When using the cashews, soak them in salt water (1 tablespoon unrefined sea salt per
quart of fresh water) for 12 - 24 hours to increase their nutritional availability.
Not exact matches
Remove any beans that float, then drain the beans and replace the
water with 3
quarts of fresh cold
water.
1 pound
fresh grouper fillet Juice
of 2
fresh limes or lemons 4 slices bacon, diced 2 small potatoes, peeled and diced 1 stalk
of celery, diced 1 onion, diced 2
fresh cayenne chiles, stems and seeds removed, diced (or substitute serranos or 1/2 habanero) 2 tablespoons pimientos, diced 1
quart water Salt to taste 1 egg, beaten 4 6 - inch circles
of puff pastry
When the Belly - part
of the Hog is enough and turned upwards, and well fix'd to be steady upon the Grid - Iron, or Barbacue, pour into the Belly
of the Hog, three or four
Quarts of Water, and half as much White - Wine, and as much Salt as you will, with some Sage cut small, adding the Peels
of six or eight Lemons, and an Ounce
of fresh Cloves whole.
5 small green chillis, stems removed 5 small red chillis, stems removed 2 pounds lamb or goat meat, cubed 3
quarts water 2 - inch piece
of ginger, peeled 2 teaspoons black peppercorns 2 teaspoons anise seed 2 teaspoons cumin seed 5 cardamoms (or 2 Tablespoons car - damom powder) 3 cloves 3 tablespoons coriander seed 1 stick cinnamon 1 star anise 5 bay leaves 1 cup
fresh mint leaves 4 pieces lemon grass, crushed 1 teaspoon ground turmeric 4 curry leaves (optional) 1 cup
water 4 tomatoes, diced 2 sticks cinnamon 3 cardamoms 5 doves 5 tablespoons vegetable oil Spring (green) onions for garnish 3 teaspoons rice flour for thickening (optional)
Ingredients: 3 tablespoons olive oil or bacon drippings 1 cup thinly sliced onion 1 teaspoon salt 1 1/2 cups thinly sliced leeks — white and light green bits only 3 tablespoons minced
fresh garlic 1 cup thinly sliced celery 1 cup thinly sliced carrots 1/2 cup thinly sliced
fresh shiitake mushrooms 1 pound boneless rabbit meat 1 tablespoon each
fresh minced rosemary leaves,
fresh thyme leaves and minced
fresh sage leaves 1 teaspoon smoked Spanish paprika 1 cup dry white wine 1 1/2 -2
quarts of rabbit stock (or chicken stock, if you must — or
water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock, if you have any 1 bay leaf salt and freshly ground pepper to taste 2 tablespoons minced
fresh herbs — I used rosemary, thyme, sage and flat - leaf parsley — for garnish
4 onions, not peeled, cut into eighths 3 large ribs celery, cut into fourths 2 leeks, white part only 1 head garlic 4 carrots, cut into 2 - inch pieces 1 1/2 cups dry white wine 2 tablespoons high quality olive oil 3 green onions, cut into 1 - inch pieces 1/4 cup chopped New Mexican green chiles, or more to taste 1/3 cup chopped parsley, including the stems 1/4 cup
fresh chopped basil or 2 tablespoons
of dried basil 1 teaspoon dried marjoram 1/2 cup chopped button mushrooms 1/2 cup chopped celery leaves 1 zucchini, peeled and sliced 3 cups coarsely chopped tomatoes 3
quarts cold
water 5 whole black peppercorns
2 cups Basmati rice, washed and soaked in
water for 1 hour 2 tablespoons vegetable oil 1 level teaspoon mustard seeds 1 tablespoon channa dal 1/2 medium Spanish or mild onion, sliced 2 serrano chiles, stems and seeds remove, very thinly sliced 1 sprig
fresh curry leaves or 1/2 teaspoon dried curry leaves, rehydrated and patted dry 1/2 teaspoon turmeric powder 1
quart water Juice
of 4 limes Salt to taste Chopped cilantro, whole cashew nuts, and lime wedges for garnish
To make about 3
quarts of ginger ale, place the following ingredients in a glass or stainless steel pot: 1 cup
fresh ginger, grated; 1/2 cup
fresh lemon juice; 1/2 cup unrefined cane sugar; 2 teaspoons sea salt; 1/2 cup whey (optional), and 3
quarts filtered
water.
Ingredients For every three
quarts of water add: 1 large onion, chopped 2 carrots, sliced 1 cup
of daikon or white radish root and tops (ideal, but optional) 1 cup
of winter squash cut into large cubes 1 cup
of root vegetables: turnips, parsnips, and rutabagas for sweetness 2 cups
of chopped greens: kale, parsley, beet greens, collard greens, chard, dandelion, cilantro or other greens 2 celery stalks 1/2 cup
of seaweed: nori, dulse, wakame, kelp, or kombu 1/2 cup
of cabbage 4 1/2 - inch slices
of fresh ginger 2 cloves
of whole garlic (not chopped or crushed) Sea salt, to taste 1 cup
fresh or dried shitake or maitake mushrooms Instructions - Add all the ingredients at once and place on a low boil for approximately 60 minutes.
Toss in whatever else you have (carrots, purple potatoes, cauliflower, cabbage, peppers, green beans), sauté a little longer, then pour in a
quart or two
of chicken broth (preferably homemade) and
fresh or frozen tomatoes (I prefer frozen whole tomatoes as the skins peel right off with a little rub under warm
water) and maybe a jar
of tomato paste to intensify tomato flavor.
* Sitz / saltz baths: Take 1 cup salt, 1 cup baking soda, 1 cup epsom salts, 1 cup Aloe Vera, and add into a hot bath, keeping the
water hot for about 1-1/2 hours, while consuming 2
quarts of fresh - squeezed lemonade.
Topically, you can rub
fresh, organic lemon juice on the affected area every day or make a tea infusion
of thinly sliced lemons (3 lemons to a
quart of boiling
water)-- let steep overnight, strain and store in the fridge.
i think once the poly is dry 24 hours, if you spattered
water on it, just wipe it off — my worry would be gouging, or dragging, or heavy appliances sitting on top — leave all that off — Trust me Heather, it will be well worth it to give a
fresh update to your counters, with one
quart of paint and a tin can
of wipe - on poly — hope this helps!