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NUTRITION REFINED
Larabars. Homemade Larabars are a great alternative to classic energy bars or protein bars. They are soft, chewy, and definitely dessert-like. Made with just a handful of wholesome ingredients, Larabars are not only raw, but also vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, and refined sugar-free.HOMEMADE LARABARS
Homemade Larabars are a great alternative to classic energy bars or protein bars. They are soft, chewy, and definitely dessert-like. Made with just a handful of wholesome ingredients, Larabars are not only raw, but also vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, and refined sugar-free. AUTHENTIC GAZPACHO (VEGAN, PALEO, NUT-FREE) Instructions. Blend. Add the tomatoes, bell pepper, cucumber, onion, garlic, olive oil, sherry vinegar, fresh basil, and salt into a high-speed blender, and blend until completely smooth. (If you don't have a high-speed blender, you may need to work in batches and strainthe soup).
COCONUT MILK YOGURT
Coconut Yogurt. Coconut yogurt is the most sought-after dairy-free yogurt on the market. It’s lusciously smooth, creamy, tangy, and coconutty. No wonder homemade coconut yogurt is so popular. The recipe is vegan (dairy-free), grain-free (gluten-free), soy-free, nut-free, HOW TO COOK DRIED LEGUMES Cook at high pressure anywhere from 5 to 10 minutes for small legumes to up to 35 to 40 minutes for larger beans. Oven – put legumes in an oven-safe pot and cover them with at least 2 inches of water. Bring the pot to a boil on the stove. Place the pot in a 325°F oven, cover, and bake until tender. INSTANT RAW JAM (VEGAN, PALEO, REFINED SUGAR-FREE Blend until smooth. If your blender or a food processor have difficulties blending, add 1 Tbsp. (15 ml) of water (or juice) at a time. Store leftover jam in a clean sterilized jar with an airtight lid in the refrigerator for a few weeks. For longer term storage,freeze
VITAMIX CONTAINERS
Because the 48-oz container is slightly wider than the tall 64-oz container, the minimum blending quantity is larger even though the maximum capacity is smaller – 12 oz for liquid blends (juices, smoothies, dressings, etc.) and 24 oz for thick blends (dips, CHIA SEED CRACKERS (VEGAN, PALEO, LOW CARB) Add the chia seeds and water into a small bowl. Stir and let rest until the chia seeds swell and become gelatinous, about 10 minutes. Prepare the dough. Add the almond flour, hemp heart, and salt into the bowl with the chia seeds, and mix until well combined. CHICKPEA BREADCRUMBS (GRAIN-FREE, LOW-CARB) Chickpea breadcrumbs are a single ingredient gluten-free and grain-free breadcrumb alternative. You can use them in place of breadcrumbs in any recipe to add flavor, protein, and fiber while keeping the same crunchy breadcrumb texture. ALMOND FLOUR TORTILLAS (LOW-CARB, KETO, VEGAN, PALEO Prepare the dough. Add the almond flour, psyllium husk, baking powder, and salt into a medium mixing bowl and stir to combine. Add the olive oil and water, and mix to create a dough.NUTRITION REFINED
Larabars. Homemade Larabars are a great alternative to classic energy bars or protein bars. They are soft, chewy, and definitely dessert-like. Made with just a handful of wholesome ingredients, Larabars are not only raw, but also vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, and refined sugar-free.HOMEMADE LARABARS
Homemade Larabars are a great alternative to classic energy bars or protein bars. They are soft, chewy, and definitely dessert-like. Made with just a handful of wholesome ingredients, Larabars are not only raw, but also vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, and refined sugar-free. AUTHENTIC GAZPACHO (VEGAN, PALEO, NUT-FREE) Instructions. Blend. Add the tomatoes, bell pepper, cucumber, onion, garlic, olive oil, sherry vinegar, fresh basil, and salt into a high-speed blender, and blend until completely smooth. (If you don't have a high-speed blender, you may need to work in batches and strainthe soup).
COCONUT MILK YOGURT
Coconut Yogurt. Coconut yogurt is the most sought-after dairy-free yogurt on the market. It’s lusciously smooth, creamy, tangy, and coconutty. No wonder homemade coconut yogurt is so popular. The recipe is vegan (dairy-free), grain-free (gluten-free), soy-free, nut-free, HOW TO COOK DRIED LEGUMES Cook at high pressure anywhere from 5 to 10 minutes for small legumes to up to 35 to 40 minutes for larger beans. Oven – put legumes in an oven-safe pot and cover them with at least 2 inches of water. Bring the pot to a boil on the stove. Place the pot in a 325°F oven, cover, and bake until tender. INSTANT RAW JAM (VEGAN, PALEO, REFINED SUGAR-FREE Blend until smooth. If your blender or a food processor have difficulties blending, add 1 Tbsp. (15 ml) of water (or juice) at a time. Store leftover jam in a clean sterilized jar with an airtight lid in the refrigerator for a few weeks. For longer term storage,freeze
VITAMIX CONTAINERS
Because the 48-oz container is slightly wider than the tall 64-oz container, the minimum blending quantity is larger even though the maximum capacity is smaller – 12 oz for liquid blends (juices, smoothies, dressings, etc.) and 24 oz for thick blends (dips, CHIA SEED CRACKERS (VEGAN, PALEO, LOW CARB) Add the chia seeds and water into a small bowl. Stir and let rest until the chia seeds swell and become gelatinous, about 10 minutes. Prepare the dough. Add the almond flour, hemp heart, and salt into the bowl with the chia seeds, and mix until well combined. CHICKPEA BREADCRUMBS (GRAIN-FREE, LOW-CARB) Chickpea breadcrumbs are a single ingredient gluten-free and grain-free breadcrumb alternative. You can use them in place of breadcrumbs in any recipe to add flavor, protein, and fiber while keeping the same crunchy breadcrumb texture. ALMOND FLOUR TORTILLAS (LOW-CARB, KETO, VEGAN, PALEO Prepare the dough. Add the almond flour, psyllium husk, baking powder, and salt into a medium mixing bowl and stir to combine. Add the olive oil and water, and mix to create a dough. RECIPES - NUTRITION REFINED Nourish your body with healthy recipes that taste delicious. All recipes are centered around whole, plant-based, gluten-free, and refined sugar-free foods. AQUAFABA - WHAT IT IS & HOW TO USE IT Aquafaba is the liquid leftover from cooked legumes. “Aqua” and “faba” literally translate to “water” and “bean”. In theory, you could use any legumes you like, but legumes high in soluble plant solids – chickpeas are one of the highest – yield superior results. This is because during the bean cooking process,carbohydrates
CEREAL BARS (VEGAN, PALEO, OIL-FREE) Preheat the oven to 325°F/165°C. Transfer the mixture into an 8 x 8 inch/20 x 20 cm parchment paper-lined baking dish and press firmly into an even layer. Bake the granola bars until firm and lightly golden around the edges, about 25 minutes. HOMEMADE ALMOND MILK (DOESN'T SEPARATE) Technique. For best results, soak the raw nuts for at least 12 hours before blending.Soaking saturates the nut from the inside-out, resulting in a smoother, creamier texture. It also yields more liquid because fully saturated nuts blend better and leave less “pulp”behind.
LENTIL PIZZA CRUST (VEGAN, GLUTEN-FREE) This red lentil pizza crust is crispy on the edges, firm but tender in the center, and hearty enough to hold a lot of toppings. Since it's made entirely from red lentils, it's also naturally gluten-free, low in carbs, and high in fiber and protein. The best part? It doesn't require any rolling. VITAMIX SOUP RECIPES Roasted Red Pepper & Tomato Soup. This 5-ingredient soup is full of incredible flavors – roasted garlic and onions, sweet charred tomatoes and red bell peppers, fresh basil . This Vitamix soup is similar to classic tomato soup with the addition of sweet bell pepper. It’s the perfect side dish to salads and sandwiches or even alighter
FLAXSEED WRAPS (VEGAN, PALEO, KETO) Instructions. Add water into a medium-size saucepan and bring it to a boil. Add the salt and flaxseed meal. Turn the heat off and stir immediately with a wooden spoon, until the flaxseed meal absorbs all the water, As you stir, the flaxseed meal will form aVITAMIX AS A JUICER
How to Make Juice in a Vitamix. Using Vitamix as a juicer is easier than you may think. Add all the ingredients into the Vitamix. Turn it on and gradually work up to the highest speed, blending until the drink takes on a smooth texture. Play around with adding more liquiduntil
PSYLLIUM FLATBREAD (VEGAN, PALEO, KETO) To cook the bread, heat up a cast iron (or non-stick) pan over medium-high heat and add 1 tsp./5 ml olive oil. Rub the surface of the pan with a piece of an absorbent paper towel to get rid of any excess oil in the pan (so the flatbread doesn't fry).FLAXSEED BREAD
Ideally, sift the flaxseed flour to make sure there are no actual "seeds". In a large mixing bowl, mix together the flaxseed meal, baking powder, baking soda, and salt. Add the apple cider vinegar and water, and stir until the flaxseed meal becomes sticky and holdstogether in
NUTRITION REFINED
Homemade Larabars are a great alternative to classic energy bars or protein bars. They are soft, chewy, and definitely dessert-like. Made with just a handful of wholesome ingredients, Larabars are not only raw, but also vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, and refined sugar-free. AUTHENTIC GAZPACHO (VEGAN, PALEO, NUT-FREE) I have been a fan of gazpacho soup for years. After I had a chance to spend a few months in Spain, it truly became one of my favorite soups. In the Andalusia region of southern Spain, where gazpacho originated, you can find this soup just about anywhere you go – from restaurants, to bars, to street-side cafés, and to small supermarkets (where they sell grab-and-go bottled gazpacho). AQUAFABA - WHAT IT IS & HOW TO USE IT Aquafaba is the leftover liquid after cooking legumes.It's an emulsifier and binder, but what really makes it magical is its foamingability.
INSTANT RAW JAM (VEGAN, PALEO, REFINED SUGAR-FREE *Soak dried fruit until completely re-hydrated, about 4 hours. To quick-soak, pour boiling hot water over the dried fruit, soak for 15minutes.
HOW TO COOK DRIED LEGUMES Hi Amjad – cooking actually decreases the nutritional value of beans. About 70% of bean nutrients are retained during cooking, including 86% of the protein, 83% of the iron, 96% of the zinc, 66% of the niacin, and 70% of the thiamine. CHIA SEED CRACKERS (VEGAN, PALEO, LOW CARB) These chia seed crackers are light and crispy with a slightly nutty flavor. They are also sturdy enough to scoop up the thickest dip. The recipe is vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, and refined sugar-free. GRAIN-FREE APPLE CRISP (VEGAN, PALEO) This grain-free apple crisp has a lot going for it. Think warm, tender, cinnamon-spiced apples in caramel-like sauce under perfectlycrisp nut topping.
HOMEMADE ALMOND MILK (DOESN'T SEPARATE) Technique. For best results, soak the raw nuts for at least 12 hours before blending.Soaking saturates the nut from the inside-out, resulting in a smoother, creamier texture. It also yields more liquid because fully saturated nuts blend better and leave less “pulp”behind.
ALMOND FLOUR TORTILLAS (LOW-CARB, KETO, VEGAN, PALEO Prepare the dough. Add the almond flour, psyllium husk, baking powder, and salt into a medium mixing bowl and stir to combine. Add the olive oil and water, and mix to create a dough. LENTIL PIZZA CRUST (VEGAN, GLUTEN-FREE) This red lentil pizza crust is crispy on the edges, firm but tender in the center, and hearty enough to hold a lot of toppings. Since it's made entirely from red lentils, it's also naturally gluten-free, low in carbs, and high in fiber and protein. The best part? It doesn't require any rolling.NUTRITION REFINED
Homemade Larabars are a great alternative to classic energy bars or protein bars. They are soft, chewy, and definitely dessert-like. Made with just a handful of wholesome ingredients, Larabars are not only raw, but also vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, and refined sugar-free. AUTHENTIC GAZPACHO (VEGAN, PALEO, NUT-FREE) I have been a fan of gazpacho soup for years. After I had a chance to spend a few months in Spain, it truly became one of my favorite soups. In the Andalusia region of southern Spain, where gazpacho originated, you can find this soup just about anywhere you go – from restaurants, to bars, to street-side cafés, and to small supermarkets (where they sell grab-and-go bottled gazpacho). AQUAFABA - WHAT IT IS & HOW TO USE IT Aquafaba is the leftover liquid after cooking legumes.It's an emulsifier and binder, but what really makes it magical is its foamingability.
INSTANT RAW JAM (VEGAN, PALEO, REFINED SUGAR-FREE *Soak dried fruit until completely re-hydrated, about 4 hours. To quick-soak, pour boiling hot water over the dried fruit, soak for 15minutes.
HOW TO COOK DRIED LEGUMES Hi Amjad – cooking actually decreases the nutritional value of beans. About 70% of bean nutrients are retained during cooking, including 86% of the protein, 83% of the iron, 96% of the zinc, 66% of the niacin, and 70% of the thiamine. CHIA SEED CRACKERS (VEGAN, PALEO, LOW CARB) These chia seed crackers are light and crispy with a slightly nutty flavor. They are also sturdy enough to scoop up the thickest dip. The recipe is vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, and refined sugar-free. GRAIN-FREE APPLE CRISP (VEGAN, PALEO) This grain-free apple crisp has a lot going for it. Think warm, tender, cinnamon-spiced apples in caramel-like sauce under perfectlycrisp nut topping.
HOMEMADE ALMOND MILK (DOESN'T SEPARATE) Technique. For best results, soak the raw nuts for at least 12 hours before blending.Soaking saturates the nut from the inside-out, resulting in a smoother, creamier texture. It also yields more liquid because fully saturated nuts blend better and leave less “pulp”behind.
ALMOND FLOUR TORTILLAS (LOW-CARB, KETO, VEGAN, PALEO Prepare the dough. Add the almond flour, psyllium husk, baking powder, and salt into a medium mixing bowl and stir to combine. Add the olive oil and water, and mix to create a dough. LENTIL PIZZA CRUST (VEGAN, GLUTEN-FREE) This red lentil pizza crust is crispy on the edges, firm but tender in the center, and hearty enough to hold a lot of toppings. Since it's made entirely from red lentils, it's also naturally gluten-free, low in carbs, and high in fiber and protein. The best part? It doesn't require any rolling. RECIPES - NUTRITION REFINED Nourish your body with healthy recipes that taste delicious. All recipes are centered around whole, plant-based, gluten-free, and refined sugar-free foods. HOW TO COOK DRIED LEGUMES Hi Amjad – cooking actually decreases the nutritional value of beans. About 70% of bean nutrients are retained during cooking, including 86% of the protein, 83% of the iron, 96% of the zinc, 66% of the niacin, and 70% of the thiamine. NUT AND SEED BREAD (VEGAN, PALEO, KETO) Growing up in Europe, bread was something that accompanied almost every meal of the day. Soft and warm baguettes in France, nutritional dark and hearty rugbrød in Denmark, fluffy and chewy tijgerbrood in Netherlands, thin and salty pretzels in Germany, crusty round kaiser buns in Austria, herbaceous flat focaccia in Italy, or pita-likelepinja in Croatia.
HOMEMADE LARABARS
Homemade Larabars are a great alternative to classic energy bars or protein bars. They are soft, chewy, and definitely dessert-like. Made with just a handful of wholesome ingredients, Larabars are not only raw, but also vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, and refined sugar-free. HOMEMADE ALMOND MILK (DOESN'T SEPARATE) Technique. For best results, soak the raw nuts for at least 12 hours before blending.Soaking saturates the nut from the inside-out, resulting in a smoother, creamier texture. It also yields more liquid because fully saturated nuts blend better and leave less “pulp”behind.
CEREAL BARS (VEGAN, PALEO, OIL-FREE) These cereal bars are sweet, chewy, a little crunchy, and hold together as well as store-bought bars. They are vegan, grain-free, oil-free, and sugar-free. GRAIN-FREE APPLE CRISP (VEGAN, PALEO) This grain-free apple crisp has a lot going for it. Think warm, tender, cinnamon-spiced apples in caramel-like sauce under perfectlycrisp nut topping.
LENTIL PIZZA CRUST (VEGAN, GLUTEN-FREE) This red lentil pizza crust is crispy on the edges, firm but tender in the center, and hearty enough to hold a lot of toppings. Since it's made entirely from red lentils, it's also naturally gluten-free, low in carbs, and high in fiber and protein. The best part? It doesn't require any rolling.VITAMIX ICE CREAM
One of the trickiest things to make in the Vitamix blender is ice cream. The ingredients are typically frozen, there is very little (if any) liquid added, the friction of the blades produces heat, and the whole mixture is exposed to warm/hot outside temperatures (unlessyou’re
NUT AND SEED CRACKERS (VEGAN, PALEO, KETO) These nut and seed crackers are nutty, light, crispy, and customizable. They are really easy to make and pretty hard to mess up. Since the crackers consist of mostly just nuts and seeds, the recipe is naturally vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, refined sugar-free, and great for those on a low-carb diet. * Skip to primary navigation* Skip to content
* Skip to primary sidebarNUTRITION REFINED
healthy vegan recipes based on whole foodsHEADER RIGHT
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MAIN NAVIGATION
* About
* Recipes
* Breakfast
* Lunch & Dinner
* Soup
* Main Dish
* Sides
* Dessert
* Snack
* Salad
* Dip
* Bread & Crackers
* Beverage
* How To’s
* Vitamix
* Comparisons & Reviews * Vitamix Deals & Sales* Recipes
* Articles
* Cooking Guides
* Weight Loss
* Shop
* Contact
* Search
FREE INTERACTIVE RAW DESSERT COOKBOOK Interactive Book With More Than 25 Delicious Raw Deserts Instructional Videos & Photos For Every Recipe! 100% Free of Dairy, Gluten & Refined Sugar Claim Your Copy NOW! GET A FREE INTERACTIVE COOKBOOK BUCKWHEAT QUINOA BREAD This buckwheat quinoa bread has a slightly tangy flavor and a hearty texture with a firm crust and a moist, soft interior. It’s essentially a sourdough bread without a sourdough starter. It’s vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, nut-free, and refined sugar free. GLUTEN-FREE SOURDOUGH STARTER Gluten-free sourdough starter might not be the most common, but it’s no less easy to make at home than classic wheat or rye sourdough starter. In this guide you will learn how to create and maintain a healthy gluten-free sourdough starter, step-by-step, so you can start enjoying delicious, homemade sourdough bread in about a week!LARABARS
Homemade Larabars are a great alternative to classic energy bars or protein bars. They are soft, chewy, and definitely dessert-like. Made with just a handful of wholesome ingredients, Larabars are not only raw, but also vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, and refined sugar-free.VITAMIX SMOOTHIES
CULTURED VEGAN BUTTER {VIDEO} APPLE SPINACH SMOOTHIE RAW STRAWBERRY CHEESECAKE {VIDEO} ALMOND BUTTER IN 50 SECONDS {VIDEO}VITAMIX TAMPER
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I'm Petra, a Holistic Nutritionist and Raw Food Chef. I share plant-based, gluten-free, and refined sugar-free recipes madefrom whole foods.
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