If you think your dog has eaten anything he shouldn't,
such as mustard seeds or a quantity of condiment mustard, call your vet and ask how to proceed.
Not exact matches
Harold and Alma Moldenke correctly point out, «
Such statements
as that concerning the size of the
mustard seed must always be judged in the light of the knowledge of the time of the people involved» (Plants of the Bible; Dover Publications, 1952, p. 61).
He seems to have laughed in my face and belied
such promises
as «Ask what ye will believing» and «If ye have the faith of a grain of
mustard seed.»
When the data do not allow for
such manipulation,
as with Jesus» remark that the
mustard seed is the smallest
seed, then Lindsell slides into an argument that hinges on the author's intention (e. g., «it was the intention of the speaker to communicate the fact that the
mustard seed was «the smallest that his hearers were accustomed to sow»»).35 But his commitment to scientific accuracy is thus qualified, though this is nowhere admitted.
Some of the parables are introduced with words
such as, «The Kingdom of God is like...»
as in the case of the
Seed Growing on its Own, the
Mustard Seed, and the Leaven, 2 while others have used the idea without explicit use of the term.
Thus the process of growth itself is a reversal of the state in which the
mustard seed once was, and leading into the fulfillment of a process.59
Such use of metaphor,
as that of the
mustard seed, «is truly revolutionary and unprecedented, for it seeks to reverse the hearer's normal expectation.
If Christianity marginalizes the disabled, why are there so many Christian communities for them
such as L'Arche and
Mustard Seeds?
The point of the
mustard seed image in this instance is not that a
mustard seed grows into a large bush, but that there is no
such thing
as a large
mustard seed!
Faith here is clearly trust, in this instance in God's provisioning, and the «faith
as a grain of
mustard seed» in the teaching of Jesus would seem to be an allusion to some
such saying
as this one.
Prep Time: 15 mins Total Time: 45 mins Makes about 2 cups 1 cup mayo 1/2 cup sour cream 1/2 cup buttermilk plus more
as needed 1 tablespoon Dijon
mustard 2 tsp lemon juice, plus zest 1 teaspoon celery
seed 1 small shallot, minced 1 teaspoon Lawry's Seasoned Salt, or to taste 1/4 teaspoon black pepper 1/4 cup finely chopped mixed herbs (
such as dill, tarragon, parsley, basil)
6 cloves garlic 1 2 - inch piece of ginger, peeled 4 black peppercorns 1 cup coconut milk 4 fresh small red chiles,
such as serranos, stems removed 2 small green chiles,
such as serranos, stems removed 1 tablespoon vegetable or olive oil 1 teaspoon
mustard seeds 2 tablespoons ghee 12 ripe mangos, skin and
seeds removed, chopped 4 tablespoons sugar (optional) 1 teaspoon turmeric powder Salt to taste
10 small, hot, dried red chiles,
such as piquins or santakas,
seeds and stems removed 3 tablespoons coriander
seed 1 tablespoon black peppercorns 3 tablespoons poppy
seed 2 teaspoons
mustard seed 1 tablespoon cumin
seed 1 tablespoon powdered turmeric 10 whole cloves 2 teaspooons cinnamon
2 tablespoons vegetable or olive oil 1 teaspoon
mustard seeds 1 teaspoon cumin
seeds 1/2 teaspoon fenugreek
seeds 1 red chile,
such as serrano, stem removed and minced 1 cucumber, peeled and cut into thin slices 2 tomatoes, sliced 1 onion, sliced into rings 1 1 - inch piece of ginger, peeled and finely minced 1/4 cup sour cream 1/4 cup unsweetened yogurt 1/2 teaspoon salt 1/4 cup cilantro or mint leaves for garnish
Store 12 cups mixed hearty greens (
such as escarole,
mustard greens, and kale; if using
mustard greens or kale, fold leaves over and cut off tough center rib and stems) and 1 cup kumquats, cut into thin rounds,
seeded, in 2 separate resealable plastic bags.
1/2 cup water 1 small ball tamarind pulp (or 1 teaspoon lime juice) 1/2 cup warm water 1 cup shredded coconut 1 1 - inch piece ginger, grated 2 green chiles,
such as serranos, stems removed and halved 2 cloves garlic 1/4 cup minced cilantro 3 large green mangoes 1/2 teaspoon cumin
seeds 1/2 teaspoon fenugreek
seeds 2 tablespoons olive or vegetable oil 1/4 teaspoon
mustard seeds 1/2 teaspoon asafoetida 1/2 teaspoon greengram dal 1/2 teaspoon red chile powder 1/2 teaspoon turmeric powder 1/4 cup curry leaves (optional) 1/4 cup cilantro leaves Salt to taste
Use a whole - grain
mustard,
such as Pommery de Meaux from France, so that your sauce has a nice crunch from the whole
seeds.
1 large onion, sliced 2 tablespoons Dijon
mustard 1 tablespoon extra-virgin olive oil 1 tsp kosher salt Crushed black pepper 1 tsp paprika 1 tsp onion powder 1 tsp cumin 6 cloves garlic crushed 1/2 - cup red wine 1/2 cup pomegranate juice (
such as Pom) 1 cup ketchup Pomegranate
seeds for garnish
DATE BBQ SAUCE INGREDIENTS 1/2 cup pitted Medjool dates 1/2 cup balsamic vinegar 2 tablespoons fresh lime juice (from 1 lime) 2 teaspoons gluten - free tamari 2 teaspoons tomato paste 1 teaspoon grainy
mustard 1 teaspoon onion powder 1 teaspoon garlic powder sea salt & ground black pepper, to taste water to thin CREAMY AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno,
seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil,
such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ sauce.
I'll teach you how to weave herbs and flowers into your bakes to create sensational cakes, tarts and breads,
such as raspberry, rose and pistachio tartlets, orange blossom and polenta cakes, carrot, coriander,
mustard seed and anise crackers and rosemary, feta and olive soda bread rolls.
Depending on the curry powder recipe, additional ingredients may be included,
such as ginger, garlic, asafoetida, fennel
seed, caraway, cinnamon, clove,
mustard seed, cardamom, nutmeg, and black pepper.
Filling: 1 large baking apple,
such as Rome Beauty or Cortland 1 small or 1/2 medium butternut squash (about 3/4 pounds), halved,
seeded, and skin on 1 small yellow onion, peeled, root end trimmed but intact 3 tablespoons unsalted butter, melted 2 teaspoons chopped fresh rosemary leaves 2 teaspoons chopped fresh thyme leaves Kosher salt and freshly ground black pepper 2 tablespoons whole - grain
mustard 1/3 cup crumbled Stilton or other blue cheese (about 1 1/2 ounces)
Mustard seeds are often used
as part of spice rubs for roasting meat, pickling spice mixes, and are often added to fruit dishes to bring out a savory, exotic flavor,
such as in chutneys.
6 New Mexican red chiles, stems and
seeds removed (or substitute 4 small, hot dried chiles,
such as piquins) 1/4 cup cumin
seeds 1/4 cup coriander
seeds 2 tablespoons black peppercorns 1 tablespoon
mustard seeds 1 teaspoon cardamom
seeds 1 teaspoon whole cloves 1 teaspoon fenugreek
seeds 1 tablespoon turmeric powder 1 tablespoon dried, powdered curry leaves
1/2 cup coriander
seed 3 tablespoons cumin
seed 1 tablespoon fennel
seed 1 tablespoon
mustard seed 1 tablespoon whole cloves 2 tablespoons black peppercorns 3 small, hot, red, dried chiles
such as piquins or santakas,
seeds and stems removed 4 tablespoons ground cardamom 3 tablespoons ground fenugreek 1 tablespoon ground ginger 1/4 cup ground turmeric
Ingredients 1 1/2 pound acorn squash 2 teaspoons mild - flavored oil
such as canola 1 can coconut milk (13.5 ounces or 1 3/4 cup) 2 teaspoons rasam powder (MTR or 777) 1 - 2 cups vegetable broth or water 1 1/2 tablespoons coconut oil 1/2 teaspoon black
mustard seeds pinch of asafetida (hing) 1/2 teaspoon cumin
seeds pinch of cinnamon powder 1 sprig of curry leaves 1/4 teaspoon turmeric powder 1 inch ginger, peeled & grated 1 - 2 Indian green chili peppers — can substitute Serrano chili pepper 1 - 2 teaspoons jaggery or brown sugar — optional juice of half a lemon mixed herbs
such as cilantro, parsley or basil, chopped for garnish salt to taste plain yogurt, for serving
4 quarts peeled, cored, and chopped ripe tomatoes 2 cups chopped onion 1-1/2 cups
seeded, de-ribbed, and chopped red bell peppers 1 cup chopped celery 4 fresh hot red chile peppers,
such as Fresnos,
seeded and finely chopped 2 to 4 dried ancho chile peppers, stemmed and
seeded 3 cloves garlic, minced 8 whole black peppercorns 1-1/4 cups firmly packed dark brown sugar 1 cup red wine vinegar 1/2 cup barley malt syrup (or dark corn syrup) 2 tsp kosher salt 2 tsp dry
mustard 1 tsp hot red pepper sauce (Tabasco - style) 1/2 tsp ground ancho or red chile, or to taste
6 cloves garlic 1 2 - inch piece of ginger, peeled 4 black peppercorns 1 cup coconut milk, recipe here 4 fresh small red chiles,
such as serranos, stems removed 2 small green chiles,
such as serranos, stems removed 1 tablespoon vegetable or olive oil 1 teaspoon
mustard seeds 2 tablespoons ghee, recipe here 12 ripe mangos, skin and
seeds removed, chopped 4 tablespoons sugar (optional) 1 teaspoon turmeric powder Salt to taste
With the Bon Appétit program, you'll discover bold and rich fare
such as Warm Brussels Sprout Slaw with
Mustard Seeds and Walnuts (winter); Lemongrass Shrimp with Mushrooms (spring); Zucchini Tacos with Cabbage and Queso Fresco (summer); and Oven - Roasted Chicken with Grapes (fall).
ZUCCHINI RELISH 1 large or 2 small zucchini 1/2 sweet red pepper 1 small onion 1 clove garlic, mashed 1/4 teaspoon each of spices
such as ground
mustard, Chinese five - spice powder, ground allspice, ground cumin 1 tablespoon sea salt 1 oak or grape leaf, optional Scoop out the zucchini
seeds and discard; process zucchini, red pepper, onion and garlic through the grater attachment of a food processor (or grate by hand).
Mustard seeds have anti-inflammatory properties,
such as selenium and magnesium.
Mustard Seed Powder:
Mustards seeds are full of important minerals,
such as calcium, magnesium, potassium, and phosphorus.
MondelÄ «z International also labels for some additional allergens or substances that can cause sensitivity or intolerance in levels over 10 ppm,
such as celery,
mustard, sunflower
seeds, poppy
seeds, cottonseed, sources of gluten other than wheat, and sulfites.
Such as the brassica family (broccoli, cabbage, Brussels sprouts, kale, turnip,
mustard), oranges and tangerines, caraway and dill
seed (containing phytochemical limonene).
THE WISELY STOCKED PANTRY SALT: Unrefined salt
such as Celtic, Himalayan or Red Salt SWEETENERS: Raw honey, coconut sap sugar, sucanat or Rapadura, muscavado sugar, jaggery, maple syrup FATS: Olive oil, coconut oil, lard, duck or goose fat, pastured butter or ghee FLAVORINGS: Vanilla extract, naturally fermented soy sauce, naturally fermented fish sauce (
such as Red Boat brand), dry and prepared
mustard THICKENERS / CONDITIONERS: Baking powder, aluminum - free baking soda, arrowroot powder, chia
seeds DRY HERBS AND SPICES: Bay leaves, turmeric, ginger, black pepper, thyme, oregano, basil, sage and rosemary CANNED ITEMS: Anchovies, tomato sauce, tomatoes, whole coconut milk VINEGARS: Raw apple cider, raw wine, balsamic WINES: Red, white, sherry GRAINS AND LEGUMES: Brown rice, oat groats or rolled oats, spelt or kamut grains or sprouted whole grain flour, dry beans
Each pod from the carob tree contains
seeds that growers use to make a gum - like substance called tragasol, which is often used
as a stabilizer and thickener in foods
such as baked goods, ice cream, salad dressings, sauces, cheese, deli and canned meats, jellies and
mustard.
So I stripped the top
as I has special plans for that and painted the rest with Miss
Mustard Seed Milk Paint in Apron Strings a gorgeous coral to raspberry pink (it really has various shades in it, it is
such a hard colour to define, but it is gorgeous).
Simply toast a few of your favorite spices,
such as cumin,
mustard seeds, peppercorns and coriander.