Sentences with phrase «use of honey on»

Use of honey on skin and hair in addition to food goes back thousands of years.

Not exact matches

The fragment, written in Coptic, a language used by Egyptian Christians, says in part, «Jesus said to them, «My wife...» Harvard Divinity School Professor Karen King announced the findings of the 1 1/2 - by 3 - inch honey - colored fragment on Tuesday in Rome at the International Association for Coptic Studies.

I used honey instead of agave, and coconut palm sugar for half of the dates (I only had about 7 dates on hand) and sweetened a bit more with 8 stevia drops.

Raw honey also does some wonderful things to your body, so be sure to use raw honey and not the kind you find in the shape of a bear on store shelves.

For natural sweetness, we use whatever ripe berries we have on hand and a drizzle of honey.

I did sub coconut oil for butter, coconut oil is so easy to sub 1:1 and has so many good bits for you Also, I had no maple syrup on hand so just used the same amount in honey although next time will use maple as I love the flavour of maple in muffins and cakes.

I'm trying to cut back on sugar here so I'm going to try using some applesauce instead of some of the honey.

I had quinoa on hand so used that, only had 2 bananas, so added a couple spoonfuls of peanut butter and did half maple syrup and half honey.

I used local florida orange blossom honey and geated ginger and it came out amazing!!!! I served it with steamed broccoli on a bed of sticky rice to give it that more take out feel.

I was really low on syrup so I used honey and it turned out fine but honey also has a lot of calories in it.

However, if you prefer your smoothies on the sweeter side, I'd suggest using the Brasilia Blueberry or Sumatra Dragonfruit in place of the Ipanema Pomegranate — OR, add a little extra stevia or honey to the mix.

The exact nutritional info will vary a bit depending on the size and sweetness of your vegetables, and how much honey you use.

Trish, by using both honey and stevia I am able to cut back on the amount of sugar (from the honey) in this recipe, while maintaining the sweetness.

For those of you who prefer your chocolate on the sweeter side feel free to bump up the amount of vanilla you use, or you could go ahead and add in a drizzle of maple syrup or honey if you prefer — the trick is to taste as you go and customize as needed.

I like to use honey because depending on the type of the chosen honey it's possible to tweak the taste a little where maple syrup tastes pretty much the same every time.

(For reference, I used Bob's Red Mill Gluten - free Flour instead of Debbie's flour mixture [only because I had some on hand], and Earth Balance Soy - free Butter in place of sunflower butter, honey instead of coconut nectar, and olive oil in place of coconut oil.

I just made these — but used coconut sugar and homemade «jam» (frozen blackberries and raspberries, honey, and a tad of cornstarch in a pot on the stove) for less sugar content.

You could use honey in place of the maple syrup on the walnuts.

Honey will give you a different flavor based on the type of honey you use.

Though I did use dark chocolate chips instead of cocoa nibs because that's what I had in my house, but I cut back on the honey to about an 1 / 8th of of a cup.

Do you have any thoughts on how I would go about using an unrefined sweetener (honey, coconut sugar, etc.) in place of the stevia?

Depending on the sweetness of your berries, you can use more or less honey.

Just some chopped apples, a little bit of water, honey (amount depending on how sweet the apples are you're using) and let it simmer until it breaks down and thickens.

Instead of cocoa powder I used 2 bars of dark chocolate (melted) and cut down on honey.

And after a year of using the oil - cleansing method on my face I just recently decided to switch over to washing my face with honey and moisturizing with macadamia oil.

On top of all that, they are egg - free, dairy - free, and can easily be made gluten - free and / or vegan by using gluten - free oats and swapping the honey for another liquid sweetener — a win all - around!

1 cup of old fashioned rolled oats (I use gluten free organic) 2/3 cup of toasted coconut flakes 1/2 cup of nut butter (almond, peanut — whatever you have on hand) 1/3 cup of agave, maple syrup or honey 1.5 teaspoon vanilla extract 1 tablespoon of protein powder (I used vanilla Designer Whey) 1/4 cup of fiber cereal Chocolate chips (I used dark chips)-- amount is up to you 1/4 to 1/2 cup

I used dried cherries & raisins, hemp seed hearts, unsweetened coconut flakes, walnuts and pecans, only 1 Tablespoon of honey (trying to cut back on sugar), and I also added some blueberries (which made them purple).

I used a 1/4 cup of honey instead and I found it still on the sweeter side, would this recipe still work without honey or maple syrup?

I also used a dash of cinnamon to cut the strong honey taste (I didn't have agave on hand and the honey I did have is pretty strong).

Just in case anyone else has to adjust based on available ingredients, here's what worked for me: Used 3 dates and 1/2 cup honey instead of agave / yacon syrups and subbed coconut oil for the grapeseed.

Sugar is a permanent exile and my chocolate chips will be sugar free although I do use xylitol at times, and now that I am following paleo I am about to add honey back on my list of allowed foods.

I did make a few modifications to suit the amount of time I had and what I had on hand (I used jarred roasted red peppers instead of roasting my own (there were about 3 large peppers in the jar), I toasted the walnuts lightly in a dry skillet before putting them in the food processor, I used honey instead of pomegranate molasses because I couldn't find the latter, and I used 2 tbsp dried parsley instead of 1/4 cup fresh).

I use either real maple syrup, almond butter with honey, a combination of warm maple syrup and coconut butter or homemade date paste, look for the recipe on the blog

1) Combine the dry ingredients (almond flour / meal, tapioca flour, baking powder, salt) in a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in honey

It's also great because it uses coconut nectar instead of honey — perfect for vegans, and there's even a vegan pistachio ice cream recipe to go on the side.

I love to use honey in the traditional aspect of on top of a crumbly biscuit.

I only used 1/4 cup of honey and then squeezed a bit more on top of the beans while they were cooking.

I've had to use orange blossom honey instead of molasses just because I didn't have that on hand.

For this reason I didn't add any additional sweeteners to this, but if you want a sweeter version you can always use alternative sweeteners (which aren't as harsh on the body as refined sugar) and add a touch of pure maple syrup to the lemon coconut whipped cream or drizzle the parfait with honey.

Cut the chicken breast in half, cover with cling film and using a rolling pin gently bash the chicken so that it is roughly the same thickness all over, heat a non stick frying pan, add the coconut oil and when melted place your chicken in the pan, on a moderate high heat slightly sear the chicken then finish cooking on a medium heat, once the chicken is almost cooked add the orange, lemon and lime juice and the honey and bring to a rapid bubbling simmer until the sauce thickens to a glaze, this will only take a minute or so, place the chicken in the lettuce wraps spooning over the glaze, return the pan to the heat and add the coconut milk using a spatula scrap the coconut milk around the pan so that it picks up the left over cooking juices, take of the heat immediately, top your sticky sweet glazed chicken with the salsa and finish off with a drizzle of the coconut dressing.

I subbed the grape seed oil for coconut oil because it's what I had on hand and used the recommended amount of honey.

Add the frozen peaches, honey, yogurt, and lemon juice to the bowl of a food processor (I used a blender and it worked well on the ice crushing mode) and process until creamy, about 5 minutes.

I ordered the «six pack» of the large containers since I use honey in baking and also on baked biscuits and bread.

It is advertised as being served with a magic sauce and without taking any of the magic away we can tell you that it's made with sherry, honey, some vinegar, and fresh ginger so it's going to taste incredible, without using any ingredients that will set you back on your progress.

I used molasses instead of honey (what I have on hand), and coconut oil stead butter, and a few drops of organic lemon oil and they are yummy!

To make them a little sweeter, I would suggest perhaps a pinch of powdered sugar on top, or even an added two tablespoons of coconut sugar, honey, or whatever sweetener your using.

If you don't keep brown rice syrup on hand, feel free to use honey, maple syrup, or even coconut sugar with a teaspoon or two of water.

* could use 1 tbsp of honey if you want it a little sweeter / depending on the sweetness vs. tartness of your raspberries

Followed the honey version of the recipe exactly, except used coconut oil (because I had it on hand).