Mix your face
oil of choice into your face cream or lotion for an added boost of moisture and a subtle - looking glow.
Stream
the oil of choice into the food processor via the small holes in the lid all the while pulsing the food processor to emulsify the oil with the other ingredients.
Not exact matches
1 350g / 12oz Block
of Firm Tofu, Drained, Pressed and cut
into triangles or cubes * 1T Olive
Oil (Divided) 1T Tamari 250g / 8oz Cherry Tomatoes, halved 2 Medium Red Onions, cut
into wedges 2 Cloves
of Garlic, thinly sliced 1C Vegetable Broth 1T Dried Oregano 1 1/2 t Agave Nectar OR Coconut Sugar (OR other sweetener
of your
choice) 2t Red Wine Vinegar 2 / 3C Pitted Green Olives, Drained & Sliced Handful
of Chopped Parsley
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:
Lime Vinaigrette 1/4 cup vegetable
oil of choice 1 tablespoon fresh lime juice 1 tablespoon rice wine vinegar ⅛ - 1/4 teaspoon red pepper flakes, or to desired heat - Salt and pepper, to taste 1 1/2 pounds green papayas, peeled, seeded and grated 1 carrot, peeled and grated 1 ripe tomato, cut
into wedges 1/4 cup mung bean sprouts 4 bib or butter lettuce leaves, washed
2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive
oil 1 medium sweet onion, thinly sliced in rings 1 medium red bell pepper, cored, seeded, sliced
into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4 cup milk
of choice (rice, soy, hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable
oil spray
I use that to start with (200g dry ingredients / 200g liquid / 100g eggs / 50g
oil), and then add in about 30g
of orange juice, or maple syrup, or honey or < insert liquid
of choice here >, so mine are actually a little runnier when they go
into the pan.
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
* 3 Tablespoons vegetable
oil * 4 cloves garlic, smashed and then minced * 1 1/2 cups peeled, matchstick sized pieces
of ginger * 1 pound boneless chicken (your
choice of white or dark meat) * 2 Tablespoons fish sauce * 2 Tablespoons gluten - free soy sauce * 1 Tablespoon palm sugar (can substitute white sugar) * 1 large onion, sliced
into wedges * 1 red bell pepper, stemmed, seeded and cut
into thin strips * 4 scallions, thinly slices
1 Cooking Pumpkin Or Winter Squash
of Choice (See Note Above), Peeled, Seeds Removed, And Cut
Into Wedges 2 Tablespoons Olive
Oil 1/3 Cup Pure Maple Syrup
Ladle
into soup bowls and top with a drizzle
of oil and garnish
of choice, such as bacon bits, sliced greens and nuts.
Ingredients: 1 whole chicken — skinned and cut
into 4 - 6 huge pieces or any bone - in chicken Handful
of Thai basil leaves 1 ″ galangal root 1 tsp cumin powder 1 tsp chipotle powder Juice
of 1 lime 1 Tbsp Red Boat Fish Sauce or 3 tsp
of salt 1 ″ ginger knob 3 garlic cloves 3 shallots 1 cup
of chopped onions 1 - 2 Tbsp avocado
oil or any high heat cooking
oil of your
choice
2 Tablespoons Olive
Oil 1 Medium Onion, Diced 2 Celery Stalks, Diced 1 Large Carrot, Peeled & Diced 1 Red Pepper, Cored & Diced 3 Garlic Cloves, Peeled & Minced 1 Small Eggplant (1 Pound) Cut
Into 1/2 Inch Dice) 1 Tablespoon Ground Cumin 1 Teaspoon Ground Chipotle Pepper 1/2 to 1 Teaspoon Cayenne Pepper 1 Teaspoon Dried Oregano Salt & Pepper 2 (15 Ounce) Cans Chopped Tomatoes 2 (15 Ounce) Cans Black Beans, Drained 1/2 Cup Dried Lentils 1/3 Cup Chopped Fresh Cilantro Juice
of 1 Lime Toppings Of Choice (See Notes Abov
of 1 Lime Toppings
Of Choice (See Notes Abov
Of Choice (See Notes Above)
-LSB-...] Best Ever Vegan Sweet Potato Nachos Ingredients: Serves: 2 - 4 2 sweet potatoes 1 Tbsp olive
oil S&P to taste Batch
of life changing vegan cheese sauce (or cheese
of your
choice) 1/3 cup black beans 1/4 cup salsa 2 Tbsp chopped red onion (cut
into tiny pieces) 2 Tbsp chopped cilantro 1 avocado (cut
into small cubes) Sliced jalepeno (optional) lime (for squeezing on top)(Find the full recipe and directions here at Nutritional Foodie)-LSB-...]
1/2 cup ketchup 1/4 cup hot sauce (such as Frank's) 1 teaspoon liquid smoke 2 teaspoons olive
oil 1/2 cup chopped onion 8 ounces chickeny seitan, cut
into 1/2 inch cubes 2 cups quartered cremini mushrooms 1 1/2 cups arugula, julienned 2 carrots, shredded 1/2 cucumber, diced 1 Crisp Pizza Crust Ranch Dressing
of choice *
2 Tablespoons Olive or Coconut
Oil 3 Cloves Garlic, Peeled & Chopped 1 Small Onion, Peeled & Chopped 1 Tablespoon Ground Tumeric 4 Tablespoons Grated Fresh Ginger 1 Cup Red Lentils, Sorted 3 Medium Sweet Potatoes, Peeled & Cut
Into 2 - inch Pieces 6 Cups Organic Vegetable Broth 1/3 Cup Coconut Milk Pinch Red Pepper Flakes Salt & Pepper To Taste Garnish
of Choice (See Notes Above)
* 2 Tablespoons vegetable
oil * 4 cloves garlic, minced * 1 - inch piece peeled fresh ginger, grated (peeled, frozen ginger is easy to grate) * 2 - 3 small shallots, minced (about 3/4 cup) * 1 - 3 Thai chiles (depending on your heat tolerance / preference), thinly sliced * 3 Tablespoons fish sauce * 2 Tablespoons palm sugar or brown sugar * 1 Tablespoon sugar * 1/2 teaspoon black pepper * 1/4 cup water * approx 1 pound thick fish filet
of your
choice * 6 - 8 green onions, sliced on the diagonal
into approx 1 / 2 - inch lengths
Ingredients 3/4 cup uncooked quinoa 1 head cauliflower, separated
into florets 4 tablespoons
oil, divided 1/2 teaspoon cumin seeds, crushed (or 1/2 teaspoon cumin powder) 1/4 — 1/2 teaspoon cayenne powder (adjust to taste) 1 tablespoon minced garlic 1/2 cup ground almonds (almond meal) 3 tablespoons cornmeal 1/2 — 3/4 cup shredded Pepperjack or mild cheddar cheese 3 eggs 1 1/2 teaspoon salt Burger buns
of your
choice
2/3 cup sunflower or olive
oil (for frying) 3 medium zucchini, cut
into 1 / 4 - inch - thick slices 1 1/2 tablespoons red wine vinegar 3/4 cup frozen edamame 2 cups basil leaves, shredded coarsely 1/4 cup parsley leaves 1/3 cup olive
oil Salt and black pepper 9 ounces penne (or pasta
of choice) Grated zest
of 1 lemon 1 1/2 tablespoons small capers
Mix coconut butter /
oil, syrup
of choice and soy milk in a bowl and heat in microwave to melt the butter
into the mixture.
-- 8 tortillas or wraps
of your
choice — 1 medium sized head
of cauliflower, chopped
into bite sizes and roasted (pre-heat oven to 400 F, drizzle with a couple tablespoons
of oil, sprinkle with salt and pepper.
8 cups cauliflower florets, chopped
into bite - size pieces 2 heads
of garlic, broken
into cloves, skin left on and root end trimmed 6 tablespoons good olive
oil plus 1 - 2 extra teaspoons finishing olive
oil, divided 2 teaspoons freshly squeezed lemon juice [about 1/2 lemon] 1/2 teaspoon freshly grated nutmeg 6 tablespoons pepitas [buy them already roasted and salted at Whole Foods or other high - end grocery store] 2 - 3 tablespoons fresh parsley, minced Sea salt Finishing salt [your
choice — I used my homemade meyer lemon infused salt] Cayenne pepper, to taste Whole - grain pita chips for serving
1 large cauliflower, chopped
into medium florets 1 tbsp
oil of choice, melted if solid salt and pepper, to taste
Ingredients 3 - 4 lb pork loin (or pork roast cut
of your
choice) 1 tbsp Olive
Oil 4 Chicken and Apple Sausages, cut
into thirds 1 32 oz.
2 boneless, skinless chicken breasts, cut
into thin strips 2 tablespoons
oil for stir frying (butter / coconut
oil / ghee) 1 teaspoon sesame
oil 2 cloves garlic, peeled and crushed 2 teaspoons fish sauce 2 teaspoons soy sauce 1 lime, juiced 2 teaspoons ground cumin 1 chili pepper (we use anaheim), trimmed and chopped Dash
of hot sauce (if you want it spicier) 2 teaspoons sesame seeds Salad mix
of your
choice Vinaigrette
of your
choice (I like using Nourishing Gourmet's Everyday Salad Dressing) Chopped cilantro (optional)
Heat some coconut
oil (or
oil of your
choice) in a large non - stick fry pan and when hot add spoonfuls
of mixture, shaping them
into pancakes.
Place potatoes back
into the bowl and add the olive
oil and seasoning (s)
of choice.
Ingredients: 1/4 cup finely minced sweet onion (such as Vidalia or Walla Walla) 3 tablespoons low - sodium soy sauce 2 teaspoons toasted sesame
oil 1 teaspoon Sambal Oelek (or hot sauce
of your
choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1 teaspoon toasted sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced
into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston lettuce For Serving: (optional) Toasted coconut flakes Chopped macadamia nuts
Heat a non-stick saucepan with a little coconut
oil (or other
oil of choice) and spoon dollops
of batter
into the pan.
1 large round eggplant, sliced
into 1/2 - inch rounds Sea salt as needed 1 cup unsweetened almond milk 3/4 cup brown rice flour 1 teaspoon apple cider vinegar Freshly ground black pepper to taste 2 cups breadcrumbs 1 Tablespoon each oregano, basil, and dried parsley Olive
oil spray 6 - 8 slices cheese or vegan cheese (optional) Pasta sauce
of your
choice, warmed 4 cups thinly sliced fresh spinach 16 - ounce pasta
of choice, cooked according to directions
3 tablespoons ground flax 1/3 cup warm water 1 (14 - ounce) can black beans, drained and rinsed 1 tablespoon extra-virgin olive
oil 3/4 cup finely chopped red onion or yellow onion 2 large garlic cloves, minced 1 cup grated carrots 1/3 cup finely chopped fresh parsley or cilantro 1/2 cup sunflower seeds, toasted 1 to 2 tablespoons tamari, to taste 1 teaspoon chili powder 1 teaspoon dried oregano 1 teaspoon ground cumin 1/2 cup rolled oats, processed
into a coarse meal * 1/2 cup spelt bread crumbs (or bread crumbs
of choice) 1 to 2 tablespoons oat flour (or flour
of choice), as needed 1/2 to 3/4 teaspoon fine sea salt, to taste Freshly ground black pepper, to taste
Mojito Chicken from Envious Edibles 1/2 onion, diced 2 cloves
of garlic, diced 2 chicken breasts, cut
into bite sized pieces 1 jar
of Trader Joe's Mojito Simmer Sauce 1 can
of corn, drained (I used 8 oz frozen corn) 1 can
of black beans, drained 1 tablespoon
of Caribbean seasoning (I used 1 tbsp
of Jamaican Jerk Seasoning) 1/3 cup
of Bacardi 151 Rum (or any rum
of your
choice)(I used Jamaican Appleton Estate) 1 pinch
of crush red red pepper (I omitted this) Salt and pepper chicken, sprinkle with Caribbean seasoning, crush red red pepper and cook until brown in small amount
of olive
oil.
Simply heat up the
oil of your
choice, such as coconut
oil or almond
oil, and massage it
into your nipples.
An independent Scotland would face the
choice of cutting those services, or raising other taxes to higher than UK levels, so as to be able to put the
oil revenue
into a long - term savings fund, or spending it to support services now, and face that
choice later when the
oil runs out, but with no cushion
of money in the bank.
Ingredients: 1/2 medium sized butternut squash, peeled and cubed 1 medium carrot, scrubbed & cut
into 1 inch pieces 1 small onion, diced 1 tbsp
of coconut
oil or ghee 1 clove
of garlic, minced 1 inch piece
of ginger, peeled & minced 1 - 2 tsp ground turmeric sea salt and pepper to taste 2 - 3 cups organic bone broth / vegetable broth 8 oz buckwheat noodles (or noodle
of choice)
Ingredients: 1/4 cup finely minced sweet onion (such as Vidalia or Walla Walla) 3 tablespoons low - sodium soy sauce 2 teaspoons toasted sesame
oil 1 teaspoon Sambal Oelek (or hot sauce
of your
choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1 teaspoon toasted sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced
into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston lettuce For Serving: (optional) Toasted coconut flakes Chopped macadamia nuts
3/4 cup coconut
oil 1/2 cup
of crunchy almond butter 1/4 cup cacao powder 1 tsp
of vanilla extract 1 tsp
of gelatin (optional) 1 tbsp
of coconut sugar (optional, use sweetener
of choice) Melt everything over medium in a sauce pan, mix well and pour
into silicone candy molds and freeze.
Add the essential oils
into the empty roller bottle and fill the bottle to the top with the carrier
oil of your
choice.
Using your
oil of choice (see below for recommendations), begin by gently massaging the
oil into your skin to cover the entire surface
of your breast, the skin under and above your breast, your neck, and your underarms.
There are several variations
of the Udo's
Choice Oil, and one of them (labeled DHA 3 -6-9 Blend) even contains a DHA algae oil blended into the mix along with organic flax oil, coconut oil, evening primrose oil, rice bran oil, oat germ and bran oil, and a few othe
Oil, and one
of them (labeled DHA 3 -6-9 Blend) even contains a DHA algae
oil blended into the mix along with organic flax oil, coconut oil, evening primrose oil, rice bran oil, oat germ and bran oil, and a few othe
oil blended
into the mix along with organic flax
oil, coconut oil, evening primrose oil, rice bran oil, oat germ and bran oil, and a few othe
oil, coconut
oil, evening primrose oil, rice bran oil, oat germ and bran oil, and a few othe
oil, evening primrose
oil, rice bran oil, oat germ and bran oil, and a few othe
oil, rice bran
oil, oat germ and bran oil, and a few othe
oil, oat germ and bran
oil, and a few othe
oil, and a few others.
For the Ragu: 1 teaspoon olive
oil 1 1/2 pounds
of mushrooms
of your
choice, cut
into 1 inch pieces 1 medium sized onion, diced 4 cloves
of garlic, minced 6 plum tomatoes, diced 1 tablespoon fresh thyme leaves 1/2 cup white or red wine (whatever you have on hand) 1/2 cup beef stock, or vegetable stock salt and pepper to taste
Add a few drops
of your cleansing
oil of choice to the palms
of your hands and massage it
into your face (straight on top
of your makeup, on dry skin).
chicken breast cut
into 1 inch pieces Toasted sesame
oil 1 T minced ginger 1 T minced garlic Cooked Rice Chopped up vegetables
of choice Soy Sauce
Born
into a very different elite in 1957 — his parents were Anglo - Irish Poet Laureate Cecil Day - Lewis and actress Jill Balcon, daughter
of Ealing Studios boss Sir Michael Balcon — Daniel Day - Lewis has become the actor
of choice to play American giants, whether winning Oscar number two as malign
oil magnate Daniel Plainview in There Will Be Blood (2007), or resurrecting a wearily human, benign Abraham Lincoln for Spielberg.
I understand there will be very, very VERY difficult times ahead transitioning out
of coal and
oil and
into healthier energy
choices, but this is about
oil profit, greed and a nation freaked out right now about the dire many facets
of our economy, among other things.
«Unlike in the 1970s, today only 2 %
of U.S. electricity is generated from
oil, so plug in hybrids enable the transportation sector to tap
into the array
of vast domestic and much easier to secure energy resources which power our grid, and thus can increase vehicle fuel
choice and greatly reduce our dependence on hostile suppliers
of oil.»
Indeed, a case could be made that politicians have been pushed
into a situation such that they have no
choice but to approve continued coal - burning, hydro - fracking for increased gas and
oil production, and pursuit
of oil and gas in extreme and pristine environments.