Sentences with phrase «see the note below»

To display statistics for previous versions / drawings of Mega Millions, see the notes below.

The first recipe is Sayur Bening Bayam, a clear Indonesian soup made with a variety of vegetables, but always includes spinach (and often corn — see my note below the recipe).

We also like the kids Rx bars or cut up half a Perfect Bar and put it in the «dipper jar» of his lunch box ** (see note below).

Marinate (in the fridge) anywhere from 30 minutes to 1 day (see note below)- the longer it sits the better the flavor!

Make sure you see the note below on proper head space.

Open can and pour off liquid (see note below).

2 big fat and juicy medjool dates (see Note below) 1 tsbp almond milk 1/2 tbsp unflavored or vanilla whey (if you're going unflavored, use ours!!!!) 2 tbsp smooth cashew nut butter (I used this one by Meridian!)

-LSB-...] ground flaxseed (optional - see note below) 3/4 cup coconut oil or butter3 / 4 cup honey2 Tablespoons vanilla extract2 Tablespoons cinnamon1 1/2 cups unsweetened, shredded coconut1 cup chopped nuts of your choice1 to -LSB-...]

olive oil 1 shallot, peeled and chopped 2 cloves garlic, peeled and minced 1 package tempeh, cubed 1 green pepper, diced 1 cup mushrooms, sliced 1 cup peeled and diced winter squash (I used delicata) 1 - 2 cups chopped Swiss chard (or other greens such as spinach or kale) 1/2 -1 cup favorite salsa (homemade or all - natural store - bought variety) *** see note below

Stir in the quartered figs, if desired (see Note below).

To make vegan fettuccine Alfredo, you'll need 8 ingredients: Cauliflower, garlic, vegetable broth, vegan heavy cream (see notes below) or coconut milk, light miso paste, fettuccine (gluten free if preferred), vegan Parmesan (see notes below on how to make it) and fresh parsley to garnish.

Slowly mix in half of the liquid into dry bowl, stirring continuously, and the rest 1/4 cup at a time to avoid a runny batter (not all gluten free mixes are the same see note below).

You'll also need to make the liquid component of the kimchi (see notes below).

Layer with chopped veggies, if using (see note below).

Please see the note below the recipe concerning this topic.

See note below for the addition of water.

For alternative preparation, see note below.)

These chocolate candies are very similar to Hershey Kisses, but it doesn't include dairy (unless you want a milk chocolate version, see notes below).

Simmer until the butternut squash is almost cooked (10 - 15 minutes), then add the spinach and beef and simmer for 5 minutes more (* see note below regarding the beef).

diced butternut squash — about 1/2 inch dice 4 cups beef stock 1 can coconut milk 3 tablespoons fish sauce 4 - 5 button mushrooms, sliced 2 - 3 cups baby spinach leaves 3/4 lb flat iron steak, thinly sliced (* see note below) 1 large lime — juiced

1/2 cup dried cranberries (see note below about drying cranberries) 1/2 tsp.

1 block of firm or extra firm tofu, drained and pressed (see notes below) 1/2 cup of chili sauce 1/4 cup of rice wine vinegar Several dashes of your favorite hot sauce 1 tbl of maple syrup 1 tbl Black or white sesame seeds 1 chili pepper / jalapeno diced (seeded or not depending on your heat preference) 1 cup of uncooked rice — cooked according to package directions 1 cup of shelled edamame, frozen with no need to defrost 3 spring onions, trimmed and sliced 2 tbl of pepitas 2 tbl of sunflower seeds 2 tbl of liquid aminos Garnish: red pepper flakes (optional)

Set 1 disk aside and wrap the remaining 2 disks in plastic wrap for future use (see note below).

This is a gluten - free (see notes below) and a vegan recipe with hints of sweet, tangy and heat, perfectly balanced.

When the sweet potato is tender, add shredded mozzarella cheese and bring the skillet to the oven to melt the cheese * (see note below).

* If you are using pork rinds, see notes below.

(* see note below *)

For salad: 1 medium bunch of lacinato kale, stems removed, chopped well 2 tablespoons extra virgin olive oil Zest and juice of one large organic lemon 1 tablespoon pomegranate molasses (or substitute balsamic vinegar plus a touch of honey) 3 cups cooked chickpeas 1 1/2 cups cooked barley or farro (see note below) 1/2 cup roasted, salted cashews, roughly chopped (or substitute chopped tamari almonds) Salt and freshly ground black pepper to taste

3 large over-ripe bananas 1 «flax egg» (see note below) 1/3 cup extra virgin olive oil or high - oleic safflower oil 1/4 cup packed brown sugar 1/4 cup maple syrup 1 1/4 teaspoons vanilla extract 1 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves 1 1/2 cups spelt flour 1/4 cup chopped walnuts Scant 1/4 cup uncooked millet

(See my notes below this recipe for using other ingredients, if you want to.)

Base (see note below): * 6 cups fresh blueberries * 1/4 cup sugar * Juice and zest of 2 limes (can substitute 1 lemon)

* See note below.

3/4 cup desiccated coconut 3/4 cup raw almonds 3/4 cup raw brazil nuts (or cashews) pinch sea salt 8 medjool dates, pitted 2 Tbsp coconut oil, gently melted (see note below)

To make the base, first gently melt the coconut oil by placing it in a heat proof bowl set over a pan of steaming water with the heat turned off (see note below).

1 cup cashews, soaked 2 Tbsp coconut milk 1 1/2 cups fresh strawberries, washed & hulled 3 Tbsp pure maple syrup pinch himalayan pink salt 1/2 cup coconut oil, melted (see note below)

1 cup cashews, soaked 1/2 cup nut milk or coconut milk 1/4 cup pure maple syrup 1/2 vanilla pod, scraped (or 1/2 tsp vanilla powder) pinch himalayan pink salt 1/4 cup coconut oil, gently melted (see note below)

See note below for overnight roll instructions.

See my note below the recipe about the choice of milk and coconut butter measurements to help guide you when making this delicious recipe.

1/2 cup desiccated coconut 1/2 cup raw almonds pinch pink himalayan salt 6 medjool dates, pitted 1 Tbsp coconut oil, gently melted (see note below)

Discard the pulp (or see Notes below).

1/2 cup desiccated coconut 1/2 cup raw brazil nuts pinch pink Himalayan salt 5 medjool dates, pitted zest of 1 organic lemon (see note above) 1 Tbsp coconut oil, gently melted (see note below)

1/2 cup desiccated coconut 1/2 cup raw walnuts pinch pink Himalayan salt 6 medjool dates, pitted 1/4 t ground nutmeg or 1/4 freshly ground nutmeg 1 Tbsp coconut oil, gently melted (see note below)

Make sure to see my notes below for a few tips I've picked up along the way.

2 cups cashews, soaked (see note below) 1T lemon juice 1/2 cup drinking coconut milk (or nut milk of choice) pinch himalayan pink salt 4 very ripe bananas, mashed (2 Tbsp pure maple syrup or rice syrup — OPTIONAL) 1/4 cup coconut oil, gently melted (see note below) 2 Tbsp cacao butter, gently melted (see note below)

2 rounded cups cooked quinoa (see note below for cooking instructions) 3/4 cup shredded cheddar cheese (or other variety, if you prefer) 1/2 cup low - fat cottage cheese 1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed dry) 3 eggs 3 tablespoons all purpose flour 2 green onions, including white parts 1 / 2 teaspoon sugar 1/4 teaspoon black pepper 1/4 teaspoon ground cumin 1/8 teaspoon salt 1/8 teaspoon garlic powder Olive oil for frying To cook quinoa for the above recipe: 1 cup uncooked quinoa 2 cups water

To make the lemon coconut filling, first gently melt the coconut oil and cacao butter by placing it in a heatproof bowl over a pan of steaming water with the heat turned off (see notes below).

1 cup cashew, soaked (see note below) 2 organic lemons, juiced (plus zest of 1) 1/4 cup drinking coconut milk (or nut milk of choice) 1/3 cup pure maple syrup, rice syrup or raw honey pinch himalayan pink salt 1/4 cup coconut oil, gently melted (see note below) 1 Tbsp cacao butter, gently melted (see note below)

To make the banana filling, first gently melt the coconut oil and cacao butter by placing it in a heatproof bowl over a pan of steaming water with the heat turned off (see notes below).

1 — 2 lb lobster 2 cups Wondra flour 1/4 cup chili powder 2 tablespoons cayenne sea salt 1/4 cup canola oil 1 1/2 tablespoons fresh garlic, minced 1 tablespoon red pepper flakes 1/2 cup fresh basil leaves 1/4 cup chili oil (see note below) 2 tablespoons sun - dried tomatoes, julienned 1 tablespoon lemon zest, julienned, simmer in simple syrup, and drained 2 tablespoons unsalted butter Fresh basil leaves, deep fried (for garnish) 4 (approx 1 lemon per person) lemons, cut into eighths

See notes below.