Sentences with phrase «filtered water if»

As I have commented in multiple instances, I would try the liquid minerals in filtered water if you are not getting results with the neti pot.

1 young coconut (water and meat) 2 frozen ripe bananas 1 cup of frozen mango A few sprigs of fresh mint 1 date for extra sweetness Dash of cinnamon (optional) A little filtered water if necessary

I believe that prevention is the most important aspect of good health, so I encourage all of my patients to drink and shower in filtered water if it is practical and affordable for them.

If your baby is formula fed, you will need sterile, filtered water if you're making a bottle while away from home.

Alkaline Green Smoothie yield - 1 smoothie approx 12 - 16oz 6 ″ piece of cucumber 3 medium Kale leaves, torn 5 stems fresh mint 3 stems fresh parsley 1 ″ piece fresh ginger 1 avocado 1 cup coconut water fresh juice of one lime 1 - 2 tsp udo's oil 1 - 2 tbsp hemp seeds 2 - 3 drops stevia Method Place all ingredients into high speed blender and mix until smooth, adding a little filtered water if needed for consistency.

Add a little extra filtered water if the consistency is too thick.

It will thicken as it sits, so blend with 1/2 cup or so filtered water if needed to reach the desired consistency.

Stir in remaining base ingredients, adding some filtered water if it looks too dry and won't hold together.

Not exact matches

If you don't want to fool with filtering your own water — and you prefer the taste and convenience of bottled water — look for cheaper options.

Simón's indictment could apply to much of middle - class Canada and other such bland secular havens (if with artisanal bread, filtered water, and organic fair - trade bean paste, of course).

If you don't have access to sea water, replicate the 3.5 % salinity by adding four ounces of kosher salt (about 1/3 cup) to one gallon of filtered or bottled water.

1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered water 1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemon

0.5 oz organic coffee beans (always organic, and Swiss water process too if it's decaf) 10oz of boiled filtered water

1 handful of kale 1 celery stalk 1/2 ″ piece of ginger, peeled (less if you don't like so much spice) 1 apple 1 - 2 cups of coconut water, filtered water, or vegan milk

3 cups cashews, soaked for 1 hour 3/4 cups coconut oil, melted fresh squeezed lemon juice of 1 lemon 1/2 cup agave nectar (or raw honey if not strict vegan) 1 tablespoon pure vanilla extract 1/4 cup filtered water

if making chia gel with MySeeds, always use filtered or bottled water.

If your raw cashews have not been soaking in filtered water for at least 6 hours, add them to a container with hot water and allow the nuts to soften for at least 30 minutes.

If you prefer a moist dish, add some filtered water.

If possible, I highly recommend switching to chemical - free hygiene and cleaning products, drinking filtered water, and buying organic foods when possibly (if nothing else, get the Dirty Dozen organicIf possible, I highly recommend switching to chemical - free hygiene and cleaning products, drinking filtered water, and buying organic foods when possibly (if nothing else, get the Dirty Dozen organicif nothing else, get the Dirty Dozen organic).

If you are using dried garbanzo beans, which I highly recommend, add 1 cup of the dried beans to a large bowl and add 4 cups of cold, filtered water.

Adding the minerals is a great idea, especially if you use filtered water at home.

If you find your sauerkraut a bit strong or salty tasting, give is a very light rinse under filtered water.

Squeezing your own orange juice will make for a much nicer smoothie, if you don't have quite 1 cup of juice simply top up with filtered water.

If there is still not enough liquid after a few hours, make brine with 1 cup filtered water and 1 teaspoon sea salt.

You'll come to learn your texture preferences; if you desire a thicker dressing, the next time you make this recipe decrease the filtered water a tad bit.

Ingredients 250 g chickpeas, soaked for 8 - 10 hours then cooked in filtered water with a pinch of whole sea salt (use canned chickpeas only if you really have to) 8 - 10 cherry tomatoes (I used black cherry tomatoes), washed and cut into wedges 4 large handfuls of fresh parsley, rinsed, pat dried and more ore less -LSB-...]

If you are concerned about mould and myco - toxins in nuts be sure to soak them in sea salt and filtered water overnight and then dry in the oven at 50 degrees Celsius for a yummy crispy snack.

Add the filtered water, scraped vanilla bean seeds, cinnamon (if using), dates (if using), and sea salt, and blend (on low speed, working your way up to high) for 2 - 3 minutes, until smooth and creamy.

This makes quite a sticky caramel but if you prefer it more runny feel free to add another tablespoon of maple syrup or filtered water.

If the dates you are using are not soft enough, soak them in the 1 cup of filtered water and use both in the recipe to make it easier to blend.

You could just use plain filtered water also if you prefer, but coconut water gives you a little extra sweetness, and all the wonderfully replenishing electrolytes.

Filtered water (NOT tap water — you'll kill your kefir grains; make sure the water is filtered for chlorine and fluoride) Organic sugar (1/4 cup)-- I use plain white organic cane sugar but you can use other forms of sugar such as Sucanat or palm sugar Optional: Molasses (1 tsp)-- You can omit this if you are using the egg shell Piece of an egg shell (half of the egg shell Filtered water (NOT tap water — you'll kill your kefir grains; make sure the water is filtered for chlorine and fluoride) Organic sugar (1/4 cup)-- I use plain white organic cane sugar but you can use other forms of sugar such as Sucanat or palm sugar Optional: Molasses (1 tsp)-- You can omit this if you are using the egg shell Piece of an egg shell (half of the egg shell filtered for chlorine and fluoride) Organic sugar (1/4 cup)-- I use plain white organic cane sugar but you can use other forms of sugar such as Sucanat or palm sugar Optional: Molasses (1 tsp)-- You can omit this if you are using the egg shell Piece of an egg shell (half of the egg shell will do)

SUBSTITUTION OPTIONS: - Coconut milk, soymilk, or another unsweetened nondairy milk in place of almond milk - Vegetable broth in place of filtered water (if using broth, decrease sea salt to 1/2 tsp)- 1/4 cup chopped red onion in place of shallot - Yellow or orange bell peppers in place of red - Any small, hot pepper in place of serrano - Additional cashews in place of pistachios (in the bisque)- Walnuts or almonds in place of pistachios (in the pistou)- Fresh cilantro in place of flat - leaf parsley

FEEDING YOUR SOURDOUGH STARTER 1 ounce sourdough starter 1 ounce unbleached flour or whole wheat flour (preferably freshly ground or sprouted flour) 1/2 cup water (filtered for chlorine and fluoride, room temperature)(If you need more starter, for example, if you are doing bulk baking and freezing your bread, you can increase these amountIf you need more starter, for example, if you are doing bulk baking and freezing your bread, you can increase these amountif you are doing bulk baking and freezing your bread, you can increase these amounts)

2 Cups Farro 3 Cups Filtered Water 1 Tablespoon Whey 2 Tablespoons Coconut Oil 1 Large White Onion 1 large Bunch Fresh Chard (about 6 - 8 large stalks) 2 Teaspoons Salt 4 Cups Stock Or Water (if using a dark stock use 1/2 stock to 1/2 wWater 1 Tablespoon Whey 2 Tablespoons Coconut Oil 1 Large White Onion 1 large Bunch Fresh Chard (about 6 - 8 large stalks) 2 Teaspoons Salt 4 Cups Stock Or Water (if using a dark stock use 1/2 stock to 1/2 wWater (if using a dark stock use 1/2 stock to 1/2 waterwater)

Ingredients 250 g brown lentils, soaked for at least six hours then cooked in natural mineral or filtered water with a pinch of whole sea salt (used canned lentils, if you really have to) water and whole sea salt, to cook the lentils 2 cucumbers, ends cut off, washed, peeled and diced 1 red pepper, -LSB-...]

1 x 15 cm piece cucumber (peeled if not organic) 2 stalks celery 2 handfuls leafy greens such as: curly kale, cavalo nero, spinach, silver beet, collard greens 1 handful fresh herbs such as: mint and parsley 1 x 5 cm piece fresh ginger 1 lemon juiced 3/4 cup filtered water 1 handful ice optional: 1 green apple, core removed

PINK TAHINI SAUCE 1 cup unhulled sesame seeds (or 1 cup sesame seed butter) 1/4 cup fresh lemon juice 2 small garlic cloves, or 1/4 teaspoon garlic powder 1 teaspoon sea salt (or to taste) 2 cups + more if needed, filtered water 1 small beet that has been boiled and cooled

1/3 cup of raw pumpkin or sunflower seeds (soaked in filtered water for at least 3 hours if you don't have a powerful Vitamix, Ninja or Blentec blender.

Use filtered or bottled water if your tap water is not good or imparts a strong odor or taste, such as chlorine.

If the mixture is too thick, add filtered water 1 tablespoon at a time.

Keep in mind that if you do heat it in a saucepan, you may need to add a touch more filtered water to thin it (and if you do, you'll likely want to up the seasoning with a bit more sea salt).

If it is too thick, thin the sauce with filtered water, 1 tablespoon at a time.

If you don't like the extra chlorine though, just get any type of filtered water at the store — not distilled though.

LEMON TAHINI: 1/4 cup tahini 1/4 cup filtered water 1/2 teaspoon lemon zest 1 tablespoon + 1 teaspoon lemon juice 1 clove of garlic, finely minced (or grated with a Microplane) 1 teaspoon olive oil sea salt and ground black pepper, to taste POTATOES: 1 1/2 lbs new potatoes, scrubbed 1 tablespoon heat - tolerant oil, like avocado 1 teaspoon za'atar HARISSA CHICKPEAS: 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 teaspoon caraway seeds 1 teaspoon chili flakes 1 tablespoon heat - tolerant oil, like avocado 1 shallot, fine dice (about 1/3 cup diced shallot) 1 clove of garlic, finely minced 1 1/2 cups cooked chickpeas (or 1 15 - ounce can, drained) 1 cup crushed canned tomatoes (I like fire - roasted here) 1/4 cup filtered water (+ extra if necessary) TO SERVE: 4 big handfuls of chopped mixed greens olive oil fresh lemon juice extra za'atar 1/3 cup chopped flat leaf parsley Make the lemon - y tahini.

If you're in a hurry you can step this soaking step, otherwise place the cashews in a bowl and cover with filtered water.

If you're opting for filtered water instead of coconut water, I would add some more frozen fruit to make up the extra sweetness.

* Use filtered water or water that has been boiled and cooled (if using tap water, you can let it sit out overnight so the chlorine evaporates out of the water.

If using a standard blender, soak the pistachio meats in filtered water for 4 hours to soften before blending.

Use filtered or bottled water without salts, if your tap is not good or imparts a strong odor, such as chlorine.