Sentences with phrase «leaves of the agave»

Agave nectar is made from the leaves of agave tree which is found in Mexico and South America.

The leaves of the agave plant are even woven to make mats and paper.

Not exact matches

I did today, which was so awesome!!!! My blender was broken and sent back to repair, so i had to do everything manually, from smashing the sweet potato & dates, crushing the nuts (I used hazelnut) into flour (this one was hard, so finally its more like bits...), and left out for the agave syrup (was so sweet for me already), though it was lots of work but just so great!

Peach and Fresh Herb Sorbet 6 small or 4 large peaches 2/3 cup water 3 - 4 tablespoons raw agave nectar juice of half a lemon 1 - 2 packed tablespoons fresh basil and lemon thyme leaves

1 teaspoon olive oil 1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2 teaspoons fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder Pinch cinnamon About 3 stems of fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a lime

The combination of cucumbers, mint, water, lemon juice, agave and matcha green tea powder create a flavorful, hydrating and healthy beverage that will leave you happy and hydrated.

Agave nectar comes from the leaves of a plant that is found in Mexico and South America.

2 carrots (about 300gms) peeled & grated 300 gms celeriac (celery root) peeled & grated 2 large raw beets (beetroot) peeled & grated 50 gms pumpkin seeds juice of 1 lemon 1 tsp raw honey or agave syrup (optional) 3 tbsp extra virgin olive oil 20 gms flat leaf parsley, chopped

Maybe next time use agave instead of honey and leave out the cinnamon entirely.

2 cans full fat unsweetened coconut milk 1/2 teaspoon xanthan gum or 1 tablespoon arrowroot powder 3 lemongrass stalks — cut into 2 - inch pieces and bruised with the back of a chef's knife 2 large handfulls kaffir lime leaves — bruised 1 large or 2 small ripe, sweet mangoes — peeled and pitted zest and juice of 1 lime 1/2 cup light agave syrup or other sweetener of choice

Basil Ice Cream 1 cup raw cashews 2 cups purified water 8 - 10 pitted dates or 8 tablespoons agave syrup 1 1/2 cups loosely packed basil leaves juice and zest of 1 lemon

I mixed everything in my Ninja food processor w / the dough paddle, used dehydrated almond nut pulp (left from making almond milk) for the flour, honey instead of agave, regular mini chocolate chips, and I also put in 2 really ripe bananas.

Accompaniments: agave nectar and a sprig of small tender fresh sage leaves (yes, sage!

1 extra large leaf of rainbow swiss chard 1/2 — 1 onion rough chop 2 carrots slice or cut small 1 bag of mung bean sprouts washed 2 tsp Sesame seeds 1 tsp lemon grass Sea salt and pepper to taste 1 tsp Raw Organic Agave Virgin Coconut Oil

If you opt for a more tart and somewhat paleo - approved drink, leave out the agave nectar and save your self about 6 grams of sugar plus 27 calories.

Because of the liquid from the agave nectar I left out the oil.

Ingredients 2 handfuls of fresh spinach leaves, cleaned and chopped 1 banana, peeled and cut into slices 50 ml natural coconut milk with no added sugar or flavourings 50 ml rice milk with no added sugar or flavourings 1 tablespoon agave syrup a squeeze of lemon juice 2 - 3 pinches vanilla powder dark chocolate shavings, for -LSB-...]

1 medium tomato, cored and cut into quarters 1 small cucumber, peeled and cut into large chunks Flesh from 1/2 avocado, cut into large chunks 3 large basil leaves 1/2 jalapeño (optional) 3/4 cup lightly packed watercress or baby spinach leaves 1 small celery stalk (optional) 1 clove garlic, crushed 1 tablespoon red wine vinegar (or more to taste) 1 tablespoon agave syrup 2 ice cubes Filtered water (optional) Kosher or sea salt Freshly ground black pepper 1 teaspoon extra-virgin olive oil Reserve one - quarter of the tomato, two cucumber chunks, two avocado chunks, and one basil leaf.

leaves) * 2 small green capsicum (seeds removed) * 2 Lebanese cucumbers * 1 - 2 green chilli (seeds removed) * 200g baby spinach leaves * 20g of basil leaves * 20g of continental parsley * 2 cloves of Australian garlic * 2tsp of organic agave or maple syrup * 100g walnuts (slightly toasted) * 50g pine nuts (slightly toasted)...

Ingredients For the filling (quantitites are enough for around 4 baskets) 250 g fresh strawberries, cleaned and cut into cubes the juice of half a lemon 4 tablespoons agave syrup fresh and cleaned thyme leaves, to taste 1 vanilla pod, scraped 2 teaspoons cornstarch, dissolved in 30 - 35 ml cold, filtered water For the crust (makes -LSB-...]

1 liter of chilled sparkling water 1 cup mint leaves 1 lime, juiced 1/2 cup elderflower liqueur or elderflower syrup 1/4 cup agave syrup 1 pint blackberries, washed Lime wedges, for garnish

You'll stir - fry it, toss it with tamari and add a sweet touch of agave, leaving it tender and delicious.

1 can of chickpeas, rinsed & drained 1 red pepper, finely diced 3 scallions, finely chopped 1 large carrot, julienned 1 handful of mint leaves, finely chopped 2 handfuls of parsley, finely chopped 1 lemon, zested & juiced 1 T cider vinegar 1 t dijon mustard 3 T olive oil 3 cloves garlic, minced 1 t honey or agave syrup 1 t cumin 1/2 t aleppo pepper a large pinch of kosher salt

Pineapple, ginger and agave nectar provide a base of sweetness and Fatalii, Yellow 7 - Pot, Yellow Ghost, and Yellow Moruga Scorpions will leave your eyes watering and your taste buds begging for more.

The dressing 1/4 cup extra virgin olive oil juice & zest of one fresh lime juice of 1/2 lemon 5 stems fresh mint, leaves and stems 1/2 avocado 2 tsp agave or as you may (I like to replace 1 tsp with 3 drops liquid stevia) pinch sea salt 2 - 3 tbsp filtered water for consistency

The piña is the core of the agave with the leaves chopped off.

2 dozen cherry tomatoes sliced in half lengthwise olive oil drizzle celtic sea salt 1 c quinoa soaked in 2 cups of water for 15 mins 1 c chopped broad flat green beans blanched 2 - 3 mins 1 c sliced baby carrots blanched for 2 - 3 mins 2 lg sage leaves chopped 1 4 - 6 ″ stem rosemary, needles removed and chopped finely 10 chives chopped 10 basil leaves chopped 3 tbsp olive oil 1 1/2 tbsp fresh squeezed lemon juice salt & pepper 1 tsp agave syrup or alternative sweetener such as stevia sparingly

for ceviche: 1/2 zucchini, peeled into ribbons 1 carrot, peeled into ribbons 2 radishes, thinly sliced 1 large cob of corn, kernels removed 1 small red bell pepper, stemmed and julienned 1 small shallot, thinly sliced juice from 3 limes 2 tsp dijon mustard 2 tsp raw agave nectar 1.5 tbsp extra virgin olive oil 2 - 3 sprigs basil / cilantro, leaves finely chopped

For guests that don't wish to leave the resort, Rosewood Mayakoba's Agave Azul Sushi & Tequila Bar, which houses more than 100 labels of premium tequila, is the perfect spot to celebrate National Tequila Day with sweeping views of lush mangroves and the Casa del Lago pool.

Lychee Sorbet 4 generous cups of peeled and pitted fresh lychees (you can use canned, but adjust the sweetness) 1 cup purified water juice and zest of 1 large lime 2/3 cup light agave syrup OR other preferred sweetener 2 - 4 packed tablespoons fresh basil leaves plus more for garnish

Using hand selected Blue Weber Agave plants for distillation; the «head» (the top 15 %) and the Tail (the bottom 15 %) of the product are discarded, leaving only the heart, where the purest taste of the Agave lies.

Blackberry Tarts Yield: 16 mini tarts Filling 1 cup raw cashews (soaked for min 1 hr) 5 tbsp lemon juice 1 tbsp lemon zest 5 tbsp filtered water + one tbsp 6 drops liquid stevia or 2 tsp agave syrup Tart Shell 1 cup raw almonds, optionally soaked over night 1 1/4 cup dried organic dates 1 tbsp filtered water, if needed for combining the above Toppings fresh blackberries, raspberries or strawberries fresh stevia leaves or mint leaves for garnish Method For the Filling; Combine cashews, lemon juice, zest, 5 tbsp water and stevia or agave and blend in food processor with S blade until smooth and creamy, adding last tbsp of water for consistency if needed.

Agave (Agave tequilana) A relative of asparagus, hostas, and hyacinths, this Mexican native is transformed into tequila by chopping away the tough, spiny leaves and slowly roasting the heart.

The nectar / syrup is not made from the leaves or sap of the Agave plant, but from the starchy root / bulb.

Whereas tequila production has largely been outsourced to large - scale factories, mezcal is still made almost exclusively in the Mexican town of Oaxaca, where agave is mashed by hand, roasted in underground pits, and left to ferment in the open air, taking on alluringly idiosyncratic characteristics.

Ingredients: 2 8» zucchini, spiralized or julienned (about 3 cups zucchini noodles) 1 medium carrot, spiralized or julienned (about 2 cups carrot noodles) 1 cup very thinly sliced red onion (about 1 small red onion) 2 cups thinly sliced green cabbage 1/2 packed cup fresh cilantro leaves, roughly chopped 1/4 cup chopped raw almonds Lime wedges for serving (optional) For the dressing: 1/4 cup smooth almond butter 1 large clove garlic, grated Zest of 1 small lime 1 1/2 tablespoons unseasoned rice vinegar 1 tablespoon Sriracha 1 1/2 teaspoons soy sauce 1 teaspoon honey (Vegans can obviously sub agave or maple syrup.)

When an agave plant is about seven to 10 years old, the leaves are removed to expose the core, or pina, of the plant.

Agave nectar comes from the leaves of a plant that is found in Mexico and South America.

Edible parts of the agave are the flowers, leaves, stalks and the sap.

I didn't have enough agave left so supplemented with a tiny bit of sugar (bad I know and I hear you all tisking!)

● Potential allergens ● Wheat ● Gluten ● Dairy ● Soy ● Corn ● Any processed form of sugar ● Cane ● Any form of corn syrup (especially high fructose) ● Agave nectar (very highly processed, high in fructose, and almost as hard for your body to process as corn syrup) ● All processed foods: if it comes in a bag or a box, check for hidden sources of allergens and follow these two guidelines: ● If you can't pronounce it or don't know its function, leave it on the shelf ● If it has more than 5 ingredients, it should not go into your cart.

I'm following the Wheat Free Diet and they don't allow Agave so left that out and used 3 drops of liquid Stevia.

Milan designer Mattia Albicini is best known for his Agave collaboration with Italian designer furniture brand Ethimo, inspired by the sinuous forms of eponymous plant leaves.