Coconut lime cashews sound yummy.
The coconut lime cashews... weird but delish hopefully?
There's so much about this basket to be excited about, but
those coconut lime cashews look divine!
Not exact matches
I'm pretty obsessed with their Sri Lankan curry with roasted
lime cashews, pea basmati rice and
coconut tomato sambal, it's heaven!
Raw Spicy
Lime Bites For a neat change of pace, these spicy
lime bites are made with dates,
coconut oil, almonds,
cashews,
lime juice, ginger, and chili peppers!
Ingredients:
Cashews, walnuts,
coconut oil, dates, cacao, date syrup, brazil nuts,
limes,
coconut milk,...
3 cups soaked
cashews (soaked for 3 hours in water) don't soak any longer 1 1/2 cups almond milk I cup fresh
lime juice 2 teaspoon packed
lime zest 3/4 cup agave or maple syrup 1 teaspoon vanilla A pinch or two of salt 3 tablespoons lecithin 3/4 cup
coconut oil or
coconut butter
Pulse cilantro leaves,
cashews, garlic, fresh ginger,
lime juice,
lime zest, diced Thai chili pepper, and soy sauce or
coconut aminos in a food processor; drizzle in toasted sesame seed oil or neutral tasting oil while the motor is running.
Cashew coconut lime cream can also be prepared a few days in advance.
The fresh papaya, avocado, mango, Mahi Mahi,
coconut,
lime,
cashew fruit (who knew?)
Coconut - Cilantro Cream Cheese 1 cup meat of fresh young Thai coconut 1/2 cup water of fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice —
Coconut - Cilantro Cream Cheese 1 cup meat of fresh young Thai
coconut 1/2 cup water of fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice —
coconut 1/2 cup water of fresh young Thai
coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice —
coconut 1/3 cup
coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice —
coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup
cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1
lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice — chopped
Stracciatella Ice Cream Cheesecake Squares — a thin, raw gooey brownie base topped with a creamy concoction of
cashews,
lime juice,
coconut milk and maple syrup, a generous stir in of chocolate chips and a melted drizzle of warm chocolate sauce.
1 tablespoon olive oil 1/2 of a medium onion, peeled and slivered 2 large cloves garlic, sliced 2 generous cups baby carrots 3/4 pound seedless cucumbers (3 very small cucumbers) 1 cup
cashew pieces and halves 1 - 14.5 ounce can
coconut milk 1 scant tablespoon vegan fish sauce 1/4 cup very lightly packed fresh cilantro leaves 1/4 cup very lightly packed fresh Thai basil leaves Coarse sea or kosher salt to taste Freshly ground black pepper to taste zest of one
lime
Filed Under: Poultry, Vegetables Tagged With: almonds,
cashew butter,
cashews, cayenne pepper, chicken, chicken breast,
coconut aminos,
lime, sesame oil, zucchini
Took a bit longer than expected but came out well... it's almost thai flavored w / the
coconut /
lime combo, so I'd swap in thai basil next time and a bit more
cashews or maybe walnuts for a bit more crunch (the
cashews absorbed too much liquid and got soggy).
Baked apples with
coconut cream Banana ice cream Black bean and kidney bean chilli Carrot, orange and cashew salad Classic carrot cake Coconut Thai curry with chickpeas Easy avocado chocolate mousse Key lime pie Lentil, zucchini and mint salad Mexican quinoa bowl Oaty smoothie Stuffed Cremini mushrooms Sweet potato brownies Sweet potato pancakes Warm winter salad Zucchini noodles with Avocad
coconut cream Banana ice cream Black bean and kidney bean chilli Carrot, orange and
cashew salad Classic carrot cake
Coconut Thai curry with chickpeas Easy avocado chocolate mousse Key lime pie Lentil, zucchini and mint salad Mexican quinoa bowl Oaty smoothie Stuffed Cremini mushrooms Sweet potato brownies Sweet potato pancakes Warm winter salad Zucchini noodles with Avocad
Coconut Thai curry with chickpeas Easy avocado chocolate mousse Key
lime pie Lentil, zucchini and mint salad Mexican quinoa bowl Oaty smoothie Stuffed Cremini mushrooms Sweet potato brownies Sweet potato pancakes Warm winter salad Zucchini noodles with Avocado pesto
Chuck rinsed
cashews,
coconut cream, maple syrup, grated ginger,
lime juice, warm agar mixture and an extra 1/4 cup / 60 ml of water into a blender.
1 pound raw unsalted
cashews or peanuts 8 fresh kaffir (makrut)
lime leaves 3 tablespoons fresh
lime juice 3 tablespoons
coconut palm sugar or granulated sugar 1 tablespoon peanut or olive oil 1 teaspoon cayenne pepper 2 1/2 teaspoons Bali sea salt or coarse sea salt
Drain the water from the soaked
cashews and blend them with
coconut milk (or cream),
coconut oil, maple syrup, and sweet
lime (or lemon juice).
2 cups
cashews 1 cup
coconut cream 1/4 teaspoon vanilla powder 2 tablespoons honey Juice and zest of 1.5 lemons Juice and zest of 1.5
limes
Clean out food processor and place
coconut cream,
cashews,
lime juice, and maple syrup in it.
In a blender, process the
coconut butter,
cashew butter (almond butter will work as well), water, dates, cilantro, garlic, red pepper flakes, cayenne,
lime juice, salt and pepper.
8 ounces udon or rice noodles 2 tablespoons vegetable or
coconut oil 6 cloves garlic, minced 1 tablespoon minced ginger 2 tablespoons red curry paste 1 teaspoon turmeric 1 (1 - pound) package Nasoya extra-firm tofu, drained and cubed 2 teaspoons sea salt 2 (13.5 - ounce) cans
coconut milk 1 tablespoon brown sugar 1 tablespoon
lime juice Toppings: Chopped fresh basil or cilantro, toasted
cashews,
lime wedge
My first grocery run for clean: arugula, kale, swiss chart, beets, onion, avocado, butternut squash, olives, apples,
lime, raspberries, almond butter,
cashew butter,
coconut butter, cauliflower, extra virgin olive oil, unsweetened almond milk and unsweetened
coconut milk.
Filed Under: Dairy - Free, Egg - Free, Entree, Gluten Free, Grain - Free, Oil Free, Refined Sugar - Free, Vegan, Vegetarian Tagged With: 30 minutes, bell pepper, broccoli,
cashew,
coconut nectar, garlic, ginger,
lime, liquid aminos, red bell pepper, rice vinegar, sheet pan dinner, sriracha, tamari, tofu
DINNER: acorn squash and black bean quesidillas baked basil zucchini baked macaroni and cheese baked salmon baked squash baked turkey burgers balsamic grilled summer vegetables with basil quinoa salad bbq
lime and mango turkey bbq rosemary sweet potato black bean burrito black beans and rice black bean veggie burgers broccoli and sundried tomato pasta chicken, avocado salad chicken nuggets chick pea burgers citrus grilled chicken dinner rolls farmers market salad farro salad with roasted mushrooms and parmesan fried rice with
cashews garlic and
lime shrimp garlic and parmesan turkey meatballs garlic and rosemary chicken garlic roasted red potato wedges gnocchi grilled shrimp with garlic and cilantro grilled tuna and couscous salad healthy chicken parmesan wraps healthy stuffed mushrooms mexican twice baked potatoes moroccan apricot chicken tenders mushroom pizza with caramalised onions oven fried eggplant peanut noodle stir fry pecan crusted dover sole pineapple pork kebobs pork fried rice portobello musroom pizzas red lentil cauliflower burger roasted rosemary root vegetables roasted vegetable salad with feta and chickpeas sauteed garlic and tomato lentil salad seasoned potato wedges slow cooker meatloaf slow cooker pineapple chicken verde slow cooker pulled pork sandwiches slow cooker rosemary chicken slow cooker two bean chicken slow roasted vegetables southwestern quinoa pasta salad spicy veggie bean burger sticky rice sweetcorn garlic and tomato soup thai spiced bbq shrimp tuna stuffed zucchini vegan chick pea casserole vegan corn bread vegan lasagna vegan mac and cheese vegetable spaghetti with tomato sauce and nut balls veggie lasagna zucchini sticks DESERT: 3 ingredient peanut butter ice cream 5 minute banana ice cream apple pie baked apple banana almond and chocolate ice cream banana berry soft serve banana chocolate caramel ice cream cake banana ice cream floats banana peanut butter cups banana split cheesecake bites blueberries and cream popsicle blueberry - pomegranate ice lollies blueberry strawberry banana ice cream cake caramel apples caramel chocolate apples carob caramel tarts with
coconut cashew coffee vanilla creme cake chocolate banana
coconut cream pie chocolate banana pie with whipped
coconut cream chocolate caramel orange tart with seasalt chocolate covered bananas with walnuts chocolate hazelnut ice cream chocolate maca truffles chocolate mint cookie dough bites chocolate molten lava cakes with goji berries chocolate mousse chocolate peanut butter cake chocolate peanut butter cream pie chocolate protein truffles chocolate pudding chocolate tahini caramel delights cinnamon vanilla almond butter banana pops clean eating nutella ice cream
coconut almond fudge
coconut truffles cookie dough ice cream cranberry bliss bars creamy baked pears dairy - free fudgesicles double chocolate cake durian ice cream fruit tartlets with
cashew cream fruity popsicles greek yogurt cupcakes greek yogurt thin mint cupcakes grilled peaches with gingersnaps healthy banana foster healthy brownie healthy key
lime tarts honey wholewheat chocolate chip banana bread layered banana ice cream cake lemon
lime and
coconut cheesecake mini protein cheesecake mocha banana ice cream no bake cookie dough bites no bake peanut butter nuggets nutella fudge pops paleo brownie cupcakes pecan pie peanut butter and chocolate ice cream peanut butter
coconut cups with dark chocolate peppermint meringues pina colada ice cream premium poached peaches raspberry nutella tarts raw carrot cake raw chocolate cupcakes with vanilla frosting raw chocolate with goji berries raw fudge brownies raw snickers bar raw tropical ice cream raw vegan smores roasted maple papaya strawberry ice cream sweet potato pie thick and fudgey brownies vanilla bean cheesecake vanilla bean ice cream vanilla chocolate cake vanilla chocolate chunk cheesecake vanilla ice cream vegan and gluten free, peanut butter, caramel cheesecake vegan and gluten free, peanut butter and chocolate chip banana vegan nutella bites vegan strawberry scone tarts bread watermelon tart
DRINKS: apple carrot
lime juice apple pie smoothie banana spice smoothie banana strawberry vegan milkshake berry banana smoothie berry watermelon smoothie blueberry banana smoothie blueberry
coconut water frosty blueberry hemp smoothie chocolate berry protein smoothie chocolate cranberry smoothie chocolate milkshake cilantro ginger green smoothie citrus frosty citrus green smoothie coco - berry smoothie
coconut hot chocolate cranberry and banana smoothie energy elixir fresh orange juice smoothie fruity lemonade glorious pink juice grapefruit pink smoothie green berry smoothie green lemon and pineapple smoothie green love green tea mango smoothie healthy vegan breakfast smoothie hot chocolate immunity builder smoothie juice for glowing skin kale berry smoothie kombucha tea mango green smoothie mocha
coconut frappuccino mocha madness recovery shake peanut butter, banana green smoothie perfect peach smoothie pineapple peppermint juice pink dream juice pink lady juice pomegranate green smoothie purpose smoothies raw vegan chocolate shake skin cleanser spinach apple juice strawberry banana green smoothie strawberry, blueberry smoothie strawberry lemonade frosty strawberry shortcake smoothie sweet pomegranate smoothie sweet potato hot cocoa tasty fruit smoothie tropical smoothie tropical smoothie peanut paradise vegan almond butter banana shake vegan
cashew ripple strawberry shake vegan chamomile banana shake vegan chocolate raspberry smoothie vegan chocolate s» mores shake vegan chocolate, strawberry, banana shake vegan double chocolate chip shake vegan peaches and cream smoothie vegan peachy hemp protein smoothie vegan red, white and blue smoothie vegan secret ingredient matcha shake vegan secret ingredient vanilla shake vegan wild blueberry shake virgin peachy lychee daiquiri watermelon frosty whipped strawberry lemonade
Made with avocado -
lime custard,
cashew coconut meringue and pecan - macadamia date crust.
base: 1 cup shredded
coconut 1 cup oats 1 cup dates 2 tablespoons melted
coconut oil pinch of sea salt filling: 1 cup soaked (at least 6 hours)
cashews 1 cup
coconut cream 1/4 cup melted
coconut oil 1/4 cup maple syrup juice + zest of 1
lime
What you need: 2 cups raw macadamia nuts 1/2 cup dates, pitted 1/4 cup dried
coconut, shredded 3 cups chopped
cashews, soaked for at least 1 hour 3/4 cup lemon or
lime juice 3/4 cup raw honey 3/4 cup
coconut oil 1 tsp vanilla 1/2 tsp sea salt 1 pint strawberries, finely sliced 3 tbsp lemon juice 1/2 tbsp agave nectar water
The sauce is made from soaked (aka activated)
cashew nuts,
coconut milk, fresh ginger, chilli, turmeric and lemon or
lime.
2 cups soaked
cashews (soak for at least 2 hours to soften and activate the nuts) 1 - 2 teaspoons vanilla powder 1 tablespoon
coconut oil 1 - 2 tablespoons rice malt syrup or maple syrup Flesh of 2 fresh
coconuts 2
limes, juice + zest +1 extra for decoration (maybe more if you're using conventional
limes)
Substitution Options: Canned
coconut milk: you can experiment with using any unsweetened nondairy milk, but you may then want to double the cornstarch to make up for the lost thickness Peanut butter: try almond or cashew butter Tamari / soy sauce: Bragg or coconut aminos Brown rice vinegar: regular rice vinegar, coconut vinegar, apple cider vinegar, or even lime or lemon juice Coconut palm sugar: any granulated or liquid sweetener of your choice Cornstarch: you could experiment with arrowroot powder or tapioca starch, though I have not tried
coconut milk: you can experiment with using any unsweetened nondairy milk, but you may then want to double the cornstarch to make up for the lost thickness Peanut butter: try almond or
cashew butter Tamari / soy sauce: Bragg or
coconut aminos Brown rice vinegar: regular rice vinegar, coconut vinegar, apple cider vinegar, or even lime or lemon juice Coconut palm sugar: any granulated or liquid sweetener of your choice Cornstarch: you could experiment with arrowroot powder or tapioca starch, though I have not tried
coconut aminos Brown rice vinegar: regular rice vinegar,
coconut vinegar, apple cider vinegar, or even lime or lemon juice Coconut palm sugar: any granulated or liquid sweetener of your choice Cornstarch: you could experiment with arrowroot powder or tapioca starch, though I have not tried
coconut vinegar, apple cider vinegar, or even
lime or lemon juice
Coconut palm sugar: any granulated or liquid sweetener of your choice Cornstarch: you could experiment with arrowroot powder or tapioca starch, though I have not tried
Coconut palm sugar: any granulated or liquid sweetener of your choice Cornstarch: you could experiment with arrowroot powder or tapioca starch, though I have not tried either
Depending what you're having, sometimes the best topping is the Coast - curry
cashews with
coconut and raisins, sometimes it's the spicy Baha, pumpkin seeds with cilantro and
lime.
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can
coconut milk or lite
coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large
lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted
cashews and peanuts and sprigs of basil or cilantro
This includes beetroot, coriander,
coconut, cream, curry leaves, chillis, jalapeno, paprika, garlic, horseradish, kaffir
lime leaves,
limes, lemongrass, lemon, mint, almonds, peanuts,
cashews, onions, orange, sultanas, oregano, parsley, sugar, sea salt, honey, tomatoes, vinegar, yogurt and more.
Almonds, dates,
cashews,
lime and
coconut come together for an explosion of exotic flavor.
Ingredients: 1 cup uncooked red quinoa, rinsed and drained 1/2 tbsp
coconut oil (or other oil) 3 garlic cloves, minced 2 cup diced sweet onion (about 1/2 large) 1 jalapeno, seeded if preferred and diced 1 large sweet potato (350 g), peeled and chopped to 1/2 -1 inch dice (2.5 - 3 cups) * 1.5 tsp ground cumin 1 tsp chili powder 1/2 tsp ground coriander 6 cups vegetable broth 1.5 cups cooked black beans (one (15 - oz) can rinsed and drained) fine grain sea salt and black pepper, to taste (I used 1/2 tsp salt or a bit more) 1/4 tsp cayenne pepper (or red pepper flakes) 2 handfuls Spinach or kale leaves, optional toppings: avocado, corn chips, cilantro,
cashew cream,
lime juice, tomatoes or salsa, green onion
1 1/2 cups raw
cashews soaked for 1 hour 3/4 cup
coconut oil melted, refined or unrefined is fine — refined will taste more coconutty 3/4 cup
coconut cream 1/2 cup + 2 tablespoons freshly squeezed
lime juice 2 Tbsp freshly squeezed orange juice 1/2 cup + 2 Tbsp maple syrup or honey 2 tablespoons
lime zest 1 1/2 teaspoons vanilla extract 1 teaspoon tequila optional pinch of salt or more to taste
Print Apricot,
coconut and almond bliss balls Ingredients 100 g dried apricots previously soaked for minimum 3 hours 50 g almonds roasted 50 g
cashews 50 g shredded
coconut 3 tablespoons
coconut oil 1 - 2 tablespoons agave for extra sweetness 1 tablespoon
lime juice pinch of -LSB-...]
Place
cashews, chopped mango,
coconut oil,
lime juice and honey into your food processor or blender and blend until completely smooth.
Seriously they taste amazing, sharp tang of the
lime with the creaminess of the
coconut and
cashews, mix that in with the sweet realization that these are actually so good for you and a great post work out protein hit and nothing tastes better.
for the matcha
lime mousse 3/4 cup (135g) white chocolate chips (I use these vegan ones) or chopped white chocolate 2 teaspoons vegan gelatin or 1 ounce (30g) dried Irish moss 1/2 cup (75g) raw
cashews — soaked for 4 hours 3/4 cup unsweetened almond milk, preferably homemade zest of 2
limes or lemons 1/2 cup freshly squeezed
lime or lemon juice 1 1/2 tablespoons honey or maple syrup 1 teaspoon
coconut oil 2 tablespoons matcha powder, plus more for dusting on top 2 strawberries — thinly sliced, optional
Place
cashews,
coconut oil,
lime juice, agave nectar, and 6 Tbs.
Cashews + garam masala + turmeric +
coconut flakes +
lime juice = Cries out for chickpeas and cauliflower
In a blender, process the
coconut butter,
cashew butter (almond butter will work as well), water, dates, cilantro, garlic, red pepper flakes, cayenne,
lime juice, salt and pepper.
Base Ingredients: 1 cup pitted medjool dates 1/2 cup shredded
coconut 3/4 cup almonds 3 tablespoons
coconut oil 1/2 teaspoon cinnamon 1 pinch of salt Filling Ingredients: 2 cups
cashews soaked overnight in water 1/4 cup
coconut oil 1 cup
coconut cream 1 cup shredded
coconut 2
limes juiced 1/4 cup maple syrup or brown rice syrup To Garnish: Crushed pistachios
Lime slices Grated
lime rind Instructions: Line a square cake tin with baking paper and set aside.
Almonds, dates,
cashews,
lime and
coconut come together for an explosion of exotic flavor.
EGGS — any kind (organic) FRUIT — berries, grapefruit, lemon,
lime, green apples, avocado, fresh
coconut GRAINS — only pseudo grains quinoa, buckwheat, amaranth MEATS — virtually all meat including fish, poultry and beef (organic) VEGETABLES — Most fresh vegetables and freshly made vegetable juice BEVERAGES — bottled or filtered water, non-fruity herbal teas, stevia sweetened fresh lemonade or limeade, freshly squeezed carrot juice (see below) VINEGAR — apple cider vinegar OILS — olive, grape, flax seed, cold pressed virgin
coconut oil NUTS — raw nuts, including pecans, almonds, walnuts,
cashews, and pumpkin seeds.
Summer black radish Soy lecithin Wheat grass Cucumber, fresh Sprouts Barley grass Soy nuts, soaked / dried Dandelion Red radish Avocado Endive, fresh Tomato Cabbage lettuce, fresh Celery Garlic Lima beans Soybeans, fresh Navy beans Beet Green beans Lemon Carrot Wheat kernel Spinach Turnip
Limes Chives Watercress Horseradish Leeks, bulb Red cabbage Pumpkin seed Zucchini Sunflower seed Peas, fresh Kohlrabi Banana, unripe Lamb's lettuce Savoy cabbage Evening primrose oil Almonds Flax seed oil Borage oil Cherry, sour White cabbage Cauliflower White radish Tofu Onion Soy flour Lettuce Green cabbage Potato Asparagus Buttermilk Olive oil Flax seed Peas, ripe Brazil nuts Sesame seed
Coconut, fresh Brussels sprouts Buckwheat grouts Spelt Lentils Watermelon Hazelnut Grapefruit Rye bread Red currant Cantaloupe Macadamia nut Liver Organs Butter Cherry, sweet Dairy cream Bread, whole grain Date Plum Oysters Raspberry Blueberry Strawberry Black currant White biscuit Corn oil Margarine Sunflower oil Cranberry Honey Grape, ripe Gooseberry, ripe Walnut Currant Tangerine Mango Brown rice syrup Barley malt syrup
Cashew Milk sugar Turbinado sugar Sucanat Wheat, non-stored Fruit juice, natural Orange Papaya Apricot Fructose Peach Pear Banana, ripe Bread, white Mandarin Fresh water fish Brown rice, non-stored Pineapple Ketchup Mayonnaise Peanut Beet sugar Molasses Wine Pistachio Sugar, white Hard cheese Chicken Eggs Ocean fish Chocolate Coffee Beer Artificial sweeteners Antibiotics Tea, black Fruit juice, sugar sweetened Beef Veal Soy sauce Pork Liquor Vinegar