Sentences with phrase «water in the driest place»

We went to South America's Altiplano, the mountainous desert region, looking for water in the driest place on earth.

Not exact matches

Place a bottle of water nearby in case your mouth gets dry.

Drifting from place to place, we find one dry well after another — no living water in sight.

If using dried peas, place them in a large saucepan and add water to cover.

Place the sun - dried tomatoes in a bowl and cover with the boiling water.

If using dried prunes place them in a saucepan with around 25 ml of water and bring to the boil.

But if you decide to temper, Step One is to melt about 11 ounces (300 grams) of good quality, finely chopped semi sweet or bittersweet chocolate in a clean and dry heatproof bowl placed over a saucepan of barely simmering water.

To cook lima beans, place them in a pot and add three cups of fresh water or broth for each cup of dried beans.

If you're looking for a more pure approach, you can do as some other readers have suggested... purchase raw cashews (find them in the bulk foods section of your local grocery store / whole foods), soak the cashews for 4 - 6 hours in water, then place them in either a counter-top dehydrator or your oven @ 200 - 250 F until they're dry.

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

Place all of the ingredients in the bowl of the food processor and process until the mixture begins to form a ball, adding more water drop by drop if the dough is too dry.

1 pound Jerusalem Artichokes, peeled, rinsed and chopped 2 1/2 cups water 2 medium russett potatoes, scrubbed and quartered (peel if not organic) 1/2 onion, chopped 1 Tablespoon dried sage 1/4 teaspoon black pepper Place all the ingredients in a large saucepan and bring to a boil.

After soaking it in a clean dry place covered and soaking in pure water for 10 to 12 hours you want to drain the water and can use it to water your plants or reuse the water in some way but do not use the water in food or drinks.

I'd place the leftovers into a microwave / oven proof dish and either use the microwave to reheat or add a little liquid (more pasta sauce or a little water) to prevent pasta from drying out and cover and heat in oven.

Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)

Place the dried porcini in a heatproof container and just cover with almost boiling water to soften and rehydrate.

Place the dried chiles in a bowl and once the water is boiling pour over them to cover.

2 - 3 Tbsp ground flax seed 1/3 cup Balsamic vinegar 1/2 cup water 1/2 tsp dried parsley 1/2 tsp Dijon mustard (optional) 2 Tbsp diced red onion (optional) Place all ingredients in a small glass jar with a lid and shake.

Store in a cool, dry place until ready to activate using white flour and water.

To prepare 1 serving of oatmeal, place 1/2 cup of dry mix in a bowl and add 1 — 1 1/2 cups very hot water (just shy of boiling).

Directions: Rinse quinoa, allow to drain thoroughly, place in boiling salted water and simmer with lid on for 15 — 20 minutes, until tender / Remove from heat and let sit with lid on for 5 more minutes / Spoon and spread quinoa onto a cookie sheet / Let it cool and dry out a bit, then put quinoa in a large bowl / While quinoa is cooking, place squash ribbons and leeks on one or two cookie sheets, drizzle with 2 — 3 T olive oil, sprinkle with salt and pepper, toss and spread evenly across the pan / Roast at 425 degrees for 12 — 15 minutes / When tender, remove from oven and let cool / My squash ribbons sort of fell apart at this point.

I added extra garlic, dried cranberries in place of raisins, cooked the lentils with bay leaf in the water, and used sage instead of thyme in the loaf.

Make sure to dry off excess water from them before placing them in food processor.

Drain and place in a medium saucepan with broth and water Bring to a boil, then reduce heat and simmer until beans are tender (the time will depend on how old your dried beans are).

Place the dried shiitake mushrooms in a bowl, add the boiling water, and set them aside to soften for about 15 minutes.

For the broth: 1 cup (235 ml) vegan lager beer (such as Sapporo) or vegetable broth 1 cup (235 ml) low - sodium vegetable broth 3/4 cup plus 1 tablespoon (195 ml) brewed lapsang souchong (1 teabag in hot water for 10 minutes) 1 to 1 1/2 tablespoons (20 to 30 g) Homemade Gochujang Paste (recipe above) or store - bought 2 tablespoons (30 ml) kimchi brine 2 tablespoons (30 ml) reduced - sodium tamari 1 teaspoon (2 g) dried shiitake powder (or 2 rehydrated dried shiitake caps, minced) 1 teaspoon (5 ml) toasted sesame oil 1/2 teaspoon grated fresh ginger root 1 clove garlic, grated or pressed 1/2 cup (96 g) drained vegan kimchi, chopped 1/2 cup (75 g) Japanese Carrot Pickles (recipe above), chopped if desired, plus extra for garnish 1 1/2 cups (201 g) fresh or frozen green peas, placed in boiling water for 1 minute until bright green and crisp 2 cups (80 g) packed fresh baby spinach, chopped if desired 1/2 cup (40 g) thinly sliced scallion 2 small avocados, pitted, peeled, and sliced or chopped (optional)

Place the dry pasta in the same large saute pan or deep skillet from step one and pour in the water and milk.

Soak the sticky rice for several hours, then place in a bamboo steamer over a wok of boiling water until translucent and dry.

Place mixed greens and herbs, apricots, and 1/4 cup water in a dry large skillet over medium heat.

Place dried mushrooms in a small bowl and cover with boiling water; let stand until rehydrated and pliable, 5 — 8 minutes.

Sun - Dried Tomato Bisque To make tomato concassé, place fresh tomatoes in boiling water for a few seconds to loosen the skins, then peel them, remove as many seeds as possible, and squeeze out the juice.

Place your thawed spinach in a fine - mesh sieve or colander, then squeeze all that water out, until the spinach is really dry.

Place 1 ounce wakame (dried seaweed) in a medium bowl; cover with boiling water and let sit until softened, about 10 minutes.

Method 1 Place dry mushrooms to soak in a bowl with 2 cups of warm water.

Place the dried cranberries in a bowl with the warm water and vinegar.

Veggie Quinoa Croquettes w / Smoked Paprika Almond Cream Yield: Approx 16 croquettes For the Croquettes 1 cup dry quinoa, cooked in 2 cups water, yielding 3 cups cooked quinoa, cooled - see method here if needed 1 very large sweet potato, peeled, diced, steamed, mashed: yielding 2 cups mashed sweet potato 1 cup finely diced red onion 1/2 cup finely diced red pepper 4 cloves garlic, crushed 2 tbsp olive oil + 1 tbsp to brown the croquettes 1/3 cup chopped fresh cilantro 1 — 14oz tin pinto beans, drained & rinsed 1/2 cup hemp seeds 1 tsp dried oregano 1 tsp ground cumin juice of one lime 1 tsp celtic sea salt Method In large mixing bowl place cooked quinoa & mashed sweet potatin 2 cups water, yielding 3 cups cooked quinoa, cooled - see method here if needed 1 very large sweet potato, peeled, diced, steamed, mashed: yielding 2 cups mashed sweet potato 1 cup finely diced red onion 1/2 cup finely diced red pepper 4 cloves garlic, crushed 2 tbsp olive oil + 1 tbsp to brown the croquettes 1/3 cup chopped fresh cilantro 1 — 14oz tin pinto beans, drained & rinsed 1/2 cup hemp seeds 1 tsp dried oregano 1 tsp ground cumin juice of one lime 1 tsp celtic sea salt Method In large mixing bowl place cooked quinoa & mashed sweet potatIn large mixing bowl place cooked quinoa & mashed sweet potato.

1) Wash & dice bell peppers, eggplant and onion 2) Place rinsed dried quinoa and water in a small pot, and bring to a boil 3) Once water starts boiling, cover pot and reduce heat to a minimum for 15 minutes 4) Remove pot from heat and allow to stand for 5 minutes (with cover still on) 5) Fluff quinoa with a fork and let it cool 6) In a frying pan, roast diced onions and eggplant for a few minutes, stirring well 7) Add in green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatuin a small pot, and bring to a boil 3) Once water starts boiling, cover pot and reduce heat to a minimum for 15 minutes 4) Remove pot from heat and allow to stand for 5 minutes (with cover still on) 5) Fluff quinoa with a fork and let it cool 6) In a frying pan, roast diced onions and eggplant for a few minutes, stirring well 7) Add in green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatuIn a frying pan, roast diced onions and eggplant for a few minutes, stirring well 7) Add in green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatuin green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatuin red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperature

Preheat the oven to 200 degrees (fan) Add the spinach to a food processor / high powered blender and allow it to be roughly chopped by the blades Drain and rinse the chickpeas well and then add them in along with the rest of the ingredients If the mixture is too sticky, add more almond meal and if it's too dry, add more water Line an oven proof dish with parchment paper Roll the mixture into balls, then place them on the baking sheet and (optional) press down on them to make them flatter Bake in the oven for 20 minutes until crispy

Cooking White Beans: Place 1/2 cup of dry white beans with 3 cups of water and 3 Tbsp of vinegar (aids in digestions and reduces flatulence).

1) Rinse dried quinoa until water is clear 2) Place rinsed quinoa and water in a pot and bring to a boil 3) Once water starts boiling, cover pot and reduce heat to minimum for 10 - 11 minutes 4) After 10 minutes, remove pot from heat and allow to stand for 5 minutes (with cover still on) 5) Fluff quinoa with a fork and allow it to cool 6) Break and beat the eggs, and make an omelette in a pan or wok 7) Cut cooked omelette into small pieces 8) Saute minced garlic and diced onions in a wok with 2 - 3 teaspoons of oil 9) Once onions are starting to caramelize, add in diced sausages and stir for about one minute 10) Add in cooked quinoa and mix together 11) Add in cut omelette pieces and mix well, and add salt & pepper to taste 12) Serve hot and garnish with chopped spring onions

Quinoa Cornbread Prep time: Cook time: Total time: Serves: 9 Ingredients 1 cup nondairy milk 3 1/2 ounces dates (about 6 Medjool or 12 Deglet Noor), pitted and quartered 1 cup water 1/2 cup dry / uncooked quinoa 1 cup cornmeal 1/2 cup old - fashioned rolled oats, ground into a flour in the blender 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda Instructions Place the nondairy milk and dates into a blender, and set aside while you prepare the other ingredients (be sure to grind the oats before doing this).

And here's another side note: I was also given a flower of Maryam to use during birth — a dry, brittle and grayish plant, which slowly begins to bloom and soften as the laboring mother dilates, after it is placed in water in the birthing room.

You wash the items, pour water into the bottom of the sterilizer, place the items inside on one of three levels, push a button, and in an hour you'll have clean, sterile, and dry items ready to go.

It should be gently rinsed with water and patted dry, then placed in a sieve or colander for 24 hours to drain.

After each pumping: either place the pumping kit (not the tubes or motor) in the refrigerator until the next pumping, or if not pumping the same day, hot - water wash and hot - water rinse well, then air dry.

Some ingredients from just one of the manufacturers we carry: — Recycled Rubber wood (clean, natural rubber wood recycled from rubber trees no longer able to produce latex); — Non-Chemical Preservative Wood (stabilized using a chemical - free kiln - drying process); — Non-Formaldehyde Glue (toys assembled using a non-formaldehyde glue in place of the traditional toxic wood glue); — Water Based Dye (non-toxic, water based dyes to add accent colors to products, containing no heavy metal elements such as lead, mercury, eWater Based Dye (non-toxic, water based dyes to add accent colors to products, containing no heavy metal elements such as lead, mercury, ewater based dyes to add accent colors to products, containing no heavy metal elements such as lead, mercury, etc..)

Even put them in the washing machine (place in a mesh laundry bag and wash w / cold water /» delicates» soap / gentle cycle / air dry).

Top rack dishwasher - safe Stains can be removed by washing with hot - soapy water Store products in a dry place Do not leave in direct sunlight or near a source of heat

At the same time, there could be some water present in places which you couldn't dry off.

Once baby is safe and warm, simply wring out the excess water and place in the dryer for 10 - 15 minutes, or hang dry using the hangtag on the back.