This means that when your foot strikes the ground, it spends less time in contact with the ground,
leaves the ground more quickly, and moves you along faster.
Not exact matches
«Lush green tropical vegetation can be ripped away by a storm's strong winds,
leaving the satellite with a view of
more bare
ground.
What's
more, both rain gauges and
ground - based radar have limited ranges,
leaving vast stretches of ocean where hurricanes spend most of their existence unmeasured.
NewRetirement has worked hard to create an option that covers as much
ground as possible, but in a way that won't
leave you
more confused than before you began.
People who consider and can see the logic and possiblity of both are moving
more toward the middle
ground which generally holds
more truth than the far right or
left sides of an argument.
(CNN)- Fresh sectarian clashes in Myanmar's western state of Rakhine killed three people and
left more than 400 houses, a monastery and a mosque burned to the
ground, authorities said Tuesday.
This is why Benedict was also quick to point out that the Catholic Church has done
more than anyone else to help with the crisis» either through its hospitals that provide on the
ground contact with those suffering from the disease or be it through orphanages that care for the children who have been
left parentless from the pandemic.
Having
left home and church, people
ground the self in whatever suits them, and concentrate
more on «feeling good» than on «being good.»
1/4 cup whole Jamaican pimento berries (or 1/8 cup
ground allspice) 3 Scotch bonnet chiles (or habaneros), seeds and stems removed, chopped 10 scallions (green onions), chopped 1/2 cup chopped onion 4 cloves garlic, chopped 4 bay
leaves, crushed 1 3 - inch piece ginger, peeled and chopped 1/3 cup fresh thyme 1 teaspoon freshly
ground nutmeg 1 teaspoon freshly
ground cinnamon 1 teaspoon salt (or
more, to taste) 1 tablespoon freshly
ground black pepper 1/4 cup vegetable oil 1/4 cup lime juice Water
Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil
leaves or
more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a
more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 teaspoon sea salt freshly
ground black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces
4 Tbsp flax meal /
ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or
more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach
leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint
leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)
30 ml 1.5 tbls olive oil (+
more to serve, if desired) 300g 2 red onions, thinly sliced 500g 4 small potatoes (I use dutch cream and midnight blue), thinly sliced 5g 1 tsp fresh rosemary
leaves, chopped 1/2 tsp sea salt
Ground black pepper, to taste 1 tsp plant - based milk 1 tbls toasted pine nuts (optional) Flaky sea salt to serve, optional.
2 medium leeks 1 tablespoon butter 2 tablespoons olive oil 1 tablespoon water 1/2 teaspoon salt, or
more according to your taste few twists of freshly
ground pepper large stem of thyme,
left intact 1/2 teaspoon fresh thyme
leaves 1 large stem fresh sage (about 8 to 10
leaves),
left intact
After checking out some traditional Portuguese recipes it appears she used a
more traditional method... Lemon rind, cinnamon and bay
leaf for flavor, topped with
ground cinnamon.
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
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
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 ⅛ cups Gluten - Free Multi-Blend Flour Mix,
more as needed 2/3 cup finely
ground gluten - free rolled oats 3/4 cup + 1 1/2 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 1 cup cold
leaf lard or regular lard, cut into pieces 1/2 cup ice - cold water (
more, as needed)
****************************************************************************************************************************** Almond Pancake (measurements are approximate except the eggs) Ingredients: 2 small eggs About 1 cup almond flour / meal (I used
left over
ground almond and almond waste from my homemade almond milk) Splash of... Read
more →
1 head raw cauliflower 4 tbsp cold - pressed olive oil 1/4 tsp
ground cumin 1/4 tsp
ground cinnamon 1/4 tsp
ground ginger 1 pinch
ground cayenne or
more to taste 1 cup / 240 ml uncooked beluga lentils (or green lentils) 1 large handful (about 4 oz) raw almonds 10 fresh or dried dates, pitted 1 small red onion 4 cups / 100 g loosely packed mache lettuce, rucola (rocket) or spinach
leaves sprouts, for garnish
2 pounds mussels 1 clove garlic, minced 4 shallots, minced 2 sprigs fresh thyme 3 tablespoons olive oil 2 tablespoons butter 2/3 cup dry white wine 1/3 cup water 1/4 cup minced celery 1/4 cup chopped carrot 5 tablespoons minced fresh parsley, plus
more for garnish 1 bay
leaf 1/2 teaspoon freshly
ground black pepper Pinch of cayenne paper 3/4 cup fresh cream 1 lemon, cut into quarters, for garnish
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
Barley Tomato Salad 1 lb tomatoes on the vine 1/4 cup olive oil, plus
more for drizzling cherry tomatoes 1 tablespoon balsamic vinegar 1 tablespoon coconut sugar 1/2 teaspoon sea salt, plus
more for cherry tomatoes 3 garlic cloves — minced 2 cups yellow or red cherry tomatoes — cut in half freshly
ground black pepper 1 cup pearled barley — soaked overnight and cooked for about 20 minutes, until soft, drained and cooled 1/2 cup heirloom forbidden black rice or other black rice — cooked according to package instructions, cooled assorted 3 - 5 heirloom tomatoes — sliced 3 tablespoons chopped mint
leaves handful basil
leaves — torn about 2 tablespoons each minced dill and parsley — optional
* 3/4 cup crème fraîche (I used my homemade version) * 3 - 4 tablespoons raw apple cider vinegar * 2 tablespoons cultured buttermilk * 1 handful of fresh basil
leaves * 1 handful of fresh cilantro
leaves * 1 handful of fresh parsley
leaves * 2 medium cloves of garlic, sliced in half, plus
more to taste (if you love garlic) * pinch of
ground cayenne pepper — optional * sea salt and freshly
ground pepper to taste
Beans and shells 1 1/4 cups dried white beans (or two 15 - ounce cans of beans) 2 cloves garlic, peeled and
left whole 3 teaspoons salt, plus
more to taste One 12 - ounce box jumbo pasta shells 3/4 -1 cup kale pesto Zest of 2 lemons Freshly
ground black pepper
can) 1 egg (I used powdered Ener - G Egg Replacer to respect our temporary veganism) 3 fresh sage
leaves, minced 1/2 cup sliced, pitted Kalamata olives (I
left them out this time) Squeeze of fresh lemon juice 1/2 cup toasted bread crumbs, or
more if needed (I used Panko bread crumbs) Salt Fresh
ground pepper
You can buy both whole grain farro flour which is flour that the entire farro grain has been
ground into flour, or white farro flour where the outer husk is removed before it is
ground leaving you with a finer flour
more similar to all - purpose flour.
1 1/2 cups water 1 cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata squash (about 1 pound each) ⅛ cup olive oil, plus extra for brushing 1/4 teaspoon salt, plus
more to taste Freshly
ground black pepper, to taste 1/2 cup fresh flat -
leaf parsley, chopped 1/4 cup unsalted shelled pistachios, chopped (or walnuts, almonds or pecans) 1/3 cup dried cranberries or cherries, chopped 1 teaspoon fennel seeds 1 teaspoon fresh ginger, peeled and minced Zest of 1/2 lemon or orange, plus 1 or 2 squeezes of the juice ⅛ teaspoon
ground chili pepper of choice
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon
ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound
ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus
more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay
leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro
leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly sliced 1 small zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (
more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt
Ground black pepper Plain unsweetened almond milk (if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup chopped fresh basil
leaves or parsley Whole fresh basil
leaves (for garnish)
ingredients BUTTERNUT SQUASH RAVIOLI WITH SAGE BROWN BUTTER 1 pound butternut squash (peeled, cut into 2 - inch pieces) 2 tablespoons olive oil 1 egg (separated, divided) 1/4 cup Parmigiano - Reggiano (grated, plus
more for serving) 1/4 teaspoon
ground nutmeg 1/4 teaspoon cinnamon 1/4 cup flour (for dusting) 1 package wonton wrappers 2 tablespoons water 5 tablespoons unsalted butter 12 fresh sage
leaves Kosher salt and freshly
ground black pepper (to taste)
1/2 a large, seedless English cucumber (about 6 to 7 ounces), chopped 1/2 a green bell pepper, chopped 1 cup (about 6 ounces) cherry or grape tomatoes, halved 1/4 cup kalamata olives (you can also serve these alongside) 1/4 small red onion, thinly sliced 1 lemon, halved 2 to 3 ounces feta (Bulgarian or French, if you can find them, are my favorites), in thick slices 2 tablespoons olive oil, or
more to taste Salt and freshly
ground black pepper 1 sprig oregano,
leaves minced
20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes +
more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8 dried curry
leaves 4 green cardamom pods, seeds crushed 1 tsp
ground coriander 1/4 tsp
ground fennel seeds 1/8 tsp
ground cloves 1/2 tsp
ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander
leaves for serving
2 cloves garlic, peeled 1 cup of fresh spinach
leaves 1/2 cup of fresh basil
leaves Zest from one lemon Juice from one lemon 3 tablespoons of olive oil (you may need
more) 1/3 cup of walnuts or pine nuts 1 teaspoon salt Fresh
ground pepper
* About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5 tablespoons olive oil, divided * 6 white or red (or a combination of the two) heads of endive, root ends trimmed off, and sliced lengthwise in half * 1 tbsp butter, preferably organic and pastured * 1 tbsp fresh thyme
leaves, plus a few sprigs for scattering over the finished dish * Small handful of fresh parsley, chopped, plus
more for garnish (optional) * About 10 (feel free to use a few
more if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly
ground black pepper
1 large spaghetti squash 2 tablespoons olive oil 2 teaspoons dried rosemary 1 large onion, diced small fresh
ground black pepper to taste 1 tablespoon minced garlic 5 - 6 cups chopped kale
leaves 2 tablespoons finely chopped fresh chives or sliced green onion 1/2 cup sour cream 3/4 cup cottage cheese 1/2 cup coarsely grated Parmesan cheese plus about 1/4 cup
more for topping the gratin 1 egg, beaten 1/2 cup shredded mozarella
Or replace it with cinnamon,
ground anise, or
leave it out entirely and add splash
more of vanilla.
«Almost Meatless» Albondigas 1/2 cup steel - cut oatmeal 1/2 cup loosely packed fresh cilantro
leaves, chopped plus
more for garnish 4 cloves garlic, minced 1 chipotle in adobo sauce, finely chopped 4 teaspoons
ground cumin 2 teaspoons
ground coriander Kosher salt and freshly
ground black pepper 1/2 lb
ground lamb 2 tsp olive oil 1 small onion, cut into 1 / 4 - inch dice (about 1 cup) 1 28 - oz can crushed tomatoes 1 cup water Juice from 1 lime
Ingredients 1 poblano chile 1 small onion, peeled and halved 1 large, ripe California Avocado, peeled, pitted and quartered 2 cups vegetable stock (or chicken stock or water) 3 tablespoons chopped cilantro 1 teaspoon
ground coriander Zest of 1 lime Juice of 1 lime, plus
more to taste Kosher salt 1/2 cup Mexican crema (or sour cream) Toppings: cilantro
leaves, salted and roasted pepitas (shelled pumpkin seeds) Instructions
Chinese five spice blend contains cinnamon, star anise, fennel, szechuan peppercorns and cloves, so you can either
leave it out of the recipe completely, or add a few shakes of
ground cinnamon,
ground fennel, and black pepper (whole szechuan peppercorns can be found in Asian grocery stores, but if you don't have them,
more black pepper will add a little extra heat).
2 teaspoon
ground cinnamon 1 1/2 teaspoon
ground cardamon 1 teaspoon
ground ginger 1/2 teaspoon
ground nutmeg 1/2 teaspoon
ground cloves 1/4 teaspoon anise seeds Pinch of freshly
ground black pepper (optional to
leave out or add
more)
(I
ground up my chocolate chips along with my macnuts, to
more evenly disperse them, but feel free to
leave them whole.)
2 pounds red potatoes, scrubbed and diced 1/4 cup + 1 tablespoon cider vinegar, divided 1/3 cup nonfat Greek yogurt 2 tablespoons reduced fat Vegenaise 1 tablespoon extra virgin olive oil 1 tablespoon Dijon mustard 1/2 teaspoon sugar 3 hard boiled egg whites, chopped 1/2 cup finely chopped sweet (Vidalia) onion 1/2 cup diced celery 3 - 4 tablespoons chopped spicy or sweet pickles 2 teaspoons chopped celery
leaves 1 tablespoon chopped fresh dill, or
more to taste 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh chives, optional 1 1/2 teaspoons salt, divided Plenty of freshly
ground black pepper
packages seitan, drained and cut into bite - size chunks 1/2 cup flour (I used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus
more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus
more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay
leaf 2 teaspoons chopped fresh thyme
leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon
ground cloves Freshly
ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinegar
Ingredients: 1/2 cup uncooked short grain brown rice 1 1/2 cups water, divided 2 apples, peel
left intact, cored, and diced 1 cups plain unsweetened almond milk or milk of choice 1/4 tsp sea salt 1/3 cup plain Greek yogurt or plain non-dairy yogurt, plus
more to garnish 2 tbsp pure maple syrup 1/2 tsp
ground cinnamon, plus
more to garnish 2 tbsp chopped roasted almonds or walnuts, to garnish (optional)
Chipotle Pig Powder 3 (or
more) dried Chipotle peppers 2 teaspoons seasoned salt 3 tablespoons freshly
ground black pepper 2 tablespoons dried oregano 1 tablespoon smoked hot paprika 1 Bay
leaf 1 teaspoon
ground cumin 1 teaspoon onion powder Combine all of the ingredients in a spice grinder and pulse to incorporate.
extra-virgin olive oil 1 yellow onion, finely diced 3 garlic cloves, minced 1 bay
leaf 2 red bell peppers, cored, seeded, and finely diced 1/2 of a green bell pepper, optional — adds a little
more color and another depth of flavor 2 tomatoes, halved, seeded, and finely diced A handful of chopped fresh flat -
leaf parsley 1 (12 - ounce) bottle of chili sauce 1 tablespoon Worcestershire sauce Sea salt and freshly
ground black pepper, to taste
1 cup dried white beans, such as cannellini or great northern, soaked overnight 2 tablespoons extra virgin olive oil 2 - 3 leeks, white and light green parts sliced (about 2 cups) 3 cloves garlic, chopped 1/4 teaspoon crushed red pepper flakes 4 cups chopped kale
leaves (about 1 medium bunch) 1 small head cauliflower, broken into florets 4 cups vegetable stock (recommend Imagine No Chicken broth) 2 cups water 2 cups bean cooking liquid, plus 1
more cup if needed 1 bay
leaf 1 teaspoon salt Freshly
ground black pepper to taste 1/2 cup flat -
leaf Italian parsley
leaves
One 18 - ounce tube polenta 1 1/2 tablespoons olive oil 1 tablespoon reduced - sodium soy sauce 1 pound seitan, cut into bite - sized pieces or strips 4 large or 6 medium stalks bok choy with
leaves, sliced crosswise 5 to 6 ounces fresh baby spinach 4 scallions, green and white parts, sliced 1 tablespoon balsamic vinegar, or
more to taste 1/4 cup sliced oil - cured sun - dried tomatoes, optional Salt and
ground pepper to taste
2 teaspoons extra virgin olive oil 1 large onion, diced 4 carrots, diced (about 1 1/2 cups) 4 stalks celery, diced (about 1 1/2 cups) 4 small red potatoes, diced (about 1 1/2 cups) 1 small zucchini, diced (about 1 cup) 1 small turnip, diced (about 1 cup) 1 pound dried split peas 3 cloves garlic, minced 4 cups low - sodium vegetable broth 5 cups water 1 teaspoon minced fresh rosemary 1 teaspoon minced fresh thyme
leaves 1 teaspoon minced fresh sage
leaves 2 tablespoons chopped fresh flat -
leaf parsley 1 bay
leaf 1/2 teaspoon caraway seeds, or
more to taste Generous pinch smoked salt (optional) 1 tablespoon low - sodium tamari Freshly
ground black pepper Salt to taste