Lime yogurt cake from here 220g unsalted butter, melted and cooled 330g caster sugar 2 eggs 250g Greek style yogurt 1/4 cup (60 ml) lime juice 1 1/2 tablespoons lime zest 2 cups (280g) all purpose flour 2 teaspoons baking powder Icing: 1 1/2 cups (210g) confectioners» sugar, sifted 1 1/2 tablespoons lime juice 1 1/2
tablespoons water lime zest, to decorate Preheat the oven to 160ºC / 320ºF.
Not exact matches
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
1/4 cup whole Jamaican pimento berries (or 1/8 cup ground allspice) 3 Scotch bonnet chiles (or habaneros), seeds and stems removed, chopped 10 scallions (green onions), chopped 1/2 cup chopped onion 4 cloves garlic, chopped 4 bay leaves, crushed 1 3 - inch piece ginger, peeled and chopped 1/3 cup fresh thyme 1 teaspoon freshly ground nutmeg 1 teaspoon freshly ground cinnamon 1 teaspoon salt (or more, to taste) 1
tablespoon freshly ground black pepper 1/4 cup vegetable oil 1/4 cup
lime juice
Water
Pumpkinseed Cheese 1 cup pumpkin seeds — soaked overnight 1/4 cup purified
water 1/8 cup lemon or
lime juice 1
tablespoon nutritional yeast 1/4 teaspoon sea salt
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
1/2 lemon 1/2
lime 2 1/2 cups
water 3
tablespoons palm sugar 7 fresh or frozen kaffir
lime leaves, cut into thirds 1/8 teaspoon dried hot red pepper flakes 1 lemongrass stalk (lower 6 inches only), cut into 1 - inch pieces and smashed 6 (1 / 4 - inch - thick) slices fresh ginger 5 whole allspice 4 whole black peppercorns 1 whole clove 7 chamomile tea bags 20 fresh mint leaves
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
12 small or 8 medium tomatillos, husked, rinsed and quartered 1 large garlic clove, peeled and quartered 1/2 jalapeno (you can remove the seeds or not) 1/3 cup cilantro, roughly chopped 2
Tablespoons chopped onion 1/2 teaspoon Kosher salt 1
lime, juiced 1
Tablespoon water, or more if needed
Add cilantro,
lime juice, brown sugar, and 2
tablespoons water and blend until smooth.
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
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
Dressing for slaw: 2 cloves garlic 1/2 an avocado 2
tablespoons tahini 2
tablespoons red wine vinegar (or
lime) 1/2 teaspoon salt 1/2 cup
water (plus more to thin)
Puree 1/4 a honeydew melon and 1 kiwi (peeled), the juice from 1
lime, simple syrup (mix 1 shot honey with 2
tablespoons warm
water), and 1/2 cup sake.
1 1/2 cups sliced okra rounds 1 jalapeno, minced 1/2 cup diced red pepper 1 clove garlic, minced 1 cup yellow cornmeal 1 teaspoon baking powder 1/2 teaspoon salt 1 egg 1/2 cup
water Salt and pepper 1/4 cup oil for frying (coconut, canola, etc.) 1/2 cup Cabot Plain Greek Yogurt Juice of 1
lime 2
tablespoons chopped cilantro
In food processor or blender, process
lime juice, coconut milk, peanut butter, mint, basil, hot sauce, soy sauce, and 1
tablespoon water until smooth; set sauce aside.
I added a
tablespoon of cumin, two bay leaves, and a bottle of beer to the
lime juice and orange juice, then covered with
water.
To the skillet add the juice of a
lime, 1
tablespoon of red pepper flakes, 2
tablespoons each of fish sauce, honey and
water, 3
tablespoons of soy sauce, and a
tablespoon of fresh grated ginger.
2
tablespoons canola oil 2 cups mushrooms (shiitake or cremini work well) 4 scallions, greens separated from whites and sliced 3 garlic cloves, minced 1 1 - inch piece ginger, peeled Kosher salt, to taste 5 cups reduced sodium chicken broth 2 cups
water 4 oz soba noodles 2 cups shredded chicken 12 oz baby bok choy, ends trimmed juice of 1 small
lime 1
tablespoons low sodium soy sauce
Broth: 2
tablespoons whole coriander seeds 1
tablespoon peanut oil (or canola oil) 2 inch nub ginger, thinly sliced (no need to peel) 6 cloves garlic, smashed 1 large white onion, roughly chopped 3
tablespoons sliced lemongrass 1 teaspoon salt 4 cups vegetable broth (or equivalent bullion) 6 cups
water Juice of one
lime
1 cup
water 1 cup frozen green grapes 1/2 fresh
lime, peeled 1
Tablespoon raw honey (or 8 - drops stevia) 1/2 scoop Plant Protein Powder 1 — 1 1/2 teaspoons dehydrated Blendfresh 12 Fruits & Veggies (orange or green) 1
Tablespoon extra virgin olive oil 2 handfuls ice cubes
6 cups chopped watermelon (1 - inch cubes) 1/2 cup
water or coconut
water 1/4 cup freshly squeezed
lime juice 1/2 teaspoon seeded and diced jalapeño pepper 1/2 teaspoon chili powder or Mexican spice Mix (page xx) 1/4 teaspoon chipotle chile powder Pinch of sea salt 3/4 cup seeded and diced cucumber 3/4 cup peeled and diced jicama 1
tablespoon plus 1 teaspoon finely chopped fresh cilantro
Bring 1 quart salted
water to a boil and add 2
tablespoons of the
lime juice.
Place two partly peeled and roughly chopped cucumbers in a blender / Add 1 teaspoon lemon pepper or salt, 1/2 cup
water, 1
tablespoon lime or lemon juice / Blend until ingredients are thoroughly liquefied, pour over ice into a chilled glass and that's sipping cucumbers.
Ingredients - 1 bottle (750 ml) dry rose wine - 1/2 cup of white rum - 2
tablespoons sugar (more to taste depending on how sweet you like yours - 1 1/2 cups sliced strawberries - 1 sliced
lime - 1 1/2 cups seltzer or soda
water (you may not need this depending on how fizzy you like it
To make the marinade, in a small bowl, add the tequila,
water, 3
tablespoons lime juice, garlic and salt.
1/2 cup olive oil (or other oil) 1/4 cup white wine vinegar juice of two
limes (lemons also work) 2
tablespoons water 1
tablespoon honey 1/2 teaspoon salt (be easy on salt, as cooked quinoa is already salted)
Ingredients: 2 medium - sized cucumbers, partly peeled and roughly chopped / 1/2 ripe avocado / 1 teaspoon fresh dill / 1/2 teaspoon salt or lemon pepper / 1
tablespoon lime or lemon juice / 1 cup plain Greek yogurt / 1/2 C
water or several ice cubes.
1 + 1/4 cup red lentils, preferably soaked for 30 mins or overnight 2
tablespoons coconut oil 1 + 1/2
tablespoons freshly grated ginger 3 cloves garlic, grated 1 large red onion, diced 3 medium sweet potatoes, about 5 cups peeled and chopped 1 + 1/2 teaspoons curry powder 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon sea salt 1 400 ml can coconut milk (1 + 1/2 cups) 3 — 5 cups
water (or vegetable stock) 1/3 cup shredded unsweetened coconut 1/4 sesame seeds Fresh cilantro +
lime for serving
1 pound fresh grouper fillet Juice of 2 fresh
limes or lemons 4 slices bacon, diced 2 small potatoes, peeled and diced 1 stalk of celery, diced 1 onion, diced 2 fresh cayenne chiles, stems and seeds removed, diced (or substitute serranos or 1/2 habanero) 2
tablespoons pimientos, diced 1 quart
water Salt to taste 1 egg, beaten 4 6 - inch circles of puff pastry
1
tablespoon peanut oil 1 medium onion, chopped 1
tablespoon minced onion 4 cups tomato sauce 2
tablespoons finely chopped chipotle chile 1
tablespoon salt 2 cups corn kernels cut from cobs 3 cups baked, soft acorn squash (about 2 medium squashes) 1/2 cup terriyaki sauce 3 cups
water 3 cups chicken stock 1 teaspoon ground cinnamon 1/2 teaspoon bay leaf 1/2 teaspoon vanilla 1 cup freshly squeezed orange juice 1
tablespoon sugar 1
tablespoon raw honey 1 1/2
tablespoons freshly squeezed
lime juice Garlic croutons for garnish
Lemon Plum Salad Poppy seed dressing 3
tablespoons raw sesame tahini 1
tablespoon raw honey 1
tablespoon poppy seeds, or more to taste Juice of 1/2
lime 1 ripe lemon plum — pitted 4
tablespoons fresh coconut
water or purified
water sea salt to taste 1
tablespoon macadamia nut oil (optional)
Coconut - Cilantro Cream Cheese 1 cup meat of fresh young Thai coconut 1/2 cup
water of fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot
water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1
tablespoon lemon juice 1
tablespoon nutritional yeast 1 teaspoon salt 3
tablespoons water zest of 1
lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice — chopped
ingredients BANANA - RUM BEIGNET 2 cups all - purpose flour (plus 2
tablespoons, sifted) 2 eggs (separated) 1/2 cup
water (room temperature) pinch salt 1/2 cup granulated sugar 1/2
tablespoon ground cinnamon pinch nutmeg (freshly grated) 1
lime (zested) 2
tablespoons unsalted butter (melted) 1
tablespoon vanilla 2 ripe bananas (peeled, mashed) 1/3 cup dark rum vegetable or canola oil (for frying) confectioners» sugar (for dusting)
1 teaspoon thin slices peeled galangal 1 clove garlic, peeled 1 1/2
tablespoons finely julienned kaffir
lime leaves 1/4 teaspoon turmeric powder 1/4 cup minced lemongrass 5 dried piquin chiles, seeded and soaked 10 minutes in lukewarm
water, chopped fine 2
tablespoons fish sauce (Nam Pla) 1 egg, well beaten 2
tablespoons granulated sugar 2 cups coconut milk (not coconut cream) 1 1/2 pounds snapper (or catfish or trout) fillets, sliced into strips 1 / 2 - inch thick 8 banana leaves, cut 14 inches by 10 inches 1/2 pound fresh spinach, stems removed
1/2 cup
water 1 small ball tamarind pulp (or 1 teaspoon
lime juice) 1/2 cup warm
water 1 cup shredded coconut 1 1 - inch piece ginger, grated 2 green chiles, such as serranos, stems removed and halved 2 cloves garlic 1/4 cup minced cilantro 3 large green mangoes 1/2 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 2
tablespoons olive or vegetable oil 1/4 teaspoon mustard seeds 1/2 teaspoon asafoetida 1/2 teaspoon greengram dal 1/2 teaspoon red chile powder 1/2 teaspoon turmeric powder 1/4 cup curry leaves (optional) 1/4 cup cilantro leaves Salt to taste
ingredients SWEET AND SPICY SHRIMP LETTUCE WRAPS 1/3 cup orange marmalade 1 serrano (seeded, small dice) 1/3 cup hot
water 1
tablespoon olive oil 1 pound medium shrimp (peeled, deveined, tails removed) 1 cup basmati rice (uncooked) 1
tablespoon ginger (peeled, grated) 1
lime (zested) 1 head bibb lettuce (leaves separated) 1/2 bunch scallions (thinly sliced, to garnish) Kosher salt and freshly ground pepper (to taste)
Ingredients 8 rolls Peanut sauce 140g (1/2 cup) peanut butter, crunchy Juice from one
lime 2 teaspoon soy sauce 3
tablespoon water 1 teaspoon fish sauce Salt, pepper and hot sauce to taste Salad rolls 8 pieces rice paper 16 shrimp 1 bundle vermicelli A mix of red,...
Pineapple coconut cakes with pineapple syrup from Australian Gourmet Traveller Cakes: 65g unsalted butter, softened 75g caster sugar 1 egg 90 ml buttermilk 3/4 cup + 1/2
tablespoon (110g) self - rising flour 1/3 cup (30g) unsweetened desiccated coconut 1/4 cup (25g) sweetened shredded coconut 40g pineapple, finely diced Pineapple syrup: * 350g pineapple, coarsely chopped 130g caster sugar 3 small
limes, juice only 50 ml white rum For pineapple syrup, combine pineapple, sugar,
lime juice and 1/2 cup (120 ml)
water in a saucepan and stir over medium - high heat until sugar dissolves.
4
tablespoons of chia (black or white) 3/4 cup of juice (I used coconut pom) 1/2 cup of still or sparkling
water 1 lemon or
lime, juiced (I used a Meyer Lemon)
* 2 cups peeled and chopped carrots, about 6 medium carrots * 2 cups cold
water * 1 teaspoon grated ginger * 2
Tablespoons lime juice * sugar to taste * crushed ice for serving
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5
tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu,
water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4
tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1
lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
1 3/4 cups chick peas (garbanzo beans), cooked from dried beans or from a can (look for no - salt added) 3 - 6
Tablespoons tahini (to taste) 1 red bell pepper, seeded (raw or roasted) juice of one
lime or lemon
water (if necessary for a smoother consistency) salt to taste (optional)
For the Tacos: 2 teaspoons chili powder 1 teaspoon ground cumin 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1 teaspoon sea salt 1
tablespoon fresh
lime juice 1
tablespoon olive oil 1
tablespoon water 1 (15 oz.)
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
In a blender, combine the cilantro leaves, scallions, garlic, 2
tablespoons oil,
lime juice,
water, and cumin and blend well.
In a small bowl, whisk together remaining 1 grated garlic clove, fish sauce,
lime, honey, chile pepper, peanuts, and 1
tablespoon water.
While the peppers bake, in a small bowl, combine the Mexican crema, the juice of 2
lime wedges, half the cilantro and 1
tablespoon of
water.
Ingredients 4 lean all natural center cut loin chops with bone about 3/4 inches thick 1 1/4 cups Baron's International Kitchen Caribbean Marinade (hot or mild jerk sauce) 3/4 cups uncooked white rice 1/4 cup sliced scallions (keep white and green parts separate) 1
tablespoon water 1 cup chicken broth 1 29 oz can fruit cocktail or chunky mixed fruit in syrup 2 teaspoons
lime juice Preparation Place marinade into large ziploc bag with pork chops and marinate for 1/2 hour (discard marinade...
2 cans chickpeas, well drained 1/4 cup Jamaican jerk sauce 1
tablespoon ground flax seed whisked with 1
tablespoon water and 1
tablespoon fresh
lime juice 2 medium cooked beets, grated on the large holes of a box grater and squeezed dry (about 1/2 cup) 1/2 medium yellow onion, finely chopped (about 1/2 cup) 1 medium carrot, grated on the large holes of a box grater (about 1/2 cup) 1 fresh jalapeño pepper, finely minced 1/3 c. medium - coarse bulgur, cooked according to directions and well drained 1/2 c. whole wheat panko bread crumbs 1/4 cup tamari almonds, well chopped (I pulsed in food processor) 2
tablespoons chopped fresh cilantro 1/4 teaspoon salt or more to taste Generous amount of freshly ground black pepper Whole wheat buns, red onions and romaine lettuce, for serving