And yes, we've got to always be aware
of the olive skin tones!
except... PLEASE make more shades for a range
of olive skin tones!
Just use common sense his parents lived in Bethlehem they was decedents of King David a Hebrew take into the account Jesus was a carpenter and he also traveled outside a lot so he definitely wouldn't have been white looking to any of his contemporaries he was a probably more
of an olive skinned person muscular and the physical appearance of someone that was a hard worker hardly what the Vatican or Protestants have pictured him out to be which is a sickly skinny weak looking person.
Not exact matches
Also, from a historical perspective, Jesus was born in the Middle East, and with the exception
of the Europeanized Jews
of the 20th century, Jews and Arabs were
olive complexioned, with curly hair, as opposed to blond hair, fair
skinned and blue eyed.
Educated guess says that He probably wasn't fair
skinned or
olive complexioned growing up in that part
of Israel.
He lived in a part
of the world full
of olive -
skinned people.
Well if we use SCIENCE and assume Jesus was a real human being then he was a hebrew
of the time period which means he most probably had tan
olive skin, dark brown eyes, a black beard and black curly hair.
It is possible he was darker
skinned, but more likely he was the
olive or darker white tones that are common to the people
of the eastern Mediterranean region.
I am
of Middle East descent (Persian, non arab) and have
olive skin.
The
olive -
skinned people
of the Middle East are termed «white» by racial demographers, including the US census.
He's based on a fictional tale about the St Nicolas who was likely
of Greek Origin, and also
Olive skinned living in the area that is currently Turkey.
His message that
skin color is as nothing compared with content
of character was both an affirmation
of equality for blacks and an
olive branch to whites worried about the possibility
of reverse racism.
Add the garlic (with the
skin on) to a small baking dish and drizzle with 1 tablespoon
of olive oil.
Chicken drumsticks (with
skin still on, however many you want to grill)
Olive oil Seasoning rub
of your choice Cooking spray
Roasted garlic and summer herb salt blend: Harvest the last
of your summer herbs, basil, sage, thyme, whatever you have, dry until they can crumble at your finger tips Roast 3 - 4 cloves
of garlic with a drizzle
of olive oil When cool, remove from the
skin and finely chop, it will be sticky at first Mix the roasted garlic with a few teaspoons
of salt and set aside to dry Finely chop the dried herbs Mix in the chopped herbs with the garlic and salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place in a mason jar and keep close to brighten any meal all winter long
Filling: 2 red bell peppers 11 tbsp
olive oil, divided 1 small butternut squash, cut into 1» cubes Kosher salt Freshly ground pepper 1 small red -
skinned sweet potato, peeled, cut into 1/2» cubes 4 oz
of cherry tomatoes, cut in half 1 tbsp balsamic vinegar 2 small onion, thinly sliced 1 small fennel bulb, thinly sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4 cup heavy cream
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2 cups
olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the
skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green
olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest
of 1 lemon Mint leaves for garnish
To keep the
skin as clear as possible, it's essential to eat lots
of vegetables, fruit, as well as higher fibre complex carbohydrates like sweet potatoes, brown rice and quinoa, lean proteins like chicken, fish, eggs and beans, and healthy fats from things like nuts, seeds,
olive oil, avocado, and fatty fish.
Discover the secrets behind Todd Wilbur's delicious lower - fat versions
of: McDonald's Egg McMuffin,
Olive Garden Chicken Parmigiana Sandwich, T.G.I. Friday's Potato
Skins, Wendy's Classic Greek Fresh Stuffed Pita, Carl's Jr..
Drizzle with
olive oil, salt, and pepper, and rub everything into the
skin of the chicken.
Remove
skin, mash sweet potato with either butter,
olive oil, or the substitute
of your choice, along with salt and freshly ground pepper to taste.
Pull the skillet out
of the oven, turn the chicken again to
skin side up; add the garlic,
olives, pine nuts, rosemary, and white wine.
Juicy chicken thighs get a crispy
skin thanks to a drizzle
of olive oil and sprinkling
of paprika spiced salt that takes just 5 minutes to prepare.
1 cup minced parsley (1 bunch or 2 bunches if the bunches
of parsley are small) 2 large diced tomatoes (seeds and
skin are fine) 4 chopped green onions, including tops 1/4 cup fresh, chopped spearmint leaves 1/3 cup fresh squeezed, lemon juice 1/4 cup
olive oil Salt & freshly ground pepper to taste
Mix with some
olive oil and some extra salt, rub into the
skin of a whole chicken, and chill uncovered overnight.
Directions: Bring a large pot
of water to a boil / Cut a small X on the bottom
of each tomato and blanch in the boiling water for 30 seconds / Remove from pot, let cool, then peel away the
skin and chop coarsely / In a large soup pot, heat the
olive oil and add the onions and garlic.
6 cloves garlic 1 2 - inch piece
of ginger, peeled 4 black peppercorns 1 cup coconut milk 4 fresh small red chiles, such as serranos, stems removed 2 small green chiles, such as serranos, stems removed 1 tablespoon vegetable or
olive oil 1 teaspoon mustard seeds 2 tablespoons ghee 12 ripe mangos,
skin and seeds removed, chopped 4 tablespoons sugar (optional) 1 teaspoon turmeric powder Salt to taste
With healthy fats that are great for your hair,
skin, and nails, Tomato and
Olive Salad With Arugula and Carrot Turmeric Ginger Dressing makes a great dish that you can serve with any entrée
of your choice or it can be used as a bed for any protein source you prefer.
ingredients MARINATED CHICKEN: 1/2 cup
olive oil 6 chicken thighs (bone - in,
skin - on) 1 jalapeno (split lengthwise) 4 cloves garlic (peeled, smashed) 1 peel
of lemon Kosher salt and freshly ground pepper (to taste) SMOTHERED CHICKEN: 3 tablespoons unsalted butter 1 recipe marinated chicken 1 onion (peeled, thinly sliced) 2 cloves garlic (peeled, minced) 3 tablespoons all - purpose flour 1/2 cup chicken stock 1 cup whole milk 1 bunch fresh parsley (finely chopped, to garnish) Kosher salt and freshly ground pepper (to taste) RICE: 1 1/2 cups long - grain rice (rinsed) Kosher salt and freshly ground pepper (to taste)
ingredients SPICY ORANGE GLAZED CHICKEN THIGHS: 1 cup orange juice (freshly squeezed) zest
of 1 orange 2 tablespoons honey 2 teaspoons hot sauce 2 teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in,
skin - on) 1/4 cup parsley (finely chopped, to garnish) 1/2 cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD: 1 orange 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2 cup
olive oil 6 cups mixed greens 4 large carrots (peeled, shaved into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to taste)
For the beans: 1 tablespoon extra virgin
olive oil 1/3 cup thinly sliced shallots 4 cloves garlic, minced Several dashes fresh black pepper 1/2 teaspoon salt 1/2 pound
of asparagus, sliced on a bias (3/4 inch pieces or so) 1 large nectarine, chopped into 1/4 inch pieces (leave the
skin on) 1 1/2 cups great northern beans, rinsed and drained (a 16 oz can)
I will be using: Two red onions Handful
of Brussel sprouts 1 purple cauliflower 1 white cauliflower 1 romanesco 1/4 celeriac 1 delicata squash 4 cloves
of garlic,
skins on until after roasting, then remove
Olive oil Salt and pepper to taste
«I have come to enjoy salt - preserved citrus almost everywhere — in marinades, soups and salads, to flavor a pot
of beans, sautéed greens like spinach or chard, hummus, on bread with
olive oil and garlic, with roasted pepper and
olives, in couscous or rice pilaf, under the
skin of a roast chicken or in the cavity
of a fish,» he says.
I like to use
olive oil on my
skin because
of the many health benefits.
Manzana Chili Verde 1 lb baby Yukon golds, cut into 1/2 ″ pieces 2 tbsp
olive oil 1 large yellow onion, diced small 3 jalapeños, seeded and sliced thinly 2 poblano peppers, seeded and chopped into 1 ″ pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp dried oregano 1 tsp salt 1 cup dry white wine 1 lb tomatillos, papery
skin removed, washed, chopped into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith apples, cored, quartered, and sliced thinly 2 cup vegetable broth 1 cup loosely packed fresh cilantro 1/4 cup shopped scallions 1 15 - oz can small white beans, drained and rinsed Juice
of 1 lime Avocado slices for garnish
Healthy fats such as whole eggs, fatty fish like salmon and trout, grass - fed meat and poultry, extra virgin
olive oil, avocado oil, coconuts and coconut oil, dark chocolate, avocados, full fat yogurt, cheese, seeds, nuts, and nut butters are all examples
of healthy fats that keep our
skin cells healthy.
Ingredients: 3 medium potatoes cut into cubes (keep the
skin on) 1 cup green peas 2 large carrots, peeled and cut into cubes 1 cup red cabbage cut into stripes Good handful
of green beans 1 1/2 cup
of white yogurt (I used Provamel) 1 tbsp Apple cider vinegar 1 tbsp dijon mustard 1 tbsp
olive oil Salt and pepper to taste For a vegetarian option add 2 hard - boiled eggs Method: Steam or boil the potatoes, carrots, green beans and green peas until soft.
Brush the inside and outside
of the potato
skin with
olive oil and sprinkle with salt.
1 small bunch
of fresh dill ~.5 oz / 15 g 9 tablespoons extra virgin
olive oil 3.5 pounds / 56 oz / 1.5 kg leeks 6 tablespoons unsalted butter fine grain sea salt 2 large, thin -
skinned potatoes, thinly sliced 3 medium garlic cloves, thinly sliced
Roast Mushroom & Baby Bean Salad ---------------------- 1 1/4 lb mushrooms (I used a mix
of white and cremini) 2 tbsp
olive oil 3 cloves garlic, crushed 2 tbsp lemon juice 6 shallots, root ends trimmed,
skin on 1 1/2 tbsp champagne vinegar 2 tsp finely chopped tarragon 1 tbsp finely chopped parsley 7 oz baby green beans, trimmed 2 handfuls arugula
1 teaspoon
olive oil 2 large onions, chopped 3 cloves garlic, peeled and sliced thinly 3 sweet potatoes, peeled and chopped into bite sized chunks 1 butternut, peeled, seeded and chopped into bite sized chunks 3 large carrots, peeled and chopped into bite sized chunks Thumb size piece
of fresh ginger, peeled and sliced into matchsticks 2 tablespoons ras - el - hanout Vegetable stock — I use Marigold bouillon 2 -3 preserved lemons, washed, pulp removed and
skin thinly sliced 1/2 cup pitted green
olives 2 handfuls fresh coriander, roughly chopped A cupful
of roasted almonds, roughly chopped
Monday 12/2/13: Simple Grilled Citrus Chicken (place boneless chicken w /
skin in a large bowl with 3 tablespoons
olive oil, equal parts (1
of each citrus) fresh squeezed lemon juice, lime juice, + grapefruit juice.
In a mixing bowl, add the chicken, white wine vinegar, lime juice, 1/2 teaspoon rosemary (or 1 sprig
of rosemary leaves), 2 pinches dried thyme, 2 pinches dried sage, 4 - 5 cloves
of garlic (place the garlic pod on a clean surface, place the blade
of a knife over it and hit the blade with the heel
of your palm, crushing it lightly) with the
skin on — it roasts ever so beautifully this way, 1/2 teaspoon sea salt, 1 tablespoon
olive oil, and 1/2 teaspoon pepper powder, and mix them all up.
Roast three
olive oiled red peppers in a 450º oven for about 20 minutes / Remove from the oven when
skins are becoming charred / Cover immediately with a piece
of foil and let sit for 20 minutes longer / Remove charred
skins from peppers along with seeds and place in a blender or food processor / Add a couple
of tablespoons
of olive oil, 1/4 teaspoon red pepper flakes, 1/2 teaspoon or so
of cumin and turmeric, salt & pepper to taste / Process and adjust flavorings to suit yourself.
Rub the cut sides
of the squash pieces with the
olive oil and then place
skin side - down on a rimmed baking sheet.
Dry - curing is often used for
olives that will be stored for longer periods
of time, and Kalamata
olives that have been dry - cured can often be identified by their wrinkly
skin.
2 medium - large white, baking or Yukon gold potatoes, peeled (reserve
skin) and cubed to make 3 cups 1 tablespoon
olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch
of salt 1/2 teaspoon
of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons
olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place
of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon
of fresh minced parsley and a tiny pinch
of Old Bay seasoning per bowl
We loved the
skin grilled filet
of John Dory,
olive oil grilled and marinated vegetables, but for us, it was the always the «Six Little Sins» that won the day.
Olive oil One large onion, diced 4 carrots, diced 3 celery, diced 8 ounces
of black lentils 1 package
of vegan chorizo (from Trader Joe's)--
skin removed and crumbled 28 ounce can
of crushed tomatoes (I used organic, fire roasted) 6 cups
of low sodium vegetable broth Salt and pepper
12 ounces fresh salmon fillets (4 ounce fillets),
skin on 2 yukon gold potatoes, boiled and cooled 2 hardboiled eggs 1 pound fresh green beans (I used a mix
of yellow wax beans and green beans) 12 kalamata
olives 2 tomatoes, diced 8 cups arugula or your favorite leafy green juice
of 1/2 lemon 1 tablespoon fresh dill 1 clove garlic