Sentences with phrase «see my notes above»

See my note above, p. 153, on the textual reading here, and also my article, «Studies in the Text of St. Mark,» Anglican Theological Review, 20:103 ff.)

These taste sweet but not overly so, see notes above if you prefer to make them sweeter.

See your note above.

Add more water as needed (see note above).

1 cup oat flour (You can make your own by finely grinding oats in a food processor) 1/4 cup ground flax seed 1 - 1.5 tsp sea salt * see notes above 1 tbsp finely chopped, fresh rosemary 1/4 cup olive oil 1/2 cup water

Serve immediately warm or let cool and store in the fridge, to serve the next day (see note above if serving cold).

1 cup oat flour (You can make your own by finely grinding oats in a food processor) 1/4 cup ground flax seed 1 - 1.5 tsp sea salt * see notes above 1/4 cup olive oil 1/2 cup water 1 tsp each sesame seeds, hemp seeds, sunflower seeds, and chia seeds (or other seeds of your choice)

Combine all the ingredients for skillet granola (see the notes above for substitutions).

Carefully pour some water into the pan on the bottom shelf, and place your bread on the top shelf (see note above).

1 teaspoon unflavored granulated gelatin plus 1 tablespoon water, or one envelope Whip it (see note above)

Make it your own and see my notes above for more tips!

1/2 cup hazelnuts [see note above] I cup cooked lentils (brown or green) 3/4 teaspoons salt 1/4 cup dried cranberries

6 Ounces Kale, Chopped 3 Cups Cooked Chickpeas 1/3 Cup Tahini 2 Tablespoons Fresh Lemon Juice 2 Garlic Cloves, Peeled 1 Cup Mixed Fresh Herbs (Such as Parsley, Cilantro, Mint, Basil) Salt & Pepper Extra Virgin Olive Oil To Serve: Whole Grain Tortilla Chips Fresh Crudités (See Notes Above)

3 Pound Pears, Apples, or Combination 2 Tablespoons Coconut Palm Sugar, Brown Sugar, or Honey (See Notes Above) 2 Tablespoons Lemon Juice 2 Teaspoons Ground Cinnamon

1 Cooking Pumpkin Or Winter Squash of Choice (See Note Above), Peeled, Seeds Removed, And Cut Into Wedges 2 Tablespoons Olive Oil 1/3 Cup Pure Maple Syrup

1 pound black beans, soaked overnight (or use the quick soak method) 2 tablespoons organic canola oil or high - oleic safflower oil 2 medium - large yellow onions, chopped 4 cloves garlic, minced 1 poblano pepper, chopped 1 red bell pepper, chopped 4 jalapeno peppers, minced 8 ounces minced seitan, or a 12 - ounce package of vegetarian ground beef (see note above) 3 tablespoons chili powder (I used 2 tablespoons of ancho and 1 New Mexican) 1 teaspoon cayenne pepper 1 tablespoon ground cumin 1 1/2 teaspoons oregano, preferably Mexican 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 28 - ounce can diced tomatoes 3 cups chopped butternut squash (1 / 2 - inch cubes) 1/3 cup chopped fresh cilantro

2 Tablespoons Olive Oil 1 Medium Onion, Diced 2 Celery Stalks, Diced 1 Large Carrot, Peeled & Diced 1 Red Pepper, Cored & Diced 3 Garlic Cloves, Peeled & Minced 1 Small Eggplant (1 Pound) Cut Into 1/2 Inch Dice) 1 Tablespoon Ground Cumin 1 Teaspoon Ground Chipotle Pepper 1/2 to 1 Teaspoon Cayenne Pepper 1 Teaspoon Dried Oregano Salt & Pepper 2 (15 Ounce) Cans Chopped Tomatoes 2 (15 Ounce) Cans Black Beans, Drained 1/2 Cup Dried Lentils 1/3 Cup Chopped Fresh Cilantro Juice of 1 Lime Toppings Of Choice (See Notes Above)

Preheat oven to 300 degrees F. Slice the loaves as thinly as possible (see notes above), at least 1/8 of an inch or thinner.

1 tablespoon Dulce granules (see note above next to «mayo.»

The next morning, either throw out the soaking liquid, or retain it (see notes above).

2 cups whole wheat pastry flour 1/2 cup sugar 1 tablespoon cocoa powder 2 teaspoons instant espresso powder 3 1/2 teaspoons ground ginger 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg, preferably freshly ground Pinch cayenne pepper Scant 3/4 teaspoon salt 1/2 teaspoon baking soda 2 teaspoons baking powder 1/4 cup well - chopped pecans 1/2 cup extra-virgin olive oil 2 teaspoons vanilla extract 2 tablespoons non-dairy milk of choice (can substitute regular milk) 1/2 cup blackstrap molasses (see note above) 1/4 cup demerara sugar

1 (112g) extra ripe banana, mashed 1/2 cup (142g) natural peanut butter 2 tablespoons (22g) refined coconut oil, melted (but not hot) 1/4 cups (78g) pure maple syrup 1/4 cup (55g) Califia Farms original almondmilk 1 1/4 cups (122g) oat flour 1/2 teaspoon fine sea salt 1/4 teaspoon baking soda 1 cup (98g) thick rolled oats 1/4 cup unsweetened banana chip meal (see notes above) 1/4 cup dry roasted peanuts, roughly chopped 2 ounces good quality dark chocolate, roughly chopped

2 Tablespoons Olive or Coconut Oil 3 Cloves Garlic, Peeled & Chopped 1 Small Onion, Peeled & Chopped 1 Tablespoon Ground Tumeric 4 Tablespoons Grated Fresh Ginger 1 Cup Red Lentils, Sorted 3 Medium Sweet Potatoes, Peeled & Cut Into 2 - inch Pieces 6 Cups Organic Vegetable Broth 1/3 Cup Coconut Milk Pinch Red Pepper Flakes Salt & Pepper To Taste Garnish of Choice (See Notes Above)

4 teaspoons extra virgin olive oil, divided 1 1/2 cups small cherry tomatoes (the fresher and sweeter the better) 2 medium zucchini, julienned (see note above) 1 medium yellow onion, halved lengthwise and thinly sliced 2 cloves garlic, minced 2 tablespoons basil chiffonade 2 tablespoons Meyer lemon juice 2 tablespoons slivered (not sliced) almonds, toasted Salt and freshly ground black pepper to taste

6 cups (540g) rolled oats 1/2 cup (85g) raw buckwheat groats, optional 1 teaspoon (5g) fine sea salt 1 1/2 teaspoons ground cinnamon 1/2 teaspoon vanilla bean powder, optional 1/2 -3 / 4 cup (130 - 195g) pure maple syrup (see notes above) 1/2 -3 / 4 cup (90 - 135g) unrefined coconut oil (see notes above) 1 tablespoon (12g) pure vanilla extract

The centers may still appear uncooked (see notes above).

1 Cup Farro (Or Barley) 2 Ounces Dried Porcini Mushrooms, Finely Chopped 4 Tablespoons Olive Oil 1 Large Onion, Peeled & Diced 4 Cloves Garlic, Peeled & Minced 2 Stalks Celery, Diced 8 Ounces Fresh Chopped Mushrooms (See Note Above) 4 Small Potatoes, Peeled And Finely Sliced 4 Cups Chicken Broth 1/2 Cup Silken Tofu 1 Tablespoons Fresh Chopped Thyme Salt And Pepper For Garnish: 8 Slices Whole Grain Baguette Bread Grated Caciocavallo Cheese (Or Other Full Flavored Melting Cheese)

First things first: preheat a Belgian waffle maker according to the manufacturer's instructions (see notes above if you don't have a Belgian waffle maker).

Pour the milk through a couple of layers of cheesecloth (see note above).

1/2 cup desiccated coconut 1/2 cup raw brazil nuts pinch pink Himalayan salt 5 medjool dates, pitted zest of 1 organic lemon (see note above) 1 Tbsp coconut oil, gently melted (see note below)

1 cup cashews, soaked 1/2 cup coconut milk (I used Little Islands Original Coconut Drinking Milk) 1/4 cup pure maple syrup 1/2 vanilla pod, scraped (or 1/2 tsp vanilla powder) pinch himalayan pink salt 1/4 cup coconut oil, gently melted (see note above)

2 cups raw cashew nuts, soaked 2 - 4 hours 3/4 cup pure maple syrup 1 lemon, juiced 1 vanilla pod, scraped 3/4 cup raw cacao powder pinch sea salt 1/2 cup coconut oil, gently melted (see note above) 1/4 cup raw cacao butter, gently melted (see note above)

11/2 cups red split lentils (masoor dal), picked over, washed and drained 5 cups water 3 tablespoons high - oleic safflower oil 1/2 teaspoon black mustard seeds 1 tablespoon minced fresh ginger 3 cloves garlic, finely minced 3 small dried red chili peppers 1 medium onion, peeled and thinly sliced 1/2 small head of green cabbage, cored and thinly sliced or shredded (4 - 5 cups) 1 1/4 teaspoons ground cumin (preferably freshly ground) 1/2 teaspoon ground turmeric 1/2 teaspoon coriander or garam masala Pinch asafetida (see note above) 1 teaspoon dried fenugreek leaves (see note above) 1 cup finely chopped or crushed tomatoes (I used Pomi chopped tomatoes) 1 teaspoon salt Freshly squeezed lime juice, optional

1 cup dried cannellini beans 3 cups vegetable broth (see note above) 4 cups water 2 tablespoons extra-virgin olive oil Pinch salt 1 bay leaf 1/4 to 1/2 teaspoon Aleppo pepper 1/4 cup dry or medium - dry sherry 4 large thinly sliced shallots (about 1 1/2 cups) 1 medium butternut squash, cut into 1/2 inch cubes (about 4 cups) 1 5 - ounce package baby spinach 2 teaspoons sherry vinegar

Set a wire rack inside a rimmed baking sheet and put on kitchen gloves (see note above).

Remove the sides of the pan and cut the cake into two layers (see note above.)

2 1/4 cups milk (see notes above), heated 3 ounces of espresso (or very strong coffee) Pumpkin Simple Syrup, recipe below Dash of salt (see notes above)

See my note above (re: best truffles I've ever had in my life;)-RRB-.

Pour batter into the loaf pan (see note above) and bake about an hour and 10 minutes, or until a knife inserted in center of loaf comes out clean.

1 cup (140g) all - purpose unbleached flour 1 tablespoon (10g) potato starch, optional (see notes above) 1 tablespoon (12g) cane sugar 1 tablespoon (12g) baking powder 1/4 teaspoon (2g) fine sea salt 1/2 cup (102g) Mountain Valley sparkling spring water 1/2 cup (112g) unsweetened almondmilk 1 tablespoon (12g) suncoco oil (or any neutral - flavored oil)

Use gluten - free stock if you are gluten - sensitive) 1 14 - oz can chopped tomatoes in puree or juice (see note above) Salt and pepper to taste

Dough 2 tablespoons (26g) filtered water, between 105 - 108 ˚F 1/2 heaping teaspoon (2g) active dry yeast 2 teaspoons (8g) cane sugar 1 tablespoon (11g) refined coconut oil, melted (but not hot) 3 tablespoons (45g) spiced apple cider concentrate, warm (see notes above) 1 cup + 1 tablespoon (132g) light spelt flour, plus more for kneading 1/8 teaspoon fine sea salt Pinch of ground cinnamon

Brush each square with melted butter or milk (see notes above).

1/2 to 3/4 Cup Packed Brown Sugar (See Notes Above) 1/2 cup Honey 1 1/2 Tablespoons Ground Cinnamon 1/2 Teaspoon Ground Cloves 10 Medium apples, Peeled, Cored, & Cut Into Large Dice

That can be nice served over ice cream, or even as the topping for a slice of cake (see note above)!

6 (75g) square 1 ″ ice cubes (see notes above) 1 1/2 (180g) medium ripe bananas, sliced and frozen 2 tablespoons powdered peanut butter 1/2 -2 / 3 cup Califia Farms unsweetened vanilla almondmilk 1/2 ounce good quality dark chocolate, roughly chopped

Preheat the oven to 375 degrees (see the note above).

See my note above, soaking them for longer gives you a better result, so be patient!

1 (13.5 ounce) can full - fat coconut milk 1/2 cup unsweetened flaked coconut ± 2 tablespoons desired liquid sweetener (honey, syrup, coconut nectar, etc.) OR 1/4 cup powdered sugar (see note above) 1/2 vanilla bean, scraped 1 teaspoon vanilla extract 1/4 teaspoon kosher salt 2 tablespoons unsweetened shredded coconut

1 small sweet potato 2 cans (á 285 g) cooked red lentils 1 organic egg (or 1 chia / flax egg) 3 sundried tomatoes 2 tbsp nutritional yeast (optional) 5 tbsp gluten - free oat flour (see notes above) 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp black pepper 1 tsp herb salt olive oil, for baking