The large vinyl panels are arranged in diamond formations of layered and fragmented photographs daubed with spray paint and
melted black oil stick.
Not exact matches
1/4 cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can
black beans, about 1 3/4 cups — rinsed and drained well, or the same amount of cooked
black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut
oil —
melted 1 tablespoon chia seeds 1 teaspoon vanilla extract pinch of salt 1.
2 poussins (baby chickens) or Cornish hens, about 1 1/2 pounds each 1 fresh
black truffle, about 1 ounce, or 1 ounce grated truffle in olive
oil [see Chef's Note] 2 tablespoons unsalted butter, room temperature 1 tablespoon unsalted butter,
melted Gray salt and freshly ground
black pepper, to taste
My near
black bananas were extra large and soft so the mashing was easy, but I managed to explode most of the butter into the microwave while
melting it (oops, won't try that technique again), so I added a bit of
oil to make up for the lost butter, and I used a bit of pumpkin pie spice and a tablespoon of Amaretto instead of the recipe spices and bourbon.
Melt the coconut
oil in a large pot and add the mustard seeds, turmeric,
black pepper and cumin.
To make the
black layers,
melt the 4 tablespoons of coconut
oil and the 4 oz dark chocolate and combine together well.
1 1/2 pounds ground pork 1/4 cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon ground sage 2 teaspoons coarsely ground
black pepper 1 1/2 teaspoons kosher salt 2 tablespoons extra-virgin olive
oil (EVOO) 2 cups whole almonds 4 large free - range organic eggs 1 1/2 cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons butter,
melted Warm honey, for drizzling Fresh berries of any type, for garnish A splash of Amaretto
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can
black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam,
melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive
oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
Stuffing: 1/2 cup chopped dried figs 1/2 cup chopped canned artichoke hearts, excess moisture squeezed out 1/2 cup panko (Japanese) breadcrumbs 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup) 1 tablespoon chopped fresh fennel fronds 1 teaspoon minced red onion 1 teaspoon minced garlic 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme leaves 1/2 teaspoon red pepper flakes 1 teaspoon chopped fresh parsley, divided 1 teaspoon chopped fresh tarragon, divided 4 tablespoons Cabot Salted Butter,
melted Salt and ground
black pepper to taste Chicken: 2 tablespoons canola
oil 4 large (12 - ounce) skin - on boneless chicken breasts, preferably Statler - cut * 1 cup rich chicken stock 2 tablespoons Cabot Salted Butter
1 cup mung beans — soaked overnight 1/2 cup pumpkin seeds juice of 1 lemon 2 tablespoons sesame tahini 2 tablespoons
melted neutral coconut
oil or olive
oil 1/2 tablespoon cumin seeds — freshly ground 1/4 teaspoon red pepper flakes sea salt — to taste freshly ground
black pepper — to taste
2 garlic cloves 1 tablespoon kosher salt 1 tablespoon fresh or 1 tsp dried thyme leaves 1/4 cup Dijon mustard 1 3 - pound boneless pork loin, trimmed and tied if you want (I had a bone in roast in my freezer and it worked fine) 3 small fennel bulbs, tops removed 10 carrots, peeled and thickly sliced diagonally 10 small new potatoes, quartered 2 onions, thickly sliced 4 tablespoons good olive
oil 4 tablespoons unsalted butter (1/2 stick),
melted Salt and freshly ground
black pepper
4 large boneless skinless chicken breasts, cut in half crosswise 1 cup mayonnaise 1/4 cup finely chopped sun - dried tomatoes packed in
oil (pat dry with paper towels) 1/2 cup finely chopped fresh basil 5 slices prosciutto, thinly sliced, finely chopped 1/2 cup chopped artichoke hearts (packed in water) 1 tablespoon finely minced garlic 3/4 cup freshly grated Parmesan cheese 12 sheets Filo dough, defrosted 8 tablespoons unsalted butter,
melted Coarsely ground
black pepper Maldon Sea Salt, coarse sea salt or Kosher salt
1 Tbsp coconut butter (
oil),
melted 1/2 cup shaved cacao butter 1/4 cup shaved cacao paste 1/4 to 1/2 cup cacao powder (more powder used, the darker the chocolate) 2 Tbsp maple syrup 3 Tbsp Rapidura (I used Succanat and it was too grainy even with grinding it) 2 drops Medicine Flower
Black Cherry extract 1/2 tsp vanilla extract (or 2 drops Medicine Flower Vanilla extract) 1/2 tsp sunflower lecithin 2 Tbsp sunflower seeds (soaked 2 hours and dehydrated) 1 Tbsp hemp seeds 1/8 cup raisins 1/4 cup dried cherries (optional) 2 Tbsp coconut, shredded (optional) 1/4 cup combined almonds and walnuts, smashed (soaked overnight and dehydrated first) 1/8 tsp sea salt
100g almonds whole 100g ground almonds (store bought) 100g coconut sugar 1 1/2 tsp ground cardamon 1 tsp baking powder 1/4 tsp himalayan pink salt 1/4 tsp ground
black pepper 80g coconut
oil,
melted 1 egg
Roasted Parsnips and Carrots with Hazelnuts 1 pound parsnips 1 pound carrots 2 tablespoons virgin unrefined coconut
oil,
melted (liquid) or olive
oil 1 teaspoon garam masala 1/2 teaspoon fine sea salt Freshly ground
black pepper 1/4 cup chopped toasted hazelnuts Meyer lemon or orange wedges
Add the eggs, well drained
black beans,
melted chocolate, honey, coconut
oil, cocoa and coffee and pulse until smooth and creamy.
ingredients BISCUITS: 2 and 1/2 cups self - rising flour 1/2 teaspoon Kosher salt 1/2 teaspoon baking soda 6 tablespoons unsalted butter (chilled) 1 and 1/4 cups buttermilk SAUSAGE GRAVY: 1 tablespoon olive
oil 1 pound sage breakfast sausage (casing removed) 1 small onion (peeled and small diced) 2 and 1/2 tablespoons all purpose flour 2 cups chicken stock 3/4 cup heavy cream 1/4 teaspoon chili flakes (plus more to taste) 3 scallions (root ends removed, thinly sliced) 1/3 cup parsley (finely chopped) Kosher salt and freshly ground
black pepper (to taste) TO ASSEMBLE: 2 tablespoons unsalted butter (
melted)
ingredients MEXICAN LENTIL SOUP: 1 tablespoon olive
oil 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 1 red bell pepper (seeded, small dice) 2 teaspoons chili powder 1 teaspoon cumin 1 (15 - ounce) can mild salsa 1 and 1/2 cups dried green lentils (picked over, rinsed, drained) 1 (15 - ounce) can fire - roasted tomatoes (diced) 6 cups organic chicken stock 1/4 cup cilantro (roughly chopped, to garnish)(optional) 1/4 cup sour cream (optional) Kosher salt and freshly ground
black pepper (to taste) SKILLET CORNBREAD: 1 1/4 cup coarse ground cornmeal 3/4 cup all - purpose flour 1 tablespoon granulated sugar 1 teaspoon Kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 cups buttermilk 2 eggs (lightly beaten) 8 tablespoons unsalted butter (
melted, divided) 1 cup frozen kernels (thawed)
CORNBREAD STUFFING WITH CHORIZO AND DRIED MANGO 1/2 cup butter (
melted, plus extra for greasing) 8 cups cornbread (cut 1 1/2 - inch cubes, toasted)(http://abc.go.com/shows/the-chew/recipes/southern-cornbread-with-honey-butter-and-pickled-jalapeno-relish-mario-batali) 2 tablespoons extra-virgin olive
oil 1 1/2 pounds fresh chorizo (casings removed) 1 yellow onion (peeled, 1 / 2 - inch dice) 3 stalks celery (1 / 2 - inch dice) 1 red bell pepper (top removed, seeded, 1 / 2 - inch dice) 1 - 2 jalapenos (tops removed, thinly sliced, optional) 1 tablespoon dried Mexican oregano 1/2 cup dried mango (chopped) 2 1/2 cups chicken stock (warmed) Kosher salt and freshly ground
black pepper (to taste)
olive
oil (or
melted coconut
oil) per sweet potato kosher salt and freshly ground
black pepper
Black raspberry swirl frosting 3/4 cup (150g) refined coconut oil, melted (but not hot) 3 cups (342g) powdered can sugar 1/2 cup (160g) black raspberry preserves, room temper
Black raspberry swirl frosting 3/4 cup (150g) refined coconut
oil,
melted (but not hot) 3 cups (342g) powdered can sugar 1/2 cup (160g)
black raspberry preserves, room temper
black raspberry preserves, room temperature
1/4 cup coconut
oil,
melted (I used Nutiva) 1/4 cup coconut sugar 3 tbl
black strap molasses 1 flax / chia egg or flax egg 1.5 cups of almond meal 1/3 cup coconut flour 1 tsp baking soda 1/2 tsp ground cinnamon 2 inch nub of fresh ginger, peeled and roughly chopped 1/8 tsp salt
Ingredients: 1 bunch asparagus 1 tablespoon
melted coconut
oil 1 clove garlic, finely minced 1/4 teaspoon fine sea salt 1/4 teaspoon
black pepper
ingredients CANDIED SPICES: 2 tablespoons
black peppercorns (cracked) 2 tablespoons pink peppercorns (cracked) 2 tablespoons fennel seeds 1/4 cup granulated sugar 1/4 cup water CHOCOLATES: 2 and 1/2 cups bittersweet chocolate (roughly chopped) 1/4 cup coconut
oil (plus 1 tablespoon,
melted) flaky sea salt
Mix 2 Tbsp
melted ghee /
oil with the garlic salt, onion powder, dry Italian seasoning and
black pepper.
Ingredients All purpose flour (Maida) 2.5 cups Active dry Yeast 1.5 tsp Salt 1/2 tsp
Oil 2 tbsp Sugar / honey 1 tbsp
Black pepper 1/4 tsp (crushed) Butter 2 tbsp
melted...
Take 4 8 ounces tempeh 2 tablespoons coconut
oil,
melted 1/2 cup Califia Farms unsweetened almondmilk 2 - 3 garlic cloves, minced 1 teaspoon smoked paprika 1/2 teaspoon dried sage 2 teaspoons red pepper flakes 1/2 teaspoon fine sea salt 1 1/2 teaspoons
black pepper 1 - 2 tablespoons brown rice flour
Take 2 8 ounces tempeh 2 tablespoons coconut
oil,
melted 6 tablespoons Califia Farms unsweetened almondmilk 2 - 3 garlic cloves, minced 1 teaspoon smoked paprika 1/2 teaspoon dried sage 2 teaspoons red pepper flakes 1/2 teaspoon fine sea salt 1 teaspoon
black pepper
1 cup oats 3/4 cup almond flour 1/4 cup chickpea flour 2/3 cup brown rice flour 2 tablespoons arrowroot starch (cornstarch gets the job done too) 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon allspice 1/2
black pepper 1/2 teaspoon sea salt 6 dried prunes 1 large carrot 1/2 green apple 2 very ripe bananas 2/3 cup buttermilk or plain yogurt zest of 1 orange 1/3 cup olive or
melted coconut
oil 3 eggs
Take 3 8 ounces tempeh 2 tablespoons coconut
oil,
melted 6 tablespoons Califia Farms unsweetened almondmilk 2 - 3 garlic cloves, minced 1 teaspoon smoked paprika 1/2 teaspoon dried sage 2 teaspoons red pepper flakes 1/2 teaspoon fine sea salt 1 1/2 teaspoons
black pepper 2 tablespoons brown rice flour
Gather: 1 cup sunflower seeds ground to a meal 1 1.2 cups oats ground to a meal 2 tsp baking powder 1/2 cup shredded coconut pinch sea salt ground
black pepper 2 tsp poppy seeds 1 tsp dried herbs such as parsley or thyme 1 small sweet potato, grated 1 beetroot, grated 2 tbsp chia seeds 1 cup milk 1/2 cup coconut
oil or grassfed butter,
melted 50 — 70g feta
1 lb / 2 cups (about 2 medium) sweet potatoes, baked, skin removed 3/4 cup coconut milk (canned) 6 T maple syrup 5 T coconut sugar 1/4 cup bourbon (omit if desired) 3 eggs 2 T coconut
oil,
melted 1 tsp vanilla 1/4 tsp cinnamon 1/4 tsp ginger 1/8 tsp cardamom 1/4 tsp sea salt 4 - 5 grinds fresh
black pepper
can (~ 1 3/4 cups) unsalted
black beans, thoroughly rinsed and drained 2 flax eggs 3 Tbsp coconut
oil,
melted 3/4 cup cocoa powder 1.5 tsp baking powder 1/2 tsp salt 1 tsp pure vanilla extract heaping 1/2 cup raw sugar, finely ground in a food processor (or sub granulated) scant 1/4 tsp peppermint extract * 1/4 cup semisweet chocolate chips (non-dairy, gluten free) 2 Tbsp finely crushed candy cane
Ingredients All purpose flour (Maida) 2.5 cups Active dry Yeast 1.5 tsp Salt 1/2 tsp
Oil 2 tbsp Sugar / honey 1 tbsp
Black pepper 1/4 tsp (crushed) Butter 2 tbsp
melted...
● Chicken breasts, thighs, or drumsticks: bone - in and skin on (organic, free - range, pasture - raised) ● Sea salt ●
Black pepper ● Garlic powder ● Baby broccoli, organic ● Mushrooms, thinly sliced ● Cloves of garlic, thinly sliced ● Yellow onion, sliced ● Cherry or grape tomatoes, halved ●
Melted coconut
oil, organic
(425 g) can (~ 1 3/4 cups)
black beans, well rinsed and drained 2 large flax eggs (2 heaping Tbsp (~ 16 g) flaxseed meal + 6 Tbsp (90 ml) water) 3 Tbsp (45 g) coconut
oil,
melted (or sub other
oil of choice) 3/4 cup (72 g) cocoa powder (the higher quality the better) 1/4 tsp sea salt 1 tsp pure vanilla extract heaping 1/2 cup (105 g) organic cane sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture 1 1/2 tsp baking powder Optional toppings: crush walnuts, pecans or semisweet chocolate chips
just - boiled water 2 very ripe plantains (yellow with a lot of
black), 12 oz peeled plantains 1/3 cup coconut
oil,
melted 1/2 cup gluten free flour mix 2 Tbs.
Take 1 8 ounces tempeh 1 tablespoon white miso 2 tablespoons coconut
oil,
melted 1/4 cup Califia Farms unsweetened almondmilk 2 - 3 garlic cloves, minced 1 teaspoon smoked paprika 1/2 teaspoon dried sage 1 teaspoon red pepper flakes 3/4 teaspoon fine sea salt 1 teaspoon
black pepper
Take 4 8 ounces tempeh 2 tablespoons coconut
oil,
melted 1/2 cup Califia Farms unsweetened almondmilk 2 - 3 garlic cloves, minced 1 teaspoon smoked paprika 1/2 teaspoon dried sage 2 teaspoons red pepper flakes 1/2 teaspoon fine sea salt 1 1/2 teaspoons
black pepper 1 - 2 tablespoons brown rice flour
The poles being white reflect heat which is why its critical that we do nt
melt the poles more or have
black roads) this * is * causing more gloabal warming, white roads would be COOL literally helping to act like the poles... for those of you that understand this PLEASE help promote this idea and you can help now by coating your old tarmac drive with bonded white chippings, start a business doing it, easy cheap startup, loads of demand, you can make as much money doing this as you like, the demand is immense and will grow as the idea catches on) Going back to our
oil scenario: These pipelines carry
oil to fuel dirty inefficient engines machines that for their 15 year lifespan spew poison gases into our limited atmosphere.
Carbon soot gets blame for Arctic Ice
Melt:
Oil industry and household stoves speed Arctic thaw Gas flaring by the oil industry and smoke from residential burning contributes more black carbon pollution to Arctic than previously thought — potentially speeding the melting of Arctic sea ice and contributing to the fast rate of warming in
Oil industry and household stoves speed Arctic thaw Gas flaring by the
oil industry and smoke from residential burning contributes more black carbon pollution to Arctic than previously thought — potentially speeding the melting of Arctic sea ice and contributing to the fast rate of warming in
oil industry and smoke from residential burning contributes more
black carbon pollution to Arctic than previously thought — potentially speeding the
melting of Arctic sea ice and contributing to the fast rate of warming in...