Sentences with phrase «cup of honey cashew»

Pour the matcha and water contents into the high speed blender along with 1 cup of honey cashew milk.

Not exact matches

Cheese Base 1 cup nuts — cashews, almonds, or macadamia 2 tablespoons olive oil 3 tablespoon freshly squeezed lemon juice 3 - 4 tablespoon non-dairy acidophilus 1 teaspoon raw honey 1 garlic clove pinch of salt

Yogurt Cream 1 cup macadamia nuts - soaked overnight 1 cup cashews — soaked overnight 2 tablespoons light agave syrup 1/2 cup water 2 tablespoons vanilla extract 2 tablespoons raw honey zest of 2 lemons 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon nutritional yeast pinch of salt 8 tablespoons Bio-k acidophilus 1 cup coconut oil 2 tablespoons sunflower lecithin (optional)-- really good for you

Icing 1 cup macadamia nuts 1/2 cup cashews 3/4 cup meat of young Thai coconut 2 tablespoons each light agave syrup 2 tablespoons raw honey 3/4 cup coconut oil

1 1/2 tbsp hemp seeds (or soaked almonds, cashews, sunflower seeds etc) 3 tbsp raw cacao powder 1 tbsp raw cacao nibs 1 avocado 1 very large frozen banana (not completely frozen if you're afraid that it will ruin your blender) 5 fresh strawberries 2 tbsp agave, raw honey or maple syrup a pinch of sea salt 1 cup water 4 ice cubes

3 cups cashews, soaked for 1 hour 3/4 cups coconut oil, melted fresh squeezed lemon juice of 1 lemon 1/2 cup agave nectar (or raw honey if not strict vegan) 1 tablespoon pure vanilla extract 1/4 cup filtered water

Pin It Ingredients: the base 1 and 1/2 cups desiccated coconut 1/2 cup raw cashews 8 dates zest of one lemon the top your briefly soaked cashews, strained juice of half a lemon add 1 heaped tablespoon honey * 140 grams... Continue Reading →

Coriander Bread Thins 2 cups raw cashews — soaked overnight 1 cup meat of fresh young Thai coconut 1/2 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1 cup water from fresh young Thai coconut or purified water 1 tablespoon honey or another sweetener of choice 3 garlic cloves — 2 whole, and 1 finely chopped 1 small chili — 1/2 of it finely chopped 2 teaspoons coriander seeds — ground 1 teaspoon cumin seeds — ground 1 1/4 teaspoon salt freshly ground black pepper 3/4 cup brown flax seeds — ground 1/8 cup ground almonds 1 cup chopped cilantro

Vegan Lentil Curry Bowl with Cilantro Sauce Yields 6 servings \ Prep time 60 minutes \ Cooked time 30 minutes Ingredients For the Cilantro Sauce 1/2 cup fresh cilantro 3/4 cup roasted cashews 1/3 cup water 1/4 teaspoon salt Juice of two limes 1 - 2 teaspoons honey or agave nectar For the Roasted Carrots: 8 carrots, peeled...

of boneless chicken, diced 1 1/2 tsp of fresh ground or finely shredded ginger 1 tbsp of fresh minced garlic 1/4 cups of cashews or peanuts (optional) 1/2 red bell pepper cut into thin strips 1 cup of broccoli or cabbage slaw with carrots 1/2 bell pepper 2 tbsp of coconut aminos (soy sauce replacement) 1/4 cup of chopped fresh basil 2 tbsp of date paste or 1 tbsp of honey Chili pepper flakes to taste Salt and pepper to taste 1 head of lettuce (for wrapping)

For salad: 1 medium bunch of lacinato kale, stems removed, chopped well 2 tablespoons extra virgin olive oil Zest and juice of one large organic lemon 1 tablespoon pomegranate molasses (or substitute balsamic vinegar plus a touch of honey) 3 cups cooked chickpeas 1 1/2 cups cooked barley or farro (see note below) 1/2 cup roasted, salted cashews, roughly chopped (or substitute chopped tamari almonds) Salt and freshly ground black pepper to taste

1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) and line a metal baking pan or cast - iron pan 2) Blend the cashew nuts in a food processor or a blender until it becomes like fine sand (if necessary, pass the blended cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3) In a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portions.

2 cups cashews 1 cup coconut cream 1/4 teaspoon vanilla powder 2 tablespoons honey Juice and zest of 1.5 lemons Juice and zest of 1.5 limes

1 cup cashew, soaked (see note below) 2 organic lemons, juiced (plus zest of 1) 1/4 cup drinking coconut milk (or nut milk of choice) 1/3 cup pure maple syrup, rice syrup or raw honey pinch himalayan pink salt 1/4 cup coconut oil, gently melted (see note below) 1 Tbsp cacao butter, gently melted (see note below)

1 cup oats (see note on oats) 1/4 cup shredded coconut, unsweetened 1/2 cup crispy rice cereal (use a gluten free brand if needed) 1/4 cup ground flax seeds 1/3 cup honey 1/2 cup cashew butter (almond, peanut or sunflower butter will also work) 1/2 teaspoon cinnamon 1 teaspoon vanilla extract 1/3 cup mini chocolate chips (this is the brand of healthy and allergy friendly chips we use)

the sauce 1 cup raw cashews, soaked in water overnight 1 cup fresh water 2 cloves garlic 1 teaspoon mellow white miso zest of a small orange juice from one small lemon 1 teaspoon apple cider vinegar 1 teaspoon tamari 1/4 teaspoon raw honey sea salt to taste

Raspberry Cheesecake Frosting 1 cup cashews, soaked 1 cup raspberries (fresh or frozen) 1/4 cup coconut milk (or nut milk of choice) 2 Tbsp pure maple syrup, rice syrup or raw honey 1 Tbsp lemon juice pinch Himalayan pink salt 1 tsp vanilla powder 1 tsp pink pitaya (dragon fruit) or beetroot powder (optional) 4 Tbsp coconut oil

1 1/2 cups raw cashews soaked for 1 hour 3/4 cup coconut oil melted, refined or unrefined is fine — refined will taste more coconutty 3/4 cup coconut cream 1/2 cup + 2 tablespoons freshly squeezed lime juice 2 Tbsp freshly squeezed orange juice 1/2 cup + 2 Tbsp maple syrup or honey 2 tablespoons lime zest 1 1/2 teaspoons vanilla extract 1 teaspoon tequila optional pinch of salt or more to taste

honey mustard dressing 1/4 cup pure cashew butter 1/4 cup grainy mustard 1/4 cup plain, unsweetened almond milk 1 large garlic clove 1 tablespoon apple cider vinegar 1 tablespoon pure maple syrup 2 tablespoons cold pressed flax oil (or EVOO) 1/4 teaspoon ground turmeric 1/4 teaspoon fine sea salt few dashes of black pepper

For filling: 1 x 400 mL (14 fl oz) can coconut milk 1 ⅛ cup (150 g) cashew nuts Scant 2 1/4 cups (325 g) blueberries Finely grated zest of 2 lemons 1/3 cup plus 1 tbsp (100 mL) lemon juice 1/3 cup (110 g) raw clear honey 1/4 tsp (1 mL) Himalayan pink salt 1/3 cup (75 g) coconut oil

1 cup cashews, soaked (see note below) 1 cup (140g) boysenberries (or blackberries) 1 Tbsp coconut milk (or nut milk of choice) 1 Tbsp pure rice syrup (can be substituted for pure maple syrup or raw honey, see note below) 3 Tbsp lemon juice pinch himalayan pink salt 1/4 cup coconut oil, gently melted (see note below) 1 Tbsp cacao butter, gently melted (see note below)

Filling: 1 1/2 cups raw cashews, soaked overnight juice of 2 lemons 1 teaspoon of vanilla extract 1/3 cup coconut oil, melted 1/3 cup liquid honey (vegans: use agave nectar!)

Scone ingredients • 1/2 cup unsweetened almond milk • 1/2 tablespoon apple cider vinegar • 1/2 cup plus 2 tablespoons gluten free rolled oats • 1 1/2 cups 1 to 1 Gluten - Free Flour Blend • 1/4 cup plus 1 tablespoon coconut sugar, plus more for sprinkling on top • 2 teaspoons baking powder • pinch of sea salt • zest of 2 organic lemons, divided • 1/4 cup neutral coconut oil — scoopable, at room temperature • 1/2 cup pistachios — chopped, plus more for garnish • 1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (water from a can of chickpeas or other beans) • 1 teaspoon vanilla extract for the glaze • 1/4 cup cashew butter • 1 1/2 tablespoons maple syrup or honey • 1/4 teaspoon turmeric — for colour • juice of 1 lemon

For the filling: 2 1/2 cups raw cashews, soaked overnight, 2/3 cup coconut oil, 2/3 cup agave or honey, 1/2 cup lemon juice, 1/2 cup orange juice, juice of 1 clementine, zest of 1 orange and 1 clementine.

• 10 - 15 organic cacao beans (depending on how chocolatey you like it) • 10 organic cashew nuts • 3 cups of spring water • 1/2 cup of ice • 1 large tbsp of organic maca powder • 1 - 2 tbsp organic honey • 1 tbsp of organic hempseed oil • 1 tbsp of coconut oil • 1 tbsp of cinnamon

for the matcha lime mousse 3/4 cup (135g) white chocolate chips (I use these vegan ones) or chopped white chocolate 2 teaspoons vegan gelatin or 1 ounce (30g) dried Irish moss 1/2 cup (75g) raw cashews — soaked for 4 hours 3/4 cup unsweetened almond milk, preferably homemade zest of 2 limes or lemons 1/2 cup freshly squeezed lime or lemon juice 1 1/2 tablespoons honey or maple syrup 1 teaspoon coconut oil 2 tablespoons matcha powder, plus more for dusting on top 2 strawberries — thinly sliced, optional

1/2 cup local raw honey 1/2 cup freshly made / gently melted coconut butter or coconut oil 4 eggs at room temperature Juice and rind of one large lemon 1/2 tsp vanilla 3 cups cashew meal 2 tbsp coconut flour 2 tbsp arrowroot starch 2 tbsp poppy seeds 3tsp baking powder Pinch salt

1/2 cup, heaping +1 Tbsp cashew butter 1/2 cup, heaping, + 1 Tbsp canned pumpkin 2.5 Tbsp Date syrup, OR 2 dates + 2 tbsp honey 1 tsp cinnamon 1/2 tsp ginger 1/8 tsp cloves 1/8 tsp nutmeg (OR 1 1/2 tsp pumpkin pie spice) 1/2 tsp vanilla 3 - 4 good shakes of sea salt

Ingredients: 1 package of active dry yeast (about 1 TBSP) 1 1/2 cups of room temperature cashew or almond milk 1 tsp of honey 3 cups of Organic Gluten Free flour 4 tsp aluminum free baking powder 1 tsp Wright's Salt 2 tsp organic apple cider vinegar 1/4 cup avocado oil 2 free range organic eggs Instructions: Preheat oven to 375 * F. Activate... Read More»

1/2 cup gluten - free rolled oats 1/2 cup buckwheat flakes 2/3 cup wild blueberries 2 cups cashew milk (or other plant - based milk) a pinch of salt 1/2 tsp vanilla powder 1/2 tsp ground cardamom 1 - 2 tsp organic honey (or maple syrup for a vegan alternative) + berries and cashew milk, for serving

Bowls 6 cups finely chopped kale 2 teaspoons extra virgin olive oil 1 teaspoon toasted sesame oil 1/4 teaspoon chili oil Pinch of salt 1 1/2 cups shredded carrots 6 tablespoons roasted, unsalted sunflower seeds 6 tablespoons raw cashews 1 1/2 tablespoons black sesame seeds Cilantro sprigs for garnish Dressing 1/4 cup unsweetened peanut butter ** 2 teaspoons toasted sesame oil 2 teaspoons rice vinegar 1 teaspoon honey 1 teaspoon soy sauce 1 teaspoon sriracha hot sauce 4 tablespoons water

1 cup cashew nuts 2 cups warm water 3 table spoons raw chocolate powder 1 teaspoon of mesquite (optional) 1 table spoon of lucuma (optional 1 table spoon honey syrup and or stevia Cinnamon and / or vanilla to taste

Ingredients · 2 scoops IdealFit protein powder · 1 cup cashews · 1 cup almonds · Teaspoon of maple syrup or honey · Teaspoon of vanilla extract · (have ready a few drops / tablespoons of almond or soy milk) · handful of dark chocolate chips, dried fruits or shredded coconut

To your high speed blender (I use a vitamix), add the soaked cashews, 4 cups of filtered water, 3 tablespoons honey, 1 teaspoon vanilla extract and 1/4 teaspoon sea salt.

Ingredients: 1 pound cooked and cooled chicken breasts, diced (about 2 cups diced chicken) 3 scallions, finely chopped 1/3 cup fresh cilantro leaves, chopped 1/3 cup diced dried apricots 1/3 cup chopped roasted cashews 1 1/2 tablespoons hemp seeds (optional) For the dressing: 1 cup plain nonfat plain Greek yogurt 2 tablespoons curry powder Juice of 1/2 lemon 1 teaspoon honey Pinch of cayenne pepper (optional) Salt Freshly ground black pepper

1/2 cup rolled oats (gluten free if necessary) 1/2 cup nut milk 1/2 teaspoon cinnamon 1/2 teaspoon vanilla (omit if nut milk is flavored) 1 teaspoon raw honey or maple syrup (optional) 1/2 banana 1 tablespoon nut butter (almond or cashew work well) Pinch of sea salt

Ingredients: 2 cups raw, organic cashews 1 red bell pepper (no seeds) 1 cup spring water Juice of one whole lime Splash of apple cider vinegar 1/2 teaspoon of hawaiian sea salt 1 tablespoon raw, organic honey 1/2 teaspoon Endurance Superfood Spice Directions: Blend until thick and creamy (may need to...