Sentences with phrase «uses less juice»

OLED technology doesn't illuminate dark pixels so the backlight uses less juice.

Not exact matches

You can use fresh fruit or fruit juice and we recommend making it 5 % — 10 % of the total liquid content, although some flavours, like ginger or turmeric, require less — The fructose (a type of natural sugar) from the fruit will convert into C02 in a closed environment, leading to natural fizz — To add it, you'll need some reusable glass bottles with caps capable of withstanding pressure (our large empty Jarr Kombucha bottles are perfect).

A juicer is less important to cooking as it's literally only used for juice, so I'd wait to buy that when you're committed to juicing!

I would also use less ginger as it would be pretty strong using the whole amount rather than just extracting the juice.

Might try it with a little less orange juice next time, as I ended up with some liquid left over (may have been the particular brand of oats I used, though?).

You can use a little less as you will be using the whole amount rather than just abstracting the juice from it.

Cream of tartar is an acid with less flavor than lemon juice or vinegar and is usually used to stabilize egg whites for meringues and soufflés.

Depending on the kinds of lemons you use and how sour you like your lemon curd, you'll need to use less or more lemon juice — but the curd won't take much more than 1 cup of lemon juice without getting too watery.

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

When using limes, count on having two handy just in case, since they're usually smaller and yield less juice.

Also used a bit less sugar (as the puree is sweetened) and lime juice instead of lemon.

Next time I think I would use less lime juice though.

Next time I'll probably use a little less lemon juice, but hey, it's called Lemony Carbonara Pasta, so it's up to you.

I would also use less lime juice.

Dipping Sauce ingredients: 1 C water / 1/2 C sugar (or use less) / 3 sprigs fresh cilantro / 2 cloves garlic / 2 T white vinegar / 1 T lime juice / 1 T Thai garlic chili pepper sauce / 1 T Thai fish sauce

I would use the full 2 tablespoons, though (the acid helps in the rising, and vinegar is less acidic than lemon juice).

Natalie's Juices use less ingredients and more nutrients to maximize health benefits.

I also used less lemon juice.

You may use more or less lemon juice according to your tastes, I suggest to add the dressing gradually and see for yourself what quantities work best for you.

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.

7/8 cup oil + 1/2 tsp sea salt (strange, I know but it is our «butter») 3 tbsp ground chia 9 tbsp water 1 cup unsweetened pineapple juice from concentrate (we can have pineapples on our diet — hollaaaa) 2 & 1/2 cup buckwheat (I use light as it has less of an aftertaste) 2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1 tsp nutmeg 1/4 tsp salt 3 cups shredded carrots optional: stevia (I put about 1/2 tsp of the clear extract, you could put more as mine wasn't very sweet)

Tomatillo Salsa: Ingredients --- One pound tomatillos — 1/2 red onion, roughly chopped — 6 garlic cloves, peeled but left whole — 2 large jalapenos, stems cut off — 2 tablespoons olive oil — 1/4 cup fresh lime juice — 1.5 tablespoons honey — 1/4 cup cilantro leaves (I used a little less) Directions: 1.

2 1/2 cups hot water 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar 3/4 cup vegan butter like Earth Balance 1 1/2 cups sugar (evaporated cane juice)-- use 1/2 cup less sugar if you don't want it very sweet 2 teaspoons vanilla extract 1 tablespoon vinegar 2 cups rice flour 1/2 cup sorghum flour 1 1/2 cups tapioca flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons xanthan gum 1 teaspoon cinnamon 1 teaspoon mace 1/2 cup ground almonds (if allergic to tree nuts, or use sunflower or pumpkin seeds) 1 cup finely grated carrots

1/2 cup raw cashews, soaked in water for at least 1 hour, then rinsed and drained 1/4 apple, coarsely chopped 1 teaspoon ume plum vinegar (may sub with lemon juice or apple cider vinegar with a bit of salt perhaps) water to thin to desired consistency (I used around 1/2 cup but start with less since it will be more saucy initially.

If you want semi-authentic, vegan cheese that hasn't been cultured but has a tad less steps, then you can use raw apple cider vinegar and fresh lemon juice.

You can also use less white sugar since the orange juice adds natural sweetness than with a traditional recipe (usually calls for 2 cups of sugar).

1 1/2 cups well - mashed very ripe bananas (about 3 large) 1/2 cup nonfat yogurt — if using Greek yogurt, use a bit less and thin with milk 1 tsp baking soda 2 egg whites 2 tablespoons freshly squeezed orange juice 2/3 cup coconut sugar 1/4 cup organic high - oleic, expeller - pressed safflower oil 1 1/4 teaspoons vanilla 2 cups whole wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 2/3 cup chopped walnuts 1/3 cup chopped pecans

2 tablespoons (30 ml) olive oil 1 tablespoon (15 ml) white balsamic vinegar 1 teaspoon lemon juice 1 tablespoon (4 g) fresh dill 1 tablespoon (3 g) fresh chopped tarragon (Janet's note: I used fresh marjoram) 1 teaspoon minced garlic 1/3 cup (33 g) chopped scallion (Janet's note: I used less)

I did use much less oil and added lime juice to the dressing after testing it out a few times.

Dressing: 2 tablespoons extra virgin olive oil 1 tablespoons lemon juice 1 clove garlic 1 teaspoon Dijon mustard 1 dessertspoon sumac — I love sumac so I use loads, you may like a less lemony taste so add less first Black pepper

3 ripe avocados 1/4 cup honey, more or less if you like, you can also use unrefined sugar if you prefer 3 tablespoons dark cocoa powder zest of two organic oranges Juice of two oranges, you can use more if you like 2 - 3 tablespoons triple sec or Cointreau, optional 2 teaspoons real orange extract, optional

grated fresh ginger 1 fresh green chili pepper, seeds removed, finely chopped 1 cup chopped spinach (I used frozen) 2 tablespoons ghee 1/4 teaspoon cumin seed or ground cumin (I used ground cumin but would try cumin seeds next time) 1/4 teaspoon crushed red pepper flakes (more or less depending on your spicy heat tolerance) 1 - 2 teaspoons lemon juice

Date syrup (also known as date juice concentrate) is classed as an added sugar but has the benefit of being sweeter than sugar, meaning that less of it needs to be used.

This pesto recipe is on the saltier side to account for the fact that the flavor will be diluted when stuffed into the mushrooms, but feel free to use less salt or lemon juice if desired.

1 tbsp olive oil 1 large onion, chopped 1/2 tsp Aleppo chili flakes (adjust to taste, this was fairly mild) 2 garlic cloves, minced or pressed 1 lb kale (10 cups, packed)-- you could use less, even half of this, I just had so much kale 2 cups undrained canned crushed pineapple, in juice (20 - ounce can)-- I used a 14 oz can 1/2 cup peanut butter 1/4 cup chopped parsley (omitted) salt to taste 1/8 cup skinless peanuts, crushed or coarsely chopped 1 cup couscous, cooked according to package directions

I also tried this recipe using a bit of sucanat (which looks like brown chunks and smells like molasses because it's even less processed than the evaporated cane juice) and it worked!

Since dates are sweeter than sugar, less date juice concentrate can be used in the final product.

You can always use less lemon juice if you prefer.

It bump up the acidic quality of salads (just use less vinegar or lemon juice), and is great eaten raw.

4 serrano or jalapeño chiles, stems and seeds removed, chopped very fine (we used some fresh Italian cayennes) 1 large onion, chopped very fine 2 medium tomatoes, chopped very fine 2 cloves garlic, minced 1/4 cup finely chopped fresh cilantro 2 tablespoons vegetable oil 2 tablespoons (or less to taste) red wine vinegar or lime juice

The recipes I found were all based on using red wine but I was keen to avoid this in a communal wellbeing setting and so instead of the bottle of red wine I replaced this with a carton of red grape juice and a 1/4 cup of red wine vinegar (yes that does contain a little alcohol but much less overall).

With the use of both the 1995 and 2011 — 2012 national dietary survey data sets, Ridoutt et al. (25) calculated that Australians were eating more whole fruit and more wholegrain cereals but consumed less refined sugars and less 100 % fruit juice in 2011 — 2012.

I updated my pantry page, removing a few items I'm using less and adding a few newbies I've been loving, which include: spirulina, hemp protein, Moon Juice protein blends, and mesquite powder.

I just used beet juice (asked my man to juice me a beet before he started his daily juicing)-- maybe 1 tsp, probably less, like a splash, gave it very nice rich color without having to buy any products!

I would recommend using less lemon / lime juice (but not leaving it out completely because you do need that sour - ish / tangy flavor) and adding 1 vanilla pod (halve the vanilla pod lengthways, then scrape out the seeds).

FOR THE FROSTING 2 (8 - ounce) packages cream cheese, room temperature 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 4 cups powdered sugar (I used a little less) 1 teaspoon grated lemon peel (I added 1 tablespoon of lemon juice for more lemon flavor) 1 teaspoon vanilla extract

The second time we used shop bought apple juice and it wasn't quite as nice, but much easier and much less messy.

Where too much liquid is an issue, you'd probably be better off using the «juicing» method, where the color is more pronounced and less is needed.

The higher the number, the more packaging is used per volume of juice; the lower the number, the less packaging is used per volume of juice.

It's been used as a hangover treatment in Mexico for many years — which has actually been supported by research published in the Journal of the American Medical Association (JAMA), which showed participants who drank the juice before a night out reported significantly less nausea, dry mouth, and loss of appetite the following day.