For the Lime Glaze: 2
Tbsp Coconut Oil Zest from 1 Lime Juice from 1 Lime 2 Tbsp Coconut Milk 2 Tbsp Honey or Agave Syrup 1/2 tsp Pure Vanilla Extract
Shopping List: 6 Eggs 1/4 cup Plus 2
Tbsp Coconut Oil Zest from 3 limes Juice from 3 Limes 3/4 Cup Plus 2 Tbsp Coconut Milk 1/3 Cup plus 2 Tbsp Honey or Agave Syrup 2/3 Cup Coconut Flour 1 Heaping tsp Baking Soda 1.5 tsp Xanthan Gum 1/4 tsp Salt 1/2 tsp Pure Vanilla Extract
Not exact matches
1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered water 1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated
coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes 2
tbsp melted extra virgin
coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon
zest of 1 lemon
3/4 cup raw cashews 1/3 cup pumpkin seeds 6 medjool dates 1/4 cup
coconut 1
tbsp hemp seeds 1
tbsp coconut oil 2 tsp moringa powder 1 tsp chia seeds 1/2 tsp vanilla extract
zest of 1 large lemon juice of half a lemon pinch of salt extra shredded
coconut and lemon
zest to roll balls in
To make the mojito marinade, combine 2
tbsp coconut oil, 1/4 cup
coconut rum, mint, cilantro, garlic, lime juice and
zest in a small bowl.
1/3 c. olive or vegetable
oil (I actually like to use
coconut oil instead, me not Elise) 1 c. granulated sugar 3 eggs 2 tsp almond extract 1 tsp pur vanilla extract 3 1/4 cups all - purpose unbleached flour 1
Tbsp baking powder
Zest of two oranges 3/4 c. dried cranberries 1/2 c. white chocolate chips Dust the cranberries and chocolate chips with a little of the dry mixture before folding into the dough to prevent clumping and sticking.
1/2 cup desiccated
coconut 1/2 cup raw brazil nuts pinch pink Himalayan salt 5 medjool dates, pitted
zest of 1 organic lemon (see note above) 1
Tbsp coconut oil, gently melted (see note below)
1 cup cashew, soaked (see note below) 2 organic lemons, juiced (plus
zest of 1) 1/4 cup drinking
coconut milk (or nut milk of choice) 1/3 cup pure maple syrup, rice syrup or raw honey pinch himalayan pink salt 1/4 cup
coconut oil, gently melted (see note below) 1
Tbsp cacao butter, gently melted (see note below)
Noodle, chicken and aubergine
coconut laksa 1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm slices 2
tbsp olive
oil 2
tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat
coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated
zest and juice of 1 lime, plus extra lime wedges to serveGood handful fresh basil leaves 1.
1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm slices 2
tbsp olive
oil 2
tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat
coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated
zest and juice of 1 lime, plus extra lime wedges to serveGood handful fresh basil leaves 1.
Indgredients 2 ripe bananas 8 soft medjool dates 1 egg / or 1
tbsp chia or flax seed in 3
tbsp water 1 cup rolled oats / spelt / barley (100 g) 3/4 cup toasted
coconut flakes (45 g) 1/2 cup almonds / hazelnuts, chopped (75 g) 1/2 cup chopped pistachio (50 g) hold back 1/3 of it to top with 1/2 cup cranberries (50 g) 2
tbsp sesame seeds / poppy seeds
Zest from 1 organic lemon 1 vanilla bean, scraped 1/4 - 1/2 tsp cardamom 1/2 cup white chocolate (50 g) if vegan use a vegan chocolate or leave out 1 tsp
coconut oil A generous pinch of flaky sea salt
1/2 cup dried lentils, rinsed (I used small black beluga lentils but green ones would work well too) 1/2 cup uncooked coarse bulgur 1/4 cup tahini 3 garlic cloves, minced or pressed 1/2 cup fresh lemon juice (from 2 large lemons)
zest from 2 lemons 1/4 cup nutritional yeast 2
tbsp extra virgin olive
oil 1/2 tsp sea salt + freshly ground black pepper, or to taste 2
tbsp water, or as needed 1
tbsp coconut oil 3 cups chopped leek, white and green parts (1 large leek) 4 garlic cloves, minced 3 cups chopped red bell pepper (2 red peppers) 1 cup chopped snow peas 1 cup chopped tomato (2 small Roma tomatoes) 3 cups spinach, destemmed and roughly chopped
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
1/4 cup (35g) sunflower seeds 1/2 cup (60g) desiccated
coconut 1/2 cup (85g) almonds pinch pink Himalayan salt 5 (75g) medjool dates, pitted
zest of 1 organic lemon (if can't get organic can leave this out) 1
Tbsp coconut oil, gently melted (see note below)
For filling: 1 x 400 mL (14 fl oz) can
coconut milk 1 ⅛ cup (150 g) cashew nuts Scant 2 1/4 cups (325 g) blueberries Finely grated
zest of 2 lemons 1/3 cup plus 1
tbsp (100 mL) lemon juice 1/3 cup (110 g) raw clear honey 1/4 tsp (1 mL) Himalayan pink salt 1/3 cup (75 g)
coconut oil
Filling: 1 2/3 cup cashew nuts 1/2 cup full fat
coconut milk 2/3 cup lemon juice (you'll need 2 to 3 lemons) 2
tbsp organic lemon
zest, grated 2
tbsp honey or maple syrup 1
tbsp coconut oil 1/2 tsp vanilla powder
Yield: One Serving, about 1 cup 1 avocado 4 drops alcohol free stevia juice of one lime 1/2 cup cucumber, roughly chopped 18 - 24 fresh mint leaves 1/8 tsp lime
zest teensy pinch of sea salt 2
tbsp melted Extra Virgin
coconut oil chopped pistachios, optional wee bit more lime
zest
1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered water 1/2 cup / 45 g rolled oats 3/4 cup / 60 g unsweetened desiccated
coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes 2
tbsp melted extra virgin
coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon
zest of 1 lemon
Lemon Filling 1 1/4 cups raw pine nuts, soaked for at least 4 hours 1/3 cup almond milk (or water) 1/3 cup fresh lemon juice 1/2 cup raw agave nectar (+ more if you prefer it a bit sweeter) 1/2
tbsp vanilla extract 1/4 cup melted
coconut oil 1
tbsp lemon
zest
Key Lime Pie Green Smoothie Recipe Makes 1 large serving Ingredients: 1 cup plain
coconut water, or filtered water 2 big handfuls spinach, romaine or kale Juice &
zest of 1 lime 1 medium banana 1/2
tbsp coconut oil 1/2...
fresh lemon
zest 1/4 cup egg whites 1/4 cup almond milk 1/4 cup melted
coconut oil 1 lemon, juiced 1
tbsp.
Filling: 1 2/3 cup cashew nuts 1/2 cup full fat
coconut milk 2/3 cup lemon juice (you'll need 2 to 3 lemons) 2
tbsp organic lemon
zest, grated 2
tbsp honey or maple syrup 1
tbsp coconut oil 1/2 tsp vanilla powder
Ingredients: 2 organic and pastured eggs 1/4 cup organic maple syrup or 1 tsp stevia powder extract 2
tbsp grass fed butter or coconut oil, melted 1 tsp vanilla extract (get one that is gluten free here) 1/2 tsp orange zest 1 cup plus 3 Tbsp blanched almond flour 6 oz dark chocolate (fair tr
tbsp grass fed butter or
coconut oil, melted 1 tsp vanilla extract (get one that is gluten free here) 1/2 tsp orange
zest 1 cup plus 3
Tbsp blanched almond flour 6 oz dark chocolate (fair tr
Tbsp blanched almond flour 6 oz dark chocolate (fair trade)
150 g (5 1/4 oz / 1 cup) buckwheat flour 150 g (5 1/4 oz / 1 1/4 cups) ground almonds (almond meal) 60 g (2 oz / 1/2 cup)
coconut sugar 20 g (3/4 oz / 2 1/2
tbsp) arrowroot 1/2 tsp Himalayan pink salt Finely grated
zest of 1 lemon 100 g (3 1/2 oz / 1/2 cup)
coconut oil, plus extra for greasing 70 ml (2 1/2 fl oz / 1/4 cup plus 2 tsp) cool water
500g boneless, skinless monkfish in 2 cm chunks 175g Thai green curry paste 3 fresh limes (1
zested and squeezed, 2 for garnish) 200g Thai jasmine rice, pre-soaked in water for 20 minutes, drained 350 ml
coconut cream 1⁄2 tsp salt 40g skinless fresh ginger or galangal, finely shredded 60 ml fish or chicken stock 1
tbsp golden caster sugar 1
tbsp chilli
oil 1 handful basil leaves 200g baby vegetables, sliced, such as green beans, carrots, pepper and cauliflower