Not exact matches
A United Church of Christ minister confided that he uses
grape juice
in his
cup while the congregation receives fermented wine — a deception he feels he can not share with his official board or parishioners, but a necessary one following hospital treatment for alcoholism (his absence was reported as a hunting trip
in Canada).
Seeing Jesus as the «lion of the tribe of Judah,» Cyprian quotes Genesis 49: 11, «He shall wash his raiment
in wine and his robe
in the blood of the
grape,» and comments that whenever reference is made to the blood of the
grape, then «this can signify only that
in the Lord's
cup the blood is wine.»
We also have
grape juice
in some
cups for those who can't drink wine.
In the pastor's home I grew up in, alcohol was a nonissue: not a drop in our house, only grape juice in the Communion cup
In the pastor's home I grew up
in, alcohol was a nonissue: not a drop in our house, only grape juice in the Communion cup
in, alcohol was a nonissue: not a drop
in our house, only grape juice in the Communion cup
in our house, only
grape juice
in the Communion cup
in the Communion
cups.
ingredients: 3 1/2 pounds ground sirloin (I use the lowest
in fat) 5 tablespoons unsalted butter 3
cups yellow onion, finely diced 1 red bell pepper, core and seeds removed, finely diced 1 yellow bell pepper, core and seeds removed, finely diced 2 tablespoons
grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2
cup Italian parsley, chopped 1/3
cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
This is a surprisingly tasty salad that goes with lots of dishes or is great by itself Ingredients One head of broccoli, chopped into small pieces 1
cup of red
grapes, cut
in half 1/4
cup of rasins or dried cranberries 2 pieces of cooked bacon...
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
In addition to its stimulating properties, a
cup of coffee has more antioxidants than a glass of
grape juice or a serving of spinach.
I saute a diced onion & a
cup or so of celery, incl leaves,
in grape seed oil, add garlic (quite a bit) 1/4 tsp cayenne pepper, two bay leaves, two tsp balsamic vinegar, one scant tsp sugar, 1/2 c chicken stock, 1/2 c water, one
cup diced ham, & the greens and cook it slow
in the oven and eat it over rice, for two days.
1
cup quinoa (soak overnight
in warm water, then drain and rinse thoroughly) 1/2 medium cucumber (semi-peeled, quartered lengthwise and sliced) 1/2
cup cranberries 3/4
cup cherry or
grape tomatoes, sliced
in half 3 - 4 scallions, sliced 1 red pepper, seeds removed and diced Salt and pepper (to taste)
3/4
cup unsweetened white
grape or apple juice One 1.75 - ounce package no - sugar - needed fruit pectin (or 3 tablespoons from a jar) 5 to 6 medium peaches, peeled, diced and coarsely pureed
in the food processor (3
cups of puree) 1
cup granulated white sugar 1/8 teaspoon ground cinnamon Five 8 - ounce freezer - safe glass jelly jars & lids (cleaned and dried)
Ingredients 3 - 5
cups greens of choice (arugula, spring mix, spinach, etc.) 1/2
cup cooked grains (farro, quinoa, barley... whatever floats your boat) 1/2
cup red
grapes, sliced
in half 2 tablespoons roasted cashews 2 tablespoons crumbled feta cheese Optional protein: I added pre-seasoned tofu, but you can add whatever your heart desires 2 teaspoons olive oil Squeeze of fresh lemon juice Directions 1.
Serves 6 Total Time: 20 Minutes Ingredients: 1 1/2
cups of orzo, dry 1 pound of precooked shrimp, defrosted (wild - caught is best) 3 Tablespoons extra virgin olive oil 3 Teaspoons of Old Bay, divided 1
Cup of
grape tomatoes, sliced
in half 1
Cup of golden tomatoes, sliced
in half 5 Scallions, chopped (white and green parts) 1
Cup Parsley, chopped Juice of 3 lemons 1/2 Teaspoon salt Pepper to taste 1/4
Cup reduced - fat feta cheese Top with fresh avocado
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
For the salad: 1 1/2 lbs zucchini 1 lb cherry or
grape tomatoes, sliced
in half 1/2 lb cucumber, sliced into half moons (about 1 1/2
cups) 1/2
cup finely diced red onion 1/2
cup roasted, salted peanuts 1
cup fresh herbs, such as: Thai basil, mint, cilantro (or a mix of all three), chopped
What's
in it: GREENZ - 2
cups (like arugula, kale, mixed greens) FRUIT — 1/2
cup (like grapefruit, berries, mango, melon, apples,
grapes, pears, pomegranate seeds) NUTS - 1 - 2 tablespoons chopped, bonus flavor points for toasted (like almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1 tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4
cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle of olive oil and / or honey and a sprinkle of salt Other fun options — 1/4 avocado, 1/4
cup whole grains (like cooked quinoa or farro), 1/4
cup cooked beets, anything else you can think of!
* 1
cup organic quinoa * 1 1/2
cups water * 1/2
cup slivered almonds * 1
cup seedless red
grapes, preferably organic, sliced
in half if large * 1 avocado, diced * brie cheese, cut into chunks - to taste (I used about 1/2
cup) * 2 - 3 tablespoons diced red onion * 1 handful of fresh parsley, finely chopped * 1 teaspoon plus 2 tablespoons olive oil, plus more to taste * 1 tablespoon brown rice vinegar (or white wine vinegar or fresh lemon juice), plus more to taste
* 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)
In a large bowl, beat together: 3 Large Organic Eggs 1/2
cup Grape seed Oil 1/2
cup Unsweetened Applesauce 2
cups Coconut Sugar * Heaping 1 Tablespoon Pure Vanilla Extract
Place frisée, carrots, parsley, 3/4
cup grapes, and half of the pistachios
in a large bowl and drizzle with vinaigrette.
* 1/2
cup wild rice * 1 1/2
cups water * 1/2 teaspoon fine sea salt * 1
cup red
grapes, sliced
in half lengthwise * 1 tablespoon balsamic vinegar * 1 teaspoon chopped fresh rosemary, plus more for garnish * 1 bunch rainbow chard * 1 tablespoon extra-virgin olive oil * 1/2
cup raw hazelnuts * 1/2
cup crumbled feta cheese
Bring 2 star anise pods, 3
cups seedless black
grapes, 1/3
cup sugar, 1/4
cup fresh lemon juice, and a pinch of salt to a boil
in a large skillet, stirring to dissolve sugar.
1/2
cup plum butter (I used Bauman's brand — which may be ordered online — made
in small batches
in Pennsylvania Dutch country from only plums, sugar or white
grape juice, lemons, oranges and cinnamon)
Coconut flour egg, bacon & cheese muffins Popcorn (popped
in coconut oil and topped with melted butter)-- we make popcorn for the movie theater, too Coconut flour blueberry muffins Grass - fed cheese Homemade corn tortilla chips Soaked and dried nuts Homemade sprouted flour crackers Whole, raw milk (
in a sippy
cup; sometimes I even bring two)-- it's impossible to get ANY kind of milk on most airplanes these days; many airlines only have non-dairy creamer available Scrambled eggs — I put them
in a Thermos container Bananas, oranges, apples,
grapes — organic if possible Homemade shortbread cookies — it's a great idea to pack a few cookies for those extra-tough times while traveling Raisins — organic if possible Grass - fed whole milk yogurt mixed with a little fruit - sweetened jam or honey — I put it
in a Thermos Homemade soaked granola -LSB-...]
Puree the 4
cups of red
grapes in a blender and then strain through a strainer.
Makes 8 servings 2 tablespoons olive oil1
cup celery, chopped1
cup onion, chopped1
cup green bell pepper, chopped3 cloves garlic, minced2 chipotle peppers *, finely chopped1 can (28 ounces) no salt added fire - roasted diced tomatoes1 can (15 ounces) low - sodium black beans1 can (15 ounces) reduced - sodium cannellini beans2
cups reduced - sodium vegetable broth1 / 2
cup Grape - Nuts cereal1 tablespoon chili powder2 teaspoons ground cumin1 teaspoon dried oregano3 / 8 teaspoon salt1 / 2 teaspoon dried thyme leaves1 / 4 — 1/2 teaspoon red pepper flakesFreshly ground black pepper, to taste Heat oil
in a large Dutch oven over medium - high heat.
In a large mixing bowl, combine prepared kale, 2
cups of cooked quinoa, red
grape halves, red pepper and raw sunflower seeds.
1
cup vegan mayonnaise 2 teaspoons rice vinegar Juice of 1 lime 1 tablespoon agave nectar (a sweetener found
in the baking section of many grocery stores) 1
cup champagne
grapes 3 stalks celery, diced 1/4 inch 2 pounds Gardein chicken - style strips (check the freezer section of your supermarket), thawed and coarsely pulsed
in a food processor or chopped by hand 3/4
cup walnuts, toasted and coarsely chopped Sea salt and freshly ground black pepper to taste
In a blender, add: 3 to 4 cloves garlic 2 tablespoons chopped red onion 1 teaspoon whole - grain Dijon mustard 2 tablespoons honey 1/4
cup hibiscus concentrate 1/2 neutral flavored oil (
grape seed or canola)
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
Get your third mason jar and place 1 - 1 1/2
cups fresh fruit
in it — like fresh berries, peaches, apricots, pineapple, plums, concord
grapes, apples or pears.
Ingredients: 1 1/4 pound sea scallops (about 16 scallops) Kosher salt Fresh ground pepper 1 tablespoon butter 1 tablespoon extra virgin olive oil 8 - 10 corn tortillas For the Spring Mango Salsa: 1 ripe mango, pitted, peeled, and diced small 1
cup cherry or
grape tomatoes, quartered 1/2
cup julienned (or finely chopped) radish 1/2 packed
cup fresh cilantro leaves, chopped Juice from 1 lime Kosher salt Fresh ground pepper For the Avocado - Coconut Cream: 1 ripe Haas avocado Juice from 1 lime 1 jalapeño pepper, coarsely chopped 1/3
cup light coconut milk (the kind
in the can) 1/2 teaspoon honey Kosher salt
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
Combine apple, garlic, bread,
grapes, blanched almonds, milk, and 2
cups water
in a medium bowl; season with salt.
1/4
cup canola oil 2 leeks, white part only, split, chopped and rinsed 7 ears corn, kernels removed, cob discarded 6 tablespoons unsalted butter, divided Salt, to taste For Garnish: Heirloom
grape tomatoes, cut
in half Micro basil Crème fraiche In a large saucepan over medium low heat, cook leeks in canola oil for 3 - 4 minutes, until soft, making sure not to add any colo
in half Micro basil Crème fraiche
In a large saucepan over medium low heat, cook leeks in canola oil for 3 - 4 minutes, until soft, making sure not to add any colo
In a large saucepan over medium low heat, cook leeks
in canola oil for 3 - 4 minutes, until soft, making sure not to add any colo
in canola oil for 3 - 4 minutes, until soft, making sure not to add any color.
The recipes I found were all based on using red wine but I was keen to avoid this
in a communal wellbeing setting and so instead of the bottle of red wine I replaced this with a carton of red
grape juice and a 1/4
cup of red wine vinegar (yes that does contain a little alcohol but much less overall).
You'll have extra bug; use it to make more
grape soda, or try 4
cups fresh unpasteurized apple juice
in place of
grape.
1 pound asparagus, ends trimmed then angle - sliced into 1 - inch portions 1 pound crimini mushrooms, quartered 1 pint
grape tomatoes, sliced
in half lengthwise 1/2
cup Marsala wine
* 1 package or box (1 pound) Mini Bow - Tie Pasta cooked, rinsed and drained * 1
cup Red and Green
Grapes, cut
in half * 1
cup Strawberries, sliced * 2 cans (11 ounce) Mandarin Oranges, drained * 4 Green Onions, minced * 1/2
cup Kraft Poppy Seed Dressing, more or Less to taste * 1/3
cup Olive Oil Mayonnaise, optional, omit for less - calories
12
grape tomatoes 1 medium garlic clove 1/3
cup roasted or raw red peppers 2 Tablespoons sundried tomatoes (packed
in olive oil) 1 Tablespoon white onion, chopped 1/3 teaspoon dried oregano 1/3 teaspoon dried basil 1/4 teaspoon dried thyme 1/8 teaspoon sea salt Pinch of pepper 1 Tablespoon extra virgin olive oil 1 Tablespoon lemon juice
How do I go to work for 10 hours (counting the commute) a day knowing they're here
in these institutional cribs without their blankets, without me shushing them to sleep, cutting up their
grapes, kissing their boo - boos, playing with them on the floor and snuggling up with them and a sippy
cup of milk after their naps?
Let's say a child has the following food
in a day: for breakfast, 1
cup of Kellogg's frosted flakes and 1
cup of Nesquick chocolate milk; for lunch, a PB&J sandwich with 2 slices of Arnold's whole grain bread and 2 tablespoons each of Jif peanut butter and Welches
grape jelly, along with three Oreo cookies; for dinner, Panera kids mac & cheese, Greek salad, and a chocolate chip cookie.
Half a
cup of
grape juice (the rest water)
in a no carb protein drink (would have only 17 grams of carbs) could probably do some good and still give you 13 grams of carbs to play with the rest of the day.
I've also tried a hydrogen peroxide and water spray, and this seems to work for softer skin fruits and veggies like peaches or
grapes or berries (1/2
cup hydrogen peroxide
in 2
cups of water — stored
in a dark bottle!).
Simple side: Spinach Salad With Pine Nuts and Red
Grapes Toast 1/3
cup pine nuts on a baking sheet
in a 400 ° oven until fragrant (about 5 - 7 minutes).
1
cup celery, cut
in thick matchsticks 1-1/2
cups peeled (if desired) firm, tart, sweet apples such as Fuji or Gala, cut
in thick matchsticks 3/4
cup walnut halves or large pieces, lightly toasted and slivered 1/2
cup seedless
grapes, halved 1/2
cup aged Gouda cheese cut
in thick matchsticks Walnut oil dressing (recipe follows) Fresh lemon juice Sea salt and freshly ground pepper Lettuce or radicchio
cups
Combine a bag of prewashed baby spinach with 1
cup red
grapes in a large bowl.
Boiling three teaspoons of chopped Oregon
grape root
in two
cups (500 mL) of water makes a tea that can be used to improve digestion.
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Because the water is removed, the dried fruits are significantly higher
in calories than the fresh fruits — 430 calories
in a
cup of raisins versus 60 calories
in cup of
grapes or 380 calories
in a
cup of dried apricots versus 75
in a
cup of fresh halves.