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with Gabbi Patrick

ensalada de nopales

  • 5 oz. grilled nopales (recipe below)
  • 2 tbl. cumin dressing (recipe below)
  • 1 ea. heirloom tomato
  • 4 oz. panela cheese (two 2 oz. slices)
  • 1 avocado
  • Sea salt flakes to taste
  1. Slice tomato into 3 1/2 inch slices, salt each slice
  2. Layer each tomato slice with a slice of Panela cheese
  3. Top the salad with the Grilled Nopales
  4. Dress the salad
  5. Dice avocado and garnish

grilled nopales

  • 5 ea. nopales (cleaned)
  • 1/4 c. diced cherry tomato
  • 1/4 c. diced onions
  • 2 tbl. cilantro, chopped
  • 1/2 c. lime (juice)
  • 1 ea. Serrano, diced
  1. Clean the paddles
  2. Brush each side with oil, then sprinkle paddle with salt and lime juice
  3. Score the paddles lengthwise 3 times with a knife
  4. Grilled the prepared paddles at med-low, turning them occasionally for about 15 min
  5. Sauté onions and tomatoes, set aside
  6. Let the grilled paddles cool, cut into strips
  7. Combine stripped cactus paddles with onions and tomatoes, add cilantro and serrano mix

cumin dressing

  • 1 c. olive oil
  • 3/4 tbl. ground cumin
  • 1/4 c. brown sugar
  • 1/2 c. red wine vinegar
  • 1/4 tbl. salt
  • 3 ea. garlic
  1. Mince garlic, place in empty bowl
  2. Add ground cumin, brown sugar, red wine vinegar, and salt to the minced garlic
  3. Add olive oil and gently whisk