Agriculture accounts for 65 percent of the global
use of fresh water.
Complimentary drinking water is included with all courses and fun dives, as is
use of the fresh water shower and secure storage.
Irrigation is the single largest
use of fresh water by humans, especially in the developing world: India has more land under irrigation than any other country.
Only 15 percent say they minimize
their use of fresh water.
Not exact matches
On average, countries
use 70 %
of their
fresh water to grow food.
More than 25 percent
of Earth's available landmass and
fresh water is
used for raising livestock.
Newer SAGD plants such as Connacher Oil and Gas's Great Divide have managed to nearly eliminate
fresh water use — they
use non-potable
water from aquifers and recycle it — and reduce GHG emissions by about 20 % compared to the industry average through more efficient burning
of natural gas, cogeneration
of electricity and reduced heat loss on the steam's journey underground.
This implies that risks are not too big or overarching (like resource scarcity, rising levels
of atmospheric CO2, or global warming) but are more focused e.g. extreme weather, increased greenhouse gas emissions from agriculture or from energy
use, or a lack
of fresh water.
The price is now five times greater and we humans are forced to dig up bitumen and boil off the oil
using massive amounts
of NG,
fresh water and causing insane amounts
of environmental damage.
While any type
of water can be
used, it is preferable to
use fresh water from a stream or river.
You can fix that next time just by
using a few more dates, or maybe even by adding tbsp
of water if you don't have
fresh soft dates.
I've been enjoying both the Four Sigma Foods Chaga and Reishi «instant mushroom beverages», just prepared with hot
water as a tea as I find the flavour really pleasant (especially with a slice
of fresh ginger), but you can blend the powders into smoothies and
use them in baking, cooking and raw recipes.
2 kg extra ripe purple plums (I
used the Italian variety), cleaned 1 cup (250 ml) filtered
water the juice
of 1 lemon 100 g muscovado sugar 300 g rice malt syrup 1 teaspoon vanilla powder 2 - 3 cm long
fresh ginger root, peeled and grated
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups
water * 2 cups
fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice
of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can)
of organic black beans, drained and rinsed (or soak and then cook an equivalent amount
of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I
used a red one), diced * 1 bunch
fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
1 onion, peeled and halved (if
using slow cooker) or chopped (if
using stove top) 3 cups dry pinto beans, rinsed 1/2
fresh jalapeno pepper, seeded and chopped 2 tablespoons minced garlic 5 teaspoons braggs 1 1/2 teaspoons
fresh ground black pepper 1/2 teaspoon ground cumin, optional 9 cups
water 1/4 teaspoon
of paprika 1 tbsp olive oil freshly squeezed lemon, to taste
vanilla extract 1 cup buttermilk 1 to 1 1/2 cup frozen blackberries (even when my berries are
fresh I freeze them to work better in my dough) 1/2 cup white chocolate chips Glaze: 1/2 to 3/4 cup powdered sugar 2 T. blackberry puree or can
use lemon juice, milk or
water Here is a link to my blueberry scones with photos
of how I knead in the berries
- 600 grams or 2 1/2 cups buttermilk - 120 grams or 1/2 cup
water - 1,125 grams or 7 1/2 cups bread flour - 36 grams or 6 teaspoons salt - As much or little chopped
fresh dill as you'd like (I
used 3
of the store bought small herb packages)
My tips for quinoa are (1) soak quinoa in cold
water beforehand to get rid
of the bitter taste; (2) toast your quinoa — it tastes nuttier; (3)
use a bit less than a 2:1 liquid: grain ratio, as more
water makes for soggy quinoa; (4) cook in vegetable stock instead
of water and add in flavorings like smashed garlic, peppercorns and
fresh thyme or rosemary sprigs.
4 slightly heaped cups (about 20 ounces)
fresh, ripe strawberries, hulled and quartered 2/3 to 3/4 cup granulated sugar (we
used the latter but
use less if you're sensitive to sugar) 1/2 cup
water Juice
of 2 limes 1/4 to 1/2 teaspoon freshly ground black pepper (
use less for a barely detectable bite, more if you'd like it more present) Pinch
of sea salt
For every cup
of tea, 3
fresh, peeled, deseeded lychees 1 c. hot
water 1 generous teaspoon
of tea (
use loose leaf if you can, as those can be reboiled)
Deconstructed Hummus Salad 1 garlic clove, minced 3 tablespoons extra virgin olive oil 3 tablespoons tahini 1 - 2 tablespoon lemon juice (start with a tablespoon, add more to taste if needed) 1 tablespoon
water salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package
of mixed greens (note: I also had about 2 cups
of leftover red kale and
used that as well) 2 tablespoons
fresh dill, chopped sumac or paprika (optional, for garnishing)
3 - 4 cups
water 1/2 teaspoon minced ginger (or 1 inch cube
of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful
of other mushrooms
of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced into ribbons (
using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge
of lemon for garnish
Just a tip: if
using ffresh shredded potatoes, they have a lot
of water in them so press them against a colander or strainer before you
use them (just like when making
fresh hashbrowns) to get all the
water out.
Ingredients 1 small pumpkin a pinch
of whole sea salt filtered
water (to cook the pumpkin) 2 apples (I
used Red Delicious), peeled and cut into cubes or slices 4 tablespoons extra virgin olive oil, and some more to serve juice
of 3 cm
fresh ginger root a large handful
of pumpkin seeds half a -LSB-...]
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small onion, diced 1 leek, white and light green parts, sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or more to taste,
used in increments
Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for se
Fresh finely ground black pepper to taste 2 large sprigs
of tarragon, tear the leaves off 4 cups low sodium chicken broth,
used in increments 1-1/2 to 1-3/4 pounds
fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for se
fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup
water Croutons or parmesan cheese for serving
Chefs
use dehydrated mushrooms to add intense mushroom flavor to soups and stews —
fresh mushrooms might add flavor, but would also release lots
of water, thinning everything out.
To prepare peas, place the legumes in a saucepan
using three cups
of fresh water for each cup
of peas.
If
using powdered garlic / ginger mix, add a teaspoon
of water and mix well, if
using fresh, grind both into a paste.
:) Linguine with porcini and vegetable bolognese slightly adapted from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2 small carrots, roughly chopped 1 large onion, roughly chopped 200g button mushrooms 2 garlic cloves, roughly chopped 2 tablespoons olive oil handful
of fresh basil leaves, chopped 2 tablespoons
fresh oregano leaves 1/2 cup tomato sauce — I
used homemade 1/2 cup (120 ml) red wine 3 tablespoons
water 1/2 cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2 cup (120 ml) boiling
water for 10 minutes.
1 1/2 lb
fresh or frozen organic fruit 2 Tbsp ground chia seeds 1/2 oz
fresh mint 2 Tbsp honey 1/2 c
of coconut
water 1/2 c ice (only if
fresh fruit is
used)
My recipe for Skinny Blackberry Nectarine Margaritas
uses fresh fruit with no simple sugar syrups or limeade concentrates — just
water and a splash
of stevia for sweetness.
Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped tomatoes 1/2 can
of water 350g white fish, cut into large chunks handful
of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat —
using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.
If
using fresh corn, bring a medium pot
of water to a boil.
I brought my elephant garlic scapes home and after I washed them, I trimmed the bottoms and placed them in a mason jar filled with a bit
of water to keep them
fresh until I was ready to
use them.
About the recipe, do you
use fresh coconut
water or one
of the packaged varieties available today?
If
using fresh artichoke hearts, bring a large pot
of lightly salted
water to a boil.
1 large bunch
of fresh spinach, lightly steamed, drained, and remove any excess
water using a towel to wring up the spinach.
Try
using fresh or freshly frozen organic mangoes, frozen bananas, coconut
water, a little bit
of vanilla powder and lots
of baby spinach leaves.
3 frozen chicken breasts on bottom, 1 cup uncooked quinoa, 2 cups
water, I just
used like a coleslaw mix (white and purple cabbage and carrots) 1.5 cups
of it, 1 cup
fresh cut up broccoli, 2 stalks green onions, and then the sauce on top (1/3 cup olive oil, 1/2 cup franks hot sauce, 1 tsp seasoned salt whisked together)
Here in Egypt we
use whole chickpeas with Koshary, we also soak it in
water overnight, get rid
of the soaking
water and cover the chickpeas in
fresh water.
What's in it: 2 Tablespoons olive oil 5 cloves
of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1 cup) 2 large carrots, finely chopped (about 1 cup) 1 stalk
of celery, finely chopped (about 1/2 cup) 1 red bell pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I
used half
fresh chopped thyme and half dried oregano, but
use any that you like,
fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz
water (you'll fill one
of those empty tomato cans to measure) Salt and Pepper to taste
So I thought, I should probably share my gram measurements for your recipe with others who don't get the hang
of cups and ounces: 16g dry yeast or one cube (42g)
of fresh yeast) 125g warm
water 450 (works for me)-500 g
water 85g molasses 62g apple cider vinegar 50g butter 28g dark unsweetened chocolate (seems to be nonexistant in Germany, I
used 90 % cocoa) 100g whole wheat flour 375g dark rye flour (I
used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot
of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g salt
Meanwhile, cook fettuccine in a large pot
of boiling salted
water until barely al dente, about 2 minutes if
using fresh pasta, reserving 2 Tbsp.
1 corn or rice tortilla 1 tbsp
of pizza sauce (I
use store bought — homemade would be great) 2 tbsp
of black beans 2 tbsp
of corn 2 sundried tomatoes (soaked for a couple
of minutes in warm
water and sliced) 1 clove
of garlic, minced a sprinkle
of fresh or dried basil (I only had dried) 2 tbsp
of homemade nacho cheeze (store bought would work) 1/4
of an avocado, sliced a sprinkle
of vegan parmesan (I
used parma) a dash
of fresh cilantro
Ingredients: 8 medium ripe tomatoes, I
used a combination including San Marzanos / 2 medium red onions, chopped / At least 6 cloves
of garlic, minced / Parmigiano - reggiano cheese rinds — scrape away the waxy residue / 1 cup
fresh cranberry beans, shelled / 4 cups
water / 6 new potatoes, cut into rounds / 2 small zucchinis, cut into slices / 1 bunch swiss chard, stems chopped, leaves chopped / Big handful green beans, cut into pieces / Basil leaves / Olive oil / Salt & pepper / Freshly grated parmigiano cheese / Burrata cheese (optional, but I had some on hand).
Just remember that if you are
using fresh or canned green chiles, it is necessary to remove all
of the liquid, or the excess liquid will interfere with the
water measurement.
Prawns (
fresh water shrimp) are
used extensively in Asian cooking, and are dried, ground and processed into various types
of pungent pastes.
A couple
of things you can do: Wash your hands Start with very clean glass containers Rinse the fruit well before
use Use cold fresh (filtered) water Keep the jar in a cool place away from direct li
use Use cold fresh (filtered) water Keep the jar in a cool place away from direct li
Use cold
fresh (filtered)
water Keep the jar in a cool place away from direct light
Fullei
Fresh's 46,000 - square - foot headquarters plant is located in Wong's hometown of Miami, which has a well that provides a good source of the fresh water that is used extensively in the company's hydroponic growth of spr
Fresh's 46,000 - square - foot headquarters plant is located in Wong's hometown
of Miami, which has a well that provides a good source
of the
fresh water that is used extensively in the company's hydroponic growth of spr
fresh water that is
used extensively in the company's hydroponic growth
of sprouts.
Stuffing 1 1/2 cup / 300 g uncooked millet or white quinoa 1 large knob
of coconut oil, ghee or olive oil 2 large onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed and finely chopped 3 tbsp white wine or
water 1 tsp dried thyme sea salt and pepper 1 cup / 3,5 oz / 100 g cranberries (
fresh, frozen or dried) 1 handful raw almonds, coarsely chopped (
use pumpkin seeds for a nut free alternative) 2 stems flat - leaf parsley, finely chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little for serving