8 ounces udon or rice noodles 2 tablespoons vegetable or coconut oil 6 cloves garlic, minced 1 tablespoon minced ginger 2 tablespoons red curry paste 1 teaspoon turmeric 1 (1 - pound) package Nasoya extra-firm tofu, drained and cubed 2 teaspoons sea salt 2 (13.5 - ounce) cans coconut milk 1 tablespoon brown sugar 1
tablespoon lime juice Toppings: Chopped fresh basil or cilantro, toasted cashews, lime wedge
Not exact matches
5 In a tray put some greaseproof paper, pour the potatoes, carrots and cauliflower, then add three
tablespoons of olive oil on
top, the
juice of the
lime, add the herbs de Provence and some rosemary, let roasting for 15 minutes or so, until the veggies are golden.
Ingredients 1 poblano chile 1 small onion, peeled and halved 1 large, ripe California Avocado, peeled, pitted and quartered 2 cups vegetable stock (or chicken stock or water) 3
tablespoons chopped cilantro 1 teaspoon ground coriander Zest of 1
lime Juice of 1
lime, plus more to taste Kosher salt 1/2 cup Mexican crema (or sour cream)
Toppings: cilantro leaves, salted and roasted pepitas (shelled pumpkin seeds) Instructions
for the filling and
topping: 400 grams (14 ounces) sweetened condensed milk 135 grams (1/2 cup plus 2
tablespoons)
lime juice (I used 2
limes and 1 lemon) 5 egg yolks
1
tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1
tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups vegetable broth as needed 1 sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest of 1/2
lime 1
tablespoon lime juice Plain Greek yogurt and sliced almonds for
topping, if desired
To make the cilantro and onion
topping... I mixed up 2
tablespoons of onion, 1
tablespoon cilantro, and a
tablespoon of fresh
lime juice.
Mash up a couple avocados with some salt, pepper,
lime juice and a few
tablespoons of homemade salsa (recipe below), then
top each sweet potato round with a dollop of guacamole and add a cilantro leaf for both flavor and presentation (total win!).
Mango Cream Filling 2 1/2 cups chopped ripe mango; plus 1 1/2 cups sliced ripe mango for
topping 3
tablespoons granulated sugar 2
tablespoons fresh
lime juice 1 teaspoon unflavored gelatin (from 1 envelope) 1/3 cup well - chilled heavy cream
Pin It Author: Adriana Harlan — LivingHealthyWithChocolate.com Serves: 6 people (about 1 1/2 cups) Ingredients: 2 cups fresh raspberries, plus more for
topping 1 1/4 cups macadamia nuts 1 cup plus 2
tablespoons water, divided 1 teaspoon
lime juice 3
tablespoons maple... Continue Reading →
for the
topping: 1 cup of gluten - free flour 1/2 cup of quick cooking polenta 1/3 cup of sugar (coconut palm sugar or white sugar) 1/2 teaspoon of baking powder a pinch of sea salt 1 egg 1/2 cup of extra virgin olive oil for the filling: 2 pints of blueberries 5 - 6 peaches, pitted and thinly sliced 1/3 cup of sugar (coconut palm or white sugar) 2
tablespoons of gluten - free flour the
juice of 1/2 a
lime a pinch of sea salt
for the matcha
lime mousse 3/4 cup (135g) white chocolate chips (I use these vegan ones) or chopped white chocolate 2 teaspoons vegan gelatin or 1 ounce (30g) dried Irish moss 1/2 cup (75g) raw cashews — soaked for 4 hours 3/4 cup unsweetened almond milk, preferably homemade zest of 2
limes or lemons 1/2 cup freshly squeezed
lime or lemon
juice 1 1/2
tablespoons honey or maple syrup 1 teaspoon coconut oil 2
tablespoons matcha powder, plus more for dusting on
top 2 strawberries — thinly sliced, optional
2 - 3
tablespoons stable cooking fat (coconut, ghee, chicken schmaltz) 2 red bell peppers, diced 1 small onion, diced 1 clove garlic, minced 1 large potato, diced 1 celery spear, chopped 1 carrot, diced 1 inch fresh ginger, peeled / minced 2 cups chicken stock, plus water if desired 1/2 bunch fresh cilantro, stems removed and chopped fine 1/2 teaspoon each of fennel seed and cumin 1/4 teaspoon each of turmeric and cayenne
juice of 1/2 fresh
lime salt / pepper to taste plain yogurt for
topping
For added calories, you can add shrimp, chicken, beef or fish after making soup.Chill for 1 - 6 hours, and before serving, stir in 2
tablespoons lime or lemon
juice and add
toppings.
for the
topping: 1 cup of gluten - free flour 1/2 cup of quick cooking polenta 1/3 cup of sugar (coconut palm sugar or white sugar) 1/2 teaspoon of baking powder a pinch of sea salt 1 egg 1/2 cup of extra virgin olive oil for the filling: 2 pints of blueberries 5 - 6 peaches, pitted and thinly sliced 1/3 cup of sugar (coconut palm or white sugar) 2
tablespoons of gluten - free flour the
juice of 1/2 a
lime a pinch of sea salt
Top with
juice from one
lime wedge, 1 - 2
Tablespoons chopped cilantro, chopped avocado and tortilla strips.
● 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