Measure 1/4
cup juice for dressing and set aside.
Not exact matches
Take the list of ingredients
for this recently posted three - day
juice cleanse from the Dr. Oz show: four carrots, four apples (type not specified), two golden delicious apples, two 1 - inch pieces of ginger, three cucumbers, six celery stalks, 14 kale leaves, half a lemon, one lime, four plum tomatoes, two red bell peppers, one - fourth of a small red onion, two
cups parsley, one large sweet potato, two large red beets, one orange, eight Swiss chard leaves, and six clementines.
Generally, the prize
for cups of fresh
juice, smoothies and similar products like frozen yogurt, ice cream and confectioneries are affordable hence there is no need to employ any detailed strategies when it comes to pricing.
When it comes to pricing
for products such as
cup of fresh
juice and smoothies, there are no hard and fast rules about it, the prices depend on the size and packaging.
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).
While, I don't subscribe to the «must wait
for marriage» idea, I am definitely glad that I didn't hookup with every drunk frat boy that handed me a
cup of jungle
juice.
After having taken communion
for years from a communal chalice (Episcopal - style), the first time I ever encountered the individual «thimble»
cups, I fumbled the
juice and spilled it directly onto my pants.
We also have grape
juice in some
cups for those who can't drink wine.
10 ripe sweet strawberries — divided 3 large heirloom tomatoes — roughly chopped 1 small bell pepper — seeded and roughly chopped 1 medium cucumber — peeled and roughly chopped 1/3
cup soft sun - dried tomatoes
juice of 1/2 lemon 1 - 2 garlic cloves — roughly chopped about 1/4 small red chili pepper or more to taste — seeded, or 1/4 teaspoon red pepper flakes dash of cayenne pepper — optional 1/2 teaspoon sea salt large handful fresh basil leaves, plus more
for garnish
Yogurt Cream 1
cup macadamia nuts - soaked overnight 1
cup cashews — soaked overnight 2 tablespoons light agave syrup 1/2
cup water 2 tablespoons vanilla extract 2 tablespoons raw honey zest of 2 lemons 2 tablespoons freshly squeezed lemon
juice 1/2 teaspoon nutritional yeast pinch of salt 8 tablespoons Bio-k acidophilus 1
cup coconut oil 2 tablespoons sunflower lecithin (optional)-- really good
for you
● Add 2 to 4 tablespoons grated horseradish and 2 teaspoons lemon
juice to 1
cup whole - berry cranberry sauce and use as a garnish
for turkey or pork.
Orange Honey Glaze 1/2
cup freshly squeezed orange
juice about 1/4
cup (1/4 ounce) Irish moss — thoroughly washed and soaked in hot water
for at least 10 minutes 1 tablespoon honey or agave syrup
Filling 1/3
cup virgin coconut oil 1/3
cup agave syrup (nectar) 2
cups raw cashews, soaked
for at least 2 hours and up to 8 hours Zest and
juice of 1 large lemon Zest and
juice of 1 orange 2 tsp.
for the filling 1 tablespoon olive oil 1 - 2 shallots or 1 small yellow onion — diced 1 - inch piece fresh ginger root — peeled and minced 1 - 2 garlic clove — minced about 10 asparagus spears — diced 2 handfuls snow peas 1
cup green peas — fresh or frozen and thawed sea salt to taste 1/2 lemon —
juice handful of fresh basil — torn, optional
● Mix 1/4
cup grated horseradish and 1 teaspoon lemon
juice with 1
cup sour cream to use as a garnish
for grilled or smoked meats and fish, and also as a filling
for baked potatoes, sprinkled with chopped chives.
Rose and Lavender Parfait 6.5 oz (about1 1/2
cups) meat of young Thai coconut 1 1/4
cup coconut water 1/4
cup purified water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot water
for at least 10 minutes 1/4
cup cashews — soaked
for 2 hours 4 - 5 tablespoons light agave syrup or another sweetener of choice 1 teaspoon vanilla extract 1/2 tablespoon freshly squeezed lemon
juice pinch of sea salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3
cup coconut oil — melted
Cranberry Jam 1 1/2
cups fresh cranberries 3 tablespoons agave syrup, honey, or another sweetener of choice
juice of 1/2 lemon 1/2
cup Irish moss gelTo make Irish moss gel, rinse Irish moss thoroughly and soak in hot water
for at least 10 minutes.
After the vegetables have simmered
for 30 minutes, add the beef and all pan
juices from the skillet to the stock pot, along with the potatoes, tomato paste, bay leaf, and 4
cups of beef or chicken stock.
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2
cups low - sodium chicken or vegetable broth 2
cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with
juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1
cup brined green olives (Aida recommended Cerignola) Steamed couscous,
for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped,
for garnish Toasted slivered almonds,
for garnish Plain yogurt,
for garnish Hot sauce of your choice (
for serving)
For the vinaigrette: 1/4
cup grapeseed oil
Juice of 2 lemons 1 tablespoon Dijon mustard 1/4 teaspoon cayenne pepper, or to taste Pinch of dried oregano Salt and pepper to taste
6 grapefruits (3
cups juiced, remaining
for garnish) 1
cup of tequila 1 habanero pepper 4 limes (2
for juicing, 2
for garnish) 1/4
cup grand marnier Salt
for garnish...
2
cups cooked chickpeas 5 tbsp tahini 1 tsp sea salt 1/3
cup lemon
juice (1 1/2 — 2 lemons) 2 - 3 cloves garlic 3 tbsp extra virgin olive oil 1/4
cup water or cooking liquid chopped parsley and paprika
for garnish
1 small head cauliflower 1/2
cup cilantro, finely chopped (plus extra
for serving) 1/2 lime,
juiced Salt, to taste
For a non-alcoholic version of this recipe, replace the rum with 1/4
cup apple
juice, increase the chicken broth to 1/3
cup and reduce the amount of honey to 1 tablespoon.
For the Filling: 3.5 - 4 cups fresh raspberries 2 cups fresh cranberries 1/2 cup granulated sugar 3 tbsp cornstarch 2 tbsp fresh lemon juice pinch of salt 1/4 tsp allspice 1/2 tsp powdered ginger 1 tsp nutmeg 1 tbsp cinnamon 1 large egg, beaten (for topping the unbaked p
For the Filling: 3.5 - 4
cups fresh raspberries 2
cups fresh cranberries 1/2
cup granulated sugar 3 tbsp cornstarch 2 tbsp fresh lemon
juice pinch of salt 1/4 tsp allspice 1/2 tsp powdered ginger 1 tsp nutmeg 1 tbsp cinnamon 1 large egg, beaten (
for topping the unbaked p
for topping the unbaked pie)
1
cup gluten - free All - Purpose Flour Blend 1/3
cup coconut flour, fluffed with a fork and sifted before measuring 1/3
cup unsweetened flaked coconut, finely flaked 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon guar gum or xanthan gum 1/2
cup honey or agave nectar 1 (8 - ounce) can crushed pineapple in
juice or fruit cocktail, undrained 2 eggs, room temperature 1/2
cup raisins 1 medium orange, cut into very thin slices
for garnish
* 2
cups uncooked quinoa, soaked
for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4
cups water * 2
cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced *
juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
for the lemon curd: 3 medium egg yolks (or 2 extra-large) 240 grams (1
cups) water 100 grams (1/2
cup) sugar 28 grams (1/4
cup) cornstarch 27 grams (1/8
cup, 2 tablespoons) butter zest of 1 lemons
juice of 1 1/2 lemons (approximately 1/4
cup) 1/2 teaspoon vanilla extract
* I used the zest — finely chopped — and the
juice of one lemon
for cooking 2
cups of Arborio rice in chicken stock, about 6
cups including some water, stirred in a little at a time.
-LSB-...] and diced 1/2
cup orange
juice 1
cup Nilla Wafers crushed (Use this recipe
for the cookies!)
Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half
for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6
cups of liquid to a light simmer — this can be plain water, any broth, clam
juice, tomato
juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.
* 1 tablespoon olive oil * 1 tablespoon organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2
cups kale, chopped fine * 1/2
cup tomato sauce, preferably organic *
juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta),
for serving * fresh parmesan cheese
for serving - optional
• 1 can chick peas (no salt added) • 1/2
cup Yellowbird Serrano Sauce • 1/4
cup tahini • pinch of salt •
juice from one small lemon • 2 tablespoons olive oil + extra
for garnish • chopped cilantro
for garnish • chopped green serrano
for garnish
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4
cup dry white wine -6 tablespoons butter -1 / 3
cup all purpose flower -8 ounces white mushrooms, sliced -
Juice of 1 lemon -2 / 3
cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called
for.
For the middle (cheese) layer: ingredients: 1 cup raw cashews, soaked in water for at least 2 and up to 8 hours zest and juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and unifo
For the middle (cheese) layer: ingredients: 1
cup raw cashews, soaked in water
for at least 2 and up to 8 hours zest and juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and unifo
for at least 2 and up to 8 hours zest and
juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and uniform.
First, combine flax and water in a
cup and whisk; let sit
for ten minutes, then whisk the almond milk with the lemon
juice and let sit while preparing the rest of the ingredients.
FOR THE TZATZIKI SAUCE 1
cup plain yogurt 2 tablespoons chopped fresh mint (I subbed parsley) 1 teaspoon minced garlic 1/2 teaspoon salt Squeeze of fresh lemon
juice
1 garlic clove
juice of one lime 1 small jalapeno, seeded and stemmed 1 small bunch basil 1 small bunch cilantro, some saved
for garnish 1
cup good quality mayonnaise 1/2 tsp.
For the filling: 1
cup granulated sugar 1/2
cup cornstarch 2
cups water 5 egg yolks, beaten 1/4
cup butter 1 tablespoon lemon zest 1 teaspoon vanilla extract 3/4 -1
cup fresh lemon
juice
1 generous
cup dried fruit (I used sultanas, cranberries and candied lemon peel) 120 ml Cointreau (or rum, brandy, Grand Marnier or
juice for an alcohol - free version)
American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients:
for the crust: 2 1/2
cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed
for the filling: 2 1/2
cups frozen wild blueberries (or about 2
cups big fresh blueberries) 5
cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh)
juice of 1 lemon 1 1/4
cup sugar 1/3
cup cornstarch pinch of salt
for the vanilla bean custard: 1
cup heavy cream 1/4
cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.
3 tablespoons vegetable oil, divided 2 large shallots, thinly sliced (1
cup) 1 tablespoon finely chopped peeled ginger 1 large garlic clove, minced 1 1/2 teaspoons Thai green - curry paste (or more if you want to kick it up a little) 2
cups reduced - sodium beef broth 1 tablespoon fresh lime
juice, plus extra slices
for serving 1 red bell pepper, cut into 1 / 4 - inch strips 1 bunch scallions, trimmed and cut into 3 - inch pieces 3/4 pound dried Asian egg noodles
Ingredients
For Dhokla Gram Flour (Besan)-- 1
cup Ginger paste — 1/4 tsp Turmeric powder (haldi)-- 1/4 tsp Lemon
juice — 2 tsp (optional) Oil -2 tsp Salt...
3
cups soaked cashews (soaked
for 3 hours in water) don't soak any longer 1 1/2
cups almond milk I
cup fresh lime
juice 2 teaspoon packed lime zest 3/4
cup agave or maple syrup 1 teaspoon vanilla A pinch or two of salt 3 tablespoons lecithin 3/4
cup coconut oil or coconut butter
1 recipe
for 9 - inch pie crust dough (such as this Pâte Brisée pie dough recipe) 1/2
cup granulated sugar 3 tablespoons cornstarch 1/2 teaspoon cinnamon 1 teaspoon lemon zest 1 tablespoon fresh lemon
juice 2
cups (1 pint) fresh blueberries Pinch of salt 1 egg yolk Sanding or crystal sugar,
for garnish
FOR THE ZUCCHINI 3 tablespoons fresh lemon
juice 1 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon black pepper 1/3
cup olive oil 2 medium zucchini (around 1 pound), cut crosswise into 1 / 2 - inch - thick slices
Ingredients 3 eggs 3/4
cup sour milk 3/4
cup plain organic yogurt 1/4
cup oil 1 tsp vanilla 1
cup each Bluebird Grain Farm Emmer flour and unbleached white flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt Make sour milk by adding 1 Tablespoon lemon
juice to whole milk and let sit
for... Continued
for the filling: 8 - 10 apricots, sliced 2 - 4 peaches, sliced (you should have approximately 3 - 3.5 pounds of fruit) 1
cup sugar (if fruit is very sweet, reduce to 3/4
cup)
juice from 1/2 lemon 5 tablespoons flour 1 tablespoon cornstarch
4 slightly heaped
cups (about 20 ounces) fresh, ripe strawberries, hulled and quartered 2/3 to 3/4
cup granulated sugar (we used the latter but use less if you're sensitive to sugar) 1/2
cup water
Juice of 2 limes 1/4 to 1/2 teaspoon freshly ground black pepper (use less
for a barely detectable bite, more if you'd like it more present) Pinch of sea salt
Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin olive oil 1 medium onion, finely chopped 3
cups canned or packaged vegetable stock 1 can (14 1/2 ounces) diced tomatoes in
juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1
cup heavy cream 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped,
for garnish