Sentences with phrase «extra water from»

Just remember to use the Water Lock feature to eject any extra water from the speaker opening after your workout.

The rise of the water level has nothing to do with extra water from the mountain or a mysterious back - flow of water from below.

If they are fed wet food, they can get extra water from their food.

When the body is not fully hydrated, the large intestine takes any extra water from the waste as it passes through.

Squeeze extra water from the brush, reshape the bristles and place upright in the tall glass to dry properly.

Some sources do suggest offering water to a formula fed baby when it is very hot outside (though baby may prefer to get extra water from more frequent feeding), or when baby is sick with a fever (consult baby's doctor for guidelines).

Remove extra water from your wool by rolling it in a towel and then allow to dry.

And you'll also start to lose some weight as your body begins to eliminate all the extra water from your body.

Drain off extra water from the top.

But many residents here believe that these new levees caused all that extra water from the hurricane to funnel away from those protected areas and directly into Plaquemines Parish, which didn't flood like this during Hurricane Katrina.

Not exact matches

If you don't take extra steps to ensure transparency and trust from the get - go — your company could end up in hot water.

maybe if Perry didn't give tax cuts / breaks for the rich and gave away all that money to those that helpled him get elected and used all that extra revenue he would have had to use in funding to bring in water from other states and for funding local fire and rescue departments.

We carry snacks in our bags — a Paradise bar (dark choc covered coconut bar), extra green smoothie from breakfast or an apple and almond butter — and drink plenty of water throughout the day.

Yes almond milk definitely requires a little extra care for ice cream - ing, especially the stuff from a carton that is mostly water anyways.

The end product was dry, so I added water from deglazing the pan and also extra soy sauce.

To prepare the orange dye: Collect skins from 2 - 3 pounds of onions (when you buy onions in bulk, grab some extra skins from the bin when nobody is looking Roughly add 1 cup water per 1 cup onions skins, and boil for 1 hour.

Cook your ramen noodles, keeping about a tablespoon of the starchy water that comes from boiling it (extra points if you use the flavor packet).

< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.

When buying local produce that isn't organic, I take extra care to wash any possible chemicals from my fruits and vegetables with a quick homemade solution made with a 1:1 ratio of white vinegar and purified water.

so you added 4 tablespoons water and 2 extra teaspoons coconut oil + the coconut oil from the recipe total?

Would likely pick the ginger slices out with a slotted spoon or a fork, add the extra water and bring to a boil very briefly, then remove from heat and add the lemon zest and juice and allow to «steep» for at least 30 minutes, maybe more.

I think I had my heat turned up too high for the first 2 hrs as most of my liquid was gone at that point and I had to add in some extra water to keep the bottom from burning.

1 medium sweet potato, peeled 1 medium beet, peeled 1 small granny smith apple 2 tablespoons extra virgin olive oil 1/2 teaspoon ground turmeric 3 ounces fresh spinach 1 cup quinoa, cooked 1 ripe avocado, halved and pit removed 1/2 cup chickpeas 2 teaspoons chia seeds 1/4 cup sesame tahini 1 tablespoon apple cider vinegar 1 tablespoon water Juice from one lemon

I had a few bananas sitting on the counter (because I bought extra since we go through them like they are water) and I will not eat them a few days after they make the switch from green to yellow.

Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2 tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon salt 1 cup (240 ml) warm water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml) of the olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cool.

Apple Juice From Concentrate (Water, Apple Juice Concentrate), White Wine Vinegar, Red Raspberry Juice From Concentrate (Water, Red Raspberry Juice Concentrate), Merlot Grape Juice, Extra Virgin Olive Oil, Distilled Vinegar, Natural Flavor, Xanthan Gum, Garlic, Salt, Flaxseed Oil, Spice, Erythritol.

Regular tofu is also labeled with different consistencies from soft through to extra firm depending on how much water has been pressed out of it.

6 small sugar pumpkins extra virgin olive oil salt, pepper & allspice, to taste 1 medium onion, diced 2 tbsp olive oil 3 cloves garlic, minced 2 carrots, peeled and chopped 2 parsnips, peeled, cored, and chopped 1 container button mushrooms, sliced 1/4 cup flour 3 cups chicken stock 2 cups diced chicken (roasted, grilled, or leftover from your chicken soup) 2 tbsp fresh thyme 1 tbsp fresh sage (or 1 tsp dried) s & p, to taste 1 pkg puff pastry, cut into squares (or 6 puff pastry squares, plus additional for decorating) 1 egg + 1 tbsp water, for eggwash

1/4 cup unflavoured whey protein 1/4 cup ground almonds (plus a bit extra, if you need to dry out the mix later) 1tbsp high protein nuts n more white chocolate peanut butter 1tbsp coconut flour 1 - 2caps valencian orange oil (mine came from Asda) 1 - 2tbsp water (add a little at a time so that the mix doesn't get too wet & sticky) 7 drops vanilla flavdrops zest of half an orange 50g white chocolate 6 flaked almonds

2 Medium Sized Organic Sweet Potatoes 1/4 Cup Chopped Onion 1 Teaspoon Olive Oil 1 Cup Cooked Black Beans 1/2 Cup Frozen Corn, Thawed 1/2 Teaspoon Cumin 1/2 Teaspoon Ground Chipotle Chile Salt & Pepper To Taste 3/3 Cup Chopped Tomatoes 1/4 Cup Minced Cilantro 3/4 Cup Shredded Cheese (Mexican, Pepper Jack, Cheddar) To Serve: Fresh Baby Arugula Leaves (Optional) For the Avocado Sauce 1 Large Ripe Avocado 1/4 Cup Extra Virgin Olive Oil 1/4 Cup Water 1 Small Jalapeño Pepper, Seeded and Chopped 1 Small Handful of Cilantro, Chopped Juice From 1 Large Lime Salt to Taste

1/2 cup fresh basil (packed) 2 garlic cloves 4 Tbsp extra virgin olive oil 4 Tbsp tahini 4 Tbsp lemon juice (from one lemon) 2 Tbsp filtered water 30 oz (850 g) cooked garbanzo beans (canned or homemade) 1 tsp salt

I'm making this tonight and just realized I don't have a chicken stock I have some chicken extra can I boil it and use the water from that?

Cut off between 1 - 2 inches from the stalk of 8 fresh asparagus, rinse them under cold water and pat them dry with paper towels, then brush them with some extra virgin Spanish olive oil, a kiss of fresh lemon juice, lightly season with sea salt and freshly cracked black pepper

2 tablespoons extra virgin olive oil 1 medium onion, diced 3 carrots, cut into 1 / 4 - inch coins 3 celery stalks, diced 2 medium cloves garlic, minced 1 teaspoon crushed red chile flakes 1 1/2 cups dried cannellini beans 5 medium waxy potatoes (the size of an egg), halved 1 3 - inch chunk of Parmesan rind, (optional) 8 cups of water 1 medium bunch kale or chard, de-stemmed and chopped 1 1/4 cup crushed tomatoes (from can) 1 teaspoon fine grain sea salt

And I had them extra sticky from too much water, but that was ok, because they spread nicely and were thin just how I like them.

1 cup water (warm to hot) mixed with 1 tablespoon oil (I use the oil from a jar of sun dried tomatoes for extra flavour) and1 tablespoon salt dissolved.

For the pumpkin graham crackers 1 cup whole wheat flour 1 cup all purpose flour 1/4 cup sugar 3 teaspoons pumpkin pie spice 1 teaspoon baking powder 1 large egg 2 tablespoons vegetable oil 1/4 cup honey 1/4 cup pumpkin puree 2 tablespoons milk For the pumpkin spice marshmallow fluff (adapted from The Kitchn) 1/4 cup + 2 tablespoons water 3/4 cup granulated sugar 3/4 cup light corn syrup 3 egg whites 1/2 tsp cream of tartar Pinch of salt 1 1/2 teaspoons pure vanilla extra 1 tablespoon pumpkin pie spice For the moon pies Pumpkin graham crackers Pumpkin pie marshmallow fluff 8 oz bittersweet baker's chocolate 1 tablespoon vegetable oil 1/2 cup butterscotch chips 2 tsp vegetable oil

1/2 cup dried lentils, rinsed (I used small black beluga lentils but green ones would work well too) 1/2 cup uncooked coarse bulgur 1/4 cup tahini 3 garlic cloves, minced or pressed 1/2 cup fresh lemon juice (from 2 large lemons) zest from 2 lemons 1/4 cup nutritional yeast 2 tbsp extra virgin olive oil 1/2 tsp sea salt + freshly ground black pepper, or to taste 2 tbsp water, or as needed 1 tbsp coconut oil 3 cups chopped leek, white and green parts (1 large leek) 4 garlic cloves, minced 3 cups chopped red bell pepper (2 red peppers) 1 cup chopped snow peas 1 cup chopped tomato (2 small Roma tomatoes) 3 cups spinach, destemmed and roughly chopped

Ingredients For the seitan balls 130 g red lentils 300 ml filtered water 250 seitan sausage, minced 100 g plain seitan, minced 1 garlic clove, peeled and minced 3 tablespoons extra virgin olive oil 2 tablespoons flax seeds 2 tablespoons breadcrumbs (from wholemeal bread) a pinch of whole sea salt a few fresh thyme sprigs, -LSB-...]

Ingredients For the marinated tempeh 400 g tempeh, cut into cubes 2 tablespoons shoyu 2 tablespoons rice vinegar 1 tablespoon ginger juice (from 2 - 3 cm fresh ginger root, peeled, grated and squeezed) 1 garlic clove (sprout removed), cut in quarters filtered water To cook the tempeh 4 tablespoons extra virgin olive oil 1 tablespoon shoyu -LSB-...]

When I was a kid my dad and I made silver dollar pancakes from a buttermilk pancake mix, which adds some water, milk, and extra egg to the batter to make a thin, crepe like pancake!

chive & dill pesto sauce from Nina's Bowls of Goodness 1 garlic clove 2 handfuls of fresh chives handful of fresh dill handful of fresh parsley 1/3 cup vegan creme fraiche (recipe below) 3 tablespoons extra virgin olive oil (or water) 1 tablespoon nutritional yeast 2 tablespoons lemon juice salt & pepper

Ingredients: 2 pounds total Meyer lemons and blood oranges (I used 2 large lemons and 3 small - medium blood oranges) 4 cups of water, plus extra as needed 2 cups supremed citrus (from the lemons and oranges) 2 cups water (use the zest water and top off) 1 1/2 cups white sugar 1 1/2 cups demerara sugar 2 tablespoons amaretto

vegan crème fraîche from Nina's Bowls of Goodness 1 cup raw cashews 2 tablespoons lemon juice pinch of salt 1 teaspoon extra virgin olive oil (or water) water, to thin

I even dusted it with cocoa powder so it wasn't blindingly white.The egg free royal icing is really just extra thick powdered sugar glaze made from a little milk or water.

If you happen to have water spinach or Chinese broccoli on hand, separate the stems from the more tender leaves, chop the stems into bite - size pieces, and cook the stems first, for an extra 2 - 3 minutes, before adding the leaves — the leaves will cook faster than the tougher stems.

To get the full benefit of adding the extra fiber from psyllium to your diet, be sure to drink plenty of water too.

I have been having this Superfood Burcha for around a week every morning and I just feel as though I'm losing weight but in a good way and my energy is stable and high, it's actually taking off my «winter coat» haha, the extra water weight from the higher salt and fat intake while I was severely sleep deprived and stressed over the last few months.

Also, kraut needs a more substantial bun than your average 8ct due to getting mushy from the water unless extra strained.

If it were me I'd have extra on hand, sealed in ziploc bags, rather than risk the water from an aiplane restroom sink or airport bathroom.