Place 1/2
cup of the juice in medium bowl; sprinkle gelatin over juice to soften.
Eating four and a half cups of apples took 17 minutes, but to drink four and a half cups of apples in smoothie form took only about six minutes, and you can down two
cups of juice in like 90 seconds.
Not exact matches
Alas, getting a fresh squeezed
cup of citrus
in the morning is generally relegated to your tropical vacations or a decidedly overpriced run to your nearby
juicing boutique.
In a blender or food processor, combine all the dressing ingredients together including the cooled shallot, chives, apple cider vinegar, 1/2
cup of olive or walnut oil, Dijon mustard, lemon
juice, honey and salt / pepper.
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).
6
cups watermelon, seeded and diced
in 1 - inch dices 2 stalks celery, chopped 3 medium size tomatoes, roughly chopped 1/2 cucumber, roughly chopped 2 red bell peppers, roughly chopped fresh ginger, about 1 inch, peeled and minced 1/2 chili pepper
juice from 2 limes handfull
of fresh basil salt & black pepper
Yerba Mate Infused Sunchoke Soup (adapted from GKS) 2 lbs Jerusalem artichoke / sunchoke 1 leek (white part only, if you want to keep the soup white
in colour)-- chopped 3 cloves garlic — chopped olive oil
juice of 1 lemon 2 sprigs fresh rosemary salt and pepper — to taste 6
cups steeped Yerba mate tea
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.
10 medium Granny Smith and / or Macoun apples, peeled, cored and sliced (a 50 - 50 mix is wonderful) 1/2 cube
of unsalted butter 2 tablespoons Applejack brandy 1 teaspoon nutmeg 1 1/3 teaspoons cinnamon Pinch
of salt 2 teaspoons cornstarch dissolved
in 1/4
cup of apple
juice 1
cup brown sugar
In an upright blender, combine 1/3
of the amount
of the roasted sweet potatoes, 1/4 avocado, nutritional yeast, chipotle, a splash
of tamari, lime
juice, 1/2
cup salsa, and 1/4
cup vegetable broth or water until smooth.
-- Put a bunch
of blueberries
in a large saucepan — I used ~ 4
cups — Add
in: — Lemon
juice (I used about half a lemon)-- Arrowroot or some other thickener, mixed with water — not too much water!
1 avocado cubed, 1 garlic clove, 1/2
of a limes
juice, 1/4 tsp
of salt and pepper, 1
cup of sour cream - combine
in a food processor until creamy).
The second time I used 1/2
cup of GOOD wine and really let it reduce, 1/2 TB
of lemon
juice, 1/2 an onion minced and ACORN squash + I added roasted garlic to the cashew creme (roasted
in the hollow
of the squash as it baked).
3/4
cup water 1/2
cup Swerve Sweetener 1 12 - oz bag fresh cranberries 1 to 2 medium chipotles
in adobo, minced (depends on how hot you want it)
Juice of two limes Zest
of two limes, grated
3/4
cup raw cashews 1/3
cup pumpkin seeds 6 medjool dates 1/4
cup coconut 1 tbsp hemp seeds 1 tbsp coconut oil 2 tsp moringa powder 1 tsp chia seeds 1/2 tsp vanilla extract zest
of 1 large lemon
juice of half a lemon pinch
of salt extra shredded coconut and lemon zest to roll balls
in
5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash
of milk or cream splash
of extra virgin olive oil two big pinches
of salt 1/4
cup apple, cut into 1/4 inch dice (place
in a bit
of lemon water if not using immediately) 3/4
cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon
juice, freshly squeezed a bit
of freshly ground black pepper
* 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
Add
in the flesh from the 2 avocados, 1/2 red onion (chopped), 2 serrano chiles (chopped), 2 garlic cloves, 1/4
cup chopped cilantro, the
juice from 1 lime, and 1 teaspoon
of salt.
In a small bowl, combine 1
cup of tomato sauce, 1/2 teaspoon each
of oregano and basil, a pinch
of salt and pepper, 1/4 teaspoon each
of garlic powder and onion powder, and a teaspoon
of lemon
juice.
* 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.
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.
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 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.
2 ″ (or so) nob
of fresh ginger, scrubbed, but unpeeled, chopped Pour 1
cup of boiling water over it, let it steep 10 minutes Add 1/4 c. raw honey while water is still warm Let cool to room temp, and add 1 lemon or lime
juiced (I like to add
in the grated peel too) 1/4 c. raw apple cider vinegar Add enough water to make 4
cups.
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.
vanilla extract 1
cup buttermilk 1 to 1 1/2
cup frozen blackberries (even when my berries are fresh I freeze them to work better
in my dough) 1/2
cup white chocolate chips Glaze: 1/2 to 3/4
cup powdered sugar 2 T. blackberry puree or can use lemon
juice, milk or water Here is a link to my blueberry scones with photos
of how I knead
in the berries
Pear Ginger Chutney: Put these ingredients
in a saucepan: one small chopped onion / 1/2 — 1
cup brown sugar / 1
cup vinegar / 2 tablespoons lemon
juice / 3 tablespoons finely grated ginger / 1 teaspoon red pepper flakes / 1
cup raisins / 2 teaspoons salt / 6 — 7
cups of pear, cored and chopped.
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
Red Lentil Dahl soup 1
cup cooked rice 1
cup chopped spinach 3 sprigs fresh cilantro 1 squeeze lemon
juice Directions: Add 1
cup of cooked rice to one container
of Red Lentil Dahl
in a saucepan, and heat to desired temperature.
In a saucepan combine the yolks with the passionfruit puree and 1/2
cup of sugar and 1 tablespoon
of lemon
juice.
Ingredients Lemon garlic aioli -1 / 2
cup of mayo -
Juice of 1/2 lemon -2 garlic cloves - pinch
of salt Burgers - 1 pound
of ground beef (I used 83 % lean 17 % fat)- thick, center cut bacon - brown sugar - Roma Tomatoes, sliced - Red onion, thinly sliced into rings - cheddar cheese - Slider buns What to do - to candy the bacon, toss bacon with 1/3
cup of brown sugar
in the large bowl.
Step 7: To make the glaze:
in a small bowl put 1/2 to 3/4
cup of powdered sugar, 2 tablespoon
of blackberry puree or lemon
juice.
Pour 2
cups of raspberries, 1/2 teaspoon
of lemon
juice and 3 tablespoons
of Xylitol sugar or coconut sugar (both low - glycemic index foods), and a dash
of Himalayan salt
in a medium saucepan and heat covered on medium - low for about 2 minutes.
For more oval shaped beans and other legumes, soak for 12 - 24 hours
in filtered water to cover plus 1 tablespoon
of cider vinegar or lemon
juice for every
cup of dried beans / legumes used.
For the fruit sauce I pour 2
cups of raspberries, 1/2 teaspoon
of lemon
juice and 3 tablespoons
of Xyilitol sugar or coconut sugar (both low — glycemic index foods), and a dash
of Himalayan salt
in a medium saucepan and heat covered on medium - low for about 2 minutes.
Pour 1 and 3/4
cup -LCB- 6 oz -RCB-
of grapefruit
juice in a small saucepan.
In addition to its stimulating properties, a
cup of coffee has more antioxidants than a glass
of grape
juice or a serving
of spinach.
2 ripe bananas 1/3
cup of vanilla, lemon or plain Chobani 1
cup of vanilla almond milk 1/4
cup of white sugar 1.5 teaspoons baking soda 1.5 teaspoons
of vanilla extract 2 lemons zested
Juice from one lemon 3/4
cup of cooked quinoa 1
cup of all - purpose flour (I used King Arthur) 1
cup of whole wheat flour (I used King Arthur) 1 - 2
cups of freshly washed blueberries (tossed
in some flour to coat)
Add onion and garlic mixture, three quarters
of a
cup of coconut milk, and lime
juice in a blender.
I tossed a heaping
cup of the artichoke hearts
in the food processor and added
in the
juice of a lemon, two tablespoons
of extra virgin olive oil, a pinch
of salt, and a scant half teaspoon
of ground white pepper.
In the bottom
of an 8 - ounce glass, muddle the
juice of 1 lemon, 1/4
cup frozen blueberries or strawberries, and 1/2 shot simple syrup.
In a medium heatproof bowl, whisk the egg yolks with 1
cup of the sugar, the lemon
juice and lemon zest.
Mix 1 tablespoon lemon
juice in 1
cup of soy milk and let it stand for 5 or so minutes until it curdles.
In many instances
of abdominal aches and intestinal irritation, a
cup of simple kuzu cream (kuzu with umeboshi paste, shoyu, and fresh ginger
juice) brings quick relief, particularly with children, who often do not like the taste
of over-the-counter medications.
Herb & Garlic Cream «Cheese»: 1 1/2
cups cashews, soaked
in water for 4 hours then drained 1 small to medium clove
of garlic or 1/4 tsp garlic powder 2 tbsp lemon
juice 1/2 tsp salt 1 tbsp water as needed to blend
Meanwhile,
in a saucepan, combine the yolks with the passion fruit puree and the remaining 1/2
cup of sugar and 2 tablespoons
of lemon
juice.
Place garlic scapes, lemon zest &
juice, nuts, and 1/2
cup of the olive oil
in a food processor and blitz until smooth.
I typically find the barbecue sauce to be sweet enough as is, so I typically omit the orange
juice and replace it with half a
cup of bourbon or whiskey, and I let the ribs marinade
in it overnight, it really adds some nice depth
of flavor to the meat.