Not exact matches
I recall us in our pallor at the stand - offish kibbutz on its narrow shelf of shore past the Qumran scroll mines, how they had
fresh water hoses afloat on the surface to
wash our mouths and eyes if the clear Mars - gravity
water got into them, as we drifted high as triremes.
Get a fine roe shad, as
fresh from the
water as possible, scale, split down the back, clean,
wash well and wipe dry.
200 g black chickpeas, soaked in cold filtered
water for at least 9 hours, or overnight, then
washed and drained 150 g quinoa,
washed under cold running
water half a red pepper, cleaned and cut into cubes half a yellow pepper, cleaned and cuto into cubes 8 - 10 cherry tomatoes, cleaned and cut into quarters 1 carrot, cleaned and cut into cubes 2 hanfuld black pitted olives, chopped a handful of
fresh parsley, cleaned and finely chopped a handful of
fresh basil, cleaned and finely chopped extra virgin olive oil, to taste whole sea salt, just enought to taste
Green Juice * Recipe for two * 2 bananas 1 lemon 1 cup frozen pineapple 1/2 cup frozen strawberries or mango pieces Handful of
washed kale 1/4 teaspoon
fresh or frozen ginger 1/2 cup
water Sprinkle of cayenne pepper
Filling and topping: 4 1/2 tablespoons granulated sugar 3 pounds
fresh strawberries, rinsed and quartered 1 large Granny Smith apple, grated 3 tablespoons balsamic vinegar 1 cup (7 ounces) light brown sugar, packed 3 tablespoons cornstarch 3 tablespoons Minute tapioca 3 grinds
fresh black pepper 3/4 teaspoon kosher salt (or 1/3 teaspoon table salt) egg
wash (1 large egg whisked with 1 teaspoon
water and a pinch of salt) demerara or other coarse sugar, or regular granulated sugar
I brought my elephant garlic scapes home and after I
washed them, I trimmed the bottoms and placed them in a mason jar filled with a bit of
water to keep them
fresh until I was ready to use them.
1 head of kale,
washed, dried and torn into large pieces 1/2 cup
fresh dill 1/4 cup nutritional yeast 2 Tbsp dill pickle juice (yep) 1 cup cashews 1/2 red bell pepper 1 Tbsp Dijon mustard 1/2 cup
water Sea salt to taste Cayenne (optional)
4 cloves of garlic, peeled 4 small shallots, peeled 1 small bunch of kale - 1/2 lb / 8 oz, stalks removed,
washed well 1/3 cup / 80 ml extra virgin olive oil 1/3 cup / 2 oz goat cheese, plus more for topping 2 tablespoons + hot pasta
water fine grain sea salt & freshly ground black pepper
fresh lemon juice - optional 12 oz / 340 g dried penne pasta
fresh thyme - and thyme flowers
A few
fresh vegetables
washed in cool
water.
1 cup French green or brown lentils 3 tablespoons white wine vinegar 1 1/4 cups
water 1 cup couscous (I used whole wheat) 1/2 teaspoons salt 1/4 cup extra virgin olive oil 1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt 1/2 cup
fresh mint leaves, chopped 1 bunch arugula, stems discarded and leaves
washed well, spun dry and chopped 2 cups cherry or grape tomatoes, halved 1/2 cup kalamata olives, pitted and chopped 1 cup crumbled feta 1/4 cup
fresh basil, julienned
A couple of things you can do:
Wash your hands Start with very clean glass containers Rinse the fruit well before use Use cold
fresh (filtered)
water Keep the jar in a cool place away from direct light
3 bundles callaloo or 3 bunches
fresh spinach,
washed, tough ribs removed, coarsely chopped 4 cups coconut milk (made by soaking 4 cups grated coconut in 4 cups of hot
water for 1/2 hour, then straining it) 2 cups milk 2 cloves garlic, minced 2 medium onions, chopped 1 bunch scallions, chopped 1/4 pound pumpkin or Hubbard squash, peeled and coarsely chopped 1/4 pound butter Salt and pepper to taste Habanero hot sauce to taste
Coriander Bread Thins 2 cups raw cashews — soaked overnight 1 cup meat of
fresh young Thai coconut 1/2 cup Irish moss — thoroughly
washed and soaked in hot
water for at least 10 minutes 1 cup
water from
fresh young Thai coconut or purified
water 1 tablespoon honey or another sweetener of choice 3 garlic cloves — 2 whole, and 1 finely chopped 1 small chili — 1/2 of it finely chopped 2 teaspoons coriander seeds — ground 1 teaspoon cumin seeds — ground 1 1/4 teaspoon salt freshly ground black pepper 3/4 cup brown flax seeds — ground 1/8 cup ground almonds 1 cup chopped cilantro
Coconut - Cilantro Cream Cheese 1 cup meat of
fresh young Thai coconut 1/2 cup
water of
fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly
washed and soaked in hot
water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons
water zest of 1 lime freshly ground black pepper — to taste 1 cup
fresh cilantro leaves or other herbs of your choice — chopped
If using fish filets (
fresh or frozen / thawed),
wash them under cold
water and set aside.
Fresh peaches were
washed with tap
water, sterilized with a sodium solution, rinsed with sterilized
water and then air - dried before being placed into the containers for testing.
After a while you can
wash them with
fresh water.
Ingredients 8 large organic Fuji apples (
washed, cored, and cubed; peel only if not organic) 1 lb
fresh organic cranberries (rinsed) 1 lb organic raisins 1 Tablespoon ground cinnamon 1 Tablespoon ground nutmeg 2 teaspoons cardamon 3 cinnamon sticks (optional) 6 ounces maple sugar (optional) 1 bottle (750 ml) Cabernet Sauvignon (or non alcoholic red wine) 2 cups
water Directions 1.
Ingredients 200 g pearled or semi-pearled farro, rinsed under running
water (plus natural mineral or filtered
water, and a pinch of whole sea salt to cook it - use 1 part farro, 2 parts
water) the juice of 1 lemon 2 large handfuls of
fresh green beans, ends trimmed,
washed and cut into pieces (plus natural mineral or -LSB-...]
1 cup of small white beans (soaked for 24 hours) 4 cups of
water Drizzle of olive oil 1 yellow onion, minced 4 cloves of garlic, peeled and finely chopped 1 — 28 oz can of fire roasted diced tomatoes 4 cup container of vegetable broth — low sodium, organic 5 large leaves of
fresh Tuscan aka Dinosaur kale (
washed, stem removed and chopped) 1 handful of
fresh parsley or 2 tablespoons of dried 1 tablespoon of
fresh oregano or 1 tsp of dried 1 teaspoon smoked paprika Salt and pepper
Ingredients 250 g chickpeas, soaked for 8 - 10 hours then cooked in filtered
water with a pinch of whole sea salt (use canned chickpeas only if you really have to) 8 - 10 cherry tomatoes (I used black cherry tomatoes),
washed and cut into wedges 4 large handfuls of
fresh parsley, rinsed, pat dried and more ore less -LSB-...]
2 cups Whole Wheat Flour 1 cup Rice Flour or Oat Flour 1 Tablespoons Xylitol or Maple Sugar 2 1/2 teaspoons Baking Powder 1/2 teaspoon Baking Soda 3/4 teaspoon Sea Salt 1/4 teaspoon Pepper 3/4 cup Unsalted Butter 1 Large Organic Egg, beaten 3 Tablespoons Ice Cold
Water 3/4 cup Organic Sour Cream 1/4 cup
Fresh Chopped Chives 3/4 cup Gorgonzola Crumbles 1 Large Egg, beaten with 2 Tablespoons Almond Milk for Egg
Wash
With
fresh running
water,
wash the potatoes to remove any sand they may have.
1/2 vanilla bean 1 1/4 cups
water 3/4 cup dark brown sugar 2 (4 - by 1 - inch)
fresh lemon strips 1/8 teaspoon salt 6 cardamom pods, smashed pinch kosher salt 1 pound firm - ripe
fresh apricots,
washed, halved lengthwise and pitted
1 onion 5 cloves of garlic (mmm I LOVE Garlic, so good for you especially in cold and flu season) 1 bunch of
washed trimmed
fresh parsley 1T
fresh oregano (or 2tsp dried) sea salt to taste (usually about 1/2 tsp) 1/2 -3 / 4 tsp red pepper flakes (depending how spicy you like it) 1/2 tsp ground black pepper 1/3 — 1/2 cup olive oil (add slowly till you get the right texture) 1/2 cup red wine vinegar
water a needed
goat cheese 1/4 cup
fresh sage, chopped Egg
wash — you can either use egg white mixed with
water or egg yolk mixed with milk, I tried and liked both Coarse sea salt, for topping
Ingredients 1 recipe pie dough (follows) 1 1/2 pounds sweet cherries (such as Rainier or Bing), pitted and halved 1 cup blueberries * scant 1/2 cup granulated sugar 2 Tbsp cornstarch 2 Tbsp
fresh lemon juice All - purpose flour, for rolling 1 large egg yolk, beaten with 1 tablespoon
water, for egg
wash 1 Tbsp granulated sugar, for sprinkling
That plus the spoonfuls of
fresh (simple) guac, a good dousing of my new creamy chipotle sauce, and a handful of sliced scallions (pro-tip:
wash and slice all of your scallions when you get home from the market, place them in a glass jar, cover with filtered
water, and seal it up.
11/2 cups red split lentils (masoor dal), picked over,
washed and drained 5 cups
water 3 tablespoons high - oleic safflower oil 1/2 teaspoon black mustard seeds 1 tablespoon minced
fresh ginger 3 cloves garlic, finely minced 3 small dried red chili peppers 1 medium onion, peeled and thinly sliced 1/2 small head of green cabbage, cored and thinly sliced or shredded (4 - 5 cups) 1 1/4 teaspoons ground cumin (preferably freshly ground) 1/2 teaspoon ground turmeric 1/2 teaspoon coriander or garam masala Pinch asafetida (see note above) 1 teaspoon dried fenugreek leaves (see note above) 1 cup finely chopped or crushed tomatoes (I used Pomi chopped tomatoes) 1 teaspoon salt Freshly squeezed lime juice, optional
1/2 pound whole wheat yakisoba noodles, frozen and pre-cooked (or 4 ounces dry noodles) 1/3 cup reduced - sodium soy sauce 1/4 cup
water 2 tablespoons cider vinegar 1 1/2 teaspoons granulated sugar 1 1/2 tablespoons toasted sesame oil 1 teaspoon vegetable oil 1/2 pound bok choy,
washed and chopped into 1 - inch pieces 2 teaspoons garlic, peeled and minced 1 teaspoon ginger, peeled and minced 2 green onions,
washed and finely chopped (both white and green parts) 3/4 pound firm tofu, cubed into 1 - inch pieces 2 teaspoons
fresh cilantro,
washed and chopped (stems removed)
1 red onion, sliced 1
fresh red chilli, sliced 1 knob of
fresh ginger, finely grated 2 garlic cloves, crushed 1 tsp black mustard seeds 1 tsp yellow mustard seeds 1 red bell pepper (capsicum), sliced into strips 3 spring onions, sliced 2 cups of frozen baby peas 1/3 cup
water 1 Tbsp apple cider vinegar Himalayan pink salt and black pepper 100g baby kale leaves,
washed
If you don't want to read the whole recipe here is the short version: Take dough, cut apples, wrap apples in dough, bake until cooked, don't fuc * it up, the end Image source Here is what you need: 1 Pkg puff pastry which has been thawed in the refrigerator, 8 small tart apples, 1
fresh lemon, 8 TBS sugar, 2 TBS cinnamon, 1 egg for egg
wash, extra sugar and preheat your oven to 400 degrees Image source Put a pot with
water on heat and let it boil, meanwhile cut the apples into thin slices and add them to the pot with the lemon juice then turn the heat off, put a lid on the pot and let the apples steam for a minute.
Soup 2 pounds
fresh tomatillos, husks removed and
washed, cut in half 1 medium onion (8 ounces), peeled and coarsely chopped 7 large garlic cloves, peeled, cut in half 2 small jalapeno peppers, split and seeded 1/2 teaspoon ground cumin 1 tablespoon kosher salt 1/4 teaspoon ground black pepper 5 1/2 cups chicken stock (or three 14oz cans low sodium chicken broth + 1/2 cup
water) 15 sprigs
fresh cilantro, tough stems discarded
One large head of organic cauliflower,
washed and cut into bite - sized florets One pound or more of small red potatoes, skin on —
washed and quartered Spray coconut or olive oil Salt Olive oil 1 inch piece of
fresh ginger, peeled and then grated 1 tablespoon of ground cumin 1/2 teaspoon of ground turmeric powder 1/4 teaspoon or less of ground cayenne 1/4 teaspoon of salt 1/4 cup of
water Handful of
fresh cilantro leaves —
washed and stems removed
Apricot, Kale, and Quinoa Salad Ingredients 1 cup quinoa 1.5 cups
water 2 small or 1 large clove of garlic, minced 1 tablespoon course - grain Dijon mustard 1 tablespoon apricot preserves 2 tablespoons olive oil 2 tablespoons balsamic vinegar 4 cups finely chopped,
washed kale 4 - 6 pitted and sliced
fresh apricots 1/4 red onion, coarsely chopped 1/3 cup roughly chopped or whole almonds, toasted Salt and Pepper to taste
When the fermentation is finished, the seeds are
washed with large quantities of
fresh water to remove the fermentation residue.
Filling 2 cups meat of
fresh young Thai coconut 1 cup
water of
fresh young Thai coconut 3/4 cup coconut oil — gently warmed in warm
water or the dehydrator to soften 1/4 cup Irish moss —
washed thoroughly and soaked in hot
water for at least 10 minutes 1 cup each raw macadamia and raw cashew nuts — soaked for 2 - 4 hours 2 tablespoons freshly squeezed lemon juice 2 tablespoons nutritional yeast 1 - 2 teaspoons salt about 6 tablespoons purified
water 1 cup of chopped olives of your favourite kind (may I suggest Cerignola olives that come with pits and taste velvety) 1 cup of chopped sun - dried tomatoes (this time I made an exception and used tomatoes preserved in olive oil instead of the dry variety) 1 packed cup
fresh basil leaves — or more to taste
fresh red and yellow tomatoes for garnishing — optionalIn a high speed blender, combine the coconut meat,
water and oil with the Irish moss until very smooth.
Lentil soup with crispy salami own recipe 2 tablespoons olive oil 2 leeks, sliced in half lenghtwise for easier
washing, then sliced in half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold
water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling
water 2 bay leaves handful of
fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oil.
Yield 2 servings Ingredients 1/2 cup sorghum 2 cups
water Kosher salt 2 cups arugula leaves,
washed 3 large radishes, sliced into thin rounds 1/2 cup cider vinegar 3/4 cup frozen peas, thawed Ricotta salata
Fresh mint leaves Black pepper Extra virgin olive oil
2 cups Basmati rice,
washed and soaked in
water for 1 hour 2 tablespoons vegetable oil 1 level teaspoon mustard seeds 1 tablespoon channa dal 1/2 medium Spanish or mild onion, sliced 2 serrano chiles, stems and seeds remove, very thinly sliced 1 sprig
fresh curry leaves or 1/2 teaspoon dried curry leaves, rehydrated and patted dry 1/2 teaspoon turmeric powder 1 quart
water Juice of 4 limes Salt to taste Chopped cilantro, whole cashew nuts, and lime wedges for garnish
When it is time to
wash or put
fresh water in the pail, the
water is drained from the pail into the toilet or tub before
washing.
Washing diapers isn't that hard, especially once you find a detergent and schedule that works, use additives for hard
water, and regularly bleach or strip to keep your diapers smelling
fresh and working well.
Use your Packable Pails in the backyard sandbox, for
washing the car, serving snacks like sand pudding, collecting garden produce, flower vase for a
fresh flower arrangement, gathering crayons and Legos, as a unique gift basket, hostess gift for the holidays or collapsible doggy
water bowl for an outing.
Someone told me to store gogles in a refregirator after
washing wih
fresh water, is this advisable?
If you have soft to average
water and your whole stash needs a deep cleaning, I recommend
washing your diapers to remove soil and
fresh urine, then following up with multiple hot
washes with no detergent.
It may help to keep your baby calm if you
wash one side of the face at a time, gently moving to the other side with
fresh new and warm
water.
Another feature of this tub is it filters out dirty
water so your baby is always being
washed in
fresh, clean
water.
1 tbsp green peas (
fresh or frozen) 1 carrot, peeled (if not organic) and sliced 1/2 small leek,
washed thoroughly and chopped
water or low sodium / homemade chicken or vegetable broth 1 sprig
fresh rosemary
The best way to
wash fresh spinach is to completely submerge the leaves in a bowl of
water and use your hands to «swish» them around, dislodging any dirt.