Not exact matches
The Salad: 1/2 pound mung bean sprouts, brown ends pinched off 1/2 pound green beans, cut into 2 - inch pieces 2 large
carrots, cut into matchsticks size pieces 1
small head cauliflower, separated into
small florets 3 large potatoes, boiled and sliced into rounds about 1 / 2 - inch thick 3 hard cooked eggs, peeled and quartered 1 large cucumber, skin scored and sliced
very thinly
Peel
carrots, slice into long planks, then cut into
very small chunks.
To mimic the texture of traditional bolognese sauce, I dice the mushrooms
very small almost same size as diced
carrots and celery.
3 cups mixed shredded kale & red cabbage 1
carrot cut into
very small matchstick size pieces 2 tbsp diced red onion 3 tbsp sunflower seeds 1/4 cup parsley leaves 1 tbsp extra virgin olive oil 1 tsp apple cider vinegar 1 tbsp Dijon mustard Black pepper to taste A little celtic salt to taste
Other odds and ends — all in
very small amounts of 2 to 4 tablespoons — in addition to the refried beans, Mexican rice, eggplant, tortillas, and grilled bread included a more risotto - like rice, caramelized onions (sort of fajita style), bronzed
carrots (slices of
carrot roasted with blackening seasoning and brown sugar), green beans cooked with tomatoes and onion,
very thick pureed white bean soup, about 5 sweet potato fries, a couple of artichoke hearts, a dab of roasted red peppers, and half of a veggie burger made with black beans and corn.
Also, I added 1/4 cup chopped
carrots (while lentils were cooking), a
very small onion (minced) and a dash of smoked paprika, omitting the ground fennel (because I had the former but not the latter).
The opening is too
small to do sweet potatoes or eggplants, and it is not
very good for skinny vegetables like
carrots or parsnips.
1 tablespoon olive oil 1/2 of a medium onion, peeled and slivered 2 large cloves garlic, sliced 2 generous cups baby
carrots 3/4 pound seedless cucumbers (3
very small cucumbers) 1 cup cashew pieces and halves 1 - 14.5 ounce can coconut milk 1 scant tablespoon vegan fish sauce 1/4 cup
very lightly packed fresh cilantro leaves 1/4 cup
very lightly packed fresh Thai basil leaves Coarse sea or kosher salt to taste Freshly ground black pepper to taste zest of one lime
I ran my
carrots and celery through my mini cuisinart to get
very small pieces, chopped the onion fine by hand.
packages seitan, drained and cut into bite - size chunks 1/2 cup flour (I used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2
small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large
carrots, cut into 2 - inch pieces (halve lengthwise if the
carrots are
very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinegar
1 16 oz bag of Wild caught bay scallops 1 16 oz bag of 26 count shrimp, peeled and deveined 7 oz cooked lobster meat (optional) 1 sweet organic onion sliced 1/2 package Mini corn — I cut mine into
smaller bite size pieces on angle A handful of Snow peas sliced on diagonal 1 1/2 oz Beech mushrooms (or your favorite light mushroom) 1 celery stalk sliced
very thin 1
carrot sliced
very thin 2 baby bok choy, whites chopped and greens sliced 1/2 — 1 cup white wine (Chardonnay worked well.
1.5 flax eggs (1.5 tablespoon of flax or flax and chia (ground) meal mixed with 4 tablespoons of water) 1
very ripe banana 1/4 cup coconut oil 1/4 cup maple syrup (agave would work as well) 1 medium pear (grated with skin on) and place in a
small colander and remove most of the water 1/2 tsp sea salt 1.5 tsp baking soda 1 tsp ground cinnamon 1/2 c + 2 tablespoons almond or cashew milk 2
carrots, grated 2/3 cup gluten free rolled oats 1/2 cup almond meal 1 cup gluten free flour (I used Bob's Redmill) Walnuts for topping (optional)
I only had a
very small amount of water left in the pan after I cooked the potatoes and
carrots but I did use a slotted spoon to scoop them out so I didn't blend the cooking water into the sauce.
6
carrots 1
very small beet 8 Roma tomatoes (you want a firm tomato for juicing) 1 red bell pepper 3 huge handfuls of spinach 3 stalks celery 1 clove garlic 4
small or 2 large lemons 1 - 2 tablespoons prepared horseradish (not creamed) 1/4 to 1/2 tsp salt 1/4 to 1/2 tsp cayenne pepper
750g
carrots, preferably organic 1 tablespoon olive oil 1 large onion, chopped 2 cloves garlic, finely chopped 1 tablespoon cumin seeds 1 litre vegetable stock 100g light feta, cut into
very small dice A
small bunch of mint, leaves finely shredded Black pepper Sea salt Sumac (optional)
1/2 bunch kale, destemmed, torn into pieces 1 cup / 5.5 oz cooked farro or wheat berries (semi-pearled or whole) 4 - 5 farmers» market
carrots,
very thinly sliced 1
small bulb of fennel, transparently sliced 1 avocado, cut into
small cubes a big handful of almond slices, toasted
But these
small carrot cake pieces are
very addicting
1 can of black beans, drained
very well 2 tablespoon of vegetable oil 1/2 onion, peeled & chopped 1 clove of garlic, minced 1 large
carrot or squash, peeled and chopped 1 chipotle chili, chopped 1/4 cup of almonds
small handful of cacao nibs or grated dark chocolate 1 cup of oats coriander / cumin / cinnamon / smoked paprika salt / pepper flour to dust oil for frying
Small twist on this - was
very nice 750g
carrots, peeled and grated 410g can chickpeas, drained and rinsed 1 medium onion, chopped 4 cloves of garlic Garam Masala Tumeric 1 egg olive oil (in fried
carrots) 100g breadcrumbs from pain au lait juice from 1 slice of lemon 0.75 tbsp sesame seeds (in mix) Corriander Chilli Pepper Salt
It's the
very particular vision of chefs José Ramírez - Ruiz and Pamela Yung, who are free to make sorbet out of sorrel, to elaborately roast and hasselback a
carrot as the menu's apex, and to incorporate
small amounts of meat when you least expect it, as in a foie - gras dip for perfect little radishes.
Children should not have whole nuts until five years old, and babies should not be given
very hard foods that can snap into
small bits in their mouth, such as raw apple slices and chunks of
carrot.
I eat a large percentage of MCT Oil, protein 1g / lb of calculated lean body mass),
very small amount of carbs mainly from
carrot, Kale, sweet potato (20grams a day).
Ingredients: 2 8» zucchini, spiralized or julienned (about 3 cups zucchini noodles) 1 medium
carrot, spiralized or julienned (about 2 cups
carrot noodles) 1 cup
very thinly sliced red onion (about 1
small red onion) 2 cups thinly sliced green cabbage 1/2 packed cup fresh cilantro leaves, roughly chopped 1/4 cup chopped raw almonds Lime wedges for serving (optional) For the dressing: 1/4 cup smooth almond butter 1 large clove garlic, grated Zest of 1
small lime 1 1/2 tablespoons unseasoned rice vinegar 1 tablespoon Sriracha 1 1/2 teaspoons soy sauce 1 teaspoon honey (Vegans can obviously sub agave or maple syrup.)
I would run at 5 am, have breakast at 6 am, a piece of fruit /
carrots at 10 am, lunch at 12 pm, dinner at around 7 pm and finally a
very small meal around 9 pm.
4 nori seaweed sheets 1/4
small head red cabbage,
very thinly sliced 1 large
carrot, peeled and julienned 1
small yellow summer squash, julienned 1
small cucumber, julienned 1 large ripe avocado, pitted, peeled, and sliced 1 recipe Spicy Tahini Drizzle
Alongside chicken, add
carrots,
very small new (red) potatoes or chunks of sweet potato, and quartered onions.
Vegetables, raw or cooked, are thoroughly enjoyed and
very healthy, such as
small amounts of yellow or green beans,
carrots, peas, brocolli, lettuce, cucumbers, and tomatoes, sweet potatoes.
If feeding veggies raw, they are best cut up
small for easier digestion, with the exception sometimes of
carrots, I find that larger hunks of raw
carrots can be a
very good teething aid for puppies!
Offer
carrots rarely (maybe one
small peeled baby
carrot a week);
carrots are
very high in sugar, something not easily digested by rabbits or guinea pigs (only Bugs Bunny eats
carrots every day).
Sweet vegetables such as
carrots and fruit should only ever be fed in
very small pieces as a special treat.