Add all the ingredients
into a blender and process to obtain a smooth, thick liquid.
Add the creamed coconut along with the hot filtered water
into blender and process until smooth.
Ladle the cauliflower mixture
into your blender and process on high speed until super smooth and silky in consistency.
Preparation: Add all ingredients
into a blender and process until smooth.
Ladle 3 cups of the soup
into a blender and process for 1 minute, or until velvety smooth.
Pour
into the blender and process until smooth and creamy.
Pour the coconut and water
into a blender and process it on the highest speed for at least 5 minutes.
Add all the ingredients (coconut flesh and water)
into a blender and process on the highest possible speed for at least 5 minutes to get the most out of the coconut.
Or add the ingredients
into a blender and process until smooth.
Add all the ingredients
into a blender and process until smooth.
To make the walnut filling, put all the ingredients
into a blender and process to fine crumbs.
Keep the heat on low, and transfer half of the soup mixture
into a blender and process until smooth and creamy.
To make the pistachio filling, put the nuts and sugar
into a blender and process to coarse crumbs.
Place almond milk, banana and coconut butter
into blender and process until smooth.
Next, add dates with soak milk + 100g of extra of milk, beans, bananas, peanut butter, carob powder and cacao powder (EXCEPT the oat flour)
into blender and process until everything is blended, but still chunky (use a spoon for help).
Pour the boiling water
into the blender and process on high speed.
Place all ingredients
into your blender and process until well combined.
Pour
into blender and process with 3 - 4 cherries to tint the base a light pink color.
Place strawberries and almond milk
into the blender and process until the strawberries are smooth.
While the pasta and peas cook, put the cooled butternut squash and garlic, cashews, 1 1/2 tablespoons of cold water, mustard powder, smoked paprika, 1/2 teaspoon salt, cayenne pepper and turmeric
into a blender and process until the consistency of a thick, smooth sauce.
Place ingredients
into blender and process until smooth and creamy.
Not exact matches
Put the onions
and ginger
into a
blender or food processor
and process to a smooth paste (about the consistency of apple sauce).
Add all the dry ingredients to a food processor or
blender and process on high speed so the oats turn
into coarse flour
and all ingredients are mixed.
Once ice cream frozen in trays (about 6 hours), remove
and pop
into blender or food processor
and process until smooth.
Grind up the graham crackers in a food processor or
blender, making sure you don't over
process into a flour, then mix that together with the butter, sugar,
and salt.
Put all the toasted spices including turmeric
into a spice grinder or
blender and process to a very fine powder.
Allow the grain mill to
process the rice
into flour, or turn the
blender or food processor to high
and keep the blades spinning until a fine powder is produced.
Step 3: Use a food processor or a
blender to
process the 2 1/4 cups rolled oats
into a fine flour
and measure out 2 cups.
Make the oat flour: use a food processor or a
blender to
process 2 1/4 cups rolled oats
into a fine flour
and measure out 2 cups.
Just empty 1 — 2 cups of the small coconut flakes
into your
blender or food processor
and process until it's the consistency you like.
Transfer
into the
blender, together with the lime juice, hemp hearts
and chopped parsley,
and process to obtain a creamy liquid.
Discard the skins
and add the rest of the pumpkin
into a
blender or food processor
and process until creamy.
I have a simple two step
process for raw ice cream making - mix in a
blender and pour
into the ice cream maker.
1 tablespoon whole black peppercorns 9 sticks cinnamon 1 tablespoon whole cloves 1/2 teaspoon fennel seeds 2 tablespoons whole green cardamom pods 3 black cardamom pods (optional) 2 tablespoons dried ginger powder Combine all ingredients in a spice grinder or a powerful
blender and process into a fine powder.
Place the steamed carrots
and remaining ingredients
into a high powered
blender or food processor
and process until smooth.
Or, put small odds
and ends of bread — saved in the freezer until there's enough to work with —
into a food processor or
blender,
process for a few moments.
Add this mixture
into your food processor or
blender,
and process to combine.
Place 2/3 cup shredded coconut
into food processor (or
blender, magic bullet, etc.)
and process until fine texture.
To make gluten - free oat flour, put gluten - free rolled oats in your
blender,
and process into a fine flour.
Turn
into blender container
and process until smooth, about 30 seconds.
If you'd like a smoother texture, insert an immersion
blender into the mixture
and process until pureed to your liking.
Put all the ingredients
into a high - speed
blender and process until thick
and smooth.
Place your freeze dried strawberries
into a food processor or
blender and process into a fine powder (or you can just crumble them up by hand)
Turn the
blender on to the lowest setting
and process the coconut for a few minutes, until it starts to turn
into coconut butter.
In a food processor or
blender add 1 1/2 cups of crispy rice
and process for about 10 seconds to form it
into a flour.
Step # 2: Add all of the ingredients
into a food processor or high powered
blender and Process until you have a smooth
and creamy consistency.
Add all of the ingredients
into a food processor or high powered
blender and Process until you have a smooth
and creamy consistency.
Alternately,
and I've found this works best with almonds that have been
processed in older
blenders, or ones that don't quite break up the almonds
into nano - bits - use a large French press.
It's simple to make, just toss the ingredients
into your food processor or
blender and process until fully incorporated.
Put the bread, cashews, sunflower seeds, basil, Italian seasoning
and sea salt
into a
blender or food processor
and process into coarse crumbs.