Try It Boil 1/3 teaspoon of dried or fresh
sage in a cup of water and strain; drink three or four times a day when you're bloated.
Not exact matches
All I changed was the miso — I only had a rich red barley one (which might explain the richer colour I got
in my sauce) so only used 1 heaped tablespoon, I omitted the olive oil, and just the 1/2 tsp
of rubbed
sage leaves and I added a
cup of frozen peas to the pasta cooking
water a couple
of minutes before the end.
Bring the stock and 3
cups of water to a boil
in a medium saucepan and add the bay leaf,
sage, thyme, garlic, and salt.
Third — Put the pumpkin puree, almond milk, onion and
sage mixture, and 1/2
of a
cup of the pasta
water in your blender and blend on a high speed until creamy and smooth.
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
Anecdotally, this is how I made Squash Risotto for four: *
In a large saucepan melt 2 tablespoons of butter and sauté 1/4 cup finely chopped onion, scallion or leek for a few minutes / then add 1 1/2 cups Arborio rice to the mix / continue to sauté for five minutes along with a finely chopped teaspoon of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2 cups of stock or plain water to a simmer and hold / add 1/2 cup white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2 cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding mor
In a large saucepan melt 2 tablespoons
of butter and sauté 1/4
cup finely chopped onion, scallion or leek for a few minutes / then add 1 1/2
cups Arborio rice to the mix / continue to sauté for five minutes along with a finely chopped teaspoon
of sage or rosemary, stirring often / meanwhile,
in another saucepan heat 2 1/2 cups of stock or plain water to a simmer and hold / add 1/2 cup white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2 cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding mor
in another saucepan heat 2 1/2
cups of stock or plain
water to a simmer and hold / add 1/2
cup white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon
of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2
cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding more.
2 dozen cherry tomatoes sliced
in half lengthwise olive oil drizzle celtic sea salt 1 c quinoa soaked
in 2
cups of water for 15 mins 1 c chopped broad flat green beans blanched 2 - 3 mins 1 c sliced baby carrots blanched for 2 - 3 mins 2 lg
sage leaves chopped 1 4 - 6 ″ stem rosemary, needles removed and chopped finely 10 chives chopped 10 basil leaves chopped 3 tbsp olive oil 1 1/2 tbsp fresh squeezed lemon juice salt & pepper 1 tsp agave syrup or alternative sweetener such as stevia sparingly
To make
sage tea, put one teaspoon
of dried
sage in one
cup boiling
water and steep for 15 minutes.
To use
sage tea for decreasing milk supply, infuse 1 tablespoon
of dried
sage in 1
cup of boiling
water.
Place a tablespoon
of yarrow,
sage, or peppermint herbs
in a
cup, then let steep with boiling
water for 30 minutes.
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