(NOTE: I actually made the potatoes in the Instant Pot, unpeeled,
in a cup of water for 12 minutes high pressure, then peeled afterwards; the peels just fall right off)
Half a cupful of borage leaf tea, made by steeping a spoonful of herbs
in a cup of water for a few minutes, taken two or three times a day will ensure an abundant supply of milk, act as a mild laxative, and soothe jangled nerves.
Half a cupful of borage leaf tea, made by steeping a spoonful of herbs
in a cup of water for a few minutes, taken two or three times a day will ensure an abundant supply of milk, act as a mild laxative, and soothe jangled nerves.
Not exact matches
For the average healthy adult who lives in a temperate climate, the Institute of Medicine recommends around 3 liters (about 13 cups) of total water intake a day for men and 2.2 liters (about 9 cups) of total water intake a day for women,» she sa
For the average healthy adult who lives
in a temperate climate, the Institute
of Medicine recommends around 3 liters (about 13
cups)
of total
water intake a day
for men and 2.2 liters (about 9 cups) of total water intake a day for women,» she sa
for men and 2.2 liters (about 9
cups)
of total
water intake a day
for women,» she sa
for women,» she says.
Part
of my own story is that I went
for a big wander outside
of my my mother Church, encountering different and new and ancient ways
of experiencing and knowing and being changed by our big and generous God as if I were encountering occasional
cups of water while
in the desert, drinking each one down as if they were sustaining me
for the next leg
of the journey.
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 Indian
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 Indian
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 Indian
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.
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!]
We give
water, McDonald's gift cards
for $ 5 each (a great place to go
in the early morning cold
for a
cup of coffee), sleeping bags, socks, easy to open / no preparation required food, and small SUNSCREEN packets!
All
of them are waiting
for a
cup of cold
water or
for a visit
in the name
of Christ.
Instead
of Physillum, I added to1
cups (instead
of the 2
cups in the recipe)
of water about 3 tbs
of chia and 3 tbs
of ground flaxseed and let it sit
for about 20 minutes.
The recipe I saw online and I followed is: put half a
cup of dates
in a bowl with half a
cup of water and leave it covered
in the fridge
for 24h stirring it whenever you remember.
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
To make coconut milk, soak 2
cups of unsweetened shredded dry coconut
in 4 1/2
cups of purified
water for 30 minutes.
I couldn't get date syrup
in my local store so i made my own — 1
cup of dates soaked
in warn
water for 30 mins, then drained and put
in blender with1 - 1.5
cups water and blended
for 2 mins!
Rose and Lavender Parfait 6.5 oz (about1 1/2
cups) meat
of young Thai coconut 1 1/4
cup coconut
water 1/4
cup purified
water 3/4 oz Irish moss — thoroughly rinsed and soaked
in hot
water for at least 10 minutes 1/4
cup cashews — soaked
for 2 hours 4 - 5 tablespoons light agave syrup or another sweetener
of choice 1 teaspoon vanilla extract 1/2 tablespoon freshly squeezed lemon juice pinch
of sea salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3
cup coconut oil — melted
Instead
of the Date Nectar which I can't find
in our Whole Foods store, I can make my own by using 1/2
cup of Medjool dates soaked
for 24 hours
in 1/2
cup of 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
Cranberry Jam 1 1/2
cups fresh cranberries 3 tablespoons agave syrup, honey, or another sweetener
of choice juice
of 1/2 lemon 1/2
cup Irish moss gelTo make Irish moss gel, rinse Irish moss thoroughly and soak
in hot
water for at least 10 minutes.
Combine the sunflower seeds, salt and 2
cups (450 ml)
of water in a small bowl, and soak
for at least 4 hours, or overnight.
First place one
cup each
of the almonds, pumpkin seeds, ground flaxseed and sunflowers seeds
in a food processor and blend
for a minute or so until smooth, then transfer the mix to a bowl and stir
in the remaining half a
cup each
of pumpkin seeds and sunflower seeds along with the salt, coconut oil and
water.
* 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
Ingredients
for broth: 1 uncooked whole turkey leg or large turkey thigh / 4
cups chicken or turkey broth plus a
cup or two
of cold
water (you'll need extra
water if you aren't using a pressure cooker due to evaporation while cooking / 1/2 large onion, peeled / 2 large carrots, quartered / 2 stalks
of celery, cut
in half / several sprigs
of thyme / 1 bay leaf / 1 T black peppercorns / a couple
of leeks, halved, if you have them.
Place the ribs
in a baking dish, pour 1/2
cup of water in the bottom
of the dish and bake
in a preheated moderate oven (180C)
for 40 minutes.
Combine the apple, onion, cinnamon stick and 1
cup of water in a microwave safe dish and microwave on high
for 5 minutes.
After tiring
of a single -
cup reusable coffee filter that put hot
water into contact with plastic, I searched high and low
for a coffee brewing set that met two requirements: no plastic
in contact with boiling
water and no paper filters to buy and then toss.
* I used the zest — finely chopped — and the juice
of one lemon
for cooking 2
cups of Arborio rice
in chicken stock, about 6
cups including some
water, stirred
in a little at a time.
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 he
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 he
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 he
for about 8 minutes, until cherries are slightly softened / Remove from heat.
Meal Size: Hungry - Single (Serves 1 - 2) Net Wt: 2.5 oz (71 g) Calories / Ounce: 118 Requires: Boiling
Water (Cook) Ready In: 10 Mins Prepared Size: 2 cups prepared Nutrition Per 2.5 oz: Calories: 296 kcal (1238 kJ) Fat: 4g Carbs: 69g Protein: 13g Sodium: 730 mg Preparation: Bring 1.5 to 2 cups of water to boil (use less water for thicker s
Water (Cook) Ready
In: 10 Mins Prepared Size: 2
cups prepared Nutrition Per 2.5 oz: Calories: 296 kcal (1238 kJ) Fat: 4g Carbs: 69g Protein: 13g Sodium: 730 mg Preparation: Bring 1.5 to 2
cups of water to boil (use less water for thicker s
water to boil (use less
water for thicker s
water for thicker soup).
Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon
in half
for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6
cups of liquid to a light simmer — this can be plain
water, any broth, clam juice, tomato juice, or a combination / Pieces
of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces
in advance, or while rice is cooking / Add pieces
of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears
of asparagus when
in season.
In a pan mix 1
cup of water + 1/3
cup of sugar and boil
for 10 - 15 minutes.
(113g) Calories / Ounce: 104 Requires: Boiling
Water (Cook) Ready In: 10 Mins Prepared Size: 2 cups Nutrition Per 4.0 oz: Calories: 416 kcal (1741 kJ) Fat: 5g Carbs: 81g Protein: 15g Sodium: 370 mg Preparation: Bring 1.25 cups of water to boil in a covered pot (for soup add additional 1 cup of wa
Water (Cook) Ready
In: 10 Mins Prepared Size: 2 cups Nutrition Per 4.0 oz: Calories: 416 kcal (1741 kJ) Fat: 5g Carbs: 81g Protein: 15g Sodium: 370 mg Preparation: Bring 1.25 cups of water to boil in a covered pot (for soup add additional 1 cup of water
In: 10 Mins Prepared Size: 2
cups Nutrition Per 4.0 oz: Calories: 416 kcal (1741 kJ) Fat: 5g Carbs: 81g Protein: 15g Sodium: 370 mg Preparation: Bring 1.25
cups of water to boil in a covered pot (for soup add additional 1 cup of wa
water to boil
in a covered pot (for soup add additional 1 cup of water
in a covered pot (
for soup add additional 1
cup of waterwater).
For the middle (cheese) layer: ingredients: 1 cup raw cashews, soaked in water for at least 2 and up to 8 hours zest and juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and unifo
For the middle (cheese) layer: ingredients: 1
cup raw cashews, soaked
in water for at least 2 and up to 8 hours zest and juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and unifo
for at least 2 and up to 8 hours zest and juice
of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds
of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and uniform.
First, combine flax and
water in a
cup and whisk; let sit
for ten minutes, then whisk the almond milk with the lemon juice and let sit while preparing the rest
of the ingredients.
American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients:
for the crust: 2 1/2
cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice
water, as needed
for the filling: 2 1/2
cups frozen wild blueberries (or about 2
cups big fresh blueberries) 5
cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice
of 1 lemon 1 1/4
cup sugar 1/3
cup cornstarch pinch
of salt
for the vanilla bean custard: 1
cup heavy cream 1/4
cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings
of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt
in a large bowl.
3
cups soaked cashews (soaked
for 3 hours
in water) don't soak any longer 1 1/2
cups almond milk I
cup fresh lime juice 2 teaspoon packed lime zest 3/4
cup agave or maple syrup 1 teaspoon vanilla A pinch or two
of salt 3 tablespoons lecithin 3/4
cup coconut oil or coconut butter
Soak kombu
for 10 minutes
in 1
cup of water, remove from
water and chop into one - inch squares.
Another trick
for creating a nice environment
for bread - rising
in a cold kitchen: microwave a
cup of water for about a minute or until the inside
of the microwave gets nice and steamy, then quickly move the
water to the side and put the dough
in the microwave and close the door.
For a sore throat gargle a heaping tbs
of good quality salt (like himalayan or celtic) and a heaping tsp
of ground tumeric (or fresh grated if you have it) dissolved
in very warm
water, maybe a half
cup or so.
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.
The quick way is to boil the
cup of cashews
in two
cups of water, then as soon as the
water reaches a rolling boil, turn off the heat, cover and let rest
for a good hour.
I take about 3/4
cup warm
water and add it to a bowl, drop
in about 2 teaspoons yeast and a pinch
of sugar let it activate
for about 10 minutes.
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.
For more oval shaped beans and other legumes, soak for 12 - 24 hours in filtered water to cover plus 1 tablespoon of cider vinegar or lemon juice for every cup of dried beans / legumes us
For more oval shaped beans and other legumes, soak
for 12 - 24 hours in filtered water to cover plus 1 tablespoon of cider vinegar or lemon juice for every cup of dried beans / legumes us
for 12 - 24 hours
in filtered
water to cover plus 1 tablespoon
of cider vinegar or lemon juice
for every cup of dried beans / legumes us
for every
cup of dried beans / legumes used.
I use an entire bag
of orzo (500 g), 4
cups (1 liter)
of water, and put a box / can
of tomato product (usually thick sauce like pummaro, but diced if I'm out), and double everything else (cheeses, herbs, zest, etc.), and bake it
for the same amount
of time
in a large circular aluminum pan.
3 - 4
cups water 1/2 teaspoon minced ginger (or 1 inch cube
of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful
of other mushrooms
of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced
in halves or small pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge
of lemon
for garnish
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
* 6 medium onions * 2 tablespoons olive oil * 1 fat clove garlic, peeled and minced * 1/4
cup finely chopped red pepper * 1
cup quinoa (I used black quinoa), rinsed thoroughly
in a fine mesh strainer * 1 1/2
cups water * 2 heaping tablespoons tomato paste * 1/4
cup raisins * 1/4
cup chopped cilantro (or more to taste), plus more
for garnish * 1 teaspoon curry powder, or to taste * pinch or two
of cayenne pepper, or to taste
Omit to make nut - free) a pinch
of salt Sugar Syrup: 1/2
cup ground raw sugar 3 Tablespoons
water ⅛ -1 / 4 teaspoon cardamom powder Instructions
In a large pan, dry roast the semolina on medium - low heat
for 6 - 8 minutes until the color changes and it gets fragrant.
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.
Herb & Garlic Cream «Cheese»: 1 1/2
cups cashews, soaked
in water for 4 hours then drained 1 small to medium clove
of garlic or 1/4 tsp garlic powder 2 tbsp lemon juice 1/2 tsp salt 1 tbsp
water as needed to blend