Sentences with phrase «using safflower»

I will be trying the lotion recipe I just received from Aspen Naturals in their «thank you for purchasing» email, but will be using safflower oil instead of the almond, olive, or jajoba.

I used some safflower oil infused with lemongrass made for stirfying for tossing the cauliflower.

I'm a big fan of coconut oil but I used safflower oil for that recipe (just because I had it and wanted to use it).

I used Safflower oil, because I got confused in the store, but it was delicious.

Since I added the peanut butter I cut the oil back to 1/4 cup and used safflower oil.

If you don't have sunflower seed oil you can use safflower oil, grapeseed oil, or apricot kernel oil instead.

Not exact matches

Ingredients 1 pie crust (I used this one, with Spectrum vegetable shortening substituted for the butter) 1 1/2 ounces bittersweet chocolate 1/4 cup light corn syrup 2 teaspoons neutral oil, like safflower 3/4 cup dark brown sugar 1/4 teaspoon salt 1/2 teaspoon espresso powder 1 teaspoon vanilla 2 eggs 1 1/2 cups toasted pecan halves

And lastly, while I have used melted butter, you could substitute with corn, canola, safflower, or even a vegetable oil.

But you could use any kind of oil you want (olive oil, coconut, safflower, etc) or nut butter.

The only changes that I have made is substituting shrimp for the mussels (my husband dislikes them) and using ground safflower rather than pricy saffron threads when I ran out of them.

Make sure to use a tasteless oil like canola or safflower unless you're looking to add the flavors of coconut or extra virgin olive oil into the mix.

Boulder Canyon Natural Foods started as a line of kettle - cooked chips using all - natural ingredients and fresh potatoes cooked in small batches using sunflower and / or safflower oil.

1 pound black beans, soaked overnight (or use the quick soak method) 2 tablespoons organic canola oil or high - oleic safflower oil 2 medium - large yellow onions, chopped 4 cloves garlic, minced 1 poblano pepper, chopped 1 red bell pepper, chopped 4 jalapeno peppers, minced 8 ounces minced seitan, or a 12 - ounce package of vegetarian ground beef (see note above) 3 tablespoons chili powder (I used 2 tablespoons of ancho and 1 New Mexican) 1 teaspoon cayenne pepper 1 tablespoon ground cumin 1 1/2 teaspoons oregano, preferably Mexican 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 28 - ounce can diced tomatoes 3 cups chopped butternut squash (1 / 2 - inch cubes) 1/3 cup chopped fresh cilantro

I didn't have safflower oil on hand and just used straight up vegetable oil - and instead of using a smaller loaf pan and some muffins, I just used one larger loaf pan - took 38 minutes at 350.

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

Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage (adapted from Every Grain of Rice by Fuchsia Dunlop) 3 skinless chicken breasts (~ 1.5 lbs without the bone), thinly sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan peppercorn

I used sunflower oil instead of the safflower or coconut oil.

For the production of GNT's micronised powders, only fruit, vegetables and edible plants like radishes, purple potatoes, black carrots, safflower and spirulina are used.

Miyoko instead uses a mixture of organic coconut oil, organic safflower oil, and organic sunflower oil, to create the creamy and silky texture so many have become accustomed to.

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 followed the recipe but used what I had: peaches instead of apples and maple syrup instead of honey and safflower oil instead of grape seed oil.

Recognizing that soy is one of the top 8 allergens, Earth Balance took the soybean oil out for their Soy - Free Spread, using a natural oil blend of palm fruit oil, safflower, canola and olive oils.

1/2 cup plus 1 teaspoon organic high - oleic safflower oil 1/2 cup white whole wheat flour 3 medium onions, chopped (about 3 cups) 3 stalks celery, chopped (about 2 cups) 3 medium green peppers, chopped (about 3 cups) 3 portobello mushroom caps, gills scraped off, chopped (about 2 cups) 3 large cloves garlic, minced 1/2 cup dry sherry 4 cups chicken - style vegetable broth (recommend Imagine's No - Chicken Broth) 1 tablespoon vegetarian Worcestershire sauce (use regular if you're not a veg) 3 bay leaves 1 teaspoon dried thyme 1 teaspoon dried oregano leaves 1 teaspoon dried sage leaves 1 teaspoon white pepper 1/2 teaspoon cayenne pepper, or more to taste 1/2 teaspoon salt 1/4 teaspoon smoked paprika, or a bit more to taste 4 vegetarian sausages, sliced (I used Field Roast smoked apple sausage) 1 16 - ounce package chicken - style seitan

«I used Dagoba organic 87 % cacao chocolate (if you like dark chocolate, this stuff might as well be crack - cocaine), coconut oil, and cashew butter (pretty sure we discussed this at your birthday party, but I make my own with roasted cashews, agave nectar, and either coconut or safflower oil depending on what I have at the time).

Oils high in Omega 6s and Omega 3s like canola, soy, safflower, and flax should be avoided for cooking purposes as well as foods fried using these oils (e.g., potato chips, corn chips, fries) because polyunsaturated fats are prone to oxidation, polymerization, and cross-bonding.

I use Hain mayo made with safflower because I do not use soy products.

300 ml fat free yoghurt, thinned with 15 ml milk 1 large egg 80 ml oil (such as vegetable, safflower, sunflower or olive oil) 50 grams lightly packed dark brown sugar 1 teaspoon vanilla extract or zest of citrus fruit of your choice 90 grams oat bran 125 grams spelt flour (can substitute plain flour) 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/4 teaspoon table salt several teaspoons sugar — for topping the muffins 3/4 to 1 cup chopped mixed fruit (just about anything but citrus or pineapple will work, I used 10 strawberries but have previously used frozen raspberries and blueberries successfully)

I used coconut oil instead of safflower oil, and more onions and coconut milk than the recipe calls for (I really like onions and they are so good for you).

Some of the oils we use to cook with or put on salads also have an acidic PH, including sesame, safflower, sunflower, canola, corn, avocado and olive oil.

vanilla extract 2/3 cup brown sugar 1 small container of applesauce (like the single serve kind) 1/4 cup Canola or safflower oil (I used Canola oil) 1 1/2 cups whole wheat flour 1/2 cup white flour 1 tsp.

Because of the yield for this recipe, you could use all bacon drippings or butter, or, if you are vegan / vegetarian, use a mild oil like safflower or canola.

You can use any organic cold pressed edible fruit or vegetable oil ie: grapeseed, safflower, sunflower, or olive.

What To Expect reports that if you're home when your baby starts crying, you can try using some naturally - derived massage oil that is easily absorbed into baby's skin, such as canola, corn, olive, grape seed, apricot, avocado, or safflower oils.

The main oils used are olive oil and safflower seed oil, with hints of pumpkin seed, argan, sweet almond, and jojoba.

Willem de Kooning, an abstract expressionist, often used nonhardening safflower oils that remain tacky even today, some 30 years later.

Corn oil, safflower oil, soybean oil... all used in processed foods, sodas, fried food, bakery items and much more.

This is because most vegetable oils (corn, safflower and sunflower oils) we use today are high in omega - 6 fats and low in omega - 3 fats.

A lot of processed and pre-prepared foods use the cheap vegetable oils like corn oil, soya, and safflower.

This looks delicious but I don't have safflower oil, can I use another type of veg oil instead (eg sunflower)?

If you are going to use a non-olive vegetable oil, choose cold - pressed grape seed oil, or for a cheaper option, use a cold - pressed, hexane free sunflower or safflower seed oil.

Many oils such as unrefined corn oil, safflower oil, and sunflower oil do not have omega - 3 but are typically high in omega - 6 fatty acids and they should be used only in very small amounts.

Oils such as canola, olive, corn, safflower, and sunflower should be used rather than solid fats, such as butter, stick margarine, shortening, or lard.

If you are still using vegetable oils, such as canola, sunflower, soy, safflower, etc, you might want to read this article.

We add plant traits from oil producing plants, like safflower and olive to our algae through the use of biotechnology.

You can also use one of the high monounsaturated safflower and sunflower oils in this case because they have a neutral flavor and a high smoke point.

Try to use extra virgin olive oil for cooking and avoid using regular safflower and sunflower oils, corn oil, cottonseed oil, and mixed vegetable oils.

I've been using non gmo, expeller pressed safflower oil mayo thinking it was a good choice bcuz soybean oil in all other mayo.

Using the remaining safflower oil, oil the other halves of the onion, and the bell peppers.

I find that store - bought dressings almost always use industrial seed oils (like canola, sunflower, and safflower) and contain additives and emulsifiers that I prefer to avoid.

Polyunsaturated fats, which include common vegetable oils such as corn, soy, safflower, sunflower, and canola, are the worst oils to use — they have double bonds that make them highly susceptible to heat damage.