Check out TreeHugger's How to
Green Your Water for more tips on saving a little H2O, and stay tuned for more Earth Day tips.
Not exact matches
It also has the greatest concentration of international banks in the U.S., and it's been called «America's Cleanest City»
for its air and
water quality,
green spaces, and clean streets.
People try all kinds of ways to keep guacamole looking
green — keeping the pit in the dip, which only seems to work
for awhile, or putting
water on top, which makes it kind of mushy.
In particular, «agricultural commodities are supported by the dynamics of
water shortages in Asia and the Western United States, the declining payback from the
green revolution in terms of improving crop yields and the increasing demand from Asia
for a diet based more on grains and meat as the population becomes wealthier,» the group responded by e-mail.
I aim
for a 16 hour fast every day, so I often don't eat until 2 pm or 3 pm, during the fast I drink nothing but
water and I might have a
green tea every now and then.
Then I'm ready
for meetings with my team and more sessions with clients where I will drink
water and
green tea throughout.
Not only does that boost the residential housing market, where «
green» homes and renovations are increasingly in demand, but it also drives business - to - business demand
for services such as environmental consulting and
water conservation.
But in a letter to Ackman that was filed with regulators, chairman John Cleghorn tossed cold
water on the proposal to ditch
Green and hire Harrison by noting no CP director has expressed enthusiasm
for the idea.
So Shepherd had to come up with a method
for taking the salt out of sea
water with boilers and kettles but without incurring the bloated carbon footprint of fossil fuels, which would betray the
green ideals of his customer base.
In 2014, Unilever issued a «
green bond,» offering clarity and transparency around the use of proceeds, including a set of clearly defined criteria on greenhouse gas emissions,
water use and waste disposal
for the projects funded.
I have been connected somewhat with Brigitte Gabriel who grew up in Lebanon and, as a child, had to live in a bomb shelter
for seven years, sneaking out at night to try to get some
water from a ditch or some
greens to eat.
I would most likely feel bad about being offensive (even if unintentional) and would probably end up praying
for my own continual need
for God's presence in my life,
green pastures, still
water, and overflowing cups [The wish of most American women — an men!]
I long
for green pastures and still
waters — but we don't always get what we want when we want it.
In dealing with everyone mashed up against their stands, all keen and grabby
for their conference swag — lanyards and laminated ID cards, clear plastic backpacks full of conference paraphernalia brought to you by the Knights of Columbus, World Meeting of Families — branded
water bottles and T - shirts,
green for mom and dad, blue
for the kids — the parish ladies were understandably harried.
We're drawn to the images of
green pastures, still
waters and an overflowing cup because we strive
for equilibrium, security and abundance.
2 tablespoons butter 1 medium onion, chopped 2 cloves garlic, minced 1 1/2 cups cooked whole kernel corn 1 teaspoon dried oregano 1/3 cup sour cream 6 ounces cheddar cheese, cubed 6
green New Mexican chiles, roasted and peeled, stems left on Flour
for dredging 3 eggs, separated 1 tablespoon
water 3 tablespoons flour 1/4 teaspoon salt Vegetable oil
for frying
4 large or 8 small, New Mexican
green chiles, roasted peeled and seeded, with the stems on 1/3 to 1/2 pound cheddar or Monterey Jack cheese, cut into sticks All - purpose flour 3 eggs 3 tablespoons flour 1 tablespoon
water 1/4 teaspoon salt Vegetable oil
for frying
I can't bear even heating a pot of
water for pasta, and the markets are beginning to overflow with
green and yellow summer squash.
«The campus» short - term goal is to achieve the Governor's «
Greening of the State Government» executive order, setting targets
for energy and
water reductions, attaining zero waste and reducing petroleum consumption.
I then add spinach to up the
green goodness, coconut
water as a base and a little bee pollen
for a delicious flavour — but if you don't have been pollen, don't worry, it will be delicious without it and you can always add a little raw honey instead.
Remove the
green tops from your carrots and then boil them whole in a large pot, or saute pan with lid, of
water for about 5 - 8 minutes until just fork tender.
You can easily just cut up fruit and
greens into your
water or use one of those tumblers that are made
for that.
CHAMPIONS INCLUDE: Dave Lewis, Group Chief Executive, Tesco (Chair) Erik Solheim, Executive Director, United Nations Environment (Co-Chair) Vytenis Andriukaitis, European Commissioner
for Health and Food Safety Peter Bakker, President, World Business Council
for Sustainable Development John Bryant, Chairman of the Board and Chief Executive Officer, Kellogg Company Paul Bulcke, Chairman of the Board of Directors, Nestlé Nguyen Xuan Cuong, Minister of Agriculture and Rural Development, Vietnam Michael La Cour, Managing Director, IKEA Food Services AB Wiebe Draijer, Chairman of the Executive Board, Rabobank Shenggen Fan, Director General, International Food Policy Research Institute Peter Freedman, Managing Director, The Consumer Goods Forum Louise Fresco, President of the Executive Board, Wageningen University & Research Liz Goodwin, Senior Fellow and Director, Food Loss and Waste, World Resources Institute Marcus Gover, Chief Executive Officer, Waste and Resources Action Programme Hans Hoogeveen, Ambassador and Permanent Representative of the Netherlands to the UN Organizations
for Food and Agriculture Gilbert Houngbo, President, International Fund
for Agricultural Development Selina Juul, Chairman of the Board and Founder, Stop Wasting Food Movement in Denmark Yolanda Kakabadse, President, WWF International Sam Kass, Former White House Chef, Founder of TROVE and Venture Partner, Acre Venture Partners Michel Landel, Chief Executive Officer and Chairman of the Executive Committee, Sodexo Esben Lunde Larsen, Minister of Environment and Food, Denmark José Antonio Meade, Minister of Finance, Mexico Gina McCarthy, Former Administrator, U.S. Environmental Protection Agency Denise Morrison, President and Chief Executive Officer, Campbell Soup Company Kanayo Nwanze, Former President, International Fund
for Agricultural Development Rafael Pacchiano, Minister of the Environment and Natural Resources, Mexico Paul Polman, Chief Executive Officer, Unilever Juan Lucas Restrepo Ibiza, Chairman, Global Forum on Agricultural Research Judith Rodin, Former President, The Rockefeller Foundation Oyun Sanjaasuren, Chair, Global
Water Partnership Lindiwe Majele Sibanda, Vice President
for Country Support, Policy and Delivery, Alliance
for a
Green Revolution in Africa Feike Sijbesma, Chief Executive Officer and Chairman of the Managing Board, Royal DSM Rajiv Shah, President, The Rockefeller Foundation Andrew Steer, President and Chief Executive Officer, World Resources Institute Achim Steiner, Administrator, United Nations Development Programme Tristram Stuart, Founder, Feedback Rhea Suh, President, Natural Resources Defense Council Rhoda Peace Tumusiime, Former Commissioner
for Rural Economy and Agriculture, The African Union Sunny Verghese, Co-Founder, Group Managing Director & Chief Executive Officer, Olam International Tom Vilsack, Former Secretary, U.S. Department of Agriculture Senzeni Zokwana, Minister of Agriculture, Forestry and Fisheries, Republic of South Africa
to die
for!!!! I added broccoli slaw (chopped a bit finer), and a can of
water chestnuts (diced fine) in addition to the
green beans, scallions, cucumber and radishes, and cumin & red pepper flakes to the dressing.
Add
Green Peas and methi leaves fry adding little water if required for 5 - 6 minutes or until green peas turns te
Green Peas and methi leaves fry adding little
water if required
for 5 - 6 minutes or until
green peas turns te
green peas turns tender.
I did add more
greens than what is called
for (beet
greens and chard) and used vegetable broth instead of plain
water (a bit extra too, to accommodate the extra veggies).
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:
For example, a bottle of Sir Kensington's Ketchup contains tomatoes, tomato paste, organic cane sugar, onions, distilled vinegar,
water, salt, lime juice concentrate,
green bell peppers, and allspice — a very similar list to Heinz's.
To prepare
green dye: Add 2 Tbs of dry lavender leaves + 1 tsp turmeric powder in 1 cup of
water, and boil
for 15 minutes.
I made a few things
for lunch - sparkling
water spiked with June's syrups, crostini with goat cheese and yellow split peas from SNC,
Green Lentil Soup with Curried Brown Butter from the new book.
Deconstructed Hummus Salad 1 garlic clove, minced 3 tablespoons extra virgin olive oil 3 tablespoons tahini 1 - 2 tablespoon lemon juice (start with a tablespoon, add more to taste if needed) 1 tablespoon
water salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package of mixed
greens (note: I also had about 2 cups of leftover red kale and used that as well) 2 tablespoons fresh dill, chopped sumac or paprika (optional,
for garnishing)
Now it's a superfood trend, along with chlorophyll (the stuff that makes plants
green, which you learned about in 2nd grade) and watermelon
water ($ 8
for pureed watermelon +
water, no thanks).
1 pound dried black beans 8 cups
water 2 Tbsp olive oil 6 slices of good - quality bacon, chopped into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped
green bell pepper 4 cloves garlic, minced Olive oil
for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro
for garnish Salt & pepper to taste 1/2 tsp baking soda
Add the asparagus spears to the boiling
water and cook
for 2 minutes, or just until they become bright
green.
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
Drop the
green beans into the boiling
water and boil, uncovered, 5 to 7 minutes, tasting
for doneness.
Blend
water,
greens, and herbs
for 15 seconds - 1 minute (depending on your blender) on high.
Lentils 1 cup
green lentils, rinsed (make sure to pick through
for little rocks) 3 cups
water 1 tbsp olive oil 1/2 white onion, minced 1 carrot, grated 2 tbsp brown sugar 1 1/2 tsp paprika 1 tsp garlic powder salt and pepper 3/4 cup of the bbq sauce
I started the day in the usual way, hot
water / lemon, glutamine, banana, brazil nut and matcha
green tea
for a pre workout boost.
4 Add the potatoes to the boiling
water and leave it
for 5 minutes, then add the carrots, cauliflower and
green peas to the boiling
water, leave it boil
for 7 minutes.
I saute a diced onion & a cup or so of celery, incl leaves, in grape seed oil, add garlic (quite a bit) 1/4 tsp cayenne pepper, two bay leaves, two tsp balsamic vinegar, one scant tsp sugar, 1/2 c chicken stock, 1/2 c
water, one cup diced ham, & the
greens and cook it slow in the oven and eat it over rice,
for two days.
Soak the
green gram
for 4 to 6 hour at least, wash and remove the skin, blend till smooth with 1 glass of
water.
The advantage of having that basket is that you can just lift it out of the Instant pot when the
green beans are done cooking, and rinse the cooked
green beans until cold running
water directly in it (no need to drain the
green beans and no need
for a separate colander).
I used baby kale
for my
greens, so decreased the
water to 6 cups and the cooking time to about 30 minutes.
Notice how I don't use the steaming rack
for green beans, I just dump them directly in the Instant Pot along with the
water.
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in
water, drained 1 1/2 c pitted
green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves
for garnish
Green Juice * Recipe
for two * 2 bananas 1 lemon 1 cup frozen pineapple 1/2 cup frozen strawberries or mango pieces Handful of washed kale 1/4 teaspoon fresh or frozen ginger 1/2 cup
water Sprinkle of cayenne pepper
for casserole: 1 tbsp olive oil 1 medium onion, chopped 2 garlic cloves, minced 1/2 tsp onion powder 1/2 tsp garlic powder 1 tsp dry mustard 1/4 tsp crushed red pepper flakes 1 tsp paprika 1/3 cup nutritional yeast flakes 1 medium baking potato, peeled, diced finely 3/4 cup cooked white (navy) beans 3/4 cup raw cashews 1 cup
water 1 tbsp apple cider vinegar salt and freshly ground pepper 450 to 500 g short, dry pasta 1 cup fresh or frozen
green peas
Korean Style Tacos
For the Roast 2 - 3 lb bear (or beef) roast 1/2 C soy sauce 4
green onions, chopped 1/2 granny smith apple, julienned 5 cloves garlic, minced 2 tsp ginger 1/2 C honey 1/4 C rice wine vinegar 1 Tbsp sesame oil black pepper 3 - 5 C
water
Add
green gram, chopped Amaranth leaves, about three cups of
water in the pressure cooker and cook
for 4 whistles.