Sentences with phrase «seeds until»

3 In a large bowl, mix together the rolled oats, nuts, coconut flakes, pumpkin seeds and flax - seeds until combined.

In a food processor, blend the walnuts seeds until you have a fine flour.

Add sesame seeds and, stirring frequently, brown the seeds until golden brown.

Stir through the maple syrup and chia seeds until smoothly combined and then pour the mixture into a bowl and place in the fridge to cool and thicken.

Never heard of these seeds until now.

In a food processor or high speed blender process sunflower seeds until broken down, but not completely ground.

In a skillet, combine oils, vinegar, coconut aminos, and sesame seeds until hot.

Thus, we don't want to bake the seeds until they are brown — this means they've had too much heat and the nutritional value has plummeted, in fact the fats are probably rancid and no longer good for us.

Vigorously whisk in the granulated sugar, then the eggs, yogurt, milk, vanilla extract, and vanilla seeds until combined.

Method Use a coffee grinder to finely grind half - cup portions of sesame seeds until fine.

In a dry small skillet over low heat, toast the cumin and coriander seeds until fragrant.

They now control their own destiny in terms of staying out of the Opening Round Game and, thus, away from the Top2 seeds until the Final4.

In a separate bowl, whisk together the turbinado sugar, granulated sugar, orange zest and anise seeds until well combined.

In a large bowl, mix together 1 bag of Dole Asian Blend, 1/2 cup of Greek yogurt, 1/3 cup of Ginger Sesame Dressing, and 1 tablespoon of sesame seeds until combined.

Having said that, I didn't plant the seeds until June and the plant had barely started fruiting by the time the winter set in.

Add the basil leaves, garlic, 2 tablespoons of olive oil, 1/4 cup of water, the juice of half the lemon, and a pinch each of salt and pepper and blend with pumpkin seeds until a paste forms, scraping the sides of the work bowl if necessary.

Pulse the seeds until they are the texture of coarse breadcrumbs.

Heat olive oil in a large non stick pan, fry pine nuts and sunflower seeds until golden.

It should be plenty thick this way, but if you're finding it to be too runny just add more hemp seeds until you reach the desired thickness.

Cook onion, pepper and veggies in oil, cumin seeds and dill seeds until brown.

In a heavy skillet over medium - high heat, toast the pumpkin seeds until most of them are puffed.

Cover pan and cook seeds until tender and beginning to pop, 1 1/2 — 2 hours.

Take away all the other food until the bird eats the cayenne readily, and only give a very few seeds until he begins to moult, when the red food should be given only, and the proportion of cayenne raised to quite one - half.

For the slaw: In blender, process mustard, vinegar, orange juice and toasted sesame seeds until smooth; slowly add canola oil a little at a time until well emulsified.

In a saucepan over medium heat, toast your pumpkin seeds until just fragrant, about 5 minutes.

Blend up rolled oats and pumpkin seeds until coarse in texture but not smooth.

Toast the seeds until they are lightly colored (not brown) and fragrant, about 5 minutes.

Whole food, plant - based eating is all about adding in as many whole vegetables, fruits, whole grains, nuts and a seeds until you are satisfied at every meal.

Once the butter / ghee has melted, add the cumin and mustard seeds until they start popping.

I made this in a food processor and processor the seeds until just broken down, and the rest of the mix, until just combined, but not until smooth and pureed.

In a small food processor, pulse together the sugar and vanilla bean seeds until blended.

Step 1 - In a dry frypan on medium heat, toast the shrimp paste, coriander seeds and cumin seeds until fragrant, about 5 minutes.

Blend the seeds until they start to come together.

Meanwhile, use a food processor to grind the almonds, peanuts, walnuts and pumpkin seeds until finely ground.

Instructions: In a small pan over medium heat, toast the coriander seeds until fragrant, about 3 minutes, shaking the pan to prevent burning.

Toast seeds until golden brown and fragrant, about 3 - 4 minutes.

Add the mixture to food processor and grind the sesame seeds until about half the seeds are ground finely, but some whole seeds still remain.

Stir in chia seeds until well combined.

For jerk blend: In a dry skillet, toast cumin seeds until fragrant, then grind in a mortar and pestle.

Start off by adding 1/4 cup of water and blending the seeds until smooth using a medium - high speed.

Transfer this mixture to a glass bowl or large jar and whisk in the chia seeds until well combined.

In a dry skillet over medium heat, toast the coriander seeds, cumin seeds, and fennel seeds until fragrant, shaking the pan frequently, 2 to 3 minutes.

Toast the coriander seeds until fragrant in a dry skillet, then crush in a mortar and pestle until finely ground.

Stir in chia seeds until uniform, and then set for at least 2 hours to thicken (overnight is preferred).

In a large non stick frying pan over high heat, toast the caraway seeds until fragrant, about 30 seconds.

In a small frying pan toast the mustard seeds until they begin to pop.

Once that's done, place sunflower seeds in the bowl of your blender and process the seeds until you get a fine sunflower seed meal.

Fry the mustard seeds until they pop.

In a cast - iron skillet set on the grate, cook the reserved chile seeds until blackened.

In a blender or food processor, process the almonds and pumpkin seeds until a fine meal forms.