Add all ingredients (except cacao nibs) into a high - speed
blender and process on high for 1 minute until fully combined and creamy.
Combine all ingredients apart from water in a food processor or
blender and process for 3 - 4 minutes until well combined.
Carefully transfer the roasted vegetables to a food processor or
blender and process along with 1/4 cup / 5 g chopped cilantro and 1 teaspoon salt.
Directions: Place nuts, garlic, salt and pepper
in blender and process / Add basil and while processing slowly add olive oil / Add cheese and process until smooth.
Place chunks of roasted pumpkin into a food processor or
blender and process for 2 to 4 minutes until completely smooth.
Place all the crust ingredients in a high - powered
blender and process at low speed until the mixture starts to clump together.
1 tablespoon whole black peppercorns 9 sticks cinnamon 1 tablespoon whole cloves 1/2 teaspoon fennel seeds 2 tablespoons whole green cardamom pods 3 black cardamom pods (optional) 2 tablespoons dried ginger powder Combine all ingredients in a spice grinder or a
powerful blender and process into a fine powder.
Directions: Place ingredients
in blender and process until mixture is liquefied / Adjust thickness as needed with a little more yogurt or water / Taste and adjust seasoning / Chill for 30 minutes to an hour before serving / Stir, pour into chilled glasses, garnish with fresh dill or with a thin slice of cucumber.
If you want to use coconut puree as a creamer you need to put the brewed coffee plus a teaspoon of coconut puree / coconut butter per 8 ounces of coffee in a high speed
blender and process for about 30 seconds to emulsify the coconut butter.
Carefully transfer the roasted vegetables to a food processor or
blender and process along with 1⁄4 cup / 5 g chopped cilantro and 1 teaspoon salt.
Blend with an immersion blender or transfer the slightly cooled mixture to an
upright blender and process 10 to 15 seconds or until frothy.
First create the crust by adding macadamia nuts, shredded coconut, vanilla, coconut nectar, coconut oil, and 1/2 a teaspoon of the salt to a high
speed blender and processing until ingredients are well combined.
Coconut oil A small knob of ginger, peeled or a few dashes of ginger juice Optional: sweetener of your choice, such as dates, monk fruit sugar, coconut sugar, honey Puree ingredients in
blender and process until smooth.
Allow the mixture to cool slightly and place in a food processor or
blender and process until smooth.
Hummus: Put the garlic and chickpeas in a food processor or
blender and process for 2 minutes, scraping down the bowl as necessary.
Put all the toasted spices including turmeric into a spice grinder or
blender and process to a very fine powder.
Place the 1/2 cup shredded coconut in a food processor or
blender and process until it's a fine powder.
Allow liquid to cool, then add it and the rest of the ingredients - except the chocolate chips - to
a blender and process until smooth.
The sweet potato doesn't have to be finely pureed as you are mixing all ingredients in
a blender and this process will make it smooth.
Remove from the heat and purée with a handheld immersion blender or place in
a blender and process in small batches at a time until smooth.
Once cooked, use an immersion
blender and process the tomatoes until smooth (or squish thru a sieve).
Add to a food processor or
blender and process until smooth.
Acai Berry Smoothie Bowl Add the coconut milk, soaked chia seeds, cinnamon, spinach, banana and acai berry pulp to the pitcher of a high - speed
blender and process until thick and creamy.
Combine the chiles (or chile powder), vinegar, garlic, salt, pepper, oregano, cinnamon and cloves in
a blender and process into a smooth, wet paste.
Combine the rum, banana, cream of coconut, lime juice and ice in
a blender and process until smooth.
Transfer to a high - speed
blender and process until smooth.
Combine all ingredients in
a blender and process on high speed until smooth.