One great thing I love about it is I can just add a serving to 9
oz of water in my shaker cup and just shake and drink it as it tastes like a smoothie!
It boils 8
oz of water in about 3 minutes.
Not exact matches
Blend 5
oz (about 1 1/4 cups)
of coconut meat and all
of the coconut
water in a high speed blender until a smooth coconut milk is formed.
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
I followed the recipe exactly but 12
oz of gluten free gnocchi (Caesars brand) kudos to reviewer «Sarah» who says to sauté the extra chard stems
in garlic n olive oil then add some
water and cover to cook.
3/4 cup
water 1/2 cup Swerve Sweetener 1 12 -
oz bag fresh cranberries 1 to 2 medium chipotles
in adobo, minced (depends on how hot you want it) Juice
of two limes Zest
of two limes, grated
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 water
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 water
in a covered pot (for soup add additional 1 cup
of waterwater).
Meal Size: Hungry - Single (Serves 1 - 2) Net Wt: 4.0
oz (113g) Calories / Ounce: 109 Requires: Cold
Water (No Cook) Ready In: 10 Mins Prepared Size: 1.5 cups Nutrition Per 4.0 oz: Calories: 435 kcal (1820 kJ) Fat: 12g Carbs: 78g Protein: 10g Sodium: 67 mg Preparation: Add contents of the package to 1.25 cups of cold (or hot) w
Water (No Cook) Ready
In: 10 Mins Prepared Size: 1.5 cups Nutrition Per 4.0
oz: Calories: 435 kcal (1820 kJ) Fat: 12g Carbs: 78g Protein: 10g Sodium: 67 mg Preparation: Add contents
of the package to 1.25 cups
of cold (or hot)
waterwater.
I chose these caps and
in just a week
of taking 2 caps twice a day with 16
oz water, both
of us have had positive changes.
16 month ago I start drinking 1 tsp raw apple cider vinegar (only use Bragg)
in an 8
oz glass
of water 3 times a day before 4 pm.
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
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.
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small onion, diced 1 leek, white and light green parts, sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or more to taste, used
in increments Fresh finely ground black pepper to taste 2 large sprigs
of tarragon, tear the leaves off 4 cups low sodium chicken broth, used
in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12
oz packages from Trader Joes) 1/4 cup
water Croutons or parmesan cheese for serving
3/4 C pineapple, chopped 2 other pieces seasonal fruit
in any combo: 1 banana, peach, pear or green apple, 2 large handfuls
of berries, or 2 kiwis 6 - 8
oz vanilla Greek yogurt splash lime juice 1 C unsweetened almond milk 1/2 C coconut
water 2 Tbsp chia seeds
To create this cocktail, you'll need the following: 5 - 6 Fresh Blackberries 3 slices Cucumber 4
oz Tonic
Water 1
oz Gin (optional) Ice To prepare the cocktail, simply mash the blackberries gently
in the bottom
of your drink glass.
What's
in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5
oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups
water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination
of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly
in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons
of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix
in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon
in an inch or so
of seasoned, simmering
water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6
oz.
What's
in it: 2 Tablespoons olive oil 5 cloves
of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1 cup) 2 large carrots, finely chopped (about 1 cup) 1 stalk
of celery, finely chopped (about 1/2 cup) 1 red bell pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme and half dried oregano, but use any that you like, fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2 Tablespoons tomato paste 2, 14
oz cans diced tomatoes (low sodium or no salt added, if possible) 14
oz water (you'll fill one
of those empty tomato cans to measure) Salt and Pepper to taste
Then add 8
oz of semi-sweet chocolate chips, 1 tablespoon
of unsalted butter, and 5
oz of sweetened condensed milk
in a mixing bowl and melt over bain - marie, hot
water bath.
2 onions (scrubbed and chopped
in large pieces) 6 carrots (scrubbed chopped
in large pieces) 4 stalks
of celery (scrubbed and chopped
in large pieces) 4 large potatoes (scrubbed and cut
in thirds) 1 head
of cabbage (rinsed and chopped
in large pieces) 2 quarts
of vegetable stock or
water 1 cup white wine or
water 1 slab (8
oz) tempeh (optional) 1 tablespoon ground coriander 1 tablespoon sweet paprika 1 teaspoon cumin 1 teaspoon cardamom 1 teaspoon whole coriander seeds 1 teaspoon salt (optional) 1 teaspoon white pepper 2 teaspoons fennel seeds 2 teaspoons caraway seeds 1/2 teaspoon cayenne pepper
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml)
water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8
oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2
oz) high - quality white chocolate, chopped 168g (6
oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch
of salt Start by making the candied kumquats: stir
water and sugar
in small saucepan over medium heat until sugar dissolves.
Combine 120 grams (4
oz)
of the beets (about 1/2 a cup
of beets) with the remaining 1/2 cup (120 ml)
of water, 1/2 teaspoon
of salt, the tahini, vinegar and garlic
in a blender or food processor.
* To cook quinoa: Combine 2 cups / 12
oz / 340 g
of well - rinsed uncooked quinoa with 3 cups / 700 ml
water and 1/2 teaspoon fine - grain sea salt
in a medium saucepan.
2 tbsp
of olive oil or oil
of preference 5 boneless chicken thighs cut into strips (or 3 chicken breasts) 1 medium onion sliced 1/2 medium red bell pepper sliced 1/2 medium green bell pepper sliced 2 tsp
of garlic powder 1 tsp
of cumin 1/2 tsp
of coriander 1 tsp
of cayenne pepper (optional) 2 Roma tomatoes cut
in 4 2
oz of water or broth (chicken, vegetable, beef or bone) Salt and pepper to taste
MICROWAVE PREPARATION
In microwave - proof container, heat 6 - 8 fl
oz of water about 1 1/2 minutes or until hot.
If you're
in a pinch, you can substitute one 15 -
oz can
of pureed pumpkin for the one pound
of winter squash (simply heat the pureed pumpkin gently on the stove - top
in a glass bowl over boiling
water before adding to the food processor with the rest
of the ingredients).
2 cups fresh squeezed tangerine juice 1 1/4 cups sugar (plus 1/4 cup more if needed, adjust to your taste
of sweetness) 2 cinnamon sticks, broken
in half 2 12
oz bags fresh unsweetened cranberries, rinsed zest from 2 tangerines 2 Jonagold or Gala apples, peeled and diced 2 tablespoons
water 2 teaspoons corn starch
Ingredients 2 lb boneless chicken breast cutlets (or extra thin if you prefer not to have to pound chicken) 1 3/4 cup Baron's International Kitchen Caribbean Marinade (hot or mild jerk sauce) 12
oz sweetened tamarind nectar 1/2 lb apricot preserves 2 tablespoons fresh chopped garlic 1 tablespoon cornstarch 1 tablespoon
water Preparation Pound chicken cutlets with a mallet until thin then marinade
in 1 3/4 cups
of Caribbean Marinade
in a gallon - sized ziploc bag for 20 minutes (or longer if desired).
1 1/2 cups all - purpose unbleached flour 1/2 teaspoon salt 4
oz (1 stick) unsalted butter, cubed and chilled (or popped
in freezer for 15 minutes after cut into cubes) 1/4 cup
water, ice cold, or more if necessary OR 1 large egg with 2 teaspoons
of water, or more if necessary Egg Wash 1 egg mixed with 1 tablespoon
of water Heat oven to 400 ° F. Gingered Lemon Bars Recipe.
To make 370 g (13
oz / 2 cups)
of cooked quinoa, soak 135 g (4 3/4
oz / 2/3 cup)
of quinoa overnight
in a large bowl
of water.
Put it
in a saucepan with 330 ml (11 1/4 fl
oz / 11/3 cups)
of water, bring to the boil over high heat, then reduce the heat to as low as possible and simmer for 10 minutes or until the liquid is absorbed and the quinoa is soft.
1 — 6
oz can
of tomato paste 1/4 c
of water 1 tsp
of chili powder 2 tbl
of ground cumin 2 tsp
of cayenne pepper Salt and pepper to taste Optional: I throw
in one jalapeño chopped with seeds.
Place the cashew nuts, almonds, sunflower seeds, walnuts, sesame seeds, linseeds, poppy seeds, powdered veggie stock, psyllium husk (or chia seeds) and olive oil
in a food processor with 100 ml (3 1/2 fl
oz / 1/3 cup)
of water and blend until the nuts are well chopped.
I did a second batch but added the tofu (about 2
oz), then made some «thick
water» with more corn starch, fennel and sage and a little syrup... as I was making the patties, I did 1/4 ″ patties, spooned some
of the thick
water on one, then put one on top, then wrapped
in parchment and steamed them for about 25 minutes... this gave a satisfying squirt
of «greasy» flavor
in every bite and they stayed moist even after sitting for a while.
The filling: 1 onion, finely chopped 1 celery stalk, finely chopped 2 cups frozen mixed vegetables or 2 cups diced fresh vegetables: peas, carrots, string beans, corn, etc. 16
oz tempeh, tofu or your favorite veggie meat, sliced
in thin one inch long, 1/4 inch wide strips or 1 can
of beans, rinsed and drained (white, pink, kidney, etc.) 1/3 cup all purpose gluten - free flour 1 teaspoon tumeric 1 teaspoon onion power 1 teaspoon garlic powder 1 teaspoon dried sage 1/2 teaspoon dill 1/2 teaspoon thyme 1/4 to 1/2 teaspoon salt 2 cups
water 1/4 unsweetened, cup non dairy milk
QUICK TIP: Soak 2 Tbsp
of seeds for 5 - 10 minutes
in 6
oz of water to produce a nutritious gel that can be added to countless recipes.
add an 8
oz glass
of water in the back.
3 quarts
of water to 1.5
oz of mushroom seemed way too much
water to mushroom to make a flavorful broth so I used 1
oz of one and 1 1.2 qts
of the other, let it steep for 10 hours and used the remaining ingredients
in the amounts
in the recipe.
PREPARATION To make syrup combine 6
oz of frozen or fresh cranberries, 1 cup
of water and 3/4 cup
of sugar
in saucepan.
I thought one cup
of oil sounded like too much so I reduced it to I half a cup
in the added one stick
of Imperial margarine I also reduce the
water to 1/4 cup and replaced it with a 6
oz container
of vanilla yogurt adding the chocolate chips to the mini Bundt pans was by far better than loaf
scant 1 cup (7
oz / 2oo g) dried chickpeas, soaked overnight
in water to cover, drained and rinsed 2 garlic cloves 1 small onion, chopped 1 tablespoon chopped fresh cilantro (coriander) 1 tablespoon chopped fresh parsley 1 tablespoon ground cumin 1/2 teaspoon pepper 1/2 teaspoon salt 1 teaspoon dried mint 1 teaspoon ground coriander 1/2 teaspoon baking soda (bicarbonate
of soda) corn oil, for frying
Suggested Use: Mix 1 - 2 servings
in approximately 12 - 16 fl
oz of water or another favorite beverage.
An overhaul
of Anti
Water, the brand's antioxidant - infused «super-purified» water line, was on display at NACS: the revamped packaging presents the brand simply as Antioxidant Water in a 33.
Water, the brand's antioxidant - infused «super-purified»
water line, was on display at NACS: the revamped packaging presents the brand simply as Antioxidant Water in a 33.
water line, was on display at NACS: the revamped packaging presents the brand simply as Antioxidant
Water in a 33.
Water in a 33.8
oz.
Place powder
in a glass or mug; add approx. 2 - 3
oz of hot
water.
AlmondMilk recipe: 12
oz spring
water 2 tablespoons
of almond butter combine
in high powered blender for 20 seconds
«For example, one bottle
of Capella brand flavors 75 16.9
oz bottles
of water and cost around $ 5.95 per bottle;
in comparison, MiO is good for around 24 servings,» said Goel Lal.
Lentil soup with crispy salami own recipe 2 tablespoons olive oil 2 leeks, sliced
in half lenghtwise for easier washing, then sliced in half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oi
in half lenghtwise for easier washing, then sliced
in half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oi
in half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7
oz) dried green lentils, soaked
in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oi
in cold
water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling
water 2 bay leaves handful
of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2
oz) salami slices — if they are too large, cut them
in half In a large saucepan over medium heat, heat the olive oi
in half
In a large saucepan over medium heat, heat the olive oi
In a large saucepan over medium heat, heat the olive oil.
Next, put 5 fl
oz (150 ml)
of cold
water in a medium saucepan, together with the pieces
of butter, then place the saucepan over a moderate heat and stir with a wooden spoon.
4 lb (ish) organic whole chicken 10 - 12 cups
of water (filtered preferably) 2 tablespoons
of sea salt 1 tablespoon
of whole peppercorns 1 tablespoon
of coriander seeds (optional) 2 bay leaves 3 tablespoons
of ghee or olive oil 1 large yellow onion, diced 5 large carrots, diced 5 +
oz (about 25 mushroom caps)
of shiitake mushrooms, sliced 8 - 10 cloves
of garlic, sliced 1 tablespoon
of minced (fresh) turmeric 1 tablespoon
of minced (fresh) ginger optional add -
ins: a couple handfuls
of spinach or kale, rice or quinoa, chopped fresh herbs such as dill or cilantro