Sentences with phrase «light agave»

* I've found that using light agave nectar yields the best flavor in these muffins but maple syrup will also work.

Should I add a bit of light agave syrup anyway?

In a bowl, combine organic virgin coconut oil, organic light agave nectar, matcha powder, and french vanilla liquid.

Light agave syrup has a mild, almost neutral flavor, and is therefore sometimes used in delicate - tasting dishes and beverages.

In a large metal mixing bowl whisk vigorously (or you can use your portable electric mixer) the egg yolks and light agave nectar until thick and pale, about three minutes.

Yogurt Cream 1 cup macadamia nuts - soaked overnight 1 cup cashews — soaked overnight 2 tablespoons light agave syrup 1/2 cup water 2 tablespoons vanilla extract 2 tablespoons raw honey zest of 2 lemons 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon nutritional yeast pinch of salt 8 tablespoons Bio-k acidophilus 1 cup coconut oil 2 tablespoons sunflower lecithin (optional)-- really good for you

Vegan Peanut Butter Cup Ice Cream 1 15 - ounce can light coconut milk, well shaken 2 tablespoons cocoa powder 1/3 cup light agave nectar (or maple syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2 cup chocolate peanut butter

We sweetened these no - bake bites naturally with Madhava Natural Sweeteners Golden Light Agave for a lighter flavor, but feel free to use our Organic Amber Raw Agave or Organic Fair Trade Blue Agave to make the sweet flavor a bit deeper.

We can't have much sugar, so I keep the honey but sub out 0.66 cup of light agave for the 2 cups of sugar and cut back a little on the oil.

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

There are 2 tablespoons of light agave nectar and 3 teaspoons of Truvia sweetener added.

«What I love about these recipes is that you can simply swap in smarter ingredients, like Light Agave Nectar instead of sugar, to create new family favorites.»

Emma's recipe specifies maple syrup but I didn't have any so I used light agave syrup instead and increased the quantity to make up for the missing sweetness from the date and coconut base.

We prefer light agave syrup for its complementary flavors (and shared origin) with tequila.

Vanilla Cream Filling 1 1/2 cups cashews — soaked for 4 hours 1/2 cup meat of fresh young Thai coconut 1/2 cup almond milk — homemade if possible seeds of 1vanilla bean 1/2 cup light agave syrup 1/2 cup coconut oil

Vibrant roasted veggies make an excellent appetizer or side - dish, especially when they're bursting with flavor from our Organic Golden Light Agave and citrusy orange slices!

Garlic - Lemon Yogurt 1 cup unsweetened plain soy yogurt (Wildwood is suggested) 2 -3 garlic cloves Zest from 1/2 lemon Juice from 1 lemon (3 Tbsp) 1/2 teaspoon light agave nectar

Mango Margarita Popsicle Recipe 1 cup chopped fresh ripe mango 2 ounces (1/4 cup) water 1 1/2 ounces (3 tablespoons) blanco or reposado tequila 1/2 ounce (1 tablespoon) clear orange liqueur such as Cointreau 1 ounce (2 tablespoons) fresh lime juice 1 to 2 tablespoons light agave nectar Paper cups or popsicle molds Foil squares Wooden craft sticks

I also discovered a bottle of organic light agave syrup, which is the perfect compliment to the tequlia.

«What I love about these recipes is that you can simply swap in smarter ingredients, like Light Agave Nectar instead of sugar, to create new family favorites.»

This recipe is sweetened naturally using our Golden Light Agave for the perfect balance of sweet and savory goodness.

Vanilla Cream 1 cup meat of fresh young Thai coconut 1 cup cashews — soaked for 4 hours 1/2 cup raw light agave syrup 1/2 cup purified water seeds of 1 - 2 vanilla beans or 2 1/2 tablespoons vanilla extract pinch of salt (optional) squeeze of fresh lemon (optional) 1/2 cup coconut oil — liquified

4 ounces unsweetened chocolate 1 cup unsalted butter 2 cups soft - cooked black beans, drained well (hs: canned is fine) 1 cup walnuts, chopped 1 tablespoon vanilla extract 1/4 cup (granulated) natural coffee substitute (or instant coffee, for gluten - sensitive) 1/4 teaspoon sea salt 4 large eggs 1 1/2 cups light agave nectar

Icing 1 cup macadamia nuts 1/2 cup cashews 3/4 cup meat of young Thai coconut 2 tablespoons each light agave syrup 2 tablespoons raw honey 3/4 cup coconut oil

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

Yogurt Cream 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews — soaked overnight 1 tablespoon light agave syrup 1/4 cup water 1 tablespoon vanilla extract 1 tablespoon raw honey zest of 1 lemon 1 tablespoon freshly squeezed lemon juice 1/4 teaspoon nutritional yeast pinch of salt 4 tablespoons Bio-k acidophilus 1/2 cup coconut oil 1 tablespoon sunflower lecithin — optional, really good for you

Ice, cashew milk, erythritol, light agave nectar, mango, Hybrid Herbs Pitaya Powder, freeze - dried strawberry powder, E3 Live Blue Majik, malic acid, vanilla powder, and whipped coconut cream.

3 tablespoons cornstarch 2 tablespoons unsweetened cocoa powder 6 ounces bittersweet chocolate, roughly chopped 3 tablespoons coconut oil 4 tablespoons tahini 2 large eggs 1/3 cup granulated sugar 1/4 cup packed light brown sugar 1 teaspoon kosher salt 1 teaspoon vanilla extract 1 tablespoon light agave syrup

1 block extra-firm tofu (about 14 ounces), cubed 1 teaspoon oil 1 red pepper, seeded and sliced thinly 1/2 cup sliced shallots 4 cloves garlic, minced 1 tablespoon minced fresh ginger 1 tablespoon Thai red curry paste 1/2 cup water 2 tablespoons soy sauce 1 tablespoon light agave nectar 15 leaves fresh Thai basil

In medium sauce pan, combine HERDEZ ® Traditional Chipotle Cooking Sauce, tequila, ketchup, light agave nectar, Dijon mustard, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper.

Light agave has little taste and I'm wondering if the date syrup would be overpowering.

For hazelnut creamer 2 1/2 teaspoons pure hazelnut extract 1 tablespoon (15 ml) light agave nectar or other sweetener, to taste

Light agave is filtered and has a light taste.

1 tbsp chia seeds 3 tbsp water 1 cup rolled oats 1 - 1/2 cup oat flour 1/2 cup almond meal / flour 1/2 tsp ground cardamom 1/2 tsp baking powder 1/2 tsp sea salt 1/4 cup coconut oil, melted 1/3 cup light agave syrup 1 tsp vanilla extract 1/3 - 1/4 cup pistachios, roughly chopped

light agave to the oat mixture the night before if you want to take it to a sweet place.

Lemon Cheesecake Filling 0.5 cups Cashews 0.5 cup Coconut milk (process 0.5 cup shredded Coconut with 2/3 cup Water in a blender and press the milk through a nut milk bag) 3 tablespoons virgin Coconut oil 1 pinch of Himalayan salt 1 tablespoon light Agave or Honey Zest from one organic Lemon 1 teaspoon Lemon juice One handful of Cacao nibs (is to be stirred in by hand in the end)

Blueberry Frosting 3 cups cashews — soaked for 2 hours 3 cups almond milk 1/2 cup light agave syrup 1 1/2 tablespoons freshly squeezed lemon juice 1 1/2 tablespoons vanilla extract or seeds of 1 vanilla bean small pinch of salt wild blueberry powder (optional)-- to taste 1 1/4 cup coconut oil — melted 1 cup fresh blueberries

4 ounces unsweetened chocolate (4 x 140 calories = 560) 1 cup unsalted butter (100 * 16 tbs = 1600 calories) 2 cups soft - cooked black beans (2 * 227 = 454 calories) 1 cup walnuts, chopped (785 calories) 1 tablespoon vanilla extract 1/4 cup (granulated) natural coffee substitute (12 tsp * 2 calories = 24 calories) 1/4 teaspoon sea salt 4 large eggs (70 * 4 = 280 calories) 1 1/2 cups light agave nectar (72 teaspoons * 16 cals = 1152 calories)

Apricot Biscotti: 2 1/2 cups buckwheat sprouts 2 1/2 cups sunflower sprouts 10 - 12 apricots — pitted 5 dates — pitted 1 tablespoon dry lavender flowers plus some for sprinkle 1 tablespoon mesquite powder 1 tablespoon maca powder 2 tablespoons raw honey 2 tablespoons light agave nectar 1/4 cup coconut oil 1/2 cup raisins 2 handfuls pumpkin seeds 1 tablespoon poppy seeds plus some for sprinkle 1/8 teaspoon ground ginger

Chocolate Ganache (refer to headnotes, if making ahead) 6 oz / 170g chopped dark chocolate (54 to 70 percent cacao) 3/4 cup / 180 ml heavy whipping cream (double cream) 1/2 teaspoon light corn syrup / golden syrup / light agave nectar

You could try a lighter agave so it doesn't turn tan and you could try coloring it green with a little fresh spinach... it shouldn't taste like anything I'm just not sure it would blend all the way in a food processor.

1 - 2 teaspoons light agave (depending on how sweet you like things) Suggested Toppings: 1/2 banana, sliced 1/4 cup blueberries 2 - 3 strawberries, sliced 1 teaspoon chia seeds 2 tablespoons chopped almonds 2 tablespoons unsweetened coconut shavings, raw or toasted 1/4 cup granola of your choice

2 cans full fat Thai coconut milk 1 large bunch fresh tarragon — mostly leaves 1 large bunch fresh mint — mostly leaves (you can use just one type of herb if you wish) pinch of sea salt 1/3 -1 / 2 cups light agave syrup 1/2 teaspoon xanathan gum or 1 tablespoon arrowroot powder