Sentences with phrase «almond oil because»

I like almond oil because it's naturally high in vitamin E.

That is why you would not want to use almond oil because it exposes the oil to light and oxygen.

That is why you would not want to use almond oil because it exposes the oil to light and oxygen.

Not exact matches

I have been buying my organic extra virgin coconut oil online in 1 gallon pail because I use it all the time for cooking, baking & beauty care along with other goodies like hemp seeds, organic almonds, etc..

I used coconut oil instead of almond butter because it «s difficult to get here in Norway.

The reason you can get away with doing these in the oven instead of frying them in oil is because the almond grains are too dense to get soggy in the oven like other GF breadings.

Hi Nataly, Actually, I make some changes to recipe I added only 1 tbs of maple syrup, 1 tbs Greek yogurt, 1/8 coconut oil, 1 tbs of almond milk Why I did it??? Because, I think that the 2tbs of syrup is too much, and I thought to remplace the other tbs with the Greek yogurt, then I thought how this mug doesn't attach to the container, so I added a little coconut oil, in the end I saw that the mix is a little hard so I added the milk.

Meanwhile... Make the crust: — Mix together almond and cashew meal (or whatever you have) with a mix of honey and coconut oil (or you can just do one or the other or butter — I like the mix because then it's sweet but not too sweet) until it is a sticky dough consistency — Press into the pie pan and chill until you're ready for it — Pour in the hot blueberry mixture — stir in some fresh blueberries for fun!

Because almond milk is a fairly thin liquid, a spoonful of melted coconut oil and flax seeds pumps up the volume with some healthy fats and richness.

I substituted almond meal for the flax meal (because my husband can not eat flax), olive oil for the coconut oil, and honey for the agave.

I got the idea for the sauce from Lindsay's new cookbook — her almond sauce though (for 2 servings) calls for 1/2 a cup of sesame oil (I need to ask her if that is right, because that's a lot of oil and sesame oil can be very overpowering) which would have meant the sauce in her dish would be 17 points per serving, without the food included.

It's a little thicker because like I said before, we aren't adding oil, and the cocoa powder will soak up some of the natural oils of the almonds.

Keep almond butter cups in the refrigerator until served because they will melt and lose their shape at room temperature if the coconut butter / oil begins to melt.

I use unsweetened original almond milk, solid coconut oil, and have even used 1/2 baking soda 1/2 baking powder because I didn't have a whole tablespoon of baking powder at the time - still turn out great!

Almond and flax meal have a higher natural fat content so they can get crispy when sautéd without oil, just be sure to use a very low temperature because they are also more likely to burn.

I used butter instead of coconut oil because I love butter, and I didn't have enough almond milk so I added 1 Tbsp heavy cream and 3 Tbsp water.

- 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

These rich, indulgent chocolate squares are like peppermint fudge, only healthier because they are made with coconut oil, almond flour, and antioxidant - rich cocoa powder.

As I can't have almonds and use homemade walnut flour I was concerned my bread might not turn out because of the oil content.

I used coconut oil at room temp, I used soy milk instead of almond because that's what I had, and I replaced about 2 / 3c of the white flour with oats because I love oats in my cookies!

Because of my dairy sensitivity I sub-in almond milk for the regular milk and water and do coconut oil instead of butter, but I'm sure the original way is equally delicious!

Because of the high oil content in nuts, almond flour will go rancid much quicker if stored in the pantry.

Because I do just about all of my recipe writing using almond flour, grapeseed oil (and agave), I really don't know how other ingredients would work in place of these.

I don't have a Vitamix (but I want one badly) so I used my blender on it's liquefy setting and added in the salt, oil, eggs, 1 tblsp vanilla paste (which I prefer to vanilla extract) and I omitted the almond extract because... you've probably guessed... I didn't have any!

I made this mistake once - I used the Whole Foods almond butter that you crank out in the bulk section, and it was too dry — was never sure if it was because there was no oil added or if it was because it was raw almond butter.

This includes our Pure Almond Extract, which is nut free because it consists of bitter almond oil derived from stone fruitAlmond Extract, which is nut free because it consists of bitter almond oil derived from stone fruitalmond oil derived from stone fruit pits.

This, I think, is quite necessary to produce a Madras curry at its best, because there are ingredients in the paste which can not enter into a powder — tamarind, green ginger, a very little garlic, almonds, mustard oil, etc..

For this reason, I decided not to use almond oil, beeswax, or coconut oil (as much as I love it) because these all have a small chance of allergic reaction.

They're giving refined diets rich in industrial seed oil because that's the simplest way to modify PUFA content while minimizing confounding variables that might change the results (like selenium and astaxanthin in salmon or vitamin E and magnesium in almonds).

Because, it uses naturally powerful ingredients like vitamin E, glycerin, and sweet almond oil to nourish and strengthen your skin.

Because of the high costs of this oil, it can be used mixed with another oil, like sesame or almond.

Sweet almond oil improves complexion because it balances the moisture levels in the skin.

1 Cup Rolled Organic Oats Couple Teaspoons Almond Flour1 / 4 Cup Sunflower seeds 1/4 Cup Pumpkin seeds Dash of Vanilla extract Coconut syrup - add to desired sweetness Sprinkle of Cinnamon Few Tablespoons Coconut oil - melted (you may not need much coconut oil or any because the pumpkin & sunflower seeds will produce their oil as you process.)

I have one question, when you use the almond butter in your recipe, do you eliminate th oil that comes to the top of the jar, because I included it & I'm concerned it might have added more liquid than required which may elongate the cooking time,, any advice on that one?

«I like this product because it is a gradual self - tanning lotion, but unlike some of the others on the market, it has no parabens, has a better scent, and has some great moisturizing ingredients like shea butter, almond oil, rosehip oil, and glycerin.

Because pure Neem oil can cause skin / eye irritation you need to dilute it in a 1:10 ratio with a carrier oil (Almond oil is a good choice), and add a few drops of the mixture to the palms of your hands and then rub them over your pup's coat.