A subsequent paper attributed more to past dam impoundment but was also mindful of accelerating
ground water use.
If temperatures were cooling at some rate, sea level would still be rising due to
ground water use alone.
Not exact matches
As the OpenROV moves through the
water, it shoots images back above
ground using a forward - facing HD USB webcam and LED lights.
When one goes into a
grinding - mill one sees that the grindstone must always be kept wet and then one will get a still greater idea of the
use of
water.»
I didn't have quite enough
ground almonds so I
used 100g fine oatmeal so I think gluten free flour would work weak too, you might need a bit more coconut oil and / or
water though.
I have also
used a coffee grinder and then poured a little
water on
grinded ginger to moist it before squeezing the juice.
1/2 cup onion chopped 1/4 cup olive oil (I
use less) 1 fresh garlic pod, chopped 1 t chili powder 1 t Gephardt Chili Quick Salt to taste 3 T Flour 2 cups
Water 2 pounds
ground meat (lean) 1/2 cup onion chopped Salt, pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and tender.
«The egg replacer I most often
use in my baking is 1 tablespoon
ground flax seed mixed with 3 tablespoons hot
water.
I just made these vegan
using earth balance instead of butter, 2 tbs
ground flax mixed with 3 tbs
water for egg, and dairy free chocolate chips (no white chocolate chips).
-LSB-...] an egg replacement, I prefer to
use ground flax seeds mixed with a bit of
water.
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
5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash of milk or cream splash of extra virgin olive oil two big pinches of salt 1/4 cup apple, cut into 1/4 inch dice (place in a bit of lemon
water if not
using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit of freshly
ground black pepper
* 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
Use 1 tablespoons flax (
ground or whole) with 3 tablespoons room temperature
water to replace one egg.
1 onion, peeled and halved (if
using slow cooker) or chopped (if
using stove top) 3 cups dry pinto beans, rinsed 1/2 fresh jalapeno pepper, seeded and chopped 2 tablespoons minced garlic 5 teaspoons braggs 1 1/2 teaspoons fresh
ground black pepper 1/2 teaspoon
ground cumin, optional 9 cups
water 1/4 teaspoon of paprika 1 tbsp olive oil freshly squeezed lemon, to taste
Other ways to
use ground flax include sprinkling them on cold cereals or salads, and mixing them with
water to
use as a substitute for eggs.
4 - 5 apples, cored, peeled, and chopped into 1/2 - inch pieces [I
used 2 Granny Smith, 1 Gala, and 1 Honeycrisp] 1/2 cup dried cherries 1/3 cup chopped walnuts 1/3 cup chopped pecans 1/3 cup packed dark brown sugar 1/3 cup
water 2 t. cinnamon 1/2 t.
ground ginger Pinch nutmeg 1/4 t. salt
1/2 cup of almonds 1/2 cup of walnuts 1/2 cup of cashews 1 tbl maple syrup or 1 pitted Medjool dat 1 tbl of raw cacao powder (you can add up to 2 for a more intense flavor) 1 tsp of
ground cinnamon 1 pinch of salt (I
used pink Himalayan) 3 cups of purified
water
Mexican Spiced Tomato Sauce: 1 tablespoon olive oil 1 small onion, finely chopped 3 garlic cloves, minced 2 tablespoons chili powder (I
used a mix of chipotle and regular chili powder) 2 teaspoons
ground cumin 2 teaspoons dried oregano 1/2 teaspoon salt 1 15 - ounce can tomato sauce 3/4 cup
water
4 slightly heaped cups (about 20 ounces) fresh, ripe strawberries, hulled and quartered 2/3 to 3/4 cup granulated sugar (we
used the latter but
use less if you're sensitive to sugar) 1/2 cup
water Juice of 2 limes 1/4 to 1/2 teaspoon freshly
ground black pepper (
use less for a barely detectable bite, more if you'd like it more present) Pinch of sea salt
Haven't personally tried it, but I think you can
use a mix of
ground flaxseed meal and
water to replace egg in baking.
1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl of flax seed meal mixed with 6 tbl of
water) 1/3 cup of nut butter (I
used creamy cashew) 2 tablespoons of coconut sugar 1 tsp baking powder 1/2 tsp baking soda Pinch of sea salt 1 tablespoon of
ground cinnamon 1 tablespoon of hemp hearts 1 teaspoon of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also
use 1/2 cup of chocolate chips as well
Soak 12 oz of coarsely
ground coffee in 60 ounces of cool
water for 12 hours, drain through a filter and enjoy an incredibly strong but amazingly smooth coffee that you can
use as a concentrate — you'll
use less in a smoothie like this since a little goes a long way flavor wise.
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
In my most recent batch, I
used ground chia seed and
water (3:1) to make an adhesive that also packs an nutritional boost!
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
Using your blender
grind the beans with some
water (approximately 2 parts bean to one third part
water).
used instead Swiss Sports Muesli, organic almonds from M&S (
ground roughly), dried apples and mangoes from Muji (
ground roughly), some cinnamon,
ground cloves and nutmeg, blend it all together and into that mixture i poured 2 egg whites and 4 tbsp
water whisked together until frothy and then formed the balls.
Chardonnay) * 6 - 8 cups chicken or turkey stock, preferably homemade (or
use vegetable stock or
water or a combination of stock and
water) * 1/2 cup cream or whole (not «lite») coconut milk * 1/2 cup pure maple syrup * Sea salt and freshly
ground pepper, to taste
4 ripe frozen bananas (peeled and cut into pieces) 1/2 tsp
ground vanilla 2/5 cup milk (I
used half
water half coconut milk) 100 ml
For Eggs you can make a vegan egg
using 1 tablespoon of
ground flaxseeds and 3 tablespoons of
water.
One is to
use the whole
ground flax meal dispersed in a liquid such as
water, non-dairy milk or fruit juice and
use it after it forms into a gel.
If
using powdered garlic / ginger mix, add a teaspoon of
water and mix well, if
using fresh,
grind both into a paste.
Tip the soaked dal into a grinder jar and
using about 1/4 cup
water grind it to a smooth paste.
1 1/2 lb fresh or frozen organic fruit 2 Tbsp
ground chia seeds 1/2 oz fresh mint 2 Tbsp honey 1/2 c of coconut
water 1/2 c ice (only if fresh fruit is
used)
-- soak them in warm
water for about quarter of an hour or so and it'll soften them up a treat, and you can
use the
water for binding I'm about to make these with a slight twist of
ground almonds rather than walnuts.
This
water not only helps to recharge
ground water but is also available for crop
use, especially in periods of
water stress.
Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly
ground black pepper 1 x 400g can chopped tomatoes 1/2 can of
water 350g white fish, cut into large chunks handful of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat —
using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.
1/2 c of tomato sauce 5 cloves of garlic, chopped 1.5 tbl of curry powder 2 tbl of freshly grated ginger 1 - 2 tsp of cumin (I added more but I just love it) 3/4 c of
water 1 onion, medium sized, diced Chicken breast — I was
using tenders so I did 10 total (you can
use breasts — 4 to 6 would work well) 1 tsp salt 1/2 tsp of freshly
ground pepper
Use approximately one tablespoon of chia seeds (
ground) + 3 tablespoon
water to replace one large egg in your baked goods (read more here for other vegan egg substitutes).
Cream of Chicken soup substitute 1 3/4 cup cool
water 5 TBS white bean flour (small white beans
grinded in wheat grinder - on coarse setting) 2 garlic cloves, minced Approx. 3 TBS Chicken - Like Seasoning or 1 1/2 TBS Soup base... to taste (I usually
use a little of both until I reach the desired taste)
2 Tablespoons
ground flax seeds 4 Tablespoons
water 3/4 cup sugar (we
use evaporated cane juice) 1 teaspoon vanilla 1 teaspoon
ground cinnamon 1/2 teaspoon
ground ginger 1/4 teaspoon
ground nutmeg 1/4 teaspoon
ground cloves 1 15 - ounce can pumpkin purée 1 1/2 cups...
I
used this recipe (which I've made before), minus the shallots,
using 1 teaspoon of
ground caraway and 1/8 t of
ground fennel for half a recipe, and adding a bit more
water (I
use KAF, which has a high protein, and I find it easier to work with a wetter dough anyway).
To answer your question about chia seeds, you can
use them the same way you
use flax, except you need much less chia: I
use one teaspoon (5 ml) chia per 1 tablespoon (15 ml)
water; let sit, then add as you would
ground flax &
water.
All you need to do is blend your soaked figs (or you can
use raisins or dates if you like), a touch of
water, and some
ground, defatted peanut powder which is just whole peanuts that have had the oil removed.
I think I'll up the chocolate another half ounce, reduce the
water by a bit, and maybe
use the
ground espresso instead of brewed espresso next time.
If you've already disposed of it you could
use ground flax seed mixed with
water as the binding agent.
I am not sure if it would work or not, but have you tried
using the
ground flaxseed meal and
water in place of the egg?
Ingredients 1 cup lukewarm
water 1 tbsp sugar 1 pkg yeast (or 2 1/4 tsp if
using the yeast in a jar) 1 tsp fine sea salt 1 tbsp olive oil 2 cups Hard Whole Wheat Stone
Ground Flour (whole wheat bread flour) plus more for kneading 1/4 cup PC Organics Milled Flaxseed
I
used a combo of
ground flax, almond flour, cinnamon, coconut oil, and
water for this crust.