Sentences with phrase «coconut juice blend»

Based on consumer demand for healthier products, labeling transparency and functional ingredients, the Tsamma Watermelon Juice brand has responded with launching the Watermelon + Coconut Juice blend.

Not exact matches

In a high - speed blender, blend the cashews, lemon juice, spices, water, tamari, salt and pepper, and the rest of the coconut, until smooth.

If I left it to soak in a bowl with orange juice, then blended it all with frozen bananas (no extra milk / water), and topped with shredded coconut and strawberries, do you think it could work?

For example, lemak kuning is a coconut - based sauce made with most of the regional curry ingredients; kerabu kerisik is made with fried, pounded coconut, lime juice, dried shrimp, shallots, and chiles; and kacang blends together the flavors of peanuts, lemongrass, galangal, chiles, and coconut milk.

The sauce is made of a delicious blend of spices, from curry powder to garam masala, cinnamon and cayenne, which are mixed with lemon juice, tamari and coconut.

Of all the juices I tried I especially loved the coconut and rose water blend, it was so unique and refreshing, such a beautiful flavour.

1 cup gluten - free All - Purpose Flour Blend 1/3 cup coconut flour, fluffed with a fork and sifted before measuring 1/3 cup unsweetened flaked coconut, finely flaked 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon guar gum or xanthan gum 1/2 cup honey or agave nectar 1 (8 - ounce) can crushed pineapple in juice or fruit cocktail, undrained 2 eggs, room temperature 1/2 cup raisins 1 medium orange, cut into very thin slices for garnish

Have a taste of the tropics with a homemade frozen pina colada: a blend of ice, pineapple slices and juice, coconut cream and rum.

I blend together an acai packet, spinach, berries, banana, apple juice and sometimes a dash of coconut milk.

Add the lemon zest from one lemon, lemon juice, maple syrup, coconut oil, and almond milk and blend on a high setting for 90 seconds.

This take on the latest drink craze blends coconut milk, strawberries and a splash of açaí juice for a refreshing, crowd - pleasing beverage.

Soaked cashews, coconut cream, refined coconut oil (no coconut flavor), lemon juice and zest and pure maple syrup are blended up and poured over the crust.

In an electric mixing bowl combine the almond flour, eggs, lemon juice, baking soda, mustard, paprika, melted butter (or coconut oil) and almond milk, blend until well combined

Place the watermelon, water or coconut water, lime juice, jalapeño, chili powder, chipotle chile powder, and salt in a blender and blend well.

4) Heat up some vegetable + coconut oil (I used a blend of both) in a large skillet and cook the chicken until ~ 165 F. 5)(Sauce) Add enough orange juice to blend the pineapple and mango chunks.

I blended pitted dates with the juice to add some natural sweetness and creaminess to the coconut milk mixture.

Avocado Cilantro Yogurt - 1 ripe avocado - 5.3 oz (150g) container of plain greek yogurt -1 / 4 cup coconut milk - juice of 1/2 a lime - 1 small bunch fresh cilantro - olive oil for blending - 1 teaspoon of salt - more to taste

Next combine the remaining 1/2 cup coconut oil, juice from the lemons, 1/4 teaspoons salt, cashews, almond milk, 1/4 cup maple syrup in a high - speed blender and blend until silky smooth.

Add strawberries, hibiscus juice, 3 tablespoons brown rice syrup and 1/2 cup water or coconut water to a blender and blend on high until you have a smooth consistency.

Blend up a smoothie: Place 1/2 cup frozen mango cubes, 1/3 cup light coconut milk, 1/4 cup nonfat coconut - flavored yogurt, 1 tablespoon fresh lime juice, and 1 1/2 teaspoons sugar in a blender; process until smooth.

combine the melted coconut oil, honey, lime juice and cilantro, blend and place in a small dipping bowl.

10) In a small blender, blend together half the avocado, yogurt, 1/4 cup coconut milk, 1/2 cup cilantro, juice of 1/2 a lime, 1/2 teaspoon lime zest and a good pinch of salt.

Place juice mixture, coconut milk, rum, vanilla and 1 cup of ice in the blender and blend on high until smooth.

1 cup / 240 ml raw chickpeas / garbanzo beans 1 cup / 240 ml raw wheat berries, preferably freekeh (green wheat berries, buy in middle eastern store) or use kamut, spelt berries or barley 2 aubergines / eggplants 2 tbsp cold - pressed olive oil or coconut oil 1 tsp cumin seeds 1 tsp ground sumac (buy in middle eastern store) 4 tomatoes 1 handful fresh flat - leaf parsley 2 tbsp cold - pressed olive oil 1/2 lemon, juice 2 - 3 tbsp Za'atar spice blend (recipe below) 1/2 cup (150 g) goat's cheese, crumbled

In a small bowl, stir together the banana, crushed pineapple (with its juices), coconut sugar, oil, and vanilla until blended.

This sauce blends banana, curry, coconut, ginger juice and habanero into a tasteful, tropical blend.

Blend the frozen mango, orange juice, water, coconut cream, and half of the cardamom until smooth.

Blend your rhubarb juice, coconut rum, and ice cubes together until desired consistency is reached.

Blend together the coconut milk, cashews and pomegranate juice in a high - powered blender until completely smooth.

2 cans coconut milk, chilled 2/3 cup sugar (evaporated cane juice) 1⁄4 cup brown sugar (evaporated cane juice and molasses blend) 1⁄2 teaspoon ground ginger 1⁄2 teaspoon ground cinnamon 1⁄2 teaspoon ground nutmeg 1 teaspoon vanilla 3⁄4 cup canned pumpkin puree (1/2 can)

Take your soaked cashews, water, lemon juice, melted cacao butter and coconut oil, and your sea salt and blend until smooth.

Add cucumber, pineapple, frozen banana, light coconut milk, water, lime zest, lime juice, greens, and ice cubes to a blender and blend on high until creamy and smooth, scraping down sides as needed.

1 1/2 cup Bob's Red Mill 1 to 1 Gluten Free Flour Blend 1/2 cup Bob's Red Mill Almond Flour 1/2 teaspoon baking powder ⅛ teaspoon salt 3/4 cup sugar 1 large egg 1 stick butter, melted 2 tablespoons fresh lemon juice Zest from one lemon Unsweetened shredded coconut Jelly beans Peeps

Drain the cashews, then blend with the soy milk, coconut cream, syrup, lemon juice and vanilla until smooth and creamy.

I just made a variation of your recipe last night, as an alternative to an alcoholic Friday night drink - Just used the VitaMix to blend 12 oz pure coconut water, 1 cup frozen pineapple, a bout 1 TBLSP peeled fresh ginger and 1TBLSP lime juice.

Ingredients: 1 1/2 cups cooked chickpeas (or 1 15 - oz BPA - free can drained and rinsed) / 1 large avocado / 1/4 cup fresh lime juice / 2 TBSP Carrington Farms Coconut & Avocado Cooking Oil Blend / 1 large clove garlic, chopped / 1/2 tsp sea salt / 1/4 tsp ground cumin / 1/8 ground cayenne pepper.

Cut cucumber into smaller pieces and add to a blender with coconut milk, sugar, lime juice, wasabi paste and moringa, and blend until smooth.

Make your marinade: in a blender or food processor, blend oil, vinegar, lime juice, chipotle peppers, adobo sauce, coconut aminos, cumin, paprika, onion powder, garlic powder, and cilantro.

Kale Cubes Kale (or any green) Coconut Water Lemon Juice Blend choice of greens like kale or spinach with your choice of liquid and freeze in cubes.

Ingredients, Nut Butter Buddha bar: (* Organic) Complete Protein Blend (Sprouted Whole Grain Brown Rice Protein *, Pea Protein), Brown Rice Syrup *, Tapioca Syrup *, Chocolate Liquor, Cane Sugar *, Almonds, Date Paste *, Dried Cherries (Cherries, Sunflower Oil), Cocoa Butter, Brown Rice Crisps, Agave Syrup *, Vega Blend (Vitamins & Minerals: Potassium Phosphate, Calcium Phosphate, Magnesium, Iron, Vitamin C, Zinc, Iodine, Molybdenum, Vitamin A, Niacin, Vitamin E, Copper, Selenium, Manganese, Biotin, Calcium Pantothenate, Thiamin, Riboflavin, Vitamin B6, Vitamin B12, Chromium, Vitamin D2, Folate, Greens: Alfalfa Grass, Spinach, Broccoli, Kale, Berries: Extracts of Grape Seed, Maqui Berry, Goji Juice, Acai Berry, Pomegranate Seed, Mangosteen, Probiotics: L. Acidophilus LA - 14, B. Bifidum BB - 06), Vega SaviSeed (Sancha Inchi) Oil, Inulin (From Chicory Root), Buckwheat, Cocoa Powder, Chia Seeds, Natural Coconut Flavor, Hemp Seeds, Organic Vanilla Extract, Sunflower Lecithin, Sea Salt, Natural Cherry Flavor.

After Surf Smoothie Bowl Base 1 Acai Packet 3 Handfuls of Frozen Mango (or any fruit - I also love blueberries) 2 Frozen Bananas Just Enough Almond Mylk or Apple Juice to Blend Toppings Chopped Fruit (kiwi, banana, mango etc) Rawnola or Granola Coconut Shreds (toasted coconut is aCoconut Shreds (toasted coconut is acoconut is amazing)

Place the peanut butter, curry paste, coconut milk, sesame oil, soy sauce, garlic, ginger, Sriracha and lime juice in a bowl and whisk until well blended.

This mix of coconut water and pineapple juice will sweep you away in a refreshingly tropical blend of the most delicious (and hydrating!)

INGREDIENTS: Protein Blend (Milk Protein Isolate, Whey Protein Isolate), Soluble Corn Fiber (Prebiotic Fiber), Water, Almonds, Cocoa Butter, Cocoa (Processed with Alkali), Natural Flavors, Erythritol, Palm Oil, Dextrin, Sea Salt, Sunflower Lecithin, Sucralose, Color (Fruit Juice, Turmeric), Coconut Oil, Xanthan Gum, Baking Soda, Peppermint Oil, Steviol Glycosides (Stevia).

2 cans coconut milk, chilled 2/3 cup sugar (evaporated cane juice) 1⁄4 cup brown sugar (evaporated cane juice and molasses blend) 1⁄2 teaspoon ground ginger 1⁄2...

In a large mixing bowl use a hand blender to blend together the eggs, coconut oil, maple syrup, honey, mashed bananas and lemon juice.

If it won't come together, add a touch more lemon juice, maple syrup / agave or a splash more coconut milk as the liquid should help it blend better.

Drain the water from the soaked cashews and blend them with coconut milk (or cream), coconut oil, maple syrup, and sweet lime (or lemon juice).

To make the blueberry filling, blend drained cashews, blueberries, maqui powder, coconut oil, agave, lemon juice in a high - speed blender.

Pick your favorite fruits and vegetables, add a liquid of choice (almond milk, coconut milk, coconut water, juice, etc.) blend on high and drink!