Vegan Pumpkin Chia Pudding Recipe 1/2 cup pure pumpkin puree (homemade or canned) 1 cup unsweetened almond milk (homemade or purchased, refrigerated almond milk) 1/2 cup canned, full - fat coconut milk 2 tablespoons pure maple syrup 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/2 teaspoon pure vanilla 1/4 cup chia seeds Topping:
Additional coconut milk Shaved dark chocolate
Top with a few spoonfuls of
additional coconut milk and some dark chocolate shavings before serving.
Taste and adjust seasonings if needed, and thin with
additional coconut milk if desired.
Not exact matches
This one is made with
coconut and almond flours, protein powder, honey, eggs,
coconut milk, and blueberries, with a few
additional ingredients to help them come together.
I used my basic smoothie formula to come up with this Double Chocolate Chai Smoothie: 1 cup liquid like almond
milk or
coconut water, greens, creamy fruit like banana or mango,
additional fruits and veggies, a little healthy fat, a little protein, a little fiber, a little stevia,
additional nutrient boosters like cacao, maca, goji, acai, etc., and spices and / or flavorings.
1 cup fresh
coconut meat, chopped fine or coarsely grated 2 tablespoons butter 1 small onion, chopped fine 1 habanero chile, stem and seeds removed, minced 1 cup white rice 1 cup
coconut milk (steep
additional grated
coconut meat in hot water) 1 cup chicken stock
Sometimes I will even just simmer some thai curry paste,
coconut milk, broth and chopped cilantro stems, then throw in a handful of noodles, chop some
additional cilantro and scallion over top and make really fast «laksa».
1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh basil leaves 1 can
coconut milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to taste) zest of 1 lime 1/4 teaspoon salt (or to taste)
Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish
organic chicken breasts, sliced thin * 1 can organic
coconut milk (I used Thai Kitchen brand) * 1 - 2 handfuls pad - thai style rice noodles (I used Tinkyada brand, and used the lessor amount) * to garnish each serving - a handful of fresh cilantro and a handful of fresh mint, chopped, plus fresh lime juice and
additional tamarind - date paste or chile sauce to taste
Add
additional broth or
coconut milk to thin the soup, if desired.
This time I used
coconut sugar, added 1 teaspoon of cinnamon, did 1/4 cup of peanut butter and 1/4 cup of
coconut oil, and lastly added an
additional 4 tablespoons of
milk to have a creamier cookie dough which resulted in AMAZING cookies!
For a more rich and exotic cake, you can omit the whole
milk and use an
additional 3/4 cup of
coconut milk instead.
Let soup cool and swirl in
coconut milk and
additional cilantro.
SUBSTITUTION OPTIONS: - Almond butter: peanut butter or cashew butter -
Coconut palm sugar: brown sugar (not packed), Sucanat, or maple sugar - Almond milk: any other nondairy milk - Agave nectar: maple syrup or coconut nectar - Coconut flour: additional almond flour, reducing the almond milk to 1/4 cup - Almond flour: any other nut flour, all - purpose flour, whole wheat pastry flour, or a gluten - free flour blend - Cacao powder: unsweetened cocoa powder or carob
Coconut palm sugar: brown sugar (not packed), Sucanat, or maple sugar - Almond
milk: any other nondairy
milk - Agave nectar: maple syrup or
coconut nectar - Coconut flour: additional almond flour, reducing the almond milk to 1/4 cup - Almond flour: any other nut flour, all - purpose flour, whole wheat pastry flour, or a gluten - free flour blend - Cacao powder: unsweetened cocoa powder or carob
coconut nectar -
Coconut flour: additional almond flour, reducing the almond milk to 1/4 cup - Almond flour: any other nut flour, all - purpose flour, whole wheat pastry flour, or a gluten - free flour blend - Cacao powder: unsweetened cocoa powder or carob
Coconut flour:
additional almond flour, reducing the almond
milk to 1/4 cup - Almond flour: any other nut flour, all - purpose flour, whole wheat pastry flour, or a gluten - free flour blend - Cacao powder: unsweetened cocoa powder or carob powder
Serve with
additional almond -
coconut milk, if desired.
If I can't switch out the
milk, yogurt, cream or butter with
coconut milk or oil, without any
additional effort, I can't use the recipe.
For the cake: 8 oz (2 sticks) butter, at room temperature (plus
additional for greasing pans) 3 cups flour 1/4 tsp salt 1 1/2 tsp baking powder 1 1/2 cups sugar 5 large eggs 1 cup evaporated
milk 1 tsp vanilla extract 1 tsp
coconut extract 1/2 cup cream of
coconut
If you use a full - fat
coconut milk that's too thick, your popsicles will need
additional time to freeze.
Coconut milk added at the end of the recipe creates a nice fullness and additional flavour, however if coconut is not your thing then feel free to leave it out as it tastes pretty good with out
Coconut milk added at the end of the recipe creates a nice fullness and
additional flavour, however if
coconut is not your thing then feel free to leave it out as it tastes pretty good with out
coconut is not your thing then feel free to leave it out as it tastes pretty good with out it too.
If you'd like, you can thin it with a bit of
additional broth or
coconut milk at this point.
Thin the soup with some
additional broth or
coconut milk if you'd like it a bit more soupy.
ingredients GERMAN CHOCOLATE CAKE: 1 and 1/2 (4 - ounce) bars baking chocolate 2 cups cake flour 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon Kosher salt 2 sticks unsalted butter (room temperature, plus
additional for greasing) 1 and 1/2 cups granulated sugar 1/2 cup dark brown sugar 4 large eggs (separated) 1 and 1/2 teaspoons vanilla extract 1 cup buttermilk
COCONUT PECAN FILLING: 1 and 3/4 cups pecans (toasted) 1 and 1/2 cups sweetened shredded coconut 1 (12 - ounce) can evaporated milk 4 egg yolks 3/4 cup light brown sugar 1 teaspoon vanilla extract 1/2 teaspoon Kosher salt 5 tablespoons unsalted butter CHOCOLATE GANACHE: 1 cup bittersweet chocolate chips 1 and 1/2 teaspoons vanilla extract 1/4 teaspoon Kosher salt 1 cup heav
COCONUT PECAN FILLING: 1 and 3/4 cups pecans (toasted) 1 and 1/2 cups sweetened shredded
coconut 1 (12 - ounce) can evaporated milk 4 egg yolks 3/4 cup light brown sugar 1 teaspoon vanilla extract 1/2 teaspoon Kosher salt 5 tablespoons unsalted butter CHOCOLATE GANACHE: 1 cup bittersweet chocolate chips 1 and 1/2 teaspoons vanilla extract 1/4 teaspoon Kosher salt 1 cup heav
coconut 1 (12 - ounce) can evaporated
milk 4 egg yolks 3/4 cup light brown sugar 1 teaspoon vanilla extract 1/2 teaspoon Kosher salt 5 tablespoons unsalted butter CHOCOLATE GANACHE: 1 cup bittersweet chocolate chips 1 and 1/2 teaspoons vanilla extract 1/4 teaspoon Kosher salt 1 cup heavy cream
SUBSTITUTION OPTIONS: -
Coconut milk, soymilk, or another unsweetened nondairy
milk in place of almond
milk - Vegetable broth in place of filtered water (if using broth, decrease sea salt to 1/2 tsp)- 1/4 cup chopped red onion in place of shallot - Yellow or orange bell peppers in place of red - Any small, hot pepper in place of serrano -
Additional cashews in place of pistachios (in the bisque)- Walnuts or almonds in place of pistachios (in the pistou)- Fresh cilantro in place of flat - leaf parsley
Scoop the cooked quinoa into a bowl or a jar to - go, pour the «mega
milk» on top, and add your
additional toppings (such as: fresh cherries / berries, nut butter /
coconut butter, and all the crunchy seeds).
Then, add in your canned
coconut milk, stir until combined and cover, simmering for an
additional 30 minutes.
Next time, I'm going to try to add an
additional table spoon of
coconut milk to balance the spicy kick.
1 small onion, chopped 2 cloves garlic, peeled and minced 2 teaspoons fresh ginger, minced 1 teaspoon curry powder 1 teaspoon garam masala 1 teaspoon smoked paprika 1/2 teaspoon salt 2 tablespoons flour 2 cups vegetable broth 28 ounces chopped or crushed tomatoes (I use the 26 ounce box of Pomi tomatoes) 3/4 cup instant brown rice 1/3 cup
coconut milk (5 ounce can, if you can find it) 1 tablespoon cilantro, chopped, for garnish
additional salt and pepper, to taste
Nonfat / Skim is no extra charge, but adding Soy,
Coconut or Almond
Milk will cost an
additional $ 0.75.
Rolled oats or granola
Coconut milk Unsweetened shredded coconut Additional blueberries, raspberries, or black
Coconut milk Unsweetened shredded
coconut Additional blueberries, raspberries, or black
coconut Additional blueberries, raspberries, or blackberries
Pret A Manger is also launching
additional vegan products, including the Mango & Banana Sunshine Bowl, (# 2.99) which is described as a combination of «blended ripe mangoes with banana,
coconut milk, granola and a little turmeric».
I might recommend adding one
additional TBS of
coconut oil and a DROP more of almond
milk to make up for the missing liquid in the recipe.
Blending turmeric in with
coconut milk not only adds a soothing, creamy base but also
additional health benefits.
For the cake: 8 oz (2 sticks) butter, at room temperature (plus
additional for greasing pans) 3 cups flour 1/4 tsp salt 1 1/2 tsp baking powder 1 1/2 cups sugar 5 large eggs 1 cup evaporated
milk 1 tsp vanilla extract 1 tsp
coconut extract 1/2 cup cream of
coconut
Add in some
additional toppings like
coconut butter, chocolate, or more almond butter, and then add a dab of almond
milk to make it more cereal - like if you prefer that texture.
I recommend serving over ice and adding
coconut milk and
additional flavored stevia to taste if desired.
1 tablespoon cod liver oil daily, (mixed with water or a little fresh juice) 2 8 - ounce glasses whole
milk daily, preferably raw and from pasture - fed cows 4 tablespoons butter daily, preferably from pasture - fed cows 2 or more eggs daily, preferably from pastured chickens
Additional egg yolks daily, added to smoothies, salad dressings, scrambled eggs, etc. 3 - 4 ounces fresh liver, once or twice per week Fresh seafood, 2 - 4 times per week, particularly wild salmon, shellfish and fish eggs Fresh beef or lamb daily, always consumed with the fat Oily fish or lard daily, for vitamin D 2 tablespoons
coconut oil or 1/2 cup
coconut milk daily, used in cooking or smoothies, etc..
Basic ingredients: 1/3 cup fresh squeezed orange or tangerine juice (see variations below) 2 teaspoons unflavored gelatin or 3/4 teaspooon agar agar powder (not the flakes) 3 tablespoons honey;
additional 1 to 2 tablespoons as needed 1/4 teaspoon pure stevia extract powder * or clear stevia extract liquid;
additional 1/4 teaspoon as needed (Nu Naturals or Wisdom Natural Brands) 1/8 teaspoon finely ground, unrefined sea salt (Celtic, Redmond Real Salt, or Himalayan Sea Salt) 2 large or 3 medium - size ripe mangoes 2 cups unsweetened, preservative - free
coconut milk (regular, not lite) 1 tablespoon
coconut rum or dark rum, optional
Because of the naturally high - fat content, the vast majority of
coconut milk powders contain
additional ingredients, such as maltodextrin, tapioca syrup, or oligosaccharides to reduce clumping and improve dissolving in liquids.
Taste and add
additional kosher salt or
coconut milk to taste.
However, the
coconut milk also gives the pie just a hint of sweetness, so a scant 3 tablespoons of maple syrup for the entire pie is the only
additional sweetener needed.
When I'm in hot and heavy training for something like Ironman, I throw in one
additional meal: a snack of whey protein, Cocochia and
coconut milk before I go to bed.
Combine thin
coconut milk with hazelnut
milk or other non-dairy
milk (if
additional is needed) to form 1/2 cup of liquid.
Here is my go - to daily recipe: Protein Packed Green Smoothie (Makes 2 servings) 2 cups organic
coconut or almond
milk 1 cup spring water or
coconut water 3 TBS organic hemp seeds 1 frozen banana 2 cups organic greens (I love kale, arugula or romaine) 1 TBS organic almond butter Optional: Add a few drops of liquid stevia for
additional sweetness (I use this brand) Directions: Add all ingredients to a Vitamix or high powered blender and enjoy!
2 ripe avocados 30 - 40 drops pure liquid stevia OR 1 Tbsp Stevita spoonable stevia 1 tsp pure vanilla extract 3/4 cup organic unsweetened cocoa powder or raw carob powder 3/4 cup unsweetened almond or rice
milk (
additional to thin out to your preference) 1/3 cup organic full - fat
coconut milk 1 Tbsp brandy or rum (optional) 1/4 tsp cinnamon (optional)
Shop all of the products below plus a few
additional favorites (like her Almond
Coconut Milk Souffle Body Creme!)