Sentences with phrase «higher forms until»

It proceeds through six successive stages on a gradient from lower to higher forms until the most mature self arrives at a universalizing stage completing the development.

Not exact matches

It is designed to evolve to higher life forms until intelligence reaches a point at which it will support the spirit.

They believe that Jesus was born of Adam who came down from heaven to impregnate Mary, and that God Himself used to be a man like us, who progressed higher and higher until He became a god, which we will become if we work hard to be good enough.They have a form of righteousness, but miss the whole point of true salvation — trusting in Jesus Christ and His finished work on the cross to save them.

The dominant form of higher education in the United States up until the Second World War was the liberal arts college.

This spontaneity may be minimal for protons and electrons, but in the course of the evolutionary advance, sustained until now, it has manifested itself in ever richer forms as the vitality of living cells, the conscious activity of the higher animals, and the self - conscious freedom of man.

Blend 5 oz (about 1 1/4 cups) of coconut meat and all of the coconut water in a high speed blender until a smooth coconut milk is formed.

Place base ingredients in a high powered food processor and blitz until a rough dough forms.

Beat the egg whites and cream of tartar in another large bowl with an electric mixer on medium - high speed until stiff peaks form, about 2 minutes.

Gradually add in the sugar, a little at a time, and beat on high until stiff peaks form when the beater is raised.

Add vanilla, cream of tartar and salt; beat on medium high speed until soft peaks form.

In a dry mixer bowl with a whisking tool put together egg whites and salt and beat on high speed until white foam begins to form.

Press «cancel» on the Instant Pot and transfer contents to a high - powered blender, or use a stick blender to puree until a smooth, creamy soup base forms.

Add pineapple chunks and almond milk to a high - speed blender or food processor and blend on low, scraping down the sides every now and then until thick and smooth mixture forms.

In small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.

Add cream of tartar to the whites and beat with an electric mixer on medium high speed until soft peaks form.

Beat with an electric mixer on high until stiff peaks form.

Add heaving whipping cream and powdered sugar to the bowl used to make the french silk frosting.Beat on high until thick, stiff peaks form.

Beat 2 eggs and 1 cup brown sugar at medium - high speed with an electric mixer 3 to 4 minutes or until batter forms thin ribbons when beaters are lifted.

Add frozen bananas to a high - speed blender or food processor; blend on low and shove bananas into blade until smooth and whipped consistency forms.

Then increase the speed to high and whip until soft peaks form or for 1 minute.

Then increase speed to high and whip it for another minute, until soft peaks form.

* To make ground chia seed, in a high - speed blender, grind 1/2 cup chia seeds on high until a fine powder forms.

Transfer the mixture into a mixer bowl and whip on high speed for 10 - 12 minutes, or until stable, glossy meringue is formed.

Beat the egg whites on medium - high speed until soft peaks form.

In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy whipping cream, powdered sugar, bourbon and vanilla on medium - high speed until soft peaks form.

Add in the milk and continue whipping at medium to high speed for 3 - 4 minutes until fluffy and very stable cream forms.

Mix on high for about 5 minutes until a very smooth mixture forms.

Beat in whipping cream and powdered sugar on high speed, scraping bowl occasionally, until soft peaks form.

Cook on high for about 8 minutes, or until a deep amber color has formed.

Continue beating on high until soft peaks form.

Whisk on high - speed until stiff peaks form, about 6 minutes.

Increase speed to high and beat until firm peaks form.

In a food processor or high powdered blender, blend cashews alone to a thick smooth paste, then add remaining ingredients and process / blend on high until a very smooth mixture forms.

Reduce the speed to medium, add the pudding mix, then increase the speed again to high and whip until stiff peaks form.

Beat 3 cups of cold heavy cream on high for 2 - 3 minutes until medium to stiff peaks form.

Once chilled, whip the whipping cream on high speed until peaks form.

In the bowl of a stand mixer or a large bowl with a hand mixer, beat cream on high until stiff peaks form, about 4 minutes.

It's the fat extracted from coconut meat (unsweetened coconut flakes here) ground / blended together in a food processor or high speed blender for about 16 to 18 minutes until a thin paste is formed.

Beat whipping cream in chilled medium bowl with electric mixer on high speed until soft peaks form.

In the bowl of a stand mixer or a large bowl with a hand mixer, beat heavy cream on high until soft peaks form, about 2 - 3 minutes.

Put egg whites and salt in the bowl of a mixer with a whipping - hook and blend at high speed until the mixture foams and white meringue begins to form.

Using the whisk attachment, beat the heavy whipping cream and vanilla together on medium / high speed until it forms whipped cream.

In the bowl of a standing electric mixer fitted with the whisk, beat 2 of the egg whites at high speed until soft peaks form.

In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites with the salt at medium - high speed until soft peaks form.

Scrape in the cream cheese and whip on high speed until stiff peaks form.

Beat on medium - high speed until soft peaks form.

In a high powered blender or food processor pulse the brazil nuts, coconut sugar and cinnamon until it forms a fine crumb, almost a nut butter.

Once the sugar has all been added, increase the speed back to high and continue to beat until stiff peaks form, approximately 2 minutes.

Step 3: Beat the egg whites on high until stiff peaks form.

Once foamy, add in the first (150 grams, 3/4 cup) portion one spoonful at a time, and whip on high speed until the meringue is glossy and fluffy and stiff peaks have formed.