Sentences with phrase «flat seas of»

The Man in the Moon appeared when meteoroids struck Earth - facing side of the moon creating large flat seas of basalt that we see as dark areas called maria.

Not exact matches

Yes, in particular, it is LUDICROUS that this «god» «chose» an arrogant people in a Middle Eastern desert at a time when there was no internet and when those people thought the world was flat and consisted of the Mediterranean Sea and its surrounding lands (i.e., they had NO IDEA about the «New World», Antarctica.

Maybe it's just me, but I find it odd that people blindly believe all of the stories in the bible, considering they were written / created by people who thought the world was flat and sea monsters swallowed ships in the ocean.

His sea salt comes from the salt flats of Sicily, «the best in the world,» he says.

5 large lettuce leaves 4 raw beetroots 2 raw carrots 1/2 cucumber 1/2 red onion 3 avocados 5 cherry tomatoes 1 handful of cilantro (coriander) or flat - leaf parsley 2 tbsp olive oil 2 limes, juice (start with the juice from 1 lime and adjust to your taste) sea salt & black pepper

Parsley Pesto 2 handfuls flat - leaf parsley, leaves picked 3 tbsp pine nuts or nuts of choice, toasted 3 tbsp grated parmesan cheese 3 tbsp extra virgin olive oil sea salt & freshly ground black pepper, to taste

Stuffing 1 1/2 cup / 300 g uncooked millet or white quinoa 1 large knob of coconut oil, ghee or olive oil 2 large onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed and finely chopped 3 tbsp white wine or water 1 tsp dried thyme sea salt and pepper 1 cup / 3,5 oz / 100 g cranberries (fresh, frozen or dried) 1 handful raw almonds, coarsely chopped (use pumpkin seeds for a nut free alternative) 2 stems flat - leaf parsley, finely chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little for serving

Herby Quinoa 1 cup / 170 g uncooked quinoa (or 2 1/2 cups pre-cooked) 1 large handful flat leave parsley a generous drizzle of olive oil 2 tbsp lemon juice sea salt & black pepper

To the oil, I added the dill I picked up — prob 1/4 ounce, about as much flat - leafed parsely that I had on hand and a good handful of spinach with the tail end of my lemon - sea salt.

Line a baking sheet with parchment, lay tomatoes flat and spread hot peppers and garlic around, drizzle with olive oil and a few pinches of sea salt.

1/2 cup extra-virgin olive oil 1 cup diced red onion (about 1 medium onion) 1/2 teaspoon coarse sea salt or kosher salt 1 cup thinly sliced, peeled carrots (about 2 medium carrots) 1 cup thinly sliced celery stalks (or about 2 medium celery sticks) 2 garlic cloves 2 tablespoons minced rosemary 1/2 teaspoon crushed red pepper flakes 1 15 - ounce can of white beans, drained 1/2 cup firmly packed sun - dried tomatoes 1/4 cup red wine vinegar 4 cups arugula leaves 2 tablespoons finely chopped, fresh, flat - leaf parsley for garnish

extra-virgin olive oil 1 yellow onion, finely diced 3 garlic cloves, minced 1 bay leaf 2 red bell peppers, cored, seeded, and finely diced 1/2 of a green bell pepper, optional — adds a little more color and another depth of flavor 2 tomatoes, halved, seeded, and finely diced A handful of chopped fresh flat - leaf parsley 1 (12 - ounce) bottle of chili sauce 1 tablespoon Worcestershire sauce Sea salt and freshly ground black pepper, to taste

Ingredients: 1 large head cauliflower, kept whole, green leaves removed 1 tablespoon roasted hazelnut oil Zest and juice of 1 navel orange Pinch, saffron 1 teaspoon sea salt Ground pepper, to taste 1/4 cup coconut milk 1/4 cup water 1/2 cup packed flat leaf parsley, roughly chopped 1/3 cup roasted hazelnuts, roughly chopped

For $ 48, guests can savor a four - course dinner with their choice of Chilean sea bass or flat iron steak with wild mushrooms and baby red spinach for an entrée.

300 grams kamut spaghetti (or substitute with a similar fresh pasta of your choice) 1 litre of unsalted chicken stock 30 grams sea salt 2 tbsp olive oil 1 knob butter 50g pecorino finely grated 50g parmesan finely grated Freshly ground smoked white pepper (if you can't find smoked pepper you can use smoked sea salt to add the smoky flavour) 200 g mussels (weight without shells) 200 g girolle mushrooms (you could substitute for cepes or chanterelles also) 2 cloves garlic - finely diced 2 tbsp finely diced flat leaf parsley

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

1 large sweet potato, peeled & cooked (great to use leftovers) 1 stalk of celery, chopped fine 1 large carrot, peeled and chopped 1/4 cup capers + 1 Tablespoon vinegar water from the caper jar (preservative free) 1 heaped Tablespoon organic vegan mayo (or regular real - food mayo) 1/4 cup flat - leaf parsley, chopped fine 1/2 teaspoon sea salt or himalayan pink salt fresh ground black pepper

1/4 cup chopped flat leaf parsley 2 tablespoons chopped cilantro 2 tablespoons chopped fennel fronds 3 tablespoons red wine vinegar 3 teaspoons capers, rinsed and chopped 1/2 teaspoon anchovy paste 2 cloves garlic, minced Pinch of chili flakes 1/2 teaspoon good quality sea salt, plus extra 3/4 cup extra virgin olive oil, plus 2 tablespoons 1 1/2 pounds grass - fed beef flap meat, trimmed and cut into four portions Fresh black pepper

Extra Virgin Olive Oil 3 medium leeks, white and light green parts only 3 1/2 cups potatoes, peeled + chopped Sea salt + pepper 6 cups low sodium organic vegetable stock, or homemade 1 bunch curly kale, about 6 stalks 2 handfuls each fresh flat leaf parsley + chervil Zest + juice of one organic lemon

Ingredients 1 tablespoon olive oil 1/2 cup thinly sliced yellow onion 4 cloves garlic, pressed or minced, optional 8 ounces cubed packaged seitan 8 ounces crimini mushrooms, quartered or halved, very bottom of stem removed 1/2 teaspoon ground nutmeg, optional 1/2 cup vegan mayonnaise such as vegenaise 1 1/2 tablespoons freshly squeezed lemon juice 2 teaspoons wheat - free tamari Pinch crushed red pepper flakes, optional 2 tablespoons finely chopped flat - leaf parsley Sea salt and ground black pepper to taste 2 tablespoons nutritional yeast 1 teaspoon smoked paprika Parsley sprigs for garnish

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.

5 — 6 large leaves of rainbow Swiss chard 1/4 kabocha squash or 2 medium sweet potatoes (see note below), peeled and cubed Sea salt 3 tablespoons coconut oil 1/4 cup pine nuts or sunflower seeds 2 large garlic cloves, crushed 2 teaspoons curry powder 2 teaspoons cumin seeds 1 cup cooked chickpeas 1 1/2 cups cooked black rice 2 tablespoons minced flat parsley leaves (optional) Freshly ground black pepper (optional)

2 dozen cherry tomatoes sliced in half lengthwise olive oil drizzle celtic sea salt 1 c quinoa soaked in 2 cups of water for 15 mins 1 c chopped broad flat green beans blanched 2 - 3 mins 1 c sliced baby carrots blanched for 2 - 3 mins 2 lg sage leaves chopped 1 4 - 6 ″ stem rosemary, needles removed and chopped finely 10 chives chopped 10 basil leaves chopped 3 tbsp olive oil 1 1/2 tbsp fresh squeezed lemon juice salt & pepper 1 tsp agave syrup or alternative sweetener such as stevia sparingly

Among the 1,500 varieties of quinoa currently grown, royal quinoa (or «quinoa real») is grown only in the Bolivian Altiplano salt flats, 13,000 feet above sea level.

Mexico City, with its population of 4,500,000, is a crowded, rambling metropolis that occupies a great part of the Valle Méjico, an open, flat area some 50 miles wide, surrounded by a crown of mountains that extends up to 3,000 feet in the air over the valley floor, itself some 7,500 feet above sea level.

The surf was breaking high, you see, and Brojen was swimming to shore dog - tired and feeble when an enormous wave lifted him up like a chip of wood and stranded him atop a huge flat rock that was sticking up perhaps 20 feet out of the sea.

Pete Dye's personal favorite of all of his designs, Teeth of the Dog is flat - out gorgeous, with seven holes practically sunk into the Caribbean Sea.

They find the fossil bed rich with dozens of species of marine invertebrates, such as crabs, snails, clams, sea urchins, large flat oysters and ammonites, as well as fish teeth and scales.

Sea cucumbers, or holothurians, normally seen crawling incredibly slowly over the flat abyssal plains of the ocean floor, were found on steep slopes, small ledges and rock faces of the underwater mountain range.

Icebergs that have calved off the edge of the glacier are visible floating out to sea — but so are cracks hundreds of kilometers inland from Jakobshavn, on what would otherwise be a flat expanse of ice.

And recently, researchers analyzing the planet's topography reported convincing evidence that a flat plain does, indeed, mark the site of an ancient sea.

Death Valley National Park Explore 3 million acres of wilderness, including the Badwater Basin salt flats, the lowest elevation in North America at 282 feet below sea level.

To maximize the chances of finding ancient wrecks, the team will hunt on open, flat areas in the lowest reaches of the sea, up to 6,000 metres deep.

A 1,400 - acre swath of salt flats along the western edge of San Francisco Bay has become the latest site for a development dispute that promises to become increasingly common in coastal U.S. cities: Whether new waterside growth makes sense when sea levels are rising

By demonstrating achromatic lenses we have now made a major step forward towards widespread future application of flat optics that will certainly attract the interest of the industry,» said lead author Francesco Aieta, now employed by Hewlett Packard, who conducted the research at Harvard SEAS.

City - sized maps of terrain and life on the sea - floor have revealed that drifts of «marine snow» on submarine hillsides act as a source of food to fuel a higher biomass of marine life on the hills than on the flatter plains surrounding hills.

The third is environmental: the natural mud flats and salt marshes of the coast are havens for tens of thousands of birds and other wildlife, but they are being squeezed between rising sea levels and sea walls.

Deep underneath the open sea lies the other major topographic surface of the seafloor, the relatively flat abyssal plain.

In contrast, the occurrence of large and flat microatolls indicates periods of significant sea - level stability lasting up to ~ 300 years.

Ingredients 1pound fingerling potatoes, halved lengthwise 4 hot red chiles 1/3 cup olive oil 4 garlic cloves, peeled and thinly sliced 1 small bunch fresh flat - leaf parsley, leaves picked, stalks finely chopped, divided 2 anchovy fillets 1 (14.5 - ounce) can diced tomatoes Sea salt Freshly ground black pepper 3 shots vodka 1 pound uncooked spaghetti Zest and juice of 1 lemon Extra-virgin olive oil for drizzling, optional

I sprinkle on a bit of sea salt, because it brings out the flavor of the coconut butter in the most flattering way.

Roasted Asparagus with Feta Makes 6 Servings 2 lbs organic asparagus, prepped 1/4 cup olive oil 4 cloves garlic, minced 1 tsp fresh lemon zest 1/2 tsp dried oregano 1/4 tsp red pepper flakes Sea salt, to taste Fresh pepper, to taste 2 Tbsp fresh flat leaf parsley, chopped 4 ounces organic feta cheese, crumbled Juice of 1 organic lemon

Don't miss our line - up of sea green flats in stunning designs!

Amp up the attire by slipping into a pair of sea green flats and by styling your hair in a messy fishtail braid.

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Shoe shopping is truly overwhelming due to the sea of sneakers, heels, boots, flip - flops, flats and loafers out there.

Our thick, flat - weave rug puts a sea of soft color underfoot.

With a flat shader or fluffy crease brush, start by shading the inside edges with the light forest green of Sea Glass from the Mermaid Palette.

It could also be the first - ever pair of oxfords to join your shoe collection, thus sticking out like sore thumbs (ahem, toes) amid a sea of girly ballet flats.

My shoe closet is a sea of Lanvin flats.