Agave juice is rich in isoflavonoids, alkaloids, and vitamins B, C, D, and K.
The Aztecs and Mayans used
agave juice and egg whites to make a poultice that was then laid on wounds to speed healing.
The raw
agave juice is moved to filters and the fiber is discarded.
THREE — the raw
agave juice is filtered to eliminate any solid particles the juice may contain left over from the fiber.
The high temperatures evaporate the water portion and turn
the agave juice into agave syrup.
Print Rainbow unicorn cheesecake Ingredients Crust 60 g almonds roasted 30 g cashews 10 g shredded coconut 1 tablespoon agave 1 tablespoon coconut oil Butterfly pea flower layer 100 g cashews previously soaked for minimum 4 hours 4 tablespoons coconut oil 2 - 3 tablespoons
agave juice -LSB-...]
That process releases
agave juice, which is used with agave fiber to create the tequila.
Not exact matches
Yogurt Cream 1 cup macadamia nuts - soaked overnight 1 cup cashews — soaked overnight 2 tablespoons light
agave syrup 1/2 cup water 2 tablespoons vanilla extract 2 tablespoons raw honey zest of 2 lemons 2 tablespoons freshly squeezed lemon
juice 1/2 teaspoon nutritional yeast pinch of salt 8 tablespoons Bio-k acidophilus 1 cup coconut oil 2 tablespoons sunflower lecithin (optional)-- really good for you
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.
Kuchen Ice - Cream 2 cups raw cashews — soaked overnight 2 cups meat of fresh young Thai coconut 1 cup freshly squeezed apple
juice 3/4 cup
agave syrup or another sweetener of choice zest of 2 oranges 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon ground ginger 3/4 cup coconut oil
Grapefruit Carrot Sorbet 4 grapefruits — pulp and
juice (about 3 cups) 1 cup fresh carrot
juice 1/4 cup raw honey or
agave 1 cup purified water 3 tablespoons vodka
Add the lemon
juice,
agave, and lavender.
Peach and Fresh Herb Sorbet 6 small or 4 large peaches 2/3 cup water 3 - 4 tablespoons raw
agave nectar
juice of half a lemon 1 - 2 packed tablespoons fresh basil and lemon thyme leaves
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
1) Passion fruit kombucha, fresh lime
juice, cachaca,
agave nectar, celery and salted rim, cracked pepper
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.
Using a mixer, combine the cream cheese, peanut butter,
agave nectar, sugar, lemonn
juice, soy creamer, and vanilla until smooth.
1 1/2 c strawberries, chopped 2 tbsp cilantro, chopped 1 1/2 tbsp fresh lime
juice 1 tbsp jalapeno, chopped 2 tsp shallot, finely chopped 1/2 tsp
agave nectar
For fresh peaches (unfrozen), simply add them to the blender with ice and a little bit of sweetener (maple syrup, stevia,
agave, sugar, etc.) along with your lemon
juice.
1 teaspoon olive oil 1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2 teaspoons fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder Pinch cinnamon About 3 stems of fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light
agave nectar
Juice from about 1/2 a lime
The combination of cucumbers, mint, water, lemon
juice,
agave and matcha green tea powder create a flavorful, hydrating and healthy beverage that will leave you happy and hydrated.
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
Combine lemon
juice, Grand Marnier, cognac,
agave syrup, and ice in a cocktail shaker.
Crispy Bottom Peanut Butter Pie with Chocolate Fudge Sauce Serves 8 3 tablespoons vegan margarine 3/4 cup vegan chocolate chips 2 cups vegan puffed rice cereal 8 ounces vegan cream cheese, room temperature 1 cup smooth peanut butter 1/4 cup
agave nectar 1/4 cup sugar 2 tablespoons fresh lemon
juice 1/4 cup soy creamer or soy milk 1 teaspoon pure vanilla extract Chocolate Fudge Sauce (recipe follows)
Roasting entails taking fresh strawberries, tossing them with light corn syrup (can also use golden syrup, liquid glucose, honey, or
agave), and baking them until the color of the berries intensifies and they soften and release some of their
juices.
Reset 4: alkaline water, lemon, raw
agave, cayenne pepper The fourth
juice was this Master - Cleanse-esque lemonade drink.
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.
I think for Pesach I would use some lemon
juice and maybe a tablespoon of
agave to replace the sweetness of the balsamic.
In a blender place avocado, pine nuts, parsley, garlic, lemon
juice, vinegars, Dijon mustard, maple syrup or
agave, a pinch of salt and pepper and 2 tablespoons olive oil.
3 cups soaked cashews (soaked for 3 hours in water) don't soak any longer 1 1/2 cups almond milk I cup fresh lime
juice 2 teaspoon packed lime zest 3/4 cup
agave or maple syrup 1 teaspoon vanilla A pinch or two of salt 3 tablespoons lecithin 3/4 cup coconut oil or coconut butter
3 cups cashews, soaked for 1 hour 3/4 cups coconut oil, melted fresh squeezed lemon
juice of 1 lemon 1/2 cup
agave nectar (or raw honey if not strict vegan) 1 tablespoon pure vanilla extract 1/4 cup filtered water
In a large pot, combine the ground cherries, pineapple (with
juice), ginger, pineapple sage and
agave and bring to a boil.
Add 4 to 5 pepper slices, a small handful of fresh cilantro, 1/2 ounce of fresh - squeezed lime
juice, a dash of
agave nectar and 2 ounces of tequila to a pint glass.
2 - 3C Grated Carrots 1 - 2C Grated Beetroot (I used a food processor to save time, although I think done by hand the shreds are a little nicer) 1 / 2C Golden Raisins or Currants 1 / 4t Sweet Paprika 1 / 4t Ground Cumin 1 / 4t Ground Cinnamon Dash Cayenne Salt + Pepper 2 1/2 T Lemon
Juice 2t
Agave syrup Fresh mint to garnish
You'll need red bell pepper
juice, lemon
juice, basil leaves, seltzer water, and that homemade honey syrup (or
agave if you want).
Add all the ingredients into a clean food processor again: cashews, warm but not hot coconut oil, lemon
juice,
agave nectar, vanilla extract, water.
Add all the other ingredients:
agave, coconut oil, lemon
juice.
Cashew Bread Ingredients (makes 1 large loaf, or two small loaves) • 3 cups of raw cashews (organic if possible; unsalted) • 3/4 teaspoon of baking soda • 1/2 teaspoon of sea salt • 3 eggs, separated • 1/2 tablespoon of apple cider vinegar (or lemon
juice) • 1 cup of greek yogurt (or non dairy yogurt for vegan) • 1/2 cup of almond milk (applesauce or apple
juice will work) • 1/2 teaspoon stevia • 2 tablespoons
agave nectar
I made it with on - hand Fig Butter from Trader Joe's, orange
juice concentrate, Dijon & spicy brown mustard,
Agave, and way more bacon strips.
I have tried putting rice malt syrup and equal parts lemon
juice and white wine vinegar as substitutes for the ACV and
agave.
1 teaspoon ginger paste 2 teaspoons minced fresh garlic 2 tablespoons fresh lemon
juice (about 1/2 lemon) 3 tablespoons honey or
agave syrup or maple syrup 6 tablespoons tamari 2 tablespoons rice vinegar (or apple cider vinegar) 1/2 teaspoon dijon mustard 1/8 teaspoon red pepper flakes 1 teaspoon sesame oil 1/4 teaspoon corn starch
The Vanilla Bean Cheesecake layer is made from a simple mixture of Cashews, Refined Coconut Oil (always use refined unless you want to impart a coconut - ty flavor to your desserts),
Agave Nectar, Vanilla Bean Paste, Lemon
Juice and Soy Milk.
In a small bowl, combine the warm corn / bean mixture with the lime
juice, cilantro, pickled jalapeños, and
agave.
Combine the
agave nectar, apple
juice concentrate, sugars and salt in a saucepan and cook over medium heat until the mixture begins to simmer.
2 Tablespoons olive oil 3 cloves of garlic, minced 1 medium onion, thinly sliced 2 green bell peppers, medium diced pinch of red pepper flakes 3 seitan cutlets, thinly sliced (or 2 packages of store bought seitan, sliced) 1/2 of a 15 oz can of diced tomatoes w.
juice 1 cup water 1 beefless bouillon cube 1/4 cup
agave syrup 1/2 cup tamari (or soy sauce) 1 Tablespoon arrowroot powder (or cornstarch) 1 bunch of scallions, thinly sliced, approx. 3/4 cup
In a medium bowl gently toss together the watermelon, red onion, mint, half the salt, cayenne, lime
juice and
agave nectar to combine.
The piña is crushed to extract the
juices, which are then gently heated and filtered yielding a sweet amber
agave syrup.
Add coconut water, lime
juice and
agave and serve cold
Organic Whole Milk, Organic Cream, Organic Honey, Organic Nonfat Milk, LIVE PROBIOTIC CULTURES: Bifidobacterium lactis BB - 12 ®, L.acidophilus LA - 5 ®, L.casei, L.rhamnosus LB3, LIVE YOGURT CULTURES: S.thermophilus, L.bulgaricus, FRUIT: Water, Organic strawberries, Organic
agave nectar, Organic tapioca starch, Organic red beet
juice concentrate, Organic flavor, Organic lemon
juice concentrate, Organic guar gum