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1 packet of soy tempeh    1/4 cup fresh lime juice    3 Tablespoons extra virgin olive oil    1/2 to 1 Tablespoon tequila [I used somewhere in between]    1 clove garlic, minced    salt & pepper, to taste    a pinch of chili powder

1 packet of soy tempeh 1/4 cup fresh lime juice 3 Tablespoons extra virgin olive oil 1/2 to 1 Tablespoon tequila [I used somewhere in between] 1 clove garlic, minced salt & pepper, to taste a pinch of chili powder

Spicy Chipotle Blackened Tempeh Wraps Recipe  Makes 1 sandwich  Gluten, egg, and dairy-free  INGREDIENTS  4 slices of tempeh (I cut 2 2″ slices and then cut those in half, vertically) Blackening spice (recipe below) Chipotle Ranch sauce (recipe below) Brown rice tortillas (I bought mine at Trader Joes) Optional add-ins:  Onions, chopped Tomato slices Lettuce or sprouts Avocado

Spicy Chipotle Blackened Tempeh Wraps

Spicy Chipotle Blackened Tempeh Wraps Recipe Makes 1 sandwich Gluten, egg, and dairy-free INGREDIENTS 4 slices of tempeh (I cut 2 2″ slices and then cut those in half, vertically) Blackening spice (recipe below) Chipotle Ranch sauce (recipe below) Brown rice tortillas (I bought mine at Trader Joes) Optional add-ins: Onions, chopped Tomato slices Lettuce or sprouts Avocado

1/2 cup tightly packed fresh basil leaves    1 clove garlic    1/2 teaspoon lemon zest    3-4 TBS of fresh lemon juice    3 TBS Olive Oil    1 TBS Pine Nuts

1/2 cup tightly packed fresh basil leaves 1 clove garlic 1/2 teaspoon lemon zest 3-4 TBS of fresh lemon juice 3 TBS Olive Oil 1 TBS Pine Nuts

1 Food for Life Brown Rice Wrap    1 1/2 ounces of organic goats cheese    1-2 small beets, roasted {see note}    7-10 leaves of fresh basil    1/2 Tablespoon coconut oil    1/2 Tablespoon olive oil    salt and pepper, to taste

1 Food for Life Brown Rice Wrap 1 1/2 ounces of organic goats cheese 1-2 small beets, roasted {see note} 7-10 leaves of fresh basil 1/2 Tablespoon coconut oil 1/2 Tablespoon olive oil salt and pepper, to taste

2 ripe multi-colored Heirloom Tomatoes  1/2 of a small vidalia onion, sliced thin  1/4 cup EVOO  bunch of fresh basil, chopped  Sea Salt & Fresh Black Pepper, to taste---Colorful Raw Foods & Tahini Dressing

2 ripe multi-colored Heirloom Tomatoes 1/2 of a small vidalia onion, sliced thin 1/4 cup EVOO bunch of fresh basil, chopped Sea Salt & Fresh Black Pepper, to taste---Colorful Raw Foods & Tahini Dressing

ingredients:    1 large head of kale    1 can Garbanzo beans, rinsed (I prefer Eden Food brand)    1 package of soy tempeh, optional    1 avocado, peeled and diced    2 T cold pressed extra virgin olive oil, plus more for drizzling    1 lemon    1/2 T apple cider vinegar    just a drizzle of honey or agave {updated: or a 4-5 drops liquid stevia, I tried this and it came out great!}    salt and pepper, to taste

ingredients: 1 large head of kale 1 can Garbanzo beans, rinsed (I prefer Eden Food brand) 1 package of soy tempeh, optional 1 avocado, peeled and diced 2 T cold pressed extra virgin olive oil, plus more for drizzling 1 lemon 1/2 T apple cider vinegar just a drizzle of honey or agave {updated: or a 4-5 drops liquid stevia, I tried this and it came out great!} salt and pepper, to taste

It was a salad with sprouts, organic spring mix, chick peas, red onion, zucchini, and quinoa. It was wonderful! She even had her own homemade dressing. As I sat down to eat, they took off out the door, so I didn’t get a chance to ask what was in the dressing but boy was it good! I think it had lemon, vinegar, and oil. I will have to find that one out!

Gratitude Makes A Healthy Heart

It was a salad with sprouts, organic spring mix, chick peas, red onion, zucchini, and quinoa. It was wonderful! She even had her own homemade dressing. As I sat down to eat, they took off out the door, so I didn’t get a chance to ask what was in the dressing but boy was it good! I think it had lemon, vinegar, and oil. I will have to find that one out!

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