OK you have a natural advantage when everyone has their feet on the ground but heading is all
about leaving the ground and more about timing, technique and strength — in fact big people, depending on body shape, mass etc will have more physiological obstacles to propelling upwards their bodies than more regular sized people.
Some genuinely worry
about leaving the ground and its mainly fear of the unknown.
When Liverpool were played off the park in the first half against Blackpool in 2010 I sat in my seat and thought
about leaving the ground early for the first and only time in my life.
Not exact matches
It's almost as if we have some sort of control over our lives when we hear
about someone who got tired of the
grind and
left it all to find success in the job of their dreams.
Achenbach reported the telescopes had never
left the
ground, which prompted a number of questions
about the mysterious NRO hardware.
FILE - In this Aug. 24, 2016, file photo, New Mexico Finance and Administration Secretary Duffy Rodriguez, from
left, Taxation and Revenue Secretary Demesia Padilla and Legislative Finance Committee Director David Abbey give testimony to lawmakers
about state budget shortfalls in Red River, N.M. New Mexico's
grinding budget crisis is taking a visible toll in courtrooms where overburdened attorneys have denied legal counsel to poor defendants, at museums reeling from layoffs and admission hikes, and at state universities and colleges grappling with steep spending cuts.
Adam Neumann, one of the founders of WeWork, tried to persuade protesters that his company had taken the moral high
ground in a labor dispute that
left about 100 jobless.
One of the great things
about building a burger from the
ground up is you can
leave in the good stuff (protein), and
leave out the bad (cholesterol).
Coming just days after Toronto NDP «star» candidate Linda McQuaig was caught talking
about leaving Alberta's resources «in the
ground,» the PM warned that her comments reflect the «not - so - hidden agenda» of the NDP, including leader Thomas Mulcair and Edmonton Strathcona candidate Linda Duncan.
And in the end, Coach didn't take the entire
ground - floor space,
leaving the building's owners with
about 900 remaining square feet.
Concentrate on your abdominal muscles, lower your legs to the
left until they are
about 6 feet from the
ground position, keeping the ankles pressed buy kigtropin together, shoulders forward.
I think people just want to find a place where the pebbles and boulders are
left on the
ground — a place where they can just breathe and not be anxious
about an ambush.
Hence in this chapter we must
leave metaphysical certainties and venture forth tentatively, sketching possible alternatives
about which no final decisions can be made, exploring the bases of hope, first for ourselves, as
grounded in the possible survival after death, and / or in the ongoing life of God, and then our hope for the future of the world.
4 trimmed swordfish steaks (
about five ounces each) 1/2 cup zesty Italian dressing Freshly
ground black pepper 2 tablespoons minced flat
leaf parsley 1 teaspoon Old Bay seasoning
Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4)
about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil
leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 teaspoon sea salt freshly
ground black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces
1 cup (7 oz / 220 g) black rice Salt and freshly
ground pepper 1/2 cup (3 1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g) baby spinach
leaves 4 portions of salmon fillet (
about 1 lb / 500 g total), preferably wild Sliced green onions and chile flakes for sprinkling
2 tablespoons ghee or coconut oil, divided 1 medium to large sweet potato, peeled and finely chopped (
about 2 cups chopped) 1 small red onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed,
leaves torn into bite size pieces 2 cloves garlic, minced 4 eggs Sea salt and freshly
ground black pepper to taste Pinch of cayenne pepper (optional)
250g (
about 1 / 2 lb or 4 small - medium) red onions, peeled and quartered lengthwise 250g (
about 1 / 2 lb or 6 medium) shallots (eschalots), peeled and halved lengthwise 90 ml (6 Tbsp) olive oil, divided Salt and black pepper 1 Tbsp dried oregano 450g (1 lb or 2 cups) uncooked puy (French green) lentils 1litre (4 cups) vegetable stock 2 garlic cloves, peeled and crushed 2 Tbsp za'atar, divided 1 tsp
ground cumin 1 Tbsp cider vinegar 200g (7oz) young spinach
leaves 300g (10 1/2 oz) soft goat's cheese, cut or broken into 2 - 3 cm (1 ″) pieces 2 Tbsp pumpkin seeds, toasted
FOR LAMB MEATBALLS (KEFTA) 2 slices firm white sandwich bread, torn into small pieces 1 small onion, finely chopped (
about 1 cup) 1/4 cup loosely packed fresh parsley
leaves 1/4 cup loosely packed fresh cilantro
leaves (omitted, I just increased the parsley) 1 pound
ground lamb 1 teaspoon salt 1/2 teaspoon
ground allspice 1/2 teaspoon cayenne 1/4 teaspoon cinnamon 1/4 teaspoon black pepper 1/3 cup pine nuts, toasted and finely chopped (omitted because I forgot to buy them!)
2 medium leeks 1 tablespoon butter 2 tablespoons olive oil 1 tablespoon water 1/2 teaspoon salt, or more according to your taste few twists of freshly
ground pepper large stem of thyme,
left intact 1/2 teaspoon fresh thyme
leaves 1 large stem fresh sage (
about 8 to 10
leaves),
left intact
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small onion, diced 1 leek, white and light green parts, sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or more to taste, used in increments Fresh finely
ground black pepper to taste 2 large sprigs of tarragon, tear the
leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (
about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving
8 ounces fresh button mushrooms 1 tablespoon canola oil 8 ounces lean
ground beef 1/2 teaspoon dried thyme
leaves 1/2 teaspoon dried oregano
leaves 1/2 teaspoon
ground mustard 1/4 teaspoon dried minced garlic 1/4 teaspoon dried minced onion 1/2 teaspoon each salt and pepper 1 ball prepared pizza dough 1/3 cup tomato sauce 1/3 cup barbecue sauce 12 ounces Cabot Vermont Sharp Cheddar, shredded (
about 2 1/2 cups) 1 plum tomato, seeded and diced 1/2 small red onion, very thinly sliced 1/2 cup shredded lettuce 1/4 cup light mayonnaise 2 tablespoon yellow mustard
Rolls: 4 tablespoons butter, divided 8 ounces sage sausage or breakfast sausage, removed from casings 1 small onion, finely chopped (
about 3/4 cup) 1 stalk celery, finely chopped (
about 1/2 cup) 4 medium cloves garlic, finely chopped 1/4 cup minced fresh sage
leaves 1/4 cup minced fresh parsley
leaves Kosher salt and freshly
ground black pepper
:) Leek meatballs slightly adapted from the über beautiful Jerusalem: A Cookbook 450g leeks, trimmed 300g beef mince 1 fat garlic clove, minced 1 egg 90g breadcrumbs salt and freshly
ground black pepper handful of parsley
leaves, chopped Cut the leeks into slices, rinse well, and steam them for
about 20 minutes until completely soft.
fresh
ground pepper 1 lemon 1 bunch baby beets 1 bunch baby carrots or
about 4 larger ones 2 small parsnips, cut into quarters 2 baby potatoes mint
leaves, to serve
Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (
about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly
ground black pepper 1 x 400g can chopped tomatoes 1/2 can of water 350g white fish, cut into large chunks handful of fresh cilantro
leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.
1/3 c med bulgur 1/3 lb
ground lamb 1/3 lb
ground 95 % lean beef 1/2 med onion, grated 4 cloves garlic, minced 1/4 c finely chopped mint 1 1/2 tsp red curry paste 3/4 tsp
ground cumin 1/2 tsp
ground allspice 1/4 tsp
ground coriander 1/2 med cucumber, grated and spun dry in salad spinner (
about 1/2 cup) 1/3 c low fat plain greek style yogurt 1/4 tsp freshly
ground black pepper 12 lg lettuce
leaves 1 med tomato, chopped (
about 1/2 cup)
These apple cider caramels are my love letter autumn in my city, my attempt, as I wrote in the book, to «pack everything I love
about New York City in October — the carpet of fiery
leaves on the
ground from the trees I didn't even know we had; the sky, impossibly blue; the air, drinkably crisp; the temperature finally delicious enough that it implores you to spend hours wandering around, sipping warm spiced apple cider from the Greenmarkets — into one tiny square.»
1 lb (500 g) carrots, peeled and cut into bite - size pieces 1 lb (500 g) parsnips, peeled and cut into bite - size pieces 3 tablespoons extra-virgin olive oil Salt and freshly
ground pepper 2 thick boneless pork chops (
about 1 lb / 500 g), trimmed of fat 1 bunch (
about 8 large
leaves) kale, ribs discarded and
leaves torn 2 cloves garlic, minced 1 cup (8 fl oz / 250 ml) applesauce, unsweetened
1 poblano chile 1/2 pound fresh tomatillos, husks removed 2 serrano chiles, stemmed, quartered, and deseeded 1/2 medium yellow onion, roughly chopped 4 garlic cloves, chopped 1 cup roughly chopped fresh cilantro, plus more for serving 1/2 cup roughly chopped fresh parsley 1 ounce baby spinach
leaves (
about 1 cup) 1 teaspoon
ground cumin 1 teaspoon dried oregano 1/4 teaspoon
ground allspice 6 cups vegetable broth 1 - 29 ounce can hominy, rinsed and drained 1 - 15 ounce can black beans, rinsed and drained 2 tablespoons fresh lime juice Coarse salt Grated Monterey Jack cheese, shredded purple cabbage and crumbled tortilla chips for serving
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (
about 4 cups) 1 1/2 cups dried lentils 1 bay
leaf 1 pound Swiss chard, center ribs removed,
leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon
ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
1 large (12.5 ounce) cucumber 1 small bunch of dill, stems and
leaves, chopped finely (
about 1 generous tablespoon) 1 tablespoon sherry vinegar 3/4 teaspoon sugar 1/2 teaspoon kosher salt 1/4 teaspoon freshly
ground black pepper
Stuffing: 1/2 cup chopped dried figs 1/2 cup chopped canned artichoke hearts, excess moisture squeezed out 1/2 cup panko (Japanese) breadcrumbs 2 ounces Cabot Sharp Cheddar, grated (
about 1/2 cup) 1 tablespoon chopped fresh fennel fronds 1 teaspoon minced red onion 1 teaspoon minced garlic 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme
leaves 1/2 teaspoon red pepper flakes 1 teaspoon chopped fresh parsley, divided 1 teaspoon chopped fresh tarragon, divided 4 tablespoons Cabot Salted Butter, melted Salt and
ground black pepper to taste Chicken: 2 tablespoons canola oil 4 large (12 - ounce) skin - on boneless chicken breasts, preferably Statler - cut * 1 cup rich chicken stock 2 tablespoons Cabot Salted Butter
****************************************************************************************************************************** Almond Pancake (measurements are approximate except the eggs) Ingredients: 2 small eggs
About 1 cup almond flour / meal (I used
left over
ground almond and almond waste from my homemade almond milk) Splash of... Read more →
1 tablespoon extra-virgin olive oil 1 medium onion, finely chopped,
about 1 cup 2 garlic cloves, minced 2 large carrots, cut in 1 / 4 - inch dice 1 1/2 cups brown lentils, rinsed and sorted through 6 cups chicken stock 1 bay
leaf 2 teaspoons salt 1 teaspoon freshly
ground black pepper 1 teaspoon thyme 1 tablespoon brown sugar 1 tablespoon Madeira or Port wine
for the mung bean falafel bowl 1 cup rainbow quinoa or other grain of choice — cooked sea salt — to taste 1/2 tablespoon neutral coconut oil
about 20 asparagus — tough ends removed freshly
ground black pepper — to taste mung bean falafel — recipe below pickled rainbow chard — recipe below large hadful baby spiach / other salad greens handful cilantro
leaves / pea shoots / other microgreens tahini sauce — recipe below sesame seeds — for garnish (optional) chopped pistachios / other nuts — for garnish (optional)
1 head raw cauliflower 4 tbsp cold - pressed olive oil 1/4 tsp
ground cumin 1/4 tsp
ground cinnamon 1/4 tsp
ground ginger 1 pinch
ground cayenne or more to taste 1 cup / 240 ml uncooked beluga lentils (or green lentils) 1 large handful (
about 4 oz) raw almonds 10 fresh or dried dates, pitted 1 small red onion 4 cups / 100 g loosely packed mache lettuce, rucola (rocket) or spinach
leaves sprouts, for garnish
3 1/4 tablespoons (2 ounces or 56 grams) coarse kosher salt 1/4 cup dark brown sugar, packed 2 tablespoons coarsely
ground black pepper 2 level teaspoons pink salt 5 sprigs fresh thyme (
about 1 teaspoon thyme
leaves) 4 Turkish bay
leaves, crumbled 1/2 cup pure Grade B maple syrup (don't use imitation)
1 tablespoon peanut oil 1 medium onion, chopped 1 tablespoon minced onion 4 cups tomato sauce 2 tablespoons finely chopped chipotle chile 1 tablespoon salt 2 cups corn kernels cut from cobs 3 cups baked, soft acorn squash (
about 2 medium squashes) 1/2 cup terriyaki sauce 3 cups water 3 cups chicken stock 1 teaspoon
ground cinnamon 1/2 teaspoon bay
leaf 1/2 teaspoon vanilla 1 cup freshly squeezed orange juice 1 tablespoon sugar 1 tablespoon raw honey 1 1/2 tablespoons freshly squeezed lime juice Garlic croutons for garnish
4 lamb shanks (
about 1 pound each) 1 tablespoon apple wood shavings 1 tablespoon hickory shavings 2 tablespoons olive oil 2 medium yellow onions, peeled and chopped 2 medium carrots, peeled and chopped 2 large celery ribs, cleaned and chopped 6 cloves garlic, minced 1 (28 - ounce) can petite diced tomatoes 1 tablespoon minced fresh flat
leaf parsley 2 teaspoons dried basil 1 teaspoon dried oregano 10 Tellicherry peppercorns 2 cups Merlot or Cabernet Sauvignon 2 cups beef stock, homemade preferred Coarse kosher salt and freshly
ground black pepper to taste
Macadamia Herb Cream 2 cups macadamia OR pine nuts — soaked for 1 hour or more 1/2 cup purified water 1/4 cup Pinot Grigio 1 small shallot — peeled and chopped
about 8 sage
leaves 1 tablespoon thyme
leaves zest of 1 lemon 1 1/2 tablespoon freshly squeezed lemon juice 1 tablespoon white truffle oil OR walnut oil pinch of
ground nutmeg sea salt
1/4 teaspoon salt 1/2 teaspoon
ground black pepper 1 teaspoon granulated sugar 4 teaspoons Vietnamese fish sauce (Nuoc Mam) 12 large basil
leaves 1 whole snapper,
about 2 pounds, cleaned, head and tail
left on 4 cloves garlic, minced 1 tablespoon grated ginger 1 serrano or jalapeño chile, seeded and minced 2 tablespoons lime juice (1 lime) Vietnamese dipping sauce (Nuoc Cham), recipe follows
Barley Tomato Salad 1 lb tomatoes on the vine 1/4 cup olive oil, plus more for drizzling cherry tomatoes 1 tablespoon balsamic vinegar 1 tablespoon coconut sugar 1/2 teaspoon sea salt, plus more for cherry tomatoes 3 garlic cloves — minced 2 cups yellow or red cherry tomatoes — cut in half freshly
ground black pepper 1 cup pearled barley — soaked overnight and cooked for
about 20 minutes, until soft, drained and cooled 1/2 cup heirloom forbidden black rice or other black rice — cooked according to package instructions, cooled assorted 3 - 5 heirloom tomatoes — sliced 3 tablespoons chopped mint
leaves handful basil
leaves — torn
about 2 tablespoons each minced dill and parsley — optional
ingredients PORK CHOPS WITH SAUSAGE AND PEPPERS 1/4 cup olive oil (divided) 1/2 pound sweet Italian sausage (removed from casings if necessary) 1 can (15 ounces) crushed tomatoes 1/4 cup reserved pepperoncini brine 1 jar (12 ounces) pepperoncini peppers (sliced,
about 3/4 cup) 1 tablespoon fresh oregano (
leaves only, roughly chopped) 3 tablespoons honey 2 tablespoons fennel seeds 4 center cut bone - in pork chops (1 1/2 - inches thick each) Kosher salt and freshly
ground black pepper (to taste)
1 1/2 cups water 1 cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata squash (
about 1 pound each) ⅛ cup olive oil, plus extra for brushing 1/4 teaspoon salt, plus more to taste Freshly
ground black pepper, to taste 1/2 cup fresh flat -
leaf parsley, chopped 1/4 cup unsalted shelled pistachios, chopped (or walnuts, almonds or pecans) 1/3 cup dried cranberries or cherries, chopped 1 teaspoon fennel seeds 1 teaspoon fresh ginger, peeled and minced Zest of 1/2 lemon or orange, plus 1 or 2 squeezes of the juice ⅛ teaspoon
ground chili pepper of choice
I also had no fresh ginger
left so I added 3 small cloves of garlic (minced) and
about 1.5 tsp of
ground dried ginger to the caramelized onions and gave them a quick stir around the pan for
about a minute before removing the onions off the heat.
1/2 a large, seedless English cucumber (
about 6 to 7 ounces), chopped 1/2 a green bell pepper, chopped 1 cup (
about 6 ounces) cherry or grape tomatoes, halved 1/4 cup kalamata olives (you can also serve these alongside) 1/4 small red onion, thinly sliced 1 lemon, halved 2 to 3 ounces feta (Bulgarian or French, if you can find them, are my favorites), in thick slices 2 tablespoons olive oil, or more to taste Salt and freshly
ground black pepper 1 sprig oregano,
leaves minced
20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes + more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8 dried curry
leaves 4 green cardamom pods, seeds crushed 1 tsp
ground coriander 1/4 tsp
ground fennel seeds 1/8 tsp
ground cloves 1/2 tsp
ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste
about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander
leaves for serving
*
About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5 tablespoons olive oil, divided * 6 white or red (or a combination of the two) heads of endive, root ends trimmed off, and sliced lengthwise in half * 1 tbsp butter, preferably organic and pastured * 1 tbsp fresh thyme
leaves, plus a few sprigs for scattering over the finished dish * Small handful of fresh parsley, chopped, plus more for garnish (optional) *
About 10 (feel free to use a few more if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly
ground black pepper
1 large spaghetti squash 2 tablespoons olive oil 2 teaspoons dried rosemary 1 large onion, diced small fresh
ground black pepper to taste 1 tablespoon minced garlic 5 - 6 cups chopped kale
leaves 2 tablespoons finely chopped fresh chives or sliced green onion 1/2 cup sour cream 3/4 cup cottage cheese 1/2 cup coarsely grated Parmesan cheese plus
about 1/4 cup more for topping the gratin 1 egg, beaten 1/2 cup shredded mozarella