I'm going to guess I give him about 16
ounces of water for his size right now.
If you make a really strong tea of chamomile, say three tablespoons of the dried herb, steeped in 12
ounces of water for 10 minutes, you will feel how powerful it can be.
I use 20
ounces of water for the cayenne drink.
The general rule is to drink 20 to 24
ounces of water for every pound lost due to sweating.
Simmer turmeric and ginger in 12 to 16
ounces of water for 10 minutes.
The water supply tank holds 17
ounces of water for wet cutting, and it is simple to refill.
(You can even soak the grinds again in another 40
ounces of water for another 24 hours to get a second batch.)
You can transition to water if need be by gradually substituting water for milk:
an ounce of water for an ounce of milk, then two ounces for two ounces of milk, and so on over a period of days or weeks.
A half of
an ounce of water for every pound of body weight is a good rule of thumb for how much water to drink.
Aim to have about
an ounce of water for every pound of bodyweight if you are training hard.
Dehydration may indicate serious underlying problems and if you notice that your dog isn't drinking enough water (they generally need
an ounce of water for each pound of body weight per day), check Fido's mouth for sores and other foreign objects, such as twigs or thorns.
Generally, a dog needs at least one
ounce of water for each pound of body weight per day.
Provide
an ounce of water for every pound your pet weighs.
Not exact matches
Shoot
for half your weight in
ounces of water, preferably in small sips throughout the day.
-- Andrew Davis, CEO
of Squeegy, an app
for on - demand car washes which use only a few
ounces of water, unlike a traditional car wash, which uses about 40 gallons
of water per vehicle.
1 onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups
water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all
of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8
ounces cheddar cheese 1.5 cups milk (add more
for a thinner soup)
* 2 cups uncooked quinoa, soaked
for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups
water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice
of 2 plump limes * two 15 -
ounce cans (or one 28 -
ounce can)
of organic black beans, drained and rinsed (or soak and then cook an equivalent amount
of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
Meal Size: Hungry - Single (Serves 1 - 2) Net Wt: 2.5 oz (71 g) Calories /
Ounce: 118 Requires: Boiling
Water (Cook) Ready In: 10 Mins Prepared Size: 2 cups prepared Nutrition Per 2.5 oz: Calories: 296 kcal (1238 kJ) Fat: 4g Carbs: 69g Protein: 13g Sodium: 730 mg Preparation: Bring 1.5 to 2 cups of water to boil (use less water for thicker s
Water (Cook) Ready In: 10 Mins Prepared Size: 2 cups prepared Nutrition Per 2.5 oz: Calories: 296 kcal (1238 kJ) Fat: 4g Carbs: 69g Protein: 13g Sodium: 730 mg Preparation: Bring 1.5 to 2 cups
of water to boil (use less water for thicker s
water to boil (use less
water for thicker s
water for thicker soup).
(113g) Calories /
Ounce: 104 Requires: Boiling
Water (Cook) Ready In: 10 Mins Prepared Size: 2 cups Nutrition Per 4.0 oz: Calories: 416 kcal (1741 kJ) Fat: 5g Carbs: 81g Protein: 15g Sodium: 370 mg Preparation: Bring 1.25 cups of water to boil in a covered pot (for soup add additional 1 cup of wa
Water (Cook) Ready In: 10 Mins Prepared Size: 2 cups Nutrition Per 4.0 oz: Calories: 416 kcal (1741 kJ) Fat: 5g Carbs: 81g Protein: 15g Sodium: 370 mg Preparation: Bring 1.25 cups
of water to boil in a covered pot (for soup add additional 1 cup of wa
water to boil in a covered pot (
for soup add additional 1 cup
of waterwater).
4 slightly heaped cups (about 20
ounces) fresh, ripe strawberries, hulled and quartered 2/3 to 3/4 cup granulated sugar (we used the latter but use less if you're sensitive to sugar) 1/2 cup
water Juice
of 2 limes 1/4 to 1/2 teaspoon freshly ground black pepper (use less
for a barely detectable bite, more if you'd like it more present) Pinch
of sea salt
For Occasional Use Only: Take 1 to 3 capsules twice daily with 8
ounces of water or as directed by a healthcare proffesional.
For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking ti
For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16
ounce block
of extra firm tofu
for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking ti
for at least 30 minutes to remove excess
water (lay tofu on a cutting board, top with lots
of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons
of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit
for 25 minutes until crispy and golden on the outside, tossing halfway through cooking ti
for 25 minutes until crispy and golden on the outside, tossing halfway through cooking time.
For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1 cup warm water Pinch of sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1 teaspoon salt 1 tablespoon olive oil Corn meal - for spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped ba
For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1 cup warm
water Pinch
of sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1 teaspoon salt 1 tablespoon olive oil Corn meal -
for spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped ba
for spreading on pizza peel
For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped ba
For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8
ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped basil
Soak 12 oz
of coarsely ground coffee in 60
ounces of cool
water for 12 hours, drain through a filter and enjoy an incredibly strong but amazingly smooth coffee that you can use as a concentrate — you'll use less in a smoothie like this since a little goes a long way flavor wise.
3 tablespoons unsalted butter 2 stalks
of celery — chopped 1 small onion — chopped 1 carrot — peeled & chopped 2 cloves
of garlic — minced 8 cups chicken broth 4 cups
water 1 small Parmigiano Reggiano Rind -LCB- optional -RCB- 20
ounces cheese filled tortellini 1/2 teaspoon pepper 1/2 teaspoon ground nutmeg 2 tablespoons flat leaf Italian Parsley — chopped Parmigiano Reggiano — Grated -LCB-
for garnish -RCB-
I just made these heavenly brownies and did the following substitutions:
For every
ounce of chocolate I used 3 tablespoons
of cacao powder I added 4 tablespoons
water and 2 extra teaspoons coconut oil since I used cacao powder Instead
of arrowroot starch or flour, I used one egg (sorry vegans!)
For a better tonic than damn near anything you'll find on shelves, add a half -
ounce of this syrup to a glass
of sparkling
water.
Directions
For Signature 100 % Whey Protein: Mix one scoop with 6
ounces of water, milk, fruit juice or your favorite beverage.
My healthy morning routine includes 20
ounces of water, a pinch
of yoga, and this amazing no - bake recipe
for turning my protein shake into a nutritious grab - n - go breakfast or pick - me - up snack.
Start each day with 16 -
ounces of room temperature
water with lemon to flush out toxins, then prepare your body
for the day with hot broth such as miso, which is packed with enzymes and protein, or some vegan bone broth.
4 cups (500 grams)
of plain flour 1 cup (200 grams)
water, or as needed 4 tablespoons (50 grams)
of softened lard or butter Pinch
of salt 10
ounces (300 grams)
of a young Pecorino cheese, cut into cubes Zest
of 2 lemons Olive oil
for frying 3/4 cup (250 grams) honey
1 cup red grapes 2 teaspoons chia seeds, soaked
for about 10 minutes 2 bananas 1 head romaine lettuce or other green leaves 1 tablespoon sesame seeds 4 to 5
ounces of filtered
water
So I thought, I should probably share my gram measurements
for your recipe with others who don't get the hang
of cups and
ounces: 16g dry yeast or one cube (42g)
of fresh yeast) 125g warm
water 450 (works
for me)-500 g
water 85g molasses 62g apple cider vinegar 50g butter 28g dark unsweetened chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100g whole wheat flour 375g dark rye flour (I used homeground, so pumpernickl
for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot
of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g salt
Substitutions that worked fine: I didn't have espresso powder, used brewed coffee instead — about a cup, replacing the
water (so 1 cup
water, 1 cup coffee
for liquid); also I didn't have an
ounce of unsweetened chocolate, used unsweetened cocoa powder (3 Tablespoons) and an extra tablespoon
of butter.
1 large egg white 2 teaspoon
water 4 - 6 (1 / 3 - inch - thick) rounds soft mild goat cheese, cut from a cold log (use dental floss
for easy cutting) 1/3 cup dry bread crumbs (preferably Japanese panko) 2 teaspoon cider vinegar 1/4 teaspoon salt 1/4 teaspoon Dijon mustard Pinch
of sugar 3 tablespoons extra-virgin olive oil, divided 4 cups mesclun (mixed baby salad greens — about 2
ounces)
For these reasons, you need to stir psyllium preparations thoroughly in at least 8
ounces of water and swallow them as soon as you finish mixing them.
To make enough
of this chilli sauce
for several servings, boil seven
ounces of chopped red chillies in a cup
of water with two tablespoons
of sugar, one tablespoon salt, and one tablespoon vinegar.
Ingredients: 2 cups dry lentils (rinsed and pick over
for impurities) 5 cups
water 8
ounces SuDan Farms Boneless Lamb Shoulder (Medium cubes) 2 cloves
of garlic (minced) 1 onion (minced) 1 bunch
of Italian parsley (minced fine) 1 carrot (small dice) 1 parsnip (small dice) 2 teaspoons ground cumin 1 Tablespoon sherry vinegar 1 Tablespoon NW Elixirs # 2 Verde Hott Salt and ground black pepper to taste Chervil to garnish Instructions: In one quart pot bring lentils and
water to boil, reduce to a simmer and cook until lentils are tender.
For Chocolate Dipped Shortbreads: Place 3
ounces (90 grams)
of the finely chopped chocolate in a heatproof bowl and place it over a saucepan
of simmering
water.
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
12
ounces dried orechiette 1 - 15
ounce can chickpeas, rinsed and drained 1/2 cup pitted kalamata olives 2 tablespoons tomato paste 2 sprigs fresh rosemary Pinch
of red pepper flakes 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 3 tablespoons olive oil 5 cups
water 1/2 cup grated Parmesan plus more
for serving 1 handful baby arugula 1 cup roasted tomatoes 1 tablespoon fresh chives
Milk Chocolate Ice Cream with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called
for 8
ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch
of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called
for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan
of simmering
water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering
water).
Substitute up to 8
ounces starter
for an equal weight
of bread flour /
water; e.g., substitute 6
ounces starter
for 3
ounces water and 3
ounces bread flour.
Research Methodology The cyclists in the tart cherry juice group mixed 30 mL (or about 1
ounce)
of Montmorency tart cherry juice concentrate with 100 mL
of water and drank the juice twice a day (8 a.m. and 6 p.m.)
for eight consecutive days.
Weigh down the tofu with a few heavy cans (two 30 -
ounce [840 g] cans
of tomatoes work great)
for about 4 hours until most
of the
water from the tofu has been absorbed into the towel, replacing the saturated towel with a clean towel halfway through pressing time, if necessary.
6
ounces of cream cheese OR
for a dairy - free version use 1 cup
of raw cashews, 1/2 cup
of water, salt to taste and 1 tbsp
of apple cider vinegar
2 packets
of gelatin 8 tablespoons
of cold
water 1 1/2 cups granulated sugar 1/3 cup cold
water 2 teaspoons coconut extract 1 teaspoon vanilla bean paste 1/4 teaspoon salt powdered sugar
for sprinkling 8
ounces high - quality dark chocolate, melted 1 tablespoon coconut oil 1/2 cup unsweetened, flaked coconut, toasted
For the broth, instead
of 10 cups
water with bouillon cubes and soy sauce, use two 32 -
ounce cartons
of a good vegetable broth like Pacific organic (salted, not salt - free), plus two cups
of water.
1/2
of a 4 - pound spaghetti squash, with the seeds scraped out
Water for the baking pan 2 tablespoons refined coconut oil 2 cloves garlic, minced 1 - 2 canned chipotle chilies in adobo sauce, seeded and minced 1-1/2 bunches (about 12
ounces) kale, chard, mustard greens, collard greens or a combination, cut into 1 / 2 - inch strips 1 to 1-1/2 cups low sodium vegetable stock 3/4 teaspoon fine sea salt 1/3 cup raisins 1/4 cup pine nuts 2 tablespoons extra virgin olive oil
Ingredients: 1/2 cup amaranth 1/2 cup arborio rice 1 (14
ounce) can coconut milk 3 cups
water 2 tablespoons honey or maple syrup 1/2 teaspoon sea salt Toppings
of choice,
for serving (I used cacao nibs, dried currants, and coconut flakes)