Healthy and Slim Daily Greens in powder and tablets contain the highest concentration of certified organic greens and
vegetables per tablespoon (2 servings) than other product blends while avoiding potential irritants, fillers, and allergens.
Not exact matches
It's cool enough that I like to use about 1.5
Tablespoons of salt
per quart of
vegetables at this time of year.
3 3/4 teaspoons active dry yeast (about 1 1/2 packages, 3/8 ounces or 11 grams) 1
tablespoon (13 grams) granulated sugar 1 3/4 cups lukewarm water 1/2 cup (118 ml) olive or
vegetable oil, plus more for greasing the bowl 5 large eggs 1/2 cup (100 grams) granulated sugar 1
tablespoon (14 grams) table salt 8 to 8 1/2 cups (1000 to 1063 grams) all - purpose flour 1/2 cup raisins (about 70 grams)
per challah, if using, plumped in hot water and drained Poppy or sesame seeds for sprinkling.
3 3/4 teaspoons active dry yeast (about 1 1/2 packages, 3/8 ounces or 11 grams) Sugar: — 1
tablespoon (13 grams) for reactivating the yeast — plus 1/2 cup (100 grams) for adding to the dough 1 3/4 cups lukewarm water 1/2 cup (118 ml) olive or
vegetable oil, plus more for greasing the bowl 5 large eggs 1
tablespoon (14 grams) table salt 8 to 8 1/2 cups (1000 to 1063 grams) all - purpose flour 1/2 cup raisins (about 70 grams)
per challah, if using, plumped in hot water and drained Poppy or sesame seeds for sprinkling.
Heat 1
tablespoon vegetable oil in a large skillet over medium - high; cook 2 cutlets until browned and cooked through, about 2 minutes
per side.
2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1
tablespoon olive oil 1
tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups
vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2
tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning
per bowl
When you first start out, you'll want to start small, adding as little as half a
tablespoon of fermented
vegetables to each meal, and gradually working your way up to about a quarter to half a cup (2 to 4 oz) of fermented
vegetables or other cultured food with one to three meals
per day.
Roasted Fennel and Zucchini Soup For the soup: 4 medium sized zucchini, sliced in half 2 fennel bulbs, cut in half 1 cup new potatoes, cut into bite sized pieces 1 onion, cut into quarts 4 cloves of garlic 3 cups
vegetable broth 1 bay leaf freshly grated nutmeg, to taste salt and pepper, to taste For garnish (optional): a
tablespoon of chopped nuts
per bowl (hazelnuts or walnuts) fennel frond pesto drizzle of olive oil
Ingredients 1
tablespoon olive oil 1 1/2 cups onion, finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2
tablespoons of chopped fresh thyme can be used 3 teaspoons garlic, minced 4 cups green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery, sliced 2 cups carrots or baby carrots, diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth,
vegetable broth can be substituted 3 cups potato, diced, 1 / 2 - inch pieces 1/2 cup basil, chopped fresh 3 cups zucchini, half - slices, cut zucchini in half, then cut into slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1
tablespoon Parmesan cheese, Shredded; about a
tablespoon per serving Instructions Step 1 Heat olive oil in large, nonstick saucepan over medium heat.
Add a
tablespoon of purée
per two cups of cooked pasta as a one - to - one butter substitute, thinning it into a sauce with water or
vegetable stock.
(blanched for 30 seconds) 2
tablespoons vegetable oil 2 bundles soba noodles (they normally come in
per person serving bundles) 2
tablespoons fresh coriander (picked leaves) 1 spring onion (finely julienned) 2 teaspoons toasted sesame seeds
Ingredients to make your dyes, which I will discuss in more detail below — As a guideline, use up to 4 cups for
vegetable solids and 3 — 4
tablespoons for spices
per quart.
Note: The rule of thumb here is one
tablespoon of salt
per every three pounds of
vegetables, which equates to 1.360 grams.
• Almonds and other nuts • Beans and legumes • Spinach and other green
vegetables • Dairy (fat - free / low - fat) • Instant oatmeal (no sugar added) • Eggs • Turkey / lean meat (steak, chicken and fish) • Peanut butter (all - natural, and limit to 3
tablespoons per day max) • Olive Oil • Whole grain bread / cereal • Extra protein (whey) powder • Raspberries and other berries
Use a nutribullet or food processor and mix the
vegetables with 1
tablespoon of MCT oil
per person and a few
tablespoons of cream.
Start from a small amount, gradually increasing to 1 - 2
tablespoons of sauerkraut or fermented
vegetables per every meal.