Blend brazil nuts and water well.
Filter through sieve and pour \"milk\" back into blender.
Add banana, raw honey and carob powder & blend until smooth.
Enjoy!
Blend ricotta, honey and vanilla extract in a food processor until smooth; transfer to a bowl.
Cover bowl and refrigerate until ricotta mixture is slightly set, about 2 hours.
Just before serving, slice pears lengthwise into wide sections; gently toss pear slices in a small bowl with lemon juice.
Divide ricotta mixture among 6 wineglasses.
Top with pear slices and serve.
side.
Whisk together tahini, honey, orange juice and vanilla in
In a blender, place cashew nuts and water and blend until it becomes creamy and smooth.
Add miso, vinegar, and honey and blend again.
Infuse love and serve with any vegetables you like.
place raw cashews into bowl, fill with
In small bowl, dissolve 1 teaspoon raw honey in 1 cup very warm water.
Add yeast; stir and let sit for 15 minutes.
In very large bowl, put 6 cups water, applesauce, salt and 1/3 cup raw honey. Stir.
Add whole wheat flour and stir.
Add yeast mixture to the large bowl and stir well.
Add enough whole wheat flour until you can't stir anymore, then add white flour (high gluten bread flour) and knead.
Keep adding white flour as you knead so as to make smooth dough.
ut 1/3 cup of raw honey then fill with filtered water
cocoa powder, 1/2 cup honey, and stevia powder together in
owl and stir in the honey. Sprinkle the salt evenly over
il with the honey (you can use any honey you like). Coconut
ust barely warm mix in honey to taste. You do not
Preheat oven to 375.
In large saucepan over medium heat, melt lard, sugar and honey together. Set aside to cool.
Whip eggs thoroughly. Slowly add ginger and vanilla.
Mix in cooled honey mix slowly to temper the eggs.
Slowly add in baking soda and flour mixing thoroughly.
Place by spoonfuls on cookie sheet.
Bake for about 10-12 minutes or until golden brown.
rom heat, stir in hot honey garlic sauce, garnish with sesame
Mix all ingredients well.
If you are using raw honey ,you may want to heat the water to just under a boil before mixing with the honey,to ensure it all mixes together smoothly.
Serve by the shot glass as is or serve 1/2 cup in warmed mugs.
For the ground almonds take 1/3 cup raw almonds and process in a food processor fitted with the S blade until finely ground.
Place the almond butter, maple syrup, vanilla, and salt in a food processor fitted with the S blade and process until smooth.
Transfer to a small bowl and freeze for 30 minutes.
Form into 1-inch balls and flatten slightly. Roll each cookie in the ground almonds.
Freeze for at least 2 hours before serving. Stored in a sealed container in the freezer, these cookies will keep for up to one month.
1. Place the walnuts in a medium size mixing bowl. Blend the bananas, raw honey, cinnamon and sea salt in a blender. Blend until smooth.
2. Pour banana mixture into the bowl with the walnuts and stir until the walnuts are evenly coated. Spread this mixture on a Teflex lined dehydrator sheet, dehydrate on 105 degrees for 24 hours.
3. Store Banana Bread Walnuts in a mason jar and enjoy on their own OR as cereal with almond milk.
Blend water and almonds until very smooth.
Strain through a fine sieve.
Bring almond milk and spices to a boil.
Boil for 5 minutes with the lid off, then simmer for 10 minutes covered.
Strain into a blender (I use glass). Let the mixture cool down for a few minutes, then add the matcha powder & vanilla and blend. Add raw honey to taste. I probably use more than an 1/8 cup but do it to taste.
Enjoy hot or cold. (I prefer it hot though).
Mix all ingredients together until honey has completely disolved.
Pour
inegar, water, Celtic sea salt, Raw Honey, and lemon juice in a
Mix all ingredients except for the toppings in a pot and bring to a boil, reduce heat and simmer covered for 20-30 minutes. Depending on size and juiciness of the apple you may need more liquid. Adjust accordingly, by adding water or juice.
Stir and serve with raw honey, banana, and rice milk.