Sentences with phrase «cup of the vegetable blend»

Measure out 1/2 cup of the vegetable blend you created earlier and add it and the parsley to the meat mixture.

Not exact matches

«Each avocado - shaped cup contains a blend of half an avocado, two servings of fruits and vegetables plus one billion CFUs of probiotics,» Karsevar tells Food & Drink International.

Scrape out the soft eggplant flesh and place in blender with 1 cup of the vegetable stock, blend until smooth and stir into the cooking pot with the lentil puree.

Each package contains frozen fruit and vegetable blocks that, when blended with one cup of apple juice, make two, 8 - ounce servings.

1 cup organic non-hydrogenated vegetable shortening 1 1/2 cups powdered sugar, sifted 2 tablespoons gluten - free all - purpose flour blend of choice 1/2 cup canned full - fat coconut milk (well mixed) 1 teaspoon pure vanilla extract 1/4 cup raspberry jam, heated and strained to equal 2 tablespoons (cool to room temperature)

1 cup organic non-hydrogenated vegetable shortening 1 1/2 cups powdered sugar, sifted 2 tablespoons gluten - free all - purpose flour blend of choice 1/2 cup canned full - fat coconut milk (well mixed) 1 teaspoon pure vanilla extract 2 teaspoons ground cinnamon, divided 1 tablespoon powdered sugar

1 cup organic non-hydrogenated vegetable shortening 1 1/2 cups powdered sugar, sifted 1/2 cup canned full - fat coconut milk (well mixed) 2 tablespoons gluten - free all - purpose flour blend of choice 1 teaspoon pure vanilla extract 1 tablespoon instant espresso powder (decaf is fine) 1 tablespoon brewed coffee (decaf is fine)

Add the cooked leeks and potatoes with their cooking liquid and an additional 1/2 cup (120 ml) of vegetable stock and continue blending until smooth.

Each smoothie kit contains whole pieces of frozen fruit and vegetable blocks that, when blended with one cup of apple juice, makes two 8oz.

- Broccoli florets, mushrooms, asparagus spears or other vegetables of choice 1/2 cup + 2 tablespoons gluten - free all purpose flour blend of choice 1/2 teaspoon xanthan gum (if not in flour blend)- Salt and pepper, to taste 5 ounces light - bodied gluten - free beer - Oil of choice, for frying

Variation: Turn this spread into a mock cheddar cheese sauce by blending it with an additional 1/4 cup water or more, and use it as a sauce of dip for raw or cooked vegetables.

~ 2 tablespoons olive oil ~ 1 large clove garlic, sliced ~ pinch red pepper flakes or more to taste ~ 1 teaspoon each turmeric and curry spice blend ~ 1 teaspoon salt ~ 1/4 cup peanut butter powder ~ 1/2 cup water, stock or unsweetened tea ~ 1 each zucchini and summer squash, sliced thin with a vegetable peeler or spiralized ~ 1/2 cup bell peppers of choice (I used four mini sweet bell peppers)

Add about 1 cup of the cooked vegetables to the food processor, and blend for about 10 seconds.

The lentils should be soft and tender in a thin broth and you can easily convert this into a soup by adding a cup of vegetable broth and blending the whole curry in a food processor.

Ingredients: 2 tablespoons extra-virgin olive oil (1 turn of the pan) 1 medium onion, finely chopped 3 cups canned vegetable stock, found on soup aisle (I use a few cups of water and a few teaspoons of vegetarian chicken base here) 1 (14 1/2 ounce) can diced tomatoes with juice (I blend it first so that it's not chunky, since a few family members don't like tomatoes) 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree (avoid buying Libby — it's owned by Nestle) 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream (I use 1 % milk, but you can use soy milk as well) 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (I don't add this since my kids don't do spicy foods) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish

For optimal fat loss, each meal focus on at least one fist sized - portion of lean protein (chicken breast, turkey, wild game, salmon, whey protein, etc.), at least a thumb - sized portion of raw fats and oils (e.g. EnergyFirst OmegaEnergy Oil or seed blend, raw nuts, etc.), and no more than one serving of unprocessed carbohydrates (2 - 3 cups of non-starchy vegetables, 1 cup of whole grains / legumes or 1 cup of fruit).

oz cup of «vegetable» blend cold pressed juice can have about 70 calories, while a cup of raw vegetables has between 40 - 50 calories and 3 - 4 grams of fiber.

2 pounds (Two 16 ounce bags) of frozen veggies of choice, or approximately 6 cups of canned or fresh vegetables of choice (I used an organic Mediterranean blend from Whole Foods and asparagus)

Roast Vegetables 1 pound cauliflower florets 3 large carrots 1 celery root, peeled and chopped (optional) 3 stalks of celery, chopped 1 pound asparagus, chopped (if in season) 1/4 cup olive oil 1/2 teaspoon sea salt 2 tablespoons dried basil or other seasoning blend Toss veggies with sea salt, olive oil, and seasoning.

1/4 cup Blueberry Kombucha (left to turn to vinegar) 2 Tbs Honey (I used wildflower) 1/2 cup vegetable oil (or grape seed oil) 1/2 cup fresh Blueberry s Juice of 1 lemon 1/2 tsp salt 1/4 tsp fresh cracked pepper Combine all ingredients in blender and blend until combined.

Ingredients 2 cans chickpeas, rinsed and drained 3 cloves garlic Juice of 1 lemon 2 teaspoons ground cumin 2 teaspoons Bragg Liquid Aminos 1/4 cup water or vegetable broth Directions Blend all ingredients into a thick paste.

I only combine the cashews with 1 cup of the vegetable broth and blend for the full 5 minutes (see Perfect Cashew Cream), then add the rest of the broth and follow on from there.