Sentences with phrase «coconut juice topped»

Not exact matches

If I left it to soak in a bowl with orange juice, then blended it all with frozen bananas (no extra milk / water), and topped with shredded coconut and strawberries, do you think it could work?

My favourite snack right now is juice or fruit with some hemp seeds and desiccated coconut sprinkled on top!

Dreamy buttery cake drenched with pineapple juice and sweetened creamy coconut topped with whipped cream and coconut flakes make up this delightfully light and fluffy Pina Colada Poke Cake.

The orange juice gives it a nice subtle sweetness, the flaked coconut gives it a simple crunch and the toppings give it all decadence that a tasty brunch recipe needs.

Pomegranate Coconut Smoothie is a simple, yet delicious smoothie recipe made with pomegranate juice that's a natural source of antioxidants, non-dairy coconut yogurt, vanilla bean powder (or extract), vanilla plant - based protein powder, pomegranate arils, and is then finished with a tasty cashew - coconut tCoconut Smoothie is a simple, yet delicious smoothie recipe made with pomegranate juice that's a natural source of antioxidants, non-dairy coconut yogurt, vanilla bean powder (or extract), vanilla plant - based protein powder, pomegranate arils, and is then finished with a tasty cashew - coconut tcoconut yogurt, vanilla bean powder (or extract), vanilla plant - based protein powder, pomegranate arils, and is then finished with a tasty cashew - coconut tcoconut topping!

Pin It Ingredients: the base 1 and 1/2 cups desiccated coconut 1/2 cup raw cashews 8 dates zest of one lemon the top your briefly soaked cashews, strained juice of half a lemon add 1 heaped tablespoon honey * 140 grams... Continue Reading →

Definitely do NOT use quick oats) 1/2 lemon (use rind and juice) 1/4 cup of blueberries 1 tsp coconut flour (topping) Coconut oil (I use the spray, just to lightly grease the rcoconut flour (topping) Coconut oil (I use the spray, just to lightly grease the rCoconut oil (I use the spray, just to lightly grease the ramekin)

1 cup of raw cashews, soaked overnight in fresh, purified water 1/4 cup coconut butter (not oil) or maple syrup 1/4 cup of lemon juice 1 teaspoon of coconut oil, melted 1 teaspoon of vanilla extract Pinch of pink Himalayan salt Topping: Shredded coconut flakes

Lemon Strawberry Shortcake Cake: 5 eggs 1/3 cup Anthony's Coconut Oil, melted 1/3 cup Anthony's Coconut Sugar 1/3 cup maple syrup 1/2 cup lemon juice 1/2 cup Anthony's Coconut Flour 1 cup Anthony's Brown Rice Flour 1/2 cup Anthony's Tapioca Starch Pinch salt 1/3 teaspoon baking soda Topping: 1/2 cup coconut cCoconut Oil, melted 1/3 cup Anthony's Coconut Sugar 1/3 cup maple syrup 1/2 cup lemon juice 1/2 cup Anthony's Coconut Flour 1 cup Anthony's Brown Rice Flour 1/2 cup Anthony's Tapioca Starch Pinch salt 1/3 teaspoon baking soda Topping: 1/2 cup coconut cCoconut Sugar 1/3 cup maple syrup 1/2 cup lemon juice 1/2 cup Anthony's Coconut Flour 1 cup Anthony's Brown Rice Flour 1/2 cup Anthony's Tapioca Starch Pinch salt 1/3 teaspoon baking soda Topping: 1/2 cup coconut cCoconut Flour 1 cup Anthony's Brown Rice Flour 1/2 cup Anthony's Tapioca Starch Pinch salt 1/3 teaspoon baking soda Topping: 1/2 cup coconut ccoconut cream...

Add the zest to a bowl with condensed milk, whipped topping, key lime juice and toasted coconut (save a little coconut for garnish.)

Place rhubarb and berries in large saucepan and place coconut sugar, orange juice and zest, ginger, vanilla and water over the top.

I topped mine with roasted pecans, and frosting with coconut oil, powdered sugar, lemon zest, pineapple juice and butter, so good!

Stracciatella Ice Cream Cheesecake Squares — a thin, raw gooey brownie base topped with a creamy concoction of cashews, lime juice, coconut milk and maple syrup, a generous stir in of chocolate chips and a melted drizzle of warm chocolate sauce.

1 cup 2 % Greek yogurt, plain 1/2 cup cane sugar 1/2 cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2 tablespoons melted coconut oil (or 2 tablespoons canola oil) 1 teaspoon vanilla bean paste (or extract, but paste is preferable) zest of 3 blood oranges (can reduce slightly if you use more juice) 1 vanilla bean, scraped 1 egg 1 egg white 1 cup whole wheat pastry flour 2/3 cup whole wheat white flour 1/3 cup wheat germ 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon cinnamon cinnamon - sugar or turbinado for sprinkling on top (optional)

Low - Sugar Gluten - Free Vegan Strawberry Streusel Bars Crust 1 1/2 C almond meal 1/2 C flax meal 1/4 tsp salt 2 T coconut oil, melted 1 T vanilla 1 T water Filling 1 C fruit preserves (strawberry, raspberry, apricot, etc. — I like to use preserves that are sweetened only with fruit juice) Crumb Topping 1/4 C almond meal 2 T flax meal 2 T coconut oil, melted 2 T brown sugar 1/2 tsp salt 1/2 C dried coconut, unsweetened 1 C chopped walnuts Preheat oven to 350 °F.

I did not have grapeseed oil so I used half olive and half coconut oil (melted on the stove top), I added the zest and juice of half a lemon, and topped the whole messy affair off with 1/2 teaspoon vanilla!

Marinated in lime juice and fish sauce (for extra umami), then tossed with raw collard greens (another seasonal veg) and topped with coconut flakes (for crunch), those raw ribbons make for a colorful, craveable, earthy - tart salad.

I made this with a can of crushed pineapple (same size can) juice and all... it was delish... Mixed a small container of cool whip 1/2 c, of sliced almond and 1/2 cup coconut and put a scoop on top to serve... it was very yummy.

With the bright broccoli, and thin, white coconut broth, simply douse everything with a good amount of lime juice, and the soup takes on an entire (equally delicious) different personality - same toppings (tofu / almonds / scallions).

Combine the blitzed strawberries with the reduced juice and coconut cream scooped from the top of a chilled can of coconut milk.

3) Add COCONUT MILK, LENTILS, CHICKPEAS (with juice), WATER, and SALT; bring to boil, then reduce heat to low; cover and simmer 20 - 30 minutes (until lentils are tender and cooked through); serve warm; garnish with: cilantro, sliced green onion (tops), and / or lime.

After Surf Smoothie Bowl Base 1 Acai Packet 3 Handfuls of Frozen Mango (or any fruit - I also love blueberries) 2 Frozen Bananas Just Enough Almond Mylk or Apple Juice to Blend Toppings Chopped Fruit (kiwi, banana, mango etc) Rawnola or Granola Coconut Shreds (toasted coconut is aCoconut Shreds (toasted coconut is acoconut is amazing)

Fruit Filling: 3 cups sliced fresh rhubarb 2 cups fresh mango chunks 2 tablespoons whole wheat flour 1/4 teaspoon ground ginger 1 teaspoon finely shredded orange peel 2 tablespoons fresh orange juice 2 tablespoons honey Topping: 3/4 cup old fashioned rolled oats 1/4 cup whole wheat flour 1/4 cup packed dark brown sugar or sucanat 1/4 cup unsweetened coconut flakes 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 cup butter, melted

1/2 c. top quality olive oil 1/3 c. blood orange juice 1 T. whole grain mustard 1 small shallot, very finely minced 2 cloves garlic, very finely minced 1 t. coconut palm sugar (or sub in any sweetener of preference) 1/2 t. cracked black pepper 1 t. fine grain sea salt 1 T. smoked spanish paprika

Cut the chicken breast in half, cover with cling film and using a rolling pin gently bash the chicken so that it is roughly the same thickness all over, heat a non stick frying pan, add the coconut oil and when melted place your chicken in the pan, on a moderate high heat slightly sear the chicken then finish cooking on a medium heat, once the chicken is almost cooked add the orange, lemon and lime juice and the honey and bring to a rapid bubbling simmer until the sauce thickens to a glaze, this will only take a minute or so, place the chicken in the lettuce wraps spooning over the glaze, return the pan to the heat and add the coconut milk using a spatula scrap the coconut milk around the pan so that it picks up the left over cooking juices, take of the heat immediately, top your sticky sweet glazed chicken with the salsa and finish off with a drizzle of the coconut dressing.

Try adding healthy fat - packed ingredients like avocado, nut butter, or coconut oil for the perfect meal to not only help you recover, but get your creative juices flowing (think toppings!).

for the buttermilk, add 1 tsp of lemon juice to a measuring cup, then top off with almond milk to equal one cup (or dairy free milk of your choice)... for your butter; substitute coconut oil or Earth Balance buttery sticks.

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8 ounces udon or rice noodles 2 tablespoons vegetable or coconut oil 6 cloves garlic, minced 1 tablespoon minced ginger 2 tablespoons red curry paste 1 teaspoon turmeric 1 (1 - pound) package Nasoya extra-firm tofu, drained and cubed 2 teaspoons sea salt 2 (13.5 - ounce) cans coconut milk 1 tablespoon brown sugar 1 tablespoon lime juice Toppings: Chopped fresh basil or cilantro, toasted cashews, lime wedge

Order the # 83 smoothie — green juice base with almond butter, dates, aloe, ginger, honey, and pistachio, any of the juices /» milks», and the «Ba» bowl + add reishi mushroom ($ 2) which is banana, almond butter, house coconut milk, cacao nibs, honey, raw granola, and probiotic chocolate topping.

ingredients FOR THE CAKE: 1 and 3/4 cups all - purpose flour 1 and 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2/3 cup vegetable oil (plus more for greasing) 3/4 cup granulated sugar 1 cup coconut milk (plus 2 tablespoons) 2 lemons (finely grated zest, plus 3 tablespoons of juice) 1 teaspoon vanilla extract FOR THE COMPOTE: 1 cup blueberries 1 tablespoon lemon juice 1 tablespoon granulated sugar 3 tablespoons cold water (plus 1 and 1/2 teaspoons) 1 and 1/2 teaspoons cornstarch FOR THE TOPPING: 1 cup plain coconut - milk yogurt 1 teaspoon vanilla extract 2 and 1/2 teaspoons confectioners» sugar

2 teaspoons matcha green tea powder Squeeze of fresh lime juice (optional) Recommended Toppings: Sliced bananas Toasted Coconut Goji berries Chopped almonds Hemp seeds Cacao nibs

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

Acai Roots, a lifestyle brand, top supplier of natural and organic Brazilian style super food acai products, today announced the launch of its newest ready - to - drink beverage, Acai Juice + Coconut Water.

Place apples and peaches in a large bowl and top with cinnamon, coconut sugar, orange juice and tapioca flour.

We mix with Almond Milk or Acai juice at night then it gets overnight for us to top with fruit, hemp seeds and coconut.

for the topping: 1 cup of gluten - free flour 1/2 cup of quick cooking polenta 1/3 cup of sugar (coconut palm sugar or white sugar) 1/2 teaspoon of baking powder a pinch of sea salt 1 egg 1/2 cup of extra virgin olive oil for the filling: 2 pints of blueberries 5 - 6 peaches, pitted and thinly sliced 1/3 cup of sugar (coconut palm or white sugar) 2 tablespoons of gluten - free flour the juice of 1/2 a lime a pinch of sea salt

Scone ingredients • 1/2 cup unsweetened almond milk • 1/2 tablespoon apple cider vinegar • 1/2 cup plus 2 tablespoons gluten free rolled oats • 1 1/2 cups 1 to 1 Gluten - Free Flour Blend • 1/4 cup plus 1 tablespoon coconut sugar, plus more for sprinkling on top • 2 teaspoons baking powder • pinch of sea salt • zest of 2 organic lemons, divided • 1/4 cup neutral coconut oil — scoopable, at room temperature • 1/2 cup pistachios — chopped, plus more for garnish • 1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (water from a can of chickpeas or other beans) • 1 teaspoon vanilla extract for the glaze • 1/4 cup cashew butter • 1 1/2 tablespoons maple syrup or honey • 1/4 teaspoon turmeric — for colour • juice of 1 lemon

For the Apple Crunch Topping: 1/2 cup packed dark brown sugar 1 cup finely chopped tart apples 1 cup sliced almonds 1/4 cup whole wheat pastry flour 2 teaspoons ground cinnamon 5 Tablespoons liquid coconut oil For the Apple Cake: 1 cup unbleached all - purpose flour 1 cup whole wheat pastry flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon sea salt 1/2 cup liquid coconut oil 1/2 cup turbinado sugar 2 Tablespoons egg replacer powder 1 Tablespoon vanilla extract 3/4 cup apple juice 1/3 cup coconut milk

for the matcha lime mousse 3/4 cup (135g) white chocolate chips (I use these vegan ones) or chopped white chocolate 2 teaspoons vegan gelatin or 1 ounce (30g) dried Irish moss 1/2 cup (75g) raw cashews — soaked for 4 hours 3/4 cup unsweetened almond milk, preferably homemade zest of 2 limes or lemons 1/2 cup freshly squeezed lime or lemon juice 1 1/2 tablespoons honey or maple syrup 1 teaspoon coconut oil 2 tablespoons matcha powder, plus more for dusting on top 2 strawberries — thinly sliced, optional

1/2 cup unsalted butter (1 stick), softened 1 1/3 cups granulated sugar 3 large eggs 1 1/2 cups all - purpose flour 1/2 teaspoon salt 1/8 teaspoon baking soda 1/2 cup plain Greek yogurt or sour cream 2 teaspoons lemon zest 1 tablespoon lemon juice 1/2 cup sweetened flaked coconut, plus extra for topping cake

-LSB-...] Artichoke Loaded Potato Skins Coconut Rum Grilled Shrimp Hummus Pita Pizza Fruit and Juice Popsicles Pea Salad Right Column (from top): Ranch Chicken Pasta Salad -LSB-...]

My usual meal breakdown looks like: A large bowl of white rice (~ 600g) with salty topping, some bananas and fruit juice for breakfast, More rice and fruit juice during lunch, then a coconut oil or butter stir fry with another huge bowl of rice (with more fruit juice, of course).

Lemon - Vanilla Coconut Cream: Cream from 1 can of coconut milk (Put the can in fridge for a few hours, scrape out the cream that rises to the top) ⅛ tsp vanilla extract 1 Tbsp fresh lemon juice Zest from 1/2 lemon 1/4 tsp pure maple syrup (can add a bit more of you like it sCoconut Cream: Cream from 1 can of coconut milk (Put the can in fridge for a few hours, scrape out the cream that rises to the top) ⅛ tsp vanilla extract 1 Tbsp fresh lemon juice Zest from 1/2 lemon 1/4 tsp pure maple syrup (can add a bit more of you like it scoconut milk (Put the can in fridge for a few hours, scrape out the cream that rises to the top) ⅛ tsp vanilla extract 1 Tbsp fresh lemon juice Zest from 1/2 lemon 1/4 tsp pure maple syrup (can add a bit more of you like it sweeter)

2 - 3 tablespoons stable cooking fat (coconut, ghee, chicken schmaltz) 2 red bell peppers, diced 1 small onion, diced 1 clove garlic, minced 1 large potato, diced 1 celery spear, chopped 1 carrot, diced 1 inch fresh ginger, peeled / minced 2 cups chicken stock, plus water if desired 1/2 bunch fresh cilantro, stems removed and chopped fine 1/2 teaspoon each of fennel seed and cumin 1/4 teaspoon each of turmeric and cayenne juice of 1/2 fresh lime salt / pepper to taste plain yogurt for topping

Add the coconut into the machine on top of the dates and then add the lemon juice.

Ingredients: * Gluten - Free Rolled Oats, * Walnut Meal, * Tart Cherries, * Herbal Tea Infusion (Water, * Lemon Balm, * Passionflower, * Ashwaghanda, * Oat Tops), * Honey, * Soy Lecithin, * Tart Cherry Juice Concentrate, * Poppy Seeds, * Coconut Oil, * Flax Meal, Agar, Locust Bean Gum, Ancient Sea Salt.

for the topping: 1 cup of gluten - free flour 1/2 cup of quick cooking polenta 1/3 cup of sugar (coconut palm sugar or white sugar) 1/2 teaspoon of baking powder a pinch of sea salt 1 egg 1/2 cup of extra virgin olive oil for the filling: 2 pints of blueberries 5 - 6 peaches, pitted and thinly sliced 1/3 cup of sugar (coconut palm or white sugar) 2 tablespoons of gluten - free flour the juice of 1/2 a lime a pinch of sea salt

1 medium sweet potato 1 cup chickpeas 2 Tbsp Tahini 1 Tbsp Olive Oil 1 Tbsp Lemon Juice 2 - 3 tsp Coconut Aminos 1 small clove Garlic 1 tsp Cumin 1/2 tsp Cinnamon 1/2 tsp Coriander Pinch of Sea Salt Black Pepper, to taste Toasted Almonds, for topping

Pictured top to bottom, left to right: Beginner Green Tea Smoothie, Healthy Defense Juice, Tropical Guava Pineapple Banana Smoothie, Strawberry Cheesecake Smoothie, Mango Coconut Mint Smoothie, Blueberry Banana Smoothie, Kale Spinach Lettuce Apple Green Juice, Mango Banana Smoothie, Detox Beet Carrot Smoothie