2 tablespoons sambal (I used one from Newcastle Markets, ingredients are chilli, lime and white wine, so if you don't have a jar handy substitute with 1 tablespoon of chilli sauce and one
tablespoon of lime juice)
Mix together 4 ripe tomatoes, seeded and finely chopped; 1 small red onion, finely chopped; 1 red chilli, seeded and chopped; 1/4 cup of fresh coriander leaves, chopped; 1
tablespoon of lime juice.
One
tablespoon of lime (the green one is more acidic than the yellow one) in one tablespoon of warm water in a large coffee mug.
I also add a tablespoon of apple cider vinegar,
a tablespoon of lime juice, and a tablespoon of lemon juice.
You could probably omit the egg and add
a tablespoon of lime juice to help it hold together.
Stir in 1
tablespoon of the lime juice, cilantro and 1/4 teaspoon of the salt.
If using Avocado instead of tuna requires 1 ripe avocado,
tablespoon of lime juice and 1 garlic clove minced SEE NOTES for more INFO.
Put the fish in a large bowl, add 1
tablespoon of the lime juice and the salt, and toss well.
I used a very spicey chili powder I have that includes chili flakes + cumin as the recipe calls for but even in the quantities specified, it had very little flavor, including
the tablespoon of lime zest that I couldn't taste on the fish.
So, the net result of my awkward Whole Foods antics was that I spent 50 cents for a half
tablespoon of lime juice.
1 cup of black rice 1 small butternut, acorn (or any type of squash), peeled, seeds removed, and diced (about 2 cups) extra virgin olive oil salt + pepper 2 large handfuls of spinach 1 small red onion, sliced grapeseed (or a neural high heat oil) salt 2 tablespoons of sesames seeds 1/4 cup of pumpkin seeds for the sesame ginger dressing: 1/2 inch piece of ginger, peeled 1 small shallot 1 garlic clove, peeled 1 teaspoon of honey 1
tablespoon of lime juice 2 tablespoons of toasted sesame oil 1 teaspoon of tamari (OR 1/2 teaspoon of salt) 3 - 4 tablespoons of grapeseed or sunflower oil
Add 1/4 cup of the tomatillo cooking liquid to the blender, as well as 2 cloves of garlic, a half cup of chopped onion, 1
tablespoon of lime juice, and about 1/2 cup of chopped cilantro.
If you are doing the 30 - minute version, I suggest adding
another tablespoon of lime juice so that the flavor gets to the chicken.
In a medium bowl, mash together avocado halves and one
tablespoon of lime juice with a fork.
Put all four halves of peeled avocado into a medium bowl and add
a tablespoon of lime juice.
Occasionally I also add a couple
tablespoons of lime juice to add a bit of tartness.
Bring 1 quart salted water to a boil and add 2
tablespoons of the lime juice.
Reserve 2
tablespoons of lime juice.
Process watermelon with 1
tablespoons of lime juice in the food processor.
I used key limes for this pie and needed 2 for 4
tablespoons of lime juice.
for the sunflower seed sauce: 1/4 cup of sunflower seed butter (feel free to sub any nut or seed butter you have on hand) 1 clove of garlic, minced 1 red chili, seeded and minced 2 tablespoons of tamari (or low sodium soy sauce) 1 tablespoon of toasted sesame oil 1 teaspoon of ginger, peeled and minced 2
tablespoons of lime juice (the juice of one lime) 3 - 4 tablespoons of water a pinch or two of red pepper flakes, if you want extra heat
Not exact matches
Meanwhile, mix together 1 clove
of finely mined garlic with 2
Tablespoons minced onion, 1/2 teaspoon
of salt, and 2/3
of the
lime juice.
My favourite way to do it is to chop 3 large tomatoes, one red pepper and half a jalapeño pepper into really small pieces and simmer them down to a sauce in a saucepan with a little olive oil, 3
tablespoons of tomato puree, salt, dried herbs and a squeeze
of lime.
10 small dried red chiles, such as piquins, stems removed 2 teaspoons ground cumin 2 teaspoons ground coriander 2 small onions 1 teaspoon black peppercorns 1/2 cup fresh cilantro 1/4 cup fresh basil or mint leaves 1 teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece
of galangal, peeled 1
tablespoon chopped garlic 1
tablespoon shrimp paste 1
tablespoon corn or peanut oil 1
tablespoon lime zest 1/4 cup water
Add half the peas to a food processor with 4
tablespoons of olive oil, juice
of 1
lime, some salt and pepper to taste and blend to a puree
Add the rum, Curaçao,
lime juice, 1 1/2
tablespoons of the sugar, and blend for 1 to 2 minutes.
Add the sour cream, two
of the poblano peppers, garlic, onion, juice from 1
lime, 2
tablespoons of the cilantro, cumin, salt, and ground black pepper to a food processor.
1 stalk lemongrass, finely sliced (use only the bottom 6»
of the stalk) 1 teaspoon
lime zest, preferably kaffir
lime 1 - 2 dried Thai bird chiles, seeds removed 1/2 teaspoon ground cinnamon 2 cardamom pods, husked 1-1/4 teaspoons turmeric 1
tablespoon coriander seeds 1-1/2 teaspoons cumin seeds 1
tablespoon fresh galangal or ginger root, minced (see Chef's Note) 1
tablespoon coconut milk (optional)
For the Avocado -
Lime Sauce 2 - 3 large garlic cloves 2 large avocado, pitted Juice
of 1 fresh
lime, more to create the desired consistency 2 — 4
tablespoons water 1/4 teaspoon fine sea salt, or to taste
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice
of 2 plump
limes * two 15 - ounce cans (or one 28 - ounce can)
of organic black beans, drained and rinsed (or soak and then cook an equivalent amount
of dried beans) * 2
tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6
tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
* 1-1/2 ounces rum * 1/2 banana (or one small apple Banana) * 1/4 cup cream
of coconut * 1
Tablespoon lime juice * 2 cups ice * 4 strawberries, pureed
3 cups soaked cashews (soaked for 3 hours in water) don't soak any longer 1 1/2 cups almond milk I cup fresh
lime juice 2 teaspoon packed
lime zest 3/4 cup agave or maple syrup 1 teaspoon vanilla A pinch or two
of salt 3
tablespoons lecithin 3/4 cup coconut oil or coconut butter
I added a
tablespoon of orange juice to the marinade as I was low on
lime juice and used a grill pan to cook the shrimp in my apartment.
2 ripe avocados juice
of 1
lime 3
tablespoons of avocado oil or EVOO 2
tablespoons finely chopped red onion or shallots 1/2 teaspoon sea salt freshly ground pepper to taste
In a small bowl, whisk together the oil, 1
tablespoon chipotle, half
of the
lime zest, half
of the
lime juice, 1 teaspoon salt, 1/2 teaspoon black pepper, oregano, onion powder, cumin, garlic powder, and cayenne.
1 1/2 pounds carrots, peeled and sliced 2
tablespoons coconut oil 1
tablespoon tahin 1 large red onion, thinly sliced 2 cloves
of garlic, minced 2
tablespoons grated fresh ginger 3 cups reduced - sodium vegetable broth 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon cinnamon salt and pepper, to taste 2 teaspoons fresh
lime juice crushed red pepper, to taste chopped fresh cilantro
While the vegetables are doing their thing, mix your coconut yogurt, 2
tablespoons of mint,
lime juice, olive oil and 1 pressed garlic clove in a small bowl.
Add fish sauce and
lime juice to taste (I found 2
tablespoons of each worked perfectly for us).
1 cup
of soaked cashews (take one cup
of raw cashews and cover with water and refrigerate overnight), drained and rinsed 2
tablespoons of Sriracha sauce 2
tablespoons of Chipotle Hot Sauce 1 cup
of water 1/4 cup
of nutritional yeast 1/2
of a
lime squeezed for juice 1 teaspoon chili powder 1 - 2 teaspoons
of smoked paprika (depending on your taste) 1/2 -1 teaspoon
of salt
2 cups all purpose flour 1 1/2 cups white sugar 2 teaspoons baking powder 1/2 teaspoon salt zest and juice
of 1
lime 10
tablespoons butter, softened and cubed up 1 - ish cup
of buttermilk 2 eggs 2 cups diced rhubarb, about 1/2 a pound
piece
of galangal, cut into thin slices (about 1/4 inch) * 4 kaffir
lime leaves, torn ** 1 stem lemongrass, sliced lengthwise and cut into 3 - 4 pieces 1 or more chili peppers (
of your choice, although bird's eye is most commonly used), seeded and sliced 2
tablespoons fish sauce (or to taste) 2 - 3
tablespoons lime juice (or to taste) 5 medium button mushrooms, sliced (straw mushrooms are more authentic, but definitely not essential) 1 chicken breast (approx.
3 - 4 cups water 1/2 teaspoon minced ginger (or 1 inch cube
of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3
lime leaves 1 small clusters oyster mushroom (or a small handful
of other mushrooms
of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1
tablespoon miso paste 1
tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge
of lemon for garnish
Combine 1/2 a shot
of fresh - squeezed
lime juice, 1
tablespoon simple syrup, and 2/3 shot bitters.
toast 2 avocados 1/4 teaspoon salt 1/4 teaspoon pepper 1/2
lime, sliced into wedges 4 slices whole grain, thick - sliced seedy bread, toasted 1/3 cup crumbled queso fresco cheese 2
tablespoons finely chopped fresh cilantro pinch
of smoked paprika
My sister's mother - in - law swears by this recipe: 1 apple (green or red) peeled, 2
tablespoons of chopped fresh celery, 1/2 teaspoon
of chopped fresh ginger, 1
tablespoon of olive oil, 1
tablespoon of fresh
lime juice.
Ingredients: 1
tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2
tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash
of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2
tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1
lime, cut crosswise into 1 / 4 - inch wheels for garnish
In the bottom
of a glass, muddle 12 fresh mint leaves, the juice
of 1/2
lime, and 1
tablespoon simple syrup.
1/2 cup peanut butter 1/4 cup rice vinegar 1
tablespoon maple syrup 2 teaspoons soy sauce 2 teaspoons fish sauce 1
tablespoon minced fresh ginger 1 clove garlic, minced or pressed zest
of 1
lime juice
of 1
lime 1
tablespoon sesame oil 1
tablespoon brown sugar or palm sugar 1/4 cup cilantro
1 1/2 -2
tablespoons Satsuma Mandarin balsamic vinegar (or balsamic vinegar with a drop or two
of lemon or
lime juice)
Combine 1 shot simple syrup, 1 shot white rum, 2
tablespoons fresh - squeezed
lime juice, a small handful
of frozen strawberries, and 1/2 cup
of ice.