zest, chili flakes, tuna, olives — easily adaptable to what you already have in the house and like)-
roast chicken on friday -
roasted sweet potatoes - omlets - challa french toast
Foil Baked Fish with Black Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and pepper 4 Tbsp unsalted butter, softened 2 tsp minced chipotle chiles in adobo sauce or 1 tsp dry Chipotle chili powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange
juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I used half frozen
sweet corn and half frozen
roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position.
Meanwhile, cook the
sweet potato however you like (boil, steam,
roast, etc.) and make the coconut glaze by simmering the coconut milk, the zest and
juice of half of the lime and the maple syrup until reduced by half and it has thickened enough to coat the spoon — about 10 to 15 minutes.
1 cup raw sunflower seeds (I could only find
roasted, so I used them and it was delish) 1 cup raw almonds 1/8 cup lemon
juice 1 teaspoon kelp or dulse 1 teaspoon sea salt 1/4 of an onion, processed to yield 1/4 cup finely chopped approximately 2 - 3 stalks celery processed to yield 1/2 cup finely chopped small handful of parsley processed to yield 1/2 cup finely chopped optional: 2 teaspoons
sweet pickle relish or to taste
Category: Beverages, Holidays Tags: apple pie, beverage, booze, brussels sprouts, christmas, cranberry sauce, drink, fireball, holidays,
juice, plate, recipe,
roast, rocks, seitan,
sweet potatoes, thanksgiving, vanilla, vegan, veganyackattack, vegetarian, vodka, whiskey
He tosses
roasted beets and dehydrated beets with a beet
juice vinaigrette for a
sweet and tangy salad with a pleasant chewy texture.
I mixed leftover quinoa with
roasted sweet potatoes (hard to see),
roasted broccoli, and then added a generous squeeze of lemon
juice over the top.
Here's an easy
roasted sweet potato recipe flavored with ancho chile pepper, lime
juice and a touch of honey.
Savory black beans and garlic
roasted sweet potatoes are dressed in lime
juice and fresh cilantro and served with spicy raspberry chipotle sauce in these
sweet & savory vegan
sweet potato burrito bowls.
Ancho
Roasted Sweet Potatoes 2 pounds
sweet potatoes 2 tablespoons canola or safflower oil 2 teaspoons ancho chile powder 1/2 teaspoon coarse salt 1/8 teaspoon freshly ground black pepper 1 tablespoon honey 1 tablespoon fresh lime
juice
So when you slice and
roast them, much of the
juice seeps out, creating an amazing basting sauce that's slightly tangy, while you're left to eat the citrusy
sweet kumquat itself.
For this recipe I choose cherry tomatoes for the smooth spicy
roasted tomato salsa because they are full of
juice and have a natural
sweet taste.
In a food processor, combine chickpeas,
roasted sweet potatoes, sesame seeds or tahini, lemon
juice, the 1/4 cup olive oil, harissa, salt, coriander and cumin.
Savory black beans and garlic
roasted sweet potatoes are dressed in lime
juice and fresh cilantro and served with spicy raspberry chipotle sauce in these
sweet & savory vegan
sweet potato burrito bowls.I don't think I've ever met a person...
Did not use the sauce... the best part of this recipe is the
roasting of the potaotes... finished the
sweet potatoes with just some brown sugar, maple, butter orange
juice drizzled over potatoes...
1 large onion, chopped 1 tablespoon olive oil 1 large carrot, chopped 1/3 inch fresh ginger, grated 1/2 teaspoon salt 1/4 teaspoon cayenne pepper, or to taste 1 large
sweet potato, chopped 1-1/2 cups vegetable stock 1/3 cup peanut butter 1 cup tomato
juice 1/3 cup
roasted peanuts
Try this southwestern
sweet potato hash, which is
roasted on a sheet pan and flavored with Florida orange
juice and spices for a yummy
sweet and spicy flavor.
Add in
sweet potato chunks
roasted in lime
juice and paprika, cooked tri-color quinoa, cilantro, organic tomatoes, avocado, olive oil, and spices... and voila, a superfood spinach salad is born.
And when cherries are
roasted, their
juices condense into the most intensely flavorful,
sweet, cherry goodness that you can possibly imagine.
This dish speaks of both winter and spring, when the earthiness of
roasted carrots, parsnips and
sweet potatoes is combined with the bright notes of lime
juice, ginger, turmeric, cardamom and coconut milk.
My favorite salad to eat out of this far includes: 3 - 4 cups massaged kale, spinach and romaine in lemon
juice, with my
Sweet «n» Spicy Miso Dressing, cumin,
roasted broccoli,
roasted beets, diced celery and fennel, and 2
roasted purple flesh Japanese
sweet potatoes or 1 extra large Garnet yam.
3 tablespoons olive oil 5 tablespoons balsamic vinegar 1 lemon,
juiced and zested 2 tablespoons finely chopped fresh rosemary 3 cloves minced garlic 1/2 teaspoon smoked salt 1/4 teaspoon freshly ground black pepper 10 ounces of a dark
sweet beer (I use a
sweet homebrewed brown ale) 1 large lamb
roast
4 cups cooked black beans 4 cups
roasted sweet potato, diced into 1/4 inch cubes 2 1/2
roasted red peppers, diced 1/2 medium red onion, diced 1 tomato, diced 1 1/2 cloves garlic, crushed 1/2 bunch fresh cilantro 1 3/4 cups canned whole tomatoes, in their liquid 1/2 lemon,
juiced 1/4 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon ground all spice 1/2 teaspoon smoked paprika 1 teaspoon dried oregano 2 tablespoons olive oil 6 tablespoons red wine vinegar salt and pepper to taste
organic, unsweetened coconut milk (I used Native Harvest brand) * 2 tablespoons red curry paste (I used Thai Kitchen brand) * 1 large organic
sweet potato, chopped into bite - sized pieces * 1 - 2 cups turkey or chicken stock, preferably homemade * 1 tablespoon palm sugar or organic dark brown sugar * 2 tablespoons fish sauce (I used Thai Kitchen brand) * 1 cup
roast turkey, shredded or chopped into bite - sized pieces * 6 kaffir lime leaves (I used dried ones from Kalystyans in NYC) * 1 red or green chile pepper, minced * 1 bunch baby bok choy, chopped into bite - sized pieces * 1/2 -1 cup chopped fresh cilantro or Thai basil (or a combination of the two) * fresh lime
juice to taste for serving - optional * sriracha or your favorite hot chile sauce for serving (I used my homemade chile garlic sauce)- optional
for the tajine 1 large onion (230 g), chopped 2 big carrots (220 g), chopped 1
sweet potato (260 g), chopped 1/2 cup chopped pitted prunes (78 g) 1/2 cup chopped dried apricots (77 g) 2 cups vegetable stock (480 ml) 1 (15 oz) can diced
roasted tomatoes 1/2 lemon,
juiced chopped parsley and / or cilantro
WEEKDAY Breakfast: 3/4 cup fruit free muesli with 1/4 cup low fat Greek yoghurt, 4 strawberries and 125 ml skim milk Morning tea: Banana and regular skim latte Lunch: Beef salad with
roasted beetroot,
sweet potato, capsicum, beans, baby spinach and avocado, plus carrot, celery, apple, ginger and kale
juice Afternoon tea: Mixed nuts with a piece of fruit Dinner: Grilled salmon with 3/4 cup of dill risotto served with steamed broccoli, carrot and green bean, plus 1 large square of dark chocolate
While the
sweet potatoes are
roasting, whisk together the lime
juice, olive oil, and balsamic vinegar.
The
sweet potatoes are pan
roasted with cumin and smoked paprika to perfection and everything is tossed together with fresh cilantro, zesty lime
juice and a drizzle of olive oil.
Rainbow Quinoa Bowl by Erin Yeschin INGREDIENTS:
Roasted Sweet & Purple Potatoes: 1 large
sweet potato, peel and diced 6 small purple potatoes, peeled and diced 2 tsp extra virgin olive oil 1/2 tsp chili powder 1/4 tsp cumin 1/4 tsp kosher salt 1/4 tsp red pepper flakes Quinoa: 1 cup quinoa 2 cups veggie broth 1/2 tsp kosher salt, divided 1/2 tsp chili powder 1/2 tsp cumin 1/4 tsp garlic powder
Juice of half a lime 2 tablespoon cilantro, chopped Raw Additions: 1 cup black beans, rinsed and drainedRead more
piece of ginger, grated 2 c. drained mung beans (rinse & soak overnight before cooking) 1 1/2 c. organic rice 1 1/2 t. turmeric powder 2 t. sea salt 8 c. water
Juice of 4 - 6 limes sliced avocado
roasted vegetables (optional — broccoli, carrots, asparagus,
sweet potatoes, and cauliflower all work well) chopped parsley for finishing (optional)
● 4 chicken breasts, ideally USDA organic & pasture - raised ● 2 large
sweet potatoes, peeled & diced ● 5 tablespoons avocado oil ● 2 bell peppers, sliced ● 1 red onion, sliced ● 1 head cauliflower ● 1 cup frozen fire
roasted corn ●
Juice of one fresh lime ● 1 jalapeno, seeds removed & diced ● 1/2 cup chopped cilantro ● 2 avocados, sliced for topping ● No sugar added salsa, topping ● Dash of mustard seed powder ● Siete Foods grain - free tortilla chips
And for a reason: the red beet with its slightly
sweet and naturally earthy taste is super versatile (you can eat it raw, cooked,
roasted, fermented or
juiced) and almost always in season.
Then, toss
roasted sweet potatoes, honey, cumin, and
juice of 1/2 a lime into the pan with the garlic / bean / onion mix and cook until liquid is mostly evaporated, 2 - 3 minutes.
DIRECTIONS 1 Place the
roasted sweet potato, apple pieces, grapefruit
juice and lemon
juice in a food processor and process on high until the mixture is relatively smooth.