Take two teaspoons of ginger juice and one
teaspoon of lime in a small bowl.
While chicken is heating, make guacamole by mashing the flesh of two avocados with 1 cup of salsa and
a teaspoon of lime juice.
Make the fish sandwich: In a separate small bowl, stir together the mayonnaise, marmalade and 1/2
teaspoon of the lime juice, and set aside.
I made one with one
teaspoon of lime zest and one with lemon, soooo good!!
For the Southwest Dipping Sauce: Combine in a small bowl 1/2 cup mayonnaise, 1
teaspoon of lime juice, 2 teaspoons honey, 1 teaspoon white vinegar, 1/4 teaspoon cayenne pepper, 1/2 teaspoon paprika, 1/4 teaspoon cumin, 1/4 teaspoon garlic salt, 1/4 teaspoon dry oregano.
Massage 1 - 2
teaspoons of lime zest into 1 teaspoon sugar.
If you can't find it at your store, substitute 4 teaspoons of soy sauce and 2
teaspoons of lime juice for the 2 tablespoons of fish sauce (when buying a rotisserie chicken, check the labels and avoid added sugars, oils, etc.).
2 tablespoons of ketchup combine with 1 tablespoon of mayo, 2
teaspoons of lime juice and hot sauce to spice up.
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.
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
1/3 cup sliced lemongrass, including the bulb 4 cloves garlic 1
teaspoon dried ground galangal 1
teaspoon ground turmeric 1 jalapeño chile, stem and seeds removed 3 shallots 3 1/2 cups coconut milk, recipe here 3
lime or lemon leaves Pinch
of salt or shrimp paste
Grab a
lime and grate off about 2
teaspoons of the zest.
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
1
teaspoon olive oil 1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2
teaspoons fresh minced ginger 2 bay leaves 1 star anise 2
teaspoons mild curry powder Pinch cinnamon About 3 stems
of fresh thyme 1/2
teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1
teaspoon light agave nectar Juice from about 1/2 a
lime
Add in the flesh from the 2 avocados, 1/2 red onion (chopped), 2 serrano chiles (chopped), 2 garlic cloves, 1/4 cup chopped cilantro, the juice from 1
lime, and 1
teaspoon of salt.
To give a little more flavor, I would suggest adding fresh juice
of one
lime, a
teaspoon of grated fresh ginger and garnish with chopped cilantro.
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
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.
4 slightly heaped cups (about 20 ounces) fresh, ripe strawberries, hulled and quartered 2/3 to 3/4 cup granulated sugar (we used the latter but use less if you're sensitive to sugar) 1/2 cup water Juice
of 2
limes 1/4 to 1/2
teaspoon freshly ground black pepper (use less for a barely detectable bite, more if you'd like it more present) Pinch
of sea salt
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
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
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
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
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
2 sticks butter room temperature 1/2 cup melted piloncillo syrup * 1 stick
of Mexican Cinnamon The zest
of 1 large
lime The juice
of 1/2
lime about 2
teaspoons 1
teaspoon vanilla extract 1 cup unbleached All purpose flour 1 cup unbleached whole wheat flour 1/2
teaspoon kosher salt 1 cup puffed amaranth
SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh
lime juice, plus extra 1 1/2
teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove
of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles
of choice 4 cups small broccoli florets, from roughly 1 bunch
of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful
of Thai basil leaves, sliced (or regular basil, no big deal!)
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
Puree the almond butter, garlic,
lime juice, tamari, honey, sesame oil, 1
teaspoon salt, and 1/4 cup water in the bowl
of a small food processor.
FOR THE
LIME CURD 2 large eggs 1/2 cup sugar 3 tablespoons fresh lime juice (juice of about 2 limes) 1/4 cup (1/2 stick) unsalted butter 1 1/2 teaspoons grated lime
LIME CURD 2 large eggs 1/2 cup sugar 3 tablespoons fresh
lime juice (juice of about 2 limes) 1/4 cup (1/2 stick) unsalted butter 1 1/2 teaspoons grated lime
lime juice (juice
of about 2
limes) 1/4 cup (1/2 stick) unsalted butter 1 1/2
teaspoons grated
lime lime peel
Add a tablespoon
of finely chopped fresh cilantro, a quarter cup
of freshly squeezed
lime juice, half a
teaspoon of balsamic vinegar, and a quarter
of a
teaspoon of cinnamon.
1 large onion, diced 2 - 4 cloves garlic, diced 2 tablespoons chipotle in adobo sauce, blended 1 green bell pepper, diced 1 - 3 jalapenos, diced 1 tablespoon cumin 1
teaspoon oregano 1 bay leaf salt & pepper, to taste 4 15 - oz canned black beans, rinsed and drained 4 cups
of chicken stock 1 15 - oz canned tomatoes, diced 1 cup corn 1/2 cup cilantro, chopped 1 - 2
limes, juiced
Taking a small spoon, place a generous
teaspoon of kiwi -
lime marmalade (or whatever jam you are using) in the center
of each muffin cup on top
of the batter.
Lime Vinaigrette 1/4 cup vegetable oil
of choice 1 tablespoon fresh
lime juice 1 tablespoon rice wine vinegar ⅛ - 1/4
teaspoon red pepper flakes, or to desired heat - Salt and pepper, to taste 1 1/2 pounds green papayas, peeled, seeded and grated 1 carrot, peeled and grated 1 ripe tomato, cut into wedges 1/4 cup mung bean sprouts 4 bib or butter lettuce leaves, washed
4 large eggs 2 cups granulated sugar 1 cup milk or milk
of choice 1 cup canola oil 1/2 cup mango juice 1 tablespoon
lime zest (about 2
limes) 1
teaspoon lime extract 1
teaspoon pure vanilla extract 2 1/2 cups Mary's All - Purpose Flour Blend or all - purpose blend
of choice 1 tablespoon baking powder 2
teaspoons xanthan gum 1
teaspoon salt
2 scoops DailyBurn Fuel - 6 in vanilla 1 cup unsweetened almond milk 1 frozen banana 1 tablespoon key
lime juice Zest
of one key
lime 1/2
teaspoon maple syrup 1 cup ice cubes 1 tablespoon nonfat plain Greek yogurt 1 tablespoon crushed graham crackers
Marinade: 1/4 cup chopped shallot 1 clove garlic 1
teaspoon agave syrup A few dashes fresh black pepper 1 tablespoon soy sauce 1 tablespoon peanut oil (or canola oil) 2 tablespoons sliced lemon grass Juice
of one
lime
roasted chili mango dressing 1 mango, seeded, peeled and cubed 1/4
teaspoon chili powder 1
teaspoon olive oil 1/2 cup olive oil the juice
of 2
limes 1 tablespoon white vinegar a pinch
of salt and pepper
Add half the syrup, 2 tablespoons coconut milk, 1 tablespoon
lime juice, 1/2
teaspoon lime zest and a pinch
of salt.
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 1/2 pounds fresh tomatillos, * husked and rinsed 1 - 2 fresh jalapeño peppers, stems removed 1/2 medium white onion, peeled 2 cloves garlic, not peeled olive oil, for drizzling 1/3 -1 / 2 cup fresh cilantro, washed juice
of 1
lime 1/2 -3 / 4
teaspoon Kosher or sea salt
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2
teaspoons garam masala 1 1/2
teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1
teaspoon kosher salt, more to taste 1/2
teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest
of 1
lime Juice
of 1/2
lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
1/2
teaspoon turmeric 3/4
teaspoon cinnamon 1/2
teaspoon ginger 1/2
teaspoon garlic powder 1
teaspoon cumin 1
teaspoon paprika pinch
of salt 1 1/2 tablespoons olive oil 4 gluten free tortillas 2 sweet potato, peeled and cut into small cubes 1 can chickpeas 1 cup spinach, washed and roughly chopped 1/4 cup fat free Greek Yogurt 1
lime 1/2 cup diced tomatoes 1/4 cup chopped cilantro
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
Avocado Cilantro Yogurt - 1 ripe avocado - 5.3 oz (150g) container
of plain greek yogurt -1 / 4 cup coconut milk - juice
of 1/2 a
lime - 1 small bunch fresh cilantro - olive oil for blending - 1
teaspoon of salt - more to taste
2/3 cup half - and - half + more for brushing, very cold 2 tablespoons honey zest
of 1
lime 2 tablespoons granulated sugar 2 cups all - purpose flour 2
teaspoons baking powder 1/2
teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, very cold, cut into pieces 6 ounces fresh blackberries