Use grape leaves to boost your intake of roughage.
Not exact matches
1 rustic baguette, cut into 1/2 inch cubes 2 cups heirloom
grape tomatoes, halved (or
use large tomatoes) 14 oz artichoke hearts, halved 14 oz black olives 1 cup marinated mozzarella, cut in 1/2 inch pieces 1/2 cup basil
leaves, thinly sliced, plus extra for garnish if desired 3 tablespoons extra virgin olive oil 2 tablespoons water 2 tablespoons balsamic vinegar 2 tablespoons Dijon mustard 1/2 teaspoon salt 1/2 teaspoon black pepper
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
I like to
use fresh vine
leaves from our
grape vine and simply blanch them in boiling water for 30 seconds before refreshing in cold water.
I made this yesterday to celebrate fourth of July with my parents and they were so amazed it was all raw (I even
used raw
grape leaves straight from my grandma's
grape vine!!!!) We all fell in love with that tahini sauce and also enjoyed dipping some flax corn tortilla chips in it.
All three are a good option for making dolmades (that's the traditional name for stuffed
grape leaves), just make sure to rinse the canned or jarred version under warm water to remove some of their salt brine before
using.
I did add a few other things, I bought roisterer chicken to
use for the other recipe (chicken salad with
grapes) for my husband and decided to throw in some of the extra
left over pieces, and then I added more sharp cheddar on top before adding the ritz topping and oh my!
* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I
used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint
grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor of
using a fresh chile pepper) * 1 1/2 cups coconut milk (I
used one can of organic «whole» coconut milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I
left these out and added a minced hot chile pepper instead)
Five - chicken salad for a burrito (see
using the tortilla shell again)-- mix almonds (
left over from the green beans), dijon mustard, red peppers (what you didn't cook from fajitas),
grapes, red pepper flakes, mayo, curry powder — to extend your individual ingredients shelf life just change peppers to pickled peppers and
grapes to raisins.
Line stuffed
grape leaves in pot, alternating direction with each layer, until the pot is filled 3/4 of the way or you've
used all your
leaves.
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold
grape tomatoes, halved 1 cup finely chopped Swiss chard (I
use a food processor for this task) 1/3 cup fresh cilantro
leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil
leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro
1 cup (240 ml) raw millet (any color will work) 1 butternut squash 100 g raw hazelnuts 2 avocados, diced 1 small romanesco broccoli, broke into bite - size florets 2 handfuls purple
grapes, cut in half 2 handfuls green
leaves, we
used beetroot
leaves 1 pomegranate, seeds
Warm Salad of Roasted Cauliflower,
Grapes and Black Rice for the salad 1 cup black forbidden rice (I use this brand) sea salt 1 cauliflower head — cut into florets 2 tablespoons olive oil 1 garlic clove — minced 1 teaspoon cumin — preferably freshly ground 2 cups seedless grapes — cut into quarters (optionally, use a variety of grapes) 1 small chili pepper — seeded and minced (optional) bunch cilantro
Grapes and Black Rice for the salad 1 cup black forbidden rice (I
use this brand) sea salt 1 cauliflower head — cut into florets 2 tablespoons olive oil 1 garlic clove — minced 1 teaspoon cumin — preferably freshly ground 2 cups seedless
grapes — cut into quarters (optionally, use a variety of grapes) 1 small chili pepper — seeded and minced (optional) bunch cilantro
grapes — cut into quarters (optionally,
use a variety of
grapes) 1 small chili pepper — seeded and minced (optional) bunch cilantro
grapes) 1 small chili pepper — seeded and minced (optional) bunch cilantro
leaves
Among these is a service called «VinoTherapy» — a treatment I myself have experienced that
uses organic wine byproducts like
grape leaves, stems, skin and seeds to exfoliate, moisturize and replenish skin all over the body.
These practices conserve water
use, and create a healthy
leaf canopy and
grapes with full, ripe flavors.
You'll find people who tell you to
use grapes, cabbage
leaves, pineapple juice, certain grains of one sort or another, or even milk to make your starter.
She was planning on making a batch of
grape leaves and asked me how mine came out
using the swiss chard instead.
Carl Lewis earlier had overcome a bad stomach to win the long jump, with a leap of 28» 5 1/2», from the Soviet Union's Robert Emmiyan (28» 0»), but
left a sour -
grape taste in a few mouths with remarks on British TV to the effect that some winners in the Worlds had
used performance - enhancing drugs.
The pear and
grapes were to naturally add sweetness but you could probably
leave this out and
use stevia, organic raw agave or honey instead.
I like to refrigerate my
grape tomatoes but always
leave the larger ones out on the counter and try to
use them up ASAP.
Steam leftover
grape leaves for
use in pureed soup — a blend of broccoli, onions, kale,
grape leaves and other green veggies makes for a flavorful and nutrient - packed meal.
Grape leaves were also
used to stop bleeding.
1/4 cup Blueberry Kombucha (
left to turn to vinegar) 2 Tbs Honey (I
used wildflower) 1/2 cup vegetable oil (or
grape seed oil) 1/2 cup fresh Blueberry s Juice of 1 lemon 1/2 tsp salt 1/4 tsp fresh cracked pepper Combine all ingredients in blender and blend until combined.
Use two
grapes or one banana for the white lines, one strawberry for the red line, and blueberries for the top
left corner.
If you're
using canned or jarred
grape leaves, just rinse off the brine and let dry before
using.
While the
grape leaves and other parts had
uses as foods or feedstuffs for animals, the pits were true waste, with only a small amount repurposed for other
uses.
Take olive
leaf extract it is a great product all natural.I take it daily and no longer get cold sores
used to get the all the time.Also take
grape seed extract this to kills fungus.Olive
leaf will actually kill viruses also very good product.Make sure you stay away from things with sugar as that just feeds the yeast.
Here is a quick list of foods to avoid giving to your pet: Alcoholic beverages Apple seeds Apricot pits Avocados Cherry pits Candy (particularly chocolate — which is toxic to dogs, cats, and ferrets — and any candy containing the toxic sweetener Xylitol) Coffee (grounds, beans, and chocolate - covered espresso beans) Garlic
Grapes Gum (can cause blockages and sugar free gums may contain the toxic sweetener Xylitol) Hops (
used in home beer brewing) Macadamia nuts Moldy foods Mushroom plants Mustard seeds Onions and onion powder Peach pits Potato
leaves and stems (green parts) Raisins Rhubarb
leaves Salt Tea (because it contains caffeine) Tomato
leaves and stems (green parts) Walnuts Xylitol (artificial sweetener that is toxic to pets) Yeast dough
We've all seen ribbon, raffia and twine
used but to that you can add sprigs of rosemary, ivy or small flowers such as pansies or a recent blog site feature of a
grape leaf with a wine cork tied to it via twine, which held the napkin (it was very clever
use of something you might throw away — wine cork).
I found the stands that
used crystal pieces needed to be held a little longer and for the
grape plate with the crystal candle holder, I carefully centered a heavy book on top of the candle holder and
left it for about an hour.