Not exact matches
3 tbsp extra virgin
coconut oil 4 garlic cloves, finely chopped 1 inch (2, 1/2 cm) fresh ginger, finely chopped 2 stalks lemongrass,
crushed and finely chopped 1/2 tsp dried chili
flakes 2 tsp turmeric 1 tsp mustard seeds, ground in a mortar 1 medium size aubergine / eggplant, cut in wedges 2 small apples, cut in small dices 1 cup (240 ml) water 1 tbsp apple cider vinegar 1 can (1 2/3 cup / 400 ml)
coconut milk 3 cups (300 g) brussels sprouts, cut in halves 1 - 2 tsp sea salt
1 cup gluten - free All - Purpose Flour Blend 1/3 cup
coconut flour, fluffed with a fork and sifted before measuring 1/3 cup unsweetened
flaked coconut, finely
flaked 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon guar gum or xanthan gum 1/2 cup honey or agave nectar 1 (8 - ounce) can
crushed pineapple in juice or fruit cocktail, undrained 2 eggs, room temperature 1/2 cup raisins 1 medium orange, cut into very thin slices for garnish
4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp
coconut sugar 1 garlic clove, minced 1/4 tsp red pepper
flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods,
crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)
These rich little treats look picturesque when wrapped up together (see some of our tips for eco-friendly packing) but the real joy comes in devouring the full - bodied fruity flavors: each truffle is made with ripe Medjool dates, juicy strawberries, and unsweetened
coconut flakes and then covered in
crushed walnuts, cacao powder, and ground cinnamon, which helps to hold them together and provide a slightly firm texture.
3/4 cup fat - free low - sodium chicken broth 1 1/2 teaspoons brown sugar 1 teaspoon salt 2 teaspoons tomato paste 1/4 teaspoon
crushed red pepper
flakes 1/4 teaspoon fresh ground black pepper 1 (14 ounce) cans light
coconut milk 2 cups butternut squash, 3 / 4 - inch cubes 1 cup red bell peppers, julienned 1 lb large shrimp, peeled, deveined and halved lengthwise 2 cups hot cooked basmati rice 1/4 cup fresh lime juice 3 tablespoons minced fresh cilantro
For the Sloppy Joe: 1 tablespoon plus 1 teaspoon
coconut oil, divided 1 medium onion, diced medium 1 pound seitan, chopped into bite sized pieces 3 cloves garlic, minced 1 tablespoon minced fresh ginger 2 tablespoons chopped fresh thyme 1 tablespoon sweet paprika 1/2 teaspoon salt 1/2 teaspoon allspice 1/2 teaspoon
crushed red pepper
flakes 1/8 teaspoon cinnamon Several dashes fresh black pepper 14 oz can
crushed tomatoes 2 tablespoon pure maple syrup 1 tablespoon fresh lime juice 2 teaspoons yellow mustard
Ingredients 1 1/2 quarts gluten - free peppermint ice cream 7 ounces (2 2/3 cups) angel -
flake coconut 1 cup hot fudge, for serving (store bought or homemade) Ribbon candy or
crushed candy canes for decoration
8 ounces (1/2 pound) seitan, shredded 1/2 teaspoon Chinese five - spice powder 1/2 teaspoon hot chili
flakes 1/2 teaspoon salt Half a 14 - ounce can light
coconut milk 1/2 tablespoon olive oil 2 cloves garlic, peeled and minced or
crushed 1 tablespoon grated peeled fresh ginger 1 cup vegetable stock 1 head bok choy, rinsed, trimmed and cut into 1 - inch pieces Half a 13 - ounce can straw mushrooms 1 plum tomato, chopped 1/4 cup sliced scallions 1 tablespoon lime juice 2 tablespoons fresh cilantro leaves
ingredients PB&J CEREAL FRENCH TOAST 1/2 cup peanut butter 1/2 cup strawberry jam 8 slices brioche 2 large eggs 2 tablespoons milk (preferably whole) 1/2 teaspoon ground cinnamon 1/4 teaspoon nutmeg Kosher salt (to taste) 3 cups sweetened corn
flakes (
crushed) 4 tablespoons unsalted butter or
coconut oil
Put it on the parchment paper and sprinkle with the
crushed coconut flakes and sea salt.
can
coconut milk 3/4 t. turmeric 1/4 t.
crushed red pepper
flakes 1 (8 oz.)
1 butternut squash, peeled, seeds removed, cut into cubes 3/4 cup light
coconut milk 2 tbsp olive oil 2 cloves garlic, minced 2 tsp dried rosemary 1 tsp
crushed red pepper
flakes 10 - 12 shiitake mushrooms, stems removed, cut into thin strips 4 zucchini, spiralized into fettuccine
Butternut squash sauce 1 butternut squash, peeled, seeds removed, cut into cubes 1 tbsp olive oil salt and pepper 3/4 cup light
coconut milk 1 tsp
crushed red pepper
flakes
20 g / 1/4 cup desiccated
coconut 20 g / 1/4 cup blanched almond
flakes + more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8 dried curry leaves 4 green cardamom pods, seeds
crushed 1 tsp ground coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli
flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving
Moist vanilla bean flecked bread is filled with
crush pineapple and
flaked coconut with just a hint of lime.
In large zip - close bag, mix 1 tablespoon lime juice and 1/2 teaspoon lime zest with half of the
coconut yogurt (3 ounces), curry powder, crystalized ginger, 3/4 teaspoon salt, and
crushed red pepper
flakes.
All you do is mix together plain (or vanilla) yogurt with pumpkin puree, cinnamon, ginger, a little maple syrup, a sprinkle of chia seeds,
coconut flakes and
crushed walnuts / pecans, plus a handful of your fave granola.
, cinnamon, ginger, a little maple syrup, a sprinkle of chia seeds,
coconut flakes and
crushed walnuts / pecans, plus a handful of your fave granola.
In a mortar,
crush the garlic clove, and add the
coconut flakes and garam masala (cinnamon).
2 tablespoons virgin
coconut oil 1 medium white onion, finely chopped 2 garlic cloves, minced 1 2-1/2 - inch piece ginger, peeled and minced 1 tablespoon medium curry powder 1/4 teaspoon
crushed red pepper
flakes 1/4 cup red lentils 1 - 14.5 ounce can
crushed tomatoes 1/2 cup finely chopped cilantro plus leases with stems for serving 2-1/2 cups water 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 - 13.5 ounce can unsweetened
coconut milk, shaken well Lime wedges for serving
I added an entire can of
coconut milk to the soup,
crushed red pepper
flakes for some heat and topped with a squeeze of lime and cilantro.
3/4 cup all - purpose flour 3/4 cup white whole wheat flour 1 cup brown sugar 1/2 cup sweetened
flaked coconut 2 teaspoons baking soda 1 teaspoon salt (optional) 2 teaspoons cinnamon 2 tablespoons canola oil 2 large eggs 1 teaspoon vanilla 2 cups shredded zucchini (squeeze out some of the moisture) 20 ounce can of pineapple tidbits or
crushed in juice, drained (I used tidbits for chunkier pieces)
Here, they free carrot cake from its heavy cream cheese coating in the name of
flaked coconut, chopped pecans and
crushed pineapple.
For peanut
coconut sauce: 1/3 cup peanut butter 2/3 cup light
coconut milk 1 clove garlic Juice from 1/2 lime 1 1/2 teaspoon soy sauce 3/4 teaspoon rice wine vinegar 3/4 teaspoon sugar 1/4 teaspoon
crushed red pepper
flakes 3/4 teaspoon ginger paste or minced ginger
Curried Tomato and
Coconut Soup with Garlic Chickpeas 4 tbls olive oil 300g 1 large onion, roughly chopped 4 cloves of garlic, finely sliced 20g 5 cm piece of fresh ginger, sliced 5g 2 cm piece of fresh turmeric root, sliced or 1/2 tsp of turmeric powder 2 tsp garam masala 1 tsp ground coriander 1 tsp ground cumin 1/2 tsp dried chilli flakes 1 tsp sea salt (+ more to taste) Black pepper, to taste 800 ml 2 x 400g tins of crushed tomatoes 650 ml 2.5 cups vegetable stock (or water + stock cube) 200g 1.5 cups cooked chickpeas (or 1 x 400g tin, drained and rinsed) Flaky sea salt 1 cup 270 ml tin of full fat coconut cream (o
Coconut Soup with Garlic Chickpeas 4 tbls olive oil 300g 1 large onion, roughly chopped 4 cloves of garlic, finely sliced 20g 5 cm piece of fresh ginger, sliced 5g 2 cm piece of fresh turmeric root, sliced or 1/2 tsp of turmeric powder 2 tsp garam masala 1 tsp ground coriander 1 tsp ground cumin 1/2 tsp dried chilli
flakes 1 tsp sea salt (+ more to taste) Black pepper, to taste 800 ml 2 x 400g tins of
crushed tomatoes 650 ml 2.5 cups vegetable stock (or water + stock cube) 200g 1.5 cups cooked chickpeas (or 1 x 400g tin, drained and rinsed) Flaky sea salt 1 cup 270 ml tin of full fat
coconut cream (o
coconut cream (or milk)
The ground beef is chocolate frosting and
crushed up normal Oreos; the tomatoes, Hot Tamales; the lettuce, green - dyed
coconut flakes.
MY FAVORITE COMBINATIONS Almonds + cacao nibs + sea salt
flakes Crushed coffee beans + cacao nibs (or flaked coconut) Dehydrated raspberries (crushed) + flaked coconut Dry roasted peanuts (chopped) + flaked coconut + sea salt flakes An assortment of roughly chopped nuts + sea salt flakes And if you want to go crazy: pretzel pieces, potato chips, sprinkles
Crushed coffee beans + cacao nibs (or
flaked coconut) Dehydrated raspberries (
crushed) + flaked coconut Dry roasted peanuts (chopped) + flaked coconut + sea salt flakes An assortment of roughly chopped nuts + sea salt flakes And if you want to go crazy: pretzel pieces, potato chips, sprinkles
crushed) +
flaked coconut Dry roasted peanuts (chopped) +
flaked coconut + sea salt
flakes An assortment of roughly chopped nuts + sea salt
flakes And if you want to go crazy: pretzel pieces, potato chips, sprinkles, etc..
Combine 1/2 cup
coconut milk, 1/2 cup peanut butter, 1 tablespoon reduced - sodium soy sauce, 1 teaspoon chopped garlic, 1 teaspoon fresh lime juice, 1/2 teaspoon salt, a pinch of
crushed red pepper
flakes, and 2 tablespoons water in a blender.
Ingredients: 2 tsp
coconut oil 1/2 medium yellow onion, diced 2 garlic cloves, minced Pinch of
crushed red pepper
flakes 1 tsp ground cumin 1 tsp turmeric powder Pinch of ground coriander Pinch of ground cardamom Pinch of Wright salt or other recommended salt Dash of ground black pepper 1/2 large head cauliflower, roughly chopped 2 cup unsweetened, full - fat... Read More»
Ingredients: 2 tsp
coconut oil 1/2 medium yellow onion, diced 2 garlic cloves, minced Pinch of
crushed red pepper
flakes 1 tsp ground cumin 1 tsp turmeric...
Other toppings like
coconut flakes, chia seeds,
crushed dark chocolate and honey can also add textures and more flavors to your satisfying breakfast.
Chop up some figs (or other seasonal fruit you can find, this cake also works especially well with cherries, plums, or berries) and arrange on the top of the cake, with the addition of some
crushed pistachios and
coconut flakes if desired.
1 tbsp
coconut oil 2 cups cooked grassland chicken, minced into the size of a pea 2/3 cups mushrooms, minced into the size of a pea 1 cup water chestnuts, mined into the size of a pea 1/4 cup onion, finely chopped 1 clove of garlic, minced 2 tsp liquid aminos, Tamari or Bragg's pink or grey salt and pepper to taste red pepper
flakes 1 oz finely
crushed raw cashews 6 leaves of boston lettuce
In a small bowl mix the sauce ingredients; tamari,
coconut sugar, rice malt syrup, garlic (
crushed), sesame oil and kelp
flakes.
Put it on the parchment paper and sprinkle with the
crushed coconut flakes and sea salt.
«All you do is mix together plain (or vanilla) yogurt with pumpkin puree, cinnamon, ginger, a little maple syrup, a sprinkle of chia seeds,
coconut flakes and
crushed walnuts / pecans, plus a handful of your fave granola.
Toast the cashew nuts and
coconut flakes in a non-stick pan for about 30 seconds and then slightly
crush them with a pestle and mortar or your food processor.
What's in them: 6 oz good dark chocolate, I used 72 % cacao but you can go as dark as you like (about 1 cup chocolate bar squares, chunks, or chips) 1/2 cup pureed ripe avocado, about 1/2 large avocado or 1 small avocado 1/2 teaspoon vanilla extract 1/8 teaspoon sea salt Toppings of your choice:
coconut flakes or chips,
crushed nuts,
crushed freeze dried fruit, cocoa powder,
crushed candy canes, or any other toppings you can think of
1 c Almond pulp — from making almond milk or grind dry almonds into flour 1 c Walnuts —
crushed 2 Bananas — mashed 1/2 c Currants 1/2 c Sesame seeds 1/2 c
Coconut flakes 1/2 c Cacao nibs 1/2 c Pumpkin seeds 1/4 c Goji berries 1/4 c Honey or Maple Syrup 1/4 c Hemp seeds 1 t Vanilla 1/2 t Cinnamon
Ladle into individual bowls, top with
coconut cream, creme fraiche or sour cream, some cilantro, a sprinkle of black pepper and a small shake of
crushed red pepper
flakes, if desired.
* 1/4 cup
coconut oil * 1 large onion, chopped * 2 cloves garlic, minced * 2 teaspoons curry powder * 1/2 teaspoon ground coriander * 1/4 teaspoon
crushed red pepper
flakes, plus extra for garnish * 1/2 teaspoon salt * 2 cups vegetable broth (or use chicken stock if soup doesn't need to be vegan) * 15 - ounce can pure pumpkin puree * ~ 13.5 - ounce can full fat
coconut milk *
coconut cream (see note below) or, if soup doesn't need to be vegan, creme fraiche or sour cream * chopped fresh cilantro leaves * ground black pepper
Spread the
crushed nuts on top of the apples, and 1 handful of
coconut flakes can be spread on top of the apples as well for additional flavor.
2 — Pour into a chilled glass or mason jar then top with
coconut flakes, cacao nibs (or
crushed up chocolate coated coffee beans) if desired
For the sauce, I used fresh squeezed lime juice (can sub two tablespoons of tamarind paste plus six tablespoons of rice vinegar), reduced sodium soy sauce (can sub tamari sauce or
coconut aminos), Truvia Brown Sugar Blend (can sub twice as much honey,
coconut sugar, regular brown sugar, or sugar - free all - natural Sukrin Gold Brown Sugar), fish sauce (can sub vegan fysh sauce), and sriracha red chili sauce (can sub one half teaspoon of
crushed red pepper
flakes).
3/4 cup all - purpose flour 3/4 cup white whole wheat flour 1 cup brown sugar 1/2 cup sweetened
flaked coconut 2 teaspoons baking soda 1 teaspoon salt (optional) 2 teaspoons cinnamon 2 tablespoons canola oil 2 large eggs 1 teaspoon vanilla 2 cups shredded zucchini (squeeze out some of the moisture) 20 ounce can of pineapple tidbits or
crushed in juice, drained (I used tidbits for chunkier pieces)
Each cupcake is filled with shredded carrots,
crushed pineapples, and
coconut flakes.
Combine cream cheese,
crushed pineapple, sugar and
coconut flakes in a medium bowl and mix with a hand mixer until combined well.
For some crunch I added
crushed almonds and
coconut flakes.
Dredge in seasoned flour, egg wash, and roll in an equal mix of
crushed coconut flakes and fresh coarse, loose, homemade breadcrumbs.