Not exact matches
So whether you are offended by Starbucks» holiday -
cup campaign or found it to be an utter waste
of valuable real estate on your Facebook
feed, it is important for entrepreneurs to understand that this is how information and news gets proliferated these days — through tens
of millions
of people chatting about it on social media.
Without fail, I start every morning off with a
cup of «proper English tea,» even when traveling in San Francisco, and leisurely check the daily newspaper headlines on my tablet, before diving into email and catching up on the company Chatter
feed.
More than that, since Jesus Himself said that if we give a
cup of cold water to one
of the least
of these in His name, it is as if we are giving the
cup of cold water to Jesus Himself (Matt 10:42), the opportunity to
feed and clothe the poor is an opportunity to hang out with Jesus!
1
cup tapioca flour 1
cup almond flour 1/2
cup coconut flour 1 tbsp milled chia seeds 1/2 tsp Himalayan pink salt 1.5 tbsp baking powder 50g raw grass -
fed unsalted butter (coconut oil can be used but will give a different taste) 3 eggs 1 tsp bicarbonate
of soda 1 tsp apple cider vinegar (with the mother)
That's like
feeding a puppy 1/2
cup of dog food a day.
So, my next
feeding is 1/2
cup of water and 1
cup of flour.
Now the volume
of starter is where you want it, so every 12 hours pitch half the starter and
feed the remaining starter another 1/4
cup of water and 1/2
cup of flour - or about 50 grams
of each.
I went to make No - Bake Cookies this weekend for the family and refused to
feed my young kids who only get an occasional treat 2
cups worth
of sugar!!
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to
Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick
of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3
cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs
of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.
3
cups strained (or Greek - style) organic whole milk yogurt, preferably from grass -
fed cows 1/4
cup organic lime juice (about 2 limes) 1/3
cup honey or other natural sweetener (adjust as necessary — I prefer it more tart) zest
of 1 organic lime
To
feed four people, you will need four
cups of cooked white beans (cooked in bone broth or a rich vegetable broth,
of course).
I've been reading a lot about the bulletproof process lately and the numerous health benefits
of adding grass -
fed butter and coconut oil to your morning
cup of coffee.
The Well
Fed Homestead recommends making chocolate using unsweetened baking chocolate (8oz) to 2 Tbs coconut oil, 1
cup honey, some vanilla and a dash
of sea salt...
There are 814 calories in a 1/2
cup of butter — grass
fed or not.
1 tablespoon coconut oil 1 large carrot, shredded 1 shallot, mined 1 bulb
of fennel, finely chopped 1 acorn squash 4 oz grass
fed ground beef or bison 1 soy free egg or (1/4
cup applesauce for egg allergies) 2 tsp cinnamon Sea Salt and pepper
Ingredients: 2
cups whole, raw, organic milk from grass -
fed cows 1
cup organic cream, raw is best, but at least not UHT (ultra-pasteurized) 3 egg yolks from pastured chickens (I don't recommend store - bought eggs be eaten raw) 2 TBL, or to taste, real maple syrup 2 tsp pure, organic vanilla extract Pinch
of cinnamon and nutmeg OR pumpkin pie spice Dash
of unrefined sea salt
I'm sick and I was planning on a relaxed saturday and started browsing my bloglovin»
feed with a
cup of tea and found your recipe.
* 1 grass -
fed steak (I prefer rib - eye but you can use your favorite cut), about 1.5 inches thick / 1 pound * 2
cups halved «cherry» tomatoes, or chopped standard tomatoes (use heirloom tomatoes, if possible: I've been eating the ones I grow in my garden) * 2 heads California endive (red or white, or both), root ends trimmed off * 2 somewhat thin slices traditional sourdough bread or other sturdy whole - grain bread (or gluten - free bread) * Homemade ranch dressing (or the dressing
of your choice, preferably homemade)
I realize it's kind
of a pain to have
cups of starter you either need to bake with or throw away, but it's all about keeping the natural yeast in your starter well -
fed and maintaining a proper pH. If you try the sourdough recipe without
feeding a few hours ahead
of time, your starter won't be active enough to leaven your bread.Let me know how your bread turns out; I'd love to hear!
The idea behind
fed starter is that you remove a
cup of the starter,
feed the remaining portion, and then use what you need in the recipe once the remaining portion expands a bubbles up a few hours later.
mushrooms, sliced 1 apple, peeled and diced 2 - 3 teaspoons or more garlic powder (to taste) 2 - 3 teaspoons sage or more (to taste) 1 teaspoon rosemary, chopped 1 teaspoon thyme 1 teaspoon turmeric 1 teaspoon black pepper 2 teaspoons
of pink salt or more (to taste) 1/2
cup coconut oil, or organic, grass
fed butter
Just make sure that once you do use some, you
feed it again, and when you store it in the refrigerator, you take out a
cup of starter every two weeks for use and replenish the starter with more flour and water.
Ok, when it says to take 1
cup out
of refrigerated starter and use it, does that mean I just take a
cup out
of the cold starter, use that to make my bread then
feed the remaining and leave it in the fridge?
Like the sourdough biscuit and pancake recipes I have posted recently, this banana bread recipe uses a
cup of sourdough starter straight from the refrigerator so it's a perfect way to use up the sourdough discard when
feeding your starter.
She should be able to
feed it with 1
cup of water and 1/2
cup of flour, just as you would with yours, and use it from there!
Or does that mean I have to use that one
cup again for something else and
feed the starter and THEN get another
cup of starter that was just
fed 5 hours earlier??
I would say at least the equivalent
of 1 can (about 1 1/2
cups, after being drained), though if you're
feeding a larger crowd, 2 cans (3
cups) wouldn't hurt.
We've been looking for ways to use the «extra»
cup of starter, the one you're directed to discard with each
feeding; this is another good solution for you thrifty bakers who hate to throw anything away.
Now measure out 4 Tbl -LCB- or 1/4
cup -RCB-
of grass -
fed / clarified butter or extra virgin coconut oil into a microwave - safe dish.
Feed this reserved starter with 1
cup of flour and 1/2
cup water, and let it rest at room temperature for several hours, to get going, before refrigerating it.
The recipe states to remove a
cup of the starter, use in another recipe, and use the
fed starter for this bread recipe.
This recipe calls for
fed sourdough starter, which means you need to remove a
cup of starter, use it in another recipe,
feed your starter, let it sit for at least 5 hours, and then use a
cup of the
fed starter for the bread.
Add your carrots through the
Feed Tube and literally in seconds you'll have three
cups of shredded carrots.
I removed a
cup of proto - dough and
fed it a
cup each
of bread flour and water every other day.
Ingredients Extra virgin olive oil, for cooking2 red onions, roughly chopped2 teaspoons chopped lemon thyme2 teaspoons chopped rosemary4 large ripe figs, halved4 large Barossa or other corn -
fed chicken marylands (thigh and drumstick joints), thighs and drumsticks separatedSea salt1 cinnamon stick 1/2
cup (125 ml) Golden Chicken Stock (page 132
of book) 1/2
cup (125 ml) verjuice (page 141
of book) 2 tablespoons sherry vinegar (page 141
of book) Zest
of 1 lemon, removed in thin strips with a vegetable peeler, leaving the bitter pith2 tablespoons honeyChopped flat - leaf parsley (optional) Grilled Semolina (optional - page 139
of book), to serve Method.
Protein Packed Guacamole Ingredients: 5 Hass avocados, ripe 3 scoops Naked Nutrition Naked Whey grass
fed whey protein powder Juice
of 1 large lime 1 small white onion, diced fine 1 tomato, diced small 1 small jalapeno, seeded and diced small 1/2
cup cilantro, chopped Tapatio, to taste Salt, to taste Directions: -LSB-...]
2 1/2
cups ground nut flour 1/4
cup diatomaceous earth (optional) * 2 tbls cinnamon 1 tsp baking soda (might be optional) 1/4 teas salt 1
cup raisins or blueberries or whichever small pieces
of fruit desired 1/4
cup softened butter (grass
fed or pasture)(or coconut oil, yogurt, creme fraiche) 1/4 to 1/2
cup honey ** 4 eggs 1 teas vanilla extract 1 ripe banana ***
Coconut flour egg, bacon & cheese muffins Popcorn (popped in coconut oil and topped with melted butter)-- we make popcorn for the movie theater, too Coconut flour blueberry muffins Grass -
fed cheese Homemade corn tortilla chips Soaked and dried nuts Homemade sprouted flour crackers Whole, raw milk (in a sippy
cup; sometimes I even bring two)-- it's impossible to get ANY kind
of milk on most airplanes these days; many airlines only have non-dairy creamer available Scrambled eggs — I put them in a Thermos container Bananas, oranges, apples, grapes — organic if possible Homemade shortbread cookies — it's a great idea to pack a few cookies for those extra-tough times while traveling Raisins — organic if possible Grass -
fed whole milk yogurt mixed with a little fruit - sweetened jam or honey — I put it in a Thermos Homemade soaked granola -LSB-...]
Hot Cocoa Raw milk from grass -
fed cows (1
cup) Cream, grass -
fed, organic (1/2
cup) Powdered cocoa (1 TBS) Pinch
of sea salt Maple syrup, raw honey, or organic cane sugar to taste Optional: Egg yolks, raw, pastured (2)
Pour 1/4
cup (60 ml)
of ice water in a slow, steady stream, through the
feed tube until the dough starts to clump together when pinched (it should not be a solid ball
of dough).
In fact there is only half a
cup of light sour cream involved in this recipe which can
feed 4 people.
Meals: Protein Shake with organic coconut milk, fresh or frozen berries (no more than 1/2
cup per shake) and 2 scoops
of grass -
fed collagen protein or Super Digest Protein.
With the food processor running, immediately pour 1
cup of the cream through the
feed tube and process just until the ingredients are moistened.
4 vanilla beans, or 2 t vanilla extract but it will not have the same depth
of flavor 1 1/4
cup honey 1
cup water, divided 1/4 t salt 2 T plus 1 t gelatin (preferably grass -
fed beef gelatin) Chopped nuts, powdered sugar, coconut, or cocoa powder to line the parchment paper you put the marshmallows into.
Also, if I always like to have two
cups of sourdough on hand (I use it for more than just bread — also in cakes, etc), what amounts would I
feed it to keep it healthy?
Beef brisket, or stew meat, grass -
fed — or use a combination
of beef and pork butt (2 - 3 lbs)-- where to buy meat Butter, grass -
fed, organic (2 - 3 TBS)-- where to buy butter Onion, yellow or white, small (1) Garlic cloves (2) Chicken or beef stock, ideally homemade, or store - bought organic / free - range (3
cups) Sea salt (1 TBS)-- where to buy sea salt Poblano chiles, fresh, green (6)
Remove a pint
of your starter (You can start the
feeding process over at this point by adding 1
cup each
of flour and filtered water to the pint
of starter, or you can put the pint
of starter in the refrigerator until you get ready to
feed it again for further bread making).
1 tablespoon olive oil, divided 1 pound lean ground beef (90 %), preferably local and / or grass -
fed 1 medium onion, diced 2 garlic cloves, minced 1 tablespoon chili powder 1 1/2 teaspoons ancho or chipotle chili powder 1 1/2 teaspoons ground cumin pinch
of cinnamon 2 tablespoons tomato paste 1 1/2
cups chicken stock or water 1 14.5 ounce can diced tomatoes 2 cans (15 ounces each) pinto beans, drained 1/2 bunch kale, stems removed and leaves chopped salt and pepper, to taste Optional toppings: sour cream, sharp cheddar cheese, green onions, avocado, cilantro, crushed tortilla chips or cornbread
1/4
cup chopped flat leaf parsley 2 tablespoons chopped cilantro 2 tablespoons chopped fennel fronds 3 tablespoons red wine vinegar 3 teaspoons capers, rinsed and chopped 1/2 teaspoon anchovy paste 2 cloves garlic, minced Pinch
of chili flakes 1/2 teaspoon good quality sea salt, plus extra 3/4
cup extra virgin olive oil, plus 2 tablespoons 1 1/2 pounds grass -
fed beef flap meat, trimmed and cut into four portions Fresh black pepper
Stir, and
feed your start with another 1/4
cup of flour and 1/4
cup of water, and stir again.