Sentences with phrase «large sea water»

Very nice 4 star rooms in a small resort which features a large sea water aquarium surrounding the main building.

Four years behind schedule and nearly $ 80 million over the original budget, the nation's largest sea water desalination facility finally supplies much - needed drinking water to 2.4 million people in the Tampa Bay region.

Not exact matches

Right now, the process of removing salt from sea water is too energy - intensive to be economically feasible on a large scale.

Headquartered in Bodrum, Turkey, Kiliç Deniz is the largest aquaculture company in the Mediterranean region, specializing in sea water (sea bream, sea bass, and blue - fin tuna) and fresh water (trout) fish production.

In reference to the flood, one of the most important points to grasp is that in ancient Middle Eastern cosmology, the waters of the world — especially large bodies of water such as the ocean and the sea — were considered to be the dwelling places of powerful deities.

For, was the surface of the earth even and level, and the middle parts of its islands and continents not mountainous and high as now it is, it is most certain there could be no descent for the rivers, no conveyance for the waters; but, instead of gliding along those gentle declivities which the higher lands now afford them quite down to the sea, they would stagnate and perhaps stink, and also drown large tracts of land.

Mushroom Soup 2 tbsp coconut oil, olive oil butter or ghee 2 garlic cloves 2 sprigs thyme 2 sprigs rosemary 4 (250 g) portobello mushroom, cleaned 8 (250 g) brown button mushroom or champignon, cleaned a large glug of white wine, optional 4 cups / 1 liter water 1 tbsp (or 1 cube) vegetable bouillon sea salt and black pepper

1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces

1 1/2 tbsp hemp seeds (or soaked almonds, cashews, sunflower seeds etc) 3 tbsp raw cacao powder 1 tbsp raw cacao nibs 1 avocado 1 very large frozen banana (not completely frozen if you're afraid that it will ruin your blender) 5 fresh strawberries 2 tbsp agave, raw honey or maple syrup a pinch of sea salt 1 cup water 4 ice cubes

For the Avocado - Lime Sauce 2 - 3 large garlic cloves 2 large avocado, pitted Juice of 1 fresh lime, more to create the desired consistency 2 — 4 tablespoons water 1/4 teaspoon fine sea salt, or to taste

1 tbsp ground flax (or chia) seed 1/4 cup hot water 1 1/2 cups oat bran 1/2 cup gluten free flour blend 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp sea salt 1 tbsp whole flax seed 1/4 cup unsweetened applesauce 1/4 cup almond milk 1/4 cup soy yogurt * 3 tbsp coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers.

sea salt 1/8 teaspoon black pepper 4 whole cloves 1/2 teaspoon dried thyme 3 large carrots, peeled and sliced 1 large turnip, peeled and diced 1 large parsnip, peeled and diced 3 - 4 cups water 1 tablespoon apple cider vinegar 1 - 2 sprigs rosemary 3 - 4 cups chopped greens (I used swiss chard)

* 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

Cook pasta as per directions on the package in sea salted water, about 1 tablespoon for a large pot.

Tofu Prep: In a large bowl add about 3 cups of warm water and 2 tbsp Salt (I used sea salt); Stir.

1 tablespoon extra virgin olive oil 2 large onions, chopped 1/2 teaspoon fine - grain sea salt 2 cups dried split green peas, picked over and rinsed 5 cups water juice of 1/2 lemon (reserve the zest)

1 pound mustard greens, trimmed and washed (8 packed cups chopped) 1 pound spinach, trimmed and washed (4 packed cups chopped) 1 large yellow or red onion, peeled and roughly chopped (1 1/2 cups) 1 2 - inch piece ginger, peeled and chopped 10 - 15 cloves garlic, peeled 6 - 8 green Thai, serrano, or cayenne chiles, stems removed 1 tablespoon coriander powder 2 tablespoons cornmeal 1 tablespoon coarse sea salt 2 cups water 1 teaspoon garam masala

Ingredients 1 small pumpkin a pinch of whole sea salt filtered water (to cook the pumpkin) 2 apples (I used Red Delicious), peeled and cut into cubes or slices 4 tablespoons extra virgin olive oil, and some more to serve juice of 3 cm fresh ginger root a large handful of pumpkin seeds half a -LSB-...]

1 cup water 1/4 cup unsalted butter 2 tablespoons light brown sugar 1 teaspoon vanilla extract 1/4 teaspoon fine sea salt 3/4 teaspoons ground cinnamon 1 cup all - purpose flour 4 large eggs Non-stick cooking spray 1/2 cup granulated sugar Vanilla ice cream Homemade magic shell

3/4 cup rolled oats (quick - cooking or old - fashioned will work; instant might get a little dusty) 1/4 cup shredded or flaked unsweetened coconut 2 tablespoons pepitas, or another nut or seed of your choice 1/4 cup dark or light brown sugar (for low - to - moderate sweetness) 1/8 teaspoon ground cinnamon Few pinches sea salt 1 large egg white 2 teaspoons water (adjusted from 1 T) 2 cups (approximately 1/2 pound) walnuts, pecans or nuts that you prefer

1 tablespoon extra virgin olive oil 2 large onions, chopped 1/2 teaspoon fine - grain sea salt 3 cups water

Boil the potatoes in a large pot of water along with 1 tsp sea salt for 10 - 12 minutes.

3/4 cup dried cranberries 1 1/2 cups boiling water 1 1/2 cups all purpose flour 2 1/2 teaspoons pumpkin pie spice 3/4 teaspoon ground cinnamon 1 teaspoon baking soda 1 teaspoon Kosher or sea salt 1 cup unsalted butter, softened to room temperature 1 1/2 cups light brown sugar, packed 1 large egg yolk, at room temperature 1/2 cup pumpkin purée 1 1/2 teaspoons real vanilla extract 3 cups old fashioned oats 3/4 cup semisweet chocolate chips 1/2 cup chopped walnuts

In a large pot filled with water and 1 tablespoon of sea salt, cook the rice pasta as per instructions.

1 head of kale, washed, dried and torn into large pieces 1/2 cup raw cashews 2 Tbsp apple cider vinegar 2 Tbsp dill pickle brine 1 bunch of dill Pinch of sea salt 1/4 cup water (or just as much as you need to make this mix creamy)

1 head of kale, washed, dried and torn into large pieces 1/2 cup fresh dill 1/4 cup nutritional yeast 2 Tbsp dill pickle juice (yep) 1 cup cashews 1/2 red bell pepper 1 Tbsp Dijon mustard 1/2 cup water Sea salt to taste Cayenne (optional)

Ingredients (makes 2 pizza crusts) 2 cups of white flour sea salt 1/2 teaspoon of sugar 1/2 teaspoon of dried yeast 1/2 teaspoon of olive oil 175 ml of lukewarm water Instructions In large bowl, add the flour, a generous pinch... continue reading...

1 head of kale, washed, dried and torn into large pieces 1 cup raw cashews 2 Tbs apple cider vinegar Pinch of sea salt 1/2 cup water (or just as much as you need to make this mix creamy)

organic brown rice spaghetti pasta Filtered water, enough to boil pasta 2 TBL organic, grassfed butter or pure coconut oil 1 pound pasture - raised, organic chicken breasts, cut into 1/2» chunks 1 large organic onion, diced 1 medium organic red bell pepper, diced 3 - 4 ribs organic celery, diced 1/2 cup mushrooms, diced 2 - 3 cloves organic garlic, minced 1 TBL arrowroot powder (or non-GMO cornstarch) 1 tsp (or more, to taste) unrefined sea salt Freshly ground black pepper, to taste 1/8 tsp ground white pepper Dash cayenne powder 1 1/2 cups organic, grassfed cream 2 cups shredded organic cheddar (or similar style) cheese 2 - 3 TBL ground raw milk parmesan (optional)

1 large (15.5 ounce) cucumber 1/3 cup water 1/3 cup cider vinegar 4 tablespoons sugar 1 tablespoon coarse sea salt 1 teaspoon freshly ground black pepper

1 + 1/4 cup red lentils, preferably soaked for 30 mins or overnight 2 tablespoons coconut oil 1 + 1/2 tablespoons freshly grated ginger 3 cloves garlic, grated 1 large red onion, diced 3 medium sweet potatoes, about 5 cups peeled and chopped 1 + 1/2 teaspoons curry powder 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon sea salt 1 400 ml can coconut milk (1 + 1/2 cups) 3 — 5 cups water (or vegetable stock) 1/3 cup shredded unsweetened coconut 1/4 sesame seeds Fresh cilantro + lime for serving

2/3 + 1/2 cup whole wheat pastry flour 1/3 cup wheat germ 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon (scant) freshly grated nutmeg 1/2 teaspoon pumpkin pie spice 1/4 teaspoon ground cloves 1/4 teaspoon sea salt 3 tablespoons espresso powder 2 tablespoons hot water 1 cup canned pumpkin 1/2 cup plain low fat Greek yogurt 1/2 cup packed brown sugar 2 tablespoons canola oil 1 large egg splash of vanilla extract cinnamon sugar, for sprinkling (I used a blend in a grinder, but you can easily combine sugar & cinnamon)

Place the almonds in the glass jar with a large pinch of sea salt and enough filtered water to completely submerge them.

Stuffing 1 1/2 cup / 300 g uncooked millet or white quinoa 1 large knob of coconut oil, ghee or olive oil 2 large onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed and finely chopped 3 tbsp white wine or water 1 tsp dried thyme sea salt and pepper 1 cup / 3,5 oz / 100 g cranberries (fresh, frozen or dried) 1 handful raw almonds, coarsely chopped (use pumpkin seeds for a nut free alternative) 2 stems flat - leaf parsley, finely chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little for serving

Coconuts are large seeds adapted for water - born dispersal and remain viable after having floated in the sea for six months or more.

Ingredients half a cup quinoa, rinsed under running water filtered water and a pinch of whole sea salt (to cook the quinoa) 1 medium zucchini, trimmed, peeled and sliced half a head of Romanesco broccoli, washed, broken into bite - sized florets and cooked in salted boiling water for 3 - 5 minutes (they should stay crunchy) a large -LSB-...]

2/3 cup raisins, optional 1 cup water 2 cups old - fashioned oats (certified gluten - free, if needed) 2/3 cup chopped pecans (or walnuts), optional 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1 teaspoon baking powder 1/4 teaspoon fine sea salt 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/3 cup pure maple syrup 1/4 cup (1/2 stick) unsalted butter, melted 1 1/2 cups milk of choice 1 1/2 cups grated carrots

1 cup pitted dates, soaked in warm water for 15 minutes and drained (water reserved) 1 pound carrots, peeled if desired, shredded 1 large or 2 small red apples, peeled if desired, cored, and chopped (I had 250g prepped Fuji apples) 1/4 cup date soaking liquid 1 tbsp lemon juice 1 tsp vanilla extract 1 tsp ground cinnamon (consider also adding nutmeg and ground ginger) 1/4 teaspoon sea salt 3/4 cup coconut flour Stevia to taste (optional, did not use)

Ingredients 200 g pearled or semi-pearled farro, rinsed under running water (plus natural mineral or filtered water, and a pinch of whole sea salt to cook it - use 1 part farro, 2 parts water) the juice of 1 lemon 2 large handfuls of fresh green beans, ends trimmed, washed and cut into pieces (plus natural mineral or -LSB-...]

Ingredients 250 g chickpeas, soaked for 8 - 10 hours then cooked in filtered water with a pinch of whole sea salt (use canned chickpeas only if you really have to) 8 - 10 cherry tomatoes (I used black cherry tomatoes), washed and cut into wedges 4 large handfuls of fresh parsley, rinsed, pat dried and more ore less -LSB-...]

Gluten - Free Oregano Garlic Pizza Dough (Makes 1 large 16 inch pizza) 1/4 cup Garbanzo Fava Flour 3/4 cups white rice flour 1/2 cup tapioca flour 1 1/2 teaspoons xanthan gum 3/4 teaspoons sea salt 1 teaspoon oregano 1 1/2 teaspoon garlic powder 3/4 cups lukewarm water 1 1/2 teaspoons Saf - Instant yeast 2 egg whites slightly beaten 1/2 teaspoon vinegar 1 - tablespoon cane juice crystals 1 tablespoon oil Add sugar and yeast to lukewarm water and set aside in a warm place to foam (approximately 5 minutes).

2 cups Whole Wheat Flour 1 cup Rice Flour or Oat Flour 1 Tablespoons Xylitol or Maple Sugar 2 1/2 teaspoons Baking Powder 1/2 teaspoon Baking Soda 3/4 teaspoon Sea Salt 1/4 teaspoon Pepper 3/4 cup Unsalted Butter 1 Large Organic Egg, beaten 3 Tablespoons Ice Cold Water 3/4 cup Organic Sour Cream 1/4 cup Fresh Chopped Chives 3/4 cup Gorgonzola Crumbles 1 Large Egg, beaten with 2 Tablespoons Almond Milk for Egg Wash

In a large mixing bowl, whisk together the gram flour, water, sea salt, nutritional yeast, and olive oil to make a somewhat runny, yet substantial, batter.

150 g chickpeas, to be soaked in filtered water for around 9 hours then rinsed and drained 200 g soy yogurt, unsweetened, unflavoured and GMO - free 2 tablespoons extra virgin olive oil 1 teaspoon mild curry powder 1 teaspoon turmeric whole sea salt, just enough to taste 1 small cucumber, cleaned and diced 1 long green pepper, cleaned and diced a large handful pf fresh parsley, cleaned and finely chopped 1 small garlic clove, peeled and finely chopped 1 teaspoon cumin seeds, toasted then ground into powder freshly ground white pepper, to taste

Cumin Lime Roasted Veggies (serves 2 - 3) 4 cups of your fav veggies chopped into bite - sized pieces (I used mushrooms, zucchini & bell pepper) 1 - 2 tbsp of olive oil (I used 1 tbsp olive oil + 1 tbsp of water) 1 large clove of garlic, minced 1 tsp of cumin a sprinkle of coarse sea salt & pepper the juice of half a lime

Cake: 1 1/3 cups White Wheat Flour (like Trader Joe's brand) 1 teaspoon Sea Salt 3/4 teaspoon Baking Powder 1 1/2 Tablespoons Poppy Seeds 3/4 cup Organic Butter, melted or Earth Balance Butter 3/4 teaspoon Pure Vanilla Extract 3/4 teaspoon Almond Extract 2 Large Organic Eggs 1 cup Powdered Honey or Maple Sugar 1/3 cup Organic Sour Cream or Vegan Sour Cream 1/3 cup Water 2 teaspoons Orange Zest

in a large sauce pot, place cauliflower, garlic cloves, chicken stock (or water & bouillon), and sea salt.

Dough: 1 1/4 -1 3/4 cups all purpose flour 1 cup bread flour * 3 tablespoons granulated sugar 1 teaspoon Kosher or sea salt 1 packet instant yeast * (2 1/4 teaspoons) 1/2 cup water 1/4 cup milk (I use whole milk) 2 1/2 tablespoons unsalted butter 1 large egg, room temperature

1 1/2 cups lukewarm water 5 large egg yolks (reserve one white for bread glaze or use one whole egg for glaze) 1 1/2 teaspoon sea salt 1/4 cup coconut oil 1/4 cup honey 4 1/2 cups organic sprouted whole wheat flour, or any other flour 1 tablespoon active dry yeast Optional topping: sesame seeds, poppy seeds, anise seeds, dried rosemary or dill

2 cups farro, rinsed and drained 2 teaspoons fine - grain sea salt 5 cups water (or stock) 3 cups butternut squash, cut into 1 / 2 - inch dice 1 large red onion cut into 1 / 8ths 1 tablespoon fresh thyme, minced 3 tablespoons olive oil 1 tablespoon balsamic vinegar 1 cup walnuts, deeply toasted 3 tablespoons toasted walnut oil (or more olive oil) 1/4 cup goat cheese, crumbled