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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup sunflower oil
- 1 cup fresh cilantro
- 2 cups millet (puffed)
- 1 cup pepitas (raw)
- 1/4 cup manchego (grated)
- 2 Tbsp. sesame seeds
- 1 tsp. ancho chile powder
- 1 tsp. cumin
- 1 Tbsp. minced garlic
- 1/4 cup agave nectar
- salt (to taste)
- 1/3 cup sunflower oil
- 8 jalapenos (halved)
- 8 scallions (white and light greens parts)
- 8 cups vegetables (cut into desired size and shape, I used carrots, jicima, and asparagus)
- 1 head garlic (broken into cloves, no need to peel)
- 3 cups cider vinegar
- 1 cup water
- 2 Tbsp. kosher salt
- 2 bay leaves
- 1 1/2 tsp. fresh oregano (or 1/2 teaspoon dried oregano)
- 3/4 tsp. fresh thyme (or 1/4 teaspoon dried thyme)
- 1 Tbsp. sugar
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NutritionView More
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1310Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1310Calories from Fat660 |
% DAILY VALUE |
Total Fat73g112% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol<5mg1% |
Sodium4070mg170% |
Potassium1540mg44% |
Protein35g |
Calories from Fat660 |
% DAILY VALUE |
Total Carbohydrate134g45% |
Dietary Fiber28g112% |
Sugars6g |
Vitamin A350% |
Vitamin C90% |
Calcium35% |
Iron70% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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