Sentences with phrase «reserve soaking water»

Remove the tamarinds and reserve the soaking water.

PMS Bites (makes 6 bites) 6 dates, soaked in warm water for 5 - 10 minutes (reserve the soaking water) 2 tsp of date soaking water 1 tsp of coconut oil 1 tsp of cacao or cocoa powder 1 heaping tbsp of almond butter (or nut butter of your choice) a pinch of sea salt cacao nibs for rolling the balls in (or shredded coconut, hemp seeds, chocolate chips, etc

Not overly sweet and it's relatively sugar free with the Stevia.What you will need for this recipe: 1/2 Cup Stevia Baking Blend (I used NuNaturals Fiber Blend brand) 1/2 Cup High Quality Cocoa Powder 1 1/4 Cup Organic Whole Wheat Flour 1 Cup Chopped Dates soaked in 1 Cup Boiling Water (reserve soak water) 1/2 Cup Chopped Walnuts 3 Tbs.

With a slotted spoon, scoop the softened sun - dried tomatoes out of the soaking water and transfer to a mini food processor, reserving the soaking water.

Drain the chipotles, reserving the soaking water, and finely chop.

In your food processor using the S - blade, combine the drained dates, apple, reserved soaking water, lemon juice and vanilla and blend until smooth (a bit chunky is ok).

To make the filling: Drain the cashews, reserving the soaking water.

Drain the beans well, reserving the soaking water, and transfer them to a food processor.

Meanwhile, drain the mushrooms, reserving the soaking water.

Combine the cashews, 1/4 cup (60 ml) of the reserved soaking water, the lemon juice, nutritional yeast, and miso in a food processor or blender and process until smooth.

Add reserved soaking water and blend.

If you used reserved soaking water (from rice) to soak other grains and beans, would you then reserve a portion of that for subsequent soaking of rice and / or other grains or beans?

Not exact matches

MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:

Take the chilies out and reserve 2 - 3 tablespoon of the soaking water.

Yep, I use the mushrooms themselves in the marinade mixture and the reserved mushroom water (after mushrooms are soaked for 30 minutes) in the cooking liquid for the dutch oven.

Add the broth, water, reserved mushroom soaking liquid, mirin, soy sauce, vinegar, and chile paste, and bring to a vigorous simmer over high heat.

1 cup pitted dates, soaked in warm water for 15 minutes and drained (water reserved) 1 pound carrots, peeled if desired, shredded 1 large or 2 small red apples, peeled if desired, cored, and chopped (I had 250g prepped Fuji apples) 1/4 cup date soaking liquid 1 tbsp lemon juice 1 tsp vanilla extract 1 tsp ground cinnamon (consider also adding nutmeg and ground ginger) 1/4 teaspoon sea salt 3/4 cup coconut flour Stevia to taste (optional, did not use)

Start with 1 cup of the reserved date soaking water.

Add the cut vegetables and the bread soaking in water to a tall plastic cylinder (reserving half of the red and green bell peppers and half of the onion for later use)

After 4 soaks and reserving 10 % of the soak water each time, your starter water in the fridge contains concentrated phytase and broken - down phytic acid.

For the chowder: * 1 - 1 1/2 pounds salt cod (preferably made with sustainable cod), soaked for 24 - 48 hours (change the water several times during the soaking period) * 1 large fennel bulb, trimmed and chopped into quarters (reserve the fennel fronds for garnish if you like) * 1/4 cup extra virgin olive oil * 1 generous pinch of saffron threads * 1 medium onion, peeled and chopped * 1 cup trimmed, cleaned and chopped leeks * 3 cloves garlic, peeled and slivered * 1 cup Tuscan kale, finely shredded * pinch of fennel pollen * 28 oz.

Add crimini mushrooms, parsley, thyme, peppercorns, salt, reserved porcini mushrooms and their soaking liquid, and 6 cups cold water.

The next time you make brown rice, use the same procedure as above, but add the soaking liquid you reserved from the last batch to the rest of the soaking water.

Combine reserved 1/2 cup condensed coconut milk and 1/4 cup reserved soaked and rinsed cashews with cocoa powder and 2 tablespoons almond milk / water in an upright blender and blend until smooth.

Transfer to bowl with reserved garlic water and let soak 5 minutes.

Boil 2C Water (including the reserved mushroom soaking water), add ginger, sliced mushrooms, carrot and spinach and cook for 1 minute to wilt the grWater (including the reserved mushroom soaking water), add ginger, sliced mushrooms, carrot and spinach and cook for 1 minute to wilt the grwater), add ginger, sliced mushrooms, carrot and spinach and cook for 1 minute to wilt the greens.

Soak the dried mushrooms in 100 ml hot water for 10 mins until soft, then drain, reserving the liquid, roughly chop and set aside.

1 cup soaked walnuts 1 cup carrots 1 medium Portabello mushroom 1/2 cup finely minced red bell pepper 1/3 cup finely minced red onion 1 finely minced jalapeno, without the seeds 1 cup sun - dried tomatoes, soaked (reserve 1 cup soak water)-LSB-...]

Remove from the water but reserve the soaking liquid.

Cups 2 teaspoons vegetable oil 3 garlic cloves, crushed to a paste with a little sea salt 1 (1 - inch) piece fresh ginger, peeled and finely grated, reserving any juice 1 teaspoon finely grated lemon zest (optional) 2 red chiles, seeded and finely sliced (optional) 10 ounces ground turkey or chicken (any ground meat should work actually) 1/2 cucumber, seeded and cut into 1/2 - inch dice 3/4 cup (2 ounces) snow peas, trimmed and cut into very thin strips 4 scallions, thinly sliced on the diagonal 8 basil leaves Handful of fresh cilantro leaves 4 crisp iceberg or Boston lettuce leaves 1/4 cup (2 ounces) bean sprouts, soaked in ice water and drained just before use

In a blender prepare your hazelnut cream sauce: add soaked hazelnuts, 1 1/2 cups reserved pasta water, garlic cloves, nutritional yeast, the juice of one lemon, and pinch sea salt and pepper.

6 large or 8 smaller medjool dates, pitted, soaked in boiling water for 10 minutes and drained, water reserved