It usually results
in juice cups, snacks, and army men.
Not exact matches
Alas, getting a fresh squeezed
cup of citrus
in the morning is generally relegated to your tropical vacations or a decidedly overpriced run to your nearby
juicing boutique.
In a blender or food processor, combine all the dressing ingredients together including the cooled shallot, chives, apple cider vinegar, 1/2
cup of olive or walnut oil, Dijon mustard, lemon
juice, honey and salt / pepper.
A United Church of Christ minister confided that he uses grape
juice in his
cup while the congregation receives fermented wine — a deception he feels he can not share with his official board or parishioners, but a necessary one following hospital treatment for alcoholism (his absence was reported as a hunting trip
in Canada).
We also have grape
juice in some
cups for those who can't drink wine.
In the pastor's home I grew up in, alcohol was a nonissue: not a drop in our house, only grape juice in the Communion cup
In the pastor's home I grew up
in, alcohol was a nonissue: not a drop in our house, only grape juice in the Communion cup
in, alcohol was a nonissue: not a drop
in our house, only grape juice in the Communion cup
in our house, only grape
juice in the Communion cup
in the Communion
cups.
Orange Honey Glaze 1/2
cup freshly squeezed orange
juice about 1/4
cup (1/4 ounce) Irish moss — thoroughly washed and soaked
in hot water for at least 10 minutes 1 tablespoon honey or agave syrup
6
cups watermelon, seeded and diced
in 1 - inch dices 2 stalks celery, chopped 3 medium size tomatoes, roughly chopped 1/2 cucumber, roughly chopped 2 red bell peppers, roughly chopped fresh ginger, about 1 inch, peeled and minced 1/2 chili pepper
juice from 2 limes handfull of fresh basil salt & black pepper
Yerba Mate Infused Sunchoke Soup (adapted from GKS) 2 lbs Jerusalem artichoke / sunchoke 1 leek (white part only, if you want to keep the soup white
in colour)-- chopped 3 cloves garlic — chopped olive oil
juice of 1 lemon 2 sprigs fresh rosemary salt and pepper — to taste 6
cups steeped Yerba mate tea
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
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.
10 medium Granny Smith and / or Macoun apples, peeled, cored and sliced (a 50 - 50 mix is wonderful) 1/2 cube of unsalted butter 2 tablespoons Applejack brandy 1 teaspoon nutmeg 1 1/3 teaspoons cinnamon Pinch of salt 2 teaspoons cornstarch dissolved
in 1/4
cup of apple
juice 1
cup brown sugar
In an upright blender, combine 1/3 of the amount of the roasted sweet potatoes, 1/4 avocado, nutritional yeast, chipotle, a splash of tamari, lime
juice, 1/2
cup salsa, and 1/4
cup vegetable broth or water until smooth.
-- Put a bunch of blueberries
in a large saucepan — I used ~ 4
cups — Add
in: — Lemon
juice (I used about half a lemon)-- Arrowroot or some other thickener, mixed with water — not too much water!
In a large stockpot, combine the potatoes, kale, lemon
juice, lentils, salt, garlic and 14
cups water and bring to a boil over medium - high heat.
1/4
cup triple sec 1/4
cup fresh lime
juice 2 tbls simple syrup 1 slice orange 1 slice lime 1/2
cup chili - salt (this can be found
in latin / mexican markets.
Take chana sattu
in a bowl and add fried onion, green chilies, roasted cumin powder, salt, 2 tsp oil, lemon
juice and 1/2
cup water and mix well.
1 avocado cubed, 1 garlic clove, 1/2 of a limes
juice, 1/4 tsp of salt and pepper, 1
cup of sour cream - combine
in a food processor until creamy).
The second time I used 1/2
cup of GOOD wine and really let it reduce, 1/2 TB of lemon
juice, 1/2 an onion minced and ACORN squash + I added roasted garlic to the cashew creme (roasted
in the hollow of the squash as it baked).
Measure milk
in a measuring
cup and add lemon
juice to it.
Creamy Spinach Dip Print Prep time 5 mins Cook time 5 mins Total time 10 mins Author: A. N. Flitter Recipe type: appetizer Cuisine: Vegan Serves: 6 Ingredients 1
cup Raw Spinach 1/2
cup Vegan Mayo 1/2
cup Vegan Sour Cream 1 tbsp Lemon
Juice 1 clove Garlic, minced 1 tbsp Nutritional Yeast Salt and Pepper, to taste Instructions Place all ingredients
in a food processor and blend until well combined.
I cut open about two dozen long plums with a sharp knife, discarding the pits, and put them
in a pot with 2 - 3
cups cranberry or pomegranate
juice.
3/4
cup water 1/2
cup Swerve Sweetener 1 12 - oz bag fresh cranberries 1 to 2 medium chipotles
in adobo, minced (depends on how hot you want it)
Juice of two limes Zest of two limes, grated
3/4
cup raw cashews 1/3
cup pumpkin seeds 6 medjool dates 1/4
cup coconut 1 tbsp hemp seeds 1 tbsp coconut oil 2 tsp moringa powder 1 tsp chia seeds 1/2 tsp vanilla extract zest of 1 large lemon
juice of half a lemon pinch of salt extra shredded coconut and lemon zest to roll balls
in
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
1
cup gluten - free All - Purpose Flour Blend 1/3
cup coconut flour, fluffed with a fork and sifted before measuring 1/3
cup unsweetened flaked coconut, finely flaked 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon guar gum or xanthan gum 1/2
cup honey or agave nectar 1 (8 - ounce) can crushed pineapple
in juice or fruit cocktail, undrained 2 eggs, room temperature 1/2
cup raisins 1 medium orange, cut into very thin slices for garnish
1/4
cup fresh lime
juice 3 tablespoons creamy peanut butter 3 tablespoons low sodium soy sauce 3 tablespoons honey 1 tablespoon chili paste with garlic (available
in the Asian aisle).
* 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
Place shrimp
in a medium nonreactive bowl and toss with lime
juice, 1/4
cup cilantro, half the garlic, 1/4 teaspoon salt and 1/4 teaspoon crushed red pepper.
Add
in the flesh from the 2 avocados, 1/2 red onion (chopped), 2 serrano chiles (chopped), 2 garlic cloves, 1/4
cup chopped cilantro, the
juice from 1 lime, and 1 teaspoon of salt.
In a small bowl, combine 1
cup of tomato sauce, 1/2 teaspoon each of oregano and basil, a pinch of salt and pepper, 1/4 teaspoon each of garlic powder and onion powder, and a teaspoon of lemon
juice.
Remove, stir
in 1/4
cup lime
juice and let cool.
In a bowl or dessert dish, add 1/2
cup sliced strawberries to the bottom and muddle slightly to release the
juices.
* 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.
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.
Whisk 1/4
cup pomegranate
juice and 1 tablespoon flour together
in a small bowl.
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen
in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4
cup dry white wine -6 tablespoons butter -1 / 3
cup all purpose flower -8 ounces white mushrooms, sliced -
Juice of 1 lemon -2 / 3
cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.
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 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.
2 ″ (or so) nob of fresh ginger, scrubbed, but unpeeled, chopped Pour 1
cup of boiling water over it, let it steep 10 minutes Add 1/4 c. raw honey while water is still warm Let cool to room temp, and add 1 lemon or lime
juiced (I like to add
in the grated peel too) 1/4 c. raw apple cider vinegar Add enough water to make 4
cups.
2 tablespoons pesto 1 teaspoon italian seasoning 1/2 teaspoon kosher salt 1 tablespoon olive oil 1 tablespoon lemon
juice 1 tablespoon apple cider vinegar 2
cups cooked pasta 2 zucchini, sliced
in half lengthwise and grilled or roasted 2 ounces Cabot Tomato Basil Cheddar or Cabot Extra Sharp Cheddar, cut into small cubes
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.
vanilla extract 1
cup buttermilk 1 to 1 1/2
cup frozen blackberries (even when my berries are fresh I freeze them to work better
in my dough) 1/2
cup white chocolate chips Glaze: 1/2 to 3/4
cup powdered sugar 2 T. blackberry puree or can use lemon
juice, milk or water Here is a link to my blueberry scones with photos of how I knead
in the berries
Mix key lime zest,
juice, and remaining 2/3
cup coconut milk
in a small bowl (it's okay if mixture separates slightly; it will be absorbed by cake).
Pear Ginger Chutney: Put these ingredients
in a saucepan: one small chopped onion / 1/2 — 1
cup brown sugar / 1
cup vinegar / 2 tablespoons lemon
juice / 3 tablespoons finely grated ginger / 1 teaspoon red pepper flakes / 1
cup raisins / 2 teaspoons salt / 6 — 7
cups of pear, cored and chopped.
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
Red Lentil Dahl soup 1
cup cooked rice 1
cup chopped spinach 3 sprigs fresh cilantro 1 squeeze lemon
juice Directions: Add 1
cup of cooked rice to one container of Red Lentil Dahl
in a saucepan, and heat to desired temperature.
In a saucepan combine the yolks with the passionfruit puree and 1/2
cup of sugar and 1 tablespoon of lemon
juice.
Ingredients Lemon garlic aioli -1 / 2
cup of mayo -
Juice of 1/2 lemon -2 garlic cloves - pinch of salt Burgers - 1 pound of ground beef (I used 83 % lean 17 % fat)- thick, center cut bacon - brown sugar - Roma Tomatoes, sliced - Red onion, thinly sliced into rings - cheddar cheese - Slider buns What to do - to candy the bacon, toss bacon with 1/3
cup of brown sugar
in the large bowl.
Step 7: To make the glaze:
in a small bowl put 1/2 to 3/4
cup of powdered sugar, 2 tablespoon of blackberry puree or lemon
juice.