Sentences with phrase «sea vegetable used»

In this visually striking salad, couscous is flecked with another easily prepared ingredient: arame, an elegant, jet - black mildly briny sea vegetable used in Japanese cooking.

Agar - agar is a sea vegetable used as a gelling agent.

Not exact matches

It's a sea vegetable that you can use to thicken puddings, custards, or in this case to give the peanut butter and maple syrup mixture some binding power.

For the broth, I used 6 cups of water and 2 cubes of Rapunzel organic vegetable bouillon with sea salt and herbs, and salted to taste.

Chardonnay) * 6 - 8 cups chicken or turkey stock, preferably homemade (or use vegetable stock or water or a combination of stock and water) * 1/2 cup cream or whole (not «lite») coconut milk * 1/2 cup pure maple syrup * Sea salt and freshly ground pepper, to taste

1 tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to taste

1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped

They use sea vegetables and native ferns in an array of rubs, dips, and infusions.

1 TB of unrefined coconut oil half of a bunch of collard greens or kale, torn into pieces (I like using a bit of both) 1/2 cup of frozen vegetables (I used frozen carrots) 1/2 tsp of ground turmeric 1/4 tsp of garlic powder 1/4 tsp of onion powder 1/4 tsp of fine sea salt 1/2 cup of leftover roasted vegetables (I used parsnips and brussels sprouts) 1 Epic bar (I used the Uncured Bacon flavor, which is AIP Paleo), chopped into pieces

This highly nutritious certified organic sea vegetable can be used in soups, bone broths, chowders, fish dishes, salads, when baking or steaming vegetables, miso soups and added to other seasonings such as salt and pepper grinders, to add valuable and important extra nutrition and flavour.

-LSB-...] paste 1/4 cup lentil cooking liquid or vegetable broth 3 large tomatoes, diced (we used 1 quart homemade pureed tomatoes) 1/2 teaspoon sea salt or to -LSB-...]

Approx. 8 cups homemade chicken stock 2 cups cooked chicken meat (I use meat left over from making stock) 1 large onion, diced 1 - 2 cloves garlic, minced 1 heaped teaspoon sea salt Pepper — couple shakes 1/4 teaspoon dried thyme 1/4 teaspoon dried thyme marjoram 1 celery stalk, finely sliced 3 carrots, peeled and diced 2 - 3 other root vegetables (eg.

Japanese nori, a nutrition - rich sea vegetable sold in paper - thin sheets, is used to create nori rolls, or vegetable sushi.

1/2 cup popcorn kernals 2 - 3 tablespoons oil (coconut or vegetable oil work well) sea salt to taste 1 6 - oz bar of dark chocolate 1 6 - oz bar of white chocolate 3 full sized candy canes, crushed (I put mine into a large plastic bag and used my rolling pin to let out some aggression)

Ingredients For the asparagus and porcini cream 200 g fresh and cleaned asparagus 300 ml filtered water 200 ml vegetable cream (I used oat cream) 2 tablespoons extra virgin olive oil whole sea salt, just enough to taste ground nutmeg, to taste freshly ground white pepper, to taste 4 tablespoons cornstarch, dissolved in about 70 -LSB-...]

Non-processed pink salts, sea vegetables, sea algae and cereal grasses should be used regularly to provide an abundance of critical trace minerals.

Wet - 1.5 Cups Vegetable Broth (I used Imagine Vegetarian No - Chicken Broth) 1/2 Cup Mashed Chickpeas 1/2 Cup Chickpea Soaking Liquid 1 Tablespoon Chickpea Miso 1 Tablespoon Extra Virgin Olive Oil Dry - 1.75 Cups Vital Wheat Gluten 1/4 Cup Sweet Sorghum Flour 1/3 Cup Nutritional Yeast 2 Tablespoons Potato Starch 2 Tablespoons Simpy Organic All Purpose Seasoning 2 Teaspoons Sea Salt 2 Quarts Vegetable Broth For Boiling

Ingredients half a medium celeriac, peeled and julienned 2 tablespoons lemon juice 5 - 6 tablespoons vegetable cream (I used almond cream) a few fresh parsley leaves, cleaned and chopped 1 teaspoon truffle paté (a paté of black summer truffle in olive oil, with no added ingredients) hazelnut oil, to taste whole sea salt, just enough to -LSB-...]

1-1/4 cups Wheat Bran 1-1/4 cups Whole Wheat Flour 1 tsp Baking Powder 1-1/2 tsp Baking Soda 1/4 tsp Sea Salt 3 Tb Brown Sugar, packed 1 tsp Baking Spice (or cinnamon) 3/4 cups Raisins (or walnuts, I used raisins, dried cranberries would be good too) 2 Tb Vegetable Oil 1 6oz cup Plain Lowfat Soy Yogurt 1/4 cup Applesauce 1 large Overripe Banana

2 tablespoons oil (ghee / butter / lard) 1 medium onion, diced 2 cloves garlic, minced 2 pounds zucchini, rinsed and diced 1 medium potato (I used Yukon gold, about 1.5 cups small dice) 1 tablespoon curry powder 3 - 4 cups chicken / vegetable stock 1 cup frozen chopped spinach (or equivalent fresh) 1 teaspoon sea salt (or to taste) Pepper

SUBSTITUTION OPTIONS: - Coconut milk, soymilk, or another unsweetened nondairy milk in place of almond milk - Vegetable broth in place of filtered water (if using broth, decrease sea salt to 1/2 tsp)- 1/4 cup chopped red onion in place of shallot - Yellow or orange bell peppers in place of red - Any small, hot pepper in place of serrano - Additional cashews in place of pistachios (in the bisque)- Walnuts or almonds in place of pistachios (in the pistou)- Fresh cilantro in place of flat - leaf parsley

Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2 of a fresh lemon extra sea salt, as needed for seasoning

Ingredients 1 medium cauliflower, cleaned and divided into florets 200 ml plain (unflavoured), unsweetened, GMO - free vegetable cream (I used almond cream) 3 - 4 tablespoons extra virgin olive oil whole sea salt, just enough to taste 1 teaspoon powdered turmeric grated nutmeg, to taste 1 tablespoon poppy seeds

2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro

For the peppers: 6 - 8 large peppers (poblano, banana peppers, etc.) 1 tbsp neutral oil 1 small onion, chopped 2 cloves garlic, minced 1 c (240 ml) grated carrot 1 8 oz block tempeh, crumbled 1 medium tomato, chopped 1/2 tsp cumin 1/4 tsp cinnamon pinch cloves pinch nutmeg 1/2 tsp sea salt 2 Tbsp Bragg's Liquid Aminos, tamari or soy sauce 1-1/2 c vegetable broth, divided 2 tbsp tomato paste 1 large apple, cored and chopped 2 tbsp dried raisins or fruit (I used a mix of cranberries, blueberries, and cherries) zest of one orange

Ingredients: 1 cup uncooked red quinoa, rinsed and drained 1/2 tbsp coconut oil (or other oil) 3 garlic cloves, minced 2 cup diced sweet onion (about 1/2 large) 1 jalapeno, seeded if preferred and diced 1 large sweet potato (350 g), peeled and chopped to 1/2 -1 inch dice (2.5 - 3 cups) * 1.5 tsp ground cumin 1 tsp chili powder 1/2 tsp ground coriander 6 cups vegetable broth 1.5 cups cooked black beans (one (15 - oz) can rinsed and drained) fine grain sea salt and black pepper, to taste (I used 1/2 tsp salt or a bit more) 1/4 tsp cayenne pepper (or red pepper flakes) 2 handfuls Spinach or kale leaves, optional toppings: avocado, corn chips, cilantro, cashew cream, lime juice, tomatoes or salsa, green onion

Slow Cooker Vegetable Broth Recipe 1 medium or large white or yellow onion, peeled and cut - up 1 organic celery heart or about 6 stalks celery, trimmed and cut into chunks 4 big organic carrots, peeled and cut into chunks 4 big cloves garlic, peeled and thickly sliced 2 bay leaves 2 teaspoons sea salt (I use Celtic sea salt) 1 teaspoon whole black peppercorns 1/8 teaspoon dried thyme or a few fresh thyme sprigs 6 cups fresh cold water

3) SuperGreens Powders: Use a SuperGreens powder or capsule supplement that is loaded with chlorophyll rich plants, sea vegetables, algae & cyanobacteria.

for the pancakes 1 cup sourdough starter 1 1/2 cup warm purified water 2 1/2 cups spelt flour (I used sprouted spelt, this brand is amazing) 2/3 cup almond milk 2 tablespoons coconut sugar 1 teaspoon sea salt 1 teaspoon baking soda 2 tablespoons grape seed oil (or other vegetable oil), plus more for frying the pancakes

5 1/3 cups bread flour, divided, plus more for surface (Kindred uses King Arthur) 1 cup heavy cream 1/3 cup mild honey (such as wildflower or alfalfa) 3 tablespoons nonfat dry milk powder (such as Alba) 2 tablespoons active dry yeast (from about 3 envelopes) 3 large eggs 4 tablespoons (1/2 stick) unsalted butter, cut into pieces, at room temperature Nonstick vegetable oil spray Flaky sea salt (optional, but shouldn't be)

2 tbsp olive oil 1 yellow onion, chopped 4 cloves garlic, minced 8 small beets, peeled & quartered (we used Chioggia beets) 4 medium sized carrots, sliced in large pieces 2 sprigs thyme sea salt & pepper to taste 2 tbsp tomato paste 1 cup red wine 2 cups vegetable stock 3 bay leaves 2 tsp arrowroot powder, solved in 2 tbsp water (optional)

1 bunch kale — stems removed, leaves chopped into bite size pieces 1/2 medium kabocha squash or other winter squash — roughly chopped, skin removed 1 tablespoon coconut oil 1 large onion — finely chopped 1 tablespoon curry powder (I used homemade curry from this amazing book) sea salt 1 1/2 cup warm good quality vegetable broth 1 cup unsweetened canned coconut milk, plus more if needed 1/2 lime — juice Parmesan or sheep / goat milk feta — to taste, optional freshly ground black pepper 1 - 2 tablespoon finely chopped parsley

The use of the Maya Natural Sea SaltTM will enhance the natural saltiness of the shrimp and bring out the sweetness of the vegetables used in this recipe.

Agar is another sea vegetable based thickener, available in most health food stores, and I use it in this recipe to achieve a mousse - like consistency.

Use a slotted spoon (to avoid adding extra water) to add the beans to the vegetables and rice, sprinkle on the remaining teaspoon of chili powder and 1/2 teaspoon of cumin, and grind more sea salt and black pepper on top if desired.

Collaborating with its customers, Salt of the Earth's R&D department yielded a 25 - 35 % sodium reduction across a variety of vegan and vegetarian products using its Mediterranean vegetable umami extract, which combines sea salt with tomato concentrates, mushroom and seaweed extracts using a proprietary process.

Nut & Seed Granola from Feeding the Whole Family: Cooking with Whole Foods by Cynthia Lair (shared with permission) 3 cups rolled oats 1/2 cup sesame seeds 1/2 cup sunflower seeds 1/2 cup pumpkin seeds 1/2 cup almonds, chopped 1 cup whole wheat pastry flour 1/2 tsp cinnamon pinch sea salt 1/3 cup cold - pressed vegetable oil (we like to use coconut, though all wet ingredients need to be at room temperature to do so) 1/3 cup brown rice syrup or maple syrup 1/4 cup apple or orange juice (in a pinch, most other juices have worked for us too) 1 tsp vanilla 1/4 tsp almond extract

I use it to dress salads or any vegetables along with lime juice, and sea salt.

To summarize, traditional fermented soy products such as miso, natto and tempeh - which are usually made with organically grown soybeans - have a long history of use that is generally beneficial when combined with other elements of the Oriental diet including rice, sea foods, fish broth, organ meats and fermented vegetables.

The pure sea salt that we use may have some minute traces of iodine in it, although the level in the final fermented vegetables would be even smaller.

Bay leaf, Black pepper (limit to one pinch occasionally), Cream (use occasionally), Herb tea, Honey (limit to one teaspoon daily), Lemon juice, Moerman Mayonnaise (recipe in book), Nutmeg, Olive oil (use cold - pressed type only), Cheese, grated (Use low - fat, low - salt varieties only), Parsley (use sparingly), Sea Salt (use only a pinch in cooking water), Sunflower oil (use cold - processed type only), Vegetable bouillon cubes (use those made without chemicals or preservatives onluse occasionally), Herb tea, Honey (limit to one teaspoon daily), Lemon juice, Moerman Mayonnaise (recipe in book), Nutmeg, Olive oil (use cold - pressed type only), Cheese, grated (Use low - fat, low - salt varieties only), Parsley (use sparingly), Sea Salt (use only a pinch in cooking water), Sunflower oil (use cold - processed type only), Vegetable bouillon cubes (use those made without chemicals or preservatives onluse cold - pressed type only), Cheese, grated (Use low - fat, low - salt varieties only), Parsley (use sparingly), Sea Salt (use only a pinch in cooking water), Sunflower oil (use cold - processed type only), Vegetable bouillon cubes (use those made without chemicals or preservatives onlUse low - fat, low - salt varieties only), Parsley (use sparingly), Sea Salt (use only a pinch in cooking water), Sunflower oil (use cold - processed type only), Vegetable bouillon cubes (use those made without chemicals or preservatives onluse sparingly), Sea Salt (use only a pinch in cooking water), Sunflower oil (use cold - processed type only), Vegetable bouillon cubes (use those made without chemicals or preservatives onluse only a pinch in cooking water), Sunflower oil (use cold - processed type only), Vegetable bouillon cubes (use those made without chemicals or preservatives onluse cold - processed type only), Vegetable bouillon cubes (use those made without chemicals or preservatives onluse those made without chemicals or preservatives only),

In China sea vegetables are part of the cuisine, and in Chinese Medicine Kombu and Wakame sea veggies are used medicinally in decoctions for phlegm in the lungs caused or aggravated by the heat of febrile illness, especially when there is a feeling of fullness and obstruction in the chest caused by phlegm.

Yes, that's perfectly acceptable, especially if you include good helpings of sea vegetables and stay away from the larger, heavy - metal laden fish... I'd also use some organic chlorella, iodine and selenium sources...

Serve vegetables and 1/2 -1 sliced avocado over scrambled eggs, sea salt and pepper to taste, and (optional) eat by wrapping everything in nori seaweed wrap and using the nori like a scoop.

We also use all organic vegetables, sea salt and herbs to create the most nutritious bone broth out there.

1/2 cup popcorn kernals 2 - 3 tablespoons oil (coconut or vegetable oil work well) sea salt to taste 1 6 - oz bar of dark chocolate 1 6 - oz bar of white chocolate 3 full sized candy canes, crushed (I put mine into a large plastic bag and used my rolling pin to let out some aggression)

The macrobiotic diet is based on the use of whole cereal grains, beans, fresh local vegetables and fruits, sea vegetables, and other whole, natural foods.

As the thyroid gland requires small amounts iodine to function (T4 uses 4 iodines and T3 uses 3 iodines per molecule), sea vegetables can be beneficial.

Cups 2 teaspoons vegetable oil 3 garlic cloves, crushed to a paste with a little sea salt 1 (1 - inch) piece fresh ginger, peeled and finely grated, reserving any juice 1 teaspoon finely grated lemon zest (optional) 2 red chiles, seeded and finely sliced (optional) 10 ounces ground turkey or chicken (any ground meat should work actually) 1/2 cucumber, seeded and cut into 1/2 - inch dice 3/4 cup (2 ounces) snow peas, trimmed and cut into very thin strips 4 scallions, thinly sliced on the diagonal 8 basil leaves Handful of fresh cilantro leaves 4 crisp iceberg or Boston lettuce leaves 1/4 cup (2 ounces) bean sprouts, soaked in ice water and drained just before use

The sweet potatoes for Jackson's Honest Sea Salt Sweet Potato Chips are sourced from farms which never use GMO varieties of vegetables.