Sentences with phrase «safflower oil for»

The Use of Safflower Oil for the Treatment of Mycosis Fungoides in Two Dogs.

«I keep a small bottle of neutral - flavored, expeller - pressed, refined safflower oil for this job,» Nahai explains.

Not such a practical idea at that point in the day, but there was a recipe on the bottle of safflower oil for sweet potato zucchini pancake that sounded really good.

I'm a big fan of coconut oil but I used safflower oil for that recipe (just because I had it and wanted to use it).

Not exact matches

Ingredients 1 pie crust (I used this one, with Spectrum vegetable shortening substituted for the butter) 1 1/2 ounces bittersweet chocolate 1/4 cup light corn syrup 2 teaspoons neutral oil, like safflower 3/4 cup dark brown sugar 1/4 teaspoon salt 1/2 teaspoon espresso powder 1 teaspoon vanilla 2 eggs 1 1/2 cups toasted pecan halves

Likewise, substitute the canola oil for safflower or sunflower oil.

Makes 12 1 cup quinoa, rinsed 1/4 cup vegetable oil, such as safflower, plus more for pan 2 cups all - purpose flour, plus more for pan 3/4 cup packed dark - brown sugar 1 1/2 teaspoons baking powder 1 teaspoon salt 1/2 cup raisins 3/4 cup whole milk 1 large egg 1 teaspoon pure vanilla extract Directions

1 package extra firm organic tofu 2 tablespoons neutral - tasting oil like safflower or refined coconut oil, divided 2 tablespoons lemon juice 2 tablespoons brown rice syrup 1 teaspoon herbes de Provence 6 leaves fresh basil, thinly sliced, plus extra for garnish 1/2 teaspoon sea salt 1/4 teaspoon finely ground black pepper

1/4 c. neutral high - smoke point cooking oil (grape seed, canola, safflower), plus additional for grill grates

I used some safflower oil infused with lemongrass made for stirfying for tossing the cauliflower.

This cake is full of flavor and keeps fresh for days, thanks to the pumpkin puree and oil (canola, corn, vegetable, safflower, or light olive) oil.

1 1/2 cups whole wheat pastry flour 1/2 cup all purpose flour (or white whole wheat flour) 1/2 cup hazelnut meal 2/3 cup coconut palm sugar, divided 1/4 teaspoon salt 1/4 cup extra virgin olive oil 1/4 cup hazelnut oil (or high - oleic safflower oil) 1/4 cup cold water 3 cups sliced rhubarb 3 cups raspberries 1 cup blueberries 1 1/2 tablespoons cornstarch 1/4 to 1/2 teaspoon freshly grated lemon zest 1/2 teaspoon freshly grated ginger, optional 1 teaspoon raw (turbinado) or demerara sugar, for sprinkling

For the almond crumble: 2/3 cup rolled oats (not quick) ground in a food processor 1/2 cup whole wheat pastry flour 1/3 cup brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 3/4 cup raw whole almonds, coarsely ground in a food processor 2 tablespoons cold Earth Balance margarine, cut into pieces 2 1/2 tablespoons organic high - oleic safflower oil

Ingredients 1 tablespoon safflower or other neutral oil 1/2 teaspoon brown mustard seeds 1 onion, sliced 1 glove garlic, minced 1/2 teaspoon cumin pinch cayenne Salt Pepper 1 small bunch rainbow chard (about 8 - 10 big leaves), washed, trimmed, and stems and leaves cut into 1 / 2 - inch wide ribbons 1/4 teaspoon sugar 2 teaspoons butter, plus more for the bread 4 eggs, lightly beaten about 3 tablespoons finely chopped mozzarella cheese 4 slices good bakery bread, toasted Garam masala (optional), for garnish

Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage (adapted from Every Grain of Rice by Fuchsia Dunlop) 3 skinless chicken breasts (~ 1.5 lbs without the bone), thinly sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan peppercorn

bottle of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish

Filtered water, tapioca flour, expeller pressed non-GMO canola and / or safflower oil, coconut oil, pea protein, salt, inactive yeast, vegan natural flavours, vegetable glycerin, xanthan gum, yeast extract, citric acid (vegan, for flavour), annatto (for colour), titanium dioxide (a naturally occurring mineral).

For dark rye 2/3 cup warm water 1 teaspoon active dry yeast 1 tablespoon unsulfured molasses 1 teaspoon kosher salt 1 cup bread flour 1 cup light rye flour 2 tablespoons unsweetened cocoa powder 1 teaspoon caraway seeds plus more for topping 1 tablespoon safflower oil plus more for bowl 1 egg whFor dark rye 2/3 cup warm water 1 teaspoon active dry yeast 1 tablespoon unsulfured molasses 1 teaspoon kosher salt 1 cup bread flour 1 cup light rye flour 2 tablespoons unsweetened cocoa powder 1 teaspoon caraway seeds plus more for topping 1 tablespoon safflower oil plus more for bowl 1 egg whfor topping 1 tablespoon safflower oil plus more for bowl 1 egg whfor bowl 1 egg white

For light rye 2/3 cup warm water 1 teaspoon active dry yeast 1 tablespoon unsulfured molasses 1 teaspoon kosher salt 1 cup bread flour 1 cup light rye flour 1 teaspoon caraway seeds plus more for topping 1 tablespoon safflower oil plus more for bFor light rye 2/3 cup warm water 1 teaspoon active dry yeast 1 tablespoon unsulfured molasses 1 teaspoon kosher salt 1 cup bread flour 1 cup light rye flour 1 teaspoon caraway seeds plus more for topping 1 tablespoon safflower oil plus more for bfor topping 1 tablespoon safflower oil plus more for bfor bowl

Crust: 2 2/3 cups flour, half all purpose and half whole wheat pastry flour 1 teaspoon salt 2/3 cup organic canola oil or high - oleic safflower oil 6 tablespoons fat - free milk or soy milk 1 teaspoon milk and 1 teaspoon sugar, for brushing top crust

Filtered water, tapioca flour, expeller pressed non-GMO canola and / or safflower oil, coconut oil, pea protein, salt, inactive yeast, vegetable glycerin, xanthan gum, vegan natural flavours, lactic acid, (vegan, for flavour), spices, garlic, titanium dioxide (a naturally occurring mineral), yeast extract.

Filtered water, tapioca flour, expeller pressed non-GMO canola and / or safflower oil, coconut oil, pea protein, salt, inactive yeast, vegetable glycerin, xanthan gum, vegan natural flavours, lactic acid, (vegan, for flavo

Corn Flour, Whole Rolled Oats, Milled Cane Sugar, Almonds, Vegetable Oil (Canola and / or Safflower and / or Sunflower Oil), Rice Flour, Barley Malt Syrup, Cornstarch, Brown Rice Syrup, Salt, Natural Flavor, Cinnamon Bark, Annatto (for color), Turmeric (for color), Purple Carrot Juice (for color), Ginger Root, Cardamom Seed, Black Pepper, Clove Bud.

Safflower oil eliminates the need for eggs in mayonnaise recipes.

Recognizing that soy is one of the top 8 allergens, Earth Balance took the soybean oil out for their Soy - Free Spread, using a natural oil blend of palm fruit oil, safflower, canola and olive oils.

Pour the mixture into a bread pan greased with safflower oil and pop into the oven for 20 - 25 minutes, or until the top has browned and a toothpick comes out of the center clean.

My favorite low - fat, low - sodium recipe is PUMPKIN AND BEAN CURD STICK CURRY OR STEW — For 4 people — Fry 1 large chopped onion and 6 chopped cloves of garlic in barely 2 tbsp safflower oil till translucent.

Greater rise in fat oxidation with medium - chain triglyceride consumption relative to long - chain triglyceride is associated with lower initial body weight: Substituting dietary long chain triglycerides (e.g., soybean oil, safflower oil, canola oil) for medium chain triglycerides can help prevent weight gain and in some cases help reduce excess weight.

But unrefined oils that are highly polyunsaturated, like unrefined sunflower or safflower oil, undergo more lipid peroxidation when heated that monounsaturated oils like EVOO because there are more opportunities for oxygen to interact with these unrefined polyunsaturated oils.

This impact of heat is true for any cooking oil — sunflower, safflower, corn, soy, or EVOO.

300 ml fat free yoghurt, thinned with 15 ml milk 1 large egg 80 ml oil (such as vegetable, safflower, sunflower or olive oil) 50 grams lightly packed dark brown sugar 1 teaspoon vanilla extract or zest of citrus fruit of your choice 90 grams oat bran 125 grams spelt flour (can substitute plain flour) 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/4 teaspoon table salt several teaspoons sugar — for topping the muffins 3/4 to 1 cup chopped mixed fruit (just about anything but citrus or pineapple will work, I used 10 strawberries but have previously used frozen raspberries and blueberries successfully)

I used coconut oil instead of safflower oil, and more onions and coconut milk than the recipe calls for (I really like onions and they are so good for you).

For the sauce: 3 tablespoons safflower or other neutral oil 1 onion, sliced 3 garlic cloves, left whole 1 jalapeño, halved and seeds scooped out (you can leave in the seeds if you like a lot of spice) 1 28 - ounce can whole tomatoes 1 teaspoon sugar Salt to taste

Because of the yield for this recipe, you could use all bacon drippings or butter, or, if you are vegan / vegetarian, use a mild oil like safflower or canola.

The Calming Bedtime lotion contains coconut, safflower, and oat oil to moisturize while soothing for bed.

Linoleic acid, which is found in safflower, sunflower and olive oil, is also an important ingredient for keeping the skin and follicles hydrated.

I will be trying the lotion recipe I just received from Aspen Naturals in their «thank you for purchasing» email, but will be using safflower oil instead of the almond, olive, or jajoba.

Almond oil, avocado oil, sunflower oil, safflower oil, walnut oil and grapeseed oil can also be added to your bath for an extra dose of moisture.

Being rich in omega - 3 fatty acids, it makes an amazing replacement for corn oil, safflower oil, sunflower oil, and other omega -6-heavy cooking oils that are

Monounsaturated fats (found in nuts, olive oil, and avocados) and the polyunsaturated variety (in corn, soybean, and safflower oils) help your cardiovascular system, improve weight loss, and are crucial for absorbing beta carotene from vegetables like carrots.

Being rich in omega - 3 fatty acids, it makes an amazing replacement for corn oil, safflower oil, sunflower oil, and other omega -6-heavy cooking oils that are thought to cause inflammatory diseases.

Although vegetable oil has a healthy sounding name, it's NOT made from vegetables... As you might already know, vegetable oil actually comes from any combination of corn oil, soybean oil, canola oil, safflower oil, and / or cottonseed oil, ALL of which are absolutely terrible for your health.

The best cooking oil is safflower oil as it has the highest tolerance for heat.

If you are going to use a non-olive vegetable oil, choose cold - pressed grape seed oil, or for a cheaper option, use a cold - pressed, hexane free sunflower or safflower seed oil.

Any interesting note: prior to starting the anti-oxidants she craved the safflower oil and could hardly wait for her next «dose».

Try to use extra virgin olive oil for cooking and avoid using regular safflower and sunflower oils, corn oil, cottonseed oil, and mixed vegetable oils.

Another question of greater immediate importance, as it has to with significant pain: I have successully managed osteoarthritis for nearly 20 years by eliminating certain foods from my diet, one being safflower oil.

For me, it turned out to be any kind of safflower or sunflower oil that did it.

Safflower, Corn, Sunflower, Soybean and Cottonseed Oils all contain over 50 % omega - 6 and, except for soybean oil, only minimal amounts of omega - 3.

Monounsaturated fats are high in nuts (except for walnuts and butternuts), peanuts (a legume), olive oil, olives, avocados, canola oil, high - oleic sunflower oil, and high - oleic safflower oil.