Sentences with phrase «vegetable seeds as»

Thus, We are distributing vegetable seeds as well.

Not exact matches

I made these today but had to substitute a few ingredients as I didn't have everything — I used dried prunes instead of dates, chopped almonds and hazelnuts instead of the sunflower seeds and vegetable oil instead of coconut oil.

6 cloves garlic, minced 1/2 teaspoon turmeric powder 1 teaspoon salt 2 1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (or substitute ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick

Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 teaspoon sea salt freshly ground black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces

Fabulous fresh vegetables, always enhanced by creative and flavoursome spices, mixed with good quality oils, seeds / nuts and gorgeous sensual fruits such as figs / dates / pomegranates.

Grilling is already one of the healthiest ways to cook, as long as you're careful with marinades, and by seasoning meats and vegetables with herbs like basil, oregano and thyme, and adding Salba chia seeds, you can give your favorite recipes a boost of nutrition!

A little goes a long way as far as flavor — use celery seed to add zest and freshness to your vegetables, fish, soups and salad dressings.

It seems that the Chinese, a culture that had consumed this legume as far back as 2,000 BC, were the first ones to consume both the seeds and the pods as a vegetable.

Five Spice Apple Braised Whole Chicken (inspired by Fit Daffy's Chinese Poached Chicken recipe) Ingredients: 1 whole chicken - skinned and trimmed excess fat as much as possible without tearing the meat 1 Tbsp avocado oil or coconut oil (or any high heat cooking oil of your choice — just don't use vegetable / seed oils!)

To keep the skin as clear as possible, it's essential to eat lots of vegetables, fruit, as well as higher fibre complex carbohydrates like sweet potatoes, brown rice and quinoa, lean proteins like chicken, fish, eggs and beans, and healthy fats from things like nuts, seeds, olive oil, avocado, and fatty fish.

2 cups (300 g) cooked chickpeas, rinsed and drained 12 ounces zucchini (4 medium / 340 g), grated on the large holes of a box grater (2 cups packed) salt, as needed 4 teaspoons coriander seed 1 tablespoon cumin seed 2 tablespoons olive oil 1 large yellow onion, finely diced 4 large cloves garlic, minced 1 1/2 teaspoons smoked paprika 1/2 cup finely chopped parsley finely grated zest from 1 large lemon 1 large egg 1 cup (120 g) chickpea flour 1 1/4 cups (5 ounces / 140 g) crumbled feta cheese (I used sheep's milk) ~ 1/4 cup (60 ml) mild vegetable oil for frying, such as sunflower

Enjoy Hippie Hemp Seed Butter straight from the jar as a dip for vegetables, fruit, bread sticks, pretzels or pita bread.

2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.

It can be used in much the same way as you would use extra virgin olive oil — in salad dressings, on vegetables, pasta, makes a beautiful mayonnaise, as a dipping sauce, with a vinaigrett or as a superior replacement for flax seed oil.

The best dietary sources of vitamin E include almonds, sunflower seeds and vegetable oils, such as flaxseed oil (37).

It's as if Nature said, «You can eat acid - forming meat, beans, and other high - protein foods, but you must balance these with an abundance of the alkaline - forming vegetables, fruits, nuts, seeds, and spices.»

1 teaspoon fennel seeds 1 teaspoon poppy seeds 5 cloves garlic 1 - inch piece ginger 1 large onion, chopped and divided into 2 parts 1 large bunch of cilantro, chopped and divided into 2 parts 2 serrano chiles, seeds and stems removed 1 tablespoon butter or olive oil for sauteeing 1 teaspoon turmeric 4 large tomatoes, quartered 1 1/2 cups coconut milk 1 cup yogurt 2 cups coarsely chopped vegetables, such as carrots, potatoes, and cauliflower

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

1/2 cup tamarind pulp 3/4 cup water 4 green chiles such as jalapeños, seeds and stems removed, sliced into rings 1 cup chopped shallots 5 cloves garlic, minced 2 tablespoons finely chopped fresh ginger 3 tablespoons vegetable oil 1 teaspoon ground cayenne 1 3 - pound chicken, skinned, boned, and cut into 1 - inch cubes 1 1/2 cups coconut milk, see recipe, here 4 green New Mexican chiles, roasted and peeled, stems and seeds removed, chopped

10 dried red chillis, such as Piquins, stems and seeds removed, soaked in hot water for 30 minutes, then coarsely chopped 2 cups grated coconut (fresh preferred) 5 cups water 5 almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots, sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste

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

This change will mean that whole foods such as vegetables, seafood, nuts and seeds won't be penalized for their natural, healthy fat content.

Buddha Bowls, also known as macro bowls, power bowls, and nourish bowls, are packed with protein, fresh or roasted vegetables, seeds, nuts, and more.

1 medium butternut squash (about 2 pounds) 1 tablespoon refined coconut oil 3 cloves of garlic, coarsely chopped 1 3/4 cups nut milk * 1/2 cup nutritional yeast 1 tablespoon arrowroot powder 1/4 teaspoon smoked paprika 2 tablespoons fresh squeezed lemon juice 1 tablespoon white miso 1 teaspoon salt 1/4 teaspoon pepper 1 pound elbow pasta (I used a GF quinoa variety) 2 cups cooked vegetables (such as steamed spinach, broccoli, or peas) 1/2 cup hulled raw sunflower seeds (or bread crumbs, or panko crumbs)

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

The company also has a strong national retail component supplying hobbyists with vegetable and flower seeds as well as a range of pesticides and plant nutrients.

2 ounces dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut into 1/4 - inch dice 1 medium leek (white part only), split lengthwise, cut into 1/4 - inch slices 1 medium onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6 sage leaves, finely chopped (reserve stems for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white pepper

The «original» raw foods — fruits and vegetables, raw nuts and seeds — can be eaten out of hand, exactly as they are the instant you pick them or shell them.

There are also flour products available from vegetable, seed, and nut origins such as potato flour, corn flour, teff flour, coconut flour, and almond flour.

You see, raw foods (fresh fruits, vegetables, nuts, seeds, and a few others), consumed in the same state as we'd find them in nature (technically, nothing heated above 115F46 C), are considered to provide optimum nutritional value while retaining the natural enzymes that may help us to digest those same foods (when foods are cooked, your pancreas must take on this monumental task on its own — not too much fun for the l'il pancreas).

Smoothies can be a great meal after a workout out, this drink is a mixture of ingredients that can include fruits and vegetables as well as protein powder, creatine, fat burners, flax seeds, peanut butter and anything else you can blend together.

As you can guess - the best diet for a pregnant woman is a WHOLE FOODS PLANT BASED DIET consisting of Vegetables, Fruits, Beans, Nuts and Seeds.

Instead, I gravitate towards lighter fare such as salads, lightly cooked soups, oat porridge, green and superfood smoothies, fruit, raw vegetables, small amounts of healthy fats (peanut butter, olives, coconut, raw almond butter, raw nuts and seeds, etc.), and more raw entrees along with steamed vegetables or the occasional roasted vegetable, legume and grain dish.

Plant options for omega - 3 include flaxseeds, hemp seeds, walnuts, and their oils, as well as chia seeds and green leafy vegetables.

The above list makes it clear that we should also be thinking about spices like brown mustard seed, yellow mustard seed, and horseradish as cruciferous vegetables, because they are!

To boost a pregnant woman's nutritional status, Harris and other experts recommend their patients limit eating processed gluten - free substitutes and instead choose foods that are naturally gluten - free — vegetables, fruits, nuts, seeds, beans, poultry, fish (varieties that are high in omega 3 and low in mercury, such as wild salmon and trout) and whole grains, such as quinoa, teff, buckwheat and brown and black rice.

Iron - rich foods include green leafy vegetables (such as kale and cabbage), dried apricots, figs, dates, beans, lentils, tofu, millet, peas and pumpkin seeds.

Although the human body can make most of the types of fats it needs from other fats or raw materials, when it comes to omega - 3 fatty acids that isn't the case with the school claiming that we can derive what we need from foods such as fish, vegetable oils, nuts, flax seeds, flaxseed oil, and leafy vegetables.

That said, some plant foods have a higher bioavailability of protein compared to other plant foods so if you want to increase your plant protein, here are 10 rich sources: lentils, beans, peanuts, tree nuts (such as cashews and almonds), seeds (such as hemp seeds, chia seeds, and sesame seeds), quinoa, leafy greens, nutritional yeast, tofu and tempeh, wild rice, and green vegetables like broccoli.

In the media particularly, veganism can often be portrayed as a virtuously healthy, «clean» diet full of fruits, vegetables, whole grains, nuts and seeds - not an ounce of processed food in sight.

Lots of coconut, avo, nuts & seeds for fats, tons of vegetables, thankfully i can have sweet potato as I love them especially with no grains that starchy factor will help..

2 ounces dried, whole New Mexico (California), guajillo, or pasilla chiles, or a combination (6 to 8 chiles) 1 1/2 teaspoons ground cumin seed 1/2 teaspoon freshly ground black pepper Kosher salt 5 tablespoons lard, vegetable oil, or rendered beef suet 2 1/2 pounds boneless beef chuck, well trimmed and cut into 3 / 4 - inch cubes (to yield 2 pounds after trimming) 1/3 cup finely chopped onion 3 large cloves garlic, minced 2 cups beef stock, or canned low - sodium beef broth, plus more as needed 2 tablespoons masa harina (corn tortilla flour) 1 tablespoon firmly packed dark brown sugar, plus more as needed 1 1/2 tablespoons distilled white vinegar, plus more as needed Sour cream lime wedges

Tagged as: agar agar, chili powder, extra virgin olive oil, nutritional yeast, oat milk, poppy seeds, saffron, vegan ham, vegetable cream, white pepper, whole rice

In this recipe, a takeout classic gets a superfood boost from kelp noodles and hemp seeds, as well as some hearty seasonal vegetables.

When you eat raw foods such as fruits, vegetables, nuts and seeds, all the nutrients and enzymes are present and intact.

4 cups vegetable stock 5 tablespoons olive oil 1 cup diced onion (more than half a medium - size onion) 1 cup seeded and diced bell pepper of your favorite color (about 1 medium) 1 16 - ounce bag frozen black - eyed peas, or 1 cup dried black - eyed peas, cooked * 1 1/2 teaspoons smoked paprika 2 cloves garlic, chopped finely 1 1/4 cups tomato puree 1/2 teaspoon crumbled saffron (optional) 1/2 cup white wine you enjoy drinking 1/2 teaspoon salt, plus more to taste 2 cups (1 pound) uncooked short - grain white rice Optional garnishes: Pickled peppers, chopped fresh parsley, lemon zest Tools: 15 - inch paella pan (or use a shallow, lidless skillet as close to 15 inches in diameter as possible)

* 2 tablespoon olive oil * 1 onion, chopped * 2 stalks celery, chopped fine * 1 cup black quinoa, rinsed in cold water and drained (use a fine mesh strainer for this, as quinoa seeds are pretty small) * 1/2 cup red lentils, rinsed in the strainer with the quinoa * 2 1/2 -3 cups water (or use chicken or vegetable stock) * 1/4 cup pitted black olives (I used oil - cured olives) * 1 - 2 teaspoons minced preserved lemon rind * 1 - 2 cups minced parsley * pinch or two of smoked paprika

Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2 of a fresh lemon extra sea salt, as needed for seasoning

High - profile devotees, such as actors Demi Moore and Woody Harrelson and Chicago chef Charlie Trotter, shun animal products and heat - processed grains; they eat nuts, seeds, sprouted grains, fruits and vegetables — ones that haven't been heated past 118 °F.

Whole food, plant - based eating is all about adding in as many whole vegetables, fruits, whole grains, nuts and a seeds until you are satisfied at every meal.