for
the chili coconut lime dressing: 1/2 cup of coconut milk (the kind that comes in a can) 2 tablespoons of grapeseed oil the juice and zest of 1 lime 1 small jalapeño, seeded and minced a pinch of salt
**** If you are the kind of person who like a little extra dressing on the side, I would double
this chili coconut lime recipe.
Not exact matches
Raw Spicy
Lime Bites For a neat change of pace, these spicy
lime bites are made with dates,
coconut oil, almonds, cashews,
lime juice, ginger, and
chili peppers!
Pulse cilantro leaves, cashews, garlic, fresh ginger,
lime juice,
lime zest, diced Thai
chili pepper, and soy sauce or
coconut aminos in a food processor; drizzle in toasted sesame seed oil or neutral tasting oil while the motor is running.
Place the chicken broth,
coconut milk, galangal slices, kaffir
lime leaves, lemon grass and
chili into a large pot.
It is made of
chili garlic sauce, shallots, macadamia nuts, ginger, coriander, fish sauce,
lime juice, brown sugar, sesame oil and
coconut milk.
Prepare the sauce: In a large bowl, add the
coconut milk, vegetable broth, curry powder or paste,
chili paste,
lime juice, and fish sauce.
Filed Under: Main Course, Meatless, Soups & Salads Tagged With: beans, black beans,
chili powder, cilantro,
coconut,
coconut milk, cumin, dairy free, easy, gluten free, habenero, healthy,
lime, low calorie, low fat, meatless, new year, protein, quick, recipe, simple, soup, spicy, sweet potato, sweet potatoes, vegan, vegetables, vegetarian, veggies, winter
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
For this you'll need popcorn kernels,
lime juice,
chili powder, salt, and
coconut oil.
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
Place the watermelon, water or
coconut water,
lime juice, jalapeño,
chili powder, chipotle chile powder, and salt in a blender and blend well.
Cilantro marries well with
chili peppers, jalapeno, rice, carrots,
coconut milk, chicken, white fish, lemon, and
lime.
6 cups chopped watermelon (1 - inch cubes) 1/2 cup water or
coconut water 1/4 cup freshly squeezed
lime juice 1/2 teaspoon seeded and diced jalapeño pepper 1/2 teaspoon
chili powder or Mexican spice Mix (page xx) 1/4 teaspoon chipotle chile powder Pinch of sea salt 3/4 cup seeded and diced cucumber 3/4 cup peeled and diced jicama 1 tablespoon plus 1 teaspoon finely chopped fresh cilantro
8 ounces (1/2 pound) seitan, shredded 1/2 teaspoon Chinese five - spice powder 1/2 teaspoon hot
chili flakes 1/2 teaspoon salt Half a 14 - ounce can light
coconut milk 1/2 tablespoon olive oil 2 cloves garlic, peeled and minced or crushed 1 tablespoon grated peeled fresh ginger 1 cup vegetable stock 1 head bok choy, rinsed, trimmed and cut into 1 - inch pieces Half a 13 - ounce can straw mushrooms 1 plum tomato, chopped 1/4 cup sliced scallions 1 tablespoon
lime juice 2 tablespoons fresh cilantro leaves
for the burgers 2 cups shelled edamame or fresh shelled fava beans or green peas 1 cup untoasted pistachio nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2 cups
coconut black rice (from above) 1/4 cup ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice of 1
lime 1 small red
chili — seeded and minced 1/4 teaspoon red pepper flakes Large handful fresh mint leaves — chopped sea salt to taste
Combine the salsa,
coconut milk, salt,
lime juice, cumin,
chili powder, and arrowroot in a bowl.
We make a thai chicken broth that changes a little every time we make it but it mostly has chicken mince, ginger,
chili,
lime, fish sauce, soy sauce, coriander root,
coconut cream, chicken stock, whatever vegies we have but generally carrots, asian greens, and bean sprouts.
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut butter or almond butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or
coconut aminos for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice of 1
lime pinch of salt and pepper 1 teaspoon of red pepper flakes or 1 teaspoon Thai
chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
Chili Lime Coconut Balsamic Shrimp — The flavors of sweet coconut, zesty lime, a hint of chili, and cilantro create a marinade that will delight everyone at your t
Chili Lime Coconut Balsamic Shrimp — The flavors of sweet coconut, zesty lime, a hint of chili, and cilantro create a marinade that will delight everyone at your
Coconut Balsamic Shrimp — The flavors of sweet
coconut, zesty lime, a hint of chili, and cilantro create a marinade that will delight everyone at your
coconut, zesty
lime, a hint of
chili, and cilantro create a marinade that will delight everyone at your t
chili, and cilantro create a marinade that will delight everyone at your table!
The flavors of sweet
coconut, zesty
lime, a hint of
chili, and cilantro create a marinade that will delight everyone at your table!
In a blender combine the sauce ingredients, avocados, garlic,
lime juice, red
chili pepper (optional), olive oil and
coconut milk.
In a medium bowl whisk together peanut butter,
coconut milk, soy sauce, vinegar, sweet
chili sauce and
lime juice until creamy.
Remove from the heat and stir in the shredded
coconut,
lime juice and zest and
chili powder (reserve a teaspoon or so of the
coconut and
lime zest for garnish).
1 c. quinoa (I mixed red and white together) 3/4 c.
coconut milk, whisked smooth * 1/2 c. water 1 T. ground turmeric 1/4 c. tamari soy sauce (or regular if it's what you have) 3 T. fresh squeezed
lime juice 1 T. fresh ginger, mashed 1 t.
chili garlic sauce 1 can Albacore tuna 2 medium carrots, scrubbed Half an English Cucumber 1 sheet fresh Nori, snipped in to pieces (I used Nori powder as I have a small bag of it)
Coconut Peanut Sauce Makes about 1/2 cup Ingredients 1/2 teaspoon oil 1 clove garlic, minced 2 teaspoons ginger, minced 1/2 teaspoon chili - garlic paste 1 cup low - fat coconut milk 3 tablespoons smooth peanut butter, preferably unsweetened 1 1/2 teaspoons sugar 1 1/2 teaspoons soy sauce 1 teaspoon Worcestershire sauce 2 teaspoons fish sauce juice of half
Coconut Peanut Sauce Makes about 1/2 cup Ingredients 1/2 teaspoon oil 1 clove garlic, minced 2 teaspoons ginger, minced 1/2 teaspoon
chili - garlic paste 1 cup low - fat
coconut milk 3 tablespoons smooth peanut butter, preferably unsweetened 1 1/2 teaspoons sugar 1 1/2 teaspoons soy sauce 1 teaspoon Worcestershire sauce 2 teaspoons fish sauce juice of half
coconut milk 3 tablespoons smooth peanut butter, preferably unsweetened 1 1/2 teaspoons sugar 1 1/2 teaspoons soy sauce 1 teaspoon Worcestershire sauce 2 teaspoons fish sauce juice of half a
lime
I added the
coconut milk, peanut butter,
chili garlic pastas,
lime, fish sauce, sriracha, and soy sauce.
I also love this Vietnamese tofu pho (you can swap out the rice noodles for zucchini noodles if desired) and this hearty Thai Tom Kha soup loaded with ingredients like
coconut milk,
chilis, ginger,
lime, and veggies to help you ward off any cold.
2 boneless, skinless chicken breasts, cut into thin strips 2 tablespoons oil for stir frying (butter /
coconut oil / ghee) 1 teaspoon sesame oil 2 cloves garlic, peeled and crushed 2 teaspoons fish sauce 2 teaspoons soy sauce 1
lime, juiced 2 teaspoons ground cumin 1
chili pepper (we use anaheim), trimmed and chopped Dash of hot sauce (if you want it spicier) 2 teaspoons sesame seeds Salad mix of your choice Vinaigrette of your choice (I like using Nourishing Gourmet's Everyday Salad Dressing) Chopped cilantro (optional)
In a blender combine peanut butter, tamari, garlic,
chili,
lime juice,
coconut sugar and chicken broth until smooth.
The creamy
coconut milk, hot
chili spice and refreshing lemongrass and
lime make this a perfect soup for either hot or cold weather!
BBQ Baked Tempeh 1 8oz block of tofu, cut into triangles (or whatever shape your heart desires) 2 tbsp tomato paste 1 tbsp of molasses (or maple syrup) 3 tbsp
coconut aminos a few dashes of liquid smoke the juice of half of a
lime 1/2 tsp of garlic powder 1/2 tsp of paprika 1/4 tsp of dried coriander a pinch of cayenne &
chili powder salt & pepper to taste
Combine almond butter,
coconut milk,
lime, garlic, ginger, tamari,
chili flakes,
coconut sugar and tamarind paste in a bowl or blender.
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild
chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can
coconut milk or lite
coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large
lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro
Ingredients: 1 cup uncooked red quinoa, rinsed and drained 1/2 tbsp
coconut oil (or other oil) 3 garlic cloves, minced 2 cup diced sweet onion (about 1/2 large) 1 jalapeno, seeded if preferred and diced 1 large sweet potato (350 g), peeled and chopped to 1/2 -1 inch dice (2.5 - 3 cups) * 1.5 tsp ground cumin 1 tsp
chili powder 1/2 tsp ground coriander 6 cups vegetable broth 1.5 cups cooked black beans (one (15 - oz) can rinsed and drained) fine grain sea salt and black pepper, to taste (I used 1/2 tsp salt or a bit more) 1/4 tsp cayenne pepper (or red pepper flakes) 2 handfuls Spinach or kale leaves, optional toppings: avocado, corn chips, cilantro, cashew cream,
lime juice, tomatoes or salsa, green onion
Ingredients: Skipjack tuna (Katsuwonus pelamis), avocado oil, organic
coconut palm sugar,
chili pepper, cayenne, smoked paprika, ancho
chili, orange peel, onion, garlic, habanero powder, spearmint, citric acid,
lime oil, sunflower oil.
Chili Lime is seasoned with chili pepper, organic coconut palm sugar, orange peel, cumin, lime and avocado
Chili Lime is seasoned with
chili pepper, organic coconut palm sugar, orange peel, cumin, lime and avocado
chili pepper, organic
coconut palm sugar, orange peel, cumin,
lime and avocado oil.
5 - spice black bean salad w / rocket greens + citrus dressing gf + v avocado, kale & arugula chop w / roasted poblano &
lime dressing gf + v apple salad with tahini dressing gf + v balsamic roasted asparagus salad with fried capers + 7 - minute eggs gf brussels sprout, honeycrisp & cabbage slaw w / spicy almond sauce gf + v buckwheat + shaved brussels sprout bowl gf + v cauliflower couscous w / cherries + a sumac - lemon vinaigrette gf + v charred broccoli + red onion salad w / shaved apple + arugula gf + v charred corn salad with spicy cilantro vinaigrette gf + v chickpea & avocado tzatziki salad gf + v chickpea bean bowl w / toasted breadcrumbs + dill tahini gf + v chipotle black beans w / collard greens, avocado & chipotle -
lime vinaigrette gf + v chopped tahini salad w / crushed pine nuts + mint gf + v cilantro black rice w / roasted garlic scapes + asparagus gf + v cilantro & hemp salad on tahini - yogurt toast gf + v citrus salad gf + v cooling summer salad w / za'atar pesto v cranberry bean + ribboned zucchini salad gf + v fattoush salad w / a creamy sumac - pine nut sauce gf + v fennel - roasted carrot + shallot salad w / shaved apples gf + v fruity shredded kale salad, for a crowd gf + v garlic + spice market carrots w / tahini yogurt gf + v garlicky tamari roasted chickpea salad gf + v grilled panzanella salad w / peaches & fennel gf + v herbed black beluga lentils w / garlic scapes + yogurt sauce v + gf lemony fennel, radish, and kale salad gf + df mellow melon salad gf + v midsummer cherry & amaranth panzanella salad gf + v moroccan harissa salad gf + v pickled corn succotash salad gf + v pulled salmon salad gf + df quinoa salad w / beets, blood orange + chimichurri gf + v raw veggie + ginger rice bowl w / sriracha tahini gf + v roasted turmeric -
chili chickpeas + pear salad gf + v roasted radish + garlic salad with
coconut milk dressing gf + v sautéed grapes, autumn kale + edamame salad w / shiso vinaigrette gf + v shaved carrot & avocado salad w / tahini gf + v spring garlic + yam salad gf + v squash, parsnip, + kale salad w / pomegranate dressing gf + v strawberry
coconut kale slaw v summer socca salad w / burst tomatoes + roasted zucchini gf + v summer salad w / za'atar pesto gf + v thai slaw gf + v vegan caesar pasta salad gf + v vegan caprese salad gf + v warm fingerling potatoes w / garlic - turmeric sauce gf + v
An easy raw food
coconut soup recipe made from a young
coconut and plenty of Thai spices, including ginger (or Thai galangal if you can find it),
lime juice, curry powder, cilantro and
chili.
To make the sauce, in a medium - sized sauce pan, combine the
coconut milk,
lime zest,
lime juice, garlic,
chili paste, cumin and cardamom.
Chili Lime is seasoned with chili pepper, organic coconut palm sugar, orange peel, cumin, lime and avocado
Chili Lime is seasoned with
chili pepper, organic coconut palm sugar, orange peel, cumin, lime and avocado
chili pepper, organic
coconut palm sugar, orange peel, cumin,
lime and avocado oil.
Ingredients: 75 ml water 3 tablespoons (45 ml) creamy unsweetened almond butter 1 tablespoon (15 ml)
coconut aminos 1 teaspoon (5 ml)
chili sauce or hot sauce 2 tablespoons (30 ml)
coconut sugar 1 garlic clove, minced 1/2
lime, juiced 2 tablespoons (30 ml) Avocado Oil 1 egg, * whisked (optional) 1/2 sweet onion, chopped 3 tablespoons (45 ml) chopped nuts (of your choice) 3 tablespoons (45 ml) scallions, chopped 2 medium zucchinis, spiralized
Sweet potatoes, beans, sesame seeds,
coconut milk, black olives, fresh mint,
chili,
lime, green curry paste, and smoked paprika are mashed and shaped into patties, doesn't it all sound just heavenly?!
• 4 large carrots, grated • 1 small daikon radish, peeled and grated • 1 English cucumber, thinly sliced • 1/4 cup (60 ml) GF rice vinegar • 1 tablespoon sugar • 1/4 teaspoon salt, plus more to taste • 2 avocados, halved and pitted • 1 - inch (2.5 cm) piece ginger, peeled and minced • 2 tablespoons to 1/4 cup (60 ml) water • 1 tablespoon fresh
lime juice • 1 garlic clove • 1 tablespoon
coconut oil (OF: omit) • One 16 - ounce (454 g) package sprouted or extra-firm tofu, drained and cubed • Black pepper • 8 ounces (227 g) brown rice noodles • 2 cups (210 g) mung bean sprouts • 1/2 cup (30 g) chopped cilantro • Unsalted peanuts •
Chili sauce, such as Sriracha sauce, optional
Mango, green papaya, durian, jackfruit, goji berries, kale, cabbage, spinach, mung bean sprouts, cilantro, green onion,
chili, lemongrass, Asian
lime leaf, young
coconut, sea vegetables, shitake mushrooms, sesame seeds, tahini, almond butter, tamari, miso, kelp noodles, dates, agave, stevia.
Ingredients 1 c. sunflower seeds (or mushrooms) 1 c. walnuts 1 red onion 2 tomatoes 1 jalepeno, vein and seeds removed 1 garlic clove 1/2 c.
coconut aminos or 1/4 c. gluten free tamari juice of one
lime 1 T. cumin 1 T.
chili powder 1 tsp.
Tagged bird's eye
chili peppers, black pepper,
coconut aminos,
coconut vinegar, creamy almond butter, garlic, honey,
lime juice, paleo Asian recipes, paleo condiments, paleo hoisin sauce, paleo salad dressing recipes, paleo salad recipes, paleo sauce recipes, paleoeffect, sesame oil.
Wild salmon is poached for just five minutes in a heady
coconut - milk broth infused with Thai red
chili paste, fresh ginger, and
lime juice.
For the sauce, I used fresh squeezed
lime juice (can sub two tablespoons of tamarind paste plus six tablespoons of rice vinegar), reduced sodium soy sauce (can sub tamari sauce or
coconut aminos), Truvia Brown Sugar Blend (can sub twice as much honey,
coconut sugar, regular brown sugar, or sugar - free all - natural Sukrin Gold Brown Sugar), fish sauce (can sub vegan fysh sauce), and sriracha red
chili sauce (can sub one half teaspoon of crushed red pepper flakes).
Raw Spicy
Lime Bites For a neat change of pace, these spicy
lime bites are made with dates,
coconut oil, almonds, cashews,
lime juice, ginger, and
chili peppers!