METHOD: Whack
it all in a blender and process until smooth.
Place the flour, mustard powder, milk, eggs and salt
in a blender and process until smooth and evenly incorporated.
Place the two cans of chiles (and their canning liquid), molasses, vinegar, sugar and 1/2 cup water
in a blender and process until completely smooth.
The sweet potato doesn't have to be finely pureed as you are mixing all ingredients
in a blender and this process will make it smooth.
Make the kale drizzle: Place the kale leaves, remaining olive oil, lemon zest and juice, and remaining garlic
in a blender and process until smooth.
Place berries, banana, coconut milk, lemon and water
in a blender and process to obtain a smooth liquid.
Besides the ice, combine all of the ingredients
in a blender and process until completely smooth.
Place all of the smoothie ingredients
in a blender and process until smooth and slightly frothy.
Place ingredients (starting with milk, spinach, and so on)
in a blender and process until smooth, scraping down the sides once or twice to make sure everything is incorporated.
Place all ingredients
in a blender and process until smooth.
Put the oat milk, egg yolks, banana, oats, baking powder and vanilla
in a blender and process to as smooth a mixture as you can get.
Place all the ingredients
in a blender and process until smooth.
Place all the ingredients
in a blender and process until smooth and creamy.
Place all ingredients
in a blender and process until the mixture is smooth.
2 cups plain yogurt 2 cups buttermilk (or substitute milk) Pulp of two ripe mangos Juice of one lemon 1 teaspoon sugar Place all ingredients
in a blender and process until smooth.
Place the remaining dal
in a blender and process to a medium consistency.
Put all of the ingredients
in a blender and process until very smooth.
For the dressing: combine all the dressing ingredients
in a blender and process until fully incorporated.
Just throw everything
in the blender and process until smooth.
Next day drain the cashew nuts and with the rest of the ingredients for the cashew frosting place
in your blender and process until smooth.
Use an immersion blender to puree soup until smooth or place batches
in a blender and process until smooth.
By: Tania Ingredients 2 sliced and frozen banana 2 sliced fresh kiwis 2 tbsp matcha powder 1 cup almond milk I use Silk Almond Milk optional toppings: poppy seeds, pine nuts, fresh kiwis Instructions Place all the ingredients
in the blender and process until smooth.
Put strawberries, banana and yogurt
in a blender and process on high speed until combined.
Put milk, ice cream and vanilla
in a blender and process until combined and smooth.
Place 1 cup HERDEZ ® Tomatillo Verde Mexican Cooking Sauce, Mexican crema, cilantro and garlic
in blender and process until smooth.
Place oil mixture
in blender and process until smooth; taste and adjust seasoning.
Place all filling ingredients
in a blender and process until smooth (you could also use a stand mixer fitted with a paddle attachment, or a food processor to do this).
Combine all the ingredients
in a blender and process until smoothly pureed.
Place the avocado, banana, agave nectar, cocoa powder, coconut oil, lemon juice, vanilla extract and salt
in a blender and process for 60 seconds.
Combine the base and the steamed asparagus spears
in a blender and process for a few minutes until very smooth.
Combine all the ingredients except salt and peanut butter
in a blender and process gently until smooth.
Combine all the ingredients except the ice
in your blender and process at a high speed for about 1/2 to 1 minute, until it becomes a smooth creamy mixture.
Combine the avocados, lime juice, milk, sugar and sweetened condensed milk
in a blender and process until smooth.
Combine all of the ingredients
in a blender and process until smoothly pureed.
Place the activated nuts, plant - based milk and honey
in a blender and process until almost smooth.
Place all ingredients
in the blender and process on high speed about 60 seconds, until completely blended.
Place the bananas and matcha green tea (and agave, if using)
in a blender and process until smooth and creamy.
Place all ingredients
in a blender and process until the onions and cilantro and finely chopped and sauce is only lightly chunky.
Combine cilantro, garlic, brown sugar, chopped pepper, yogurt, oil and salt and pepper
in a blender and process until almost smooth.
While the falafels are baking, please all of the dressing ingredients
in a blender and process until smooth.
Combine the coffee, sugar, rum, coffee liqueur, half - and - half and ice
in a blender and process until smooth.
Put the lettuce, avocado flesh, endive (or other green), lime, ice, water, salt and wasabi
in a blender and process until very smooth.
Put the cashews and the coconut milk
in a blender and process until smooth.
Coconut oil A small knob of ginger, peeled or a few dashes of ginger juice Optional: sweetener of your choice, such as dates, monk fruit sugar, coconut sugar, honey Puree ingredients
in blender and process until smooth.
You can actually add everything together
in a blender and process it, then strain and serve.
Place the whole flax seeds
in your blender and process until you get a fine meal (about 15 seconds).
Combine the cashews and water
in a blender and process until creamy.
Place all ingredients
in a blender and process until smooth.
Place all the ingredients
in a blender and process until smooth.
coconut milk 1 medium banana 1/2 C. water 3 T. sugar (to taste) Whipped cream and cherries (optional, to garnish) Directions: Place all ingredients except sugar
in blender and process 2 minutes until well blended.