Sentences with phrase «tbsp of agave»

1 can of garbanzo beans 1 can of black beans 1 medium size sweet potato, large if you're really hungry 2 cups of asparagus chopped Vinaigrette 1 tbsp coarse grain mustard 2 tbsp olive oil Roughly 2 tbsp of rice wine vinegar 1 tbsp of agave 1/4 tsp salt 1/4 tsp pepper 1 tsp garlic powder

Sauce: 5 - 6 servings — 1/2 cup of peanut butter — juice of two limes — 2 tbsp of tamari or soya sauce — 2 tbsp of agave nectar or honey — 2 tsp of grated fresh ginger — 1 tsp Siracha sauce (add according to spice preference)-- 2 - 3 tbsp of water to reach desired texture.

Stream in 1 Tbsp of agave at a time.

I microwaved a cup of almond milk for 1 1/2 minutes then added the ingredients substituting the maple syrup with 1 tbsp of agave and it was REALLY good!

Filling 1 can of full fat coconut milk, stashed in the fridge overnight 1 tbsp of agave 1/4 tsp of spirulina powder a few drops of peppermint extract

I made these at our Thanksgiving party and made some variations: I put in 2 egg whites, used 1/4 cup coconut oil and only 3 TBSP of agave, I also added an extra TBSP of vanilla:)

Put the toasted coconut in a bowl and add 4 tbsp of agave syrup.

I added 1 TBSP of agave and it added a touch of sweetness.

Not exact matches

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

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

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

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

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.

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.

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

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.

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.

I used xylitol (4 tbsp) instead of yacon and agave (can't eat fruits or honey at the moment so xylitol is a great substitute).

I kind of just fiddled around until it turned out, but I think you could try using 1 cup of hazelnuts, 1/3 cup cacao, 2 tbsp of coconut oil and 2 - 4 tbsp of maple syrup or agave.

Brush with 1 tbsp of soy milk mixed with a drop of agave to give them a golden sheen

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 →

1 tin 400 ml tin coconut milk (or substitute with a tin of condensed milk for a non-vegan not - so - healthy version) 275 g desiccated coconut 2 - 3 tbsp raw honey, agave or maple syrup to taste 1 tsp vanilla essence

2 tbsp oat flour (or blend rolled oats into flour in a food processor or spice grinder) 2 tbsp coconut flour 1/2 cup protein powder (I used Hemp Pro 70) 1/4 cup cocoa powder 1/4 cup grated zucchini 1/4 cup grated apple (I tried to process it into sauce but it was too little apple for the food processor, so grated it was) 1/2 tsp baking soda 1 tsp cinnamon 3/4 tsp ground flax seeds 1/4 cup agave or your choice of sweetener 1/4 cup chocolate chips 3/4 cup hot water

Ok it's interesting my recipe, is basically 3 Tbsp of Liquid (agave & oil) to 4 Tbsp cocoa power.

Instead of the agave, I used 2 scant tbsp splenda and 1 tbsp beaten egg.

I used peanut butter and agave nectar as that was in the pantry and used flax gel (1tbsp with 3 tbsp water per egg) as egg replacer out of curiosity.

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

Apricots: I macerated the fruit with 1 tbsp of Amaretto and 1tbsp of Agave nectar, but next time will use at least 2 of the liquor.

Ingredients 4 organic eggs 2 tsp of vanilla extract 2 tsp of cinnamon 175g of peanut butter 120g Groovy food agave nectar 3 tbsp Sukrin coconut flour 2 tsp baking soda 200g of 80 % dark chocolate chips.

A few changes I made: subbed agave for the maple syrup (didn't have enough of the good stuff) Also added 2 tbsp hemp hearts 1/4 c dried cranberries 1/4 c raisins 1/2 c toasted pecan pieces some cinnamon Also added the choc chips while it was warm so they clumped in nicely, then added some extra at the end (love the chocolate!)

I think next time, I will add all four Tbsp or more of agave (I only used three and it wasn't quite as sweet as I expected).

OMG... Just checking I did it from memory and was a bit off, but one orange peeled frozen, three bananas pelled frozen, three tbsp cacao powder, one half tbsp of orange extract, ice cubes and hemp milk (I used coconut milk cuz there are so few options) but d $ # @ it was bitter and no matter how much agave nectar I added, it wouldn't get any better.

The dressing 1/4 cup extra virgin olive oil juice & zest of one fresh lime juice of 1/2 lemon 5 stems fresh mint, leaves and stems 1/2 avocado 2 tsp agave or as you may (I like to replace 1 tsp with 3 drops liquid stevia) pinch sea salt 2 - 3 tbsp filtered water for consistency

4 tbsp liquid honey, agave, maple or apple syrup 4 tbsp water (or coconut oil, but make sure to melt it first) 1 tsp grounded cinnamon 1 tsp grounded vanilla Soft ingredients, add after baking: 1 or 2 cups of dried fruit, coarsely chopped (apricots, cranberries, green & yellow raisins, apples, goji, mulberries, figs)

Top Layer: 1/2 cup cashews, soaked and rinsed 1/4 cup cocoa powder 2 tbsp maple or agave syrup 4 tbsp coconut oil 1/4 cup water cinnamon to taste pinch of Himalayan salt

For the vinaigrette 5 tbsp extra-virgin olive oil 2 tbsp white wine vinegar 1 tsp dijon mustard a drizzle of honey or agave nectar fine sea salt & freshly ground black pepper

Only modification was to use honey in place of Agave and to add a tbsp of vegetarian oyster sauce for some extra sweetness and flavor!!

For the vinaigrette 5 tbsp extra-virgin olive oil 3 tbsp white balsamic vinegar a drizzle of honey or agave nectar fine sea salt & freshly ground black pepper, to taste Cook the beluga lentils al dente according to packet instructions.

In a medium bowl, whisk together the cashew butter, agave, tamari, as much or as little of the sambal as you'd like, the juice from half of the lime, and 2 tbsp warm water.

for the vinaigrette 3 tbsp walnut oil 1 tbsp dark balsamic vinegar 1 tsp dijon mustard a drizzle of agave nectar or honey fine sea salt & freshly ground black pepper

1 cup water or low sodium vegetable broth 1.5 tbsp chia seeds 4 tbsp apple cider vinegar sweetener of your choice — date paste, agave, maple syrup, honey — add to taste 2 tsp curry powder (taste the dressing after you add one tsp just in case that's enough) 1 tsp turmeric 1 tsp garlic powder 1 tsp onion powder

lime peanut sauce ingredients: 1/2 inch fresh ginger, peeled + rough chopped 2 cloves of garlic, peeled + rough chopped 1 - 2 tsp sriracha (or other hot sauce you like) 2 tbsp peanut butter (or tahini, sunflower seed butter, almond butter etc) 1 lime, peeled + chopped 1 tbsp rice vinegar 2 tsp agave nectar 1 tbsp tamari soy sauce little scoop of extra virgin coconut oil (optional, but I love the coconut fragrance here) 1/4 tsp toasted sesame oil 1/2 cup grapeseed oil

sweet chili soy dip ingredients: 1/4 cup tamari or nama shoyu 2 tbsp maple syrup / raw honey / agave 1 tsp minced fresh ginger couple drops of hot toasted sesame oil pinch of red pepper flakes 1 green onion, thinly sliced on a bias 2 tsp toasted sesame seeds

2 dozen cherry tomatoes sliced in half lengthwise olive oil drizzle celtic sea salt 1 c quinoa soaked in 2 cups of water for 15 mins 1 c chopped broad flat green beans blanched 2 - 3 mins 1 c sliced baby carrots blanched for 2 - 3 mins 2 lg sage leaves chopped 1 4 - 6 ″ stem rosemary, needles removed and chopped finely 10 chives chopped 10 basil leaves chopped 3 tbsp olive oil 1 1/2 tbsp fresh squeezed lemon juice salt & pepper 1 tsp agave syrup or alternative sweetener such as stevia sparingly

for ceviche: 1/2 zucchini, peeled into ribbons 1 carrot, peeled into ribbons 2 radishes, thinly sliced 1 large cob of corn, kernels removed 1 small red bell pepper, stemmed and julienned 1 small shallot, thinly sliced juice from 3 limes 2 tsp dijon mustard 2 tsp raw agave nectar 1.5 tbsp extra virgin olive oil 2 - 3 sprigs basil / cilantro, leaves finely chopped

dressing ingredients: 1/4 cup chopped chives 3 tbsp white wine vinegar splash of water 2 tsp dijon mustard salt + pepper 1 tbsp raw honey / agave nectar / brown rice syrup / maple syrup 1/3 cup grapeseed or other neutral tasting oil