Sentences with phrase «seed oil because»

Just saw an article on WEB MD stating that if you have prostate cancer not to have Flax seed oil Because it make the cancer grow faster.

I suggested the grape seed oil because of it's neutral flavor — but yes — it's also good for high temp cooking!

They're giving refined diets rich in industrial seed oil because that's the simplest way to modify PUFA content while minimizing confounding variables that might change the results (like selenium and astaxanthin in salmon or vitamin E and magnesium in almonds).

We do not use Flax Seed Oil because it is the most unstable of the essential fatty acid oils, and it does not contain GLA.

I recently purchased carrot seed oil because of all the good things I read about it and I can NOT stand the way that it smells.

«I love chia seed oil because it is one of the richest plant sources of omega - 3 oils,» said Annmarie Gianni, founder of Annmarie Gianni Skin Care.

I also used extra virgin olive oil instead of grape - seed oil because I didn't have it.

Not exact matches

I have been buying my organic extra virgin coconut oil online in 1 gallon pail because I use it all the time for cooking, baking & beauty care along with other goodies like hemp seeds, organic almonds, etc..

I didn't follow the instructions to an exact T but it almost didn't matter: I removed all the seeds before toasting, I didn't fry the sauce but did add olive oil to the sauce and left it sitting on a pan for about 15 min, and did not let it sit for 2 hours because it was already late by the time I wanted to use it for enchiladas!

Just be extra attentive to the batter, because different nuts and seeds will behave differently depending on moisture or oil content.

I always grind the seeds to make flax meal or use flax oil because the whole seeds don't actually digest.

Because almond milk is a fairly thin liquid, a spoonful of melted coconut oil and flax seeds pumps up the volume with some healthy fats and richness.

I subbed in grapeseed oil for the coconut oil, and used ground chia seed instead of the flax, because they are what I had on hand, and it is wonderful.

so I really want to try this because it sounds & looks amazing... But, we don't keep sesame seed oil in the house because my daughter is allergic to sesame seeds.

It's because tahini has lots of oil in it from the sesame seeds, and oil and water don't mix easily.

I had to reduce the quantities because I only had 4.5 oz of seeds so I eyeballed the oil measurement to a little less that 1/4 cup.

However, all my recipes are oil and sugar - free, and they're also free of nuts and lots of seeds because I don't digest them well.

Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.

I did read the review that said these came out crumbly and that it could have happened because sunflower seeds aren't as oil rich as nuts so I added about a tablespoon of coconut oil to compensate.

2 - 3 tablespoons olive oil 3 jalapeño chiles, stemmed, seeded and finely chopped 1 small yellow onion, chopped 2 - 3 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon turmeric 1 tablespoon paprika 1 28 - ounce can whole peeled tomatoes, undrained Kosher salt, to taste 6 eggs (I only used 4 because there was just no reason to use 6 for the two of us) 1/2 cup feta cheese, crumbled 1 tablespoon chopped flat - leaf parsley Warm pitas, for serving

I have been cooking with grape seed oil in the past because dr. Colbert had recommended it as a good cooking oil.

, tea tree oil because it's purifying as well as rosehip seed oil, which is high in vitamin E helping with skin cell regeneration.

For single specialized recipes (like Tiramisu and Super Greens), you'll need ingredients like rum, matcha powder, etc. - For the protein bars toppings / frostings, you'll need Greek yogurt, Neufchâtel cream cheese, coconut oil, various nuts and seeds, caramel sauce (I used Date Lady ® Organic Caramel Sauce throughout the book because it's made from dates instead of sugar), 100 % fruit spread, ground flaxseed meal, shredded coconut, quick cooking oats and quinoa flakes.

I subbed the grape seed oil for coconut oil because it's what I had on hand and used the recommended amount of honey.

Standard sunflower seed oil is high - linoleic, because it is high in linoleic acid, which is a type of omega - 6 fat.

I wonder maybe it's because anti fungal pills that I take like oregano oil, grapefruit seed extract and Caprylic acid.

Hemp seeds are awesome because they can replace nuts to give a little variety, in the form of hemp seed oil, hemp butter and even bread.

And all thanks to the goodness of chia seeds, which are amazing because they: Balance blood sugar Add healthy omega - 3 oil to your diet Make you feel more energized Cut your cravings Combat diseases Provide you with stronger teeth & bones Are a great source of protein Help fight belly fat and so much more!

When doing so wear latex gloves and avoid touching your eyes because the oil of the seeds may cause redness and burning.

Because of the vast measure of polyunsaturated fats, flax seed oil ought NOT be utilized for cooking.

1/2 tsp cumin seeds 200mL extra virgin olive oil — use the good stuff because you will really taste it 2 yellow onions, sliced 5 cloves garlic, minced 2 red bell peppers, seeded and sliced into 1 cm wide strips 1 yellow and 1 orange bell pepper, prepared as above 2 jalapenos, roughly chopped 2 tbsp organic raw sugar 2 bay leaves 1.5 tbsp dried coriander Handful fresh parsley (be generous) 4 large or 6 small tomatoes, roughly chopped Salt and pepper to taste

Because of my husband's dietary restrictions, I used agave instead of sucanat, so then I had to exchange the grape seed oil for coconut oil to make up for the extra liquid, I also added lemon extract because I love it and I did add a little extra gluten free flour — it's in the oven now and I'm not sure how it will be but this I'm early in gluten free baking so I'm hopBecause of my husband's dietary restrictions, I used agave instead of sucanat, so then I had to exchange the grape seed oil for coconut oil to make up for the extra liquid, I also added lemon extract because I love it and I did add a little extra gluten free flour — it's in the oven now and I'm not sure how it will be but this I'm early in gluten free baking so I'm hopbecause I love it and I did add a little extra gluten free flour — it's in the oven now and I'm not sure how it will be but this I'm early in gluten free baking so I'm hopeful...

But I'm someone who has been making my own specialty salves for about 6 years — because I have a fairly good collection of essential oils and know which ones to add for which salves, what soothes, what kills germs, what kills fungus (tea tree oil and grapefruit seed extract!)

This Kate Black Rosehip Seed Oil has done everything right because they're actually USDA certified organic.

Because of this study it is now clear that the length of the oil synthesis phase in seed formation is one of the primary factors that determine final oil content.

Twenty to fifty percent of a rapeseed crop, harvested and crushed to yield canola oil, can be lost because the pods open and release the seeds before the farmer can harvest them.

Because federal law continues to outlaw the production and sales of cannabis aside from the CBD oil and hemp seed oil from hemp plants, it is illegal for states that have legalized cannabis to sell products across state borders.

«I stay away from packaged foods and particularly avoid ingredients that promote inflammation in the body, such as gluten, refined sugar and polyunsaturated seed oils such as canola oil (because they are high in omega - 6 fatty acids, which we have too much of in our Western diet).

Perhaps you have already spoken to this, but it keeps me confused because I see so many other reports that say to use a bit of nuts / seeds / avocado / or olive oil each day.

-- maple syrup instead of agave nectar (the first time using maple syrup was because I ran out of agave nectar, and I found that I actually like it better this way)-- melted coconut oil instead of grapeseed oil — fewer nuts / seeds / coconut flakes than the recipe calls for.

I used to feel gross for having an obsession with the condiment (because of the unhealthy industrial seed oils and the shame from mayo haters), but now that Primal Kitchen has launched the world's first healthy mayo — made with pure avocado oil — I don't have to feel like such a weirdo for dipping my fries in its creamy magic.

Because avocado oil may be harder to find and is expensive, you can try another neutral - flavored oil, like grape seed or peanut.

Salad oil does not have the same properties as Olive Oil because the fatty acids profile of seed oils differ substantially from those of olive ooil does not have the same properties as Olive Oil because the fatty acids profile of seed oils differ substantially from those of olive oOil because the fatty acids profile of seed oils differ substantially from those of olive oiloil.

o Flax seed oil should not be used for cooking because it easily becomes oxidized and rancid if exposed to heat.

Consuming the seed whole provides the least amount of ALA, because the oil is locked up inside the fibrous structure of the seed (16).

We use Black Currant Seed Oil as our source of omega 6 GLA because it is more stable than either Borage Oil or Evening Primrose Oil.

Because of their high fat and oil content, nuts and seeds are like little sponges for the chemicals used in conventional growing practices.

My latest snack is peanut butter (1 cup), 1/4 cup coconut oil, 3 «baby scoops» stevia (Kal brand), pinch salt and 3 tablespoons of ground hemp seed (because they have a pretty neutral flavor in the recipe and I believe one of the most nutritious foods on earth.)

Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.

Cordain's analyses found a range of 59 - 66 percent of saturated in the depot fat that hunter - gatherers relished, but he advises his readers to cut all the fat off our meat and replace butter and lard with olive oil, flaxseed oil, walnut oil, canola oil, mustard seed oil or avocado oil, because these oils contain «heart - healthy» monounsaturated fatty acids.