Sentences with phrase «tsp agave»

Add sweetener to taste - I usually do 1 - 2 tsp agave syrup.

For the crackers: 1/4 cup chickpea flour 1/4 cup cooked or sprouted lentils 1/4 cup sunflower seeds 2T balsamic vinegar 1T coconut oil 2 tsp curry powder 1 tsp cumin 1/2 tsp agave nectar Salt to taste

Half a mug almond milk Half a tsp organic, high - grade turmeric tsp agave, maple or honey Quarter tsp cinnamon and 1 cinnamon stick if you want

sweetener - 2 - 3 drops liquid stevia or 2 tsp agave Method • Combine all ingredients in a blender or food processor, scraping down and combining until well mixed and of a nice texture, not pureed.

Ingredients for the batter: 1/4 cup mashed sweet potato 1/4 cup chocolate whey protein powder 1tbsp peanut butter (I used chocolate salted caramel by Hognuts) pinch ground cinnamon pinch ground nutmeg 3tbsp ground almonds 2tbsp cocoa powder 2 tsp agave syrup small pinch sea salt 2 tbsp coconut flour 10 drops toffee flavdrops (optional)

For the Sauce: 3/4 c of your favorite nondairy sour cream 1/2 c raw walnuts 1/4 tsp cinnamon 1 tsp agave nectar Water to thin sauce as necessary

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

Sauce: 3 Tbsp peanut butter, salted / creamy 1 Tbsp white miso paste (optional — you could substitute with a splash of lime juice) 2 1/2 tsp agave syrup 3/4 cup water 2 - 3 tsp tamari or soy sauce (to taste) optional: 3 - 4 dashes cayenne powder (for heat)

1 loaf French bread olive oil goat cheese or any creamy cheese that melts nicely 1 large red onion 1/3 cup aged balsamic vinegar 2 tsp agave nectar or simple syrup

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)

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

The Demogorgan, featuring VA Distillery Companys «Virginia Highland Malt Whisky 1.5 oz Virginia Highland Malt Whiskey.75 oz H & H rainwater madeira 1 tsp agave syrup 1/2 tsp Del Maguey Vida Build all ingredients into a mixing glass, add ice and stir well.

raspberry filling 1 tbsp coconut oil 100 ml / 0.4 cup raspberries (fresh or frozen) 150 ml / 0.6 cup tofraiche (find recipe in my cookbook), or plain organic soy yogurt (unsweetened) zest of 1 organic lemon 2 - 3 tsp agave or maple syrup

Pin It Author: Judit + Corina Serves: 4 Ingredients: Lemon Vinaigrette 3 Tbsp Organic Olive Oil 2 Tbsp Fresh Lemon Juice 1 Tsp Agave Syrup Himalayan Salt and Black Pepper to taste Salad 2 Green Onions — Finely sliced 1/2... Continue Reading →

Spicy Ginger Peanut Sauce: 2 Tbsp creamy salted peanut butter 1/2 cup water 1 Tbsp tahini 1 tsp sesame oil 1 tsp fresh ginger, peeled / chopped 2 cloves garlic, minced 2 - 3 tsp tamari or soy sauce 2 Tbsp rice vinegar 2 tsp agave syrup 5 dashes cayenne fine black pepper to taste

In a small bowl, whisk together the Vegenaise, green apple purée, chia seeds, juice from the remaining lemon half, just 1 tsp agave, and a pinch of salt and pepper.

1 (15 or 24 - ounce) can garbanzo beans, drained and rinsed or 1 1/2 cup cooked beans 1 TBS olive oil, plus 3 tablespoons 1 cup shelled hazelnuts, macadamia nuts or whatever you have raw 1 cup raw almonds 3/4 tsp agave 1 TB chopped fresh rosemary leaves 1 TB chopped fresh thyme leaves 1 tsp coarse sea salt like Celtic Sea Salt 1/2 — 1 tsp cayenne

1 1/2 c frozen peaches (you can either use pre-packaged peaches or freeze your own) 1/4 c chilled coconut cream 1/2 tsp vanilla 1/2 c almond milk 2 tsp agave nectar 1/2 tbsp lemon juice

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

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

Ingredients 1 small seedless watermelon 1 cup balsamic vinegar 3 ozs fresh raspberries 2 tsps agave...

2 tbsp balsamic vinegar + 1 tsp Dijon mustard + 1/2 tsp agave / maple syrup + 2 Tbsp water.

2 Tbsp apple cider vinegar + 1 tsp mustard + 1/2 tsp agave / maple syrup + dried Italian herbs of choice + 2 Tbsp water.

1 Tbsp rice vinegar + 1 Tbsp lime juice + 1 tsp agave syrup + dash of turmeric + dash of ground ginger (or 1/2 tsp fresh grated ginger) + 1 Tbsp chopped fresh scallions (green parts)(optional) + 2 Tbsp water = light Asian - inspired vinaigrette dressing.

1 Tbsp hummus + 1 tsp lemon / lime juice + 1/2 to 1 tsp agave / maple syrup + 2 Tbsp water.

1 bunch of fresh mint leaves (exact amount is not important) 1 garlic clove zest and juice of 1 lemon 2 tbsp white wine vinegar 1 tsp agave, honey or any other sweetener1 / 4 tsp kosher salt a couple of pinches of black pepper 1 cup olive oil

Add 1 - 2 tsp agave, or to taste.

Add 1 oz chilled vodka, 2 tsp agave nectar, and 4 oz club soda to each drink, except for the fig drink in which you will add 4 oz kombucha.

Kelp Noodles or 2 c Zucchini — spiralized into noodles and chopped 2 cup Almond Milk (or 2 T Almond Butter and 2 c water) 3 Tbsp White Miso 1 tsp Nama Shoyu 1 tsp Agave 1 tsp Sesame Oil 1 tsp Sambal Oelek or 1 t fresh Chili 1/2» Ginger — chopped 1 Garlic clove — chopped Cayenne to taste 3 cups Water 2 Green Onions — thinly sliced diagonally 2 Tbsp Red Pepper — finely chopped

Spicy Ginger Peanut Sauce: 2 Tbsp creamy salted peanut butter 1/2 cup water 1 Tbsp tahini 1 tsp sesame oil 1 tsp fresh ginger, peeled / chopped 2 cloves garlic, minced 2 - 3 tsp tamari or soy sauce 2 Tbsp rice vinegar 2 tsp agave syrup 5 dashes cayenne fine black pepper to taste

1 cup garbanzo beans 1/4 cup almond butter, room temperature 3 Tbsp olive oil zest of 1 lemon 1 tsp lemon juice 1 tsp agave, honey or other sweetener 1 tsp kosher salt 2 Tbsp hot water