Sentences with phrase «with handfuls of greens»

Fill your pot (the bigger the better here) with handfuls of greens, toss with the other ingredients and cook, stirring occasionally, until slightly wilted.

Of course, if you make a fruit smoothie with a handful of greens thrown in, that's not what I call a green smoothie.

Cooking with a handful of green weed leaves, such as dandelion or chickweed, can improve mineral assimilation.

Not exact matches

Then, if you have them on hand, chase your green smoothie with a handful of selenium - filled Brazil nuts and you're primed and ready for some restorative shut - eye.

Popeye green drink: Juice or blend (with 1 cup of water) the following -1 / 2 cucumber -2 Celery stalks - handful of parsley -2 handfuls spinach -1 / 2 lemon - optional 1/2 -1 apple (I love it hardy.

I like to top my carrot breakfast hash with a runny - yolk egg and will sometimes even add in a heaping handful of a shredded leafy green (think: kale, collards, chard, spinach) for bonus nutrients.

With my trusty Panola All Purpose Marinade and a handful of shallots, green onions, garlic, ginger, allspice, orange juice, brown sugar, soy sauce and much more, I quickly grabbed my food processor and got to work.

I started with some simple greens, topped them with a handful of colorful shredded carrots and added in slices of pear, apples and strawberries.

Therefore, making delicious green smoothies, with even the most bitter tasting greens, is quite easy as only a handful will provide a HUGE level of nutrition due to the «pre-digestion» that occurs in the blender:)

Add a handful of mixed greens with carrot shreds, and cover with a lid.

And you can throw a handful or two of greens into the blender with the wet ingredients to add even more nutrition!

In celebration of National Grilled Cheese Month, we healthified the classic grilled cheese sandwich with sprouted whole - grain bread, low - fat cheese and a handful of greens.

This easy gratin is all about the greens as they are cooked in milk and then topped with breadcrumbs and a handful of parmesan.

A handful of fresh spinach stirred in towards the end would up the green colour and go nicely with the other flavours.

Many years ago, I started with a handful of spinach in this and slowly got my tastebuds accustomed to the «green» flavor.

The recipes uses a full 1/2 pound of baby spinach, and a large handful of fresh parsley, so it really is packed with greens.

For each salad, place a few handfuls of mixed greens in a large bowl and top with half of the chopped pear, avocado, walnuts, and grilled mushrooms and onion.

for the burgers 2 cups shelled edamame or fresh shelled fava beans or green peas 1 cup untoasted pistachio nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2 cups coconut black rice (from above) 1/4 cup ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice of 1 lime 1 small red chili — seeded and minced 1/4 teaspoon red pepper flakes Large handful fresh mint leaves — chopped sea salt to taste

Finely Dice 1/2 onion, 1 tomato, 2 hard boiled eggs and a handful of green onion leaves and add to the bowl with the potatoes

Dollop 1/2 cup of the quinoa mixture onto center of the wrap and top with a good handful of the greens, a quarter of the avocado, and a quarter of the carrots.

Top with a small handful of shredded cheddar and a sprinkling of sliced green onion.

Place a serving of grilled salmon or steak atop a pile of caramelized onions, or serve with Italian sausage (a local version) and oven roasted tomatoes; simmer with chicken, beef or vegetable broth, a handful of chopped herbs and a splash of wine (optional) for a delicious soup; use as a salad topping mid-winter (maybe with a little bacon) to brighten the season's coarser salad greens; try lentils with caramelized onions and plain yogurt, a universal and delicious combination.

I'm a super huge fan of tossing them with taco seasoning and serving them on top of tacos / tostadas and though I always intend on topping leafy green salads with these crunchy little nuggets, I always wind up eating the tray by the handful as a wildly addictive snack!

Topped off with a creamy lemon - dill dressing and generous handfuls of baby greens and fresh mint, the steamed rotisserie chicken, potatoes, and asparagus turn into a gorgeous, fresh spring dinner.

A handful of kale, the ultimate super green loaded with vitamins and minerals.

Chili Chicken 500 grams boneless chicken, cut into bite size pieces1 teaspoon red chili powder1 teaspoon pepper powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium high.

Chili Chicken Chili Chicken 500 grams boneless chicken, cut into bite size pieces1 teaspoon red chili powder1 teaspoon pepper powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium high.

Green Juice: for green vitamins and minerals, with texture and staying power, juice 1 apple, 2 celery sticks, 1/2 cucumber, a handful of spinach and a knob of giGreen Juice: for green vitamins and minerals, with texture and staying power, juice 1 apple, 2 celery sticks, 1/2 cucumber, a handful of spinach and a knob of gigreen vitamins and minerals, with texture and staying power, juice 1 apple, 2 celery sticks, 1/2 cucumber, a handful of spinach and a knob of ginger.

One, frozen organic fruit (berries and dark cherries are always the top two), fresh or frozen greens and green veggies, non-dairy unsweetened milk (preferably my own that I make — like this homemade oat milk), and a handful of superfoods that have been my favorite for years, including one of the ingredients I'm sharing with you today!

FILLING (per sandwich): 1 slice natural smoked bacon 4 oz canned crab 2 TBS Primal Kitchen Mayo 1 slice tomato, sprinkled with flaky sea salt Handful of leafy greens

It is sweet tasting with hidden greens -LCB- a handful of fresh spinach! -RCB-.

When you take my favorite food in the world [peanut butter], combine it with a sweet, ripe banana and a handful of greens (you know, to make it semi-healthy and give it a pretty color), you have yourself a tasty breakfast, snack or post workout shake.

Enjoy this soup on its own, with your favourite seeded toast, or my favourite way is to place a large handful of baby spinach in the bottom of the bowl to get that serving of greens in.

A quick and simple sandwich recipe made with handful of wholesome ingredients, summer greens, and finished with feta cheese.

I make variations of this salad all Fall and Winter long — spinach (or mixed greens), creamy goat cheese, seasonal fruit and / or berries, and a handful of chopped nuts, all tossed together with an easy - to - whip up, sweet and tangy homemade balsamic dressing.

Spread the muhammara dip on a wholemeal wrap, top with 2 falafels and a handful of our super green salad.

1/2 head green cabbage, cut thinly in shreds or chopped finely 2 small carrots or a handful of baby carrots, shredded or chopped in a food processor 2 scallions or 1 to 2 Tblsp onion, chopped or minced (optional) 1/2 cup light mayonnaise 2 Tblsp sour cream 3 Tblsp cider vinegar (or white vinegar) 2 - 4 teaspoons sugar pinch of salt and ground pepper to taste (I used 1/2 t salt and it was too salty, so start with a pinch) 1/4 tsp celery seed or to taste (again, start small)

I topped mine off with chia seeds and sometimes for extra nutrition I like to add a couple handfuls of leafy greens.

Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2 of a fresh lemon extra sea salt, as needed for seasoning

8 oz / 225 g cream cheese, room temperature 4 tablespoons chopped herbs - equal parts thyme, tarragon, oregano 6 green onions, with greens, chopped 1/3 cup (big handful) chopped chives fine grain sea salt and freshly ground pepper 1 tablespoon unsalted butter 3 eggs, well whisked plenty of toast, for serving

Ardiana tosses chopped raw kale with bright rounds of sweet carrots, creamy avocado, and a handful of nutty farro for sweetness and texture, and then adds a garlic dressing that is reminiscent of green goddess dressing but without the mayonnaise.

Thai Pesto 2/3 cup unsalted dry roasted peanuts 2 garlic cloves, sliced 2 teaspoons finely grated fresh ginger with the juice 2 long green Thai chiles, seeded and chopped (I used fresh cayenne chiles) 1 small bunch fresh cilantro leaves (about 1 packed cup), stems discarded 1 large handful of fresh mint leaves 1 large handful of fresh basil leaves (rough chop) 1 - 2 tablespoons soy sauce or Thai fish sauce (to taste) 2 tablespoons freshly squeezed lime juice (2 limes) 1 tablespoon brown sugar or palm sugar

Scoop 1/2 cup of pimento spread over the mixed greens, then top with a generous handful of sprouts and the remaining slices of bread.

2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds

Both the green and ripe pods are used as pickles, and also for making Chili vinegar or pepper - sauce; which is done by simply putting a handful of the pods in a bottle, afterwards filled with the best vinegar, and stopping it closely.

for the salad 1 bunch asparagus 1 cup shelled fava beans or peas or mixture of both handful of fiddleheads — optional 2 - 3 carrorts — shaved with a vegetable peeler 4 radishes — sliced 2 green onions — sliced handful of pea shoots 2 cups of baby greens handful of microgreens

Dressing: 1 avocado — peeled and pitted 1 cup orange juice — freshly squeezed 1/4 cup plus 2 tablespoons lime juice — freshly squeezed 1 green onion 1 tablespoon chopped yellow onion 1/2 small jalapeno — seeded handful of cilantro 1/2 teaspoon sea salt 1/2 cup olive oil garnish with freshly ground black pepper

It includes 8 eggs, 200 grams of oats with blueberries, strawberries and avocado, 400 grams of beef, 400 grams of sweet potatoes and «a handful of spinach & greens» — and that's only breakfast.

Toss a few handfuls of spring greens and pea shoots with a few tablespoons of the honey mustard dressing in a large mixing bowl.

LEMON TAHINI: 1/4 cup tahini 1/4 cup filtered water 1/2 teaspoon lemon zest 1 tablespoon + 1 teaspoon lemon juice 1 clove of garlic, finely minced (or grated with a Microplane) 1 teaspoon olive oil sea salt and ground black pepper, to taste POTATOES: 1 1/2 lbs new potatoes, scrubbed 1 tablespoon heat - tolerant oil, like avocado 1 teaspoon za'atar HARISSA CHICKPEAS: 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 teaspoon caraway seeds 1 teaspoon chili flakes 1 tablespoon heat - tolerant oil, like avocado 1 shallot, fine dice (about 1/3 cup diced shallot) 1 clove of garlic, finely minced 1 1/2 cups cooked chickpeas (or 1 15 - ounce can, drained) 1 cup crushed canned tomatoes (I like fire - roasted here) 1/4 cup filtered water (+ extra if necessary) TO SERVE: 4 big handfuls of chopped mixed greens olive oil fresh lemon juice extra za'atar 1/3 cup chopped flat leaf parsley Make the lemon - y tahini.