Opponents say
cutting use of oil, gas and coal is a more effective way to redirect energy companies
Not exact matches
Hamm favors the approach
of cutting off Venezuelan
oil exports to the U.S., as well as stopping U.S. light sweet crude exports to Venezuela, which
uses that type
of crude to blend it with its heavy crude
oil before shipping it to international markets.
That could
cut off a major supply
of oil while potentially handing the region's balance
of power to Iran, which could end up in control
of the routes
used by 40 %
of the world's seaborne
oil.
Because energy producers
cut back on drilling and production when
oil is cheap (and less profitable for them), investors were concerned that they would also stop ordering as many
of MRC's pipes, which are
used to pump and transport crude.
As we saw starting in 2014, when the international price
of oil dropped, the much - lauded Alberta Advantage
of using unreliable resource revenues to subsidize short - sighted tax
cuts quickly became the Alberta Disadvantage.
For all their official production measurements, OPEC
uses an average
of estimates from six «secondary sources», namely the International Energy Agency (IEA), the
oil - pricing agencies Platts and Argus, the U.S. Energy Information Administration (EIA), the
oil consultancy Cambridge Energy Research Associates (CERA) and the industry newsletter Petroleum Intelligence Weekly, as an impartial adjudicator as to whether their output quotas and production
cuts are being met, to resolve any potential disputes that could arise if each member reported their own figures.
Start by
cutting your sweet potatoes into cubes (about 1 cm wide); place them in a baking tray along with the drained chickpeas and drizzle in olive
oil, a pinch
of cumin, salt and pepper —
using your hands to ensure they all get a good coating.
Grease muffin tins with coconut
oil and then
cut circular shapes into the mix; I
use the rim
of a glass to create the circles.
1) Peel and
cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and
cut them into 10 - 12 slices (as if you were
cutting a pizza) 6)
Use a brush to spread a little bit
of oil on both sides
of the
cut tortilla sheets 7) Place greased
cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips
1 kg pumpkin,
cut into large cubes 2 — 3 carrots (about 250g),
cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive
oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or
use vegetable stock instead
of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
Cut the bread into bite - sized pieces (or
use a cookie cutter), brush with a bit
of olive
oil and sprinkle with a tiny bit
of salt.
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
To
cut the calories and fat, we
use the apple sauce instead
of oil or butter.
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast -
cut into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can
use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut
oil 4 cubes
of frozen coconut milk (about 1/2 cup coconut milk)
I forgot to mention that you can
use just 3 tablespoons
of coconut
oil, but I think
using this coconut cream / fat from chilled coconut milk helps
cut down the fat a bit.
Cut sweet potatoes into thin uniform circles (uniformity is key here so that all
of the chips cook at the same rate;
using a mandolin is ideal, but I just do mine freehand) Arrange chips on baking sheet Coat with olive
oil (Pour 1 - 2 Tbsp
of olive
oil...
1 pound kale, washed, stemmed, and
cut into small pieces 2 tablespoons butter 2 tablespoons flour (I
used all purpose) 1 1/5 cups milk (I
used whole) 1 cup extra sharp cheddar cheese, grated salt & pepper 1/2 teaspoon turmeric (optional, for color) a pinch
of freshly grated nutmeg a tablespoon
of olive
oil, for greasing the baking pan
Using a pastry cutter,
cut in the butter or coconut
oil until the chunks
of dough are the size
of peas.
1 pound carrots, scrubbed or peeled and
cut into two - inch segments (angled if you're feeling fancy) 3 tablespoons olive
oil, divided 1/4 teaspoon ground cumin Coarse salt and freshly ground black pepper 1/2 an avocado, pitted and sliced (we had a mega - «cado and only
used 1/4
of it) Juice
of half a lemon
1) Peel and slice the onions thinly 2) De-seed red bell pepper and
cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive
oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11)
Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top
of tart with a generous amount
of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side
of vegetable salad (optional)
Ingredients 1 small pumpkin a pinch
of whole sea salt filtered water (to cook the pumpkin) 2 apples (I
used Red Delicious), peeled and
cut into cubes or slices 4 tablespoons extra virgin olive
oil, and some more to serve juice
of 3 cm fresh ginger root a large handful
of pumpkin seeds half a -LSB-...]
For the jalapeno peppers, I should have
used gloves, but I did the
oil for the shrimp with the
cut up jalepeno and my hands burned and I was coughing, so I took the bits
of jalepena out.
I'm trying to
cut down on sodium so
used coconut aminos in place
of the soy sauce and
cut the olive
oil in half, adding extra veg stock instead.
3 cups butternut squash, cubed 2 cups green beans, trimmed and
cut into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm tofu,
cut into 1 - 2 inch cubes 3 tablespoons extra virgin olive
oil 5 garlic cloves, chopped 1 tablespoon chopped ginger 1 small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut milk salt and pepper to taste pinch
of chili pepper flakes (I
used bird's eye chili flakes, which is hotter than regular red pepper flakes.
2 cups pineapple
cut into small chunky wedges 1/2 small red onion thinly sliced in half moons 1 - 2 habaneros finely chopped 5 - 6 sprigs
of mint,
use just the leaves and torn with your fingers 3 - 4 good drizzles
of a grassy and peppery Extra Virgin Olive
Oil the juice
of one large lime the juice
of half an orange Sea Salt and black pepper to taste
In half the cookies (the «lids»),
cut a small circular hole in the middle (I
used the lid
of an olive
oil bottle to do this)
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 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans,
cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or
use 1 teaspoon
of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable)
oil 4 — 5 bunches
of fresh coriander (cilantro) for garnish
To save on calories, I
cut the sugar down to 1/4 cup (but doubled the vanilla to 4 tsp and cinnamon to 2 tsp to compensate) and instead
of 1/3 cup
oil I
used 1 Tbsp
oil and a mashed banana.
I've made these several times, but yesterday was the first time I followed the recipe and
used light brown sugar instead of dark brown — I think I like the intensity of the dark brown better:) Used my bench scraper / dough cutter to cut them, and it worked much better than the oiled knife (or maybe I just made them a more workable goonies this tim
used light brown sugar instead
of dark brown — I think I like the intensity
of the dark brown better:)
Used my bench scraper / dough cutter to cut them, and it worked much better than the oiled knife (or maybe I just made them a more workable goonies this tim
Used my bench scraper / dough cutter to
cut them, and it worked much better than the
oiled knife (or maybe I just made them a more workable goonies this time?).
3 frozen chicken breasts on bottom, 1 cup uncooked quinoa, 2 cups water, I just
used like a coleslaw mix (white and purple cabbage and carrots) 1.5 cups
of it, 1 cup fresh
cut up broccoli, 2 stalks green onions, and then the sauce on top (1/3 cup olive
oil, 1/2 cup franks hot sauce, 1 tsp seasoned salt whisked together)
What's in it: For the french toast --- 1/2 large loaf
of multigrain bread, ideally a few days old,
cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut
oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I
used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt
Serves: 2 - 3 Preparation Time: 15 minutes Cooking Time: 15 - 20 minutes Ingredients: For the aubergine and cauliflower curry: 25g raw grass - fed butter (for a vegan option
use 25g coconut
oil) 1/2 head
of cauliflower (
cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1...
1 large egg white 2 teaspoon water 4 - 6 (1 / 3 - inch - thick) rounds soft mild goat cheese,
cut from a cold log (
use dental floss for easy
cutting) 1/3 cup dry bread crumbs (preferably Japanese panko) 2 teaspoon cider vinegar 1/4 teaspoon salt 1/4 teaspoon Dijon mustard Pinch
of sugar 3 tablespoons extra-virgin olive
oil, divided 4 cups mesclun (mixed baby salad greens — about 2 ounces)
Instead
of olive
oil I used Coconut Oil and I soaked the lentils in some water while I went to the store so that cut cooking time by a third and then halved the recipe (cooking just for myself — I can only eat so much
oil I
used Coconut
Oil and I soaked the lentils in some water while I went to the store so that cut cooking time by a third and then halved the recipe (cooking just for myself — I can only eat so much
Oil and I soaked the lentils in some water while I went to the store so that
cut cooking time by a third and then halved the recipe (cooking just for myself — I can only eat so much!).
Ingredients -2 tablespoons
oil - 2 1/2 tablespoons
of curry powder - 1/4 teaspoon
of cayenne powder - 1 medium onion, thinly sliced - 4 garlic cloves, minced - 4 chicken breasts,
cut into bite size cubes - 1 can
of tomato sauce (14 oz)- 1 can diced tomatoes (14 oz)- I
use fire roasted with green chilies!
Ingredients: 8 medium ripe tomatoes, I
used a combination including San Marzanos / 2 medium red onions, chopped / At least 6 cloves
of garlic, minced / Parmigiano - reggiano cheese rinds — scrape away the waxy residue / 1 cup fresh cranberry beans, shelled / 4 cups water / 6 new potatoes,
cut into rounds / 2 small zucchinis,
cut into slices / 1 bunch swiss chard, stems chopped, leaves chopped / Big handful green beans,
cut into pieces / Basil leaves / Olive
oil / Salt & pepper / Freshly grated parmigiano cheese / Burrata cheese (optional, but I had some on hand).
Autumn Filling coconut
oil or olive
oil for frying 1 small red onion, finely chopped 2 fresh sprigs
of rosemary 1 leek, thinly sliced (
use the green leaves as well) 500 g fresh baby carrots, divided lengthwise 1 small sweet potato, thinly sliced 1 small romanesco,
cut into smaller pieces 6 brown mushrooms, sliced 3 small kale leaves, stems removed and chopped 1/2 lemon, juice
5 cups rolled oats, preferably thick -
cut (if you're gluten - sensitive, be sure to
use oats marked gluten - free) 1 cup whole raw almonds 1/3 cup roughly chopped pecans or walnuts 4 teaspoons cinnamon 1 teaspoon salt 1/4 teaspoon ground cardamom 2/3 cup unsweetened applesauce 1/3 cup extra virgin olive
oil 1/4 c maple syrup 1/4 cup coconut palm sugar (or increase maple syrup to 1/2 cup) Zest
of one organic orange 2 teaspoons vanilla paste, or 1 tablespoon vanilla extract 1 cup dried fruit
of choice (raisins, cranberries, etc..)
Ingredients
Oil 8 skin - on, bone - in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain white rice 1/2 bunch kale, stem removed, leaves
cut into ribbons and rubbed with salt (I like lacinato, but
use whatever you like) 1 cup frozen peas, left to defrost on the counter while you make the rest
of the meal 2 tablespoons chopped cilantro Juice
of half a lemon, plus lemon wedges for garnish
25g raw grass - fed butter (for a vegan option
use 25g coconut
oil) 1/2 head
of cauliflower (
cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1 tsp tumeric 1 tbsp cinnamon 1 tsp chilli powder 1/4 tsp Himalayan pink salt 1 tbsp coconut sugar Half a bulb
of garlic (cloves peeled) 3 ″ piece
of root ginger (peeled) 1 tbsp tomato paste 1 tin chopped tomatoes (or 400g chopped tomatoes) 1 tsp tamarind paste (optional) Juice
of 1 lemon 1 white onion 4 tbsp coconut milk 4 spring onions
Olive
oil 3 large organic chicken breasts (
cut into 3 or 4 pieces each) 1 large piece
of ham (leftover)-- about 3/4 lb 1 medium sized yellow onion, diced 2 potatoes, peeled and diced 1 cup
of kale, washed and the hard stem removed — chopped 3 large carrots, peeled and diced 2 cloves
of garlic, minced 1 cup
of white wine 1 cup
of chicken broth (I
used low sodium) Salt and pepper
Replace grapeseed
oil with melted coconut
oil Do not
use agave syrup at all
Cut the amount
of yacon syrup in half (it's just so expensive!)
During the session, we learned things like a new method for
cutting avocados, called the Nick n» Peel method, that helps you conserve the good stuff in the bright green fleshy part
of the avocado nearest the skin, and how to
use avocado as a substitute for butter or
oil in recipes.
* 2 slices thick
cut bacon - optional (I
used my preservative free home - cured bacon) * 1 small red onion, peeled and thinly sliced * 1/2 pound clean and dry organic baby spinach * 1 cup coarsely chopped pea sprouts / shoots - optional (
use another seasonal vegetable like asparagus, if you prefer * 1/4 cup crumbled blue cheese, or more / less to taste * 1/4 cup chopped raw walnuts, or more / less to taste * 15 - 20 violet flowers * toasted walnut or olive
oil for drizzling on the salad * squeeze
of fresh lemon or drizzle
of balsamic vinegar - optional
Ingredients: 3 medium potatoes
cut into cubes (keep the skin on) 1 cup green peas 2 large carrots, peeled and
cut into cubes 1 cup red cabbage
cut into stripes Good handful
of green beans 1 1/2 cup
of white yogurt (I
used Provamel) 1 tbsp Apple cider vinegar 1 tbsp dijon mustard 1 tbsp olive
oil Salt and pepper to taste For a vegetarian option add 2 hard - boiled eggs Method: Steam or boil the potatoes, carrots, green beans and green peas until soft.
After watching this film last spring, I made the decision to drastically
cut my
use of vegan butter (and any product containing unethically sourced palm
oil) because money speaks, yo.
I like to
use raw green beans,
cut on the slant, with cherry tomatoes, and a drained can
of black olives, a bit
of garlic or minced onion and olive
oil and lime juice.
1 packet peri peri spice mix (or make your own
using paprika, garlic, onion, oregano, ground cumin, chili powder, thyme, chili flakes) 8 chicken thigh fillets (or mix
of thighs and drumsticks, breasts, wings, etc) 4 cloves garlic, chopped 1 inch piece
of ginger, chopped 1 lemon, zested 5 tablespoons lemon juice 2 tablespoons olive
oil 1 teaspoon salt 1 lemon,
cut into wedges (for serving)