Sentences with phrase «half tablespoon agave»

Cranberry Jam 1 1/2 cups fresh cranberries 3 tablespoons agave syrup, honey, or another sweetener of choice juice of 1/2 lemon 1/2 cup Irish moss gelTo make Irish moss gel, rinse Irish moss thoroughly and soak in hot water for at least 10 minutes.

Almond Milk 2 cups almonds — soaked overnight 6 cups water 4 dates — pitted 2 tablespoons agave 1/2 vanilla bean pod without beans OR 1/4 whole vanilla pod (I like to save the vanilla pods after I've scooped out the beans for other desserts.

Cashew Bread Ingredients (makes 1 large loaf, or two small loaves) • 3 cups of raw cashews (organic if possible; unsalted) • 3/4 teaspoon of baking soda • 1/2 teaspoon of sea salt • 3 eggs, separated • 1/2 tablespoon of apple cider vinegar (or lemon juice) • 1 cup of greek yogurt (or non dairy yogurt for vegan) • 1/2 cup of almond milk (applesauce or apple juice will work) • 1/2 teaspoon stevia • 2 tablespoons agave nectar

Raspberry sauce: 4 ounces raspberries (fresh or thawed frozen) 4 tablespoons agave Pinch of salt 1/4 teaspoon vanilla extract

1 cup vegan margarine 1 cup soy milk 2 tablespoons agave nectar plus 1 teaspoon, divided 2 1/4 teaspoons active dry yeast 3 cups all - purpose flour plus 2 tablespoons, divided 1 teaspoon salt 1 tablespoon water

In a small saucepan, heat the soy milk and 2 tablespoons agave over medium heat until lukewarm.

1 cup dried unsulphured apricots 1/2 cup walnuts, 1/4 cup almonds, 1/4 cup pumpkin seeds 2 tablespoons cocoa powder Optional: 1 tablespoon agave or maple syrup Optional: 1 teaspoon vanilla Topping Variations:...

1 pound apples, peeled, cut into 1/2 inch chunks (2 average sized) 2 pounds sweet potatoes or yams, peeled, cut into 1/2 inch chunks 1/4 cup water 1/4 teaspoon salt 1 tablespoon agave (optional, see note) 1/4 teaspoon ground cinnamon 1/2 teaspoon fresh grated ginger, see note

1/3 cup almond flour 1/2 cup certified gluten - free oats 1/2 cup raw buckwheat groats 3/4 cup dates, pitted 3/4 cup unsweetened coconut flakes + extra for topping 2 tablespoon agave nectar, honey (not vegan) or maple syrup fresh lemon zest of 1 lemon + extra for topping pinch himalayan pink salt (optional)

1 cup whole wheat pastry flour 1 cup barley flour 2 tablespoons baking powder 1/2 teaspoon ground cinnamon 1/8 teaspoon salt 1 tablespoon agave nectar 1 unsweetened applesauce cup (about 1/3 cup) 1 cup vanilla soymilk (add more as needed to thin batter) Handful of fresh or frozen blueberries

Jicama «rice»: 6 cups jicama root — roughly chopped 1/2 cup pine nuts 1 1/2 tablespoons sea salt 1/4 cup brown rice vinegar 3 tablespoons agave nectar

Basil Ice Cream 1 cup raw cashews 2 cups purified water 8 - 10 pitted dates or 8 tablespoons agave syrup 1 1/2 cups loosely packed basil leaves juice and zest of 1 lemon

2 tablespoons coconut oil 2 tablespoons cacao powder 2 tablespoons agave nectar or raw honey or maple syrup or drop of Stevia

Ingredients: 1 cup almond flour 1/4 teaspoon baking soda 1/8 teaspoon salt 2 Tablespoons canola oil 2 Tablespoons agave nectar 1/2 teaspoon vanilla extract 1/4 cup semi-sweet mini chocolate chips

Vanilla Glaze: 3 Tablespoons Almond Milk 3 Tablespoons Agave Inulin, Vanilla Protein Powder or Rice Flour 8 drops liquid Stevia, less if using sweetened milk or dashes of Powdered Stevia to taste 1/4 teaspoon Vanilla Extract

1 package tempeh, 8 ounces (We used «original» but you can use any tempeh mix) 1/4 cup Tamari or soy sauce 1/4 cup water 2 Tablespoons agave nectar 1 Tablespoon coconut oil (plus one teaspoon for greasing the sheet pan) 1 teaspoon smoked paprika (mild) 1/2 teaspoon smoked hot chipotle powder (optional — it's mild without it, not spicy) Preheat the oven to 375oF.

• 7 oz (200gr) red can beans • 4.3 oz (120gr) oat bran • 1.7 oz (50gr) cocoa powder • 5.3 oz (150gr) peeled and chopped in cubes apples • 1 oz (30gr) olive oil • 1.7 oz (50gr) peanut butter • 8 tablespoons unrefined cane sugar • 4.3 oz (120gr) fresh dates • 4 tablespoons agave syrup • 1 teaspoon baking powder • 3.5 oz (100gr) dry cranberries

What's in them: 1 cup fiber cereal, finely ground (I used Go Lean but Fiber One, Nature's Path Flax Plus Flakes, or another favorite are fine) 3/4 cup creamy natural peanut butter 1 ripe banana Optional: 1 - 2 tablespoons agave or honey (if you're using unsweetened, natural peanut butter you may want to add a little but I left it out and they were still delicious) 6 oz dark chocolate Decorations: for the spiders I used thin broken pretzels and halved jelly beans

Ingredients 1/3 cup fresh cilantro 1/2 teaspoon salt 2 scallions, white and green parts, coarsely chopped 1 small clove garlic, minced juice from 1/2 a lemon dash cayenne pepper 3 tablespoons plain yogurt 1 tablespoon agave nectar of 1 tablespoon sugar dissolved in 1 tablespoon water 1/2 cup canned tomatoes, preferably fire roasted 1 tablespoon olive oil

1 cup Brown Rice Flour (or Bob's All Purpose Gluten - Free Flour) 1 cup Sorghum flour 4 tablespoons ground flax seeds (I buy them whole, grind them and keep them in a glass jar in the refrigerator) 2 tablespoons Ener - G Egg Replacer 1 tablespoon baking power 2 1/4 cups water 3 tablespoons apple cider vinegar 2 Tablespoons Agave or Maple Syrup vegan butter or shortening for oiling the griddle 1 cup frozen or fresh blueberries

Marshmallow Meringue Filling: 1 can Chickpeas or White Beans, beans separated from liquid 3 Tablespoons Agave 2 Tablespoons Organic Cornstarch 1 teaspoon Stevia Extract 1 Tablespoon Vanilla Extract 1/2 teaspoon Cinnamon

Dressing 2 Tablespoon peanut butter (if allergic to peanuts use Sesame Butter, Tahini) 2 Tablespoons agave, optional 1 Tablespoon Tamari or Soy Sauce, optional 1 Tablespoon water Juice of 1 large lemon 1 teaspoon shredded fresh ginger or 1 teaspoon dry powder 1/8 teaspoon mustard powder, optional

2 cups fresh or frozen blueberries 2 cups coconut water or unsweetened coconut beverage 5 tablespoons almond butter 1/4 cup hemp seeds 1/4 cup water 3 tablespoons agave or maple syrup 1 teaspoon vanilla extract

Ingredients 2 handfuls of fresh spinach leaves, cleaned and chopped 1 banana, peeled and cut into slices 50 ml natural coconut milk with no added sugar or flavourings 50 ml rice milk with no added sugar or flavourings 1 tablespoon agave syrup a squeeze of lemon juice 2 - 3 pinches vanilla powder dark chocolate shavings, for -LSB-...]

2 large very ripe, soft mangoes 1/2 cup canned light coconut milk 1 tablespoon agave nectar Liquid stevia 3 tablespoons chia seeds Unsweetened coconut flakes or shreds, for serving (optional)

Brown Rice Salad with Apples, Walnuts, and Cherries Serves 6 to 8 1 cup brown rice3 / 4 cup frozen peas1 apple, diced into 1/2 inch pieces1 / 4 cup dried cherries, roughly chopped1 / 3 cup walnuts, roughly chopped1 bunch of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package directions.

1 medium tomato, cored and cut into quarters 1 small cucumber, peeled and cut into large chunks Flesh from 1/2 avocado, cut into large chunks 3 large basil leaves 1/2 jalapeño (optional) 3/4 cup lightly packed watercress or baby spinach leaves 1 small celery stalk (optional) 1 clove garlic, crushed 1 tablespoon red wine vinegar (or more to taste) 1 tablespoon agave syrup 2 ice cubes Filtered water (optional) Kosher or sea salt Freshly ground black pepper 1 teaspoon extra-virgin olive oil Reserve one - quarter of the tomato, two cucumber chunks, two avocado chunks, and one basil leaf.

1 teaspoon chili powder, preferably ancho (if you use a regular supermarket chili powder, cut down the cumin below) 1 teaspoon smoked paprika 3/4 teaspoon ground cumin 1/2 teaspoon ground black pepper 1/2 teaspoon cayenne pepper, or more to taste 3/4 cup pecans 3/4 cup raw almonds 1/2 cup dry roasted peanuts 1/2 cup raw pistachios 2 tablespoons extra virgin olive oil 2 tablespoons agave nectar 1/2 teaspoon coarse salt (I like Maldon sea salt on these)

ingredients BANANA ICE CREAM: 4 ripe bananas (peeled, sliced, frozen) 2/3 cup coconut cream 3 tablespoons coconut oil 2 teaspoons vanilla extract 1/2 teaspoon Kosher salt PHYLLO CUPS: 3 sheets phyllo dough (12 ″ X16 ″) coconut oil spray 1/2 cup granulated sugar BRULEED BANANA, CHOCOLATE, NUT TOPPING: 1/2 cup walnuts (chopped) 1/2 cup pecans (chopped) 2 tablespoons vegan butter (room temperature) 1/2 teaspoon Kosher salt 1 teaspoon ground cinnamon 1/2 cup semi-sweet chocolate chips 2 tablespoons agave 2 bananas (peeled, sliced on a bias) 2 tablespoons granulated sugar

Ingredients For the filling (quantitites are enough for 3 -8 cm - tartlets) 120 g fresh blueberries, cleaned 60 g fresh raspberries, cleaned and crushed the juice of half a lemon 4 tablespoons agave syrup 1 tablespoon natural vanilla extract 4 - 5 fresh figs, cleaned and cut into wedges 1 tablespoon muscovado sugar For the crust See -LSB-...]

Author: zerrin Serves: 2 Ingredients: 1 cup coconut milk 2 tablespoons agave or honey 2 tablespoons chia seeds 1 cup fresh raspberries... Continue Reading →

INGREDIENTS 3 cups nuts, such as walnuts, almonds, or Brazil nuts 1⁄4 teaspoon sea salt 1 cup pitted Medjool dates, packed 1 tablespoon alcohol - free vanilla extract 1 to 2 tablespoons agave syrup (optional)

Ingredients For the filling (quantitites are enough for around 4 baskets) 250 g fresh strawberries, cleaned and cut into cubes the juice of half a lemon 4 tablespoons agave syrup fresh and cleaned thyme leaves, to taste 1 vanilla pod, scraped 2 teaspoons cornstarch, dissolved in 30 - 35 ml cold, filtered water For the crust (makes -LSB-...]

1 1/2 pounds tricolor baby potatoes 3 cloves garlic, smashed 2 tablespoons kosher salt 1 sprig fresh thyme 1 bay leaf 4 black peppercorns 1/3 cup extra virgin olive oil 3 tablespoons white wine vinegar 1 1/2 teaspoons stone - ground mustard 1 tablespoon agave nectar 1/2 cup minced fresh parsley leaves 1/4 cup minced scallions Freshly ground black pepper

Print Chocolate, hazelnut and mocha cheesecake Ingredients Crust 100 g cashews roasted 100 g hazelnuts roasted 2 tablespoons coconut oil 2 tablespoons agave Hazelnut filling 200 g cashews previously soaked for minimum 4 hours 100 g dates previously soaked for minimum 1 hour 10 tablespoons -LSB-...]

Adjust sweetness if necessary by adding 1 tablespoon agave.

Print Coconut, mango and lemon panna cotta Ingredients 150 g silken tofu 200 g coconut cream the thickened coconut cream from a can of full - fat coconut milk 1 medium mango roughly chopped (approx. 200 gr) juice of 1 lemon 6 - 7 tablespoons agave 1/3 — 1/2 -LSB-...]

Print Blueberry mini cheesecake Ingredients Crust 60 g almonds roasted 30 g cashews 10 g hemp seeds 1 tablespoon coconut oil 1 tablespoon agave Blueberry filling 200 g cashews previously soaked for minimum 4 hours 50 g coconut cream the thickened coconut cream from a -LSB-...]

Print Avocado and mango mini cheesecake Ingredients Crust 100 g almonds roasted 10 g rolled oats 10 g hemp seeds 2 tablespoons coconut oil 1 - 2 tablespoons agave Filling 200 g cashews previously soaked for minimum 4 hours 100 g mango 100 g avocado 2 teaspoons -LSB-...]

Hot Ginger Tonic / Fire Whiskey Serves 4 Ingredients 5 inches of fresh ginger 2 limes, seeds removed 4 shots of whiskey 4 tablespoons agave 1 cup sparkling water cayenne ice

2 cups almond - 1653 1/2 cup flax meal - 280 1/2 cup shredded coconut (They had this listed by weight so I estimated 4 ounces)- 750 1/2 cup unsalted almond butter - 791 1/2 cup coconut oil - 940 1 tablespoon agave nectar - 60

Instead of the chocolate chips, I mixed equal parts almond butter, cocoa, and coconut oil; then I used a half tablespoon agave (I only used a 1/2 T in the main recipe as well).

3/4 cup soy milk 1/2 cup almond milk 1/4 cup maple syrup 1 teaspoon vanilla 1/2 teaspoon cinnamon 1/2 cup couscous 4 strawberries 1/2 tablespoon sweetened condensed soymilk 1 1/2 tablespoons agave nectar / maple syrup

In a small bowl, combine 1 tablespoon agave, 1/4 t salt, and cayenne with hazelnuts.

120 g fresh blueberries, cleaned 60 g fresh raspberries, cleaned and crushed the juice of half a lemon 4 tablespoons agave syrup 1 tablespoon natural vanilla extract 4 - 5 fresh figs, cleaned and cut into wedges 1 tablespoon muscovado sugar

1.5 cups pitted dates 2 cups almonds 1/2 cup ground flax meal 1/2 cup unsweetened shredded coconut 1/4 cup raw cocoa powder Teaspoon celtic sea salt 1/2 cup almond butter 3 scoops all greens or meta greens powder 1/2 cup coconut oil 1 tablespoon agave nectar 5 drops of stevia 1 teaspoon vanilla

1 package (2 1/4 teaspoons) dry yeast 1 cup warm water 3 to 4 tablespoons agave or maple syrup 3 tablespoons vegan butter, melted and cooled 1 teaspoon salt egg replacer for 1 egg (I use ener - g egg replacer; you could also use 1 tablespoon flax mixed with 3 tablespoons water) 2 cups unbleached bread flour 1 cup whole wheat flour nonstick spray

1 cup vegan mayonnaise 2 teaspoons rice vinegar Juice of 1 lime 1 tablespoon agave nectar (a sweetener found in the baking section of many grocery stores) 1 cup champagne grapes 3 stalks celery, diced 1/4 inch 2 pounds Gardein chicken - style strips (check the freezer section of your supermarket), thawed and coarsely pulsed in a food processor or chopped by hand 3/4 cup walnuts, toasted and coarsely chopped Sea salt and freshly ground black pepper to taste

1/2 cup raw cashews, soaked 3 tablespoons agave or coconut nectar 2 tablespoons coconut butter (I used Vivapura «s amazing Coconut Créme!)

For the green goddess dressing: 1/3 cup olive oil 1/4 cup lime juice 1/2 cup chopped fresh cilantro 2 tablespoons agave nectar 1 jalapeño, seeded 1/4 teaspoon sea salt 1/4 teaspoon freshly ground black pepper