Cool completely, remove the vanilla pod, and purée with an immersion blender or
in a regular blender until very smooth.
Not exact matches
I let the mixture blend on high speed for 5 - 6 minutes
until heated (don't do this
in a
regular blender!).
Combine chia seeds, millet, oats, sugar, baking powder, and salt
in a
blender and blend
until a fine powder forms - it will look like
regular flour when you're done.
With broth back
in the pot if using
regular blender, add the cornstarch, and cook over medium - low heat,
until it has thickened.
Remove the rind and using an immersion
blender or
regular blender, puree the tomato sauce
until smooth (if you're using a
regular blender you may need to do this
in batches).
To make very fine rice flour, process
regular rice flour
in a food processor,
blender or clean coffee grinder
until very fine.
In a food processor or high powered Vitamix
blender (a
regular blender just doesn't cut it), add the frozen bananas and let them get all good and soft by pulsing or pureeing
until blended.
Reserve 1/2 cup of the date soaking liquid and combine it with the dates, chicory coffee /
regular coffee and apple sauce
in an upright
blender, blend
until smooth.
Add the pumpkin puree and coconut cream concentrate, blend
until smooth with a stick
blender (or
in your
regular blender).
Place
regular oats
in your food processor or
blender, and pulse
until you have a powdery texture.
Make the sauce: Put the sauce ingredients
in a high - speed or
regular blender and process
until smooth.
(NOTE: If you don't have an immersion
blender, transfer soup,
in batches, to a
regular blender and blend
until smooth.)
Purée
until completely smooth, either with an immersion
blender or
in smaller batches
in a
regular blender.
Simmer the wild blueberries and honey
in a small pot
until soft, then add the Creme de Cassis liquor and blend with a hand -
blender or
regular blender until smooth.
Blend everything together
in a
blender until fully combined and liquefied (with a
regular powered
blender, this could take up to 3 minutes or more)
Banana Cocoa Smoothie INGREDIENTS: Yields About 2 Cups 1 Banana, frozen 1/2 cup Soft Tofu (Yogurt Can Also Be Substituted) 3/4 cup Almond Milk (Rice Milk,
Regular Or Soy Milk May Be Substituted) 1 Tbsp Cocoa Powder Ice Cubes, optional DIRECTIONS:
In a
blender, combine all ingredients and blend
until smooth.
In a high speed
blender or
regular blender, blend together the coconut milk, eggs, ghee, and cashew butter
until smooth.