leslie-woodward | Blog

© COPYRIGHT 2019 LESLIE WOODWARD WELLNESS

  • Facebook Social Icon
  • Instagram

FOLLOW ALONG ON INSTAGRAM

FOLLOW ME:

  • Facebook Clean Grey
  • Twitter Clean Grey
  • Instagram Clean Grey

SEARCH BY...

Please reload

RECENT POSTS: 

April 27, 2017

April 22, 2016

Please reload

February 15, 2014

Whenever I make this salsa, people just cannot get enough!

 

(Thank you http://www.fabtasticeats.com!)

 

  • 1 (14.5 ounce) can Organic Fire Roasted tomatoes

  • 2 organic vine ripened tomatoes, quartered

  • 1 (4 ounce) can fire roasted green chiles

  • 1/2 cup chopped red onion

  • 3 Tablespoons minced garlic

  • Juice of 1 lime

  • 1/2 Jalapeno, seeded and chopped

  • 1/2 cup fresh cilantro

  • 1/2 teaspoon salt

  • 1 teaspoon cumin

  • 1/2 teaspoon cayenne

 

   Place in food processor or high speed blender and pulse until desired consistency. Add into some mashed avocado with extra lime, sea salt, and pepper for an incredible guacamole!

December 3, 2013

  • 2 tbsp Extra Virgin Olive Oil

  • 1 Large Red Onion, finely diced

  • 4 cloves of Garlic, finely minced

  • 5 springs of cilantro

  • 3/4 tsp Cumin

  • Sea Salt

  • Chipotle Peppers in Adobo Sauce — 1-2 peppers, chopped, 1 tbsp sauce

  • 2 Sweet Potatoes, peeled and diced

  • 6 cups Chicken or Vegetable Broth for Vegan

 

  Heat oil in a large pot over medium heat. Add onion, garlic, cilantro, cumin, and a big pinch of salt and cook until softened but not browned, stirring occasionally. Add chipotle and sweet potatoes and stir to combine, then adding the chicken or veggie stock. Turn up the heat to high and once the soup comes to a boil, lower to a simmer and cook until sweet potatoes are soft, about 30 minutes. Remove the cilantro and puree the soup either in a powerful blender or with an immersion blender.

September 20, 2013

(From ‘It’s All Good’ by Gwyneth Paltrow & Julia Turshen)

 

  • 1 small poblano pepper

  • 1/2 yellow onion, peeled and roughly chopped

  • 2 garlic cloves, peeled

  • Juice of 1 lime

  • 1/4 cup fresh cilantro

  • 1/4 fresh jalapeno, seeds removed

  • 3 tbsp extra virgin olive oil

  • 1 pound mild white fish (halibut, cod, grouper, striped bass, etc.), skin disgarded, cut into 1/2 inch dice

  • Sea Salt

  • Pepper

  • Warm corn tortillas, salsa, guacamole, black beans

 

   Cut the poblano pepper (and remove seeds) so that it can lay as flat as possible on an aluminum lined baking sheet. Broil in the oven for 15 minutes or until it is charred all over. Remove from the oven and place in a paper bag and close tightly, allowing the pepper to steam for 15 minutes. Remove from bag, and peel the charred skin off of the pepper. Place the pepper in a blender or food processor along with the onion, garlic, lime juice, cilantro, and jalapeno and set aside.

 

   Heat olive oil in a la...

September 19, 2013

  • 1 can Black Beans

  • 2 tbsp Extra Virgin Olive Oil

  • 2 Garlic Cloves

  • 5 sprigs Cilantro

  • Pinch of Sea Salt

 

   Heat olive oil over medium heat and add garlic. Saute until golden, then adding the beans plus their liquid, the cilantro sprigs, and the sea salt. Combine well, increase heat to high, and bring to a boil. Then lower to a simmer and leave, stirring from time to time, to simmer for 15 minutes. Remove cilantro and serve.

September 18, 2013

(From ‘It’s All Good’ by Gwyneth Paltrow & Julia Turshen)

 

  • 1 Poblano Pepper

  • 6 Tomatillos, papery layers and stems discarded, roughly chopped

  • 2 Jalapenos, stems discarded, roughly chopped (seeds and all)

  • 1/2 White Onion, peeled and thinly sliced

  • Small handful of Cilantro

  • Juice of 1 Lime

  • 1 tbsp Pickled Jalapenos

  • Sea Salt

 

   Cut the poblano pepper (and remove seeds) so that it can lay as flat as possible on an aluminum lined baking sheet. Broil in the oven for 15 minutes or until it is charred all over. Remove from the oven and place in a paper bag and close tightly, allowing the pepper to steam for 15 minutes. Remove from bag, and peel the charred skin off of the pepper. Set aside. Line a sheet pan with tinfoil again and place the tomatillos, 1 of the chopped jalapenos, and the onion on it, mixing to combine. Broil the vegetables, stirring now and then, until collapsed and a bit charred, about 10 minutes. Transfer the broiled vegetables to a food...

September 14, 2013

Fun Fact: I gave this recipe to my wedding caterers! It was a huge hit.

 

  • Salad Greens

  • 2 Tomatoes, sliced

  • 1/2 Red Onion, thinly sliced

  • 1 Avocado

  • 1 tbsp Cilantro, finely chopped

  • Juice of 2 Limes

  • 2 tbsp Olive Oil

  • Salt & Pepper to taste

 

   Whisk the cilantro, lime juice, olive oil, salt and pepper together to make dressing. Combine all other ingredients in a large salad bowl, then add dressing. Mix well. A great compliment to latin-themed dishes!

Please reload