Sentences with phrase «more white water»

Wake up to mountain views and refresh yourself even more white water rafting on the mighty Rangitata River!

Not exact matches

Known for its long stretches of white sandy beach, Negril is one of the island's hot spots, as is the area's not - so - creatively - named Seven Mile Beach; by day, revelers sip on rum punch and frolic in the warm waters, and my night they drink more rum punch and dance to live reggae bands and steel drum performances.

For two years more he took part in the daily baths, wearing the white garment and entering the water at eleven in the morning.

1 tbsp coconut oil 2 shallots, chopped 1.5 cups chicken broth 1.5 cups beef broth 3 cups water, more if needed 2» galangal or ginger, peeled, sliced and crushed, wrapped in cheesecloth or put in a tea ball 1 lb carrots, coarsely chopped 1 lb tomatoes, coarsely chopped 1 lb spinach, washed and coarsely chopped 2 tsp fish sauce salt and white pepper to taste

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

If they start to brown more than you want before they're done, add a splash of water or white wine vinegar along the way.

Sukrin Melis dissolves more easily than regular Sukrin, and is suitable for: Cakes and desserts that are not baked (for example, cheesecake) Baked goods Cream cheese icing, buttercream Glace icing, made with water, milk, lemon juice or egg white * Iced tea and other cold drinks Smoothies Decorating and dusting Made of erythritol, which is made from glucose extracted from non-GM corn starch through a natural fermentation process.

organic brown rice spaghetti pasta Filtered water, enough to boil pasta 2 TBL organic, grassfed butter or pure coconut oil 1 pound pasture - raised, organic chicken breasts, cut into 1/2» chunks 1 large organic onion, diced 1 medium organic red bell pepper, diced 3 - 4 ribs organic celery, diced 1/2 cup mushrooms, diced 2 - 3 cloves organic garlic, minced 1 TBL arrowroot powder (or non-GMO cornstarch) 1 tsp (or more, to taste) unrefined sea salt Freshly ground black pepper, to taste 1/8 tsp ground white pepper Dash cayenne powder 1 1/2 cups organic, grassfed cream 2 cups shredded organic cheddar (or similar style) cheese 2 - 3 TBL ground raw milk parmesan (optional)

Ingredients - 1 bottle (750 ml) dry rose wine - 1/2 cup of white rum - 2 tablespoons sugar (more to taste depending on how sweet you like yours - 1 1/2 cups sliced strawberries - 1 sliced lime - 1 1/2 cups seltzer or soda water (you may not need this depending on how fizzy you like it

For white rice, which absorbs water more readily, try sautéing the grains before boiling, for about two minutes in a tablespoon of oil.

Add the water drained from the can of chickpeas into a large bowl and use an electric hand - held or stand mixer to whisk for approximately 5 minutes until it's more than doubled in size, white and foamy.

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

2 cucumbers 1 tablespoon plus 1/2 teaspoon kosher salt, divided 1/2 cup rice wine vinegar 1/3 cup water 2 scallions, bias - sliced (white and light green part only) 2 (or more) Thai chiles (or 2 teaspoons crushed red pepper flakes) 2 slices red onion, minced 1 tablespoon minced Thai basil

With the mixer on medium speed, add the egg whites, 1 to 2 tablespoons at a time, beating after each addition until incorporated before adding more — this is especially important for egg whites because a large percentage of an egg white is water.

Scoop out the seeds out with your hands, and run cold water over them, allowing the white membrane to float up — and be removed more easily.

For the Crust 2 cups plus 2 tablespoons all - purpose flour, plus more for dusting 3/4 cup confectioners (powdered) sugar 1/2 cup plus 2 tablespoons almond meal / flour (I used Red Mill) 2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon kosher salt 12 tablespoons (1 1/2 stick) cold unsalted butter, cut into 1 - inch cubes 2 tablespoons heavy whipping cream 1 tablespoon orange flower water 1 extra-large egg yolk 1 extra-large white, reserved for brushing tart later

What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade

1 cup of sunflower seeds (soaked for at least four hours in 2 cups of water, drained and rinsed) 1 cup of water Juice of 2 lemons 1/4 cup nutritional yeast 3 Tablespoons unsweetened dairy - free yogurt (optional) 3 Tablespoons unsweetened nondairy milk (more if you desire a thinner dressing) 2 Tablespoons apricot butter or fruit sweetened jam (optional) 2 Tablespoons miso (we use South River Chickpea or White Miso) 1 large clove garlic 1/2 teaspoon freshly ground pepper

* 1 cup organic quinoa * 1 1/2 cups water * 1/2 cup slivered almonds * 1 cup seedless red grapes, preferably organic, sliced in half if large * 1 avocado, diced * brie cheese, cut into chunks - to taste (I used about 1/2 cup) * 2 - 3 tablespoons diced red onion * 1 handful of fresh parsley, finely chopped * 1 teaspoon plus 2 tablespoons olive oil, plus more to taste * 1 tablespoon brown rice vinegar (or white wine vinegar or fresh lemon juice), plus more to taste

1/4 cup unflavoured whey protein 1/4 cup ground almonds (plus a bit extra, if you need to dry out the mix later) 1tbsp high protein nuts n more white chocolate peanut butter 1tbsp coconut flour 1 - 2caps valencian orange oil (mine came from Asda) 1 - 2tbsp water (add a little at a time so that the mix doesn't get too wet & sticky) 7 drops vanilla flavdrops zest of half an orange 50g white chocolate 6 flaked almonds

* 2 cups organic whole milk (I used raw milk) * 2 cups organic heavy cream (preferably raw cream) * 3/4 cup organic sugar (or try it with raw honey) * very clean petals from 4 peonies (I used white peonies); make sure they have not been sprayed with chemicals * very clean petals from 4 - 6 roses; make sure they have not been sprayed with chemicals * 2 - 4 teaspoons rose water, or less / more to taste - optional * 4 egg yolks, preferably from farm - fresh, pastured chickens

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

1 cup cooked and mashed butternut squash 3/4 cup plain, unsweetened nondairy yogurt 3/4 cup water 1/2 white onion, quartered 5 tablespoons nutritional yeast flakes 1/2 cup raw cashews 3 tablespoons tapioca flour 1/2 chipotle chile in adobo sauce, plus more if desired 1 teaspoon salt

3-1/2 cups bread flour plus more for worksurface 1 envelope dry active yeast 1-1/2 teaspoons kosher salt 1-1/2 tablespoons granulated sugar 1 large egg, lightly beaten 1-1/2 tablespoons vegetable oil plus more for greasing 1/2 cup warm water 1 egg white for glaze Poppy seeds, sesame seeds, coarse salt and dried onions for topping

Arepas: 1 Cup P.A.N Harina Blanca (Pre Cooked White Cornmeal) 1/4 tsp Salt 1 Cup Water — add more if needed for the right consistency Olive oil

Yes, brown rice is tougher than white, so it needs more water to cook it to the right level of doneness.

4 - 5 small fennel bulbs 2 tablespoons extra-virgin olive oil, plus more for drizzling 1/4 teaspoon fine grain sea salt 1 1/2 tablespoons honey Half a lemon, scrubbed and sliced or cut into wedges 1/4 cup dry white wine 2 cups cooked white beans (corona, cannellini, etc) 1/2 cup water (or reserved liquid from cooking the beans) 1/2 cup roughly chopped dill

How to cook / / simply bring quinoa and water to a boil and then cover and simmer for about 20 minutes until all water is absorbed and quinoa has a fluffy texture (white quinoa) Ratio / / 1 cup of quinoa: 2 cups of water The ratio for black and red quinoa is different than white as you may need more water.

For dark rye 2/3 cup warm water 1 teaspoon active dry yeast 1 tablespoon unsulfured molasses 1 teaspoon kosher salt 1 cup bread flour 1 cup light rye flour 2 tablespoons unsweetened cocoa powder 1 teaspoon caraway seeds plus more for topping 1 tablespoon safflower oil plus more for bowl 1 egg white

Ingredients: 3/4 cup tapioca starch / flour 1/2 cup sweet white rice flour 2/3 cup superfine brown rice flour 6 tablespoons gelatin 1 teaspoon kosher salt 1/2 cup lukewarm water (110 degrees F) 1/4 ounce (1 package) active dry yeast 2 teaspoons granulated sugar 2 large eggs plus 1 large egg white, beaten 2 tablespoons olive oil, plus more for handling dough

Anecdotally, this is how I made Squash Risotto for four: * In a large saucepan melt 2 tablespoons of butter and sauté 1/4 cup finely chopped onion, scallion or leek for a few minutes / then add 1 1/2 cups Arborio rice to the mix / continue to sauté for five minutes along with a finely chopped teaspoon of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2 cups of stock or plain water to a simmer and hold / add 1/2 cup white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2 cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding more.

Research shows that a majority of global consumers, and especially Millennials, support companies that are committed to minimizing environmental impacts and that prioritize sustainable approaches to operations.2 To share more about its water initiatives, Fetzer Vineyards developed a new page on its website containing facts about agricultural water use and details about the company's water policy support. Visit fetzer.com/water for more on Fetzer Vineyards» water initiatives, including its adoption of BioFiltro's BIDA ® treatment system and its support for water conservation research and advocacy through collaborations with groups like the Beverage Industry Environmental Roundtable (BIER) and Ceres» Connect the Drops, both of which were commended for their water policy efforts at the White House Water Summit on Building a Sustainable Water Future in the United States on March 22, water initiatives, Fetzer Vineyards developed a new page on its website containing facts about agricultural water use and details about the company's water policy support. Visit fetzer.com/water for more on Fetzer Vineyards» water initiatives, including its adoption of BioFiltro's BIDA ® treatment system and its support for water conservation research and advocacy through collaborations with groups like the Beverage Industry Environmental Roundtable (BIER) and Ceres» Connect the Drops, both of which were commended for their water policy efforts at the White House Water Summit on Building a Sustainable Water Future in the United States on March 22, water use and details about the company's water policy support. Visit fetzer.com/water for more on Fetzer Vineyards» water initiatives, including its adoption of BioFiltro's BIDA ® treatment system and its support for water conservation research and advocacy through collaborations with groups like the Beverage Industry Environmental Roundtable (BIER) and Ceres» Connect the Drops, both of which were commended for their water policy efforts at the White House Water Summit on Building a Sustainable Water Future in the United States on March 22, water policy support. Visit fetzer.com/water for more on Fetzer Vineyards» water initiatives, including its adoption of BioFiltro's BIDA ® treatment system and its support for water conservation research and advocacy through collaborations with groups like the Beverage Industry Environmental Roundtable (BIER) and Ceres» Connect the Drops, both of which were commended for their water policy efforts at the White House Water Summit on Building a Sustainable Water Future in the United States on March 22, water for more on Fetzer Vineyards» water initiatives, including its adoption of BioFiltro's BIDA ® treatment system and its support for water conservation research and advocacy through collaborations with groups like the Beverage Industry Environmental Roundtable (BIER) and Ceres» Connect the Drops, both of which were commended for their water policy efforts at the White House Water Summit on Building a Sustainable Water Future in the United States on March 22, water initiatives, including its adoption of BioFiltro's BIDA ® treatment system and its support for water conservation research and advocacy through collaborations with groups like the Beverage Industry Environmental Roundtable (BIER) and Ceres» Connect the Drops, both of which were commended for their water policy efforts at the White House Water Summit on Building a Sustainable Water Future in the United States on March 22, water conservation research and advocacy through collaborations with groups like the Beverage Industry Environmental Roundtable (BIER) and Ceres» Connect the Drops, both of which were commended for their water policy efforts at the White House Water Summit on Building a Sustainable Water Future in the United States on March 22, water policy efforts at the White House Water Summit on Building a Sustainable Water Future in the United States on March 22, Water Summit on Building a Sustainable Water Future in the United States on March 22, Water Future in the United States on March 22, 2016.

2 cups dried cranberry beans 2 tablespoons extra virgin olive oil 1 large red or yellow onion, chopped 1 cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper or Aleppo pepper flakes (use the greater amount of Aleppo) 1/2 cup dry white wine or vermouth 2 teaspoons chopped fresh oregano 1/2 teaspoon finely chopped fresh rosemary 4 cups vegetable stock (recommend Imagine No - Chicken broth here) 4 cups water 1 cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such as Bionaturae or Muir Glen) 1 teaspoon smoked paprika 1 teaspoon sweet Hungarian paprika 1/2 teaspoon salt, or more to taste 1/2 teaspoon freshly ground black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2 cups (dry) whole wheat pasta (such as ditalini or smallish shells), cooked until al dente

pinch saffron threads 1 cup freshly boiled water 4 teaspoons garlic flavored oil (I used olive oil and sauteed a smashed clove of garlic) 6 scallions (didn't have it — sprinkled about 2 teaspoons dried onion flakes and sauteed lightly w garlic) 1/2 teaspoon dried tarragon (or dill or dried basil) 1/2 cup vermouth or dry white wine 14 - ounce diced tomatoes (fire - roasted adds more depth of flavor) 1 teaspoon kosher salt or 1/2 teaspoon table salt, or to taste 1 pound frozen mixed seafood (I used 5 - 6 oz.

Here are the ingredients: DOUGH (4 PIZZAS) 600 g white bread flour 2 tablespoon fine sea salt 7 g package of dried yeast 1 tablespoon of sugar 2 1/2 cups of warm water (more or less) Tomato Sauce: 1 clove of garlic 1 bunch -LSB-...]

ingredients MUSHROOM STOCK: 1 carrot (peeled, cut into 2 - inch pieces) 1 yellow onion (peeled, quartered) 1 fresh bay leaf 2 stalks celery (cut into 2 - inch pieces) 2 pounds leftover white button mushroom stems and cremini stems 1 ounce mixed dried mushrooms 10 cups water MUSHROOM SAUCE: 4 tablespoons unsalted butter 2 cloves garlic cloves (peeled, minced) 1 tablespoon thyme leaves (roughly chopped) 1/4 cup flour 2 cups mushroom stock 1/2 tablespoon sherry vinegar 1/4 cup heavy cream 2 teaspoons freshly grated nutmeg Kosher salt and freshly ground pepper (to taste) GREEN BEAN CASSEROLE: 2 pounds green beans (ends trimmed) 1/2 cup panko bread crumbs 1/4 cup Parmigiano Reggiano (freshly grated, plus more to garnish) FRIED SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4 shallots (very thinly sliced) canola oil (for frying) Kosher salt (to taste)

1 1/4 cups wild Rice, uncooked 2 1/2 cups stock, vegetable or poultry, or water 1/2 cup dried cranberries 1/3 cup dried apricots 2 tablespoons white wine vinegar, plus more to taste 6 scallions, green and white parts, thinly sliced, about 3/4 cup loosely packed 2 large garlic cloves, slivered 2 tablespoons olive oil 1/2 cup pecans, toasted and roughly chopped Salt, to taste

3 tablespoons (30 g) white chia seeds 1/3 cup (80 ml) water, more if needed 1/2 cup (120 g) packed cooked and cooled amaranth (see headnote) 1/2 cup plus 2 tablespoons (75 g) whole wheat pastry flour, plus extra for rolling 3 tablespoons (30 g) shelled hemp seeds 3 tablespoons (23 g) golden roasted flax seeds 2 tablespoons (15 g) almond meal 1 1/2 teaspoons nutritional yeast Generous 1/2 teaspoon fine sea salt 2 tablespoons (30 ml) olive or grapeseed oil

I've read that whole - wheat flour absorbs more water than white, and this agrees with my observations.

More good news: The chile steeped in soda water and white vinegar did eventually lose all its spiciness.

1.5 tablespoons extra-virgin olive oil 2 onions, peeled and finely sliced 1/4 stalk celery, finely chopped Salt 1/4 dry white wine 1 14.5 - ounce can (4o0 grams), peeled tomatoes 1/4 teaspoon chile flakes (or more to taste) Water 4 eggs 4 slices Tuscan bread (or crusty white loaf), preferably stale

3 cloves garlic, peeled 1 pound boneless skinless chicken breast, tenders removed 1/4 cup cold water 4 tablespoons red wine vinegar, divided 2 teaspoons Italian Seasoning herb mix 1 teaspoon salt, divided 1/2 loaf hearty farm bread cut into thick slices 1/4 cup best quality extra-virgin olive oil plus more for oiling grill rack 1 teaspoon Dijon mustard 1 large slicing tomato, such as beefsteak, cut into 1 - inch chunks 1/2 small red onion, thinly sliced 4 ounces Cabot Extra Sharp Cheddar or Cabot White Oak Cheddar, cut into cubes 1/2 cup pitted calamata olives 1/2 cup chopped fresh basil

As we made our way back to the parking lot, the pup dripping with sludge water, and planned our tag - team, backyard, freezing water hose - off, I took some consolation in the fact that we had several clean dog towels, and, more importantly, dinner was already cooked and waiting for us — and it was this flavorful, nourishing, kale and white bean soup.

1 lb dried white beans pre-soaked over night, or two cans of white beans, rinsed and drained 2 tablespoons of olive oil 4 leeks, chopped 2 garlic cloves 2 teaspoons ground cumin 2 teaspoon paprika 2 bay leaves 1/2 cup whole wheat couscous 2 - 3 cups fresh spinach leaves Salt and pepper to taste 4 - 6 cups of water, depending on how thick you want the soup, if using dry beans you will need more water as dry beans will absorb the liquid

Filling: 5 tablespoons extra virgin olive oil, divided 1 cup finely diced onion 1/4 teaspoon hot red pepper flakes, or more to taste 1 red bell pepper, diced 4 cloves garlic, minced 1 cup fresh corn kernels 1 large bunch (or 2 smaller bunches) Swiss chard, stemmed and finely chopped 1/2 teaspoon fresh thyme leaves, chopped 1/4 teaspoon ground cumin 1/4 teaspoon salt 2 tablespoons dry white wine or water 1 pound firm tofu (use very high - quality tofu for this dish) 10 - 12 fresh basil leaves 1 teaspoon salt 2 tablespoons fresh lemon juice 1 tablespoon rice vinegar or cider vinegar Paprika, for dusting

Ingredients 1 tablespoon olive oil 1 medium red onion, chopped 3 cloves garlic, smashed 1 teaspoon dried rosemary 1 teaspoon dried thyme Pinch sea salt 1/4 cup tomato paste 1 cup hard cider (may substitute white wine, beer, or apple cider vinegar), divided 15 ounces cooked white beans 1 cup water, plus more, as needed Freshly ground black pepper, to taste

Black quinoa is very similar to regular (white) quinoa but it has a sweeter taste and needs a little more water when cooking.

4 onions, not peeled, cut into eighths 3 large ribs celery, cut into fourths 2 leeks, white part only 1 head garlic 4 carrots, cut into 2 - inch pieces 1 1/2 cups dry white wine 2 tablespoons high quality olive oil 3 green onions, cut into 1 - inch pieces 1/4 cup chopped New Mexican green chiles, or more to taste 1/3 cup chopped parsley, including the stems 1/4 cup fresh chopped basil or 2 tablespoons of dried basil 1 teaspoon dried marjoram 1/2 cup chopped button mushrooms 1/2 cup chopped celery leaves 1 zucchini, peeled and sliced 3 cups coarsely chopped tomatoes 3 quarts cold water 5 whole black peppercorns

Couscous Salad: 1 1/2 cups whole wheat couscous 1 1/4 cups warm water 1/4 cup fresh lemon juice 2 tablespoons olive oil 1 teaspoon ground cumin 1 teaspoon salt, or more to taste 2 scallions, green and white parts thinly sliced 1 small red bell pepper, seeded and diced, finely diced 1 small jalapeno seeded, finely diced 1/2 small red onion, finely chopped, about 1/4 cup 1 garlic clove, minced 1/2 cup mint leaves, chopped 1/4 cup cilantro leaves, chopped 1 teaspoon Tabasco, or to taste 1 teaspoon freshly ground black pepper