Sentences with phrase «upright blender»

Once chia is ready, combine the rest of the ingredients in and upright blender with the remaining 3/4 cup almond milk.

Drain and rinse the cashews and add then to an upright blender (preferably a high - speed one), along with the hot almond milk, cacao butter, maple syrup, coconut oil and matcha powder.

Combine almond milk, rolled oats, vanilla, banana, dates, hemp hearts, almond butter, maca, cacao nibs, chia seeds and cinnamon, if using, in an upright blender.

Combine soup with half of the roasted cauliflower, arugula / spinach, fennel fronds (reserve a few for garnish) and black pepper in an upright blender and blend until smooth.

Drain and rinse quinoa, and place it in an upright blender.

Combine with almond milk, honey, chia seeds, vanilla extract and roasted pear in an upright blender, blend until smooth.

Blend all the ingredients in an upright blender until smooth.

Drain and rinse cashews and put into an upright blender, preferably high - speed.

Drain and rinse cashews and combine them with banana, almond milk, mint and cacao nibs in an upright blender.

In an upright blender, combine 1/3 of the amount of the roasted sweet potatoes, 1/4 avocado, nutritional yeast, chipotle, a splash of tamari, lime juice, 1/2 cup salsa, and 1/4 cup vegetable broth or water until smooth.

Drain and rinse cashews and combine them with coconut milk, remaining 3 tablespoons maple syrup and vanilla extract, if using, in an upright blender.

Drain most of the liquid from the can of tomatoes and then add them to an upright blender.

Combine all of the sauce ingredients in an upright blender and blend on high until smooth and creamy.

Either using an immersion or upright blender, purée the soup until smooth.

Place all of the ingredients into an upright blender and blend until smooth.

Combine hazelnuts, lemon juice, balsamic vinegar, mustard, maple syrup and sage leaves, if using, in an upright blender.

Combine the cashews, dried coconut, 1 1/3 cups of the coconut water remaining in one of the cans, maple syrup, vanilla and salt in an upright blender and blend until smooth.

Combine them with 3 cups of purified water in an upright blender (high speed works best here).

Reserve 1/2 cup of the date soaking liquid and combine it with the dates, chicory coffee / regular coffee and apple sauce in an upright blender, blend until smooth.

Combine the lentils and cooked garlic, remaining raw garlic clove, tomatoes, cucumber, peppers, sun - dried tomatoes, lemon juice, salt and pepper to taste in an upright blender and blend until smooth.

Combine chicory coffee, dates, almond milk, cacao, maca, mesquite, vanilla, and coconut oil, if using, in an upright blender.

Combine all the ingredients, with the exception of the cooking liquid and olive oil in an upright blender.

Working in batches, carefully transfer the soup to an upright blender with a ladle and blend on high until smooth.

Make the nutella: place all of the ingredients in an upright blender and puree on low until smooth.

With an immersion blender, or using an upright blender, puree all vegetables until smooth or partially smooth, depending on how chunky you prefer your soup.

If using an upright blender, blend in batches, then return soup to stock pot.

Combine the ingredients for the creamy sauce in an upright blender.

Transfer to an upright blender or use a stick blender to make a smooth, thick sauce.

Place them in an upright blender with the vanilla, coconut butter, and soy milk.

Back in the upright blender, combine the avocado, cilantro, garlic, tahini, lime juice, jalapeno, water, salt, and pepper.

In an upright blender, combine the cashews, the reserved pasta cooking water, and the 1/2 cup of filtered water.

Blend with an immersion blender or transfer the slightly cooled mixture to an upright blender and process 10 to 15 seconds or until frothy.

Simply melt the coconut oil and add it to an upright blender with with the wet ingredients and proceed normally.

You can allow it to cool and pour into an upright blender, or make your life easier by using a hand blender in the pan.

In an upright blender, combine the tofu, lemon juice, 1 tablespoon of the parsley, garlic, agave nectar, mustard, olive oil, paprika, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper and blend until smooth.

Remove the soup from the heat and use a stick blender to puree it till smooth, or carefully blend it in batches in an upright blender, returning it to the saucepan.

Add cashews, vinegar, mustard, flax oil, water and capers to an upright blender and blend until smooth.

Combine 2 cups raspberries and 1/4 cup maple syrup in an upright blender and blend until smooth.

Combine it with almond milk / water, matcha, and maple syrup in an upright blender, and blend until smooth.

Combine coconut and almond milk, 1/2 cup pistachio butter, 1/4 cup maple syrup, salt and starch in an upright blender and blend until smooth.

Put the dates in an upright blender, together with their soaking water.

Combine the frozen peaches and zucchini with the basil, vanilla and liquid in an upright blender and blend until smooth.

Combine the almond milk, strawberry puree and freshly ground cardamom in an upright blender and blend until well combined and frothy.