Summer Dream 8 ounce coconut or almond milk 1 scoop Berry Warrior Blend 1/2 cup diced cantaloupe 1/2 cup diced watermelon 1 to 2
teaspoons lime juice Few mint leaves Handful ice Tropical Paradise 8 -LSB-...]
8 ounce coconut or almond milk 1 scoop Berry Warrior Blend 1/2 cup diced cantaloupe 1/2 cup diced watermelon 1 to 2
teaspoons lime juice Few mint leaves Handful ice
One 26 oz container Pomi chopped tomatoes 1/4 cup finely chopped red onion 2 tablespoons chopped pickled jalapenos 1 garlic clove, minced 1 teaspoon salt 1 teaspoon agave 1/4 teaspoon coriander 1/2 teaspoon chili powder 1/4 teaspoon cumin 1
teaspoon lime juice A few dashes chipotle Tabasco sauce
Not exact matches
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
4 cups butter lettuce, chopped 1 avocado, chopped 2/3 cup sweet corn 1/2 pint grape tomatoes, quartered 1/4 red onion, diced 1/4
teaspoon salt 1/4
teaspoon pepper 1 tablespoon olive olive 1/2
teaspoon red wine vinegar 1
lime,
juiced a
few tortilla chips, crushed
Add a
few teaspoons of fresh
lime juice and pulse until you have the right consistency.
1 1/2 cups cooked black beans, rinsed & drained 1 8 - ounce package organic tempeh 1/2 cup vegetable broth 1/2
teaspoon ground cumin 3/4
teaspoon chili powder 1/8
teaspoon chipotle powder
few dashes cayenne pepper 1
teaspoon dried oregano salt & pepper to taste
juice from 1
lime
3 cups of watermelon, small dice 1 cup of sliced jicama sticks 1 ear of corn a handful of cilantro 1 serrano pepper 1 tablespoon
lime juice 1 tablespoon quality olive oil 1/4
teaspoon raw honey
few pinches of salt 1 small garlic clove, minced 1 shallot, thinly sliced optional: nut based fresh mozzarella, or feta, to serve
1 small serving soba noodles 1 or 2 playing - card sized slices of extra firm tofu 1 Persian cucumber 1 carrot 2 - 3 radishes a
few handfuls of salad greens, washed 1 small knob ginger 1 tablespoon soy sauce 1
teaspoon sesame oil 1 - 2
teaspoons honey 1 tablespoon lemon or
lime juice 1 or 2 stalks scallion olive or vegetable oil.
Place 1 cup leftover cooked fish, 1/4
teaspoon seasalt, 1/4
teaspoon fresh
lime juice in a food processor and process with a
few pulses.
Place 4 cups of seeded and rinded watermelon in the blender, add 2
teaspoons of sugar, the
juice of 2
limes, 3 ounces of cachaça, and a
few sprigs of fresh mint.