The flood
of fresh water into the ocean also caused dramatic climate changes.
Many ice sheets had already half melted, dumping a lot
of fresh water into the ocean.
As the last major ice age began to recede around 17,000 years ago, polar ice caps in the north and south started to melt, releasing vast quantities
of fresh water into the salty oceans, altering natural currents, affecting the environment.
Peter Fournier writes that proposals to produce electricity in Norway by osmosis
of fresh water into seawater are impractical (4...
A new study shows how huge influxes
of fresh water into the North Atlantic Ocean from icebergs calving off North America during the last ice age had an unexpected effect — they increased the production of methane in the tropical wetlands.
Greenland's ice sheet melts and sends large amounts
of fresh water into the coastal waters, where it is of major importance for local production but potentially also for global ocean currents.
The flow
of fresh water into the Gulf of Mexico has keep the slick offshore, scientists believe.
They could put hardly more than a taste
of fresh water into the tide, but that might be enough to draw the fish.
Not exact matches
She has at least one gallon
of water each day and incorporates a lot
of fresh, raw foods
into her daily routine — 30 - 40 percent
of her diet to be exact.
In sum, what started last April with a call to action to join the Standing Rock Sioux Tribe to prevent a mega fossil energy project from threatening a primary source
of fresh water has grown
into a public interest campaign with powerful implications for energy development, the environment, and the rule
of law.
I recall us in our pallor at the stand - offish kibbutz on its narrow shelf
of shore past the Qumran scroll mines, how they had
fresh water hoses afloat on the surface to wash our mouths and eyes if the clear Mars - gravity
water got
into them, as we drifted high as triremes.
Fruits squeezed
into a
fresh drink or as vinegar were not forbidden unless they were made to become an intoxicating drink... Jesus turning
water into wine does not prove that it was meant to be intoxicating drink... What matters are the ways
of preparations and intentions;
Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced
into a matchstick shape two handfuls shredded Swiss chard or other greens
of choice 1/2 cup
fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified
water juice and zest
of 1 lemon 1/2 tablespoon chopped
fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds
of 1 cardamom pod 1/4 teaspoon hot pepper flakes
Conventional boiling led to a significant loss
of flavonoids (66 %) from
fresh raw broccoli, while high - pressure boiling caused considerable leaching (47 %)
of caffeoyl - quinic acid derivatives
into the cooking
water.
I've been enjoying both the Four Sigma Foods Chaga and Reishi «instant mushroom beverages», just prepared with hot
water as a tea as I find the flavour really pleasant (especially with a slice
of fresh ginger), but you can blend the powders
into smoothies and use them in baking, cooking and raw recipes.
corned beef brisket 2 12 - ounce bottles Irish lager beer 2 cups
of water 1 bay leaf 8 black peppercorns 1/3 cup chopped flat - leaf parsley 1 teaspoon Worcestershire sauce 2 teaspoons salt 1/2 teaspoon
fresh ground black pepper 2 large carrots, peeled and cut
into 1 ″ rustic chunks 1 lb.
1 1/2 cup
water 2 1/2 Tbsp sea salt 1/2 cup apple cider vinegar 1 lb turnips, spiralized or peeled and sliced
into sticks or any other way you prefer 1/2 small beet, peeled and sliced 1 bay leaf 1 garlic clove, thinly sliced a few sprigs
of fresh dill or dill flower (optional) dash
of red pepper flakes (optional)
5 cups chicken broth (or, 3 cubes
of homemade bouillon cubes + 3 - 4 cups
of water) 2 TBL olive oil 1 cup pearl barley, rinsed and drained 1 bunch kale, stems removed and leaves torn
into large pieces (about 6 cups) half a good sized butternut squash, already roasted and cubed half an onion, diced 2 cloves garlic minced grated
fresh Parmesan cheese, to top
After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C
of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half
of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared»
into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or
water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest
of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty
of liquid present / Optional: stir in 2 T
of butter / Garnish with
fresh herbs like cilantro, dill or parsley, a slice
of lemon.
3 - 4 cups
water 1/2 teaspoon minced ginger (or 1 inch cube
of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful
of other mushrooms
of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced
into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge
of lemon for garnish
Ingredients 1 small pumpkin a pinch
of whole sea salt filtered
water (to cook the pumpkin) 2 apples (I used Red Delicious), peeled and cut
into cubes or slices 4 tablespoons extra virgin olive oil, and some more to serve juice
of 3 cm
fresh ginger root a large handful
of pumpkin seeds half a -LSB-...]
1 pound
of carrots, chopped 1 pound
of sweet potatoes, peeled and chopped
into bite - sized pieces 1 cup red lentils 1 onion, chopped 2 tablespoons
fresh ginger, peeled and chopped 4 cups stock, vegetable or chicken 3 cups
water 1 teaspoon curry powder 1 teaspoon ground coriander 1 tablespoon honey cayenne pepper, to taste salt & pepper, to taste
If using powdered garlic / ginger mix, add a teaspoon
of water and mix well, if using
fresh, grind both
into a paste.
200 g black chickpeas, soaked in cold filtered
water for at least 9 hours, or overnight, then washed and drained 150 g quinoa, washed under cold running
water half a red pepper, cleaned and cut
into cubes half a yellow pepper, cleaned and cuto
into cubes 8 - 10 cherry tomatoes, cleaned and cut
into quarters 1 carrot, cleaned and cut
into cubes 2 hanfuld black pitted olives, chopped a handful
of fresh parsley, cleaned and finely chopped a handful
of fresh basil, cleaned and finely chopped extra virgin olive oil, to taste whole sea salt, just enought to taste
Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped tomatoes 1/2 can
of water 350g white fish, cut
into large chunks handful
of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.
Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons
of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place
fresh salmon in an inch or so
of seasoned, simmering
water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart
into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.
Try throwing in a large pinch
of baking soda
into the boiling
water to chemically react with the binder in the
fresh eggs.
Throw some
fresh raspberries, a couple
of tablespoons
of lemon zest, sugar, and
water into a small saucepan, and cook it just until the berries start to fall apart.
1 head
of kale, washed, dried and torn
into large pieces 1/2 cup
fresh dill 1/4 cup nutritional yeast 2 Tbsp dill pickle juice (yep) 1 cup cashews 1/2 red bell pepper 1 Tbsp Dijon mustard 1/2 cup
water Sea salt to taste Cayenne (optional)
Ingredients: 8 medium ripe tomatoes, I used a combination including San Marzanos / 2 medium red onions, chopped / At least 6 cloves
of garlic, minced / Parmigiano - reggiano cheese rinds — scrape away the waxy residue / 1 cup
fresh cranberry beans, shelled / 4 cups
water / 6 new potatoes, cut
into rounds / 2 small zucchinis, cut
into slices / 1 bunch swiss chard, stems chopped, leaves chopped / Big handful green beans, cut
into pieces / Basil leaves / Olive oil / Salt & pepper / Freshly grated parmigiano cheese / Burrata cheese (optional, but I had some on hand).
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
Pink Pickled Turnips 1 1/2 cup
water 2 1/2 tablespoons sea salt 1/2 cup apple cider vinegar 1 lb turnips — spiralized or peeled and sliced
into sticks or any other way you prefer 1/2 small beet — peeled and sliced 1 bay leaf 1 garlic clove — thinly sliced a few sprigs
of fresh dill or dill flower (optional) dash
of red pepper flakes (optional)
When the Belly - part
of the Hog is enough and turned upwards, and well fix'd to be steady upon the Grid - Iron, or Barbacue, pour
into the Belly
of the Hog, three or four Quarts
of Water, and half as much White - Wine, and as much Salt as you will, with some Sage cut small, adding the Peels
of six or eight Lemons, and an Ounce
of fresh Cloves whole.
Prawns (
fresh water shrimp) are used extensively in Asian cooking, and are dried, ground and processed
into various types
of pungent pastes.
Most mornings she digs
into a 6 - pound bag
of frozen pineapple, strawberries, peaches and mango purchased at Sam's Club, and mixes in
fresh spinach, chia seeds and a splash
of orange juice and
water.
8 honeycrisp apples, peeled, cored and cut
into chunks 1 cup apple juice or
water juice
of 1 lemon 1 2 ″ piece
fresh ginger, peeled 2 cinnamon sticks 3 - 4 tbsp honey or maple syrup
Linguine with creamy tomato, thyme, caper and bacon sauce slightly adapted from the always great Olive magazine 4 slices
of bacon, cut
into 1/2 cm pieces 2 large garlic cloves, crushed 6 sprigs
of fresh thyme 1 x 400g can
of chopped tomatoes 2 teaspoons granulated sugar salt and freshly ground black pepper 2 tablespoons capers — soak them in cold
water for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until crisp.
1 ounce dried porcini mushrooms 3 cups boiling
water 2 tablespoons extra virgin olive oil 3 medium shallots, chopped 3 cloves garlic, minced 10 ounces button or cremini mushrooms, sliced 14 ounces oyster or hen
of the woods mushrooms, trimmed and torn
into pieces 1/2 teaspoon salt 1 1/2 tablespoons all purpose flour 2/3 cup dry white wine 1 cup frozen peas (optional) 2 tablespoons chopped flat - leaf parsley 1/2 teaspoon
fresh lemon zest Freshly ground pepper 1 pound whole wheat penne rigate
Ingredients 200 g pearled or semi-pearled farro, rinsed under running
water (plus natural mineral or filtered
water, and a pinch
of whole sea salt to cook it - use 1 part farro, 2 parts
water) the juice
of 1 lemon 2 large handfuls
of fresh green beans, ends trimmed, washed and cut
into pieces (plus natural mineral or -LSB-...]
Ingredients 3 1/2 -2 lb pumpkins, peeled and cut
into 1 - inch cubes 6 leeks, white and light green parts only, halved and thinly sliced 1 stick butter 1/2 cup
of water or stock 2 1/2 lbs hot or sweet Italian sausage (I used hot turkey), removed from the casing 3 sweet onions, chopped 3 fennel bulbs, chopped 1 tbsp
fresh chopped thyme leaves 1/4 cup dry white wine 4 loaves ciabatta, cut
into 1 inch cubes 4 cloves garlic, chopped 1/2 cup sage leaves, coarsely chopped 6 eggs, lightly beaten 2 cups chicken stock 1/2 cup chopped
fresh parsley
Ingredients 250 g chickpeas, soaked for 8 - 10 hours then cooked in filtered
water with a pinch
of whole sea salt (use canned chickpeas only if you really have to) 8 - 10 cherry tomatoes (I used black cherry tomatoes), washed and cut
into wedges 4 large handfuls
of fresh parsley, rinsed, pat dried and more ore less -LSB-...]
4 ounces linguine pasta 2 boneless, skinless chicken breast halves, sliced
into thin strips 2 teaspoons Cajun seasoning 2 tablespoons butter 1 green bell pepper, chopped [I used orange bell pepper instead] 1/2 red bell pepper, chopped 4
fresh mushrooms, sliced [I omitted because I forgot to get them, oops] 1 green onion, minced 1 1/2 cups heavy cream [I used half and half] 1/4 teaspoon dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 2 tablespoons grated Parmesan cheese DIRECTIONS Bring a large pot
of lightly salted
water to a boil.
Ingredients 6 - 7 tomatoes, cleaned and seeds removed then cut
into small pieces 6 sundried tomatoes, soaked in filtered
water for about 10 minutes then rinsed, pat - dried and cut
into pieces a handful
of fresh rocket, cleaned and chopped a handful
of fresh basil, cleaned and chopped 1 garlic clove, peeled and cut
into slivers extra -LSB-...]
* 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
Add the zucchini, sweet potato, raisins, apricots, a handful
of fresh cilantro, and more
water (there should be just enough to allow all the ingredients to cook but don't go overboard or it will turn
into a stew).
1 cinnamon stick 1 whole nutmeg, halved 1 stalk lemongrass, chopped 2 cardamom pods 1 one - inch piece
of fresh ginger, peeled and chopped 2 dried chipotle chilis 1/4 cup extra-virgin olive oil 1 large leek, white and pale green parts, rinsed and finely chopped 3 pounds butternut squash, peeled and cut
into 1 - inch cubes 1 cup drained canned or jarred chestnuts, chopped 2 tablespoons chopped
fresh sage 8 cups
water
First, you'll need to whip up a
fresh rhubarb puree by stewing 12 - 13 stalks
of the reddish - green wonder (diced
into 1/2 inch cubes) in a pot over medium heat for 10 minutes along with 3/4 cup
of sugar and 1/4 cup
of water.
Topping 1 tablespoon olive oil 3 garlic cloves, finely minced One 15.5 - ounce can
of cannellini beans 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2 cup
water or vegetable stock 3 tablespoons
fresh basil, chopped 2 medium ripe Roma tomatoes, cut
into 1 / 4 - inch slices
4 - 5 handfuls
of fava beans 1 and a half handfuls
of hijiki seaweeds, soaked in filtered
water for 15 - 20 minutes, then cooked in boiling
water for another 15 minutes, drained, rinsed under cold running
water and drained again 1 cucumber, cleaned and cut
into small sticks 4 - 5 tablespoons extra virgin olive oil 2 tablespoons tamari juice
of half a lemon 1 tablespoon rice vinegar a pinch
of whole sea salt a pinch
of chili powder
fresh basil, cleaned and chopped, to taste
1 tablespoon olive oil 1 large red onion, chopped 4 cloves garlic, chopped 2 preserved lemons, rinsed in cold
water, flesh removed and skin chopped 1 ball preserved ginger, chopped 250 ml apple juice 500 ml vegetable stock — I use Marigold bouillon 1/4 teaspoon turmeric 3 — 4 fennel bulbs, each cut
into 8 wedges 1 kg unpadded weight
of fresh broad beans or 250g frozen 75g green olives, pitted 500g cod fillet, cut
into bite sized chunks — not too small or the fish will fall apart when cooking Juice
of 1/2 lemon Black pepper Fennel fronds to garnish