Not exact matches
Put these pieces into a
blender along with the
reserved coconut juice and 2 cups of
water.
Use a hand
blender or food processor to puree the green onion mixture along with 3/4 teaspoon salt, 1/4 teaspoon black pepper, zest of the lemon, half the lemon juice, and the
reserved pasta
water.
Save the cashew cream to the side (no need to wash out the
blender) and add the soft carrots and enough of the
reserved water to just barely cover them.
In an upright
blender, combine the cashews, the
reserved pasta cooking
water, and the 1/2 cup of filtered
water.
Add the green apple (
reserving a bit for the toppings, if desired) along with half of the hemp seeds and half of the almonds, the banana or avocado, celery, cucumber, parsley, spinach,
water and ice to a
blender.
Combine the potato mixture,
reserved cooking
water, tahini, lemon juice, nutritional yeast, arrowroot powder, and sea salt in a
blender.
Transfer the broccoli and chives to a
blender or food processor and puree for 1 - 2 minutes on hight or until you reach your desired consistency, adding
reserved water, breast milk, formula,
water or broth in 1/4 increments if needed.
Transfer the sweet potatoes and mild curry powder to a
blender or food processor and puree for 1 - 2 minutes on high or until you reach your desired consistency, adding
reserved water, breast milk, formula,
water or broth in 1/4 increments if needed.
Transfer the green beans and coconut oil to a
blender or food processor and puree for 1 - 2 minutes on high or until you reach your desired consistency, adding
reserved water, breast milk, formula,
water or broth in 1/4 increments if needed.
Add tomatoes, and salt then lift the chiles from the
water (
reserving water) and place in the
blender.
Combine
reserved 1/2 cup condensed coconut milk and 1/4 cup
reserved soaked and rinsed cashews with cocoa powder and 2 tablespoons almond milk /
water in an upright
blender and blend until smooth.
To make the dressing, put two of the artichoke hearts,
reserved liquid, chiles, lemon juice, oregano, garlic, black pepper, and 2 tablespoons of
water in a
blender or food processor and puree until smooth.
➢ Select kale that is loose and not in plastic bags, if at all possible ➢ Wash each leaf thoroughly under cold
water ➢ Discard unwanted leaves ➢ Remove stems ➢ Steam leaves for 5 minutes,
reserving the liquid ➢ Place pieces in
blender with some
reserved liquid ➢ Purée away!
Combine the cashews, 1/4 cup (60 ml) of the
reserved soaking
water, the lemon juice, nutritional yeast, and miso in a food processor or
blender and process until smooth.
In a
blender prepare your hazelnut cream sauce: add soaked hazelnuts, 1 1/2 cups
reserved pasta
water, garlic cloves, nutritional yeast, the juice of one lemon, and pinch sea salt and pepper.
Make the chutney: Meanwhile, make the chutney using an immersion
blender or standard
blender to blend the
reserved 1⁄4 cup diced onion, cilantro, golden raisins, white wine vinegar, olive oil, kosher salt, and 1⁄4 cup
water.