Sentences with phrase «canned organic coconut milk»

13.5 oz fresh or canned organic coconut milk (if canned, I prefer Native Forest or Natural Value brands) 1 tsp raw honey (or real Maple Syrup) 2 - 3 raw egg yolks from pasture - raised hens

13.5 oz fresh or canned organic coconut milk (if canned, I prefer Native Forest or Natural Value brands) 1 tsp raw honey (or real Maple Syrup) 2 - 3 raw egg yolks from pasture - raised hens

frozen banana pieces, 1 can organic coconut milk, bit of vanilla....

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

1 pound organic chicken breast, cut into small chunks 1 small onion, chopped 3 large carrots, chopped 2 cups shredded chard or other greens 1 bunch green onions, chopped 1 lemon or lime, juiced 1/2 cup cilantro, chopped 1 tablespoon chopped garlic 1 tablespoon chopped ginger 1/2 tablespoon of red pepper flakes (more or less depending on your heat tolerance) 1 can organic coconut milk 1 quart organic chicken broth sea salt to taste

Berry Coconut Breakfast Smoothie1 / 2 can organic coconut milk (whole fat, unsweetened) 2 Tbsp unsweetened shredded organic...

Berry Coconut Breakfast Smoothie 1/2 can organic coconut milk (whole fat, unsweetened) 2 Tbsp unsweetened shredded organic coconut1 / 4 tsp stevia powder (or to taste) 1 tsp organic vanilla extract or almond extractone scoop vanilla protein powder6 frozen organic strawberries (or other organic berry) 2 - 3 ice cubes Combine all ingredients in a blender and blend.

Ingredients: 2 cans organic coconut milk (Native Forest or Natural Value brand) or 3 cups homemade coconut milk 2 + TBL pure maple syrup 2 TBL pure vanilla extract Two shakes of unrefined sea salt 3/4 cup chia seeds

Not exact matches

I go for organic coconut milk in the can from my local health food store x

Some coconut milks can vary in consistency too, I use the organic tinned coconut milk from Biona.

I buy coconut milk in a can but always make sure it's organic to avoid preservatives and added sugars.

Hi Laura, yes you can freeze it and I use organic coconut milk from a tin!

Take can of organic coconut milk (full fat, kind you would cook with) and chill.

Hi there, Can you please please please tell me where in Australia you find organic full cream coconut milk because I've looked and I've found organic light coconut milk in the Ayam brand and the other coconut milk brands that I tried were a waste of time....

I use twice the spices and an entire 12 oz can of organic coconut milk (like my flavors and fat!).

Our recommendation to yield a product that is delicious yet affordable is to use organic, canned coconut milk.

is it ok to consume a lot of canned coconut milk (Badia) or (organic)?

extra virgin olive oil 2 cloves garlic, minced 2 cups Chardonnay wine 1 cup vegetable broth (low sodium) 1 cup light coconut milk (almond milk will also work) 2 cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1 cup corn kernels (frozen or fresh) 1 cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive oil in a large soup pot on medium heat.

I can't find organic coconut milk at Whole Foods for less than three dollars a can.

While I do sometimes buy the young Thai coconuts at my local natural foods store and deal with the struggle that is opening them, I generally find it is way easier to just open a can of organic coconut milk.

Shake and then open a can of full - fat organic coconut milk.

It's really easy to make your own custard — all from store cupboard ingredients along with organic eggs, and milk — and you can make it dairy free by using coconut drinking milk (I am sure you could use other dairy free milks but I haven't tried them as yet).

From spicy curry to island fresh piña coladas, our organic coconut milk can give your recipe that extra jolt of exotic flavor.

The ingredient list is the same as canned coconut milk (water, organic coconut cream and organic guar gum) and it's formulated to work with recipes that typically call for a 14 - ounce can.

1 cup organic non-hydrogenated vegetable shortening 1 1/2 cups powdered sugar, sifted 2 tablespoons gluten - free all - purpose flour blend of choice 1/2 cup canned full - fat coconut milk (well mixed) 1 teaspoon pure vanilla extract 1/4 cup raspberry jam, heated and strained to equal 2 tablespoons (cool to room temperature)

1 cup organic non-hydrogenated vegetable shortening 1 1/2 cups powdered sugar, sifted 2 tablespoons gluten - free all - purpose flour blend of choice 1/2 cup canned full - fat coconut milk (well mixed) 1 teaspoon pure vanilla extract 2 teaspoons ground cinnamon, divided 1 tablespoon powdered sugar

1 cup organic non-hydrogenated vegetable shortening 1 1/2 cups powdered sugar, sifted 1/2 cup canned full - fat coconut milk (well mixed) 2 tablespoons gluten - free all - purpose flour blend of choice 1 teaspoon pure vanilla extract 1 tablespoon instant espresso powder (decaf is fine) 1 tablespoon brewed coffee (decaf is fine)

Ingredients 16 oz strawberries 1 cup dark chocolate chips 1 tablespoon coconut oil 5.4 oz coconut milk (BPA - free can or homemade) 1/4 cup organic powdered sugar

To make the coconut cream, simply take a can of organic full - fat coconut milk and turn it upside down in your refrigerator and leave over night.

My favorite hot drinks: hot water with lemon juice, hot water with apple cider vinegar, Traditional Medicinals organic Every Day Detox dandelion tea, Guayaki Yerba Mate Chocolatte, or Guayaki Chai Spice Mate, both just plain or with a splash of lite canned coconut milk.

Instead of making the regular broth - style soup, I added a can of organic full - fat coconut milk to give it a thicker, creamier texture and it's delicious!

I put a can of organic coconut milk in the fridge for 24 hours and although it did separate it was nothing like the picture on another one of your blog posts, which looks thick and buttery.

* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor of using a fresh chile pepper) * 1 1/2 cups coconut milk (I used one can of organic «whole» coconut milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead)

Hi Sarah, Natural Value out of Sacrament, CA offers organic whole and light coconut milk in non-bpa cans, no added anything... just pure delicious coconut milk.

Vegan Mango Coconut Ice Cream 1 can (14 ounces) unsweetened coconut milk (do not use light or cream of coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure Coconut Ice Cream 1 can (14 ounces) unsweetened coconut milk (do not use light or cream of coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure coconut milk (do not use light or cream of coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure vanilla

1 can of full fat organic coconut milk 1 vanilla bean, split lengthwise and scraped of seeds 1/2 teaspoon xanthan gum 5 medjool dates, pitted 1 tablespoon maple syrup (or raw honey, agave, 1 or 2 more dates)

1/2 cup raw cashews 1/2 cup dried pitted dates 1/2 cup raw organic cacao powder 1/3 cup applesauce 1/4 cup organic cane sugar 1/4 cup organic canned coconut milk 1/4 cup organic coconut shreds 5 stemmed dried figs 2 Tbsp.

- In a blender (VitaMix was used for the recipe), add 1 can of organic coconut cream, 2 ounces of almonds milk, 1 oz.

I just wanted to add that the organic canned coconut milk I buy is in BPA free cans.

I like to use canned organic, full fat coconut milk.

for the coconut cream: 1 can of organic light coconut milk 3 tablespoons of coconut butter 2 tablespoons of honey a pinch of salt

2 cans 13.5 oz coconut milk 6 organic chicken breasts 2 tablespoons coconut oil (to sauté chicken in) 8 oz frozen peas 4 peeled carrots 3 cups frozen broccoli 1/4 teaspoon garlic powder 1 - 2 tablespoons green curry paste 1 - 2 tablespoons ground ginger root 1/4 teaspoon Herbamere 8 - 14oz bamboo shoots (drained) 8oz can water chestnuts (drained) 1/4 teaspoon pink salt 1 tablespoon crushed garlic 4 bay leaves 1 teaspoon ground turmeric powder

Whipped Cream — You can either use organic heavy whipping cream or full fat coconut milk — I've used both and they're so easy and tasty with a little vanilla extract and maple syrup added

Look for cans of organic coconut milk with no added ingredients besides guar gum.

Ingredients 2 cans 13.5 oz coconut milk 6 organic chicken breasts 2 tablespoons coconut oil (to sauté chicken in) 8 oz frozen peas 4 peeled carrots 3 cups frozen broccoli 1/4 teaspoon garlic powder 1 - 2 tablespoons green curry paste 1 - 2 tablespoons ground...

Some things that are missing: Coles brand tomato sauce (says vegan on the bottle), Coles brand soups - Mexican Bean flavour, Quinoa & sweet potato flavour, Bonsoy soy milk, Amy's Kitchen canned soups - Lentil flavours, Split pea flavour, Celebrate Health recipe bases - Tuscan Meatball, Chinese Beef Stirfry, Teriyaki Chicken, Indian Butter Chicken flavours, Bio Cheese, Nuttelex coconut oil spread, Kraft Promite (spread), Coles organic drinking chocolate (powder), Eclipse mints, Soothers, Mentos - mint and fruit flavours, Cobs popcorn - lightly salted slightly sweet, sea salt flavours, Kettle chips - sea salt, salt & vinegar, chili flavours, Helga's bread, Kellogs coco pops.

You can buy coconut flour, sugar, flakes, syrup, butter, milk, cream and whole... and now it's even certified organic.

Four 13.5 - ounce cans full - fat coconut milk (organic, if possible) 3 tablespoons agar flakes (see headnote) 2 capsules dairy - free probiotics containing acidophilus and bifidum, 30 billion CFUs (colony - forming units) per capsule

If you read labels carefully, you can find coconut milk from sustainable, non-GMO, often organic sources.

* 6 ounces almond flour (I used Bob's Red Mill brand, and for those who prefer to measure in cups, this was just under two cups) * 3 ounces coconut flour (I used Bob's Red Mill brand, and this was equal to 1 cup) * 2 teaspoons baking powder * 1/2 teaspoon fine sea salt * 1/3 cup raw, organic cane sugar plus another 1 - 2 teaspoons for sprinkling on top of the scones before baking * 9 ounces organic coconut milk (I used organic, unsweetened full - fat coconut milk from Native Harvest, and I stirred it very well to mix in the cream after I opened the can) * 1/4 cup organic raisins