For now, I have been keeping them comfortable with a lavender /
almond oil blend on the affected areas.
Not exact matches
In my organic coffee, I
blend MCT
oil, collagen peptides and an
almond milk creamer.
Blend the dates,
almond butter, coconut
oil, cashews and cinnamon in a food processor until they form a smooth paste.
Hi Marcella, you can add dates to a pan with some coconut
oil and
almond butter until it creates a really soft mixture and then
blend them in the food processor x
Jasmine: For Christmas I give everyone homemade body oils in beautiful glass bottles that I collect all year — I mix 50 ml Sweet
Almond Oil with 50 ml Meridian unrefined sesame oil (I also use this for oil pulling) and then add about 15 - 20 drops of Baldwins Christmas oil blend (cinnamon, clove, nutmeg, orange, pin
Oil with 50 ml Meridian unrefined sesame
oil (I also use this for oil pulling) and then add about 15 - 20 drops of Baldwins Christmas oil blend (cinnamon, clove, nutmeg, orange, pin
oil (I also use this for
oil pulling) and then add about 15 - 20 drops of Baldwins Christmas oil blend (cinnamon, clove, nutmeg, orange, pin
oil pulling) and then add about 15 - 20 drops of Baldwins Christmas
oil blend (cinnamon, clove, nutmeg, orange, pin
oil blend (cinnamon, clove, nutmeg, orange, pine).
Place the
almond milk, maple syrup, cashew butter, coconut
oil, vanilla powder, apple puree and soaked chia and flax mix into a blender and
blend until fully mixed (about a minute).
First place one cup each of the
almonds, pumpkin seeds, ground flaxseed and sunflowers seeds in a food processor and
blend for a minute or so until smooth, then transfer the mix to a bowl and stir in the remaining half a cup each of pumpkin seeds and sunflower seeds along with the salt, coconut
oil and water.
In a large bowl, whisk toether the yogurt, rice milk, vanilla,
oil, and
almond extract, beating well to
blend in yogurt.
1 tbsp ground flax (or chia) seed 1/4 cup hot water 1 1/2 cups oat bran 1/2 cup gluten free flour
blend 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp sea salt 1 tbsp whole flax seed 1/4 cup unsweetened applesauce 1/4 cup
almond milk 1/4 cup soy yogurt * 3 tbsp coconut or safflower
oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers.
Ingredients: Dairy Protein
Blend (Whey Protein Concentrate, Whey Protein Isolate, Milk Protein Concentrate), Isomalto - oligosaccharide, Soy Protein Isolate, Vegetable
Oil (Palm Kernel
Oil, Palm
Oil, Shea
Oil), Glycerin, Polydextrose, Tapioca Starch, Maltitol Syrup, Water, Natural Flavors, Roasted Co ee, Yogurt Powder (Cultured Non-Fat Milk Solids), Dried Egg White, Calcium Carbonate,
Almonds, Nonfat Dry Milk, Agar, Salt, Soy Lecithin, Sucralose, Tocopherols, Sunflower Lecithin.
Add the lemon zest from one lemon, lemon juice, maple syrup, coconut
oil, and
almond milk and
blend on a high setting for 90 seconds.
Mine worked with these substitutions - of - necessity: 1 Baked in 5 ″ x 9 ″ glass loaf pan 2 Used parchment paper, not greased pan 3 ran out of coconut
oil so it was 3/4 parts coconut
oil, 1/4 olive
oil 4 Once again, used Trader Joe's
almond meal, didn't have blanched alm flour on hand today Yes, as you commented jgentry, it was the perfect
blend of
almond and coconut flours so as not to be
almond flour dry or c - flour sweet.
Make the caramel: Add dates,
almond butter, maple syrup, vanilla, salt and coconut
oil to a food processor and
blend until smooth, this may take a minute or two depending on the power of your machine.
In a food processor,
blend together the
almond flour, coconut flour, bananas, vanilla extract and 2 tablespoons of coconut
oil until you have a firm and mixed dough.
Place your
almonds in a food processor or Vitamix and
blend until
almond flour (avoid over-blending and releasing the
almond oil).
SHAKE UP YOUR SHAKE: By adding a few high - energy ingredients to your shake you can
blend up a delicious meal: try adding fresh or frozen fruits (strawberries, bananas, peaches, etc.), peanut butter, flaxseed
oil, yogurt, coconut, slivered
almonds, or other ingredients.
While pasta boils,
blend almond milk, hummus, cashews, garlic, olive
oil, onion, and nutritional yeast in blender until smooth.
1/4 cup thinly sliced shallots Salt 4 cups cubed roasted chicken (optionally, with skin) 3 tablespoons chopped roasted red peppers 1 small jar (6 oz) marinated artichoke hearts (drained thoroughly), coarsely chopped 1/4 cup roughly chopped smoked
almonds 3/4 teaspoon dried thyme 1 tablespoon whole - grain mustard 1 tablespoon sherry vinegar 1/4 cup extra virgin olive
oil (I used California Olive Ranch Miller's
Blend) Freshly ground black pepper
In a large measuring cup whisk the maple syrup, canola
oil, lemon juice, and
almond milk together with a fork until well
blended.
In an electric mixing bowl combine the
almond flour, eggs, lemon juice, baking soda, mustard, paprika, melted butter (or coconut
oil) and
almond milk,
blend until well combined
Blend the almonds and macadamias in a food processor until it forms a large piece crumble then add dates (pitted) and process until it forms a small - piece crumble, then add in melted coconut oil and blend to com
Blend the
almonds and macadamias in a food processor until it forms a large piece crumble then add dates (pitted) and process until it forms a small - piece crumble, then add in melted coconut
oil and
blend to com
blend to combine.
Next combine the remaining 1/2 cup coconut
oil, juice from the lemons, 1/4 teaspoons salt, cashews,
almond milk, 1/4 cup maple syrup in a high - speed blender and
blend until silky smooth.
and I should add that I used 1/4 cup of unsweetened
almond milk / coconut milk
blend and cooked each batch of 3 pancakes (3 batches total) in about 1tsp coconut
oil.
I use them with Sliced
Almonds and
blend them into nut bars using fresh and dried fruits as well as some coconut
oil to bind it all together, and cocoa powder to flavor.
The vegan, paleo - friendly crackers contain just eight clean ingredients — including a proprietary base - flour
blend of
almonds, sunflower seeds and flax seeds plus tapioca starch, cassava flour, organic sunflower
oil, sea salt, organic onion, organic garlic and rosemary extract — with no gluten, grain, soy, corn, dairy, GMOs, gums, emulsifiers or other artificial flavors or fillers.
Just a matter of cooking up your pasta and spinach and combining with some fresh herbs - I went for basil as that's what I had on hand - and the quick
almond feta which is simply:
blended ground
almonds, lemon juice, garlic, salt, water + a little olive
oil, then baking it in the oven for 30 mins.
For this recipe I used
blended tofu as an egg replacer, canola
oil instead of butter, and
almond milk instead of cow's milk.
Add bananas, ice, milk, coffee, oats, honey,
almond butter, chopped chocolate covered espresso beans, coconut
oil, and vanilla in a blender and
blend until smoothie and creamy.
This recipe
blends balsamic, olive
oil, honey and a handful of
almonds into a light and delicious dressing you'll be pouring over every salad.
1 cup of oat flour (just
blend some oats in a blender and then measure 1 cup) 1 cup of ground
almond 3 tablespoons of raw cacao powder or cocoa powder 1/2 teaspoon of baking powder a pinch of sea salt 1/4 cup of melted coconut
oil 5 tablespoons of maple syrup or honey 1 tablespoon of flaxseeds + 2 tablespoons of water 1/2 teaspoon of vanilla extract or powder 80gr of good quality dark chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan)
Meatball ingredients: 2 teaspoons olive
oil 1 medium eggplant, small dice (about 3 cups - worth of diced eggplant) salt + pepper 1/2 cup cooked chickpeas 1/4 cup
almond meal / flour 1 tablespoon za'atar spice
blend 2 garlic cloves, peeled + chopped 1/4 cup chopped flatleaf parsley 1 - 2 teaspoons lemon zest big squeeze of lemon juice 1/4 cup chickpea canning liquid (aka chickpea brine / aquafaba) 2 slices of bread, toasted and roughly cut Preheat the oven to 350 degrees F.
The nut milk I make is a
blend of 3/4 oats and 1/4
almonds, and I made these crackers with fresh rosemary from my garden and used avocado
oil and they are absolute perfection!!!
Cream together the coconut
oil,
almond butter, granulated sugar (or xylitol) and brown sugar until well
blended.
1 3/4 cup of white spelt flavour (this is my favourite flour to make waffles with as they turn out really fluffy) 1 1/4 cup of creamy
almond milk 1 teaspoon of apple cider vinegar 2 tablespoons of melted coconut
oil 3 tablespoons of maple syrup 1 tablespoon of One Earth Vanilla Villa
blend — if you can't find it add 1 teaspoon of vanilla powder or extract 1 teaspoon of baking powder a pinch of pink Himalayan salt or sea salt
It may seem weird that cashews, coconut
oil,
almond milk, and honey
blend up to taste like cheesecake, but they really do.
Add about one - third of all the other ingredients (
almonds, tomatoes, basil, vinegar, salt, red pepper, olive
oil) and
blend until everything is integrated.
then
blend together dates,
almond meal,
almonds, coconut
oil, the inside of one vanilla bean, a splash of water and all spices.
Ingredients, Nut Butter Buddha bar: (* Organic) Complete Protein
Blend (Sprouted Whole Grain Brown Rice Protein *, Pea Protein), Brown Rice Syrup *, Tapioca Syrup *, Chocolate Liquor, Cane Sugar *,
Almonds, Date Paste *, Dried Cherries (Cherries, Sunflower
Oil), Cocoa Butter, Brown Rice Crisps, Agave Syrup *, Vega
Blend (Vitamins & Minerals: Potassium Phosphate, Calcium Phosphate, Magnesium, Iron, Vitamin C, Zinc, Iodine, Molybdenum, Vitamin A, Niacin, Vitamin E, Copper, Selenium, Manganese, Biotin, Calcium Pantothenate, Thiamin, Riboflavin, Vitamin B6, Vitamin B12, Chromium, Vitamin D2, Folate, Greens: Alfalfa Grass, Spinach, Broccoli, Kale, Berries: Extracts of Grape Seed, Maqui Berry, Goji Juice, Acai Berry, Pomegranate Seed, Mangosteen, Probiotics: L. Acidophilus LA - 14, B. Bifidum BB - 06), Vega SaviSeed (Sancha Inchi)
Oil, Inulin (From Chicory Root), Buckwheat, Cocoa Powder, Chia Seeds, Natural Coconut Flavor, Hemp Seeds, Organic Vanilla Extract, Sunflower Lecithin, Sea Salt, Natural Cherry Flavor.
In medium bowl mix
almond milk mixture, sucanat, pumpkin,
oil and vanilla until well
blended.
2 - 3 medium ripe bananas 1/4 cup melted coconut
oil 2 Celestial Peppermint Lane tea (removed from tea bags) 1/4 cup coconut sugar 1/4 cup pure maple syrup 1 chia / flax or flax meal egg (1 tablespoon of flax and or flax / chia mixed with 3 tablespoons of water & let to sit for 3 mins) 1 teaspoon pure peppermint extract 1.25 cups oat flour (you can make your own by
blending in a food processor down to flour) 3/4 cup
almond meal 1/2 cup unsweetened cacao powder 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup of vegan, dark chocolate chips
INGREDIENTS: Protein
Blend (Milk Protein Isolate, Whey Protein Isolate), Soluble Corn Fiber (Prebiotic Fiber), Water,
Almonds, Cocoa Butter, Cocoa (Processed with Alkali), Natural Flavors, Erythritol, Palm
Oil, Dextrin, Sea Salt, Sunflower Lecithin, Sucralose, Color (Fruit Juice, Turmeric), Coconut
Oil, Xanthan Gum, Baking Soda, Peppermint
Oil, Steviol Glycosides (Stevia).
1/4 cup of chia seeds 1/2 cup of
almond milk 1 teaspoon of Udo's choice Ultimate
Oil Blend 2 tablespoons of coconut yogurt or any yogurt of your choice 1/2 teaspoon of vanilla extract or vanilla powder
Add the maple syrup and continue mixing until the
almond butter is at your desired consistency — the longer you
blend, the more
oil released by the nuts and therefore the runnier the
almond butter.
Place the cashew nuts,
almonds, sunflower seeds, walnuts, sesame seeds, linseeds, poppy seeds, powdered veggie stock, psyllium husk (or chia seeds) and olive
oil in a food processor with 100 ml (3 1/2 fl oz / 1/3 cup) of water and
blend until the nuts are well chopped.
In a blender, combine the roasted pepper, tomatoes,
almonds, garlic, sherry vinegar and olive
oil,
blending until smooth.
Mushroom and Ricotta ingredients: Filling (mushroom medley [portobello, shiitake],
almond milk ricotta cheese [
almond milk -LCB- water,
almonds -RCB-, salt, enzymes, tartaric acid, cultures], breadcrumbs [wheat flour, non-bone char sugar, yeast, salt],
blended oil [canola, olive], marsala wine, salt, black pepper, pasta (durum flour, water, beta - carotene)
If you don't have a hand mixer, alternatively you can
blend the 2 bananas, vanilla extract, coconut
oil and
almond milk together, and then add the dry ingredients and continue
blending until a consistent texture is reached.
In a blender or in a food processor,
blend the
almond milk, rye flour, baking powder, vanilla extract, maple syrup, coconut
oil and lemon.
Place the
almonds, dates, salt, cacao and coconut
oil from the brownie layer ingredients into a food processor and
blend until it is coming together and the nuts are fairly fine.
PowerBar ®, Chocolate Peanut Butter, Reduced Sugar: Triscource Protein
Blend (Whey Protein Isolate, Calcium Caseinate, Soy Protein Isolate), Maltitol Syrup *, Chocolate Flavored Coating (Fractionated Palm Kernel
Oil, Maltitol *, Cocoa, Polydextrose, Sodium Caseinate, Soy Lecithin, Monoglycerides, Vanilla Extract, Sucralose **), Glycerine, Peanuts and Peanut Butter, Partially Defatted Peanut Flour, Peanut
Oil, Salt, Soy Lecithin, Calcium Phosphate, Ascorbic Acid, Water,
Almond Butter, Magnesium Oxide, Alpha Tocopherol Acetate, Sucralose, Natural Flavor, Biotin, Zinc Gluconate, Ferrous Fumurate, Niacinamide, Copper Gluconate, Calcium Pantothenate, Pyridoxine, Hydrochloride, Riboflavin, Thiamin Mononitrate, Folic Acid, Cyanocobalamin.