Sentences with phrase «use blended greens»

Understand the research behind using blended greens for health and hear answers to frequently asked questions.

Not exact matches

I made a similar one this morning and used ALOHA's Daily Good Greens Berry Blend.

Heather uses a blend of Thai - inspired flavors, including inexpensive green curry paste, to strongly influence the flavor of this bean - based dip.

I make tons of homemade pesto and freeze it every summer with a basil / arugula / spinach / kale blend of greens from my garden and now I have yet one more use for my stash of frozen pesto.

I usually prefer green smoothie for my morning meal and I was glad to discover that Arugula need not be used only in salads but can be blended in smoothies as well and tastes as delicious as ever.

This is exactly how I saute my kale and I also use the package mix from TJs: Sothern Blend of Greens from TJs (mix of collard, turnip and spinach).

Make the burger - In a large bowl, use your hands to mix together the vegan beef, green onion, molasses, ginger paste, soy sauce, vegan liquid smoke, onion powder, and garlic until blended.

Tip: I always suggest people new to green smoothies and shakes use spinach instead of other greens because it's easily hidden and has naturally sweet undertones that are tasteless once blended with a little fruit and natural sweetener, like a pitted Medjool date (or stevia, if you prefer).

Green Sauce: Using a food processor, blend the LA VICTORIA ® Green Taco Sauce, sour cream, avocado and salt and pepper until smooth, for the Green Sauce.

Place the crepe ingredients in a large mixing bowl and blend, using a hand (immersion) blender, until smooth and green.

Toppings: cheese (I used an Italian cheese blend) meat (optional - I used leftover grilled chicken breast) vegetables (such as red and green bell peppers, cremini mushrooms, fresh tomatoes, and caramelized red onions) fresh herbs (such as basil and oregano)

I cup naturally vegan cornbread mix (I use Martha White) 1 cup naturally vegan baking mix (I use Bisquick) 1 teaspoon baking powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 cup vegan butter, melted 1/3 cup vegan sour cream 1 teaspoon Adobo sauce from can of chilies in Adobo 1/3 cup non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions, sliced 1 cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend)

1 cup / 240 ml raw chickpeas / garbanzo beans 1 cup / 240 ml raw wheat berries, preferably freekeh (green wheat berries, buy in middle eastern store) or use kamut, spelt berries or barley 2 aubergines / eggplants 2 tbsp cold - pressed olive oil or coconut oil 1 tsp cumin seeds 1 tsp ground sumac (buy in middle eastern store) 4 tomatoes 1 handful fresh flat - leaf parsley 2 tbsp cold - pressed olive oil 1/2 lemon, juice 2 - 3 tbsp Za'atar spice blend (recipe below) 1/2 cup (150 g) goat's cheese, crumbled

Didn't have the green onions, used a mozzarella / provolone / parm blend and only about 10 oz of it, plus added garlic to the veggie stock... perfect.

Put the greens into a blender and blend until pureed (you may use a little water to help, or use the wand tool that comes with some blenders to force the greens to blend without water).

dry pasta 1 tsp olive oil 1/2 cup red onion, chopped 1 medium jalapeno pepper, seeded and chopped 2 bell peppers, chopped (I used red and yellow) 1 clove garlic, minced 1 - 2 Tbsp taco seasoning mix * 1 (15 ounce) can black beans, drained and rinsed 2 cups Enchilada sauce, divided (recipe below) 1 cup cheese, divided (Cheddar, Mexican blend, or Monterey Jack) 1/2 cup chopped green onions, plus 1 Tbsp for garnish 2 Tbsp cilantro, plus 1 Tbsp for garnish Salt & pepper, to taste 20 tortilla chips (about 2 handfuls), crushed Sour cream, salsa, and / or avocado, for serving

I have used organicgirl greens and salad blends for many years.

I haven't found reduced fat pepper jack, so I used a reduced fat Mexican Cheese blend, and the whole (small) can of diced green chiles.

1 tablespoon butter 1/2 cup baby bella mushrooms, sliced 2 teaspoons marsala wine 1/2 teaspoon worcestershire sauce 2 slices of thickly sliced bread 1 cup greens, chopped (I used a spinach & kale «juicing blend») 1/2 teaspoon minced garlic 3 teaspoons ricotta (or cream cheese) salt & pepper

2 lb chicken, cooked and cubed 1 box (10oz) Rotini noodles 7 - 8 slices of Bacon cooked and chopped up 3 cloves of garlic, minced 2 tbsp flour 1 cup of Milk (I used 2 %) 3/4 cup of Ranch Dressing (I used Kraft) 3 tbsp of butter 2 cups of Mexican Cheese Blend 1 small can of Green Chile (I used Hatch Green Chile)

1 cup shredded reduced fat Mexican cheese blend, divided (I used Weight Watchers brand) 1/3 cup skim milk 1 large egg, lightly beaten 1 teaspoon ground cumin 1/8 teaspoon ground cayenne pepper 1 (14.75 oz) can of cream - style corn 1 (8.5 oz) box of corn muffin mix 1 (4 oz) can diced green chiles, drained 1 (10 oz) can enchilada sauce 2 cups cooked shredded chicken breast

In a food processor puree 1 green plantain, transfer mixture to a bowl once blended smooth, and set aside for later use.

i use no fruit and use higher carb greens, just blend 3 min in the water before adding rest.

We like it with a little less honey and a ripe banana blended in, or sometimes with egg yolks and topped with salty nuts... Once I used raw spinach to turn it green and added peppermint oil and a few chocolate drops!

of flax seed, 1 c. of frozen blueberries, a few dashes of cinnamon, a handful of dark greens (I use kale or spinach), blended in a Vitamix.

I used a bag of blended several lentil types, but found the pink and green ones got too soft and muddy for a good salad texture.

This is readily transformed into Nettle & Chive Soup by cleaning and blanching nettles before blending, then proceed as above using nettles as the herb, or mixed with other greens.

Because I had them in the garden, I used a blend of kale, pak choy, and mustard greens.

Blend them with all ingredients until runny green paste coagulates (I used frozen curry leaves, and before I added them to the mixture I heated them in oil to bring out the flavor).

Unlike most teas you'd steep using a tea bag, matcha is made with the whole green tea leaf which is stone ground into a fine powder and whisked (or blended) in water.

Green Mountain Coffee ® Breakfast Blend Coffee K - Cup ® Pods (made using top 10 % coffee beans in the world).

The colour when blended with avocado should be quite dark, taking over the green of the avocado)-- Maple Syrup, 1 cup (adjust quantity to your preferred level of sweetness but you should not taste the avocado, just benefit from its creamy texture which serves as the dairy replacement in this tart)-- Natural almond butter, 1 / 4th cup (if allergic to nuts - use tahini / sunflower seed or pumpkin seed butter)

Kombucha: Defined as a living beverage that is fermented using a blend of organic white, green or black tea (or blends), organic raw sugar and a symbiotic colony of bacteria and yeast (commonly called the SCOBY or Mother).

Hi Joanne, I'd recommend the following: (1) Omit the cayenne pepper (2) Omit the green chili peppers (3) Increase the paprika to 2.5 tbsp and be sure to use sweet, not hot paprika (4) Check your garam masala blend to confirm it doesn't include much heat.

The cod liver oil I use does not have a kosher certification (Green Pasture Fermented Cod Liver Oil and Butter Oil blend).

I've made this dish as fast and affordable as possible by using pre-cut frozen green beans, paired with a creamy sauce of garbanzo beans blended with fresh garlic and rosemary.

I used a Rishi sweet green tea blend that includes sugar, making it ideal for lattes or baked goods.

I usually use them for making broth, but this time, I blended them with fresh green chiles, coarse sea salt, garlic, limes and a little sugar to balance the flavor of the sauce.

A pure and simple blend of habaneros and white vinegar, this stuff is great splashed into collard greens, used in vinaigrette, or anywhere a recipe that calls for vinegar!

Note that different blends of matcha will produce different results with taste and green tint; it's recommended to use a sweet matcha here, which has added sugar.

I use this more than the Green, because has a unique flavor that blends in with most food.

I'm using their new, Sweet Pea Shoots which is a blend of tender baby greens and sweet pea shoots for a garden fresh flavor!

The New Mexico State Legislature and Governor King quickly passed Senate Joint Memorial 5, which stated, in part and with considerable exaggeration: «Whereas, despite New Mexico's long and rich chile history and prehistory, with solid archaeological evidence indicating the continuous use of both red and green chile since the time of Folsom Man some twelve thousand years ago [this is not true], we now find «Texas Man» claiming the noble chile as his; and whereas despite the facts, we hear boasting from east of the Pecos that «The Lone Star State» is the chili capital of the Southwest... and Texas chefs malign the noble «red and green» by blending it into a slurry of kidney beans and onions called chili; now, therefore, be it resolved by the Legislature of the State of New Mexico that the Land of Enchantment bets the «whole enchilada» and its reputation as the Chile Capital of the World against the Lone Star State in the Mother of All Chile Wars Festival to be held May 29 - 31, 1993 at the Doña Ana County Fairgrounds.»

Here's another blended green soup (can use any cruciferous green leafies or broccoli or both).

Make the burger: In a large bowl, use your hands to mix together the vegan beef, green onion, molasses, ginger paste, soy sauce, vegan liquid smoke, onion powder, and garlic until blended.

I use about 1 cup no sugar vanilla almond milk, a heaping scoop vanilla Vega One, scoop of matcha green tea, a spoon of cinnamon, spoon of good honey, spoon of almond butter, 1/3 cup pre cooked steel cut oats, blend, then add another cup almond milk and puree with 1 cup frozen berries and 1 frozen (peel before freezing) ripe organic banana.

I loved her idea of using Dole's Chopped Asian Blend, which has green cabbage, red cabbage, -LSB-...]

I saved a little extra time by using steam - in - bag green beans and 2 microwavable pouches of brown rice - quinoa blend.

The New Plant Fuel «Green diesel,» as it's being called, isn't the first effort to use plants to power cars; your gas tank probably has a blend of gas and plant - derived ethanol inside it right now.

It is helpful to have a good blender — I use a Blendtec — but you can still make a good blend by chunking up your greens and fruits well before blending, and another option is to food process it — optionally blending second.