I used frozen wild blueberries and fresh
pineapple cubes in mine.
I used frozen wild blueberries and fresh
pineapple cubes in mine.
Not exact matches
Transfer the punch to a punch bowl and stir
in the ice
cubes, vodka, strawberries and
pineapple.
1 frozen banana, broken into pieces 1 apple, cored and chopped 1/2 to 1 cup nondairy milk 4 to 6 lettuces leaves or other leafy greens, torn 1 can (4 ounces)
pineapple chunks packed
in juice, or 2 fresh
pineapple rings 1/4 cup raisins or goji berries 4 to 8 pitted soft dates 4 to 6 ice
cubes Cocoa powder or vegan mini chocolate chips, for garnish
On each skewer, thread 2 shrimp, 2 chicken
cubes, 2
pineapple cubes, 2 cherry tomatoes, and 2 red onion wedges
in any pattern you like.
1 ripe mango, peeled and seed removed 1 clove garlic, peeled 3 scallions, peeled and white part reserved 2 tablespoons brown sugar 2 Scotch bonnet (or habanero) chiles, stemmed and seeded 2 tablespoons fresh lemon juice 2 tablespoons fresh lime juice 1/4 cup dry white wine 1/4 cup passion fruit juice (available
in most Latin American and Caribbean markets) 3 tablespoons vegetable oil 3 pounds sirloin steak, fat removed, and cut into 1 inch
cubes 1 large
pineapple, peeled, cored, and cut into 1 1/2 inch
cubes 3 small partially ripe papayas, peeled, seeded, and cut into large
cubes of 1 1/2 inches 3 sweet white onions, peeled and cut into quarters and separated
My kids don't like onions or peppers so I put them
in the food processor and processed them heavily, added
pineapple cubes and pulsed, added the BBQ sauce, pulsed, hand mixed
in tofu and dinner was ready to toss
in the oven!
Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed
in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut
in 1/4 inch
cubes 1/4 cup dried unsulphured
pineapple, cut
in 1/4 inch
cubes or 1/2 cup raisins or other dried fruit (
in place of papaya and
pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)
Although, my pal Jeffrey,
in his new book - The Bar Book - recommends juicing
pineapples by pulsing peeled / cored
cubes in a food processor, and then spinning the puree
in a double - cheesecloth lined salad spinner.
Pork Kabobs You'll need 3 - 4 pieces pork
cubed for each kabob
Pineapple cut
in chunks for skewering Orange cut
in segments for skewering (leave peel on) Make Marinade and leave meat
in for at least one hour: 4 cups
pineapple juice, 2 tablespoons brown sugar.
1 cup ice
cubes 1 cup coconut milk (I like Silk unsweetened coconut milk) 1/4 cup So Delicious soy and dairy free cultured coconut milk (yogurt with live & active cultures) 1 tsp lemon juice 1/2 whole orange with skin removed 1 cup diced
pineapple (canned
pineapple okay
in juice) 1 cup packed, raw spinach leaves 1 tsp Madagascar vanilla Few dashes of nutmeg or pumpkin pie spice Few dashes of cinnamon (I like Vietnamese cinnamon)
Dress some soba noodles and crispy pan-fried tofu
cubes in gochujang sauce, serve it up with
pineapple chunks and kimchi, then dig
in.Okay,...
1/4 — 1/2 cup coconut milk or other non-dairy milk 1/2 of a blender loosely packed spinach or other greens 1 1/2 cups of
cubed papaya 1/2 cup
cubed frozen mango 1 large frozen banana (about 1 cup of frozen banana chunks) 1/4 — 1/2 cup of frozen
pineapple chunks — Put the coconut milk
in first then add everything else and blend.
1/8 to 1/4 cup coconut milk or other non-dairy milk 1 cup
cubed papaya 1/2 cup frozen
cubed mango 1 large frozen banana (about 1 cup of frozen banana chunks) Optional: 1/2 cup frozen
cubed pineapple (gives it more sweetness, but overpowers the papaya a bit — depends on your preference for papaya) Optional: Vodka or Rum — if adding, use less coconut milk as too much liquid will result
in a smoothie rather than soft - serve
I buy fresh
pineapple and freeze it the fresh juice that is let
in the container I put
in ice
cube trays and freeze for future use.
Essentially, the summer squash (you can use any variety) are peeled,
cubed, and simmered
in a sweetened
pineapple juice until they're infused with the flavour.
In a perfect world, my kids would gobble up all the fresh, organic produce I buy every week — all the clementines, apple slices, berries, and cubed pineapple or melon I put in their lunch boxes, not to mention the wide variety of vegetables I... [Continue readin
In a perfect world, my kids would gobble up all the fresh, organic produce I buy every week — all the clementines, apple slices, berries, and
cubed pineapple or melon I put
in their lunch boxes, not to mention the wide variety of vegetables I... [Continue readin
in their lunch boxes, not to mention the wide variety of vegetables I... [Continue reading]
The super food and antioxidant - rich shake provides a daily serving of greens,
in a shake.Mix the single - serving packet with water, coconut water or get creative and make a Green - a-Colada Smoothie (1 Greens packet, 1 Be Well Sustain packet, 1 cup frozen
pineapple chunks, 1 cup coconut water, 1/4 avocado, 1 tbsp coconut oil, 4 ice
cubes).
For a refreshing skin - healthy summer beverage, freeze the green tea
in ice
cube trays and add a few
cubes to a
pineapple, orange smoothie.
Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed
in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut
in 1/4 inch
cubes 1/4 cup dried unsulphured
pineapple, cut
in 1/4 inch
cubes or 1/2 cup raisins or other dried fruit (
in place of papaya and
pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)
Tasty Citrus Water Fill a pitcher with 8 cups of purified water Cut citrus fruits thinly: 2 organic organic lemons 2 organic limes 1 medium size organic orange 3 one inch pieces of raw organic fresh ginger (great for digestion and gives the water a «kick») For maximum taste, let the water marinate for a few hours before drinking Berry Good Water Fill a pitcher with 8 cups of purified water - Cup of strawberries raspberries — any berries cut
in half, - A couple lemon and or lime slices Ice
Cubes Into each cube of your ice tray, fill and freeze overnight: Add purified water and place a single mint leaf and a small piece of pineapple in each cube Place lemon water in each cube Add a single strawberry and piece of lemon rind Note: These fancy ice cubes can spice up any water glass of still or sparkling w
Cubes Into each
cube of your ice tray, fill and freeze overnight: Add purified water and place a single mint leaf and a small piece of
pineapple in each
cube Place lemon water
in each
cube Add a single strawberry and piece of lemon rind Note: These fancy ice
cubes can spice up any water glass of still or sparkling w
cubes can spice up any water glass of still or sparkling water.
You just add all the sauce ingredients to your blender, pour over the
cubed tempeh, bell pepper and chopped
pineapple in the slow cooker.
In a blender, combine the frozen
pineapple cubes, ice
cubes, rum, juice, and agave nectar.