On normal usage, it went through the entire day and had enough
juice left for half of the other day.
On that basis, I'd expect the Elitebook 1040 G4 to easily keep going for a full working day and have enough
juice left for the evening commute.
There is nothing to complain about the battery life, as during our tests we could play several videos and still have
juice left for normal operation.
After packing up 5 kids I had no brain
juice left for my own suitcase....
Not exact matches
It's slower than using a cable, which can be frustrating if you need a lot of
juice before running out the door, but is perfect
for leaving on your work desk or nightstand.
Take the list of ingredients
for this recently posted three - day
juice cleanse from the Dr. Oz show: four carrots, four apples (type not specified), two golden delicious apples, two 1 - inch pieces of ginger, three cucumbers, six celery stalks, 14 kale
leaves, half a lemon, one lime, four plum tomatoes, two red bell peppers, one - fourth of a small red onion, two cups parsley, one large sweet potato, two large red beets, one orange, eight Swiss chard
leaves, and six clementines.
Formulated with a host of moisture - locking ceramides and hydrating aloe vera
leaf juice, it's especially ideal
for those with dry, dehydrated, and sensitive skin.
How do we build a system which has space
for those creative minds which move the whole culture forward, while limiting the predators and parasites who suck the
juices out of them and
leave them poor and embittered?
O
for unresistant
leaf -
juices and no murderous mammoth hands whacking!
10 ripe sweet strawberries — divided 3 large heirloom tomatoes — roughly chopped 1 small bell pepper — seeded and roughly chopped 1 medium cucumber — peeled and roughly chopped 1/3 cup soft sun - dried tomatoes
juice of 1/2 lemon 1 - 2 garlic cloves — roughly chopped about 1/4 small red chili pepper or more to taste — seeded, or 1/4 teaspoon red pepper flakes dash of cayenne pepper — optional 1/2 teaspoon sea salt large handful fresh basil
leaves, plus more
for garnish
For relishes, snail -
juice, and a condiment of the broad -
leaved water - squash were used with pheasant soup, a condiment of wheat with soups and dried slices of fowl; broken glutinous rice with dog soup and hare soup; the rice - balls mixed with these soups had no smart - weed in them.
The solids
left after the onion
juice is produced in the AERS process are sold
for cattle feed.
Pour in the tamari and lemon
juice, give it all a stir and
leave to cook
for a few minutes.
I took half of the cauliflower, garlic (now soft and shredded), and all of the linguine and put it in a bowl with a small handful of celery
leaves, a squirt of lemon
juice, and a half teaspoon of this wonderful, bold, fruity olive oil that was half - off at the store (hurray
for bargain hunting!).
Fill the bottle or bottles about 3/4 of the way with your finished original Kombucha, then add the chopped up fruit or
juice to the 3 / 4th filled bottles of original Kombucha and put the cap back on — You will want to
leave the bottle at room temperature
for at least 3 days, each morning «burping» the bottle to remove pressure (opening the cap, letting our C02 and putting the cap back on)- After 3 days you can taste the Kombucha and see if it is fizzy enough
for you, the longer you
leave it, the fizzier it will get until it's just right
for your tastes
After the vegetables have simmered
for 30 minutes, add the beef and all pan
juices from the skillet to the stock pot, along with the potatoes, tomato paste, bay
leaf, and 4 cups of beef or chicken stock.
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with
juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous,
for serving (directions here and elsewhere on the web) Fresh cilantro
leaves, roughly chopped,
for garnish Toasted slivered almonds,
for garnish Plain yogurt,
for garnish Hot sauce of your choice (
for serving)
Ingredients: 10 slices of soft, white bread / 3/4 C chopped fresh flat -
leaf parsley / 1 large egg yolk / 2 t fresh lemon
juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check
for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter
for panfrying / 4 — 8 lemon wedges.
Once you have pressed all the cabbage into the jar (
leaving about 3 cm free space at the top
for expanding
juices), place the reserved outer
leaf over the top of the shredded
leaves, press firmly down on it and close the lid.
Thank you
for this amazing recipe one question though, I added my buttermilk substitute (milk + lemon
juice) and egg mixture until the consistency was like shown in the picture, but was
left with about 1/3 -1 / 4 of the wet ingredients... I measured my ingredients on an electric scale, could it be because I used cake flour instead of all - purpose?
3 tablespoons olive oil 1/4 cup flour 1 medium sized onion, diced large 3 cloves garlic, minced 1 heaping cup sweet red peppers, diced large (or one red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh black pepper 2 bay
leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra
for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon
juice
Taste
for salt and spicing and add your chia seeds, lime
juice and garnish with finely chopped red onion, fresh coriander and tomatoes before serving (remember to fish out your lime
leaves and cinnamon stick).
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
Add in the next 5 ingredients, from the chopped carrots to the chickpeas,
leaving the lemon
juice and cilantro
for later.
The thought of surviving on
juices for the month of January
leaves me feeling cold.
Then layer apples (best to
leave them soaking in lemon
juice or 7 - Up
for awhile, to keep them from browning), and sprinkle on cinnamon, peanuts and drizzle with caramel.
SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime
juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra
for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil
leaves, sliced (or regular basil, no big deal!)
I hate Nutmeg, so
left it out as such, but chucked in a good bit of home - made Vadouvan spice - mix (see
for example Pinterest
for recipe) and also added grated peel and
juice of one (small) orange.
Smashed Avo on Golden Gut Loaf Serves two Two slices Golden Gut Pumpkin and Nut Loaf 4 cloves garlic sliced 1 tbs olive oil 1 avocado 1 tbs lemon
juice Pinch of cumin 2 tsp olive oil 1/2 cup feta (cubed) Extra olive oil
for drizzling Coriander or flat
leaf parsley to serve In a small frying pan place olive oil and fry garlic til golden.
CAKE: 3/4 cup extra virgin olive oil 2 eggs at room temp Zest of one lemon 1/4 cup of fresh lemon
juice 1 cup plain greek yoghurt at room temp (
leave it out
for 10 min or so).
If you are making this ahead
for lunch
for work, you can
leave the lemon
juice and olive oil out, and pack it on the side, then just add it when you're ready to eat.
For the marinade: 2 tablespoons soy sauce (or tamari) 4 cloves garlic, smashed 1/2 cup veggie broth 2 tablespoons white balsalmic vinegar (or 1 tablespoon regular balsamic) 3 tablespoons fresh lemon
juice 1/4 cup fresh thyme,
leaves whole, soft stems roughly chopped 2 tablespoons olive oil
Dip the ladyfingers in the
juice mixture (they will soak up the
juice very quickly so you only need to
leave them in it
for a second).
Lastly, add in the lemon
juice and spinach and cook
for 1 minute more or until the spinach
leaves are lightly wilted.
For others, I
left the grape
juice out.
I squeeze a lot of the
juices out with the back of a large spoon and then
leave the bowl in the fridge so the pulp can drip through the strainer
for a while without wasting...
1 poblano chile 1/2 pound fresh tomatillos, husks removed 2 serrano chiles, stemmed, quartered, and deseeded 1/2 medium yellow onion, roughly chopped 4 garlic cloves, chopped 1 cup roughly chopped fresh cilantro, plus more
for serving 1/2 cup roughly chopped fresh parsley 1 ounce baby spinach
leaves (about 1 cup) 1 teaspoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon ground allspice 6 cups vegetable broth 1 - 29 ounce can hominy, rinsed and drained 1 - 15 ounce can black beans, rinsed and drained 2 tablespoons fresh lime
juice Coarse salt Grated Monterey Jack cheese, shredded purple cabbage and crumbled tortilla chips
for serving
But if we were really really lucky, she would have made pudding and poured it into
juice glasses then
left it to set up on the counter, waiting
for us after school.
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay
leaf 1 pound Swiss chard, center ribs removed,
leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime
Juice of 1/2 lime 1/3 cup finely chopped tamari almonds,
for garnish (optional), available in health food stores 1/4 cup chopped scallions,
for garnish.
1 frozen banana, broken into pieces 1 apple, cored and chopped 1/2 to 1 cup nondairy milk 4 to 6 lettuces
leaves or other leafy greens, torn 1 can (4 ounces) pineapple chunks packed in
juice, or 2 fresh pineapple rings 1/4 cup raisins or goji berries 4 to 8 pitted soft dates 4 to 6 ice cubes Cocoa powder or vegan mini chocolate chips,
for garnish
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic,
left whole - olive oil
for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups of cooked quinoa - 1 cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream -
juice of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup of yellow mustard - 1/4 cup of grainy dijon mustard - 2 tablespoons of honey - 1 tablespoon of apple cider vinegar - salt to taste
Ingredients: 7 - 8 stalks celery, washed and thinly sliced (about 3 cups) / 1 T black peppercorns, lightly crushed / 8 green cardamom pods, lightly crushed / 3/4 cup superfine sugar / 1 1/4 cup water / 1 large lemon, zest in strips, then
juiced / seltzer water / Inner celery
leaves and stalks
for garnish.
Ingredients: 2 large eggplants, cut in half lengthwise 1 T. tahini 2 cloves of garlic 1 t. salt 1/4 t. ground cumin freshly ground black pepper, to taste
juice of 1/2 a lemon freshly chopped Italian flat -
leaf parsley,
for garnish
For those of you who are curious, I made note of everything in my freezer: five types of chili powder; three serrano chile peppers; kaffir lime leaves; white popcorn kernels; cooked chickpeas, mung beans, flageolets, and marrow beans; lots of Massa brown rice; pasta sheets; unidentified cookie dough # 1; unidentified cookie dough # 2; cooked posole in one bag, red sauce in another (for this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag of ginger juice; 2 pounds Straus European - style butter; plenty of this green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of frozen rye crepes; cooked farro, pound of green beans; pack of expired acai juice; 8 Parmesan rinds, and roughly five pounds of cherries from my sister's tr
For those of you who are curious, I made note of everything in my freezer: five types of chili powder; three serrano chile peppers; kaffir lime
leaves; white popcorn kernels; cooked chickpeas, mung beans, flageolets, and marrow beans; lots of Massa brown rice; pasta sheets; unidentified cookie dough # 1; unidentified cookie dough # 2; cooked posole in one bag, red sauce in another (
for this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag of ginger juice; 2 pounds Straus European - style butter; plenty of this green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of frozen rye crepes; cooked farro, pound of green beans; pack of expired acai juice; 8 Parmesan rinds, and roughly five pounds of cherries from my sister's tr
for this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag of ginger
juice; 2 pounds Straus European - style butter; plenty of this green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of frozen rye crepes; cooked farro, pound of green beans; pack of expired acai
juice; 8 Parmesan rinds, and roughly five pounds of cherries from my sister's tree.
1 tablespoon olive oil 1 small onion, chopped 2 carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes with
juice 1 bay
leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard
leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese
for garnish Fresh Italian parsley
leaves for garnish
2 cucumbers, thinly sliced 1 large onion, thinly sliced 1/4 teaspoon cayenne powder 1/2 teaspoon coriander powder 1/2 teaspoon cumin powder 1/2 teaspoon powdered ginger 1/2 teaspoon fenugreek seeds (optional) 2 tablespoons freshly squeezed lime
juice 1 cup yogurt or coconut milk Salt to taste Mint
leaf for garnish
Perhaps more soothing is a cure
for ophthalmia in the West Indies:
juice from the
leaves is used rather than the hot pods.
1 tablespoon peanut oil 1 medium onion, chopped 1 tablespoon minced onion 4 cups tomato sauce 2 tablespoons finely chopped chipotle chile 1 tablespoon salt 2 cups corn kernels cut from cobs 3 cups baked, soft acorn squash (about 2 medium squashes) 1/2 cup terriyaki sauce 3 cups water 3 cups chicken stock 1 teaspoon ground cinnamon 1/2 teaspoon bay
leaf 1/2 teaspoon vanilla 1 cup freshly squeezed orange
juice 1 tablespoon sugar 1 tablespoon raw honey 1 1/2 tablespoons freshly squeezed lime
juice Garlic croutons
for garnish
For example, I read that the
juice from pepper
leaves «stimulates childbirth» in Indonesian villages, yet details of the usage are unavailable.
Macadamia Herb Cream 2 cups macadamia OR pine nuts — soaked
for 1 hour or more 1/2 cup purified water 1/4 cup Pinot Grigio 1 small shallot — peeled and chopped about 8 sage
leaves 1 tablespoon thyme
leaves zest of 1 lemon 1 1/2 tablespoon freshly squeezed lemon
juice 1 tablespoon white truffle oil OR walnut oil pinch of ground nutmeg sea salt