Not exact matches
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
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
2 cups dried mung beans, soaked in water for 8 - 12 hours 1
tbsp coconut oil, ghee or olive
oil 1 onion, finely chopped 4 garlic cloves, finely chopped 1 tsp ground cumin 400 g frozen spinach, thawed 6 cups water 1 tsp sea
salt 1 x 400 ml can full fat
coconut milk
Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of olive
oil or
coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea
salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2
tbsp unfiltered apple cider vinegar (or balsamico) sea
salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled
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
1
tbsp coconut oil 2 shallots, chopped 1.5 cups chicken broth 1.5 cups beef broth 3 cups water, more if needed 2» galangal or ginger, peeled, sliced and crushed, wrapped in cheesecloth or put in a tea ball 1 lb carrots, coarsely chopped 1 lb tomatoes, coarsely chopped 1 lb spinach, washed and coarsely chopped 2 tsp fish sauce
salt and white pepper to taste
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
1
tbsp ground flax (or chia) seed 1/4 cup hot water 1 1/2 cups oat bran 1/2 cup gluten free flour blend 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp sea
salt 1
tbsp whole flax seed 1/4 cup unsweetened applesauce 1/4 cup almond milk 1/4 cup soy yogurt * 3
tbsp coconut or safflower
oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers.
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
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)
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)
Garlic and Yam Roasted Chicken You will need: 1 whole chicken (skinned if it's not pastured raised like mine) 1 tsp garlic powder 1 - 2 tsp
salt 1 tsp white pepper powder 1 - 2 tsp five spice powder 2 medium size yams 1/2 garlic cloves (separated but unpeeled) 1/2 tsp nutmeg powder (or 1/2 nutmeg - grated) A pinch of whole cloves 1
Tbsp coconut oil
Add in the reserved 1
Tbsp of flax meal, chickpeas, tahini, lemon juice, olive
oil,
coconut sugar, garlic, red pepper flakes,
salt and herbs (if using).
1/2 cup
coconut oil, melted and cooled 3/4 cup
coconut sugar 2 eggs, or flax eggs 1
tbsp pure vanilla extract 1 1/4 cups white whole wheat flour 1 cup white flour 1/2 tsp baking powder 1/2 tsp cinnamon 1/2 tsp
salt
for the cake: ○ 3/4 cup brown rice flour ○ 1/4 cup hazelnut meal (ground from whole toasted and shelled hazelnuts) ○ 2
tbsp arrowroot powder ○ 1/4 tsp
salt ○ 1 1/2 tsp baking powder ○ 3/4 cup granulated sugar ○ 1/4 cup
coconut oil (soft, not melted) ○ 2 eggs, room temperature ○ 1 tsp vanilla extract ○ 1/2 cup unsweetened almond milk ○ * 1 cup fresh blackberries *
1 1/3 cups whole wheat pastry flour 1/2 cup sugar 2 tsp ground cinnamon 1/2 tsp nutmeg 1 1/2 tsp baking soda 1/2 tsp kosher
salt 2 eggs 3/4 cup applesauce 1/2 cup vegetable
oil 1 tsp vanilla extract 1 cup grated carrots 1 medium tart apple, peeled and grated 1/2 cup golden raisins 1/2 cup walnuts, finely chopped 1/4 cup plus 2
tbsp dried flaked unsweetened
coconut, divided
2 cups blanched almond flour 2 tablespoons
coconut flour 1/4 cup golden flaxseed meal 1/4 teaspoon kosher
salt 1 1/2 teaspoons baking soda 5 (1/4 cups) of chia gel 1/4 cup
coconut oil (melted) 1
tbsp of xylitol 1
tbsp apple cider vinegar
Cookies — 1 1/2 cup ground almonds (180g)-- 1/2 cup GF oat flour (60g)-- 1
tbsp coconut sugar — 1ts cinnamon — pinch
salt — 1/3 cup
coconut oil, melted (65g)-- 1/4 cup maple syrup — 1/2 tsp almond extract
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
1 can of
coconut milk 3
tbsp syrup, such as agave or fiber syrup gold 2
tbsp (15g)
coconut oil (slightly melted) Pinch of
salt
1/4 cup unrefined
coconut oil, liquid 3
tbsp coconut milk, warmed 1/2 tsp fresh ground cinnamon 1/2 cup powdered cane sugar 1/2 cup whole wheat pastry flour 6
tbsp coconut flour 1/3 cup almond meal Small pinch fine sea
salt
2
tbsp extra virgin olive
oil 2 tsp red curry paste 3 cups cubed pumpkin 2 cups cooked chickpeas 1 cup
coconut milk 1/2 cup leaks chopped sideways 2 spring onions Spices: curry, chili, ground coriander Himalayan
salt 1
tbsp Tamari or Shoyu soy sauce small bunch of parsley bunch of swiss chard mung bean or rice noodles lemon juice, or lime juice
oil 1 bundle callaloo bush, washed & chopped (spinach as substitute) 2 cups
coconut milk 6 medium ochroes (this is how we spell it), chopped 2 clean crabs cut in halves (or
salt pork) 1/2 cup finely chopped pimento 1/2 cup finely chopped carrots 1
tbsp.
Kidney bean mix 1
tbsp coconut oil 1 1/2 red onions, diced 2 cloves garlic, crushed 1 can kidney beans, drained 3 tbsp tomato paste 1 tsp cumin 1/2 tsp sea salt 1/4 tsp chilli powder Veggie toppings 1 red capsicum, diced 1 yellow capsicum, diced 2 tomatoes, diced 1/2 red onion, diced 1 green chilli, sliced 1 c vegan cheese (1/2 c cashew cheese + 1/2 c grated vegan cheese) To finish 1 avocado, diced Coconut yoghurt Coriander, stalks finely chopped, leaves roughly chopped Lime quarters Sliced iceberg
coconut oil 1 1/2 red onions, diced 2 cloves garlic, crushed 1 can kidney beans, drained 3
tbsp tomato paste 1 tsp cumin 1/2 tsp sea
salt 1/4 tsp chilli powder Veggie toppings 1 red capsicum, diced 1 yellow capsicum, diced 2 tomatoes, diced 1/2 red onion, diced 1 green chilli, sliced 1 c vegan cheese (1/2 c cashew cheese + 1/2 c grated vegan cheese) To finish 1 avocado, diced
Coconut yoghurt Coriander, stalks finely chopped, leaves roughly chopped Lime quarters Sliced iceberg
Coconut yoghurt Coriander, stalks finely chopped, leaves roughly chopped Lime quarters Sliced iceberg lettuce
1
tbsp olive
oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea
salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups)
coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
Ingredients: For Dressing: 1/2 cup fresh or frozen blueberries 4
Tbsp extra virgin olive
oil 3
Tbsp apple cider vinegar or white balsamic vinegar 2
Tbsp lemon juice 1/2
Tbsp liquid sweetener of your choice, such as
coconut nectar, agave, raw honey and maple syrup 1/8 tsp
salt
1 cup Beet Puree 1/3 cup
coconut sugar (sub any sugar) 1/4 agave netar 1/4 cup
coconut oil, melted 2 eggs 1.5 tsp baking soda 1/4 tsp
salt 1/2 tsp vanilla extract 1/2 tsp coffee extract (optional) 1/4 cup + 2
tbsp coconut milk (sub almond, rice or soy milk) 1/2 cup cocoa powder 1 1/4 cup whole wheat flour 2
tbsp corn starch 1/2 cup chocolate chips 1/2 cup mixed nuts / seeds for topping (pecans, pumpkin seeds and hazelnuts is what I chose)
1
tbsp coconut oil 1 onion, chopped 900g butternut squash, peeled, deseeded and cut into small chunks 1/2 tsp dried chilli flakes 600 ml vegetable stock 100g organic watercress, roughly chopped Celtic or Himalayan
salt and black pepper, to taste
1
Tbsp avocado
oil 1 large carrot, finely chopped 1 medium onion, finely chopped 1 tsp grated fresh ginger 3 cloves garlic, minced 1 1/2 to 2 tsp red curry paste 1 (14.5 oz) can unsweetened
coconut milk 4 1/2 cups vegetable broth 3 - 4 lb butternut squash (about 1 large or 2 medium) 1
Tbsp lime juice 1/2 tsp
salt 1/2 tsp white pepper
Add 3/4 cup arrowroot starch, 2
tbsp coconut flour, 3
tbsp oil, 1 tsp
salt and stir until all ingredients are incorporated.
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
Dressing: 2
tbsp olive or pumpkin
oil 1 - 2 tsp shoyu (naturally fermented soy sauce or you can use liquid aminos) 1
tbsp ume seasoning (umeboshi, ume su) 1 tsp
coconut sugar 1 tsp lemon or lime juice pinch of chili powder Note: if using regular vinegar, you have to add some
salt to taste
1
tbsp coconut oil 1 small onion, finely chopped 2 small organic sweet potatoes, scrubbed and diced 1 litre / 35oz vegetable stock 225g / 8oz fresh watercress, Celtic or Himalayan
salt and black pepper, to taste Bunch of fresh chives (approx 75gms / 2.6 oz, optional)
I use this one (or 2 eggs) 1/4 cup of honey 1/3 cup of
coconut flour 3
tbsp of
coconut oil or butter 1 tsp baking soda 1/3 tsp
salt 1 or 2 tsp of ground cinnamon (optional)
Slice open baked yams lengthwise and add 1
Tbsp Coconut Oil to each yam, sprinkle with
salted hemp seeds, and place on serving dish.
2 cups One Degree Organics Sprouted Spelt Flour 1/3 cup One Degree Organics Quick Oats 1 1/2 tsp double acting baking powder 1/2 tsp
salt 1/4 cup + 2
Tbsp raw cane sugar 1/2 cup cold
coconut butter or
coconut oil 3/4 to 1 cup almond or soy milk 1/2 cup raspberries Coarse sugar for sprinkling
Ingredients: 2-1/2 cups breadcrumbs 1-1/2 teaspoons
salt 1/2 teaspoon pepper 2 large eggs 4 chicken tenders 1/4 cup plus 2
Tbsp Kelapo
Coconut oil 2 tablespoons butter 6 tablespoons hot pepper sauce 3/4 cup crumbled blue cheese Directions: 1.
3/4 cup gluten free all purpose flour 3/4 cup almond flour 3
tbsp solid
coconut oil or ghee 1/3 cup soy yogurt (or dairy yogurt) 1/2 tsp
salt pepper, to taste (optional)
filling: 1 cup red potatoes, sliced thinly into rounds 1 medium onion, halved and sliced into half - moons 3 cloves garlic 3
tbsp olive
oil (or
coconut oil, or ghee) 3
tbsp fresh rosemary 1/2 tsp pepper 1 tsp coarse sea
salt 8 free range eggs
Cinnamon Agave Kissed Toasted Walnut Pumpkin Cake Servings: 12 - 15 Ingredients For The Pumpkin Cake: 1 cup Fructevia 1 cup MonkSweet 1 & 1/4 cups vegetable
oil (may use unsweetened applesauce for half) 8 eggs 2 tsp pure vanilla extract 2 cups pumpkin puree (not pumpkin pie mix) 2
tbsp cinnamon 1 tsp nutmeg 1/2 tsp xanthan gum 3 tsp baking powder 2 tsp baking soda 1 tsp
salt 1/2 cup
coconut flour Directions For The Cake: Preheat oven to 325 degrees and spray a 9 × 13 pan with nonstick baking spray.
Here are the substitutions I made: 3/4 teaspoon
salt (since I used
salted butter — that's all I had) 1/3 cup honey (I didn't have agave) 5
Tbsp salted Kerrygold butter (I didn't have grapeseed
oil) 1/4 cup shredded, unsweetened
coconut (because I love
coconut)
3
Tbsp coconut aminos or wheat free soy sauce (tamari)
Salt to taste (use more if not using any fish sauce) 1
Tbsp avocado
oil / butter / lard / ghee — never use olive
oil for high heat cooking
2
tbsp ghee,
coconut or olive
oil 1 tsp cumin seeds 1/2 tsp ground turmeric 1/2 tsp ground cardamom 1/2 tsp ground cilantro 1 pinch ground cayenne 1 inch fresh ginger, minced 4 garlic cloves 1 large red onion, diced 2 medium size sweet potatoes, cut into bite - size pieces 1 fennel bulb, halved and thinly sliced 1 cup lentils, rinsed 2 cups water 2 — 4
tbsp sauerkraut, more for serving 1 -2
tbsp honey
salt & pepper, to taste
1 chia egg (1
tbsp chia seeds + 3
tbsp water) 1 cup / 240 ml / 120 g finely chopped sunflower seeds 1 cup / 240 ml / 90 g rolled oats (or oat flour), choose gluten free if intolerant 1/2 cup / 120 ml / 60 g buckwheat flour 1 1/2
tbsp arrowroot (or corn starch or potato starch) 1 tsp baking powder 1 tsp vanilla extract 1/3 tsp
salt 5
tbsp (75 g)
coconut oil, room tempered 5
tbsp maple syrup 1/2 cup plant milk
Crumble topping 1 cup (110 g) rolled quinoa flakes (can be subbed for rolled oats or rolled millet) 1 cup (110 g) rolled buckwheat flakes (can be subbed for rolled oats or rolled millet) 1 pinch sea
salt 6
tbsp cold - pressed
coconut oil (room temperature) + more for greasing the dish 15 fresh soft dates, stoned
Tart Crust 120 g (1 1/4 cup) chickpea flour 90 g (2/3 cup) almond flour 40 g (4
tbsp) potato, tapioca or corn starch 2
tbsp fresh thyme, chopped 1 tsp sea
salt and black pepper 6
tbsp coconut oil (a little extra for the tart pan) 6
tbsp ice cold water
1
tbsp cold pressed
coconut oil, ghee or olive
oil 1 yellow onion, finely chopped 2 cloves garlic, finely chopped 2
tbsp fresh ginger, finely chopped or 1 tsp ground 2
tbsp fresh turmeric, finely chopped or 1 tsp ground 1 pinch ground cayenne pepper or more to taste 3,5 cups / 800 ml canned plum tomatoes 1/2 cup / 125 ml uncooked red lentils, rinsed 2 cups / 500 ml water 1 tsp coarse sea
salt 1 broccoli, cut into bite - size pieces 1 fennel, thinly sliced 1 zucchini, cut into bite - size pieces 1 handful green beans 1 cup / 400 ml cooked butter beans
Stuffing 1 1/2 cup / 300 g uncooked millet or white quinoa 1 large knob of
coconut oil, ghee or olive
oil 2 large onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed and finely chopped 3
tbsp white wine or water 1 tsp dried thyme sea
salt and pepper 1 cup / 3,5 oz / 100 g cranberries (fresh, frozen or dried) 1 handful raw almonds, coarsely chopped (use pumpkin seeds for a nut free alternative) 2 stems flat - leaf parsley, finely chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little for serving
Crumble 1 cup oats 1/2 cup almond flour 1 tsp vanilla extract 3 tsp melted
coconut oil (I use natural empire) 3
tbsp fruit syrup / maple syrup (I use SweetFreedom) 1 tsp sukrin gold pinch
salt