You can either chew on fresh mint leaves directly, or boil a teaspoon of dried mint
leaves in a cup of water and sip on the mixture slowly for as long as you want.
Not exact matches
Mix 1 tbsp chia seeds with 3 tbsp spoons
of water in a
cup and
leave to one side to to absorb.
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.
All I changed was the miso — I only had a rich red barley one (which might explain the richer colour I got
in my sauce) so only used 1 heaped tablespoon, I omitted the olive oil, and just the 1/2 tsp
of rubbed sage
leaves and I added a
cup of frozen peas to the pasta cooking
water a couple
of minutes before the end.
In the beginning of each week I pit and soak 32 dates with 3 cups of water and leave them in my refrigerato
In the beginning
of each week I pit and soak 32 dates with 3
cups of water and
leave them
in my refrigerato
in my refrigerator.
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.
Bring the stock and 3
cups of water to a boil
in a medium saucepan and add the bay
leaf, sage, thyme, garlic, and salt.
In a 5 -
cup jug
of cold preboiled
water, put mint
leaves, a teaspoon ground or 6 thinly sliced ginger, half a lemon slices &
leave overnight.
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.
When 30 minutes are
left of cook time, add
in the 1
cup of water and noodles.
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
Our experiments with the average amount
of liquid (about 2
cups)
left us with about two inches
of excess
water that was goopy and viscous,
in part due to starch being released by amaranth as it cooks.
Stir
in 2
cups water, the chicken broth, oregano, bay
leaf, 1/2 teaspoon salt and 1/2
cup to 3/4
cup of the chile sauce (depending on your taste).
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.
Leave the olives to soak
in the
water for 3 days and then drain, refilling the bucket with a salty brine solution
of 1
cup of rock salt per 2 litres
of water.
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick
of celery 2 garlic cloves, peeled olive oil 70g bacon
in small cubes 500g round steak
in bite sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3
cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons
water 1 bay
leaf 3 sprigs
of fresh thyme 1 sprig fresh oregano, + a few
leaves extra for serving Preheat the oven to 150 °C / 300 °F.
:) Linguine with porcini and vegetable bolognese slightly adapted from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2 small carrots, roughly chopped 1 large onion, roughly chopped 200g button mushrooms 2 garlic cloves, roughly chopped 2 tablespoons olive oil handful
of fresh basil
leaves, chopped 2 tablespoons fresh oregano
leaves 1/2
cup tomato sauce — I used homemade 1/2
cup (120 ml) red wine 3 tablespoons
water 1/2
cup sour cream * grated parmesan or pecorino, to serve Soak porcini
in 1/2
cup (120 ml) boiling
water for 10 minutes.
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2
cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed
in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers
in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil,
leaves only Salt and pepper Zest
of 1 lemon Mint
leaves for garnish
Add green gram, chopped Amaranth
leaves, about three
cups of water in the pressure cooker and cook for 4 whistles.
3 gallons
of water 3
cups table salt 5 peaches — sliced into bite size chunks 2 cans
of cola 1/2 large onion — coarse chopped (you could use more here, it was just what I had
left over
in the fridge) 18 cloves
of garlic — coarse chopped 1
cup brown sugar 1/2
cup maple syrup
If you're interested
in making the recipe, make sure to collect the following ingredients: Russet potatoes (enough for 10
cups of sliced potatoes), cooking spray, two
cups of warm
water, Cabot Two Percent Plain Greek Yogurt (or you can go with Cabot Plain Greek Yogurt, if you're looking for a richer yogurt), Cabot Salted Butter, King Arthur flour, minced garlic, thyme
leaves, salt, ground black pepper, and Cabot Extra Sharp Cheddar or Cabot Seriously Sharp Cheddar.
One pound
of shank cross — cut was quite enough with plenty
of vegetables (3 carrots, 1 parsley root, 1/2 celery root, 1 kohlrabi, 1 onion (halved), few kale
leaves, 1 tsp tomato pure, salt and black pepper to taste) slowly and gently boiling
in 12
cups of water for 3 hours made a beautiful «bouillon «easily turned into healing, comforting, boosting soup once strained and combined with favourite noodles.
500 gm chicken, cut into medium pieces 1 tsp ghee 400 gm onions, thinly sliced (almost 6 medium onions) 2 medium tomatoes, chopped 2 green chillies, chopped 1 1/2 tsp ginger paste 1 1/2 tsp garlic paste 1 tbsp coriander powder 1/2 tsp turmeric powder 1/2 tsp red chilli powder 2 tbsp cashew nuts, soaked
in 1/4
cup of water for 30 minutes and ground to paste 1/2 tsp garam masala Coriander
leaves for garnish Salt to taste
He puts 1 1/2
cups washed DRY beans
in a quart jar or 2/3
cup in a pint, then adds any spices or ham and fills the jar,
leaving 1 inch
of headspace, with boiling
water.
When there's about 30 minutes
left of cooking the beans, toss
in the 1/2
cup of quinoa, adding more
water if needed.
Just rinsed them and put them
in a crockpot with a couple
of bay
leaves and 6
cups of water.
Once 3
cups of water in the pot are boiling, add mung dal, turmeric, cumin, fenugreek and curry
leaves (if using).
2
cups unsweetened almond milk 1 tablespoon green tea
leaves 2 - 3 sprigs rosemary — lightly bruised with the back
of a chef's knife 1 vanilla bean — seeds scraped out 1/2
cup raw cacao butter — shredded (I like this brand) 2 tablespoons maca powder (optional, but great here) 1
cup cashews — soaked
in water for 4 hours 4 soft dates — pits removed and chopped ground cinnamon and / or nutmeg, or cocoa powder for sprinkling on top — optional
Coconut - Cilantro Cream Cheese 1
cup meat
of fresh young Thai coconut 1/2
cup water of fresh young Thai coconut 1/3
cup coconut oil 1/8
cup Irish moss — thoroughly washed and soaked
in hot
water for at least 10 minutes 1/2
cup macadamia nuts - soaked overnight 1/2
cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons
water zest
of 1 lime freshly ground black pepper — to taste 1
cup fresh cilantro
leaves or other herbs
of your choice — chopped
1 1/3
cup (300 g) full fat coconut milk 2 rosemary sprigs — lightly bruised with the back
of a chef's knife 1 tablespoon green tea
leaves 1/2 vanilla bean — seeds scraped out 3/4
cup cashews — soaked
in water for 4 hours 1
cup purified
water, plus more for soaking the cashews 2 - 3 soft dates — pitted and chopped about 6 ice - cubes, more if needed
Ingredients: 1 each onion diced 3 each garlic cloves minced 1 each smoked ham hock 1 teaspoon ground cumin 6 each fresh thyme sprigs
leaves picked 2 each bay
leafs 2 Tablespoons apple cider vinegar 2 Tablespoons NW Elixirs Hott Sauce # 1 Salt and Ground black pepper to taste 3
cups dry black eyed peas, soaked
in water overnight 8
cups of water Instructions: Soak the Black Eye Peas
in cold
water over night.When ready to cook;
in large pot heat olive oil and add onions, sauté until translucent.
cans
of chunk light tuna
in water 1/4
cup minced red pepper 2 tsp Miracle Whip mayonaise 2 tsp dill relish 2 tsp Bigfat's 3o8 Garlic Ginger Hot Sauce Optional - 1 Tbsp diced onion Salt and pepper 4 small to medium tortillas (flour tend to work best) 4
leaves of lettuce 8 slices
of cucumber 4 slices
of a cheese
of your liking or preference (you can also use any shredded cheese you might like) Drain off
water from tuna and add both cans into a...
1Soak cashews with 1/4
cup of the fresh mint
leaves in boiling
water for 60 Minutes to infuse and soften.
1 9 - ounce package refrigerated cheese tortellini, cooked according to package directions 3
cups assorted fresh cut vegetables such as broccoli florets, yellow squash, colorful bell peppers, red onion, carrots, tomatoes 1 15 - ounce can artichoke hearts, drained 1/4
cup chopped fresh basil
leaves 1 12 - ounce can drained Chicken
of the Sea (r) Chunk Light Tuna
in Spring
Water 1
cup light roasted garlic and white wine dressing Parmesan cheese
Leave a 1/4
cup of the
water in the pot and add a 1 / 2
cup of sugar.
Combine 1
cup of sugar, 1/2
cup of water, and 1/2
cup of washed basil
leaves in a small saucepan.
In a blender container combine cooked onion mixture, tomatoes, basil
leaves, salt and 1
cup of the
water.
I put roughly 3
cups of beans
in the crockpot, a bay
leaf, 1 Tbsp
of salt and fill it up with
water.
In a small saucepan, combine 3/4
cup of the
water, 1/4
cup of the mint
leaves, the sugar and lemon zest.
Place black - eyed peas, ham hock, halved onion, garlic, and bay
leaves with 5
cups of water in an Instant Pot.
I usually do four eggs worth — 1/4
cup of flax to 3/4 c
water — at a time and store
left overs
in the fridge.
2
cups / big handfuls
of chopped cauliflower (stems,
leaves, florets), boiled
in a bit
of salted
water for just 20 seconds, then drained under cold
water
Ingredients For the avocado cauliflower steaks: 1 large head cauliflower 1/4 ripe fresh, California avocado (Note: you will use the rest
of the avocado
in the gremolata) 1 teaspoon freshly squeezed lemon juice 5 — 6 teaspoons cold
water Salt and Pepper, to taste For the avocado gremolata 1/3
cup finely minced flat -
leaf parsley Zest, finely grated,
of 2 lemons 5 cloves garlic, crushed and finely minced 3/4 avocado, finely chopped Squeeze
of lemon juice Salt, to taste
Place 2
cups of raw cashew nuts
in a bowl, cover with filtered
water and
leave to stand for 2 - 4 hours.
I made this tonight and used red lentils, as that is what I had
in the cupboard,
left out the 1/2
cup water and added the ground flax right to the mix and also used 1
cup of whole oat mixed up
in the food processor for a bit and
left out the bread crumbs and it turned out so delicious!
sliced mushrooms (any variety) Soy sauce (Golden Mountain Seasoning Sauce) Mushroom seasoningBlack pepper Make soup For the soup, heat vegetable broth and 10 - 12
cups of water in a medium - sized soup pot,
leaving enough room for the ginger, onion and leek
leaves.
Basil oil: Blanch a
cup of basil
leaves in boiling salt
water for about 10 second, refresh
in ice
water immediately to retain the color.
1
cup roasted and lightly salted cashews or halves and pieces, covered with hot
water in a small bowl and
left to soak for 3 hours or until softened and most
of water is absorbed, drained (you can use raw cashews, but I think the roasted have more
of the desired rich flavor for this recipe)
Indgredients 2 ripe bananas 8 soft medjool dates 1 egg / or 1 tbsp chia or flax seed
in 3 tbsp
water 1
cup rolled oats / spelt / barley (100 g) 3/4
cup toasted coconut flakes (45 g) 1/2
cup almonds / hazelnuts, chopped (75 g) 1/2
cup chopped pistachio (50 g) hold back 1/3
of it to top with 1/2
cup cranberries (50 g) 2 tbsp sesame seeds / poppy seeds Zest from 1 organic lemon 1 vanilla bean, scraped 1/4 - 1/2 tsp cardamom 1/2
cup white chocolate (50 g) if vegan use a vegan chocolate or
leave out 1 tsp coconut oil A generous pinch
of flaky sea salt