Sentences with phrase «just use it in this recipe»

But... didn't you just use it in this recipe?

I had a bottle of balsamic sitting right there, having just used it in another recipe, and balsamic goes beautifully with the flavor of summer berries, so I decided to give it a whirl and throw some in.

Just use them in any recipe calling for jalapeños or

Not exact matches

Made the bread tonight as per the recipe book «ml» and «g» measurements, and subbed in walnuts for almonds because that's what I had — Just testing a slice covered in my home made walnut and kidney bean spread... Yummy Think I need a touch more salt but I'm always a bit worried about over seasoning... I used mixed herbs but think I would love to add some garlic (powder maybe) next time, and use selected herbs rather than the commercial mix.

Just a question I love that all recipes are so simple... but you use a lot of nuts in a lot of recipes.

You could definitely use fresh tomatoes in this recipe, I just find that it helps to have a stock of staple ingredients in the kitchen.

Yes I always just use the regular blade for all my recipes in the large bowl.

The only thing was I found the quinoa flakes to be a little overpowering in flavour, maybe next time I'll just use bob mills sorghum flour instead Thanks for the great recipe!

I had a small piece of shop - bought cheesecake at a friend's house the other day, and it tastes saccharine sweet, so my taste buds are changing I made these brownies but I didn't realise it was powder, as the recipe just states «raw cacao», so I bought nibs but milled them using the milling blade in my nutribullet.

We found that the cinnamon and pecan granola from the blog had consistently been one of the most popular recipes online and the variation we did of it in the deli was a real hit too, that combined with the fact that we could make these products using just great, natural ingredients made it a winner in our eyes (and hopefully in yours!)

Hi Ella, I was just wondering whether barely is one of your stable grains and whether it is very nutritious compared to brown rice, buckwheat and quinoa because you do not use it in many of your recipes

Hi Ella, if i don't want to use the yoghurt in this recipe can i just add a couple more tablespoons of milk instead?.

I love all of the ingredients used in this recipe, I just need to buy a spiraliser now because this looks and sounds simply delicious.

Hi Ella, can I just ask about the coconut milk you use in your porridge and some of the other recipes, is it all tinned or carton (the likes of «Alpro»)?

I would say just half the recipe and use half a mango and half an avocado, as it won't keep that well in the fridge for more than 24 hours.

I can't get hold of medjool dates and was wondering if I could just use regular dates in this recipe and others?

I was just wondering, how much does the cup of buckwheat flour you use in this recipe weigh?

You could try using the left over almond pulp in a pasta sauce or soup — there's an almond soup recipe on the site you could use, just replace some of the blanched almonds with your left overs x

if I was to use it in this recipe should I just replace it for the «buckweat or brown rice flour»?

I can't wait to try some of your recipes now Just a quick question, I noticed that you don't seem to be using chestnuts in your recipes.

Just one thought though: I have seen you use a lot of agave syrup in your recipes, but I read a lot of bad things about it.

Just wondering whether there's any nutritional benefit to using almond butter rather than peanut butter in your recipes?

If so, I just need to know the exact measurement of the amount of coconut milk that you use in this recipe.

Hey Erica no of course that's a legitimate question — I don't put grapes in smoothies as much as other fruits simply because they're not as nutritionally dense and I just tend to mostly cook with the fruits which I love the taste of — but that the great thing about the recipes, and especially smoothies, you can use it as a guide to add things you have in the fridge or whatever so I'm so glad you're adding different things!

It makes me try more recipes than when I'm just reading the blog: because i love to have a book in my hand (and you know, since I ask for books, I have to use it, if not I'm told «blablabla... plenty books, blablbal»;)...) Beetroot decadent chocolate cake made, next will be the Pistachio falafels and the easy beetroot wrap - to - go.

Hi Ella, These look amazing, I was just wondering is it possible to use flax eggs instead of the chia seeds in the recipe, Chia seeds are really hard to get my hands on but flax seeds are really inexpensive.

If you're going to start out with just two things then I'd buy a processor and a blender, as using these two you can make almost anything and both are really important for healthy living as one or the other is used in almost every healthy recipe, both on my blog and every other blog or book.

Hi There, I just made this recipe using the ingredients in grams... (240g of oats etc), I've made LOADS of mixture!

• Use them in bars (we've got a beautiful new recipe that we plan to post in just a few days!)

Hi Kate, this is one of the pricier recipes becuase of the dates, you could try using normal dates, but I just find medjool's are extra sumptuously sweet and juicy so just work best in the recipe.

just a quick question re sweet potato brownie recipe, instead of the brown rice flour, can I use rice flour (grinding basmati rice in thermomix)?

Just wondering though, do you ever use brewer's yeast in any of your recipes?

I have just cooked the blueberry muffins as you say they are like a liquid batter but they haven't turned into muffins they are just blueberry slop in bottom of muffin tins.I don't see how these can turn into muffins when they are just pure liquid and there is nothing in the recipe to bind them together.The only different ingredient I used was rice milk as didn't have almond milk and actually put less maple syrup in as didn't have full amount so the recipe should have been even runnier.Am feeling a bit frustrated as the ingredients aren't cheap.

Sorry to be a pain, but I just want to make sure that's the best way to use coconut in your recipes as it can be quite dear if I use it a lot!

Spices have been used in India for centuries, not just because of the amazing flavor they impart to recipes, but also because they are extremely beneficial to health.

I just made some date paste and was browsing recipes to use it in.

I use unflavoured protein powder in this recipe for a protein boost, but use your favourite protein powder (I'm just not really a fan of the fake sweetener taste of a lot of flavoured protein powders).

I've heard that someone used sorghum flour in a similar recipe, and if gluten isn't a concern, you can try all purpose, or if gluten is, maybe just a gluten free flour blend.

Just make sure you leave out the salt in the recipe if you use pre-salted microwave popcorn.

I've been enjoying both the Four Sigma Foods Chaga and Reishi «instant mushroom beverages», just prepared with hot water as a tea as I find the flavour really pleasant (especially with a slice of fresh ginger), but you can blend the powders into smoothies and use them in baking, cooking and raw recipes.

If you decide to buy whole chickens, you can use every part of the chicken — everything from the succulent breasts just like in this recipe, right down to the chicken carcass to create a nourishing homemade bone broth.

And I know they're freshest in the fall and usually a staple in fall recipes, but I love using them all year round in sweet baked goods, savory pork recipes, and just plain old eating them raw.

I to can only eat things that is organic so I redo alot of the recipes so I can eat alot of stuff I «am allgic to pesticides, hornmores, n antibotics, dairy, eggs, whey, so I watch n read everything, I do not have a galdbladder n was told I could eat everything after that well I could not n get sick after that it will come out of 1 of the ends is all i need to say, but if I eat this stuff I «am ok, for everybody that may have the same problem as me just try drinking the organic milks w / o hornmores, pesticdes, n antibotics in it n see if that works for you same with the eggs thats what I do open the lid n see what it says, if it don't say that well its not for you (eggland) is one of the names I use horizan, silk, r 2 of the milk blands I use, they also have sorbet icecream but watch them some do have milk in them n if it doesn't say organic milk your not getting that your getting real milk, then go on internet n read, read, read all your labels n read whats best for you cause everybody is not the same, I hope that helps n feel free to send me a message n let me know if anybody wants: - P

In addition, a Ghirardelli chocolate baking bar conveniently breaks into squares which are easy to use for this recipe, but any chocolate will work just fine.

I was going to come up with something exciting and wonderful but I'm still in the midst of trying to save money / use up everything I already have, so you do still get a recipe — it just doesn't really have all that much to do with paninis.

Recipe isn't hard, just use the substitute's in brackets if you don't have the original ingredients.

I have wanted to use chick pea flour and this might just be the recipe for me to use it in!!

After that, I just had to try the recipe using my mini loaf tin — the loaves made a delicious afternoon treat, split in half and spread with Boursin.

If you peek at the recipe for our No - Bake Chocolate - Coconut Peanut Butter Bars (https://twohealthykitchens.com/no-bake-chocolate-coconut-peanut-butter-bars/), for example, we use a little coconut oil in the chocolate layer there, too — just to help with spreadability, but in that recipe, the coconut oil is optional if you're willing to put in just a little more effort to do the spreading.

My Mum is strictly gluten free and I have used just regular rolled oats in these balls before and other recipes and she has no issues, as the gluten in oats is quite low.