1 cup coconut water 1/2 frozen banana 1/2 cup frozen papaya 1
Tbsp coconut butter or oil 1 - inch knob of ginger juice from 1/2 a lime garnish with fresh mint as desired
I always make coconut milk by whip sticking 2
Tbsp coconut butter (also called coconut cream) in 3/4 cup of warm water.
So in this case you can try 1 - 2
tbsp coconut butter or almond butter, or even chia seeds.
For the toppings start by sautéing the mushrooms with 1
tbsp coconut butter and garlic cloves.
1 tsp moringa powder (I use @sunpotion) 1 tsp @sunpotion pine pollen * optional, I use this to stabilize hormones 1 tsp chlorella (I use @sunpotion)... so good for detoxification and for women) 2 scoops @vitalproteins marine collagen 1
tbsp coconut butter 1 tsp @bulletproof brain octane (for that extra brain boost!)
and it tastes like a caramel latte 3 tbsp herbal coffee blend from @MountainRoseHerbs, simmered in 20 oz of water and strained 1
tbsp coconut butter (healthy fat and makes it creamy) 1 tbsp brain octane oil (focus) 1 tsp ashwagandha (stress, anxiety, and energy) 1 tsp collagen (hair, skin, nails, leaky gut, and it gives it a crazy foam!)
Ingredients - 1 cup warm (not hot) water - 2 Tbsp raw cacao powder - 1
Tbsp coconut butter - 1 Tbsp Tocos - 1 tsp maca powder (I love this brand)- 1 tsp Vitamineral Green - 1 date
for the frosting: 1/4 cup cold water 5
tbsp coconut butter (this is not the same as oil) 1/4 cup dark brown sugar 1 1/2 tsp instant espresso 1 1/2 tbsp unsweetened cocoa powder 6 oz bittersweet chocolate (preferably min.
Skinny Piña Colada Ingredients 2 oz rum 1 1/2
Tbsp coconut butter 1 cup frozen pineapple 1 1/2 Tbsp agave nectar Splash pineapple juice, milk, or almond milk Instructions Add all ingredients to the Magic Bullet Party Mug, screw on the Cross Blade, and blend -LSB-...]
I always make coconut milk by whip sticking 2
Tbsp coconut butter (also called coconut cream) in 3/4 cup of warm water.
1 tsp organic matcha tea 1 - 2 tbsp hemp seeds 1/4 tsp organic ground cinnamon (or pumpkin spice blend) 1/2 tsp pure vanilla extract 1 tbsp collagen peptides 1/2 — 1
tbsp coconut butter or virgin coconut oil * 1/2 — 1 date (optional — omit for no sugar version) 2 cups hot water
1
Tbsp coconut butter (oil), melted 1/2 cup shaved cacao butter 1/4 cup shaved cacao paste 1/4 to 1/2 cup cacao powder (more powder used, the darker the chocolate) 2 Tbsp maple syrup 3 Tbsp Rapidura (I used Succanat and it was too grainy even with grinding it) 2 drops Medicine Flower Black Cherry extract 1/2 tsp vanilla extract (or 2 drops Medicine Flower Vanilla extract) 1/2 tsp sunflower lecithin 2 Tbsp sunflower seeds (soaked 2 hours and dehydrated) 1 Tbsp hemp seeds 1/8 cup raisins 1/4 cup dried cherries (optional) 2 Tbsp coconut, shredded (optional) 1/4 cup combined almonds and walnuts, smashed (soaked overnight and dehydrated first) 1/8 tsp sea salt
cacao powder 1
Tbsp coconut butter 2 tsp.
I made these today but made some changes — I used only 1/4 cup sugar and used 2
tbsp coconut butter and 2 tbsp applesauce instead of oil.
INGREDIENTS 1/2 cup cacao powder 1 cup maple syrup 1
tbsp coconut butter 4 cups almond milk 1 ounce bourbon (optional)
Spoon a few
tbsp coconut butter into a freezer bag (or piping bag with a fine nozzle) and allow to cool slightly to thicken a little.
Not exact matches
Wet ingredients 160 ml / 2/3 cup plain unsweetened yogurt or plant yogurt 80 ml / 1/3 cup
coconut oil,
butter or olive oil 10 fresh soft dates, pitted and mashed 3 large eggs (or 3
tbsp chia seeds mixed with 9
tbsp water) 1/2 cup / 120 ml apple sauce, unsweetened (see below for instructions hot to make your own) 3 organic apples
Mushroom Soup 2
tbsp coconut oil, olive oil
butter or ghee 2 garlic cloves 2 sprigs thyme 2 sprigs rosemary 4 (250 g) portobello mushroom, cleaned 8 (250 g) brown button mushroom or champignon, cleaned a large glug of white wine, optional 4 cups / 1 liter water 1
tbsp (or 1 cube) vegetable bouillon sea salt and black pepper
Pastry 3/4 cup / 100 g oat flour (or 1 cup / 100 g rolled oats mixed into flour in a food processor) 1/3 cup / 50 g rice flour 1/2 cup / 50 g almond flour 2
tbsp potato starch or arrowroot 1/2 tsp sea salt 90 g / 3 oz chilled
butter or solid
coconut oil, cut into dices 3 - 4
tbsp ice - cold water
10 soft dates 1 tsp fresh ginger 3
tbsp tahini (preferably unhulled), almond
butter or nut
butter of choice 20 fresh or frozen raspberries a handful desiccated
coconut dark chocolate (optional)
Apple Oatmeal 1 cup rolled oats 1 cup unfiltered and unsweetened apple juice / cider (or milk of choice or water) 1 1/2 cup water 2
tbsp almonds, finely chopped 1/2 tsp ground cinnamon 1/2 tsp freshly ground cardamom 1/4 tsp ground vanilla 3
tbsp butter (or
coconut oil) 10 - 15 almonds, chopped a large pinch salt
3/4 c whole wheat flour 1/4 c unsweetened cocoa powder 3
Tbsp sugar 1/4 tsp baking powder 1/4 c
coconut oil or melted unsalted
butter
Ingredients: 1 Cup Oats 1/3 Cup
Coconut Oil 1/2 Cup Pecans 6 Dates 1/4 Cup Molasses 1/3 Cup Shredded
Coconut 4
Tbsp Maple Syrup 1/4 Cup Almond
Butter 1/2 Cup Dried Cranberries 1 Tsp Cinnamon
Coconut Ice Cream 1 1/2 c cashews 400 mL coconut cream 1/2 c liquid sweetener (e.g. coconut nectar / brown rice syrup) 1/4 c coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
Coconut Ice Cream 1 1/2 c cashews 400 mL
coconut cream 1/2 c liquid sweetener (e.g. coconut nectar / brown rice syrup) 1/4 c coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
coconut cream 1/2 c liquid sweetener (e.g.
coconut nectar / brown rice syrup) 1/4 c coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
coconut nectar / brown rice syrup) 1/4 c
coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded
coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
coconut Chocolate Coating 1/2 c cacao
butter, melted 1/2 c
coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
coconut oil, melted 6
tbsp liquid sweetener (e.g.
coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
coconutcoconut
It is 2
tbsp of either
butter or
coconut oil will work:)
COOKIES: 3
tbsp pumpkin puree (or similar substitute) 3
tbsp softened vegan
butter or
coconut oil 1/4 cup almond
butter 1/2 cane sugar 3
tbsp liquid sweetener, such as molasses or maple syrup 1 1/2 flour 1/2 tsp baking soda 1/4 ground ginger 1/2 tsp ground cinnamon
1 cup tapioca flour 1 cup almond flour 1/2 cup
coconut flour 1
tbsp milled chia seeds 1/2 tsp Himalayan pink salt 1.5
tbsp baking powder 50g raw grass - fed unsalted
butter (
coconut oil can be used but will give a different taste) 3 eggs 1 tsp bicarbonate of soda 1 tsp apple cider vinegar (with the mother)
And all you need is 5 mins MAX Ingredients -2 / 3 scoops Rolled Oats -1 / 2 Cup Almond Milk -1 Granny Smith Apples Chopped -1
Tbsp Cinnamon -1 / 2 Cup Frozen Berries -1 / 2 tsp Vegan
butter /
Coconut oil Optional Nuts (Almonds / Walnuts) 1
Tbsp Sugar Step 1: Prepare oatmeal as said on label of QuickOats box.
PB & J + Greens 1 Smoothie Starter 1
tbsp Peanut
Butter 1/4 cup Raspberries 1 cup Non-Dairy Milk Berry Green 1 Smoothie Starter 1/4 cup Blueberries 1/4 cup Strawberries 1 cup Apple Juice Caffeinated Cacao 1 Smoothie Starter 1
tbsp Cacao Powder 1 cup
Coconut Milk
2
tbsp peanut
butter 1
tbsp coconut sugar (or granulated stevia if you want to go lower - carb) 1
tbsp agave syrup 1
tbsp almond milk or water 1/8 cup of ground almonds 2 mini bars of sugar - free milk chocolate + a square of 90 % dark chocolate
I used a 14 oz can of pumpkin, 14 oz can of lite
coconut milk, 1 1/2 tsp of curry paste, and two
tbsp of
butter.
4
tbsp hemp protein powder One medium banana 1
tbsp peanut
butter 1/2 cup water 1/2 cup
coconut milk 1
tbsp cacao powder 4 - 5 ice cubes
The recipe you have for
coconut milk requires 3/4 c. water to 2
tbsp of the cream /
butter which turns out to be quite economical compared to buying the canned milk.
for the cookies 8
tbsp (115g) unsalted
butter, room temperature 1/2 cup (100g) white granulated sugar 3
tbsp (55g) golden syrup, I used Lyle's 1/2 tsp baking soda 1/4 tsp kosher salt 1/4 tsp
coconut extract (optional but enhances that oreo flavor!)
1
tbsp peanut
butter 1
tbsp macadamia
butter (or cashew
butter if you can't find maca) Few drops of stevia (I used this stuff because, unlike others that taste of food, this one tastes nice) 1
tbsp coconut flour 1
tbsp of Sukrin syrup (this!
2
tbsp cooking fat of choice (lard, ghee,
butter, olive oil,
coconut oil, etc.) 1 large onion (or 2 small) 3 ribs celery 3 cloves garlic 6 carrots, peeled 1 medium beet, peeled 1 bay leaf 1 1/2 cups water 1/4 cup fresh basil Salt to taste
3
Tbsp solid
coconut oil (NOT melted) 1
Tbsp natural peanut
butter or other nut
butter 1/2 — 1 tsp grade B maple syrup (to taste) 2 tsp unsweetened cocoa powder (to taste — this depends on the brand of cocoa and your taste buds!)
Wet ingredients: 4
tbsp vegan
butter, melted — or you can use
coconut oil 150 ml plant - based milk of choice, warmed 7g sachet of yeast 3
tbsp coconut sugar — or you can use brown sugar Vegan ice cream to serve - we love Booja Booja
If you want to add a
tbsp or two of peanut
butter or almond
butter you can, just add a tiny bit of
coconut flour to the mix so you're bars don't end up too sticky.
Ingredients -2 / 3 scoops Rolled Oats -1 / 2 Cup Almond Milk -1 Granny Smith Apples Chopped -1
Tbsp Cinnamon -1 / 2 Cup Frozen Berries -1 / 2 tsp Vegan
butter /
Coconut oil
I make something similar to this smoothie and LOVE it for breakfast or lunch... i use chocolate almond milk or chocolate
coconut milk, bananas, peanut
butter, a
tbsp of ground almonds or hazelnuts and a
tbsp of oat bran!!!
Ingredients: 1/2 cup
butter 2
Tbsp corn syrup 9 ounces of dark chocolate 1 box of Kinnikinnick gluten free graham crackers 2 cups mini marshmallows 1/2 cup sliced almonds 1/4 cup
coconut
5
tbsp melted vegan
butter /
coconut oil (just melt it by putting the
butter in a microwave - safe bowl and nuking it for 30 seconds or until you can see that it's mostly melted)
3
tbsp olive /
coconut oil / vegan
butter (doesn't have to be melted, as long as it's soft or at room temperature)
1 cup unsalted
butter 1 cup granulated sugar 3/4 cup light brown sugar 1
tbsp corn syrup 1 tsp vanilla extract 2 large eggs 1-3/4 cups all purpose flour 2 tsp baking powder 1 tsp baking soda 2 tsp salt 1-1/2 cups baking ingredients (chocolate chips,
coconut, toffee bits, etc.) 1-1/2 cups snack foods (chips, pretzels, etc.) 1
tbsp coffee grounds
I also only added 2
tbsp of shea
butter to 1/2 cup
coconut oil, wondering if I should add more to thicken it up.
2 frozen bananas 1/2 fresh mango 1/2 avocado 2 frozen packs of pitaya fruit (we love Pitaya Plus) 1
Tbsp Berry Bliss
Coconut Butter 2 Tbsp protein powder (or 1 Tbsp each Philosophie Green Dream Superfood + Protein Powder and Berry Bliss Superfood + Protein Powder) 8 ounces coconut water handful
Coconut Butter 2
Tbsp protein powder (or 1
Tbsp each Philosophie Green Dream Superfood + Protein Powder and Berry Bliss Superfood + Protein Powder) 8 ounces
coconut water handful
coconut water handful of ice
1 cup shredded carrot 1 cup shredded sweet potato 1 cup shredded apple 2 eggs 8 dates 1
tbsp of
coconut oil or
butter 1/4 cup of orange or apple juice 2 cups blanched almond flour 1 tsp baking soda 1/3 tsp salt
Serves: 2 - 3 Preparation Time: 15 minutes Cooking Time: 15 - 20 minutes Ingredients: For the aubergine and cauliflower curry: 25g raw grass - fed
butter (for a vegan option use 25g
coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2
tbsp garam masala powder 1
tbsp ground cumin 1...
2 bananas well mashed 2 cups of organic old fashioned oats 1 heaping
tbsp of raw almond
butter 1
tbsp of cinnamon 1 light drizzle of raw agave (or stevia) 2 tablespoons of raw chia seeds finely ground Add a few raisins, shredded
coconut or chopped apple if liked.