Sentences with phrase «using cabbage leaves»

GP was really craving some clean dim sum, so she thought of using cabbage leaves as wrappers instead of wheat - or grain - based dough.

Yes you can begin using the cabbage leaves while treating mastitis, but I would not go cold turkey at this point.

Many nurses, midwives and lactation consultants recommend using cabbage leaves to relieve the pain of engorgement.

Kelly Mom suggests using cabbage leaves for 20 minutes in between feedings, no more than thrice a day, to help with engorgement.

Using cabbage leaves in your bra is an old home remedy which can provide you with some when engorged.

I think I would suggest using cabbage leaves to try to stop altogether.

I used cabbage leaves to make cabbage wraps out of this instead of shredding the cabbage.

If desired, use a cabbage leaf to weigh the ingredients down so they stay submerged.

To wean: Use cabbage leaves as indicated above.

Some will say to use the cabbage leaves after each feeding and leave them on until they wilt.

Some women use cabbage leaves to soothe engorgement.

To use a cabbage leaf, wash it and slice off the tops of the vein with a knife.

It is usual to use the cabbage leaf treatment two or three times or less.

If you are one of the women who gets a large lump in the armpit about 3 or 4 days after the baby's birth, you can use cabbage leaves in that area as well.

Use the cabbage leaf treatment as I mentioned in my post and change out the leaves every hour when they get wilted.

You can continue to use the cabbage leaves on your breasts for as long as they are helpful.

If you are still breastfeeding or pumping for your child, and just want to use cabbage leaves to help decrease breast swelling and relieve breast engorgement, be careful not to overdo it.

You may want to use cabbage leaf compresses if the above suggestions don't bring you enough relief.

One research study concluded that women who used cabbage leaves to help with breast pain were likely to breastfeed for longer compared to a control group who had other care, but not cabbage leaves.

Use a cabbage leave or a Ziplock bag filled with water to keep the sauerkraut submerged in the liquid and close the lid.

Not exact matches

Used the same dressing to make a similar salad tonight with chinese leaf cabbage instead of kale.

Use red cabbage leaves to wrap individual falafel into small parcels; they'll look like mini Christmas presents that you've set out for your guests.

As an aside, I still have over half a head of green cabbage left after making a large batch of coleslaw and using it here as an accompaniment to the tacos.

A while back, Carri Thurman, of Two Sisters Bakery in Homer, Alaska, left a comment on my blog about using purple cabbage as the source of abundant wild yeast.

The original recipe called for a pound of fennel, but I switched it up by adding sliced celery and fresh salad mix (any lettuce will do but I used an Italian Romaine, green leaf and cabbage mix).

As you fill the containers, make sure you are still using that glove and press down on the cabbage so the kimchi is quite compact while leaving the top 1 inch of the jar clear (this cabbage will bubble up!).

Left out the cabbage because I had none, and used fresh mozzarella in place of blue cheese.

For assembly you tuck a little bit of the pork filling into giant leafs of lettuce (I like to use a boston or butter lettuce, but cabbage or iceberg would also work.)

I double the lime juice, use at least a tablespoon of sriracha, (more to taste), whatever herbs I have on hand (any or all three are delicious), and serve it in cabbage leaves.

Today I used the left over breast meat in a cabbage coleslaw with fresh raw corn, black beans tomatoes and green onions topped with chimichurri sauce.

Shred the Napa cabbage with a sharp knife or food processor fitted with the slicing wheel (if you use the food processor you will need to do this in small batches and place in a large bowl) Chop the cilantro — NOTE: Use only the leaves and the tender stems near the leaves (save the thick stems for juicinuse the food processor you will need to do this in small batches and place in a large bowl) Chop the cilantro — NOTE: Use only the leaves and the tender stems near the leaves (save the thick stems for juicinUse only the leaves and the tender stems near the leaves (save the thick stems for juicing).

Remove the outer leaves of the cabbage then use a sharp knife to finely slice and add to the bowl.

11/2 cups red split lentils (masoor dal), picked over, washed and drained 5 cups water 3 tablespoons high - oleic safflower oil 1/2 teaspoon black mustard seeds 1 tablespoon minced fresh ginger 3 cloves garlic, finely minced 3 small dried red chili peppers 1 medium onion, peeled and thinly sliced 1/2 small head of green cabbage, cored and thinly sliced or shredded (4 - 5 cups) 1 1/4 teaspoons ground cumin (preferably freshly ground) 1/2 teaspoon ground turmeric 1/2 teaspoon coriander or garam masala Pinch asafetida (see note above) 1 teaspoon dried fenugreek leaves (see note above) 1 cup finely chopped or crushed tomatoes (I used Pomi chopped tomatoes) 1 teaspoon salt Freshly squeezed lime juice, optional

I also sent her some purple cabbage leaves with bags of vinegar, soda and salt, and instructions for a nice activity to do with the kids that uses the cooked leaves water to create water in different colors.

I often throw some corn, celery leaves and mung bean sprouts through the mix or even some chopped purple cabbage, you can really use your imagination.

This recipe uses a short cut method of pouring very hot, salted water to quickly pickle the cabbage leaves.

Preeti Mistry uses her mom's cabbage and potato sabzi, seasoned with fried curry leaves, mustard seeds, and chilies, as a slaw in her sliders at Juhu Beach Club in Oakland, C.A. And at Chai Pani in Asheville, N.C., chef Meherwan Ihrani will turn Bhindi Masala, or spicy okra, into a bruschetta topping, brushing griddled bread with ghee and sprinkling crushed pistachios and fresh cilantro over the top.

The combination of spices you used also works great with crunchy shredded cabbage with a few curry leaves thrown in at the beginning and toasted peanuts and minced cilantro leaves tossed in at the end.

Salad: 3 cups shredded purple cabbage 2 carrots, shredded or shaved using a veggie peeler A few radishes, thinly sliced 2 handful of microgreens 4 - 6 Romaine leaves, chopped or any greens of choice 2 c. cooked quinoa or grain of choice 1 c. cooked white beans or chickpeas 1/4 c. dried cranberries 1/2 c. pumpkin seeds (lightly toasted for more flavour) 4 scallions, thinly sliced diagonally

You'll find people who tell you to use grapes, cabbage leaves, pineapple juice, certain grains of one sort or another, or even milk to make your starter.

Use Napa cabbage or butter lettuce leaves instead of bread.

I used to only make them 1 - 2 times a year for a special occasion — standing over a 16 - quart stovetop all afternoon just to steam the cabbage leaves from the head.

If you have concerns about engorgement, weaning, or the use of cabbage leaves, contact your lactation consultant.

Instead, use cold cabbage leaves and cold packs to relieve discomfort and decrease swelling.

If your breasts are so full that the milk is not even flowing out, sometimes the use of cabbage leaves are helpful.

Believe it or not, using a cabbage cream, or even wrapping your breasts with cabbage leaves can help reduce milk production!

You can treat breast engorgement by breastfeeding very often, using a breast pump to relieve excessive pressure in breasts, placing cold compresses or cabbage leaves on your breasts for comfort, and taking an over-the-counter pain reliever such as Tylenol or Motrin if necessary.

When it comes to cool compresses, Lactation Consultant swears by using green cabbage leaves for engorgement.

I have not enough experience with cabbage leaves to say one way or the other, but some are concerned that such frequent use will decrease the milk supply.

If the breasts become engorged, or too full of milk a mother can always use a cool compress or cabbage leaves for relief.