Sentences with phrase «tbsp agave»

Muddle strawberries in a cocktail shaker with 1 tbsp agave syrup.

1c greek yogurt 1c frozen (or fresh) pineapple 1c mango, diced 1 / 4c fresh orange juice 1 tbsp agave nectar 2 tsp fresh lime juice Dash of salt Ice cubes

2 Bananas 1 Cup (Frozen) Raspberries 1 oz Goji Berries (small hand full) 1 Orange (peeled) 2 tbs (1 oz) Sesame Seeds 1/2 tbsp Maca Powder (optional) 5 drops of Liquid Stevia (or 1 tbsp agave syrup) 1 cup Clean Water

3 large Tomatoes — quartered 1 Red Pepper — quartered 1/4 Onion — chopped 1 Jalapeno — chopped (or Spur chilies, or Sambal Oelek to taste for heat) 1 Garlic clove — chopped 3/4» Ginger — minced (Galangal is preferable if available) 1/2 cup Young Coconut meat & water or 1 cup Coconut milk 2 Tbsp Lime juice (Lemon will work as well) 1 Avocado 1 Tbsp Tamari 2 Tbsp Agave, or Coconut Sugar 2 Tbsp Olive oil 4 Basil leaves (Thai Basil is best, if not fresh or dried Basil) Dash Salt, Pepper, Cayenne, Cumin Water (depending on how much coconut water is used and for preferred thickness)

You will need the following ingredients: 1 Tbsp coconut oil 1 Tbsp agave nectar or brown rice syrup (for thicker consistency) 1/4 tsp vanilla extract Pinch of Stevia 2 Tbsp raw, organic coco powder

2 organic granny smith apples, peeled, cored and chopped 1 pint fresh organic blueberries 1 tbsp ground cinnamon 1 tsp nutmeg 1/4 cup (2 fl oz) orange juice 1 tbsp agave nectar

1 cup cashew nuts, raw and soaked in water for at least 3 hours 2/3 cup water 4 tbsp agave nectar 1 tsp espresso powder 1 tsp lemon juice 1/2 tsp vanilla powder 1/3 cup cocoa butter, melted pinch of salt 4 tbsp cocoa powder

sweet peppers 1 cup cilantro, chopped or snipped juice of one lime, approx 3 tbsp 1/4 cup extra virgin olive oil 2 tbsp agave syrup 1 large clove garlic, crushed 1/2 tsp cumin 1/4 tsp cayenne or to taste 1/8 tsp sea salt Method To allow flavours to mingle, prepare dressing first by combining lime juice, olive oil, agave, garlic and spices.

The Filling 2 cups raw cashews, soaked 4 - 6 hours and rinsed 1/4 cup + 2 Tbsp raw hazelnut butter 1/2 cup coconut oil, melted 1/2 cup maple syrup (or 1/4 cup +1 tbsp agave nectar) 1/2 cup raw cocoa powder 1/2 cup water 1/2 tsp salt

1 C Israeli couscous 1/2 C Chopped chives, plus 1 Tbsp 1 Tbsp Dried mint, crushed 1 Tbsp Dried parsley, crushed 2 1/2 Tbsp Fresh lemon juice 2 Tbsp Extra-virgin olive oil 1 1/2 lb Salmon fillet in 1 piece, cut from tail end 2 Tbsp Harissa 1 Tbsp Agave Kosher Salt & Pepper, to taste

Puffed Quinoa Peanut Butter Balls - Vegan & Gluten - Free 1 cup puffed quinoa 1/2 cup peanut butter tbsp agave nectar 1 tbsp crushed peanuts (optional, for extra crunch if using smooth PB) 1 tsp vanilla extract vegan dark chocolate (optional) Whole Foods

Ingredients: 2 tbsp agave nectar 4 tbsp soy sauce (use tamari for gluten - free) 4 tbsp clearspring mikawa mirin 2 tbsp sake 4 cups sliced shiitake mushrooms 1 clove garlic, mined 1 tsp finely grated ginger

Skinny Piña Colada Ingredients 2 oz rum 1 1/2 Tbsp coconut butter 1 cup frozen pineapple 1 1/2 Tbsp agave nectar Splash pineapple juice, milk, or almond milk Instructions Add all ingredients to the Magic Bullet Party Mug, screw on the Cross Blade, and blend -LSB-...]

3 cups coconut milk, 1/2 c chia seeds, 1/2 c shredded unsweetened coconut, 1/2 c walnuts, 1 tsp vanilla extract, 2 - 3 Tbsp agave nectar, 1 apple, shredded, 1 teaspoon apple pie spice (recipe: 2T cinnamon, 1 tsp nutmeg, 1/2 t allspice, 1/2 tsp ginger).

1 c. raw almonds 1 c. raw cashews 1/2 c. oat groat flour 1 1/2 tsp pumpkin pie spice 4 - 5 medjool dates 3 tbsp pumpkin puree 3 tbsp agave nectar 3 - 4 tbsp cacao nibs

What you need: 2 cups raw macadamia nuts 1/2 cup dates, pitted 1/4 cup dried coconut, shredded 3 cups chopped cashews, soaked for at least 1 hour 3/4 cup lemon or lime juice 3/4 cup raw honey 3/4 cup coconut oil 1 tsp vanilla 1/2 tsp sea salt 1 pint strawberries, finely sliced 3 tbsp lemon juice 1/2 tbsp agave nectar water

1/2 cup pecan nuts 1/4 cup cacao nibs 1/4 cup cashew nuts 1/2 cup desiccated coconut 3 tbsp CHOC Chick Raw Cacao Powder 1 tsp vanilla bean extract 2 - 3 tbsp agave, maple syrup or fruit syrup (add more or less to taste)

200 g CHOC Chick cacao butter 60 g CHOC Chick cacao powder (12 tablespoons) 200 g coconut cream 6 tbsp agave syrup, fruit syrup or maple syrup (sweeten to taste) 1 vanilla pod

By: LYUBOMIRA Ingredients For the almond — prune crust: 1 cup prunes 1 cup almonds 1 tbsp Agave nectar For the matcha cheesecake: 1 1/2 cups cashews 1/2 cup coconut oil 1/2 cup coconut cream 1/2 cup Agave nectar 2 tbsp Matcha Green Tea Powder Original Post https://cookinglsl.com/vegan-raw-matcha-cheesecake-bars-recipe/

Also, I used 1 1/2 tbsp agave instead of honey and a pinch of stevia.

Ingredients: 1 1/2 tsp dry active yeast 1 cup warm water, (105 degrees to 110 degrees) 1 tbsp agave nectar 1 1/4 cups rye flour 1 1/2 cups whole wheat flour 3/4 cup all - purpose flour, plus more for work surface 2 tablespoons caraway seeds 2 teaspoons salt 6 tbsp canola or olive oil 1/4 c soy yogurt

When the coconut rice is done turn off the heat and add 2 tbsp agave syrup to the rice.

200 g digestive biscuits broken into small pieces (substitute gluten free biscuits for a gluten free version) 100 g pecan nuts 100 g shelled pistachio nuts 6 dates (soaked in water for a around 10 minutes before using) 120 g CHOC Chick Raw Cacao Butter 6 tbsp CHOC Chick Raw Cacao Powder 3 - 4 tbsp agave syrup, fruit syrup, maple syrup or other (add to taste) 4 - 6 drops vanilla extract

Pin It Author: Diet Taste Serves: 1 Ingredients: 1/2 cup persimmon, peeled and diced 1 Tbsp shredded coconut 1/2 cup rolled oats 1/2 cup almond milk (or other milk of your choice) 1 1/2 Tbsp agave nectar or honey See more... Continue Reading →

Pumpkin Pie Protein Smoothie Vegan, gluten - free, soy - free, refined sugar - free Makes 1 large serving 1 cup unsweetened pumpkin puree (to make your own, click here) 1 frozen banana 1/2 -1 cup unsweetened almond milk, or other dairy - free milk 1 scoop unflavored (or vanilla) protein powder * — optional 2 - 3 TBSP agave or maple syrup, to taste 1/2 tsp.

2 tbsp peanut butter 1 tbsp coconut sugar (or granulated stevia if you want to go lower - carb) 1 tbsp agave syrup 1 tbsp almond milk or water 1/8 cup of ground almonds 2 mini bars of sugar - free milk chocolate + a square of 90 % dark chocolate

I added 1 tbsp agave to the vinaigrette and it really helped to bring forward the flavor of the fresh mint.

1 1/2 tbsp hemp seeds (or soaked almonds, cashews, sunflower seeds etc) 3 tbsp raw cacao powder 1 tbsp raw cacao nibs 1 avocado 1 very large frozen banana (not completely frozen if you're afraid that it will ruin your blender) 5 fresh strawberries 2 tbsp agave, raw honey or maple syrup a pinch of sea salt 1 cup water 4 ice cubes

Not exact matches

1 1/2 c strawberries, chopped 2 tbsp cilantro, chopped 1 1/2 tbsp fresh lime juice 1 tbsp jalapeno, chopped 2 tsp shallot, finely chopped 1/2 tsp agave nectar

I add 2 Tbsp pure maple syrup or honey (you can use agave or apple honey) to add flavor, but the brown rice syrup will really help hold things together.

Add 1 Tbsp of raw cacao powder to a mug, pour in 1c of warmed plant - based milk, and add 1 - 2 tsp of natural organic unprocessed sweetener such as yacon syrup, agave syrup, coconut nectar, coconut sugar, or maple syrup.

I think I'm going to balance it out with a tsp - tbsp of stevia or agave nectar; a bit different than the salsa I'm used to.

1 c pineapple chunks 3/4 c grated carrots 1/2 c chilled coconut water 1/2 c ice cubes 2 Tbsp unsweetened dried coconut flakes, toasted 2 tsp agave nectar 2 tsp white chia seeds 1/2 tsp turmeric (optional)

1 can of coconut milk 3 tbsp syrup, such as agave or fiber syrup gold 2 tbsp (15g) coconut oil (slightly melted) Pinch of salt

In a small bowl mix 1/2 cup Viva Naturals Organic Cacao Powder, 1/2 cup agave or maple syrup, 2 tbsp Viva Naturals Organic Coconut Oil (melted) and stir until well incorporated.

Ingredients — 1 cup frozen strawberries (150g)-- 1/2 cup milk (120 ml)-- 1/2 cup greek yogurt (120g)-- 2 tbsp GF oats — 1 tsp cinnamon — 2 tsp sweetener (honey, agave, maple)-- 4 dates

1 2/3 cup of coconut milk 1 tbsp of apple cider vinegar 1/2 cup of coconut oil 1 1/4 cup of agave or maple syrup 1 tbsp of vanilla extract (or if you have a vanilla bean, crack that baby open!)

* The flavor and texture of dates really makes this special, but they could certainly be replaced with a few TBSP of liquid sweetener (agave, maple syrup, honey...)-- just note that the flavor will be significantly altered.

Hi Cary, You could replace the agave with honey, I'm not certain if honey would be stronger so I would recommend starting with 2 Tbsp, taste it and add more if needed.

Oh... yeah, and I didn't add a full 1/2 cup with agave alone — I added some two or three TBSP of apple sauce to make up the 1/2 cup.

2 cups shredded coconut flakes 3 tbsp coconut flour (or almond meal) 1/3 cup +2 tbsp honey (or maple syrup or agave nectar) 1 teaspoon peppermint 1 -2 tbsp cacao nibs (or chocolate chips) 1/4 cup coconut oil, liquid 1 mint chocolate bar for dipping, melted (about 3oz)

Ingredients: For Dressing: 1/2 cup fresh or frozen blueberries 4 Tbsp extra virgin olive oil 3 Tbsp apple cider vinegar or white balsamic vinegar 2 Tbsp lemon juice 1/2 Tbsp liquid sweetener of your choice, such as coconut nectar, agave, raw honey and maple syrup 1/8 tsp salt

1 cup Beet Puree 1/3 cup coconut sugar (sub any sugar) 1/4 agave netar 1/4 cup coconut oil, melted 2 eggs 1.5 tsp baking soda 1/4 tsp salt 1/2 tsp vanilla extract 1/2 tsp coffee extract (optional) 1/4 cup + 2 tbsp coconut milk (sub almond, rice or soy milk) 1/2 cup cocoa powder 1 1/4 cup whole wheat flour 2 tbsp corn starch 1/2 cup chocolate chips 1/2 cup mixed nuts / seeds for topping (pecans, pumpkin seeds and hazelnuts is what I chose)

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

honey chive vinaigrette ingredients: 2 tbsp white balsamic or wine vinegar 1 tsp dijon mustard 2 tbsp raw honey or agave nectar salt + pepper 3 tbsp extra virgin olive oil 1/4 cup chopped chives + extra for garnish

2 bananas well mashed 2 cups of organic old fashioned oats 1 heaping tbsp of raw almond butter 1 tbsp of cinnamon 1 light drizzle of raw agave (or stevia) 2 tablespoons of raw chia seeds finely ground Add a few raisins, shredded coconut or chopped apple if liked.

Cinnamon Agave Kissed Toasted Walnut Pumpkin Cake Servings: 12 - 15 Ingredients For The Pumpkin Cake: 1 cup Fructevia 1 cup MonkSweet 1 & 1/4 cups vegetable oil (may use unsweetened applesauce for half) 8 eggs 2 tsp pure vanilla extract 2 cups pumpkin puree (not pumpkin pie mix) 2 tbsp cinnamon 1 tsp nutmeg 1/2 tsp xanthan gum 3 tsp baking powder 2 tsp baking soda 1 tsp salt 1/2 cup coconut flour Directions For The Cake: Preheat oven to 325 degrees and spray a 9 × 13 pan with nonstick baking spray.

Here are the substitutions I made: 3/4 teaspoon salt (since I used salted butter — that's all I had) 1/3 cup honey (I didn't have agave) 5 Tbsp salted Kerrygold butter (I didn't have grapeseed oil) 1/4 cup shredded, unsweetened coconut (because I love coconut)

dressing 2 - 3 tbsp extra virgin olive oil 2 tsp Shoyu (naturally brewed soy sauce or sub with liquid aminos) 2 tsp balsamic vinegar 1 tsp agave or maple syrup Himalayan salt and freshly ground pepper to taste

Apple & Rhubarb Compote We like our compote a little tart, if you prefer it sweeter you can add a few tbsp of honey or agave.