Sentences with phrase «apple juice does»

I've never had much luck making my own sweets before but I'll have a go at — we don't have «cider» like that in the UK though (for us, cider is alcoholic and usually what pre-teens drink in the park)-- would apple juice do the trick?

what brand of apple juice do you use?

Not exact matches

They do come with a tiny charging case, though, which Apple says will get up to 24 hours of juice.

Jesus did not serve orange juice or apple juice.

My friends opened the door, bleary - eyed from the late night of talking previous, and the first thing they did was open a bottle of sparkling apple juice, pour them into fancy champagne glasses and toast my good book fortune, they cheered me on, and we all cried a bit, I think.

I don't care if you're for baptism by emersion or apple juice, are you aware of your limitations as you stand before God or holding up you're homework expecting an A +?

Another trick I did was put the apple grates in my nut milk bag and squeezed the liquid out from there and it gave me 8 oz of fresh apple juice!!

I wonder if we could do an apple and cinnamon version by swapping for apple juice that we have at home?

We want people to think of us as being more than apple juice, but we don't want to take anything away from that because it's obviously what we are most noted for.

I think coconut milk would probably work fine, but you might want to add little extra sweetener as I don't think it would be as sweet as apple juice.

Do you know if the orange juice acts like a neutralizer (like apple cider vinegar or lemon) to properly break down the phytic acid?

Just out of curiosity, does it taste like either bananas or apple juice?

He found that the Fuji and Pink Lady apples were best at keeping their firm texture and sweet - tart flavor, but instead of using refined sugar like Grandma Hoerner did, he used natural juice concentrate, which maintained the original recipe's sweetness and provided additional health benefits.

i often make a carrot apple ginger juice with the juicer, i think i will use the remaining pulp next time for this (instead of making oatmeal with it, or stuffing my face because i don't want to throw it away with my beetroot pulp i made amazing falafels the other day!

If you don't have beet juice, or can't find it, apple juice or cranberry juice will do.

If you ever try making this again, try inspecting a spoonful of the apple juice mixture after it has simmered at step # 6 to make sure you don't see any more specks of agar before moving on to the next step.

Get your husband to peel the apples (as I do) and then core them and cut them into 2 cm wedges and put them in a medium mixing bowl with the rinsed blackberries and sprinkle the lemon juice over the fruit.

I didn't have lemon juice but used apple cider vinegar instead.

I was wondering if you had any information about the antioxidant power of ginger - I did a juice fast a while ago and I put ginger in some of my apple juice and the apple juice with ginger stayed a lovely green color (granny smith apples) while the juice without the ginger turned brown.

I also discoverd that apple cider vinegar works deliciously when you don't have any lemon juice on hand,

I'm a big proponent of green juice as it doesn't contain any fiber to get in the way of you absorbing micronutrients from the ingredients in your juice, be that kale, cucumber, apple or whatever else.

Let me ask, as Im doing lots of kefir, water kefir, and your apple sauce recipe is again right up my alley, so I was curious once you add the water kefir to the apple sauce recipe, it essentially consumes all the sugars, making it safer for people with blood sugar issues, similiar to when you secondary ferment water kefir adding fruit juice, and it consumes the sugars still, or the organisms do.

If you don't find it, apple juice would probably be a good substitute in this recipe!

1 tsp Celtic sea salt or Himalayan salt 1 TBSP ground cinnamon Juice from one real lemon, not from concentrate 2 TBSP fermented tea from a SCOBY OR if you do not have a scoby use 1/2 tsp of this starter culture 3 - 4 cups chopped organic sweet apples (ex: honey crisp) Water

Don't know about this recipe, but I've used pure apple juice in place of white wine before, but that was in concert with tomatoes — if you want the slight vinegar taste, rather than a sweet tang, perhaps add a few drops of white wine vinegar.

For anyone that doesn't like the extra sweet taste, cut down on the honey, brown sugar, ketchup, or apple juice, just remember to adjust your ratio of liquid to solid.

If ever I have to do it again I will remember your tip and bake them a batch of cookies Choclette recently posted... Mulled Cider and Mulled Apple Juice for a Non-Alcoholic Alternative

What would you suggest I do for a pie that had a LOT of juice runoff from the apples, and major apple shrinkage from the crust?

6 chicken breasts, bone in 1 quart apple juice 1/4 cup salt 2 tbsp garlic, minced 4 slices of bacon, crumbled and fat reserved 2 tbsp red onion, finely diced 2 tsp garlic, minced (I didn't double mention, this is used in the stuffing, above is for the brine) 3 oz fresh spinach 5 oz feta cheese crumb 1/2 roma tomato, diced 20 turns of fresh black pepper

I'm in France so we don't have apple cider, but I used very fresh and concentrate apple juice from the market and it worked great!

PS — Just to be clear, does the recipe basically call for pressed apple juice — i.e. not alcoholic at all?

Hi Cara, you could certainly use store bought cider, but my process just simply eliminates the need for it (for those who don't have any) since you just juice the apples already going into the cake.

- While the cake is still warm, combine the remainder of the reserved apple juice (roughly 1/2 cup) with the 2 tablespoons of brown sugar in a small sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this juice reduction over the cake very slowly, allowing it to absorb into the cake, but don't worry if it doesn't completely absorb — it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively with the Sour Cream Drizzle, and garnishing with chopped walnuts, if desired.

I didn't want spiced, so I went with the unfiltered apple juice, thinking that it was pretty much the same thing as cider, per Deb's note in the book.

You could try a green smoothie (http://www.fortheloveoffoodblog.com/2011/10/kale-smoothie-for-kids.html) with orange juice instead of apple juice for extra vitamin c. I do have lots of recipes here for sauteed kale and beet greens, but I'm not sure if that would be too hard for him to chew.

When you say soft apple cider, do you mean fresh apple juice or is it carbonated?

Unfortunately proper apple cider (non-alcoholic) is pretty much non-existent in the UK but I'd be interested in seeing what I can do with organic pressed juice.

I usually do a whole pork shoulder with garlic, cumin, orange juice, lime juice, and apples in the slow cooker for pork tacos because until reading this entry I didn't know how to make authentic carnitas, even though I've lived in Texas my whole life.

To any UK readers — do you think that a juice like Copella would work in place of apple cider?

This recipe is only one way to do it, and if you haven't got a juicer you can also buy apple juice and blend it with e.g. avocado, kale and nuts, or buy a mixed vegetable juice and blend spinach, banana and almonds in.

I was craving some muffins, which I haven't had for a while, but I didn't have any orange juice or apple juice.

Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole - olive oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups of cooked quinoa - 1 cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup of yellow mustard - 1/4 cup of grainy dijon mustard - 2 tablespoons of honey - 1 tablespoon of apple cider vinegar - salt to taste

Berry Compote 2 1/2 cups (300 g) mixed forest berries (blueberries, red current, black current, raspberries, black berries, and frozen will do just fine) 1/3 cup (80 ml) apple juice 2 tablespoons sugar 1 teaspoons chia seeds (can be replaced with flax seeds)

One of the farmers told us that Canada does not produce apple juice concentrate.

I'll have to try this - I don't think I've ever had warm carrot juice and the apple / spices sounds like a great complement.

I also do fresh juices with green apple, turmeric, parsley, ginger, garlic and oregano oil.

We get hundreds of pounds of apples from our trees each year, and each year we do our best to harvest bushels of them which end up being made into hard apple cider, fresh apple juice, apple pies, applesauce, and add them to cheese & cracker snack plates.

dressing of coconut aminos, olive oil, apple cider vinegar / lemon juice, and real salt (didn't measure these, just did them to taste)

I found it a bit too sweet with the apple variety I made so I simply did nt add much of the juice even after it was already reduced.

No wonder I didn't fall madly in love with Berthillon's famous fraise du bois — those hard nuggets of frozen strawbs add zip to the experience... the Picardie boys have the apple juice in winter... Yum