Top with hearts of palm, sliced green chile,
torn cilantro leaves, and shichimi togarashi.
Garnish with the tortilla strips, radishes,
torn cilantro leaves, hot sauce, and plenty of lime juice.
Transfer to a serving plate / bowl and top with thinly sliced shallot and a handful of
torn cilantro leaves.
Not exact matches
FOR LAMB MEATBALLS (KEFTA) 2 slices firm white sandwich bread,
torn into small pieces 1 small onion, finely chopped (about 1 cup) 1/4 cup loosely packed fresh parsley
leaves 1/4 cup loosely packed fresh
cilantro leaves (omitted, I just increased the parsley) 1 pound ground lamb 1 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon cayenne 1/4 teaspoon cinnamon 1/4 teaspoon black pepper 1/3 cup pine nuts, toasted and finely chopped (omitted because I forgot to buy them!)
2 Medium Octopus, I used previously frozen from... * 3/4 cup Cherry tomatoes cut in halves 3/4 cup Sun Gold tomatoes cut in halves 1/2 English Cucumber, small diced 2 Shallots thinly sliced 1/4 cup chopped
cilantro 1 - 2 Sprigs of Mint just the
leaves torned.
Finish the lettuce wraps with the sauce,
torn cilantro and mint
leaves, as well as an extra squeeze of lime as desired.
To prepare your stir - fry: Put a large pan of water on to boil • Peel and finely slice the ginger and garlic • Finely slice the chile • Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the
cilantro leaves and put to one side, and finely chop the
cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either
tear into pieces or
leave whole
CK wanted it, but I wasn't feeling very corn friendly that night) 2 cups shredded Monterey Jack cheese A handful of fresh
cilantro leaves torn into pieces
For salad 2 medium zucchini, cut lengthwise into 1 / 4 - inch - thick slices 24 asparagus spears, trimmed 1 tablespoon olive oil 1/4 teaspoon salt 1/4 teaspoon black pepper 1 head red
leaf lettuce, washed and
torn into pieces 1 handful fresh mint
leaves, roughly chopped 1 handful fresh
cilantro, roughly chopped 2 medium carrots, peeled and grated
1 cup cooked quinoa *, any colour 1/4 cup toasted almonds, roughly chopped a handful each of fresh mint
leaves, flat
leaf parsley, coriander (
cilantro), roughly
torn
Salad topping suggestions: Bean sprouts Chopped peanuts Grated carrot Scallions Chopped
cilantro Fresh mint
leaves,
torn
For the black bean hummus: 1 cup dried black beans, soaked overnight 2 bay
leaves 1 cup
torn fresh
cilantro leaves and stems 1/2 ripe but not mushy avocado, peeled and pitted 1/2 jalapeño, seeded and roughly chopped 2 garlic cloves, roughly chopped 3 tbsp freshly squeezed lemon juice 1 tsp ground cumin seeds Sea salt Freshly ground black pepper
Stuff a handful of fresh
torn chard
leaves inside each potato, then divide the
cilantro and cauliflower mixture between them both.
1 tbsp extra-virgin olive oil 2 cups cooked chickpeas (or 1 can) 3 tbsp Thai green curry paste 1 yellow onion, chopped 3 garlic cloves, minced 1 bunch kale, stems removed and
leaves torn 3/4 cup unsweetened coconut milk 3 tsp tamari or soy sauce juice from half a lime 1 tbsp honey
cilantro, chopped (optional)
Filling (adapted from Raw Food / Real World) 1/2 cup chopped raw cashews 1 tablespoon sesame oil 1/2 teaspoon sea salt 1/4 cup agave syrup 1/2 cup lemon juice 2 tablespoon chopped ginger 1 small chili — seeded and chopped 11/2 tablespoon nama shoyu 1 cup raw almond butter 1/2 head savoy cabbage — shredded 1 handful
cilantro 1 handful basil —
torn 1 handful mint
leaves 1 large carrot — cut into thin strips 1 large mango — cut into strips 1 cucumber — seeded and cut into strips
Serve the larb with rice, Bibb or butter lettuce
leaves, lime wedges, quick - pickled onions, more sambal oelek, and
torn herbs like
cilantro, basil, and mint.
Salad: Two big handfuls of radicchio
leaves, washed,
torn and spun dried 1 1/2 c. fresh organic corn, cleaned, shucked and rinsed 1 c. cherry tomatoes, halved 1 avocado, halved, pitted and sliced 1/4 c.
cilantro, washed and stems removed 2 Tbsp.
Shrimp: 24 large shrimp, shelled and deveined 2 tablespoons extra-virgin olive oil 1/4 teaspoon salt 1/4 teaspoon ground cumin 1/8 teaspoon ground cayenne 8 corn tostada shells 8 butter lettuce
leaves,
torn into bite - size pieces Fresh
cilantro sprigs Mexican hot sauce Lime wedges
1 cup unsalted roasted peanuts 1 red chili, deseeded and roughly chopped 1 lime, zest and juice 3 garlic cloves, peeled 1 - inch piece ginger, peeled and sliced 1 handful
cilantro plus more for garnish 1/2 teaspoon salt 2 teaspoons canola oil 2 boneless skinless chicken breasts, sliced 8 ounces bok choi, stems sliced and
leaves roughly
torn 1 red pepper, deseeded and sliced 2 tablespoons low sodium soy sauce 8 ounces udon noodles, cooked
1/2 cup hemp seed 1/2 cup lemon juice 1/4 cup honey or a few drops of stevia (2 - 3) 1 1/2 tablespoon chopped ginger 1/2 tablespoon red chili 1 tablespoon soy sauce 1 cup raw almond butter 1/2 head savoy cabbage, shredded 6 very large wild spinach
leafs 1 carrot 1 ripe mango 1 handful
cilantro leafs 1 handful
torn basil
leafs Himalaya sea salt