Sentences with phrase «of pink pepper»

Scents of pink pepper, cardamom, frankincense, clove, patchouli and guaiacwood conjure up a comforting and spicy fragrance, and set a heady mood in the room where this candle is burning.

Between September and December, 20 % of the retail price of this pink pepper and rose portable fragrance will go to the Breast Cancer Research Foundation.

Food fashion aficionados were dealt a blow in the 1980's when some articles in the United States press mentioned over-consumption of this type of pink pepper could cause illness.

Not exact matches

This latest blush - colored scent from designer Tory Burch — who used her parent's love story as inspiration — is a warm floral spiked with notes of fiery pink pepper and patchouli that mingle with dewy rose and soft amber.

However, meat lovers don't despair; as there are mouth - watering options for you as well, including crispy chicken parts with sake sauce, miso pickles and Japanese pepper flake; churro lamb leg with summer squash, roasted tomato, olive, crumbs and mint; and fish in the form of pink grouper with avocado, grapefruit and carrot furikake atop brown rice.

This strawberry, peppermint, and pink pepper tart was thought for this time of year in which we can enjoy the strawberries at their best.

Pan fry the prawns in oilive oil until pink and cooked through, season with pepper and a pinch of salt 4.

strawberries with balsamic & black pepper is one of my favorites... the idea of raspberries with pink peppercorns is great!

I make a similar meatless chili in a crockpot (I make a LOT at once and freeze for a quick lunch or dinner for 1 or 2)- and I think you'll like this idea: along with carrots, celery, onions and garlic, I usually use 3 - 4 cans of (low sodium, rinsed) beans (2 kidney, 1 each of another; I like black and small white or pink beans), 3 - 4 red / yellow / orange sweet peppers (I but at the farmer's market when fresh and cut up and freeze the extras for making chili in the fall / winter); 1 or 2 zucchini and / or yellow squash, and (drum roll) 1 can of organic PUMPKIN PUREE!

Add chopped chicken (I used boneless skinless chicken thighs and prefer to use them, but you can use chopped chicken breast, as well), red pepper flakes, and salt over all of the ingredients in the skillet, and cook on medium heat until chicken is cooked through and no longer pink, about 5 minutes.

With pops of fruit, crunchy peppers and cabbage, rich avocado, and that creamy pink dressing, this salad has pretty much everything else covered!

I reduced the amount of cinnamon by half and added ground juniper, pink pepper corns, and a little high quality spicy black pepper.

* 1 head of California endive (I used red), ends trimmed off and chopped * 1 big handful of Tuscan kale, chopped * 1 pink grapefruit, segmented (chop the segments in half if they are large), plus 1 - 2 tablespoons of the juice that drains off when segmenting the grapefruit * 1 perfectly ripe avocado, diced * 3 - 4 ounces of naturally smoked wild smoked, chopped * 1 - 2 tablespoons of finely chopped red onion * 2 tablespoons avocado oil or olive oil, plus more to taste * freshly ground black pepper

All of them sounded interesting, especially the fig and pink pepper dark chocolate.

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

However, I did drizzle a little bit of balsamic and olive oil onto it with Himalayan pink salt, and fresh Ground pepper and also fresh shaved parmigiano.

When most traces of pink are gone, add coriander, cayenne pepper, salt, and pepper.

In a wok or large fry pan stir fry the prawns with about a teaspoon of oil and some season with salt and pepper just until it turns pink.

1/2 block (3.5 ounces) of extra firm sprouted tofu (I buy Wildwood) 1 to 2 teaspoons Oil Ladi extra virgin olive oil pink salt & black pepper heart of romain leaves half of an avocado, sliced sunflower parmesan (original recipe here, but sub sprouted sunflower seeds for the brazil nuts) vegan caesar dressing (original recipe here) 3 spring roll wrappers (I buy Happy Pho)

5 cups filtered water 1/2 cup raw cane sugar (or sweetener of choice e.g. raw honey) 10 cm piece fresh ginger, sliced thinly 2 cinnamon sticks 2 star anise 6 cardamon pods, cracked open 2 tsp whole cloves 2 tsp freshly ground black pepper 2 tsp ground cinnamon 1 tsp ground nutmeg 1/2 tsp pink Himalayan salt 1/4 tsp vanilla powder pinch cayenne pepper

1 packed cup of fresh cilantro leaves 1 cup raw cashews, soaked overnight 1 tablespoon fresh lemon juice 2 tablespoons apple cider vinegar 1 cup filtered water 1 clove of garlic 1/4 teaspoon ground cumin few cracks fresh black pepper fine pink salt to taste (I used scant 1 teaspoon)

1 x 400g tin chickpeas, rinsed well and drained 1/2 a fresh beetroot (approximately 120 - 150g), peeled and grated 2 Tbsp extra virgin olive oil 1 clove garlic, minced Juice of 1 lemon 1/4 tsp paprika pinch cayenne pepper himalayan pink salt & pepper to taste

Ingredients 1/2 head of green cabbage 1/2 head of red cabbage 1/2 of small red onion, sliced thin 1 pink lady apple, cored and sliced thin 1 tablespoon of red wine vinegar Sea salt Fresh ground pepper 1/4 cup of organic mayonnaise (or 4 tablespoons of olive oil) 1/4 cup dried organic cranberries

It's one of their most phenomenal plates with hamachi, pink grapefruit, avocado, serrano peppers, and ponzu sauce.

1 red onion, sliced 1 fresh red chilli, sliced 1 knob of fresh ginger, finely grated 2 garlic cloves, crushed 1 tsp black mustard seeds 1 tsp yellow mustard seeds 1 red bell pepper (capsicum), sliced into strips 3 spring onions, sliced 2 cups of frozen baby peas 1/3 cup water 1 Tbsp apple cider vinegar Himalayan pink salt and black pepper 100g baby kale leaves, washed

1 large sweet potato, peeled & cooked (great to use leftovers) 1 stalk of celery, chopped fine 1 large carrot, peeled and chopped 1/4 cup capers + 1 Tablespoon vinegar water from the caper jar (preservative free) 1 heaped Tablespoon organic vegan mayo (or regular real - food mayo) 1/4 cup flat - leaf parsley, chopped fine 1/2 teaspoon sea salt or himalayan pink salt fresh ground black pepper

Ingredients half a pink grapefruit extra virgin olive oil, to taste toasted sesame oil, just enough to taste a teaspoon rice malt syrup whole sea salt, just enough to taste freshly ground white pepper, to taste 2 large handfuls rocket, cleaned a handful of dulse seaweeds, soaked in filtered water for about 15 minutes then -LSB-...]

Turmeric Vinaigrette Dressing: 3 Tbsp extra virgin olive oil 2 Tbsp lemon juice (approximately 1 lemon) 1 Tbsp apple cider vinegar 1/4 tsp turmeric powder 1 small red chilli, finely chopped 2 cm piece fresh ginger, finely grated pinch of pink Himalayan salt freshly ground black pepper

You can also hack sad salad bars by bringing along an avocado, a jar of toasted pumpkin seeds, and a few packs of Patagonia's new smoked black pepper pink salmon.

1 head of broccoli 4 handfuls of watercress or wild rocket 1 green capsicum 1 large handful snow peas 4 stalks of celery 1 Tbsp sumac Himalayan pink salt & freshly ground black pepper 2 Tbsp avocado, coconut or macadamia nut oil (for roasting)

1 large orange sweet potato (350 — 400g) 100g cashews 3 spring onions 3 sticks of celery 5 cm piece ginger 2 red chillies (optional) 1 handful fresh parsley 1 handful fresh coriander pink Himalayan salt + black pepper 3 Tbsp coconut, avocado or macadamia nut oil (for cooking)

Toss with 1 tablespoon of oil until evenly covered, then spread onto a lined baking tray and season with freshly ground pink salt and black pepper.

On the exotic end of the spectrum are mango saffron, raspberry pink pepper, strawberry champagne, and Meyer lemon lavender.

A light smoking process and cracked black pepper with a squeeze of lemon highlight the fresh pink salmon to create a true delicacy.

So here is what I do: When I get it home from the butcher, I generously season both sides of the steak with kosher or pink salt and freshly ground black pepper.

It will start to cook immediately, so smooth it out quickly then top with some extra rosemary leaves, and a twist of pink salt and black pepper before popping it in to the oven.

Add asparagus (ends trimmed, cut in half), chopped chicken (I used boneless skinless chicken thighs and prefer to use them, but you can use chopped chicken breast, as well) to the same skillet, sprinkle red pepper flakes and salt over all of the ingredients in the skillet, and cook on medium heat, occasionally stirring, until the chicken is cooked through and no longer pink, and the asparagus is cooked to your liking (crunchy or crunchy - soft), about 5 to 10 minutes.

Last but not least, I sometimes coarsely grind pink peppercorn on top — the stunning seeds, which are not part of the pepper but the cashew family, have a floral fruitiness to kick up your breakfast.

Now, one Utica resident has entered the unique flavor of peppers, chicken, rigatoni and pink tomato sauce into a national contest.

This scent is fresh on top, with notes of ivy, pink pepper, and mandarin orange.

This unique scent combines pink pepper, honeydew, lavender, and pineapple leaf for a fruity sensation of modern fragrance.

Researchers find BCX — red pigment abundant in sweet red peppers, paprika, winter and butternut squash, oranges, and tangerines, among other foods — appears to counteract nicotine's ability to accelerate the growth of lung tumors.Photo credit: IngimageXiang - Dong Wang, a cancer researcher at Tufts University, has spent a long time trying to figure out why carotenoids, the main pigments providing colors that range from yellow and pink to deep orange and red in most fruits and vegetables, seem to keep chronic diseases at bay.

Ingredients • 600g (2 1/2 cups) red rice • 100 ml (5 tbsp) extra virgin olive oil • 30g (3 medium cloves) garlic, finely chopped • 150g French shallot, finely chopped • 600g (4 medium - sized) chicken thighs, cut into 2 cm chunks • 2 large spicy chorizo sausages, cut into slices • 1 cup cherry tomatoes plus extra for garnish • 250g large mussels, cleaned • 150g (1 1/2 medium sized) red bell peppers, seeded and chopped into 1 cm pieces • 150g (1 1/2 medium - sized) green bell peppers, seeded and chopped into 1 cm pieces • 5g (1 1/2 tsp) pimentón picante (smoked hot Spanish paprika) • 225g large raw peeled prawns • 3g (1 heaped tsp) loosely packed saffron strands • 1.5 litres fish stock • Himalayan pink salt • Bunch of rocket • Bunch of basil

, didn't have the fats necessary for absorption, had fillers like guar gum, or were either missing or using the wrong kind of pepper like pink peppercorns that are an entirely different plant and don't contain piperine.

Add a pound of organic ground chicken with sea salt and freshly ground pepper over medium heat, cover, and stir every two minutes until the chicken is no longer pink inside, about 10 minutes.

Add an appetizer of edamame with pink Himalayan sea salt and ground black pepper with your matcha green tea on the side to get the biggest health benefits from your tea.

Tear the kale leaves with your hands, and toss them in a bowl with a generous amount of olive oil and salt, and a pink of pepper and maybe paprika if you like.

1 tbsp coconut oil 2 cups cooked grassland chicken, minced into the size of a pea 2/3 cups mushrooms, minced into the size of a pea 1 cup water chestnuts, mined into the size of a pea 1/4 cup onion, finely chopped 1 clove of garlic, minced 2 tsp liquid aminos, Tamari or Bragg's pink or grey salt and pepper to taste red pepper flakes 1 oz finely crushed raw cashews 6 leaves of boston lettuce

Directions: Cook the ground beef till done and no pink remains, and toward the end of cooking, stir in the garlic and Italian seasoning, and add salt and pepper to taste.

The schinus terebinthifolius species, also used as a pink pepper, looks similar to a holly tree and is grows in parts of the United States.