However, sometimes the battery indicator on my iPhone 6 would tell me the earbuds were close to dying when, in reality, they had much
more juice left in them.
The question now is whether there is
any more juice left in the rally.
Not exact matches
Yes, but what is
more clear is that the risk of finding out how much
more juice is
left in the current rally... isn't worth it.
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
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
Distrribute the salad between taco shells, top with abocado slices, sprinkle with
more lime
juice, cilantro
leaves and your favorite hot sauce.
They're much
more filling than
juicing so
leave you feeling bursting with goodness and energy.
My only recommendation would be to
juice the mint
leaves at the same time as the cucumber, apples or pears as that way you'll get
more mint
juice.
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)
Also, I usually toss celery
leaves, or throw them into a vegetable
juice but no
more!
piece of galangal, cut into thin slices (about 1/4 inch) * 4 kaffir lime
leaves, torn ** 1 stem lemongrass, sliced lengthwise and cut into 3 - 4 pieces 1 or
more chili peppers (of your choice, although bird's eye is most commonly used), seeded and sliced 2 tablespoons fish sauce (or to taste) 2 - 3 tablespoons lime
juice (or to taste) 5 medium button mushrooms, sliced (straw mushrooms are
more authentic, but definitely not essential) 1 chicken breast (approx.
You want the tomatoes to be shriveled and dry, but with a little
juice left inside — this could take
more or less time depending on the size of your tomatoes.
For the avocado pesto: 1 ripe avocado
Juice from 1 - 2 lemons 2 small or 1 large garlic clove 1 cup packed basil
leaves 1 jalapeno, seeded (optional) 2 tablespoons olive oil 1/4 cup water (
more as needed to thin sauce) Salt and pepper to taste
1 clove garlic 1/2 packed cup fresh italian flat
leaf parsley 1/4 packed cup fresh mint
leaves 1/2 teaspoon lemon
juice 1/8 teaspoon salt, plus
more to taste 2 teaspoons nutritional yeast pinch pepper 1/4 cup + 2 tablespoons extra virgin olive oil 1/4 cup salted pistachio nutmeats
The lemon
juice almost cooks the
leaves and brings a brighter green out and makes any salad
more colorful and crisp.
Leave out anything you don't like (other than lime
juice), add
more of what you love, and adjust to suit your palate.
A side like Hungarian Red Potatoes becomes a complete one - pan meal, a saucy and savory Hungarian Red Potato Goulash, when combined with deliciously caramelized onions sauteed with a touch of freshly cracked black pepper, and succulently rich smoked sausage that's been seared in the pan
leaving behind all of its best
juices to infuse what is yet to come; it becomes a meal that comforts from within and envelopes completely just like a favorite blanky from childhood, and nothing sounds
more soothing to me than that as these fall evenings become cold, crisp and clear.
Lastly, add in the lemon
juice and spinach and cook for 1 minute
more or until the spinach
leaves are lightly wilted.
salt, plus
more, to taste
Juice from 1 fresh lime Toppings: Cilantro
leaves, chopped peanuts, pomegranate seeds
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.
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic,
left whole - olive oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper,
more or less depending on how spicy you want it - 2 cups of cooked quinoa - 1 cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream -
juice of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup of yellow mustard - 1/4 cup of grainy dijon mustard - 2 tablespoons of honey - 1 tablespoon of apple cider vinegar - salt to taste
Perhaps
more soothing is a cure for ophthalmia in the West Indies:
juice from the
leaves is used rather than the hot pods.
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
1 package La Tortilla Factory Hand Made Style Flour Tortillas 2 tablespoons extra-virgin olive oil, plus some for brushing, divided salt and pepper to taste 1 tablespoon fresh lemon
juice, plus
more to taste 1 (15 - ounce) can white beans (such as cannellini or Great Northern), rinsed, drained and coarsely chopped 1 medium tomato, diced 1/2 medium white onion, diced 1/2 cup coarsely chopped pitted mixed olives 2 tablespoons coarsely chopped fresh flat -
leaf parsley 1 teaspoon thinly sliced lemon zest 1/8 teaspoon crushed red pepper flakes
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
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)
Stir in the bok choy, mushrooms, tomato, scallions and lime
juice, and cook, stirring often, until the bok choy
leaves are wilted and the stems are barely tender, about 5
more minutes.
The thought of surviving on
juices for the month of January
leaves me feeling... [Read
more...]
2 cups of ice 6 - 8 Basil
leaves, I used Thai Basil, you can use any basil you have on hand 2 - 4 parts of white Cuban rum,
more or less... 1 part of Grenadine a splash of Pomegranate
juice a squeeze of lime Garnish with fresh pomegranate kernels.
You could
leave out some of the dates but you might need a bit
more lemon
juice to balance it all out.
I double the lime
juice, use at least a tablespoon of sriracha, (
more to taste), whatever herbs I have on hand (any or all three are delicious), and serve it in cabbage
leaves.
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
1 large zucchini (approx. 8» x 2») 1 large summer squash (approx. 8» x 2») 5 strips bacon, cut in 1/4» pieces 1/2 cup finely chopped shallot 1 cup thinly sliced sweet red pepper 1/2 teaspoon minced fresh garlic 1/2 teaspoon kosher salt 1/4 teaspoon pepper 1/2 teaspoon fresh thyme
leaves 1/2 cup dry white wine 1 cup fresh or frozen corn, thawed 1 cup shelled fresh or frozen edamame, thawed 1/2 cup heavy cream 1 tablespoon lemon
juice, plus
more for squeezing 1⁄3 cup chopped flat
leaf parsley 2 tablespoons torn basil
leaves Lemon wedges
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
1 shallot, roughly chopped 1 garlic clove 1 cup cilantro
leaves (plus
more for garnish) 2 tablespoons olive oil 1/2 lemon,
juiced zest of 1 lemon 1/2 teaspoon salt 1/4 teaspoon cumin Dash cayenne or 1/4 teaspoon harissa 6 lamb rib chops (about 1 1/2 pound total), trimmed
I would make this again because I have an abundance of radishes, but I would
leave out the orange
juice and create a
more buttery / wine sauce for this dish.
Author Lokness Yield 2 servings Ingredients: 1/2 personal sized watermelon 9 fresh mint
leaves 3 tablespoons lime
juice (about 1 1/2 limes) 1/2 tablespoon sugar 1 1/2 — 2 ounces light rum 5 ice cubes Read
more at themissinglokness.com
«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 whole chicken — skinned and cut into 4 - 6 huge pieces or any bone - in chicken Handful of Thai basil
leaves 1 ″ galangal root 1 tsp cumin powder 1 tsp chipotle powder
Juice of 1 lime 1 Tbsp Red Boat Fish Sauce or 3 tsp of salt 1 ″ ginger knob 3 garlic cloves 3 shallots 1 cup of chopped onions... Read
more →
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
Spoon
juices over rolls, return to oven, and bake, covered, until
leaves are tender and easily cut with a knife, 55 to 65 minutes
more; serve.
2 cups roughly chopped chives 1 cup roughly chopped flat -
leaf parsley 1/2 cup extra virgin olive oil 1/4 cup sliced almonds, toasted 2 cloves garlic, peeled 1 tablespoon fresh lemon
juice 2 tablespoons nutritional yeast (optional) 1/4 teaspoon salt, or
more to taste Black pepper to taste
Raise heat slightly and cook uncovered for about 15 minutes
more, basting several times, until
juices have evaporated
leaving a spoonful or two of flavored olive oil.
Salsa Verde 3 or 4 salt - packed anchovies, rinsed well, backbone removes, and finely chopped (about 1 tablespoon) 2 tablespoons plus 1/2 teaspoon capers, rinsed and finely chopped 3 garlic cloves, peeled and finely chopped 1/2 teaspoon kosher salt, plus
more to taste 1/2 cup plus 2 tablespoons chopped fresh flat -
leaf parsley 1 tablespoon plus 1 1/2 teaspoons coarsely chopped fresh marjoram
leaves 1 tablespoon plus 1 1/2 teaspoons coarsely chopped fresh mint
leaves 1/4 cup extra virgin olive oil fresh lemon
juice, to taste
Also, if you can't find bird's eye chilis or kaffir lime
leaves (I was able to find them at my local Asian market), you can substitute jalapeños and add a little
more lime
juice.
Probiotic Mint Salad Dressing 1/2 cup packed fresh spearmint
leaves 1/2 cup freshly squeezed lemon
juice 1/4 cup brine (or
more, to taste) 4 to 5 garlic cloves, peeled 1 teaspoon whole black peppercorns (omit for AIP) 3/4 cup extra virgin olive oil
ingredients CRACKER - COATED WINGS: 2 pounds chicken wings (separated at the joint, wing tips attached) 5 cups pickle
juice (divided) 3 cups all - purpose flour 1/2 teaspoon cayenne 3 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to taste) canola oil (for frying) LEMON HONEY HERB SAUCE: 1 cup honey 1 tablespoon lemon
juice 1/4 teaspoon cayenne 2 tablespoons tarragon (
leaves only, finely chopped, plus
more to garnish) 2 tablespoons parsley (finely chopped, plus
more to garnish) Kosher salt and freshly ground black pepper (to taste)