Sentences with phrase «agave until»

In a bullet type blender, puree the strawberries and agave until very smooth.

Rinse blender, and purée kiwifruit, reserving 1 slice, with remaining 1/2 tablespoon agave until smooth.

In a bullet type blender, puree the strawberries and agave until very smooth.

In a sauce pan heat up the water and agave until combined.

Finally, rinse the food processor bowl once more and make the puree by blitzing the raspberries with the agave until smooth.

Blend until well mixed, taste and add more cocoa powder and agave until it is the flavor you like.

To make sauce, simply stir together the cocoa powder and agave until very smooth and shiny.

Not exact matches

Filling Heat oil and agave in a small saucepan over low heat, whisking, until liquid.

Crust about 1 1/2 cup raw pistachios 1/2 cup dried coconut flakes — untoasted 1 teaspoon matcha powder — optional 2 tablespoons raw agave syrup or more until sticky

We drove back the by the fields planted in corn, nopal cactus and agave that we had passed, found the irrigation canal, and followed it until it ended near a small communal cattle watering hole.

Using a mixer, combine the cream cheese, peanut butter, agave nectar, sugar, lemonn juice, soy creamer, and vanilla until smooth.

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)

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.

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.

In a SMALL food processor (mine is 3 cups) combine the chickpeas, peanut butter, agave, vanilla, cinnamon and salt until well combined.

Add in almond meal, peanut butter, vanilla, honey or agave, and blend until all ingredients are combined.

In a stand mixer (or using a whisk or hand mixer), beat egg yolks, agave syrup or honey, vanilla extract, and vanilla seeds until light colored.

In a small saucepan, heat the soy milk and 2 tablespoons agave over medium heat until lukewarm.

Add the sliced dairy - free margarine, vanilla and agave nectar and pulse again until combined.

In a small bowl mix 1/2 cup Viva Naturals Organic Cacao Powder, 1/2 cup agave or maple syrup, 2 tbsp Viva Naturals Organic Coconut Oil (melted) and stir until well incorporated.

Add your cream to a bowl with the agave and cream cheeze and beat using an electric mixer until light & fluffy.

Combine the agave nectar, apple juice concentrate, sugars and salt in a saucepan and cook over medium heat until the mixture begins to simmer.

Blend berries, yogurt and honey or agave syrup in a food processor for 20 seconds, until it comes together to a smooth ice - cream texture.

I had never heard of Agave Syrup until reading the book «Spent» by Dr. Frank Lipman, who provides recipes for which it is an ingredient.

In a medium saucepan, whisk together the coconut milk, cocoa powder, agave, vanilla, and corn starch until well blended.

Pour the agave mixture into the dry cereal mixture, stirring with a spatula until all of the cereal is thoroughly coated.

Drain and put soaked cashews in the immersion blender and blend until creamy, adding agave nectar for taste and water for texture.

In a medium bowl, whisk together sour cream, lime juice, cilantro, agave nectar, chili powder, salt, and red pepper flakes until smooth.

So I take a can of coconut milk and 1 cup of shredded, unsweetened coconut, 1/4 cup agave nectar and blend it until thoroughly mixed, about 1 min.

In blender blend the coconut milk, agave nectar and 1 cup flaked coconut until blended, about 1 minute.

Add the dates, coconut oil, coconut or agave nectar, and vanilla and process again until the mixture comes together.

Make the vinaigrette: In a small bowl, whisk together the white wine vinegar, dijon mustard, honey / agave, salt and pepper until combined.

Combine the strawberries, agave, vanilla extract, malt and ice and blend until full incorporated.

In a medium saucepan, combine 1 cup water and agave over medium heat until the agave has dissolved, about 1 minute.

Ingredients 2 cups pitted sweet cherries (unsweetened), frozen 6 ounces vanilla greek yogurt 1 tablespoon honey or agave nectar 1 cup unsweetened almond milk 1 vanilla bean, split and seeded (or 1/2 teaspoon vanilla extract) Instructions Combine all of the ingredients in a blender and blend on high until combined.

In another bowl for the dressing, combine the olive oil, cider vinegar, honey / agave and mustard and mix until fully combined

While maple syrup, raw honey, agave, and coconut sugar, are some of the more popular sweeteners that have gained popularity over the last several years, none combine sweetness with real fruit flavor... until now..

In a blender, combine the avocado, crushed ice, agave nectar, tequila, triple sec and cilantro sprigs; blend until smooth.

In a small bowl, whisk together AC VINEGAR, LEMON JUICE, AGAVE NECTAR, DIJON, SALT, and PEPPER; slowly drizzle in OLIVE OIL, whisking rapidly to form an emulsion; cover and refrigerate until ready to toss.

Whisk in the cacao powder and agave nectar until smooth.

Add the agave / honey, peanut butter, and banana and pulse for a few times until the dough comes together.

I would possibly try to use a little less agave next time and play with mixing the ingredients until they hold together but a little less agave is used.

Stir in bananas, oil, agave nectar and vanilla until well combined.

In a separate bowl, mix the nut butter (or seed or soy butter), honey or agave, banana, and vanilla, until well combined.

I kind of just fiddled around until it turned out, but I think you could try using 1 cup of hazelnuts, 1/3 cup cacao, 2 tbsp of coconut oil and 2 - 4 tbsp of maple syrup or agave.

Add agave nectar, ancho chili, ginger, lemon zest, lemon juice and 1/2 teaspoon of kosher salt, whisk until well combined.

Add agave mixture to the bowl and mix until ingredients are combined.

To make the hazelnut sauce, combine the agave, hazelnut butter, salt and milk in a bowl and whisk until perfectly smooth.

Add the carrots, celery, green part of the scallion, soy sauce or Tamari, agave and spice mix and simmer for 20 minutes or until the vegetables are tender.

Make the layered cashew mix: Add the cashews, agave and 3/4 can coconut milk and blend until smooth.