Sentences with phrase «cabbage leaves in»

I stuck cabbage leaves in my bra and woke up at night in puddles of breastmilk.

Postnatal aids: Have cabbage leaves in the fridge ready to put down your bra as they will greatly ease the postnatal sore boobs.

The bra works to keep the cabbage leaves in place.

I recommend peppermint oil capsules to eat, and wearing crushed green cabbage leaves in your bra to help reduce your supply.

I've bought peppermint altoids & have been using crushed cabbage leaves in a sports bra, I've changed them every hour for 2 hours now?

If you are one of the women who gets a large lump in the armpit about 3 or 4 days after the baby's birth, you can use cabbage leaves in that area as well.

To use this method, place cold, fresh cabbage leaves in your bra, making sure the leaves are flat against the surface of the breast.

Using cabbage leaves in your bra is an old home remedy which can provide you with some when engorged.

You can chill the cabbage leaves in the refrigerator if that's more comfortable for you, but they don't need to be chilled to work.

Another thing you could try to putting cabbage leaves in your bra to help you stretch out the time.

Place the 8 cabbage leaves in the boiling water and blanch for 1 minute.

Place several large cabbage leaves in steamer, leaving about a 1» border around the sides for steam to travel through.

Place the 8 cabbage leaves in the boiling water; blanch for 30 seconds to 1 minute, until just wilted.

If you have engorged breasts or sore nipples place a cold cabbage leaf in your bra against the sensitive area, leave it against your breast for 20 minutes then remove.

Not exact matches

Place 2 falafels in the center of a cabbage leaf.

Every family has their own recipe variation, but they all have the same things in common — a savory meat and rice filling rolled inside tender cabbage leaves and simmered in a sweet and tangy tomato sauce.

In order to get the cabbage leaves ready for stuffing you will have to make them soft and pliable first.

In the meantime, weigh about 100 g / 3.5 oz of the small inner leaves of the cabbage, the ones that you will not be able to fill anyway.

Other accompaniments included baked sweet potatoes, avocado crema (blend two avocados in the food processor with a big handful of cilantro leaves, lime juice, salt, and garlic to taste plus a bit of water to blend), Frog Ranch salsa, and red cabbage slaw (thinly slice a head of red cabbage and add a handful of cilantro, about 3 tbsp apple cider vinegar, a drizzle of honey, and sea salt).

Wrap falafel in any type of green leaves (lettuce, collard greens or cabbage) or pita bread pockets.

After removing some leaves, leave them to drain and cool down in a large colander and continue cooking the rest of the cabbage until you are able to remove all the leaves.

It's easy: cut up cabbage > salt it > put in a jar > leave it for a week > voila!

A while back, Carri Thurman, of Two Sisters Bakery in Homer, Alaska, left a comment on my blog about using purple cabbage as the source of abundant wild yeast.

For my main course the second time I got the Hungarian Stuffed Pickled Cabbage (1800 forint), which was jasmine rice and spelt wheat stuffing wrapped in pickled cabbage leaves with spicy diced cabbage bits and soy yoghurt.

My favorite way to dish - up this slightly sweet and savory, tender shredded chicken is wrapped tightly in a crisp Swiss chard leaf with shredded carrots, red cabbage, green onions, cilantro, sliced almonds and avocado.

Arrange the strawberries in a strip, leave a little space for the chicken, and then arrange the bell pepper, avocado, blueberries, and cabbage in consecutive strips.

Left out the cabbage because I had none, and used fresh mozzarella in place of blue cheese.

I had some minced frozen seitan I'd made, some iceberg lettuce (shudder) and white bread (vegan) buns that someone in the family left in the shared vacation fridge, and some cabbage that had been in my fridge at home for ages, but refused to die (don't you love how cabbabe is like that?).

However as a foodie I found that there were only so many combinations of vegetables tucked into lettuce or cabbage leaves I could eat before visions of hamburgers started dancing in my head.

Line a deep baking pan with sauce, stuff the cabbage leaves and place in pan and cover with more sauce.

Working in batches, blanch the cabbage leaves for about 3 minutes, or until tender.

We thought it was time, though, that we finally whipped some up the classic way, with some perfect meatballs wrapped in cabbage leaves and baked in a casserole dish.

3 to 4 cups shredded cooked chicken 4 cups finely shredded cabbage 1/2 cup roughly chopped cilantro leaves 1/2 cup mint leaves 1 cup mung bean sprouts 1 small red onion, halved and thinly sliced 1 green bell pepper, finely sliced in short strips 1 long red chilli, finely sliced (optional) 1 cup plain yogurt 1/2 cup Byron Bay Chilli Co..

Serve wrapped in any favorite green leaves (lettuce, collard greens or cabbage) or in pita bread pockets.

Discard the cabbage leave at the top and store the jars in the fridge.

I double the lime juice, use at least a tablespoon of sriracha, (more to taste), whatever herbs I have on hand (any or all three are delicious), and serve it in cabbage leaves.

Then, thinking of my love affair with brussels sprouts, I decided to chop the cabbage into wedges and roast it at 450 F with olive oil, salt, and pepper until they were soft in the middle with crunchy outer leaves.

Remove the first outer leaves of the cabbage, in case they are wilted or have holes, and carefully remove the leaves by cutting them off the core.

In the meantime remove the wilted outer leaves from the Savoy cabbage and carefully remove the leaves by cutting them off the core.

Kale is a form of cabbage, green or purple, in which the central leaves do not form a head.

Today I used the left over breast meat in a cabbage coleslaw with fresh raw corn, black beans tomatoes and green onions topped with chimichurri sauce.

This porcini risotto wrapped up in savoy cabbage leaves makes a delicious vegetarian main meal for the holiday season.

cover and let sit overnight... you may leave the cabbage in this, but it is not necessary.

Vegetables Blanched napa cabbage, drained, squeezed 10 perilla leaves, stemmed, cut in bite - sized pieces 2 green onions, cut in 2 1/2 - inch pieces 2 - 3 cups Asian garlic chives (buchen), 2 1/2 - inch pieces 2 cups soy bean sprouts, rinsed and drained 4 small potatoes, peeled (or 2 medium, cut in half)

Dear Cate, I'm Clio and I'm from Greece.I really like your blog, very good work.I found the Greece section -LRB-!!!!) and I wanted to give you some info about the avgolemono soup recipe.Here, in Greece, we don't cook this soup plain with just rice, well, I certainly haven't heard it before.We have chicken avgolemono soup which is very popular, and there is a hole range of avgolemono recipes, soups and casserole dishes.Avgolemono is a sauce, which is done at the end and finishes the recipe with eggs (avgo in greek) and lemons.For example, we have «lamp with lettuce avgolemono, meatballs avgolemono soup, zuccnini stuffed with mince avgolemono, an easter soup with liver chopped and fresh onions, very traditional, we also have dolmades, this is turkish dish, it is like little parcels made by cabbage leaves that you steam a little and then are filled with mince, rice and herbs, and avgolemono.And many others.

1 3 - pound corned - beef brisket, in plastic pouch with brine and spices 1 onion 3 whole cloves 2 Turkish bay leaves 1 chile de arbol 4 carrots 5 small rutabagas 1 large russet potato 1 medium green cabbage

Working in batches, blanch the cabbage leaves until bright green and pliable, 1 1/2 to 2 minutes per leaf.

In the meantime, sauté red cabbage, white beans, radishes, carrots with olive oil, cumin, garlic powder and oregano leaves for about 10 minutes.

Shred the Napa cabbage with a sharp knife or food processor fitted with the slicing wheel (if you use the food processor you will need to do this in small batches and place in a large bowl) Chop the cilantro — NOTE: Use only the leaves and the tender stems near the leaves (save the thick stems for juicing).

Perfect for holding up in your grain and legume stuffings, broccoli rabe is this sturdy vegetable that may remind you of broccoli with its baby florets, however it is closer to a cabbage, and you can tell when you bite into the crunchy leaves!