Sentences with phrase «agave at»

To protect (hedge) against the uncertainty of agave prices, CTC can enter into a futures contract (or its less regulated cousin, the forward contract), which allows the company to buy the agave at a specific price at a set date in the future.

We recommend you store your agave at room temperature.

Stream in 1 Tbsp of agave at a time.

I can only tolerate 1 tsp of honey or agave at one time, so I have to reduce the amounts of sweetener in your recipe.

No refined flours or sugars, with minimal agave at that.

I have read things on the questionable safety of agave at Mercola.com and would like to use something else.

~ Depending on how sweet your apples are, you may need even less agave than listed in the sweet potatoes, or perhaps even no agave at all!

(Of course, they said that about agave at first, too!

and I don't have agave at the moment so i cant even try to sub that!

Not exact matches

At School Night, Sanchez will showcase Pisco - centric classics that pay homage to the flavors and traditions of his Peruvian roots, in addition to Whiskey and Agave - forward cocktails that honor the ingredients he's discovered and fallen in love with as part of his American experience.

Each agave is unique and once they arrive at the distillery they are cut into halves, thirds or quarters, depending on the size of the particular agave.

Orange Honey Glaze 1/2 cup freshly squeezed orange juice about 1/4 cup (1/4 ounce) Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1 tablespoon honey or agave syrup

Filling 1/3 cup virgin coconut oil 1/3 cup agave syrup (nectar) 2 cups raw cashews, soaked for at least 2 hours and up to 8 hours Zest and juice of 1 large lemon Zest and juice of 1 orange 2 tsp.

As a whole, there are two categories of tequila: 100 percent agave and tequila mixto (mixed), which is a blend of at least 51 percent agave supplemented with other sugars.

Agave is harvested at the peak of its maturity and DeLeón's agave grows anywhere from 6 - 8 years in direct sunlight in the Agave is harvested at the peak of its maturity and DeLeón's agave grows anywhere from 6 - 8 years in direct sunlight in the agave grows anywhere from 6 - 8 years in direct sunlight in the soil.

Panna Cotta (adapted from Living Raw Food) 4 cups coconut milk (see below) 1/2 cup Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1 cup meat of fresh young coconut 1/2 cup raw agave syrup OR another sweetener of choice seeds from 2 vanilla beans 1/2 cup coconut oil

DeLeón Tequila sources from multiple estates to ensure access to the highest - quality agave despite changes in growing conditions at an individual estate.

Rose and Lavender Parfait 6.5 oz (about1 1/2 cups) meat of young Thai coconut 1 1/4 cup coconut water 1/4 cup purified water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1/4 cup cashews — soaked for 2 hours 4 - 5 tablespoons light agave syrup or another sweetener of choice 1 teaspoon vanilla extract 1/2 tablespoon freshly squeezed lemon juice pinch of sea salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3 cup coconut oil — melted

Cranberry Jam 1 1/2 cups fresh cranberries 3 tablespoons agave syrup, honey, or another sweetener of choice juice of 1/2 lemon 1/2 cup Irish moss gelTo make Irish moss gel, rinse Irish moss thoroughly and soak in hot water for at least 10 minutes.

I'm not sure if it's from using less agave, or it might be that I'm at a higher elevation?

mine were sticky to roll too, until I clued in that if I wet my hands with water to do it, it was very easy and didn't stick to my fingers at all (i used sticky maple syrup instead of agave)

I've just been surprised at how much agave syrup use I've seen on healthy food blogs.

Both times I made them I got 8 haha and I used maple syrup because I couldn't find agave nectar at superstore.

Unfortunately I found myself making it for a second time at my mother's house, and had some limitations on ingredients: no agave, only maple syrup; no millet (though strangely enough millet flour!)

For the middle (cheese) layer: ingredients: 1 cup raw cashews, soaked in water for at least 2 and up to 8 hours zest and juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and uniform.

With no sucrose at all (or a type of sweetener that ends in «ose») the ingredients don't react properly or cook right, so I always have to put a little in, such as agave nectar.

At the same time, you caramelize some onions, and then toward the end of cooking mix in apple cider vinegar and maple syrup (or agave if you have a maple syrup aversion like I do!

The Raw Blue Agave nectar simply goes through less filtration and is heated at a a lower temperature so that it retains a more full bodied flavor profile.

However, if you ignore the marketing claims and take a look at what Agave nectar really contains, you will learn that it is actually even worse than plain sugar.

I am really trying to do Paleo and look at all these recipes at the same time though things like onion, garlic, apple cider vinegar and agave keep popping up and substitutions are the name of the game.

My cookies ended up with puddles of agave / egg mixture around them at the bottom.

I always sub out the agave and use Stevia or Xylatol (i.e. Zero) and Coconut Palm Sugar (not quite as low glycemic as Stevia at none but pretty low).

I have found that agave does not agree with me so I'm constantly looking at the recipes you post and trying other sweetners — Brown Rice Syrup, Coconut Syrup, Stevia.

Organic Raw Blue Agave is heated at low temperatures so is suitable for raw food enthusiasts.

In the health food isle at the supermarket, you will definitely find some «sugar - free» products that are sweetened with Agave.

You can also find great recipes using our Organic Raw Blue Agave on our website at www.wholesomesweeteners.com.

It was easy to prepare and it passed the husband test:) I used honey instead of agave and I used a combination of green & brown olives from the olive bar at Whole Foods.

Thanks to Chobani Greek Yogurt, frozen yogurt is such a synch to make at home, so I knew exactly what direction I should go in (especially with the help of a little peanut butter and agave).

1/4 cup coconut oil 2 tablespoon raw coconut butter (optional, use regular coconut oil if not available) 3 tablespoon raw honey, one that becomes solid at room temperature (use agave or maple syrup if vegan) juice of 1/2 lemon

Do you think this recipe would work with a hint of agave nectar or with no sweetner at all?

I substituted honey for agave nectar, increased nutmeg to 1 1/2 tsp & separated eggs, stirred yolks with honey & oil (whipped whites to soft peaks & folded in at the end).

Filling 1 cup fresh carrot juice 1/2 cup meat of young Thai coconut 1/2 cup Brazil nut milk OR any other nut or coconut milk 1/2 cup raw agave syrup 1/2 cup coconut butter 1/4 cup date paste 1/2 tablespoon vanilla extract 1/2 tablespoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/2 cup Irish moss — soaked in hot water for at least 10 minutes

We have found Agave syrup both at Coop and Ica Supermarket.

Bartenders will be mixing a variety of high quality cocktails such as the Spitfire (sotol, pineapple, lime, jalapeño infused agave), Thai Mule (Thai chili infused barrel aged vodka, ginger beer, lime, hellfire bitters), and the Powder Keg (barrel aged rye, cinnamon clove syrup, apple cider, lemon) for patrons to enjoy at all times of the night, from happy hour to late night.

Combine with the salt, vinegar and agave and dehydrate at 115F for 2 hours, mixing occasionally.

- Used almond meal from Trader Joe's instead of blanched almond flour (added some flour at the end when I was mixing it all together because it was a little wetter than I thought it should be)- Used mostly agave with about 1/8 C of maple syrup instead of yacon - Used 1 tsp powdered ground ginger / 1 tsp real grated ginger - Used a little less than 1/2 C grapeseed oil (didn't measure — just read some of the above comments and didn't want to use too much oil

I used xylitol (4 tbsp) instead of yacon and agave (can't eat fruits or honey at the moment so xylitol is a great substitute).

and while i am familiar with Lyle's, i didn't have any handy but used organic blue agave nectar... a new offering at Trader Joe's.

Replace grapeseed oil with melted coconut oil Do not use agave syrup at all Cut the amount of yacon syrup in half (it's just so expensive!)

Add the agave nectar and 2 tablespoons (30 ml) of oil at first, pulsing to combine.