Mix together the lemon zest, lemon juice, parsley leaves, honey and 1 tablespoon olive
oil in a small blender.
In a small blender such as the Nutribullet or Magic Bullet, add all the ingredients starting with the liquids first.
Pulse sundried tomatoes and olive
oil in small blender to make a paste and add to the flour along with 1/2 cup water.
In a small blender such as the Nutribullet or Magic Bullet, add all the ingredients starting with the liquids first.
In a small blender, combine goat cheese, honey, olive oil, vinegar, lemon juice, water and season with salt and plenty of freshly ground black pepper.
In a small blender (I use my fake Magic Bullet style blender) puree the berries, spinach and almond milk.
In a small blender or food processor, combine ginger, garlic and water, and blender until almost smooth.
In small blender, add milk, eggs and 1 cup of pre-cooked sweet potato mash and process until smooth.
In a small blender, combine basil, olive oil, balsamic, a pinch of salt and fresh cracked pepper.
In a small blender or food processer, blend cream cheese, sour cream, green chiles, minced garlic, chicken broth, chili powder, cumin and salt until smooth.
Blend all of the dressing ingredients
in a small blender or food processor until smooth.
In a small blender (I used my bullet - perfect for making dressings and sauces!)
10)
In a small blender, blend together half the avocado, yogurt, 1/4 cup coconut milk, 1/2 cup cilantro, juice of 1/2 a lime, 1/2 teaspoon lime zest and a good pinch of salt.
Meanwhile, combine berry glaze ingredients
in a small blender and blend until very smooth.
In a small blender, mix together mint leaves, cream, and 1/4 very very soft butter.
In a small blender or mini food processor combine garlic, ginger and onion.
While chicken is baking, place sauce ingredients
in a small blender.
Make the sauce:
In a small blender (like a bullet) or food processor, combine all sauce ingredients: tahini, almond milk, garlic clove, nutritional yeast, lemon juice, and sea salt and pepper to taste.
Spiralized sweet potatoes are then topped with a creamy, vegan sauce made of tahini, almond milk, garlic, nutritional yeast, and lemon juice, which can be blended up,
in a small blender or food processor.
In a small blender, combine crust ingredients and pulse until combined.
In a small blender, puree cashews, milk cream, oil, cocoa and honey until very smooth.
In a small blender, add the applesauce, spinach and lemon juice and blend until smooth.
In a small blender, pulse together coconut milk and honey until whipped.
In a small blender or Magic Bullet, combine avocado, oil, milk, rosemary, salt, pepper, lemon juice and lemon zest; blend until smooth.
Combine all ingredients for Cumin - Lime Tahini Dressing
in a small blender or food processor and blend until completely smooth.
In a small blender or Magic Bullet, combine avocado, oil, milk, rosemary, salt, pepper, lemon juice and lemon zest; blend until smooth.
Place all dressing ingredients
in a small blender and puree briefly until well mixed.
Make the sauce:
In a small blender (like a bullet) or food processor, combine all sauce ingredients: tahini, almond milk, garlic clove, nutritional yeast, lemon juice, and sea salt and pepper to taste.
Spiralized sweet potatoes are then topped with a creamy, vegan sauce made of tahini, almond milk, garlic, nutritional yeast, and lemon juice, which can be blended up,
in a small blender or food processor.
mix salad dressing ingredients
in small blender and drizzle over salad.
In a small blender, add egg whites, blend on high until frothy, and then fold egg whites into pie filling mixture in large mixing bowl.