Not exact matches
Just remove the stones and
leave the skins on, unless your blender has serious problems handling them in which case you can always strain the
mixture after
blending if you're not happy!
After cooking them both to soft perfection and
blending them with my favorite fall spices, I was
left with a creamy, delicious
mixture that rivals any mashed potatoes I've ever had!
If you
leave the citrus juice out, however, you might want to sub in a tablespoon or two of water to help the
mixture blend better.
Discard bay
leaf and thyme sprig, then purée 2 cups of
mixture in blender (use caution when
blending hot liquids) and return to pan.
Then mash the aubergine with a fork, or
blend gently using a handheld electric mixer, making sure to
leave some texture, and stir in the tahini
mixture.
Blend everything together on high speed until creamy, then pour half of the
mixture into a glass, and
leave the rest in the blender.
I did use an immersion blender to
blend it a bit before adding the tahini
mixture, but
left enough chunks for texture.
Blend them with all ingredients until runny green paste coagulates (I used frozen curry
leaves, and before I added them to the
mixture I heated them in oil to bring out the flavor).
Discard zests and bay
leaf, then purée strawberry
mixture in a blender until smooth (use caution when
blending hot liquids).
Discard the cinnamon stick and bay
leaf, and then
blend the
mixture to a smooth, thick sauce about the consistency of store - bought ketchup.
Blend mixture until the vegetables are completely smooth OR
leave them slightly chunky, depending on your taste.
Once
blended, marble into cheesecake
mixture and then
leave the tin in the freezer for 5 - 8 hours or until frozen solid.
Place the mint, spinach, garlic oil, and lemon juice in your food processor and
blend until the
leaves are all broken down and the
mixture is fairly smooth.
Once the it has firmed up a bit, take it out of the freezer and layer on 1/2 of the
mixture that was
left over from
blending the bananas and nut mylk and add this to the freezer for 10 minutes.
I also strained the
mixture after
blending it because, as I discovered the first time, pitted dates still
leave behind a few hard pieces.
This smooth and buttery body balm is enriched with a clever
mixture of naturally moisturizing Cocoa and Shea butters along with a delightfully invigorating
blend of essential oils that will wake up your senses as well as
leave your skin soft and supple with out that greasy or tacky feeling you get from other body balms.
They took
leaves from a closely related wild that plant was healthy and contained a typical mix of endophytes,
blended them into a smoothie and sprayed the
mixture onto the
leaves of P. kaalaensis to see if beneficial microbes could be transplanted from one species to another.
Blend all ingredients until smooth, put the
mixture in a jar and
leave it in the fridge for 3 - 4 hours.
* For kids add 2 dried pitted dates and 1tsp real vanilla to the
mixture before
blending * You can freeze whats
left of the nuts and use it for cakes and cookies
2 Cloves garlic 1 large shitake mushroom Juice of 2 lemons 8 cilantro
leaves 1 green onion Instructions:
Blend together well until
mixture is combined and emulsifies.
It should
leave a light «trace» behind (like a small mound of soap that takes a few seconds to
blend back within the
mixture.)
Combine the ground flaxseed + 200 ml of water in a small bowl, whisk together and then
leave until the
mixture combines to a gel - like substance, whisking occasionally to help it
blend.
If you
leave the citrus juice out, however, you might want to sub in a tablespoon or two of water to help the
mixture blend better.
Then the
mixture is strained to get rid of any
left oat bits that did not
blend in well.
You can also raid your kitchen to make your own: Mash up an avocado and
blend in a few tablespoons of honey — «it's an amazing natural moisturizer that also soothes inflammation» — then smooth the
mixture on your face and
leave it for 15 minutes.