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Watermelon Refresher
Drink

Watermelon Refresher

3.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Blend the watermelon in a blender until smooth; pour into a large pitcher.
  2. 2 Stir the water and agave nectar together in a small bowl; add to the watermelon. Stir the tequila into the watermelon mixture. Add the blueberries and garnish with the mint to serve.

By Sarah

Homemade Almond Milk
Drink American

Homemade Almond Milk

4.9

Prep
15 min
Cook
Total
735 min

Instructions

  1. 1 Place almonds in a bowl and pour in enough water to cover; soak at least 12 hours. Drain water.
  2. 2 Blend almonds and 3 cups water in a blender on low speed for 10 seconds. Turn blender off for 5 seconds. Blend almonds and water on high speed for 60 seconds. Pour mixture through cheesecloth or a nut bag into a bowl. Discard the pulp or save for another use.
  3. 3 Clean the blender and return milk to blender; add agave nectar and salt. Blend milk until smooth.

By Steph S

Kirstin's Favorite Black Cherry Martini
Drink American

Kirstin's Favorite Black Cherry Martini

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Spread sugar over a small plate. Pour lemon juice onto another small plate. Dip the rim of a martini glass in the lemon juice, then into the sugar to coat.
  2. 2 Fill cocktail shaker with ice. Add vodka, black cherry juice, grapefruit juice, and agave nectar. Cover shaker with lid and shake vigorously until chilled, about 10 seconds. Strain drink into prepared martini glass and garnish with maraschino cherry.

By klesage

Jalapeño Margaritas
Drink Mexican

Jalapeño Margaritas

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Pour 1/4 to 1/2 inch of salt onto a small, shallow plate. Moisten the rim of 2 margarita glasses with water and dip into salt. Fill with ice and set aside.
  2. 2 Fill a shaker with ice. Pour tequila, triple sec, lime juice, agave nectar, and jalapeño into the shaker. Cover and shake vigorously until the outside of the shaker has frosted.
  3. 3 Strain into the prepared glasses. Garnish with lime wedges to serve.

By Allrecipes Member

Caribbean Slaw
Side Dish Caribbean

Caribbean Slaw

4.1

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Toss the cabbage, red bell pepper, red onion, carrots, mango, and cilantro together in a large bowl.
  2. 2 Whisk the yogurt, mayonnaise, mustard, cider vinegar, agave nectar, salt, pepper, and hot sauce together in a small bowl; pour over the cabbage mixture and toss to coat. Allow the slaw to marinate in the refrigerator for at least 1 hour to allow the flavors to combine.

By Allrecipes Member

Dutch Oven Whole Wheat Bread

Dutch Oven Whole Wheat Bread

4.2

Prep
20 min
Cook
40 min
Total
585 min

Instructions

  1. 1 Pour water into a microwave-safe measuring cup and heat in the microwave oven for about 1 minute. Check temperature using a food thermometer to be sure water is no hotter than 100 degrees F (38 degrees C). Add yeast and agave; let sit until foamy, about 15 minutes.
  2. 2 Combine flour and salt in a large bowl. Add yeast mixture; stir to combine and knead a few times. Cover bowl and let dough rise in a warm place until doubled in size, overnight to 18 hours.
  3. 3 Turn dough out onto a floured surface. Knead 5 to 10 times using floured hands. Shape dough into a ball and let rise while oven is preheating.
  4. 4 Preheat the oven to 450 degrees F (230 degrees C) and place a Dutch oven inside to warm for 30 minutes.
  5. 5 Use floured hands to carefully drop dough into the hot Dutch oven. Use potholders to place the lid on the Dutch oven.
  6. 6 Bake in the hot oven for 30 minutes. Uncover Dutch oven and bake until bread is deep golden brown, 10 to 15 minutes more. Remove and let cool.

By My Healthy Kitchen

Fresh Strawberry Chia Jam
Breakfast

Fresh Strawberry Chia Jam

Prep
10 min
Cook
Total
490 min

Instructions

  1. 1 Place strawberries, agave, 1/4 cup chia seeds, and lime juice in a large bowl. Blend with an immersion blender until strawberries are chunky. Add remaining 2 tablespoons chia seeds and mix well with a wooden spoon.
  2. 2 Pour the mixture into two 1/2-pint canning jars. Allow to set in the refrigerator or freezer for at least 8 hours before consuming.

By Buckwheat Queen

Chewy Oatmeal Coconut Bar Cookies
Snack

Chewy Oatmeal Coconut Bar Cookies

4.0

Prep
5 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Melt brown sugar, coconut oil, and agave nectar in a small pot over medium heat; bring to a boil. Remove from heat; add oats and flour. Pour into an 8-inch baking dish.
  3. 3 Bake in the preheated oven until lightly browned, about 20 minutes. Refrigerate until solid, at least 20 minutes. Cut into squares; you may need to pick up the whole thing and cut it from the side.

By Carel

Cucumber-Mango Salad
Lunch

Cucumber-Mango Salad

4.3

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Peel the cucumber in wide stripes lengthwise, alternating skinned strips with peel. Slice into 1/4-inch pieces and place into salad bowl.
  2. 2 Add mangos, rice vinegar, sesame seeds, and agave nectar to bowl and toss to blend.

By stronglive1

Carnation Breakfast Truffles
Snack

Carnation Breakfast Truffles

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place chocolate drink mix, peanut butter, and Neufchatel cheese in a mini food processor. Pulse until well combined.
  2. 2 Roll mixture into eight 1-inch balls. Dip each ball in agave, then in chopped pecans. Serve immediately or refrigerate in an airtight container.

By Yoly

Vegan Almond-Vanilla Pudding
Dessert

Vegan Almond-Vanilla Pudding

Prep
5 min
Cook
15 min
Total
500 min

Instructions

  1. 1 Combine 1/4 cup almond milk and cornstarch in a small bowl and stir until completely blended.
  2. 2 Heat remaining 1 cup almond milk and agave nectar in a saucepan over medium-low heat until mixture barely starts to boil. Stir in cornstarch mixture. Continue cooking and stirring at a slow boil until thickened, 7 to 9 minutes. Remove from heat and stir in vanilla seeds and coconut oil.
  3. 3 Pour into two pudding dishes and refrigerate, 8 hours to overnight. Serve topped with vegan whipped cream.

By Yoly

Sauteed Figs with Cashew Creme
Dessert

Sauteed Figs with Cashew Creme

Prep
15 min
Cook
4 min
Total
139 min

Instructions

  1. 1 Place cashews in a bowl and cover with cold water and soak for 2 hours to overnight. Drain.
  2. 2 Combine soaked cashews, milk, vanilla extract, and agave nectar in a blender; blend until smooth. Add some water or soy milk to thin, if needed. Transfer cashew cream to a serving bowl.
  3. 3 Heat coconut oil in a skillet over medium heat and saute figs on both sides until softened and warmed, about 4 minutes. Serve with cashew cream.

By Rita