Sentences with phrase «tbsp honey juice»

Not exact matches

Other accompaniments included baked sweet potatoes, avocado crema (blend two avocados in the food processor with a big handful of cilantro leaves, lime juice, salt, and garlic to taste plus a bit of water to blend), Frog Ranch salsa, and red cabbage slaw (thinly slice a head of red cabbage and add a handful of cilantro, about 3 tbsp apple cider vinegar, a drizzle of honey, and sea salt).

1/2 lb strawberries, trimmed and hulled (about 1 3/4 c) 6 oz raspberries (about 1 c) 3/4 c fresh orange juice 1/2 c 2 % plain Greek - style yogurt 2 Tbsp honey 2 Tbsp hulled hemp seeds 2 Tbsp ground flaxseed 1 tsp freshly grated ginger

In another bowl, toss together the sliced strawberries, 1 tbsp honey, 1/2 tbsp lemon zest, cinnamon, vanilla, arrowroot, lemon juice.

1 plum, halved, pitted, and quartered 1 nectarine, halved, pitted, and quartered 1 peach, halved, pitted, and quartered 1/2 c brewed white tea, chilled 1/2 c ice cubes 2 Tbsp fresh lime juice 2 - 3 Tbsp honey ⅛ tsp cardamom (optional)

1 tsp Celtic sea salt or Himalayan salt 1 TBSP ground cinnamon Juice from one real lemon, not from concentrate 2 TBSP fermented tea from a SCOBY OR if you do not have a scoby use 1/2 tsp of this starter culture 3 - 4 cups chopped organic sweet apples (ex: honey crisp) Water

Lemon Honey Yogurt: Spoon a tbsp of honey into jar, add 1/2 tsp of lemon juice.

PREP TIME: 15 minutes TOTAL TIME: 35 minutes SERVINGS: 4 4 slices bacon 16 sea scallops 16 cubes (1 1/2») fresh pineapple 2 fresh jalapenos 1/4 c extra virgin olive oil 2 Tbsp fresh lime juice 1 Tbsp honey 1/2 c chopped cilantro 1/2 c chopped flat - leaf parsley 2 lg scallion greens, chopped 2 cloves garlic, finely chopped 8 oz rice noodles 1 lime, cut into 4 wedges 1.

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

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

For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.

Makes 4 servings 2 cups almond milk (Try So Delicious Almond Milk) 1 cup orange juice 2 cups ice 1 Tbsp honey Read More

1 head of kale, washed, dried and torn into large pieces 1/4 cup raw almonds (or almond butter) 1 Tbsp fresh lemon juice 1 Tbsp tamari 1 tsp raw honey 1 inch fresh ginger, grated dash cayenne

Combine the 1/4 cup lime juice, 1/2 tsp of the zest, 1/4 cup honey, 1/2 Tbsp soy sauce, and 1 tsp corn starch in a bowl.

Lemon Honey Mustard Mint Tahini Sauce INGREDIENTS 1/4 cup tahini (ground sesame paste) 3/4 of small lemon, juiced 2 tsp Dijon or stone ground mustard 2 tsp honey 2 tsp fresh mint leaves, chopped 1 tbsp extra virgin olive oil 2 — 4 tbsp water, as needed * Salt and black pepper to taste

Dressing 4 tbsp Dijon mustard, preferably coarse grained 3 tsp honey juice from 1 medium sized lemon 3 tbsp apple cider vinegar 4 tbsp olive oil sea salt & black pepper

Fruit filling 8 thin red rhubarbs (around 500 g / 1 lb) 2 handfuls (225 g / 8 oz) fresh or frozen strawberries 1 apple 1 tsp ground vanilla juice from 1/2 orange or lemon 2 tbsp unheated honey or maple syrup

Dressing 2 tbsp cold - pressed olive oil or cold - pressed rapeseed oil 2 tbsp lemon juice and zest from half an organic lemon 2 tbsp honey, preferable unheated a pinch sea salt & black pepper

2 cups fresh wild berries + 1/2 cup for after baking (we used blueberries, raspberries, gooseberries and red currants) 1 - 2 tbsp maple syrup or honey 1 tbsp lemon juice + freshly grated zest from 1/2 lemon 2 tbsp fresh mint leaves, finely chopped

1 level tsp bicarbonate of soda, sieved (baking soda) 1 egg 1 tbsp sunflower oil (I used canola oil) 1 teaspoon honey (or treacle or soft brown sugar) 425 ml (3/4 pint) buttermilk (or add 2 tbsp of lemon juice to 600 ml (1 pint) milk)

Add lime juice, fish sauce, honey, and 1 Tbsp.

8 honeycrisp apples, peeled, cored and cut into chunks 1 cup apple juice or water juice of 1 lemon 1 2 ″ piece fresh ginger, peeled 2 cinnamon sticks 3 - 4 tbsp honey or maple syrup

-LSB-...] cup of broth or water 1 tbsp or arrowroot powder 1 tbsp of lemon juice 1/2 tsp of pepper 2 tbsp of date paste or 1/2 of honey Salt and red pepper flakes to taste Toasted Sesame seeds -LSB-...]

Besides the expected roasted nuts, the original PB and the almond butter each contain wheat germ for fiber, flax seed and oil for omega - 3 fats, cane juice and honey for sweetness, and the non-vegan component of egg whites for protein (10g per 2 Tbsp serving!).

1 c frozen unsweetened raspberries 3/4 c chilled unsweetened almond or rice milk 1/4 c frozen pitted unsweetened cherries or raspberries 1 1/2 Tbsp honey 2 tsp finely grated fresh ginger 1 tsp ground flaxseed 2 tsp fresh lemon juice

Grated zest and juice of 1 orange 3/4 cup buttermilk 2 large eggs 3 Tbsp honey 1 stick (8 Tbsp) unsalted butter, melted and cooled 1/3 cup apple sauce 2 cups all - purpose flour 2-1/2 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1 cup raspberries — fresh, preferably, or frozen (not thawed) Additional — 1/3 cup sliced almonds, for topping (optional)

1 1/2 c chopped strawberries 1 c blueberries 1/2 c raspberries 2 Tbsp honey 1 tsp fresh lemon juice 1/2 c ice cubes

In this recipe, I've used orange juice (which also doubled as a member of the acidity squad mentioned above), but adding up to 1 tbsp of liquid sweetener such as maple syrup or honey would work a treat.

1 tbsp cashew butter the juice of 1/2 lemon 2 tbsp extra virgin olive oil a pinch of salt 1 garlic clove 1 tsp honey 2 tbsp almond milk

1 cup cashew, soaked (see note below) 2 organic lemons, juiced (plus zest of 1) 1/4 cup drinking coconut milk (or nut milk of choice) 1/3 cup pure maple syrup, rice syrup or raw honey pinch himalayan pink salt 1/4 cup coconut oil, gently melted (see note below) 1 Tbsp cacao butter, gently melted (see note below)

INGREDIENTS 250g firm tofu 500g daikon or zucchini or carrot (you can use regular noodles as well if, use soba or rice noodles for a gluten free meal) 1 tbsp maple syrup or agave syrup or honey 2 tbsp tamari or shoyu sauce 1 tbsp toasted sesame oil 1 tsp shichimi togarashi or other chilli flakes 150 g romaine lettuce, shredded 4 scallions, thinly sliced 2 avocados 2 handfuls coriander, chopped 2 handfuls beansprouts 1 tbsp toasted sesame seeds salt to taste PEANUT DRESSING 100 ml natural peanut butter 2 - 4 tbsp tamari soy (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 - 4 tbsp fresh lime juice (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 tbsp rape seed oil 1/2 -1 tbsp fresh ginger grated (use 1/2 tbsp for a milder sauce and 1 for a stronger punch) 2 tbsp palm sugar or brown sugar water to thin

1 tbsp olive oil 1 cup cooked chickpeas 2 tbsp Thai red curry paste 1 yellow onion 4 garlic cloves, minced 1/4 cup unsweetened coconut milk 2 tsp tamari or soy sauce 1 medium tomato, diced juice from half a lime 1 tbsp natural sweetener like honey or agave nectar cilantro, chopped

1 tbsp extra-virgin olive oil 2 cups cooked chickpeas (or 1 can) 3 tbsp Thai green curry paste 1 yellow onion, chopped 3 garlic cloves, minced 1 bunch kale, stems removed and leaves torn 3/4 cup unsweetened coconut milk 3 tsp tamari or soy sauce juice from half a lime 1 tbsp honey cilantro, chopped (optional)

1 head garlic 1/4 cup tahini 2 Tbsp olive oil + more for roasting garlic 2 lemons, juiced (~ 1/3 cup) 1 - 2 Tbsp maple syrup (or honey if not vegan) Pinch each salt + pepper Hot water to thin

1/2 cup grapeseed oil 1/4 c honey 1/4 c apple cider vinegar (or 3 tbsp lemon juice + 1 tbsp apple juice) 1 tbsp dijon mustard 1 tbsp finely minced shallot s & p, to taste

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

Raspberry Cheesecake Frosting 1 cup cashews, soaked 1 cup raspberries (fresh or frozen) 1/4 cup coconut milk (or nut milk of choice) 2 Tbsp pure maple syrup, rice syrup or raw honey 1 Tbsp lemon juice pinch Himalayan pink salt 1 tsp vanilla powder 1 tsp pink pitaya (dragon fruit) or beetroot powder (optional) 4 Tbsp coconut oil

1cup olive oil for drizzle and baking 2 - 3 tbsp honey, drippy a good pinch of sea salt 1 tbsp lemon juice

1/2 cup walnuts 4 Tbsp yogurt 2 tsp mustard 2 tsp honey 1 apple, cored and chopped 1 Tbsp lemon juice 3 Belgian endive hearts, roughly chopped 2 oz goat cheese (or blue cheese), crumbled Salt and pepper to taste

1 1/2 cups raw cashews soaked for 1 hour 3/4 cup coconut oil melted, refined or unrefined is fine — refined will taste more coconutty 3/4 cup coconut cream 1/2 cup + 2 tablespoons freshly squeezed lime juice 2 Tbsp freshly squeezed orange juice 1/2 cup + 2 Tbsp maple syrup or honey 2 tablespoons lime zest 1 1/2 teaspoons vanilla extract 1 teaspoon tequila optional pinch of salt or more to taste

Whisk garlic, lime juice, soy sauce, honey, 1 Tbsp.

Dressing 2 tbsp tahini 1 tbsb honey 1 tbsp dijon 2 tbsp orange or lemon juice 5 tbsp extra virgin olive oil sea salt

10 fresh ripe figs 6 tbsp water lemon zest, from 1 lemon 1/3 cup dried shredded coconut, unsweetened fresh ginger, 1 inch (2,5 cm), minced (optional) 1/2 cup (1,2 dl) honey (vegans use agave nectar) 2 cups (5 dl) coconut milk lemon juice, from 1/2 lemon 2/3 cup (1,6 dl) fresh blackberries lemon balm

Just mix a pinch of turmeric in your favorite homemade face mask:)[my favorite is 2 tbsp yogurt mixed with 1 tsp lemon juice, 1 tsp honey, and a tiny pinch of turmeric]

25 cherries, cut in half 6 apricots, cut in quarters 3 peaches, cut in thin slices 1/2 cantaloupe melon, cut in thin slices juice and zest from 1 large lemon 2 tbsp raw honey

Topping 7 oz / 200 g quark / curd or cream cheese (or unsalted labneh) 1 tbsp maple syrup or honey 1 orange, juice and zest 1 cup / 125 g roasted hazelnuts, roughly chopped

3 tbsp Dijon mustard, preferably coarse grained 2 tsp honey juice from 1 small / medium sized lemon 2 tbsp apple cider vinegar 3 tbsp olive oil sea salt & black pepper

Mustard dressing 4 tbsp cold - pressed olive oil 1 tbsp Dijon mustard 1 tbsp quality honey 2 - 3 tbsp lemon juice, to taste a pinch sea salt and pepper

Tahini dressing 4 tbsp tahini (sesame paste) 2 tbsp honey, preferable unpasteurized 2 tbsp lemon juice water to thin

Put on a baking tray with half the vanilla seeds and the empty vanilla pod (bean), 1 tbsp of honey or coconut nectar and the zest and juice of half an orange.

For filling: 1 x 400 mL (14 fl oz) can coconut milk 1 ⅛ cup (150 g) cashew nuts Scant 2 1/4 cups (325 g) blueberries Finely grated zest of 2 lemons 1/3 cup plus 1 tbsp (100 mL) lemon juice 1/3 cup (110 g) raw clear honey 1/4 tsp (1 mL) Himalayan pink salt 1/3 cup (75 g) coconut oil