Models show that
leaving sea cucumbers unharvested in some underwater zones for two years at a time stabilizes the overall population and actually increases yield for fishers.
Not exact matches
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
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
5 large lettuce
leaves 4 raw beetroots 2 raw carrots 1/2
cucumber 1/2 red onion 3 avocados 5 cherry tomatoes 1 handful of cilantro (coriander) or flat -
leaf parsley 2 tbsp olive oil 2 limes, juice (start with the juice from 1 lime and adjust to your taste)
sea salt & black pepper
1 tablespoon olive oil 1/2 of a medium onion, peeled and slivered 2 large cloves garlic, sliced 2 generous cups baby carrots 3/4 pound seedless
cucumbers (3 very small
cucumbers) 1 cup cashew pieces and halves 1 - 14.5 ounce can coconut milk 1 scant tablespoon vegan fish sauce 1/4 cup very lightly packed fresh cilantro
leaves 1/4 cup very lightly packed fresh Thai basil
leaves Coarse
sea or kosher salt to taste Freshly ground black pepper to taste zest of one lime
4 sweet red bell peppers 130g mixed
leaves (red Romain lettuce, baby spinach, tat sol, mizuna, rocket / arugula / rucola) 1 large English
cucumber (sliced) 3 tbs clear honey 1 tbs balsamic vinegar 2 tbs or to taste sweet chilli sauce 3 tbs olive oil
sea salt to taste
1 medium tomato, cored and cut into quarters 1 small
cucumber, peeled and cut into large chunks Flesh from 1/2 avocado, cut into large chunks 3 large basil
leaves 1/2 jalapeño (optional) 3/4 cup lightly packed watercress or baby spinach
leaves 1 small celery stalk (optional) 1 clove garlic, crushed 1 tablespoon red wine vinegar (or more to taste) 1 tablespoon agave syrup 2 ice cubes Filtered water (optional) Kosher or
sea salt Freshly ground black pepper 1 teaspoon extra-virgin olive oil Reserve one - quarter of the tomato, two
cucumber chunks, two avocado chunks, and one basil
leaf.
1 cup fresh fava beans — shelled and peeled 1 cup fresh corn kernels 2 - 3 tablespoons chopped fresh tarragon (optional) 2 medium
cucumbers — peeled, seeded and cubed 1 cup purple cabbage — finely shredded lime 8 - 10 radishes — cubed handful cilantro
leaves 3 tablespoons chives — finely chopped 2 tablespoons sesame seeds — unhulled and optionally toasted zest of 1 orange — optional
sea salt and freshly ground black pepper
Filling (adapted from Raw Food / Real World) 1/2 cup chopped raw cashews 1 tablespoon sesame oil 1/2 teaspoon
sea salt 1/4 cup agave syrup 1/2 cup lemon juice 2 tablespoon chopped ginger 1 small chili — seeded and chopped 11/2 tablespoon nama shoyu 1 cup raw almond butter 1/2 head savoy cabbage — shredded 1 handful cilantro 1 handful basil — torn 1 handful mint
leaves 1 large carrot — cut into thin strips 1 large mango — cut into strips 1
cucumber — seeded and cut into strips
Yield: One Serving, about 1 cup 1 avocado 4 drops alcohol free stevia juice of one lime 1/2 cup
cucumber, roughly chopped 18 - 24 fresh mint
leaves 1/8 tsp lime zest teensy pinch of
sea salt 2 tbsp melted Extra Virgin coconut oil chopped pistachios, optional wee bit more lime zest
To serve, remove
cucumber spears from brine, lightly shaking off excess liquid but
leaving on any seasonings; sprinkle with za'atar and
sea salt.
1 large ripe pineapple — peeled, cored and chopped about 4 small or 1 large English
cucumbers — peeled and chopped 1 cup pineapple juice — preferably freshly made about 1/2 jalapeno — seeded and diced (see text) 1 tablespoon lime juice 1 - 2 teaspoons
sea salt — to taste 1 green onion — chopped 1 handful cilantro
leaves, plus more for garnish 3 tablespoons olive oil
1 French baguette 6.7 ounce can / jar tuna, packed in olive oil (used Bela Skip Jack tuna with piri piri) 3 to 4 hard - boiled eggs, sliced handful of black olives, sliced handful capers 1/2 large
cucumber, thinly sliced sun - dried red peppers or roasted bell peppers 1 tomato, thinly sliced 1/2 small red onion, thin sliced handful of basil
leaves 6 to 8 anchovies, rinsed, whole or chopped
sea salt and freshly ground black pepper vinaigrette (see below)
Artichokes, alfalfa sprouts, asparagus, avocado, beets, Brussels sprouts, bok - choy, broccoli, broccoli rabe, carrots, cauliflower, celery, celeriac, chard, chicory, collard greens,
cucumber, dandelion greens, eggplant, endive, escarole, fennel, garlic, ginger, grape
leaves, hearts of palm, horseradish, Jerusalem artichoke, kale, kohlrabi, leeks, lettuce, mushrooms, olives, onion, parsnips, peppers, pimento, pickles, potatoes, pumpkin, radicchio, rhubarb, rutabaga,
sea vegetables (kelp, kombu, nori, spirulina, wakame), sauerkraut, scallion, shallots, spinach, squash, sweet potato, tomato, turnips, watercress, yams, zucchini and any others found in your locale.
Cups 2 teaspoons vegetable oil 3 garlic cloves, crushed to a paste with a little
sea salt 1 (1 - inch) piece fresh ginger, peeled and finely grated, reserving any juice 1 teaspoon finely grated lemon zest (optional) 2 red chiles, seeded and finely sliced (optional) 10 ounces ground turkey or chicken (any ground meat should work actually) 1/2
cucumber, seeded and cut into 1/2 - inch dice 3/4 cup (2 ounces) snow peas, trimmed and cut into very thin strips 4 scallions, thinly sliced on the diagonal 8 basil
leaves Handful of fresh cilantro
leaves 4 crisp iceberg or Boston lettuce
leaves 1/4 cup (2 ounces) bean sprouts, soaked in ice water and drained just before use
Serum blend (* aloe vera juice, * squalane [plant sugar derived], carrageenan [chondrus crispus], non-GMO xanthan gum), * aloe vera juice, * aloe vera juice infused with herbs (* gotu kola, * life everlasting flowers, * butcher's broom, * cats claw, * chamomile flowers, * comfrey
leaves, * eyebright, * gingko
leaves, * goji berry, * green tea, * jasmine flowers, * licorice root, * milk thistle seed, * sarsaparilla root, * st. john's wort), butter blend (* coconut oil, * aloe vera oil, * avocado oil, * mango seed butter, * beeswax), * shea oil, herb infused oil (* jojoba oil, * sesame seed oil, * calendula flowers, * comfrey
leaves, * comfrey root, * echinacea purpurea, * ginko
leaves, * goji berries, * gotu kola
leaves, * hibiscus flowers, * lavender flowers, * lemon balm, * licorice root, * life everlasting flowers, * lotus stamen, * plantago
leaves, * rhodiola, * rooibos, * rose petals, * rosemary
leaves, * green tea
leaves, * shavegrass (horsetail herb), * violet
leaves, * acai fruit, * amla, * ashwagandha, * frankincense, * milk thistle seed), *
cucumber extract, non-GMO vitamin E tocopherols, CoQ10 & * squalane [plant sugar derived], 100 % non-GMO plant derived wax (no solvents, no preservatives), aspen bark extract, * rosehip seed oil, * castor seed oil, cranberry seed oil, * carrot seed oil, red raspberry seed oil, * tamanu oil, damas rose cells, larch cells, sweet iris cells, * acai oil, superoxide dismutase, CO2 extract of
sea buckthorn berry, * jasmine sambac absolute.
Sea cucumbers, which squirt when held (pictured, left); voracious sea stars, which push their stomachs out of their mouths to eat; tiny dinoflagellates that glow fluorescent when you churn the wat
Sea cucumbers, which squirt when held (pictured,
left); voracious
sea stars, which push their stomachs out of their mouths to eat; tiny dinoflagellates that glow fluorescent when you churn the wat
sea stars, which push their stomachs out of their mouths to eat; tiny dinoflagellates that glow fluorescent when you churn the water.