Sentences with phrase «from water cups»

I've had near breakdowns lately about everything from water cups to medium - grey undertones.

I've had near breakdowns lately about everything from water cups to medium - grey undertones.

Not exact matches

I suppose it's more efficient for people to get up every 20 minutes from their desks after having just finished a dentist - sized teeth - cleaning cup of water to go refill.

So I get a cup of hot water from the cabin crew and use that — sometimes I order a half - cup of hot milk, too, so I can make a strong latte, which I love.

A health tip sheet from the mayor's office tells New Yorkers to «drink smart» by choosing water, even though Mr. Bloomberg has a three - to four - cup - a-day coffee habit.

Somebody has to own it in any case, and it is simply not true that money «flows» between «cash» and «stocks» as if water is being poured from one cup to another.

He had never seen black people and white people drink from the same water fountain, much less the same cup.

In a borrowed «76 AMC Hornet, holding a fast - food chicken sandwich in one hand and balancing a cup of ice water in the other, I drive eight miles north from this Oregon university town to an abandoned air force base which now houses a modest, little - known alcohol treatment Center for American Indians.

For best results, enjoy with a warm cup of holy water or a wheat wafer and non-alcoholic wine (unless you suffer from frequent stomach ailments).

Verily, the Abrar (pious, who fear Allah and avoid evil), shall drink a cup (of wine) mixed with water from a spring in Paradise called Kafur.

Jesus teaches in Matthew 10:40 - 42 that if we receive prophets and teachers and even do something small like give cups of cold water, then we will receive reward and praise from Jesus because it was as if we were doing these things to Him.

1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces

Day 2, morning Sourdough from yesterday 480 g (2 cups) cold water 340 g (2 1/2 cups) fine rye flour 500 g (4 cups) wholegrain wheat flour 20 g (1 tbsp) sea salt 250 g (2 cups) whole unshelled walnuts 150 g dried figs, roughly chopped

Panna Cotta (adapted from Living Raw Food) 4 cups coconut milk (see below) 1/2 cup Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1 cup meat of fresh young coconut 1/2 cup raw agave syrup OR another sweetener of choice seeds from 2 vanilla beans 1/2 cup coconut oil

All you need for your own quick version of this addictive street snack is 1 1/2 cups of your favorite raw nuts, some sugar, a little water, and a hot saucepan, and you're about 4 minutes away from an authentic New York City treat.

1 teaspoon olive oil 1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2 teaspoons fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder Pinch cinnamon About 3 stems of fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a lime

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

* 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

Chocolate - Chocolate Chip Cherry Pancakes Adapted from Chocolate - Chocolate Chip Pancakes from Vegan With A Vengeance 1 Cup Plus 4 Tablespoons Whole Wheat Flour 1 Cup All - Purpose Flour 4 Teaspoons Baking Powder 1 Teaspoon Salt 2/3 Cup Water 2 Cups Coconut Milk (not canned) 3 1/2 Tablespoons Canola Oil 5 Tablespoons Maple Syrup 2 Teaspoons Vanilla Extract -LSB-...]

Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.

Mix the remaining A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables.

to hot water and get a nice fresh cup of cider without getting a fresh gallon from the store.

Add approximately 1 cup of the water from the cauliflower back to the pot with the vegetables, along with remaining ingredients.

Soak kombu for 10 minutes in 1 cup of water, remove from water and chop into one - inch squares.

Lemon Juice 1 Package of Low / No Sugar Powdered Pectin 1/4 Cup of water (just to keep the Plums from burning when they are first put into the pot to boil.

MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:

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.

Soak dried mushrooms in about 2 - 3 cups hot water from the tap.

Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small onion, diced 1 leek, white and light green parts, sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving

I used a small can, chilled drained of any water, or 1/2 cup coconut cream (thick part) from a 13.6 oz can full fat coconut milk

The trick I learned from my mom is to mix water into the cheese filling — about 3/4 cup for a typical pan of lasagna — and cover the pan with foil for most of the baking time.

I followed a suggestion from another reviewer for the recipe using 1/3 cup of very hot water and 2/3 cup of the Coombs Family Farms Organic Maple Sugar.

1 1/2 cups water (can use more broth instead of water, but the bones from the lamb will create much of their own broth with this water)

He has a favorite book and song, eats off a spoon, and drinks water from a cup.

1 tsp Celtic sea salt or Himalayan salt 1 TBSP ground cinnamon Juice from one real lemon, not from concentrate 2 TBSP fermented tea from a SCOBY OR if you do not have a scoby use 1/2 tsp of this starter culture 3 - 4 cups chopped organic sweet apples (ex: honey crisp) Water

Ingredients: 1 tbs margarine 3 cups diced onions 3/4 cup crumbs (from unsalted oyster crackers) 1/4 cup flour 2 cups water 1 cup clam juice 2 cups chicken, beef or ham broth 3 cups diced potatoes 2 cups half and half 2 cups frozen corn kernels, defrosted

* 2 pounds duck legs (~ 4 duck legs) * leaves from large bunch cilantro * 2 cups water * 1 Tablespoon olive or vegetable oil * 4 cloves garlic, minced * 1 large or 2 small onions, chopped * 2 red bell peppers (or rough equivalent in mini bell peppers), seeded and sliced * 1 teaspoon cumin * 2-1/2 + cups chicken or vegetable broth * 1 red or green Jalapeno pepper * 1/4 cup Pisco * 2 cups frozen peas * 3 cups long grain rice * salt and pepper to taste

The technique is simple: scoop up about 1/4 cup of the cornmeal at a time, and sprinkle it from the measuring cup into the bubbling water, whisking all the time.

Puree 1/4 a honeydew melon and 1 kiwi (peeled), the juice from 1 lime, simple syrup (mix 1 shot honey with 2 tablespoons warm water), and 1/2 cup sake.

Add back the chicken pieces and a cup of water or chicken broth, making sure to scrape off all bits from the pan.

For the avocado pesto: 1 ripe avocado Juice from 1 - 2 lemons 2 small or 1 large garlic clove 1 cup packed basil leaves 1 jalapeno, seeded (optional) 2 tablespoons olive oil 1/4 cup water (more as needed to thin sauce) Salt and pepper to taste

3/4 cup rolled oats (quick - cooking or old - fashioned will work; instant might get a little dusty) 1/4 cup shredded or flaked unsweetened coconut 2 tablespoons pepitas, or another nut or seed of your choice 1/4 cup dark or light brown sugar (for low - to - moderate sweetness) 1/8 teaspoon ground cinnamon Few pinches sea salt 1 large egg white 2 teaspoons water (adjusted from 1 T) 2 cups (approximately 1/2 pound) walnuts, pecans or nuts that you prefer

Compliments of: June Pagan — Private Chef and Menu Developer 310.659.4235 This is a great Imitation of a Sourdough Jewish Rye, if you happen to be miles away from a deli Ingredients 1/2 Cup Warm Water 2 Packages Dry Yeast 1 Cup Plain Yogurt, warmed 1 Cup Bluebird Rye Flour 2 1/2 Cups - 3 Cups All... Continued

so I followed the recipe as per the comments from dina (https://detoxinista.com/2015/04/chewy-vegan-paleo-brownies/#comment-1238236) though I only used 1/4 cup water and 2 tbsp coconut oil.

< 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.

Baker's tip for baking partially filled muffin pans: If your batter doesn't fully fill all of the spots of the muffin pan, pour a little bit of water into each empty cup (not too high or it will be tricky to remove from the hot oven — 1/3 full or so).

:) Linguine with porcini and vegetable bolognese slightly adapted from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2 small carrots, roughly chopped 1 large onion, roughly chopped 200g button mushrooms 2 garlic cloves, roughly chopped 2 tablespoons olive oil handful of fresh basil leaves, chopped 2 tablespoons fresh oregano leaves 1/2 cup tomato sauce — I used homemade 1/2 cup (120 ml) red wine 3 tablespoons water 1/2 cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2 cup (120 ml) boiling water for 10 minutes.

-LSB-...] chicken Flautas (adapted from https://healthy-delicious.com/2012/03/baked-chicken-and-spinach-flautas/) * 1 kg chicken breasts * one 375 ml bottle of beer * 2 cups of water (slightly more than the beer) * a few -LSB-...]

Blend on high until smooth and creamy, you can adjust the consistency by adding more or less water, start with 1/2 cup and work your way up from there.

The beauty of crêpes is that the traditional buckwheat galettes from Brittany, France were naturally gluten free, made from just buckwheat flour, water, and salt (2 cups flour, 3 cups water).