The good news is that ingesting
small flakes of nonstick coating is not dangerous.
But unlike his previous memristor, which used individual,
small flakes of MoS2, Hersam's memtransistor makes use of a continuous film of polycrystalline MoS2 that comprises a large number of smaller flakes.
Slightly flaky — powder is not completely smooth there are
small flakes of flax seeds that do not dissolve
Sprinkle the shaved leaves directly into salads or over curries, or gather the shaved bits on your cutting board and run your knife through them a few times for dishes where you'd prefer
smaller flakes of the grassy herb.
We've already got some scratches on the «chrome» lower panel on the rear and
a small flake of plastic chrome has chipped away from the front frame.
Not exact matches
It also reminds me
of flaking out myself every time I sat down with the baby, when my kids were
small!
10 ripe sweet strawberries — divided 3 large heirloom tomatoes — roughly chopped 1
small bell pepper — seeded and roughly chopped 1 medium cucumber — peeled and roughly chopped 1/3 cup soft sun - dried tomatoes juice
of 1/2 lemon 1 - 2 garlic cloves — roughly chopped about 1/4
small red chili pepper or more to taste — seeded, or 1/4 teaspoon red pepper
flakes dash
of cayenne pepper — optional 1/2 teaspoon sea salt large handful fresh basil leaves, plus more for garnish
If you want to make the potato croutons then chop the remaining potatoes (you don't need to peel these ones) into
small pieces and place them in a tray with lots
of olive oil plus the chilli
flakes, salt and pepper.
8 ounces extra firm tofu, cut into 1 / 4 - inch cubes 8 ounces
small pasta 6 tablespoons ponzu sauce 3 garlic cloves, minced scant 1/2 teaspoon chile
flakes, or to taste 1/4 teaspoon toasted sesame oil 8 ounces green beans, chopped 8 ounces broccoli florets a
small bunch
of cilantro (or basil), chopped
1 1/2 cup water 2 1/2 Tbsp sea salt 1/2 cup apple cider vinegar 1 lb turnips, spiralized or peeled and sliced into sticks or any other way you prefer 1/2
small beet, peeled and sliced 1 bay leaf 1 garlic clove, thinly sliced a few sprigs
of fresh dill or dill flower (optional) dash
of red pepper
flakes (optional)
Pear Ginger Chutney: Put these ingredients in a saucepan: one
small chopped onion / 1/2 — 1 cup brown sugar / 1 cup vinegar / 2 tablespoons lemon juice / 3 tablespoons finely grated ginger / 1 teaspoon red pepper
flakes / 1 cup raisins / 2 teaspoons salt / 6 — 7 cups
of pear, cored and chopped.
It's best to either discuss these issues with your doctor or try a
small amount
of spelt
flakes and test it yourself.
Just empty 1 — 2 cups
of the
small coconut
flakes into your blender or food processor and process until it's the consistency you like.
A
small dash
of nutmeg and creme, instead
of pepper
flakes, turns this into a different - but equally yummy - dish.
3 cups butternut squash, cubed 2 cups green beans, trimmed and cut into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5 garlic cloves, chopped 1 tablespoon chopped ginger 1
small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut milk salt and pepper to taste pinch
of chili pepper
flakes (I used bird's eye chili
flakes, which is hotter than regular red pepper
flakes.
I added a handful
of chopped nuts for some crunch and might add a
small amount
of coconut
flakes next time.
can canned tomatoes / 4 T vegetable oil / 1 onion, chopped, 8 cloves
of garlic, peeled and left whole / 1, 3 - inch piece
of lemon grass, left whole / 3 medium carrots, cubed / 1 sweet potato, cubed / 2 or 3 medium potatoes, cubed / 2
small or 1 medium parsnip, cubed / 1 turnip, cubed / 2 C kale or cabbage, shredded / 2 — 3 t curry powder or 1/2 t red or green Thai curry paste, 2 t salt (to taste), 1/2 t pepper, plus other optional spices: 2 t turmeric, 1/2 t red pepper
flakes or 2 t finely chopped jalapeno / 1, 12 oz.
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 1/4 cups elbow noodles Salt 2.5 ounces extra-sharp cheddar cheese, cut into
small cubes 1 tablespoon plus 1/2 teaspoon flour 3/4 teaspoon salt 3/4 teaspoon dry mustard A pinch or two fresh ground pepper A pinch cayenne pepper or red pepper
flake A pinch
of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, grated
For the dressing — 2 cloves garlic, chopped — grated zest and juice
of 1/2 lemon — 1/2 teaspoon chilli
flakes or a
small red chilli, finely chopped — 2 tablespoons rice vinegar — 1 teaspoon cane sugar — 1 teaspoon soy sauce — 1 - 2 teaspoons toasted sesame oil
On the contrary, if you plan to do the same workout within one to two hours, a
small bowl
of low - fiber, whole - grain cereal like puffed brown rice or corn
flakes with organic skim milk or a plant - based milk is ideal.
I added a
small tin
of tomato paste to it along with about 2 cups
of fresh spinach, some finely chopped almonds, grated asiago and hot chili
flakes and served it over brown rice pasta for a delicious, simple supper that tasted just like summer.
In a
small bowl, stir 1/3 cup
of olive oil with the cilantro, red onion, jalapeño, sherry vinegar, basil, parsley, garlic, thyme, red pepper
flakes, and cayenne pepper.
7 cups vegetable broth 1 1/2 cups whole wheat orzo (or other
small pasta i.e. pastina) 2 cups chard or spinach, chopped 1 14 - ounce can
of fire - roasted diced tomatoes, well drained 1 teaspoon red pepper
flakes.
1/2 a large 500g pot
of Total 2 % yogurt 1/2 cup egg whites 1/4 cup coconut flour 1/4 cup unflavored whey (again, I used Tera's organic whey — nomm) 1/4 cup millet
flakes (subbable with quinoa
flakes) 4 brazil nuts 1 tablespoon stevia 1 tablespoon vanilla essence 2
small grated carrots (added after blending the above)
About 700gr
of white potatoes 2 garlic cloves crushed 1
small white onion finely chopped (I actually used my food processor to blitz it finely) 1 teaspoon
of chilli
flakes 1 teaspoon
of cumin powder 1 teaspoon
of curry powder 1 teaspoon
of turmeric powder salt & pepper to taste the juice
of 1 lemon olive oil for cooking
Pink Pickled Turnips 1 1/2 cup water 2 1/2 tablespoons sea salt 1/2 cup apple cider vinegar 1 lb turnips — spiralized or peeled and sliced into sticks or any other way you prefer 1/2
small beet — peeled and sliced 1 bay leaf 1 garlic clove — thinly sliced a few sprigs
of fresh dill or dill flower (optional) dash
of red pepper
flakes (optional)
Either use ready - prepared salsa or you can make your own using the following: 2 diced tomatoes 1/2
small onion 2 tbsp lime juice Pinch
of salt Sprinkle
of black pepper 1 tbsp coriander 1/2 tsp chilli
flakes (optional and to taste)
for the burgers 2 cups shelled edamame or fresh shelled fava beans or green peas 1 cup untoasted pistachio nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2 cups coconut black rice (from above) 1/4 cup ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice
of 1 lime 1
small red chili — seeded and minced 1/4 teaspoon red pepper
flakes Large handful fresh mint leaves — chopped sea salt to taste
Combine the bread crumbs, remaining parmesan, a
small handful
of the shredded cheese, and any seasonings you like (I threw in a little thyme, garlic powder, and red pepper
flakes along with plenty
of salt and pepper).
2T extra virgin olive oil 2 medium zucchini 1T lemon juice
small handful basil, leaves picked and torn
small handful
flaked almonds, toasted 4 ounces
of tin sardines in olive oil, drained
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut butter or almond butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice
of 1 lime pinch
of salt and pepper 1 teaspoon
of red pepper
flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful
of cilantro, chopped 1
small handful
of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
2 lbs raw boneless, skinless chicken breasts, cubed 2 cloves garlic, minced 1/4 teaspoon crushed red pepper
flakes (or more to taste if you want it hot) 1/4 cup fresh basil, finely chopped 2 cups marinara / pasta sauce (I used Wegmans Tomato Basil) 1 1/2 cups 2 % reduced fat shredded mozzarella cheese, divided 2 oz Parmesan cheese, freshly grated (I used the
smallest holed side
of my box grater), divided 3.5 oz garlic croutons, roughly crushed, leaving some larger pieces (I used New York Texas Toast brand Garlic & Butter)
A
small, dense, moist, loaf
of 100 % rye flour and
flakes, leavened with sourdough rye starter and bakers yeast.
2 lbs
of ground turkey (I used lean 93 %) 1 cup
of cooked quinoa (any color will do) 1 medium yellow onion, diced very
small 6 garlic cloves, minced 1 cup
of chopped spinach leaves (I used baby spinach leaves) 1/4 teaspoon
of red chili
flakes 2 tablespoon
of low sodium soy sauce, Sriracha sauce or other hot sauce that you love or Worcheshire sauce 1 tablespoon
of Italian Seasoning 1 teaspoon
of Oregano Salt and Pepper 1 tablespoon
of flaxseed meal 1 egg, beaten
Once filling is in place, sprinkle
small amounts
of large toasted coconut
flakes around the edges.
In a
small bowl, whisk together EVOO, juice
of 1 lemon, salt and pepper, and red pepper
flakes.
Vegetable filling — 2 tbsp olive oil 1/2 zucchini, sliced 1/2 yellow squash, sliced 1/2
small onion, chopped 2 cloves garlic, sliced 4 baby bella mushrooms, sliced 1 (14 oz) can whole peeled tomatoes in juice 1/2 tsp dry basil 1/2 tsp dry oregano pinch
of rosemary pinch
of red pepper
flakes 1/2 tsp kosher salt fresh ground pepper to taste
I used one
small green jalapeno with no seeds, finelly chopped, coconut cream (the one with no sugar added) instead
of the
flakes, fresh orange juice and the zest
of one orange.
I used a Buckwheat / Hemp
flake cereal — that you will crush down into very
small pieces (I used the bottom
of a glass to do this easily).
1 bunch Red Frill mustard greens 1 bunch cilantro 3/4 cup chopped scallions (about one
small bunch), or red onion 3 tablespoon capers, rinsed Juice and zest
of one organic lemon 1 cup extra-virgin olive oil 3 cloves garlic, minced 1/2 teaspoon unrefined sea salt (or to taste) 1/2 teaspoon crushed red chile
flakes — optional
You could crush it if you want
smaller pieces
of flakes... up to you.
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)
1 large red beet 1 bunch
of small yellow / golden beets (approx. 5 - 6) 1 1/2 tsp sea salt 1/4 tsp paprika 3/4 tsp chilli
flakes Approx. 2 tbps Olive Oil, enough to coat 1 tbsp
of fresh dill, chopped
In a mixing bowl, whisk together PEANUT BUTTER, SOY SAUCE, AGAVE NECTAR, RICE VINEGAR, SESAME OIL, GINGER, GARLIC, and RED PEPPER
FLAKES; slowly drizzle in
small amounts
of WATER until pourable consistency is reached; set aside.
In a
small bowl, whisk together 1 tablespoon
of the olive oil with the balsamic vinegar and the red pepper
flakes.
In a
small bowl, mix 1 cup
of fresh ricotta with 1/2 cup
of shredded Parmesan, 1/2 teaspoon
of red pepper
flakes and 2 minced garlic cloves, then season with salt and pepper to taste.
Just before you are ready to start blending the cheesecake layer, put agar
flakes and 1/2 cup / 120 ml
of aquafaba (or water if you don't want to use aquafaba) into a
small pot.
Put the soy sauce, 1⁄2 tablespoon
of the nutritional yeast
flakes, garlic, vinegar, maple syrup, mustard, and sesame oil in a
small bowl and stir until well combined.
Add your remaining
small amount
of cheese, and sprinkle a pinch
of red pepper
flakes and a pinch
of oregano over the top
of everything