Sentences with phrase «used almond oil»

I used almond oil instead of coconut and it worked just fine.

For many years, skin care experts and product manufacturers have used almond oil as a treatment for dry skin.

I used almond oil but most oils would work well.

I've used almond oil, which is nice, if you have access to it.

I've just started using almond oil for my face but in the past I used Rosa Mosqueta oil which I loved, it's quite pricey but seems to last a while:).

About body moisturizers — I use almond oil and it works so well for me.

I now use almond oil or avocado oil to cleanse my face and wipe off with a hot rag.

That is why you would not want to use almond oil because it exposes the oil to light and oxygen.

If you don't have sesame oil, you can use almond oil, olive oil, etc. — but the toasted sesame oil adds a really great flavor to this salad.

For this reason, I decided not to use almond oil, beeswax, or coconut oil (as much as I love it) because these all have a small chance of allergic reaction.

That is why you would not want to use almond oil because it exposes the oil to light and oxygen.

Learn more about using almond oil to reverse hair fall here.

I use almond oil for eye makeup remover.

Almonds can be eaten as nuts, or by drinking almond milk, you can even use almond oil on your skin.

Also, I like to use Almond Oil and this helps me in getting rid of those dark circles as well.

Not exact matches

You could try using a nut oil such as almond or walnut oil however I don't think they would taste the same.

Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3 cups nut or coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons vanilla extract 2 tablespoons coconut flakes 1/2 cup coconut oil 1 cup sprouted pecan butter or almond butter 3/4 cup sweetener of your choice (I used Jerusalem artichoke syrup) 1/2 cup almond flour 1 1/2 cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)

HI Carly, sadly I haven't tried the brownies using almond pulp before but I imagine that the dried pulp will be too dry for the brownies as a lot of the moisture and oil has been taken out so I would recommend grinding your own almonds if possible.

I made these today but had to substitute a few ingredients as I didn't have everything — I used dried prunes instead of dates, chopped almonds and hazelnuts instead of the sunflower seeds and vegetable oil instead of coconut oil.

for the crust (gluten free and vegan)(makes one large pizza crust) 1/3 cup plus 4 tablespoon almond milk — divided 1/2 teaspoon coconut sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia or flax seeds 3/4 cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2 cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more for brushing the blossoms 1 small zucchini — finely shredded (optional)

Jasmine: For Christmas I give everyone homemade body oils in beautiful glass bottles that I collect all year — I mix 50 ml Sweet Almond Oil with 50 ml Meridian unrefined sesame oil (I also use this for oil pulling) and then add about 15 - 20 drops of Baldwins Christmas oil blend (cinnamon, clove, nutmeg, orange, pinOil with 50 ml Meridian unrefined sesame oil (I also use this for oil pulling) and then add about 15 - 20 drops of Baldwins Christmas oil blend (cinnamon, clove, nutmeg, orange, pinoil (I also use this for oil pulling) and then add about 15 - 20 drops of Baldwins Christmas oil blend (cinnamon, clove, nutmeg, orange, pinoil pulling) and then add about 15 - 20 drops of Baldwins Christmas oil blend (cinnamon, clove, nutmeg, orange, pinoil blend (cinnamon, clove, nutmeg, orange, pine).

You could try using almond or macadamia nut oil although sadly I'm not too sure what the ratio or flavour would be like, hope it's still delicious x

Lower starch vegetables like cauliflower replace the mash on our shepherd's pie and we use more nutrient - dense foods like butter and ground almonds (instead of refined flours and vegetable oil) in our cakes and cookies.

You could try using another oil such as almond or macadamia oil however I haven't tried this myself before so I'm not too sure what the flavour or consistency would be like.

You could try using almond or macadamia nut oil instead however I haven't tried this myself.

You could try using a nut oil such as almond or macadamia nut oil however it would have a different taste and slightly different texture.

I didn't have quite enough ground almonds so I used 100g fine oatmeal so I think gluten free flour would work weak too, you might need a bit more coconut oil and / or water though.

I have very sensitive skin so I use cacao butter or almond oil for my skin instead of lotions and face creams.

Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled

I have been buying my organic extra virgin coconut oil online in 1 gallon pail because I use it all the time for cooking, baking & beauty care along with other goodies like hemp seeds, organic almonds, etc..

4 tablespoons Coconut Oil 4 tablespoons Almond Butter 1/2 cup Coconut Sugar 2 tablespoons Chia Seeds 4 tablespoons water + 2 tablespoons Maple Syrup 1 teaspoon Vanilla Extract 1 1/2 cup Oat Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea Salt Jam of your choice (we used Raspberry)

I used raw manuka honey and extra almond butter instead of the coconut oil, the coconut taste can be too distracting for me sometimes.

I also use the Welleda body oil, particularly important at the moment as I am pregnant and an organic almond oil on slightly wet skin in the shower as I find it absorbs better to keep my skin hydrated.

My staples are tamari, tahini, almond butter, almonds, buckwheat flour, medjool dates, apple cider vinegar, coconut oil and cacao — I use these most days!

I used coconut oil instead of almond butter because it «s difficult to get here in Norway.

You could try using melted cacao butter, or something like almond or macadamia oil instead, although sadly I haven't tried these myself before so I'm not too such about the flavour and ratio.

I used my favourite gluten - free flours, almond and oat, ground from whole nuts and grains in my Froothie blender, and coconut oil and coconut sugar for the least - processed options.

I used coconut oil instead of avocado and almond meal + coconut flour instead of coconut flour + arrowroot flour..

But if you really want to make it free of refined sugar, you can omit the Oreo - based crust and use the following recipe for a 9 - inch fluted tart pan: 1 1/2 cups almond flour, 1/3 cup unsweetened cocoa powder, 1/4 cup raw agave syrup or coconut sugar, 3 tablespoons coconut oil, and 1/4 tsp sea salt.

I also made some other substitutions: 5 T coconut oil + 2 T lemon juice for the margarine, 1 T kuzu for the cornstarch, and I used a combination of almonds, cashews, and pinenuts in the filling.

Cupcakes: 1 and 3/4 cups flour (I used spelt to make them wheat free) 1 cup sugar 1/4 cup cocoa powder 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1/2 cup vegetable oil 1 cup milk (I used unsweetened almond milk since the cupcakes are already so sweet) 1 tbsp cider vinegar 2 tsp vanilla extracts 16 oreos (1 packet) Icing: 1 cup non-dairy butter 3 cups icing sugar 1 tsp vanilla extract 8 oreos (1/2 packet)

Add flour mixture to sugar and olive oil gradually, alternating with the almond milk until all ingredients have been used.

If you don't have a chocolate factory waiting for you there, it's okay, since this creative recipe uses only a mini cupcake tin and simple ingredients such as almond butter, maple syrup, raw honey, coconut oil, vanilla, and sea salt — and that's it!

(I usually don't like the consistency of coconut flour but adding the almond flour and cocoa powder I can't even taste the coconut flour) of course used the eggs and coconut oil also..

Keto variation: use almond flour in place of the plantain flour and use 1 egg in place of the olive oil.

Or flip it by using smoked almonds with extra virgin olive oil.

1 cup tapioca flour 1 cup almond flour 1/2 cup coconut flour 1 tbsp milled chia seeds 1/2 tsp Himalayan pink salt 1.5 tbsp baking powder 50g raw grass - fed unsalted butter (coconut oil can be used but will give a different taste) 3 eggs 1 tsp bicarbonate of soda 1 tsp apple cider vinegar (with the mother)

Bake the cake (or cupcakes) as directed on box (I used coconut oil in place of the butter, and almond milk in place of regular milk, and 2 eggs) yield is around 34 mini cupcakes

Replace the milk with almond milk (or your preferred non-dairy milk), you could use canola oil instead of melted butter, you could try a «flax egg» in place of the egg.

2 cups couscous, cooked according to package directions (I used whole wheat) 1/2 cup currants 1/2 cup sliced almonds, toasted 1/4 cup fresh parsley, chopped 3 green onions, thinly sliced (or a shallot, minced) 1/4 cup extra virgin olive oil 2 Tbsp.