Sentences with phrase «lower water use»

When comparing CSP with storage (and lower water use) to PV with battery storage, we have a comparison that is remarkably similar to our first chart.

In my own work, I have observed urban water managers around the country experimenting with incentives to promote water - conscious landscaping alternatives, rebates for lower water use appliances, better leak detection systems, and re-use systems.

As California continues to face severe drought conditions, a new report released today by NRDC and the Pacific Institute tallies the huge potential to lower water use in virtually

The study specifically confirms elevated carbon gain (that'd be wood for a tree) in drought conditions and lower water use.

Where Quay Valley stands out is its plan to be solar - powered with extremely low water use.

Violet loves washing toys (trains, baby dolls, small plastic toys) and it's a nice low water use activity.

Environmentally sensitive: - Solar panels on roof reduce carbon - based electrical usage - Low water use flush toilets throughout all units - Extensive recycling (cardboard, paper, glass, plastic, aluminum, metal) at the north side of the building

WaterSense low water use toilets... Update — Sealing ducts — no duct tape!

Not exact matches

People are, therefore, theoretically not only more careful with what they use, but they are also happy to substitute lower - cost technology when it helps save water.

The necklace uses low power wireless technology that requires no battery and is durable and water proof.

I can lower the stand - up desk and use it normally, and my water bottle is always within arm's reach.

Oil companies operating in Mexico's deep waters must use national suppliers for 8 percent of the projects by 2025, the government said on Tuesday, a relatively low rate meant to Continue Reading

Water Power Group is a community - based developer of small hydro power projects in Ontario that use low - impact, fish - friendly turbines.

The beverage's production process uses Sunny Crunch's special water filtration process and a blend of medium roast Arabica beans from Central and South America to produce a low - acid cold brew coffee with 183 milligrams per serving of caffeine, delivering a strong and tasty jolt of natural energy.

They also require significantly lower use of water and pesticides in production.

Add canned tomatoes and honey if using and bring to the boil then lower heat and simmer, partly covered, for about 15 - 20 minutes, until sauce is thickened and all water has evaporated.

With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand.

It's low - calorie and high protein, and you can rehydrate it by adding water to use it as a spread or a dip, or bake, cook, throw it into smoothies, etc..!

You should be able to melt the chocolate at a low temperature if you use a double boiler (use a glass bowl over a pot of steaming water).

I made a few alterations to the recipe when I served it — used 4 cups of low sodium organic vegetable broth instead of water, and used most of a seedless cucumber in place of the avocado.

There are a few things that could cause the caramel to be too runny: — adding water to the sugar for the caramelisation part (in this recipe, you melt and caramelise the sugar with no water added; if you do add water, it might end up runnier), — not «caramelising» the sugar enough (but that changes the consistency by only a few percent), — not cooking the butter and caramelised sugar mixture long enough (it really needs to be a few minutes), — not using double cream but whipping cream or something with a lower fat content, — not allowing the caramel to set in the fridge for a few hours (the caramel should set into a sticky layer that should be able to be cut and isn't runny).

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

Heat 5 TBS broth or water in a covered stainless steel skillet on medium heat if using a medium size burners or on low if using a large size burner.

So, look for a low - acid decaf bean, use alkaline water, cold brew it, and I think your adrenals would be okay with it in modertion.

Not only does Ripple milk boast lower sugar content than most other milk, it uses 25 times less water than milk to produce and has half the carbon footprint.

Similar to making the Tomato Base, spray the bottom of a saucepan with 5 sprays of low fat cooking spray, add the onion and soften it, stirring often, using boiled water from a kettle if the onions begin to stick, then once soft add the butter beans and the vegetable stock.

Bring water to boil, then reduce heat to the lowest simmer, cover and cook for 15 minutes if using white rice (or 40 minutes if using brown rice).

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chUsing a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chusing / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

You can also put it in the slow cooker at this point if you are making ahead of time - use 1/2 -2 / 3 cup water and cook on low up to 6 hours.

What's in it: 2 Tablespoons olive oil 5 cloves of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1 cup) 2 large carrots, finely chopped (about 1 cup) 1 stalk of celery, finely chopped (about 1/2 cup) 1 red bell pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme and half dried oregano, but use any that you like, fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and Pepper to taste

4 - 5 orange bell peppers 1 cup dry quinoa + 2 cups water 1 15oz can unsweetened corn kernels 1 15oz can low sodium black beans 1 4oz can diced green chiles 1/2 cup diced tomatoes 1/2 yellow onion 1/2 cup shredded pepper jack cheese 1 Tbsp Southwest / Fajita seasoning (I used Mccormick Salt - Free Southwest)

If you are sautéing, however, I have found that you need less coconut oil than you may initially think (due to low water content), so use it very sparingly.

Since the soy sauce lends so much to the flavor, I wouldn't cut it too much — but you certainly could use low sodium tamari or soy sauce — orrrrr, it may change the flavor a bit, but maybe water down 1/3 to 1/2 of the amount of soysauce with some concentrated unsalted veggie broth.

4 cups Great Northern Beans (or another white bean like navy beans) * MUST be dried beans 2 cups onion, chopped 4 slices bacon, chopped (omit bacon to make vegetarian) 1/4 cup lower sugar ketchup 1/3 cup molasses (I used blackstrap molasses) 12 packets Krisda stevia 1 tsp pepper 1 Tbsp Worchestershire 2 tsp dry mustard (could sub for yellow mustard or brown mustard) 6 cups water

The low use of pesticides and fertilizers, clean soil and pure water combine to produce high quality crop yields.

I used two cups of water and two chicken bouillon cubes instead of the broth, and threw it all in the crock pot on low for almost four hours.

I cook my millet in a crockpot (as described in this post) for 6 to 7 hours on low using 3/4 cup of millet and 3 cups (scant) of water.

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)

warm water (in humidity use less water) Beat all ingredients until icing forms peaks at low speed.

Water also plays an important role in preparing the fruit for packaging, and Auvil Fruit Co. uses a unique system that creates water with high and low pH leWater also plays an important role in preparing the fruit for packaging, and Auvil Fruit Co. uses a unique system that creates water with high and low pH lewater with high and low pH levels.

My favorite way to make shredded chicken: Throw a few chicken breasts in your crock pot with 1 1/2 cups — 2 cups chicken broth (you can use water if you don't have chicken broth on hand) and cook on low heat for 5 - 6 hours or until chicken falls apart.

1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4 cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1 cup low - sodium black beans, drained and pureed 1/4 cup chopped parsley 1/3 cup almonds, toasted and chopped 1/3 cup sunflower seed, toasted 1 1/2 cups soft bread crumbs (we used 3 slices sprouted wheat bread) 1 cup oat flour 1 Tablespoon low - sodium soy sauce 1 cup finely grated carrot if frying: flour for dredging olive oil or canola oil for frying

Consultation on the 2017 — 18 plan has occurred with South Australian Department of Environment, Water and Natural Resources (including the South Australian Murray - Darling Basin Natural Resource Management Board), New South Wales Office of Environment and Heritage, Victorian Environmental Water Holder, Victorian Catchment Management Authorities, New South Wales Department of Primary Industries - Fisheries, Water New South Wales, the Murray — Darling Basin Authority, the Murray - Darling Wetlands Working Group, Nature Foundation South Australia, Ngarrindjeri Regional Authority, Renmark Irrigation Trust, scientists engaged in monitoring the outcomes of Commonwealth environmental water use, the Murray - Lower Darling Environmental Water Advisory Group and various community groups and individWater and Natural Resources (including the South Australian Murray - Darling Basin Natural Resource Management Board), New South Wales Office of Environment and Heritage, Victorian Environmental Water Holder, Victorian Catchment Management Authorities, New South Wales Department of Primary Industries - Fisheries, Water New South Wales, the Murray — Darling Basin Authority, the Murray - Darling Wetlands Working Group, Nature Foundation South Australia, Ngarrindjeri Regional Authority, Renmark Irrigation Trust, scientists engaged in monitoring the outcomes of Commonwealth environmental water use, the Murray - Lower Darling Environmental Water Advisory Group and various community groups and individWater Holder, Victorian Catchment Management Authorities, New South Wales Department of Primary Industries - Fisheries, Water New South Wales, the Murray — Darling Basin Authority, the Murray - Darling Wetlands Working Group, Nature Foundation South Australia, Ngarrindjeri Regional Authority, Renmark Irrigation Trust, scientists engaged in monitoring the outcomes of Commonwealth environmental water use, the Murray - Lower Darling Environmental Water Advisory Group and various community groups and individWater New South Wales, the Murray — Darling Basin Authority, the Murray - Darling Wetlands Working Group, Nature Foundation South Australia, Ngarrindjeri Regional Authority, Renmark Irrigation Trust, scientists engaged in monitoring the outcomes of Commonwealth environmental water use, the Murray - Lower Darling Environmental Water Advisory Group and various community groups and individwater use, the Murray - Lower Darling Environmental Water Advisory Group and various community groups and individWater Advisory Group and various community groups and individuals.

Low - Sugar Gluten - Free Vegan Strawberry Streusel Bars Crust 1 1/2 C almond meal 1/2 C flax meal 1/4 tsp salt 2 T coconut oil, melted 1 T vanilla 1 T water Filling 1 C fruit preserves (strawberry, raspberry, apricot, etc. — I like to use preserves that are sweetened only with fruit juice) Crumb Topping 1/4 C almond meal 2 T flax meal 2 T coconut oil, melted 2 T brown sugar 1/2 tsp salt 1/2 C dried coconut, unsweetened 1 C chopped walnuts Preheat oven to 350 °F.

Directions: Use a broad bottomed pan for faster cooking / Dissolve the salt in the water / Add cornmeal gradually, whisking or stirring vigorously as you do so / On medium heat, stir more or less continuously until liquid comes to a simmer and begins to thicken / Turn heat to low and, using a large spoon, continue to cook and give a thorough stir every minute or so / Polenta will continue to thicken and eventually begin to stick to itself, rather than to the pot / 15 — 25 minutes for cooking depending on size of pot and type of cornmeal.

Chocolate, pistachio and orange - blossom truffles slightly changed from Australian Gourmet Traveller 300g dark chocolate (58 % cocoa solids), coarsely chopped — I used 70 % 200 ml heavy cream 1 tablespoon orange - blossom water *, or to taste 1/2 cup (70g) pistachio kernels, lightly toasted and coarsely chopped 1/2 cup (45g) Dutch - process cocoa powder, sifted Combine chocolate and cream in a medium saucepan, stir over low heat until melted and smooth (4 - 5 minutes), stir through orange - blossom water and 50g pistachios.

can diced or crushed tomatoes 1/2 cup low - sodium chicken or beef broth (I was out and used water with an additional 1/4 tsp.

Cooking oil 1 tsp freshly grated ginger 1 tsp turmeric powder 500 ml low - sodium chicken broth 135 ml light coconut milk (I used this brand) 1 tsp tamarind puree (I used this brand) 1 tsp sambal oelek + extra for topping (see below) Fish sauce to taste Brown sugar to taste Boiling water 100g rice stick noodles (vermicelli) 100g mung bean sprouts + extra for garnish 1/2 cup shredded roast chicken

Indeed, Fibregum ™ is an easy - to - use ingredient (soluble in water, no adding color / odor / flavor, low viscosity and hygroscopicity, stability to heat treatment and acidity).

Using low fat yoghurt with mixed berries provides both mouth - watering flavour and beneficial nutrients!