Sentences with phrase «with olive leaf»

Inspired by ancestral family portraits, this gorgeous Portraits wallpaper features portraits of hares, dogs and badgers, framed with olive leaf wreaths.

As I backed away, and was still looking upward, a white dove with an olive leaf in it's beak flew over.

This time the dove came back with an olive leaf in her mouth.

Research shows that supplementation with olive leaf extract prevents age - related and oxidative stress - related processes such as osteoporosis.

Additionally, supplementation with olive leaf polyphenols for 12 weeks significantly improved insulin sensitivity and pancreatic β - cell secretory capacity in overweight middle aged men at risk of developing the metabolic syndrome.

If you wish to experiment with olive leaf extract, Oregon's Wild Harvest is the supplement for you.

In animal studies, pretreatment with olive leaf extract reduced the death of brain tissue after laboratory - induced strokes — by an impressive 55 percent.

If you don't tolerate oil of oregano, you can substitute with olive leaf.

The result, 60 per cent for Owen Smith and 40 per cent for Corbyn, was the dove returning to the ark in the evening with an olive leaf.

Not exact matches

After the things done or said in the temple, the Gospels proceed with what Jesus said one day when he left the holy place to spend the night on the Mount of Olives (Mk 13:1 - 4; Mt 24:1 - 3; Lk 21:5 - 7).

· Whilst tradition in England has people carrying Palm branches in imitation of Christ's triumphal procession into Jerusalem, in Italy they usually carry olive branches and strew their churches with bay leaves, so that the Palm Sunday Procession leaves the most delightful smell, as those walking by crush the leaves as they go.

I played with so many different flavours and decided that this batch was my favourite — I love the subtle blend of spicy cumin, tangy lemon, sweet basil leaves and creamy tahini blended with chickpeas, olive oil and water until perfectly smooth.

Garnish the reserved 1/4 of apple — cut in small cubes pumpkin seeds — optionally soaked and dehydrated for extra crunch drizzle of chili olive oil (optional)-- olive oil mixed with chili powder fresh mint or cilantro leaves

Then place all the veg with the basil leaves into a sauce pan, adding the olive oil, salt and pepper.

Over a medium - low heat, put the onions and garlic in a pan, mix with some olive oil, cover and leave for 10 - 15 minutes to sweat out until soft.

Drizzle with 2 tbsp olive oil, lemon and salt and massage the flavor into the leaves.

1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces

I took half of the cauliflower, garlic (now soft and shredded), and all of the linguine and put it in a bowl with a small handful of celery leaves, a squirt of lemon juice, and a half teaspoon of this wonderful, bold, fruity olive oil that was half - off at the store (hurray for bargain hunting!).

Tear the kale leaves off their stems into small pieces and add them to a frying pan with a little olive oil.

I think it's great served with toasted rye bread spread with a thick layer of hummus, rocket leaves, olive oil, black pepper and lemon.

Cover the bottom of a roasting pan or baking tray in olive oil and place the tomatoes, peppers with the garlic, fresh rosemary, dried thyme, bay leaves, salt and a drizzle more olive oil on top.

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

Marinate for a minimum of three hours (this softens them) with the olive oil and chopped herbs, leave it to soak in the fridge.

Then, slice the tomatoes into eighths and the zucchini into thin half moons, placing them into a sauce pan with a handful of torn of basil leaves, the sun dried tomatoes, jalapeño pepper, a drizzle of olive oil and a sprinkling of salt.

1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)

For other soft herbs with smaller leaves, try stuffing them into ice - cube trays with a little olive oil.

-LSB-...] Soup with Gnocchi, Beans, and Greens from: Pesto Soup with Gnocchi, Beans & Greens Post Punk Kitchen Vegan Baking & Vegan Cooking 2 teaspoons olive oil 3 cloves garlic, minced 1 small head cauliflower (about a pound), leaves -LSB-...]

Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)

Whether you make your version of the muffuletta sandwich in the traditional style, loaded with meat — capicola, salami, pepperoni, prosciutto, and the like — or you prefer a meatless option like this recipe for Eggplant Muffuletta Sandwiches, the one thing you can't leave out is the olive salad.

No recipe needed — just cube whatever good bread you have around, toss with a little olive oil, salt, pepper, garlic powder, and a bunch of fresh thyme leaves.

Add the Brussels sprouts leaves to a bowl and toss them with the olive oil, garlic, salt, and ground black pepper.

Toss tomatoes, roasted red bell pepper slices, capers and parsley leaves in a large bowl with the olive oil, lemon juice and lemon zest.

4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)

Add 1 onion, 150g mushrooms and 20 grams flat leaf parsley to the mixing bowl, with 20g olive oil.

1) Jobuchon's celery leaf with Roquefort and olive oil is incredible.

Meanwhile, peel the garlic, wash the basil leaves and place it in the food processor along with the tomatoes and the olive oil.

Drizzle with extra virgin olive oil and garnish with coriander leaves.

Finely chiffonade the kale into ribbons with a sharp knife then toss with the olive oil and salt in a large bowl, massaging firmly until the leaves soften.

Last, drizzle olive oil and garnish with remaining fresh tarragon leaves.

This refreshing, superhealthy salad is one of chef Marcus Samuelsson's favorite ways to showcase kale; massaging the leaves with vinegar, salt and olive oil makes them tender and sweet.

SCOOP about 1/2 cup meat into lettuce leaf for each wrap; top with dollop of yogurt, additional salsa, and olives if desired.

Heat the olive oil in a soup pot over medium high heat Add the potatoes and onions and season with rosemary, salt, pepper, red pepper flakes, and bay leaf.

Ingredients: 3 tablespoons olive oil 3 lamb shanks 6 rashers of Irish Bacon, chopped 1 large yellow onion, chopped 4 stalks celery with leaves, chopped 6 medium sized carrots, sliced 6 large cloves garlic, finely chopped 3 tablespoons unbleached all - purpose flour 2 — 14.9 oz cans of Guinness Beer 2 cups beef stock 6 Yukon Gold potatoes, scrubbed and cut in half 1 small bunch kale, coarsely chopped

Great for dipping with olive oil, this dukkah recipe is a crumbly nut and spice blend typically associated with Egypt - hazelnuts, cariander seeds, sesame seeds, cumin seeds, black peppercorns, fennel seeds, dried mint leaves, and salt.

It's an explosion of fresh flavors, with an added layer of textures and sustenance from the Kalamata olives, and boiled eggs, left from the morning egg fight.

To make the bruschetta, in a small bowl stir together the chopped tomatoes, garlic, onions, and basil leaves with a teaspoon of olive oil.

Using a pot tall enough to cover the chokes and cover, place the chokes in, fill with water and some olive oil to cover the bottom of the leaves (about a third of the way up the artichoke).

Leave the olives to soak in the water for 3 days and then drain, refilling the bucket with a salty brine solution of 1 cup of rock salt per 2 litres of water.

2 cups pineapple cut into small chunky wedges 1/2 small red onion thinly sliced in half moons 1 - 2 habaneros finely chopped 5 - 6 sprigs of mint, use just the leaves and torn with your fingers 3 - 4 good drizzles of a grassy and peppery Extra Virgin Olive Oil the juice of one large lime the juice of half an orange Sea Salt and black pepper to taste

Homemade Cilantro Pesto, made with fresh cilantro leaves, blanched almonds, red onion, serrano chile and olive oil.