8 to 10
oz of water with 1/4 to 1/2 teaspoon of the salt will help with a headache.
Drink 1 oz of organic cranberry juice in 8
oz of water with 1 tbsp of apple cider vinegar every 2 waking hours until you knock out the infection.
Not exact matches
Drain the farro and add to the pan
with the chicken, broth and 250 ml (9 fl
oz / 1 cup)
of water.
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.
Deconstructed Hummus Salad 1 garlic clove, minced 3 tablespoons extra virgin olive oil 3 tablespoons tahini 1 - 2 tablespoon lemon juice (start
with a tablespoon, add more to taste if needed) 1 tablespoon
water salt, to taste 1 15 -
oz can chickpeas, rinsed and drained 5
oz package
of mixed greens (note: I also had about 2 cups
of leftover red kale and used that as well) 2 tablespoons fresh dill, chopped sumac or paprika (optional, for garnishing)
1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl
of flax seed meal mixed
with 6 tbl
of water) 1/3 cup
of nut butter (I used creamy cashew) 2 tablespoons
of coconut sugar 1 tsp baking powder 1/2 tsp baking soda Pinch
of sea salt 1 tablespoon
of ground cinnamon 1 tablespoon
of hemp hearts 1 teaspoon
of vanilla extract Vegan chocolate (I shaved a 4
oz bar) but you can also use 1/2 cup
of chocolate chips as well
Ingredients 4 cups
of crushed fresh berries 1/2 cup refined sugar 1/2 cup raw turbinado sugar 1/2 cup stevia 3/4 cup
water or strawberry juice 6 tablespoons fruit pectin for low / no sugar recipe 1 teaspoon butter, optional 3 16 -
oz canning jars
with lids
BLENDER: Add one heaping scoop
of Gold Standard 100 % Casein ™ to a blender filled
with 10 - 12
oz of water, milk, or your favorite beverage.
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.
If your not comfortable
with cooking
with beer you can just add 12
oz of water instead.
For the filling: Recipe adapted from Butterlust -3 medium peaches, sliced - 6
oz of blackberries - 1 - 2 tablespoons honey - 1 teaspoon bourbon - 1/2 teaspoon ground cinnamon - 1 teaspoon vanilla - 1/4 cup almond meal - 1 egg beaten
with 1 teaspoon
water, for egg wash - 1 teaspoon honey mixed
with 1 teaspoon bourbon, for brushing after baking What to do 1) prepare the pie dough at least 2 hours ahead that way it has plenty
of time to chill.
If not, here's a replacement: Blend 100 g (3.5
oz)
of soaked macadamia or cashew nuts
with 240 ml (1 cup)
of water.
Coconut
water and Vertical Water maple water are very different beverages, but people wonder, so: when compared with some of the leading coconut waters, an
water and Vertical
Water maple water are very different beverages, but people wonder, so: when compared with some of the leading coconut waters, an
Water maple
water are very different beverages, but people wonder, so: when compared with some of the leading coconut waters, an
water are very different beverages, but people wonder, so: when compared
with some
of the leading coconut
waters, an 8
oz.
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.
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).
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.
I couldn't find a 6
oz bx
of buttermimmilk corn bread so i used 8.5
oz jiffy mix
with same amount
of water.
Ingredients: 2 tsp
of olive oil 1 lb
of lean ground turkey 1 yellow pepper, chopped 1 red pepper, chopped 1 medium sized yellow onion, chopped 1 jalapeño, diced 1 28
oz can
of chopped tomatoes 2 c
of chicken broth 1/2 c
of water 1 can
of red beans,
with liquid 1 c
of corn, frozen or drained from a can 2 tsp
of cumin 1/2 tsp
of smoked paprika Salt and pepper to taste
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.
To start out my day, I had about 24
oz of warm
water with fresh lime juice.
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.
2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination
of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 -
oz) can crushed tomatoes 1 (15 -
oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
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.
RNicolls — on another note, by the time you clean the funk off the thighs and cook the chicken — where it will lose its
water weight, you will end up
with about 6
oz of chicken per serving which is perfectly acceptable.
Matcha Whoopie Pies
with Sakura Buttercream Filling for the cakes (recipe adapted from King Arthur Flour) 1 C granulated sugar 1/2 C butter or Earth Balance 2 large eggs 1/2 C buttermilk (or 1 tsp vinegar plus enough milk to reach 1/2 C liquid total) 1/2 C
water 1 tsp vanilla extract 2 3/4 C all - purpose flour 1 1/2 tsp cream
of tartar 1/2 tsp baking soda 1/4 tsp salt 1 tbsp matcha (green tea powder) for the buttercream filling (recipe adapted from Magnolia Bakery) 1/2 C (1 stick) unsalted butter 4 1/2 C confectioners» sugar 1/4 C whole milk 1 tsp sakura extract (I have no idea where to buy this without a friend traveling to Japan, sadly) 0.2
oz sakura cherry leaf powder Maldon salt (or any sea salt
with nice big crystals)
Ingredients 3 Tbsp olive oil 1 small onion, diced 1 small zucchini, diced (about 1/2 cup) 1 small yellow squash, diced (about 1/2 cup) 2 small carrots, diced 1 - 2 celery stalks, diced 1/3 cup frozen lima beans 4 cloves garlic, minced 1 tsp dried parsley 1 tsp dried oregano 1 tsp dried basil 1/4 tsp black pepper 1/4 tsp dried thyme pinch
of red pepper flakes 2 bay leaves 2 Tbsp tomato paste 1 (15
oz) can reduced sodium diced tomatoes,
with juices 2 (15
oz) cans vegetable broth * 3 cups hot
water 1 (15
oz) can Kidney beans, rinsed and drained 1 (15
oz) can Great Northern beans, rinsed and drained 2 cups kale, finely chopped (tough stems discarded) 1/2 cup small pasta shape Pinch
of kosher salt, if needed
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.
1 (17
oz) package puff pastry, thawed 5 granny smith apples, peeled, cored and coarsely chopped 2 tablespoons margarine or refined coconut oil 2 tablespoons apple juice concentrate, thawed 2 tablespoons honey 1 egg, beaten
with a bit
of water
6:15 am: 6
oz bottle
of formula followed by baby oatmeal (made
with half prune juice /
water) and some fruit pieces
FOR THE GUMBO FILLING: 1 tablespoon canola oil 1 tablespoon all purpose flour 1 half
of a 14.5 -
oz can
of diced tomatoes
with juice 1 bay leaf 1 tablespoon canola oil 1/2 onion, chopped into small pieces 1/2 red bell pepper, chopped into small pieces 1 stalk celery, chopped into small pieces 1 clove garlic, minced 1/4 teaspoon cayenne pepper salt and pepper to taste 2 tablespoons
water or white wine 1 boneless skinless chicken thigh cut into small pieces 1/2 cup smoked sausage like andouille 1/2 cup shelled and deveined shrimp, cut into small pieces 1/2 cup frozen or fresh okra, cut into small pieces 1 tablespoon Italian parsley, chopped
The
water reservoir
of the machine is on the larger end,
with the capacity
of 72
oz.
For the chowder: * 1 - 1 1/2 pounds salt cod (preferably made
with sustainable cod), soaked for 24 - 48 hours (change the
water several times during the soaking period) * 1 large fennel bulb, trimmed and chopped into quarters (reserve the fennel fronds for garnish if you like) * 1/4 cup extra virgin olive oil * 1 generous pinch
of saffron threads * 1 medium onion, peeled and chopped * 1 cup trimmed, cleaned and chopped leeks * 3 cloves garlic, peeled and slivered * 1 cup Tuscan kale, finely shredded * pinch
of fennel pollen * 28
oz.
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
I just mixed the starter
with 16
oz of water and 16
oz of flour.
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 / 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 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.
Lemongrass Ginger
with Fresh Mint 2
oz Lemongrass Ginger Sauvignon Blanc mixer 5 mint leaves 6
oz sparkling
water squeeze
of lime mint sprig for garnish
For each gram
of glycogen you store, 3 — 4 grams (0.11 — 0.14
oz)
of water might be put away
with it.
For a bolder flavor
with slightly more body and sweetness, mix each scoop
with 4 - 6
oz of water, milk, or your favorite beverage.
For individual servings, pour about 4
oz of the sangria mixture into a glass
with ice, spoon in a few piece
of fruit and then add a splash
of sparkling
water, to taste.
of cold
water or skim milk or mix 2 servings (2 scoops)
with 12
oz.
That means if you forgot your shaker cup or don't have time to get out the blender, you can just add one rounded scoop
of Gold Standard 100 % Whey ™ to a glass filled
with 6 - 8
oz of water or your favorite beverage.
I usually fill an Adams peanut butter (32
oz) jar 2/3 full
of half raisins and half dates then fill the jar an inch from the top
with water.
Vanilla Bean Panna Cotta
with Brandied Apricots makes 4 to 8 servings depending on size 1 1/2 cups whole milk 1 1/2 cups heavy cream 1 vanilla bean 1/2 cup sugar one 1/4
oz packet (2 1/2 tsp) powdered gelatin for the brandied apricots: 5 apricots, pitted and sliced 1/4 cups sugar 1/2 cup
water 1/4 cup brandy or Cognac squeeze
of lemon juice 1/2 tsp vanilla extract
I substituted 8
oz browned butter for the oil (started
with 9.5
oz of solid butter, and the
water lost in browning resulted in ~ 8
oz), halved the cinnamon, used coffee, used 100 % whole wheat flour (it was the «white whole wheat» kind by King Arthur), and stuck
with the original leavening — 1 teaspoon soda plus 1 Tablespoon baking powder.
I introduced the sippy cup at 6.5 months
with 1
oz of water.
8:00 Morning, 6
oz baby cereal / sippy cup milk 10:00 nap — 5
oz milk helps calm him snack 4
oz applesauce / sippy cup
water or milk 12:00 lunch 6
oz of baby food and milk 2:30 snack — mashed potato / pudding snack or (whatever) 4:00 nap
with milk just before or at beginning
of nap 5:30 supper 6
oz baby food and milk plus a few bites
of whatever i'm eating (mashed)