Sentences with phrase «leafs for free as»

Not exact matches

Just two months later, perhaps not surprisingly, Boatman left EA to become senior vice-president of mobile for Zynga, which develops simple, free games such as Farmville for Facebook and mobile devices.

On Thursday, Whirlscape announced that the Minuum has left the beta phase, and is currently available to download on the Google Play store (as a free trial as well, for a limited time).

But just as with Nintendo's 3DS handheld, it's also an argument for buying the card - based versions of games, leaving you free to fill the internal space with digital - only fare.

However, if TweetDeck's demise as a mobile and desktop app leaves you scrambling for a new social media management tool, here are a few of the top alternatives — they're not free, but they do offer a host of services that go beyond most free monitoring tools:

New York City - based Tanooki Labs created Bedside in 2012 as a «portfolio project for good,» and they decided to leave it completely open source and free.

As for other perks, if your current employer provides you with free or discounted products or services, consider accessing these perks before you leave the company.

This can be favorable for younger beneficiaries, as their RMD amounts will be lower, thereby allowing them to leave larger balances in the accounts to accrue tax - deferred earnings (or tax - free earnings if in Roth IRAs).

Many brokers feel as though once the markets close they are off duty and free to leave the office, however, doing so isn't making themselves available for their clients.

I often recommend leaving IRAs and other tax - advantaged accounts to grandchildren, as it allows for the possibility of decades of tax - deferred and potentially tax - free distributions, which can be an extremely powerful estate transfer strategy.

It will also free up funds for important preparations to have a baby, such as saving for hospital and parental leave costs.

What happened in Denmark was that the banks left the most highly leveraged folks alone (some of them even lived for free as «caretakers» of their «repossessed — but not quite cause then we'd have to book the loss» 2 - 15 MEUR mansions.

Schwartz shows how these experiments are in fact better interpreted as leaving room for conscious will — and, indeed, a thoroughly libertarian free will.

The writer who goes under this name has left us some of the most magnificent poetry in the Bible — poetry which is largely free from the archaic obscurity of some of the earlier prophets, and can be enjoyed for the power and range of its imagery and its richly embroidered language, as well as for the sublimity of its thought, which touches, probably, the highest level reached anywhere in the Old Testament.

He then utilized terminology that for decades informed the basic stance of process theology on the nature of true power, though, as we shall see, that is open to challenge: God «persuades the world by an act of suffering with the kind of power which leaves its object free to respond in humility and love.»

«Then at least,» I wrote at the time, «left to ourselves, we will be able, under the guidance of a new Holy Father (who will, I hope and pray, see it as his aim to complete the work of the pontificate which has just come to such an unexpected end), and with God's help, return in the light of a new Eastertide to the business of building up the Church once more, free of the attentions of the roving media protagonists who so rarely care a jot about what, for a week or so, is currently attracting their fitful attention.»

We know he did not reject the necessity of grace, but thought of it as leaving man free for co-operation with God.15 But Augustine has always been given credit for having preserved the essential Christian doctrine that God's grace is necessary to give to man what he can not give to himself, that is forgiveness, and the empowerment of his will to love God and his neighbour.

For we shall neither defend her former social position as far as at all possible, nor shall we want to make her give up whatever is still left of this historical position as fast as possible and of her own free will.

He is doing as Jesus did and expressing love at the same time which is as Jesus intended... doing these things in love is in the Bible but Jesus did not explicitly state who to express that love... It seems God left some room for free expression of love.

While God can decide to pre-settle whatever aspects of the future he wishes, to the degree that he has given agents freedom, God has chosen to leave the future open, as a domain of possibilities, for agents to resolve with their free choices.

For me, who started out my life as an evolutionary, nihilist, atheist... It is very good news that there is a God, He is good, He loves me, I am not alone, He will never leave me or forsake me, He loves being with me, I'm can be more myself with Him than without Him, He isn't afraid of my doubts, I'm free to question anything, I'm safe, death is not the end, the earth will be restored, we will see righteous government, there will be an end to war, I will get to be a part of that restoration, I am a part of it now, all I do now that is of the kingdom shall remain, I will see the full fruit of that labor in the world to come... Wow.

If you'll permit me to leave this thought: I have concluded after many years of «church hopping» to finally «no church» that what we need in the «church» is not anything «new» as stated in your last paragraph but rather a «liberation from»... I conclude that the church (organized or free) considers this return to liberty (brought about by Christ) as a legitimate «next step» in the history of «church» but that is firstly a lie and secondly opens up a door for even more destructive creativity by humans.

Jesus4FREEDOM, the fact that you assert as much does not change the fact that if you have an omniscient god, who knows exactly what you future consists of, by definition, leaves no space for free will.

For good or ill, the nomination process today is structured as a marathon; for the race to end almost before it begins would leave voters uneasy and journalists with too much free time, which can only lead to mischiFor good or ill, the nomination process today is structured as a marathon; for the race to end almost before it begins would leave voters uneasy and journalists with too much free time, which can only lead to mischifor the race to end almost before it begins would leave voters uneasy and journalists with too much free time, which can only lead to mischief.

I suspect there are many, like myself, whose spiritual support networks have eroded as they've left them, been excluded from them, etc. who would find the fee worthwhile if convinced there's something meaningful happening in the big tent that we can't see and join in on for free in the parking lot.

Finally — feel free to sub out the corn tortillas for a cos lettuce leaf, as a lighter option.

3 - 4 cups water 1/2 teaspoon minced ginger (or 1 inch cube of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge of lemon for garnish

I made dinner rolls for the 1st time and they were a little denser than I wanted... was wondering if the xanthem gum was the culprit... so I looked up adjusting xanthem gum for dense bread and it brought me here... your article says if bread is rubbery it might have too much xanthem... I have perfected my cupcakes they are light fluffy and moist... and good enough that I was able to sell them at a local cafe for 3.00 a piece and could not keep up... anyway the xanthem gum measurements for cakes is supposed to be 1/2 tsp per cup and I only use 1/4 tsp per cup... so I am thinking if I reduce the xanthem in the rolls it would produce an airier roll... as everyone knows gluten free flours can be expensive... and I wanted to avoid making a failed batch as bread and cake are a bit different... the 1st batch tased great... just won't leave much room for food due to density... as is the problem with lots of gluten free stuff... am I on the right track?

as for egg free recipes, i have recently found that replacing the egg whites can be done easily by replacing 1egg white with 1 table spoon of chia seed in half a glass of water left to rest and expand for 10 min.

1 ⅛ cups Gluten - Free Multi-Blend Flour Mix, more as needed 2/3 cup finely ground gluten - free rolled oats 3/4 cup + 1 1/2 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 1 cup cold leaf lard or regular lard, cut into pieces 1/2 cup ice - cold water (more, as neeFree Multi-Blend Flour Mix, more as needed 2/3 cup finely ground gluten - free rolled oats 3/4 cup + 1 1/2 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 1 cup cold leaf lard or regular lard, cut into pieces 1/2 cup ice - cold water (more, as neefree rolled oats 3/4 cup + 1 1/2 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 1 cup cold leaf lard or regular lard, cut into pieces 1/2 cup ice - cold water (more, as needed)

As I was using up left over bread and chocolate (not sure that one counts really, as I never find it difficult to use chocolate) I'm entering this into Credit Crunch Munch which you can find out about with hosts Fab Food for All and Fuss Free FlavourAs I was using up left over bread and chocolate (not sure that one counts really, as I never find it difficult to use chocolate) I'm entering this into Credit Crunch Munch which you can find out about with hosts Fab Food for All and Fuss Free Flavouras I never find it difficult to use chocolate) I'm entering this into Credit Crunch Munch which you can find out about with hosts Fab Food for All and Fuss Free Flavours.

Revered for masterfully «blending the Bohemian and artistic free spirited left bank of Paris with the roots and tradition of the rural areas of France» and for using top - quality locavore ingredients, at Bleu Bohème Irvine brings to bear a combination of his experiences growing up in both France and Montreal, Quebec City, with a menu reflecting both traditional and seasonal bistro food as well as country classics.

Substituted chopped walnuts for breadcrumbs and left out the feta as am dairy free at the moment.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

* 2 plus tomatoes, finely diced * Half an English cucumber, finely diced * juice from 1 lemon * Kosher salt * 1/4 cup vegetable oil (I used olive oil) * 1 large eggplant, peeled and cut into generous 1 / 4 - inch slices * 4 large eggs, hard cooked, peeled and sliced (omit for vegan) * 1 cup pre-seasoned tahini (sesame paste, also known as tehina or tahina) or 1 cup plain tahini seasoned with 1 clove minced garlic and lemon juice to taste) 1/2 cup loosely packed flatleaf parsley leaves Half a small white onion, minced 1/2 cup thinly sliced or diced dill pickle Amba (pickled mango; or use a little harissa or other hot sauce) 4 pita breads (omit and serve as a salad for gluten - free)

For dairy - free option, leave out cheese and Greek yogurt as toppings.

DATE BBQ SAUCE INGREDIENTS 1/2 cup pitted Medjool dates 1/2 cup balsamic vinegar 2 tablespoons fresh lime juice (from 1 lime) 2 teaspoons gluten - free tamari 2 teaspoons tomato paste 1 teaspoon grainy mustard 1 teaspoon onion powder 1 teaspoon garlic powder sea salt & ground black pepper, to taste water to thin CREAMY AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ sauce.

If the icing sounds like one step too many for you though, feel free to leave it off — I assure you this slice tastes just as good un-iced (especially if you keep it on the slightly underdone side of baked) and eat it fresh out of the oven with a dollop of coconut yoghurt.

I made it with gluten free brown rice pasta and did not need to adjust the liquid at all as the pasta cook time was 11 minutes — just the right amount of liquid was left plus perfect for leftovers since rice pasta soaks up so much as it cools!

Steak tartare with crispy potato skins 8 medium floury potatoes (such as maris piper) 3 tbsp cold - pressed rapeseed oil or olive oil300g British grass - fed beef fillet, very finely chopped (see tips) Good quality mayonnaise and bitter salad leaves to serve (optional) For the dressing 2 medium free - range egg yolks40g cornichons, finely chopped 1/2 banana shallot or 1 small round shallot, finely chopped2 tbsp capers in brine, rinsed and finely chopped2 tbsp dijon mustard1 anchovy fillet, finely chopped 1/4 tsp smoked sweet paprika 1/4 tsp Tabasco sauce 1/4 tsp Worcestershire sauce1 tbsp extra-virgin olive oil2 tbsp mixed fresh herbs (such as tarragon, parsley and chives), very finely chopped

8 medium floury potatoes (such as maris piper) 3 tbsp cold - pressed rapeseed oil or olive oil300g British grass - fed beef fillet, very finely chopped (see tips) Good quality mayonnaise and bitter salad leaves to serve (optional) For the dressing 2 medium free - range egg yolks40g cornichons, finely chopped 1/2 banana shallot or 1 small round shallot, finely chopped2 tbsp capers in brine, rinsed and finely chopped2 tbsp dijon mustard1 anchovy fillet, finely chopped 1/4 tsp smoked sweet paprika 1/4 tsp Tabasco sauce 1/4 tsp Worcestershire sauce1 tbsp extra-virgin olive oil2 tbsp mixed fresh herbs (such as tarragon, parsley and chives), very finely chopped

600 - 800 ml light chicken or fish stock65g unsalted butter3 banana shallots, finely sliced250g risotto rice (such as arborio) 80 ml dry white wineFinely grated zest and juice1 lemon, plus wedges to serveHandful fresh parsley leaves, finely chopped65g plain flour2 medium free - range eggs100g dried breadcrumbsVegetable oil for frying200g good quality smoked salmon2 handfuls watercress For the horseradish cream 3 tbsp grated hot horseradish60ml crème fraîcheSqueeze lemon juice (optional) Also useful but not essentfor frying200g good quality smoked salmon2 handfuls watercress For the horseradish cream 3 tbsp grated hot horseradish60ml crème fraîcheSqueeze lemon juice (optional) Also useful but not essentFor the horseradish cream 3 tbsp grated hot horseradish60ml crème fraîcheSqueeze lemon juice (optional) Also useful but not essential

«Many consumers may well be turning to dairy alternatives or lactose - free cow's milk for perceived health reasons as our research shows that a number of people feel drinking milk can upset their digestive system and leave them feeling bloated,» she said.

Sticky Vietnamese pork meatballs with rice noodles and pickled vegetables For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) for frying For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) for drizzlingSqueeze lemon juice (optional) 01.

Carbs Lemon risotto cakes with smoked salmon and horseradish cream - Delicious 600 - 800 ml light chicken or fish stock65g unsalted butter3 banana shallots, finely sliced250g risotto rice (such as arborio) 80 ml dry white wineFinely grated zest and juice1 lemon, plus wedges to serveHandful fresh parsley leaves, finely chopped65g plain flour2 medium free - range eggs100g dried breadcrumbsVegetable oil for frying200g good quality smoked salmon2 handfuls watercress For the horseradish cream 3 tbsp grated hot horseradish60ml crème fraîcheSqueeze lemon juice (optional) Also useful but not essentfor frying200g good quality smoked salmon2 handfuls watercress For the horseradish cream 3 tbsp grated hot horseradish60ml crème fraîcheSqueeze lemon juice (optional) Also useful but not essentFor the horseradish cream 3 tbsp grated hot horseradish60ml crème fraîcheSqueeze lemon juice (optional) Also useful but not essential

These sushi rolls are gluten, dairy, egg, nut, and soy - free (as long as you leave out any tofu and no tamari for dipping).

Also feel free to leave out any vegetables you might not have on hand as this is supposed to be quick and easy and should not require additional trips to the grocery stores, ain't nobody got time for that!

This leaves you with a little wiggle room for toppings, such as berries or sugar free syrup.

While it has long been the case that people are leaving meat and dairy off their plates more frequently, seeing the incredible rise in meat - free foods as a market sector is a clear indication that consumer habits are changing for the better.

This year the challenge actually increased because so many of you left comments on my Pizza Muffin recipe asking for a nut - free version, as well as more nut - free recipes.

Ingredients 1 tablespoon olive oil 1/2 cup thinly sliced yellow onion 4 cloves garlic, pressed or minced, optional 8 ounces cubed packaged seitan 8 ounces crimini mushrooms, quartered or halved, very bottom of stem removed 1/2 teaspoon ground nutmeg, optional 1/2 cup vegan mayonnaise such as vegenaise 1 1/2 tablespoons freshly squeezed lemon juice 2 teaspoons wheat - free tamari Pinch crushed red pepper flakes, optional 2 tablespoons finely chopped flat - leaf parsley Sea salt and ground black pepper to taste 2 tablespoons nutritional yeast 1 teaspoon smoked paprika Parsley sprigs for garnish