De Haan sees The Loneliest Monk, a sculpture of a dismembered plaster foot speckled with tiny
salt water pearls and set on a stack of Himalayan pink salt bricks, as a portrait of the Syrian hermit saint Symeon the Stylite, who lived for 37 years on a platform atop a pillar near Aleppo some 1,500 years ago.
Not exact matches
Meanwhile, boil the
pearled barley in heavily
salted water for fifteen minutes or until al dente.
Ingredients 200 g
pearled or semi-
pearled farro, rinsed under running
water (plus natural mineral or filtered
water, and a pinch of whole sea
salt to cook it - use 1 part farro, 2 parts
water) the juice of 1 lemon 2 large handfuls of fresh green beans, ends trimmed, washed and cut into pieces (plus natural mineral or -LSB-...]
1 tbsp canola oil 12 oz button mushrooms, sliced 4 oz fresh shiitake or oyster mushrooms, sliced 4 oz cremini mushrooms, sliced 1 medium yellow onion, diced 2 stalks celery, chopped 2 tbsp chopped shallots 6 cups hot
water (or chicken broth) 1/2 cup
pearl barley 1/4 cup dry white wine 2 tsp Dijon mustard 2 tbsp dried parsley 1 tsp dried thyme 1/2 tsp
salt 1/2 tsp ground white pepper 1/3 lb green beans, trimmed and cut into 1 - inch pieces
1/2 cup
pearl barley 1 cup
water 2 garlic cloves, peeled 1/2 cup walnuts plus more for garnish 1/2 ounce Parmesan, grated, plus more shaved for serving 1-1/2 cups basil leaves 1/4 teaspoon
salt 1/4 teaspoon black pepper 1/4 cup olive oil 1 - 15 ounce can cannellini beans, drained and rinsed 1 handful baby arugula 2 scallions, thinly sliced 2 tablespoons minced chives 1/4 cup chopped walnuts
Waffle dough 2 1/4 teaspoons (7g) active dry yeast 1/4 cup (50g) warm
water, between 105 - 108 ˚F 2 cups (280g) white whole wheat flour 1/2 teaspoon (2g) fine sea
salt 1/4 cup (52g) cane sugar 1/4 cup (45g) refined coconut oil, melted 1/2 cup (110g) unsweetened almondmilk, room temperature 2 flax eggs (88g) 1 teaspoon (4g) pure vanilla extract 1/2 cup
pearl sugar
Boil
pearl onions in
salted water 15 minutes and drain in a colander.
ingredients TURKEY POT PIE 2 tablespoons olive oil 1/2 cup
pearl onions 2 carrots (peeled, 1 / 2 - inch dice) 2 garlic cloves (peeled, minced) 1 russet potato (peeled, 1/2 - inch dice) 1 head fennel (cored, fronds removed, diced) 6 tablespoon butter 6 tablespoons flour 2 cups turkey stock (recipe below) 1 tablespoon tarragon leaves (chopped) 2 cups store - bought turkey breast and legs (skin removed, shredded) 1 sheet store - bough puff pastry (thawed) 1 egg (beaten) Kosher
salt and freshly ground black pepper (to taste) FOR THE TURKEY STOCK: 1 onion (quartered) 1 carrot (peeled, cut into 1 - inch pieces) 1 head of garlic (halved crosswise) 4 sprigs thyme 1 fresh bay leaf 1 tespoon black peppercorns 1 - 2 pounds turkey carcass, bones and wings 1 ham hock 2 gallons
water
1 tablespoon plus 2 tablespoons olive oil 1 cup whole - wheat
pearl (Israeli) couscous 1 cup plus 2 tablespoons
water 1 tablespoon fresh lemon juice 1 tablespoon minced shallots 1/2 teaspoon kosher
salt 1/4 teaspoon black pepper 2 handfuls baby arugula 12 fresh Mission figs, quartered 1/4 cup chopped walnuts 1/4 cup goat cheese crumbles
10 cups (2.5 L)
water, divided 1/2 cup (125 mL)
pearl barley, rinsed and drained 1/2 cup (125 mL) hulled millet 1 clove garlic 3 tbsp (45 mL) raw sunflower seeds 2 tbsp (30 mL) raw almonds 2 green onions, roughly chopped 2 tbsp (30 mL) roughly chopped fresh parsley leaves 1/2 cup (125 mL) roughly chopped red onion 1 cup (250 mL) chopped extra firm tofu 1/4 cup (60 mL) grated carrot 1/4 cup (60 mL) grated beet 1 1/2 tbsp (22 mL) tamari 1/4 tsp (1 mL) cayenne pepper 1/4 tsp (1 mL) Mexican chili powder 1 tsp (5 mL) curry powder 1 tsp (5 mL) sea
salt 1 tsp (5 mL) cornstarch 3 tbsp (45 mL) mixed fresh herbs or 1 tbsp (15 mL) each of 3 of your favourite dried herbs (basil, oregano, marjoram, etc.) 1/4 cup (60 mL) spelt flour 2 tbsp (30 mL) powdered nutritional yeast oil, for frying (sunflower, canola, neutral - flavoured coconut)
For the porridge: 2 Tbsp chia seeds 1 cup plus 6 Tbsp almond milk or coconut milk, divided 3 cups purified
water 1/2 cup
pearled barley, rinsed in a strainer sea
salt 1 Tbsp coconut sugar 1 tsp vanilla extract (optional) 1 1/2 tsp ghee (optional)
Cook barley in a medium pot of boiling
salted water until tender, 50 — 60 minutes for hulled or hull-less, 20 — 30 minutes for
pearl.
Cook barley in a large pot of boiling
salted water until tender, 15 — 20 minutes for
pearl, 35 — 40 for hulled or hull-less.
Coconut Matcha Shake with our white dragon matcha, frozen coconut cream, rose
water,
pearl power, himalayan pink
salt, tocos, love ✨ #apotionaday #whitedragonmatcha #simplepleasures #springfeel
Water, Pork Liver, Turkey, Corn Flour, Cracked
Pearled Barley, Powdered Cellulose, Calcium Sulfate, Glycine, Natural Flavors, Fish Oil, Guar Gum, Choline Chloride, DL - Methionine, Calcium Carbonate, Potassium Citrate, Dicalcium Phosphate, Taurine, Xanthan Gum, vitamins (Vitamin E Supplement, Thiamine Mononitrate, Ascorbic Acid (source of Vitamin C), Niacin Supplement, Pyridoxine Hydrochloride, Calcium Pantothenate, Vitamin B12 Supplement, Riboflavin Supplement, Biotin, Vitamin D3 Supplement, Folic Acid), Locust Bean Gum, Iodized
Salt, minerals (Zinc Oxide, Ferrous Sulfate, Manganese Sulfate, Copper Sulfate, Calcium Iodate), Beta - Carotene.