Sentences with phrase «other leaf vegetable»

Although they come from a very wide variety of plants, most share a great deal with other leaf vegetables in nutrition and cooking methods.

Not exact matches

This way, we will eat the chicken straight away in the stock with some vegetables (I often throw some chopped veggies, sometimes from the freezer, into the pot for the last 20ish minutes) for an easy meal, then have a whole pot of meat stock left over for more soups and for drinking from a mug, and sometimes we have chicken left to put into other meals as well.

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

can canned tomatoes / 4 T vegetable oil / 1 onion, chopped, 8 cloves of garlic, peeled and left whole / 1, 3 - inch piece of lemon grass, left whole / 3 medium carrots, cubed / 1 sweet potato, cubed / 2 or 3 medium potatoes, cubed / 2 small or 1 medium parsnip, cubed / 1 turnip, cubed / 2 C kale or cabbage, shredded / 2 — 3 t curry powder or 1/2 t red or green Thai curry paste, 2 t salt (to taste), 1/2 t pepper, plus other optional spices: 2 t turmeric, 1/2 t red pepper flakes or 2 t finely chopped jalapeno / 1, 12 oz.

Can I leave out the broccoli / mushrooms / any other offensive vegetable?»

You may choose to leave out the MSG, which is a natural amino acid found in vegetables and other foods, but your clone won't taste like the real thing without it.

Our upcoming main stage event in Los Angeles on October 28th features a talk on the evolution of the LA food scene by renowned restaurant critic, Jonathan Gold; a talk on building a kind coffee empire by Todd Carmichael, TV host and the founder and CEO of La Colombe; insights into how vegetables have become a trend by the woman whose company has been responsible for introducing kiwis and other fruits to the American market, Karen Caplan of Frieda's and other talks on the science of flavor, the convergence of sci - fi and food, leaving a popular band to become a chef, and much more.

I can use whatever random bits of vegetables, meat and grains I have left over from other meals and throw them all together in one pan.

We developed Piston pump to pump diced food product and other sensitive products likes leaf and vegetables (without breaking) to enable their thermal processing and transfer over a distance.

Approx. 8 cups homemade chicken stock 2 cups cooked chicken meat (I use meat left over from making stock) 1 large onion, diced 1 - 2 cloves garlic, minced 1 heaped teaspoon sea salt Pepper — couple shakes 1/4 teaspoon dried thyme 1/4 teaspoon dried thyme marjoram 1 celery stalk, finely sliced 3 carrots, peeled and diced 2 - 3 other root vegetables (eg.

By commonly consuming all parts of plants from this group, including flowers, leaves, stems, stalks, roots and seeds, we allow this cruciferous vegetable group to integrate together an unusually wide range of nutrients that is broader than any other single food group subdivision in the average U.S. diet.

* 2 plus tomatoes, finely diced * Half an English cucumber, finely diced * juice from 1 lemon * Kosher salt * 1/4 cup vegetable oil (I used olive oil) * 1 large eggplant, peeled and cut into generous 1 / 4 - inch slices * 4 large eggs, hard cooked, peeled and sliced (omit for vegan) * 1 cup pre-seasoned tahini (sesame paste, also known as tehina or tahina) or 1 cup plain tahini seasoned with 1 clove minced garlic and lemon juice to taste) 1/2 cup loosely packed flatleaf parsley leaves Half a small white onion, minced 1/2 cup thinly sliced or diced dill pickle Amba (pickled mango; or use a little harissa or other hot sauce) 4 pita breads (omit and serve as a salad for gluten - free)

Ingredients Extra virgin olive oil, for cooking2 red onions, roughly chopped2 teaspoons chopped lemon thyme2 teaspoons chopped rosemary4 large ripe figs, halved4 large Barossa or other corn - fed chicken marylands (thigh and drumstick joints), thighs and drumsticks separatedSea salt1 cinnamon stick 1/2 cup (125 ml) Golden Chicken Stock (page 132 of book) 1/2 cup (125 ml) verjuice (page 141 of book) 2 tablespoons sherry vinegar (page 141 of book) Zest of 1 lemon, removed in thin strips with a vegetable peeler, leaving the bitter pith2 tablespoons honeyChopped flat - leaf parsley (optional) Grilled Semolina (optional - page 139 of book), to serve Method.

2 tablespoons butter 1 cup onions, thinly sliced (1 medium onion) 15 garlic cloves, smashed 1 cup Pinot Gris or other dry white wine 1/4 bunch of fresh thyme, chopped, no stems 1 quart vegetable stock 1 bay leaf 2 cups of French bread, cubed into 2 ″ pieces 3/4 cup heavy cream Salt and pepper to taste Chives for garnish

6 tablespoons olive oil, divided 1 leek, white and pale - green parts only, finely chopped 1/2 small white onion, finely chopped 1 celery stalk, thinly slices 4 cups low sodium vegetable or chicken broth 2 small carrots, peeled and thinly sliced lengthwise with a mandolin 1 cup shelled peas, fresh or frozen Kosher salt and black pepper 1/2 cup fregola, cavatelli, ditalini or other small pasta 1-1/2 cups flat - leaf parsley leaves 1/2 shallot, minced 1 garlic clove, minced Shaved Parmesan for serving

We leave it to other purveyors to market fresh vegetables.

Natural flavourings are derived from fruits, vegetables, nuts, bark, fruit juices, leaves, herbs, spices, oils and other natural extracts.

Ingredients: 1 cup uncooked red quinoa, rinsed and drained 1/2 tbsp coconut oil (or other oil) 3 garlic cloves, minced 2 cup diced sweet onion (about 1/2 large) 1 jalapeno, seeded if preferred and diced 1 large sweet potato (350 g), peeled and chopped to 1/2 -1 inch dice (2.5 - 3 cups) * 1.5 tsp ground cumin 1 tsp chili powder 1/2 tsp ground coriander 6 cups vegetable broth 1.5 cups cooked black beans (one (15 - oz) can rinsed and drained) fine grain sea salt and black pepper, to taste (I used 1/2 tsp salt or a bit more) 1/4 tsp cayenne pepper (or red pepper flakes) 2 handfuls Spinach or kale leaves, optional toppings: avocado, corn chips, cilantro, cashew cream, lime juice, tomatoes or salsa, green onion

2 heads garlic, cloves peeled and thinly sliced 1 tablespoon olive oil 1 large hoja santa leaf, cut into strips or 1 bunch chopped fresh watercress 6 cups Vibrant Vegetable Stock (see recipe) 2 de árbol chiles, left whole, or substitute 2 large piquíns or santaka chiles Salt and white pepper to taste 3 bay leaves 1 bunch celery leaves, coarsely chopped 20 toasted bread cubes or croutons 20 cubes Oaxaqueño or other melting cheese such as queso blanco or Monterey Jack Garnish: grated Parmesan cheese

1 bunch kale — stems removed, leaves chopped into bite size pieces 1/2 medium kabocha squash or other winter squash — roughly chopped, skin removed 1 tablespoon coconut oil 1 large onion — finely chopped 1 tablespoon curry powder (I used homemade curry from this amazing book) sea salt 1 1/2 cup warm good quality vegetable broth 1 cup unsweetened canned coconut milk, plus more if needed 1/2 lime — juice Parmesan or sheep / goat milk feta — to taste, optional freshly ground black pepper 1 - 2 tablespoon finely chopped parsley

1 cup black beans 1 bay leaf 4 tablespoons vegetable oil 1/4 teaspoon ground cumin, or to taste 1/4 teaspoon dried oregano, or to taste 1 clove garlic Pinch curry powder Pepper and salt to taste 1/2 cup chopped onion 1/3 cup chopped red bell pepper 1 tablespoon Worcestershire sauce 1 teaspoon Lea & Perrins steak sauce Few drops Tabasco or other Louisiana hot sauce 1 1/2 cups cooked rice

Turn your protein shake into a delicious and nutritious meal smoothie by adding in fresh or frozen fruits, vegetables (spinach leaves, carrots), natural (greek) yoghurt, ginger, coconut oil, nuts, seeds, oats and other superfoods.

Broccoli and other green vegetables such as Brussels sprouts, cabbage, cauliflower, artichokes and asparagus will leave you gassy, and so will your breast milk.

By contrast, spices are the seeds, berries, bark, root, fruit, or other parts of the plant, even leaves in some cases; although any of these, as well as any edible fruits or vegetables, may be considered «herbs» in medicinal or spiritual use.

compost The end product in the breakdown, or decomposition, of leaves, plants, vegetables, manure and other once - living material.

The antioxidants in the berries will eliminate free radicals Other: Throughout the day, I am drinking water and herbal teas and snacking on one to two fruits WEEKEND Breakfast: Scrambled egg and onion on Kamut toast spread with butter, herbal tea Morning snack: Nuts and a freshly squeezed vegetable and fruit juice Lunch: Organic cheese toastie with tomato, a side salad of rocket leaves, fruit and a herbal tea Afternoon snack: A few squares of dark chocolate, nuts and raisins and a fruit Dinner: Takeaway.

All other ingredients are natural or wildcrafted * Theobroma cacao seed (cocoa butter), Persea gratissima (avocado butter avocado oil), Coffea Arabica — prunus amygdalus dalcis (coffee butter), Olea europaea (Olive butter olive oil), Cannabis sativa (hemp butter hemp oil), * Cocos nucifera (coconut oil)- Elaesis guinessis (palm kernel oil)- Tocopherol (Vitamin E butter), * Butyrospermun Parkii (shea butter), Aloe barbadensis leaf extract (aloe butter), Beeswax, * Simmondsia chinensis (jojoba oil), * Sesamum indicum (sesame oil), Vitis vinifera (grapeseed oil), Hydrogenated Vegetable oil, * Essential Fragrance Oil (fragrance oils are a combo of organic and natural)

• If you wanted to avoid bread you could use lettuce leaves, collard greens or other similar vegetables as the «bread» replacement.

The problem with soybean oil, cottonseed oil, corn oil, safflower oil, and other similar «vegetable oils» is that they are mostly composed of polyunsaturated fats (the most highly reactive type of fat) which leaves them prone to oxidation and free radical production when exposed to heat and light.

I would have left out the potatoes and substituted other vegetables and you can do that if you like.

3 - 4 pound chicken, whole or in parts 12 cups cold water 3 or 4 large carrots 2 or 3 celery stalks, with leaves 1 parsnip 1 onion, peeled 1/2 head garlic 1 leek 2 or 3 sprigs fresh thyme Handful fresh parsley leaves and stems 8 peppercorns 1 bay leaf Other vegetable scraps, like fennel fronds, chard stems or squash ends 2 tablespoons apple cider vinegar Fine sea salt to taste

The problem however, is that these prepared foods often lack nutrients that our bodies need and crave, such as Vitamin A, Vitamin C, Calcium, Iron, and numerous others, which mainly come through eating whole foods (vegetables, fruits, nuts, seeds, meat, grains, etc.) Many processed foods also contain added sugar and fat, which make them appealing to our taste buds, but often leave us craving more.

OTHER VEGETABLES (if you can afford the carbs counts) are: Beets, Carrots, Red, Yellow or Brown (skin) Onions, Kohlrabi, Turnips, Avocados, Pumpkin, Radish, Brussels sprouts, and the stems or leaves of vegetables may often be used VEGETABLES (if you can afford the carbs counts) are: Beets, Carrots, Red, Yellow or Brown (skin) Onions, Kohlrabi, Turnips, Avocados, Pumpkin, Radish, Brussels sprouts, and the stems or leaves of vegetables may often be used vegetables may often be used in salads.

Other ingredients: * 2 tablespoons coconut or vegetable oil * 2 teaspoons shrimp paste * 1 tablespoon palm sugar * 1 teaspoon cumin seeds (can substitute ground cumin as well) * 1 teaspoon ground coriander * 1/2 teaspoon nutmeg * 2 teaspoons ground turmeric * 1 teaspoon ground galangal (laos) * 2 stalks lemongrass, bruised * 1 1/2 pounds goat, cut into approximately 1» cubes * 1 can coconut milk * 15 - 20 yard - long beans * 1 small bunch cilantro leaves, roughly chopped

Raw garlic, onions, and other vegetables that leave an offensive breath should be consumed at the start of the meal — that is, if you are trying to spare those around you.

Before leaving this complex but vital subject of fats, it is worthwhile examining the composition of vegetable oils and other animal fats in order to determine their usefulness and appropriateness in food preparation:

The higher nutrient bitter green leafy vegetables usually from ethic markets or farmers markets such as fenugreek leaves, moringa, and others I'm looking for.

Ingredients: 3 - 4 pounds of organic meat bones (poultry necks and backs, beef marrow and knuckle bones, or other assorted bones) 5 - 6 quarts of filtered water, or more as needed 1⁄4 cup raw apple cider vinegar 2 bay leaves and / or 2 piece of kelp sea vegetable 2 onions, coarsely chopped 3 organic carrots, unpeeled and coarsely chopped 3 celery stalks,... Read More»

Actually, other than Bloating, too much gas in the colon of my left side of belly (and once I felt very pain like inflammation, but later was better, after I stop the fruit and vegetable I mentioned above), I lose a lot of kg because I can not eat proper, but my throid problem seems calm down a lot, especially after I took the infected tooth out (I do not feel hot when I sleep in these 2 days).

-- Since folic acid (folate) deficiency (diet low in green leafy vegetables) can lead to hyperpigmentation make sure you include parsley leaf, spinach, kale or other green leafy vegetables in your diet every day as by far they are the highest sources of folate.

My regular morning smoothie includes whole fruit (apple, orange, dates, cranberries, other berries), vegetables (red cabbage, dark greens such as kale, carrots, celery), spices (fresh ginger, cinnamon), flax seed, and some powdered green tea leaves and hibiscus leaves.

Artichokes, alfalfa sprouts, asparagus, avocado, beets, Brussels sprouts, bok - choy, broccoli, broccoli rabe, carrots, cauliflower, celery, celeriac, chard, chicory, collard greens, cucumber, dandelion greens, eggplant, endive, escarole, fennel, garlic, ginger, grape leaves, hearts of palm, horseradish, Jerusalem artichoke, kale, kohlrabi, leeks, lettuce, mushrooms, olives, onion, parsnips, peppers, pimento, pickles, potatoes, pumpkin, radicchio, rhubarb, rutabaga, sea vegetables (kelp, kombu, nori, spirulina, wakame), sauerkraut, scallion, shallots, spinach, squash, sweet potato, tomato, turnips, watercress, yams, zucchini and any others found in your locale.

You can also lower the carbs by just using lettuce leaf or other vegetable shell in place of the tortilla

6 tablespoons chicken fat, coconut oil, olive oil or lard 3 onions, chopped 8 carrots, chopped 6 stalks celery, chopped Other fresh vegetables (pea pods, bok choy, cabbage, etc.) Meat from 4 - 5 cooked chickens (left over from making stock), chopped 4 cups chicken stock 8 tablespoons arrowroot powder 1 tablespoon sea salt or to taste

Microgreens are tiny versions of vegetables, herbs, and other plants and are about one to two inches long with the stem and leaves still attached.

After eliminating all the foods that feed or excite microbes, what is left over is basically whole foods, whole fruits, vegetable drinks and other healthy foods and drinks.

It leaves skin feeling silky smooth, not greasy, like other vegetable carrier oils.

You can use lettuce leaves to create a sandwich or a wrap with foods such as deli meat, cheese, and other fresh vegetables.

-- Examples of other excellent herbs and foods lowering blood sugar levels: Neem, turmeric, karela, spirulina, alfalfa, fenugreek, olive leaf, garlic, onion, oats, raw vegetables, grapefruit, beans, lentils and other pulses.

Dr. Kirschner also recommended adding some other ingredients to the vegetable juices such as Spirulina, Alfalfa, Turmeric, young Dandelion or Nettle leafs, Mint, Comfrey, and other herbs.