Sentences with phrase «squeeze more juice»

That very smaller screen produces a higher 424 ppi with identical Full HD resolution in tow, and should squeeze more juice out of a matching 3,000 mAh battery.

We regularly share tips that might help you squeeze more juice out of your iPhone battery, but there's another option you might want to consider as well.

This may be inherent in the raw data available from the fifteen or so MSU or AMSU - equipped satellites over the past 37 years, or in the models of emission vs. height used to deconvolve the atmospheric signal, but I think they may be trying to squeeze more juice out of the lemon than it actually contains.

The challenge, in short, is to find ways to «squeeze more juice from the orange» by using support staff, instructional specialization, and technology to ensure that effective educators are devoting more of their time to educating students.

Basically this juicer squeezes more juice AND more nutrients out of the vegetables and fruits you feed it.

Not exact matches

Squeeze more lime juice over the nachos and serve.

Add 2 tbsp freshly squeezed lemon juice to the pan sauce, or more to taste, as well as additional salt and pepper to taste if desired.

4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)

1 clove garlic, peeled 1 medium jalapeno (or serrano) chile, deseeded and chopped 1/2 teaspoon fine grain sea salt, plus more to taste 1 tablespoons sunflower oil 1 small bunch of scallions, thinly sliced (~ 8 scallions) 1/2 cup finely chopped cilantro 1 14 - ounce can of coconut milk (full fat) 3 tablespoons freshly squeezed lemon juice, plus more to taste

Squeeze a bit more orange juice on the salad and drizzle just a teaspoon of olive oil over all.

I doctored the favoring with more vanilla, almond extract, and fresh squeezed orange juice and pulp.

- Begin by grating the unpeeled gala apples using a box grater, and add them into a bowl; prepare two more small bowls, and take a handful of the grated apples, and squeeze as much of the juice out of them into one of the other bowls as possible; place the squeezed - out apples into the other bowl; repeat the process until all the grated apples have been squeezed of their juice, and set them aside for a moment.

Ingredients - 3/4 cup tequila - 1/2 cup cointreau or triple sec - 1/2 cup freshly squeezed lime juice - 1 cup blackberry / Jalapeño syrup - Add more or less depending on how sweet you like yours!

Directions: Preheat oven to 450 degrees / In a large bowl or on the parchment - lined baking sheet, toss potatoes thoroughly with oil and dry ingredients, fresh ground pepper to taste / Bake for 15 minutes, then turn with a spatula and cook about 10 more minutes / Remove from oven / Add more salt if you like / Eat as is, or make a quick dip of equal parts mayo and sour cream, chipotle, cumin or curry powder to taste, a squeeze of lemon juice.

Pomegranate Sorbet 2 cups freshly made pomegranate juice 1/2 cup purified water 1/4 cup plus 2 tablespoons raw agave, or more to taste squeeze of fresh lemon juice

Asparagus Fries 2 tablespoons ground chia or flax seeds 4 tablespoons freshly squeezed lemon juice 2 tablespoons purified water 1 asparagus bunch — about 25 - 30 pieces 1/4 cup ground pistachio or other nuts, or pumpkin seeds 1/4 cup sesame seeds 1/4 cup nutritional yeast 2 teaspoons garlic powder 1 teaspoon salt, plus more for sprinkling (optional) 1 teaspoon coconut sugar 1/2 tablespoon cumin seeds — ground 1/4 teaspoon red pepper flakes

Macadamia Herb Cream 2 cups macadamia OR pine nuts — soaked for 1 hour or more 1/2 cup purified water 1/4 cup Pinot Grigio 1 small shallot — peeled and chopped about 8 sage leaves 1 tablespoon thyme leaves zest of 1 lemon 1 1/2 tablespoon freshly squeezed lemon juice 1 tablespoon white truffle oil OR walnut oil pinch of ground nutmeg sea salt

Add a tablespoon or two of beans, olives, avocado and cheese and squeeze more lemon juice over, together with olive oil (even though it's optional here).

I used a simple syrup infused with fresh rosemary which has a strong piney scent to perfume the drink, freshly squeezed clementine juice, and orange - flavored liqueur for a more concentrated citrus flavor.

can) 1 egg (I used powdered Ener - G Egg Replacer to respect our temporary veganism) 3 fresh sage leaves, minced 1/2 cup sliced, pitted Kalamata olives (I left them out this time) Squeeze of fresh lemon juice 1/2 cup toasted bread crumbs, or more if needed (I used Panko bread crumbs) Salt Fresh ground pepper

1 1/2 cups water 1 cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata squash (about 1 pound each) ⅛ cup olive oil, plus extra for brushing 1/4 teaspoon salt, plus more to taste Freshly ground black pepper, to taste 1/2 cup fresh flat - leaf parsley, chopped 1/4 cup unsalted shelled pistachios, chopped (or walnuts, almonds or pecans) 1/3 cup dried cranberries or cherries, chopped 1 teaspoon fennel seeds 1 teaspoon fresh ginger, peeled and minced Zest of 1/2 lemon or orange, plus 1 or 2 squeezes of the juice ⅛ teaspoon ground chili pepper of choice

It wasn't until a few years post college when I was working as a chef at Mustard's Grill in Napa Valley that I realized margaritas were little more than fresh - squeezed lime juice, great tequila, and a splash of orange liqueur.

ingredients ORANGE CURD: 1 whole orange (zest only) 1/2 cup orange juice (freshly squeezed) 1/4 cup lemon juice (freshly squeezed) 6 tablespoons unsalted butter 1 cup granulated sugar 3 large egg yolks 2 large eggs GINGERBREAD CAKE: 4 tablespoons unsalted butter (softened, plus more for greasing) 1 1/2 cups cake flour (sifted) 1/2 cup cocoa powder (sifted) 1 1/3 cups dark brown sugar (packed) 1 tablespoon baking powder 1 teaspoon Kosher salt 2 teaspoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons nutmeg (freshly grated) 1/2 teaspoon ground cloves 3 large eggs (room temperature) 2 large egg yolks (room temperature) 2/3 cup molasses 2 teaspoons vanilla extract 1/3 cup hot water 1/2 cup buttermilk 1/3 cup canola oil 8 ounces cream cheese (softened)

2 cups of ice 6 - 8 Basil leaves, I used Thai Basil, you can use any basil you have on hand 2 - 4 parts of white Cuban rum, more or less... 1 part of Grenadine a splash of Pomegranate juice a squeeze of lime Garnish with fresh pomegranate kernels.

1 cup 2 % Greek yogurt, plain 1/2 cup cane sugar 1/2 cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2 tablespoons melted coconut oil (or 2 tablespoons canola oil) 1 teaspoon vanilla bean paste (or extract, but paste is preferable) zest of 3 blood oranges (can reduce slightly if you use more juice) 1 vanilla bean, scraped 1 egg 1 egg white 1 cup whole wheat pastry flour 2/3 cup whole wheat white flour 1/3 cup wheat germ 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon cinnamon cinnamon - sugar or turbinado for sprinkling on top (optional)

Then put it in the microwave for 10 seconds on High — it won't explode, it won't burn but it will give you a lot more juice because you've broken down a lot of the membrane strength and the cells will squeeze more easily.

1/2 cup packed fresh dill 1/2 cup packed fresh mint 1/2 cup packed fresh parsley 1/3 cup packed fresh basil 2 garlic cloves, chopped 2 scallions, white and green parts, sliced 1 1/2 tablespoons freshly squeezed lemon juice Pinch kosher salt, more to taste 1/2 cup extra virgin olive oil 1/2 cup crumbled feta cheese 1/2 cup Greek yogurt 1/4 cup mayonnaise, optional Raw chopped vegetables or pita chips, for serving.

1 large zucchini (approx. 8» x 2») 1 large summer squash (approx. 8» x 2») 5 strips bacon, cut in 1/4» pieces 1/2 cup finely chopped shallot 1 cup thinly sliced sweet red pepper 1/2 teaspoon minced fresh garlic 1/2 teaspoon kosher salt 1/4 teaspoon pepper 1/2 teaspoon fresh thyme leaves 1/2 cup dry white wine 1 cup fresh or frozen corn, thawed 1 cup shelled fresh or frozen edamame, thawed 1/2 cup heavy cream 1 tablespoon lemon juice, plus more for squeezing 1⁄3 cup chopped flat leaf parsley 2 tablespoons torn basil leaves Lemon wedges

To serve, spoon out some of the fava into a bowl or dish and garnish it with more olive oil, capers, herbs, onions, spices, and a good squeeze of lemon juice.

When squeezing them, juice was intensively red,... Read more»

Make caesar salad dressing: Combine 2 very finely minced cloves of garlic with 1 — 3 anchovies (to taste) / Mash garlic and anchovies together until they form a sort of paste and place in a small bowl / Add 3 T fresh squeezed lemon juice, 1 egg yolk (if you are not comfortable using raw egg, skip it), 1/2 t dijon mustard / Stir these ingredients together, and then, with whisk in hand, slowly drizzle in 1/2 — 2/3 C olive oil, whisking constantly until dressing begins to thicken and emulsify / Taste / Add another squeeze of lemon or more olive oil if needed / Refrigerate if not using immediately.

Ingredients: 1/3 Cup Fresh Squeezed Lemon Juice 2/3 Cup Fresh Squeezed Orange Juice 5 Tbsp Grassfed Gelatin 3 Tbsp Honey (Add more if you want it sweeter)

2 cups fresh squeezed tangerine juice 1 1/4 cups sugar (plus 1/4 cup more if needed, adjust to your taste of sweetness) 2 cinnamon sticks, broken in half 2 12 oz bags fresh unsweetened cranberries, rinsed zest from 2 tangerines 2 Jonagold or Gala apples, peeled and diced 2 tablespoons water 2 teaspoons corn starch

Probiotic Mint Salad Dressing 1/2 cup packed fresh spearmint leaves 1/2 cup freshly squeezed lemon juice 1/4 cup brine (or more, to taste) 4 to 5 garlic cloves, peeled 1 teaspoon whole black peppercorns (omit for AIP) 3/4 cup extra virgin olive oil

I ate it with some brown rice to make it more substantial and squeezed some lime juice on top.

2 cans chickpeas, well drained 1/4 cup Jamaican jerk sauce 1 tablespoon ground flax seed whisked with 1 tablespoon water and 1 tablespoon fresh lime juice 2 medium cooked beets, grated on the large holes of a box grater and squeezed dry (about 1/2 cup) 1/2 medium yellow onion, finely chopped (about 1/2 cup) 1 medium carrot, grated on the large holes of a box grater (about 1/2 cup) 1 fresh jalapeño pepper, finely minced 1/3 c. medium - coarse bulgur, cooked according to directions and well drained 1/2 c. whole wheat panko bread crumbs 1/4 cup tamari almonds, well chopped (I pulsed in food processor) 2 tablespoons chopped fresh cilantro 1/4 teaspoon salt or more to taste Generous amount of freshly ground black pepper Whole wheat buns, red onions and romaine lettuce, for serving

I like to squeeze the juice of a fresh lime in it and that really makes the flavor pop even more, then I throw a few slices in for garnish.

Don't forget to squeeze it with some lime juice before digging in, it brings out the flavours even more.

1 tablespoon olive oil 1 cup diced yellow onion (1 small or 1/2 large) 1/2 cup dry white wine like Chardonnay or Riesling (or substitute more stock plus 1 tablespoon white wine vinegar) 5 cups chicken or vegetable stock 1/4 cup creme fraiche or coconut milk 1 tablespoon fresh - squeezed lemon juice Salt and pepper to taste

1 (7 - ounce) container plain or Greek yogurt (regular or lowfat) 2 Tablespoons olive oil 2 Tablespoons freshly squeezed lemon juice 3 Tablespoons fresh whole rosemary leaves, crushed and chopped 1 teaspoon sea salt (plus more for seasoning the meat) 1/2 teaspoon freshly ground black pepper (plus more for seasoning the meat) 2 pounds top round lamb

Squeeze in another half lime's worth of juice - or a whole lime if you like more tang.

Taste, and if you want to add a bit more zip without adding more salt, squeeze in a little lime juice.

Ingredients 1 9 - inch pie shell (see pie crust recipe for homemade version) 1/2 yellow or red onion, chopped3 - 4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes1 / 4 cup sliced basil (about 8 leaves) * 2 cups grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozarella) 3/4 cup mayonnaise1 teaspoon (or more to taste) of Frank's Hot Sauce (or Tabasco) Salt and freshly ground black pepper

Taste and season with more salt and a squeeze of lime juice.

I followed Skinnytaste's recipe for whole wheat pancakes, and added a few of my own extras — Greek yogurt and fresh squeezed orange juice — to make them even more bright and delicious.

1 1/2 cups raw cashews soaked for 1 hour 3/4 cup coconut oil melted, refined or unrefined is fine — refined will taste more coconutty 3/4 cup coconut cream 1/2 cup + 2 tablespoons freshly squeezed lime juice 2 Tbsp freshly squeezed orange juice 1/2 cup + 2 Tbsp maple syrup or honey 2 tablespoons lime zest 1 1/2 teaspoons vanilla extract 1 teaspoon tequila optional pinch of salt or more to taste

Filling 2 cups meat of fresh young Thai coconut 1 cup water of fresh young Thai coconut 3/4 cup coconut oil — gently warmed in warm water or the dehydrator to soften 1/4 cup Irish moss — washed thoroughly and soaked in hot water for at least 10 minutes 1 cup each raw macadamia and raw cashew nuts — soaked for 2 - 4 hours 2 tablespoons freshly squeezed lemon juice 2 tablespoons nutritional yeast 1 - 2 teaspoons salt about 6 tablespoons purified water 1 cup of chopped olives of your favourite kind (may I suggest Cerignola olives that come with pits and taste velvety) 1 cup of chopped sun - dried tomatoes (this time I made an exception and used tomatoes preserved in olive oil instead of the dry variety) 1 packed cup fresh basil leaves — or more to taste fresh red and yellow tomatoes for garnishing — optionalIn a high speed blender, combine the coconut meat, water and oil with the Irish moss until very smooth.

Drain the pressed liquid, then squeeze more by hand to discard most of the juice.

Serve immediately with more lime juice squeezed over.

Squeeze garlic cloves into a food processor and pulse with onion, stemmed jalapeño, tomatillos, cilantro, and lime juice until a chunky sauce forms; season with kosher salt, freshly ground black pepper, and more lime juice, if desired.