Mobil 1 Continues to be the Corvette Assembly Plant's
Oil of Choice for the Z06 and Stingray — Corve... aka Jeff «RedHot» Prod.Wk 7 Oct»13 Museum Del. 29 Oct»13 Torch Red, 2LT Adrenaline Red, -LSB-...]
ExxonMobil has been the Bowling Green Assembly Plant's motor
oil of choice for 21 years and on Monday the oil company announced a new agreement with General Motors for the Chevrolet Corvette.
In addition to the factory Corvettes, Mobil 1 is
the oil of choice for Corvette Racing's C7.R racers competing in the TUDOR United SportsCar Championship.
If you haven't already jumped on the essential oils train, this is our carrier
oil of choice for all skincare.
Peer - reviewed published research here in 2017 continues to confirm that coconut oil is the dietary
oil of choice for those who suffer from diabetes.
Thanks to its mild taste and natural antibacterial and anti-viral properties, coconut oil is
the oil of choice for most who practice oil pulling.
Mix with
oil of choice for a tangy, spicy salad dressing 3.
Add a few drops of essential
oil of choice for nice scent.
Schmaltz was
the oil of choice for Eastern European Jewish immigrants to America in the late 1800's.
1/2 cup coconut oil 2 tablespoons of grated organic beeswax (you can grate it using a cheese grater) liquid stevia flavor or essential
oil of choice for flavor (around 10 drops of stevia or 3 - 4 drops of essential oil) optional: 1 tsp beet juice, for color (juice from canned beets) 4 lip gloss containers Disposable object you can use to stir (I use a paper straw)
Peer - reviewed published research here in 2017 continues to confirm that coconut oil is the dietary
oil of choice for those who suffer from diabetes.
You may replace coconut oil with
the oil of your choice for everything except for the frosting.
-LSB-...] Whipped Body Butter by the Nourished Life: Coconut oil, vitamin E oil (optional), essential
oil of choice for scent -LSB-...]
Not exact matches
In fact, only 2 percent
of U.S. college graduates consider the
oil and gas industry their top
choice for employment.»
Bitcoin claims to provide Web buccaneers with a secure store
of value free from the risk
of government confiscation or interventionist devaluation, making it the currency
of choice for old - fashioned money - launderers and modern - day snake -
oil salesmen.
While glycerin may be a good
choice for lotion or regular soap, most people find the majority
of glycerin - based soaps to be inferior to those made
of tallow or
oil.
As the headquarters city
of choice for the energy industry, Calgary has been hit hard by the slumping price
of oil.
«This is a clear sign
of how spoilt Asia is
for choice these days, with Middle Eastern crude now having to compete with
oil from other regions,» Amrita Sen, the chief
oil - market analyst at Energy Aspects Ltd., a London - based consultant, said in an e-mail.
The showdown also marks the first time in recent memory shareholders
of a major
oil and gas company have been given a
choice of directors between what the company wants and what the dissident group wants (it is pushing
for four
of its nominees to be voted to the board).
Ant Hill Cake Dough Crumbles 2 cups quinoa flakes 1 cup any gluten free flour
of choice — quinoa, millet, amaranth 1/2 cup coconut flour 1 1/2 cups pecans or walnuts seeds
of 1 vanilla bean 1/4 cup honey 1/2 cup coconut
oil pinch
of sea salt 4 tablespoons poppy seeds, plus more
for sprinkling
Panna Cotta (adapted from Living Raw Food) 4 cups coconut milk (see below) 1/2 cup Irish moss — thoroughly rinsed and soaked in hot water
for at least 10 minutes 1 cup meat
of fresh young coconut 1/2 cup raw agave syrup OR another sweetener
of choice seeds from 2 vanilla beans 1/2 cup coconut
oil
Rose and Lavender Parfait 6.5 oz (about1 1/2 cups) meat
of young Thai coconut 1 1/4 cup coconut water 1/4 cup purified water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot water
for at least 10 minutes 1/4 cup cashews — soaked
for 2 hours 4 - 5 tablespoons light agave syrup or another sweetener
of choice 1 teaspoon vanilla extract 1/2 tablespoon freshly squeezed lemon juice pinch
of sea salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3 cup coconut
oil — melted
1 tablespoon unsalted butter 1 tablespoon olive
oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous,
for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped,
for garnish Toasted slivered almonds,
for garnish Plain yogurt,
for garnish Hot sauce
of your
choice (
for serving)
dried oregano (or other herb
of choice - basil or italian season blend are also yummy)
oil for cooking
for coating: 1/2 cup seasoned breadcrumbs 1/2 cup ground flax meal
1⁄2 cup [75g] buckwheat flour 1⁄4 cup [35g] brown rice flour (or chickpea flour) 1⁄4 cup [35g] chickpea flour (or more rice flour) 1 tablespoon melted coconut
oil (optional, can use other
oil of choice) 1⁄2 cup [120 ml] canned coconut milk * (or other non-dairy milk, see note) 1 1/4 cup [300 ml] water * (see note) 2 teaspoons tapioca starch or potato starch (cornstarch should be fine too) 1 pinch salt
oil,
for pan frying
I've only made a couple
of tweaks, one to reduce the sugar and the other to substitute the sunflower
oil for coconut
oil, our
oil (along with olive
oil)
of choice.
3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut
oil, warmed until it liquefies, or olive
oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less
for less sweetness,
of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch
of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture
of your
choice, see Note up top) 1/4 cup (50 grams) uncooked millet
MAKES 4 - 6 tacos INGREDIENTS
for the tangy cashew cream: 1/2 cup
of cashews, soaked
for a min
of 2 hours 1/4 cup
of water 1 tablespoon
of white wine vinegar 3 green onions, white parts only (green parts reserve
for garnish) 1/2 teaspoon
of kosher salt 1 head
of broccoli, chopped into florets 1/2 cup
of garbanzo bean flour 1/2 cup
of water 1 teaspoon
of garlic powder 1/2 teaspoon
of kosher salt 1 teaspoon +
of TABASCO chipotle, original red, or reserve about 1/3 cup
of sunflower
oil (or another neutral high - heat
oil)
for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes
of TABASCO (
of your
choice, optional) a handful
of cilantro, chopped the green part
of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
Coconut
oil «s high smoke point and concentration
of stable saturated fats makes it a good
choice for stir frys and cooking.
SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame
oil (I used a hot - toasted one with chilies) 1 clove
of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra
for garnish NOODLES ETC: 3/4 lb noodles
of choice 4 cups small broccoli florets, from roughly 1 bunch
of broccoli 2 tablespoons coconut
oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful
of Thai basil leaves, sliced (or regular basil, no big deal!)
Top a piece
of matza with tomato sauce or vegan pesto, add your
choice of thinly sliced veggies, olives and seasonings, and drizzle with olive
oil before baking
for a few minutes in a hot oven.
3 / 4C Light spelt flour (or other flour
of your
choice) 1 / 4C Cocoa 1 / 8t Salt 3 / 4t Baking powder 1 / 2C Coconut sugar (I like to use coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect
for this chocolate lover) 2T Tahini 2T
Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thi
Oil (I used rapeseed, but any neutral
oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thi
oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons
of milk if your tahini is very thick.
• 5 gala apples • 2/3 cup instant oats (I used instant toasted oats) • 1/8 cup dried blueberry (or naturally dried fruit
of your
choice) • 1/2 cup raw walnut halves • 2 tbsp Kelapo coconut
oil • 1/8 cup raw, organic honey • 1 tbsp cinnamon • lemon wedge (NOT
for the recipe)
1 tablespoon olive
oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked
for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable
of choice (see headnote) 4 cups chopped greens
of choice (roughly one bunch — I used a mixture
of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to taste
Ingredients:
For Dressing: 1/2 cup fresh or frozen blueberries 4 Tbsp extra virgin olive
oil 3 Tbsp apple cider vinegar or white balsamic vinegar 2 Tbsp lemon juice 1/2 Tbsp liquid sweetener
of your
choice, such as coconut nectar, agave, raw honey and maple syrup 1/8 tsp salt
Primal candy: melt and layer (or combine) any
of the following ingredients: Cacao Powder Cacao Butter Real cow butter Coconut
oil Coconut flakes Nuts and dried fruit Sweetener
of choice Spread out on a large baking sheet
for «bark» or in deeper pans
for «chunks».
For the soup: 1 t
oil of your
choice 3 large cloves garlic, chopped 1 onion, chopped 1 red bell pepper, chopped 850 g (~ 7 1/2 cups 1 inch cubes) chopped pumpkin 1 cup white wine (or vegetable broth) 4 cups vegetable broth 1 T curry powder
of your
choice (I used a mild version) 1 t smoked sweet paprika freshly ground pepper and additional salt to taste
Sweet potatoes, the pasta
of your
choice (go with whole - wheat
for a healthier twist), a little olive
oil and balsamic vinegar, and a few heaping cups
of spinach make
for a healthy, filling, meal that's fit
for lunch or dinner and hot or cold weather.
Then I topped it with my
choice of sauteed vegetables that I cooked
for a few minutes in coconut
oil and salt & pepper.
Ingredients: 2 tablespoons olive
oil for frying 1 small white onion, finely chopped 2 medium - sized carrots, finely chopped 1 pack
of Sainsbury's Mushroom Mince 3 cloves garlic, minced 1cup
of cooked brown lentils 1 tin
of chopped tomatoes or Italian passata 3 tablespoons tomato paste 2 teaspoons fresh thyme leaves + extra
for sprinkling 1 / 4teaspoon salt, or to taste 1 tablespoon
of dry basil 1 teaspoon
of miso paste (optional but adds a depth
of flavour) Pasta
of your
choice — I have used linguine
Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms
of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry powder (
of choice) 1 teaspoon turmeric powder 200 ml coconut milk 2 teaspoons coconut
oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions
for garnish
Crunchy top layer 4 tbsp maple syrup, honey or apple syrup 2 tbsp coconut
oil, room temperature + extra
for greasing the pan 1 cup / 180 g walnuts or nuts or your
choice 3/4 cup / 100 g sunflower seeds or seeds
of your
choice
for the mung bean falafel bowl 1 cup rainbow quinoa or other grain
of choice — cooked sea salt — to taste 1/2 tablespoon neutral coconut
oil about 20 asparagus — tough ends removed freshly ground black pepper — to taste mung bean falafel — recipe below pickled rainbow chard — recipe below large hadful baby spiach / other salad greens handful cilantro leaves / pea shoots / other microgreens tahini sauce — recipe below sesame seeds —
for garnish (optional) chopped pistachios / other nuts —
for garnish (optional)
3 tablespoons vegetable
oil 4 onions, chopped 1 small piece
of ginger, peeled and grated 1 large clove garlic, crushed 1 tomato, chopped 1 1/2 cups water 1 tablespoons paprika 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 tablespoon medium - hot chile powder 2 cups browned meat
of choice Fresh chopped cilantro
for garnish
Coconut - Cilantro Cream Cheese 1 cup meat
of fresh young Thai coconut 1/2 cup water
of fresh young Thai coconut 1/3 cup coconut
oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water
for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest
of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs
of your
choice — chopped
4 oz fresh pasta or 1 serving dry noodles (linguine or spaghetti are good
choices, use eggless
for vegan) 1 - 2 tsp toasted sesame
oil (or use olive or canola as an alternative) 1 Tablespoon natural peanut butter, smooth or better yet, crunchy 1 Tablespoon Low Sodium Soy Sauce 2 teaspoons Chili paste, such as sriracha juice
of a lime sesame seeds scallions (chopped green onion)
The moisturizing properties
of the
oil work particularly well
for people with delicate or sensitive skin, making it a good
choice for dry skin on your face or to relieve itching and soreness from rashes and other skin irritations.
1 1/2 cups water 1 cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata squash (about 1 pound each) ⅛ cup olive
oil, plus extra
for brushing 1/4 teaspoon salt, plus more to taste Freshly ground black pepper, to taste 1/2 cup fresh flat - leaf parsley, chopped 1/4 cup unsalted shelled pistachios, chopped (or walnuts, almonds or pecans) 1/3 cup dried cranberries or cherries, chopped 1 teaspoon fennel seeds 1 teaspoon fresh ginger, peeled and minced Zest
of 1/2 lemon or orange, plus 1 or 2 squeezes
of the juice ⅛ teaspoon ground chili pepper
of choice
16 ounces (454 g) gluten - free pasta (or pasta
of choice) 1/4 cup (40 g) plus 1 tablespoon cashews, soaked overnight and drained 1 tablespoon extra virgin olive
oil 1 tablespoon plus 1 1/2 teaspoons nutritional yeast 2 teaspoons apple cider vinegar 1 1/2 teaspoons lemon juice 2 garlic cloves, roughly chopped 1/2 teaspoon sea salt, plus more to taste Freshly ground pepper 1 cup (240 ml) water 1/4 cup (30 g) chickpea flour 2 tablespoons chopped chives, plus chive flowers
for garnish 1 cup (34 g) packed watercress Freshly ground nutmeg, to taste
5 cups Vegetable Stock 1/2 lb rice noodles Recipe
for Baked Tofu or veggie meat
of choice 2 carrots (diced) 2 celery stalks (diced) 4 scallions (sliced) 1 Tablespoon soy sauce or Tamari 2 teaspoons agave nectar 1 teaspoon olive
oil (
for the cooked noodles)