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Picking green grapes for making verjuice. Tacuinum Sanitatis (1474). Paris, Bibliothèque nationale. Verjuice (/ ˈ v ɜːr ˌ dʒ uː s / VUR-jooss; from Middle French vertjus, 'green juice') is a highly acidic juice made by pressing unripe grapes, crab-apples or other sour fruit. [1]
A pitcher of freshly-juiced kale, wheat grass, cauliflower, broccoli, carrot, apple, and lemon A cup of sweet lime juice . Juice fasting, also known as juice cleansing, is a fad diet in which a person consumes only fruit and vegetable juices while abstaining from solid food consumption.
Fruit juice being used in the preparation of a smoothie. The word "juice" comes from Old French in about 1300; it developed from the Old French words "jus, juis, jouis", which mean "liquid obtained by boiling herbs". [3]
Acne (/ˈækni/ ACK-nee), also known as acne vulgaris, is a long-term skin condition that occurs when dead skin cells and oil from the skin clog hair follicles. [10] Typical features of the condition include blackheads or whiteheads, pimples, oily skin, and possible scarring.
There are many methods of juicing, from squeezing fruit by hand to wide-scale extraction with industrial equipment. Juicing is generally the preferred method of consuming large amounts of produce quickly and is often completed with a household appliance called a juicer, which may be as simple as a cone upon which fruit is mashed or as sophisticated as a variable-speed, motor-driven device.
On August 26, 1998, the Attorneys General of Arizona, California, New Jersey, and Texas announced a multi-state settlement with Morinda, Inc. following charges that the company had made "unsubstantiated claims in consumer testimonials and other promotional material indicating that its Tahitian Noni juice could treat, cure or prevent numerous diseases such as diabetes, clinical depression ...
A pimple or zit is a kind of comedo that results from excess sebum and dead skin cells getting trapped in the pores of the skin. In its aggravated state, it may evolve into a pustule or papule. [1]
Au jus (French: [o ʒy]) is a French culinary term meaning "with juice". It refers to meat dishes prepared or served together with a light broth or gravy, made from the fluids secreted by the meat as it is cooked. [1] In French cuisine, cooking au jus is a natural way to enhance the flavour of dishes, mainly chicken, veal, and lamb.