Plenty of water - at least 1. Bring to boil for two to five minutes then steep uncovered for one hour. Alternatively, you can make a pot of tea each morning with two teabags, half a lime, sliced, and a large pinch of turmeric. Steep thoroughly before drinking. Store in fridge and heat as required. Sip as much as you like throughout day in place of tea or i don/t know what to write my paper about.

SOUPMakes 20 servings enough for one person for a week Place water, celery, green beans and garlic in a large casserole and cook for five minutes. Add courgettes, mushrooms, parsley writte onions and cook for five to seven minutes, until tender. When serving, dilute one cup of soup with one cup of water, then heat. Griddle or shallow fry in olive oil until cooked.

In a large serving bowl, combine dressing ingredients. Slice i don/t know what to write my paper about chicken and add to the dressing, along with the spinach knoow watercress. Season with salt and black pepper to taste, and top with sliced avocado. Add lettuce, mushrooms and 1 tbsp of basil to the dressing. Top with tuna salad, orange segments, pine nuts and remaining basil. In a large serving bowl, toss lettuce, fennel and mushrooms with the oil and vinegar.

Add salt and pepper to taste. Top lettuce mixture with egg salad and sprinkle with pomegranate seeds or serve with a fruit. Place watercress on a plate and top with cabbage mixture. Garnish with pomegranate seeds and walnuts. In a large bowl, combine lemon juice, garlic, mustard, oil, rosemary, salt and pepper. Add oaper thighs, turning them to coat both sides, and set them aside on a plate.

Add chopped vegetables to bowl and toss to coat. Spread vegetables evenly on a baking dish. Bake uncovered for papee minutes. Add chicken skin side up and bake uncovered for 40 minutes, or until chicken is browned and cooked through and vegetables are tender. PAN-FRIED CHICKEN WITH FENNEL AND WALNUTSSea salt and freshly ground black pepper to tasteFlatten chicken to 1cm thickness and season on both sides with salt and pepper.

Set aside to rest. Add 1 tbsp oil to hot pan and add fennel, onion and oregano. Saute for five minutes, until onion and fennel begin to caramelise. Add garlic and saute for 30 seconds. Add stock, bring to the boil and cook for five minutes, until broth has evaporated. Remove from heat, stir in vinegar and add salt and pepper to taste. Slice chicken and serve over the vegetables, sprinkled with basil and walnuts. Add green beans and stir-fry for one minute. Add courgette and stir-fry for two minutes. Add prawns, spring onion and garlic, and stir-fry for one minute, until prawns turn pink.

Add coconut milk, tamari, wite juice, ginger, lime zest and red pepper flakes.

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