Tag Archive: cilantro


Mexican Salad

Ingredients

  • 6 leaves romaine lettuce chopped
  • 1 – 15 oz can black beans rinsed and drained
  • 1 avocado cubed
  • 1 tomato diced
  • 2 tablespoons chopped cilantro
  • 2 tablespoons finely chopped red onion
  • Salsa to taste (we use Jack’s salsa from Costco)
  • Juice from lime to taste
  • Organic corn tortilla chips crumbled (we use eatsmart snyders brand available at costco -see pic)

Directions

  • Chop lettuce and place in bowl
  • Add beans, tomatoes, red onion, avocado  and cilantro on top of lettuce
  • Add lime juice
  • Top with your favorite salsa

Prep Time: 15 min

Serves: 4

Tangerine and Mango Salad

Ingredients

  • 2 tangerines peeled
  • 1 green mango diced
  • 2 tbsp red onion finely diced
  • 1 tomato finely diced
  • 2 tbsp cilantro chopped
  • 1 tbsp mint leaves chopped
  • 1/2 tsp honey
  • juice from 1/2 lemon
  • 1/4 tsp cumin
  • pinch of red chili powder
  • sea salt and black pepper to taste

Directions

  • Toss all ingredients in a bowl

Ingredients

  • 4 large green, red, yellow or orange bell peppers
  • 1 cup uncooked quinoa
  • 1/4 tsp tumeric
  • 1/4 tsp red chili powder
  • 1/2 green chili minced
  • 3 cloves garlic pressed
  • 1 medium red onion diced
  • 1 red pepper diced finely
  • 2 carrots chopped finely
  • 5 mushrooms diced finely
  • 2 tablespoons cilantro chopped
  • sea salt and ground black pepper to taste
  • 2 tsp coconut oil
  • 1/2 lemon freshly juiced
  • extra virgin olive oil

Directions

  • Cook quinoa as directed on package and set aside
  • In a medium sized skillet, heat coconut oil and add onion.  Cook onion until translucent
  • Add garlic, red chili powder and tumeric
  • Add carrot and saute for 3 min
  • Add red pepper saute for 2 min, add mushroom, saute for another 2 min
  • Add green chili
  • Add quinoa and stir well
  • Add sea salt, ground black pepper and lemon juice, mix well and set aside
  • Cut tops off bell peppers and remove seeds
  • Stuff peppers with quinoa mixture
  • Bake peppers in oven at 350 F for 25 min
  • Once cooked, drizzle with a small amount of olive oil and top with freshly chopped cilantro

Ingredients

  • 6 small baby portobello mushrooms or 2-4 large portobello mushrooms
  • 2 tomatoes finely diced
  • 2 tbsp finely chopped red onion
  • 1 tbsp fresh lemon juice
  • 1 large clove garlic minced
  • 2 tbsp cilantro chopped finely
  • 1 tbsp basil chopped finely
  • sea salt to taste
  • black pepper to taste
  • bread crumbs (buy gluten free to make this recipe gluten)

Directions

  • In a mixing bowl, mix tomatoes, garlic, lemon juice, cilantro, basil, sea salt and black pepper
  • Stuff each mushroom with above mixture
  • Top each mushroom with bread crumbs and shredded cheese
  • Bake in oven at 350 F for 15-20 min

This dish is a great side! Its packed with protein and lots of antioxidants from the green garlic and tumeric.  Make sure you have your toothbrush handy!

Ingredients

  • 1 & 1/2 cups green garlic chopped very finely (see picture below)
  • 2 eggs boiled
  • 1 medium potato steamed
  • 1/4 cup chopped cilantro
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp tumeric
  • 1/4 red chili
  • 1/4 tsp ground coriander
  • 1/4 tsp ground cumin
  • 1/4 inch minced ginger
  • 1/4 inch green chili
  • sea salt to taste

Directions

  • Mash potato and egg
  • Add green garlic and cilantro and mix well
  • Add olive oil
  • Add remaining spices and mix well

This is one of our favorite Indian dishes.  It seems complicated based on the ingredients list, but its really quite simple to make.  Its a great way to get more cruciferous vegetables (cauliflower) into your diet.  Cauliflower has been found to be beneficial for cancer prevention.  It is extremely high in Vitamin C and is also a great source of Vitamin K. Cauliflower is great at providing detoxification support in the body as well. Its a great source of fiber, its anti-inflammatory and it is a great anti-oxidant! Just a few of its benefits.  Stay tuned when cauliflower is featured as the food of the week!

 

Ingredients

  • 1 cauliflower – florets separated
  • 2 medium white potatoes diced
  • 1 onion diced
  • 3 cups frozen vegetables
  • 3 garlic cloves pressed
  • 1 inch ginger minced
  • 1/2 green chili minced (or to taste, depends how spicy you like it)
  • 1 cup crushed tomatoes or pureed tomatoes
  • 1 tbsp coconut oil
  • 1/4 cup water
  • 1 tbsp fresh lemon juice
  • 1/4 tsp red chili powder
  • 1/2 tsp tumeric
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander seeds
  • 1/4 tsp garam masala (available at most indian stores – omit if unavailable)
  • 1/2 tsp phav bhaji masala (available at most indian stores – omit if unavailable)
  • sea salt to taste
  • 8 sprigs cilantro chopped

Directions

  • Saute onions in large sauce pan on low-medium heat with lid closed in coconut oil until translucent and soft
  • Add potato, cauliflower and water and saute with lid covered until it becomes slightly soft
  • Add frozen vegetables and saute until they become soft, then add garlic and green chili
  • Add crushed tomatoes continue to cook
  • Add red chili powder, tumeric, ground cumin, ground coriander, pav bhaji masala, sea salt
  • Add lemon juice and ginger
  • Continue to cook until potatoes are soft enough to mash, add water if required and if it gets really dry
  • When potatoes are ready, mash all of the above with a potato masher.  Texture should be like mashed potatoes, so if required add more water to get it to right consistency
  • Garnish with cilantro and garam masala
  • Serve on its own or with whole wheat/whole grain bread

Ingredients

  • 2 green mangoes – sliced as seen in picture
  • 2 tomatoes diced
  • 1/2 red onion finely diced
  • 1/2 cup cilantro finely chopped
  • juice of 1/2 lemon
  • 1 tsp ground cumin
  • 1/4 tsp black pepper
  • 1/4 tsp red chili powder
  • sea salt to taste

Directions

  • Mix all ingredients in medium sized mixing bowl

Yellow peppers are very high in lutein and zeaxanthin which are great for healthy eyes and are both powerful antioxidants! Red peppers are very rich in Vitamin C and contain 11 times more beta-carotene than green peppers.  Beta-carotene is a form of Vitamin A and is great for your eyes.  They promote a healthy heart and healthy lungs.

This soup has an amazing creamy texture, its quite filling, and sooooo fast to make!

Ingredients

  • 1 large red pepper
  • 1/2 cup tomatillos (if available) or 1 tomato
  • juice of 1 lime or lemon
  • 1 small avocado
  • 1/4  small  jalepeno
  • 3/4 cup unchopped cilantro
  • 1 large yellow pepper
  • 1 cup cherry tomatoes
  • 2 cups hot water
  • 1 clove garlic
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Directions

  • Remove seeds from peppers and quarter peppers
  • Peel and remove seed from avocado
  • Throw all ingredients in Blendtec or Vitamix blender
  • Blend on “soup setting”
  • Garnish with cilantro

Courtesy of Victoria Boutenko, with adjustments by me!

Guacamole is great on tacos, awesome on a bed of greens as a salad dressing or with corn chips or as a vegetable dip.  It is quick and easy and it tastes amazing.  It is loaded with healthy fats and about 12 grams of fiber per avocado! Keep the seed in the guacamole to prevent it from browning.

Ingredients

  • 2 large avocado
  • 1 clove garlic finely grated or pressed
  • 1/2 a tomato grated (no skin) with a fine grater
  • 2 tablespoons of fresh lemon juice
  • salt and pepper to taste
  • chopped cilantro to garnish
  • optional – you can add some finely diced red onion and jalapeno pepper

Directions

  1. Scoop out flesh of avocado and place in bowl
  2. Combine all the ingredients into a bowl and mash with a potato masher

Prep Time: 10 min

Serves: 2-4

Ingredients

  • 3 roma tomatoes
  • 6 sprigs of cilantro
  • 2 tbsp onion
  • 1 carrot or 4 baby carrots
  • 1/2 inch of  jalapeno pepper
  • 2 tbsp taco seasoning (we use the one that’s available from vitamix)
  • 1/2 tsp garlic seasoning
  • 1/4 tsp black pepper
  • 2 cups hot water
  • Tortilla Chips (Optional – for healthier alternative, omit chips)

Directions

  1. Toss all ingredients into Blendtec blender and blend on soup setting
  2. Garnish with fresh cilantro and crushed tortilla chips and Enjoy!

Prep Time: 15 min

Serves: 4-6