Sentences with phrase «coconut oil and water»

Unlike conventional drug treatments for Alzheimer's disease, coconut oil and water may help resolve some of the root...

100g avocado, fresh ginger (as much as you like, I use about 5 - 10g) 1/2 squeezed lime, 10g coconut oil and water (just to make it able to drink out of a straw) Mix it in a blender until smooth, this is delicious and has a lot of good fats in it!

In a jug, mix together the syrup, coconut oil and water then add this to the dry ingredients and stir until well combined.

In a separate bowl, combine maple syrup, melted coconut oil and water.

Lightly beat the eggs with a fork, combine with coconut oil and water, add to the bowl and stir well to ensure everything is evenly mixed.

Lightly beat the eggs with a fork, combine with rice syrup, coconut oil and water, add to the bowl and stir well to ensure everything is evenly mixed.

Add coconut oil and water, then blend until smooth!

Add dates and coconut oil and water and pulse until doughy texture is achieved.

The recipe called for sunflower seeds, flax seeds, hazelnuts or almonds, rolled oats, chia seeds, psyllium seed husks (or psyllium husk powder), sea salt, maple syrup, coconut oil and water.

I think I'll throw it back in with some almond butter and more coconut oil and water and see what happens?

Process cashews, coconut oil and water in a food processor until smooth.

Add vanilla, dates, coconut oil and water.

Hi Alex, I would recommend adding a little more coconut oil and water to the mixture next time and see how they turn out.

First place one cup each of the almonds, pumpkin seeds, ground flaxseed and sunflowers seeds in a food processor and blend for a minute or so until smooth, then transfer the mix to a bowl and stir in the remaining half a cup each of pumpkin seeds and sunflower seeds along with the salt, coconut oil and water.

Not exact matches

Coconut oil and potato starch ensure mouth - watering juiciness and chew.

The best - selling grocery item in the U.S. was Green Mountain Coffee Keurig Coffee Lover's Variety Pack Single - Serve K - Cup Sampler, 40 Count, the Glaceau Smartwater Vapor Distilled Water, and Viva Naturals Organic Extra Virgin Coconut Oil.

I have substitute the coconut milk and the oil with water, I hope it will work the same

Wet ingredients 160 ml / 2/3 cup plain unsweetened yogurt or plant yogurt 80 ml / 1/3 cup coconut oil, butter or olive oil 10 fresh soft dates, pitted and mashed 3 large eggs (or 3 tbsp chia seeds mixed with 9 tbsp water) 1/2 cup / 120 ml apple sauce, unsweetened (see below for instructions hot to make your own) 3 organic apples

I like washing the mask off with a handful of oats soaked in hot water so that I give my skin a little exfoliation too and then I finish by moisturising with a little coconut oil!

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

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

1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces

I'm confused as how much of the water goes to the chia seeds and how much to the mix of coconut oil and dates that goes in the blender.

Soak the dates in a bowl of hot water for 20 minutes, then drain and put them into a blender with the coconut milk, coconut oil, salt and vanilla powder.

4 cups Oat Flour 1 cup Maple Syrup Powder 1/2 teaspoon Sea Salt 1/2 cup Coconut Oil 1/2 cup Date Paste 2 tablespoons Vanilla Extract 3 tablespoons Filtered Water 1 1/2 cup Raisins (plumped in warm water for 30 minutes and draWater 1 1/2 cup Raisins (plumped in warm water for 30 minutes and drawater for 30 minutes and drained)

I didn't have quite enough ground almonds so I used 100g fine oatmeal so I think gluten free flour would work weak too, you might need a bit more coconut oil and / or water though.

Panna Cotta (adapted from Living Raw Food) 4 cups coconut milk (see below) 1/2 cup Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1 cup meat of fresh young coconut 1/2 cup raw agave syrup OR another sweetener of choice seeds from 2 vanilla beans 1/2 cup coconut oil

Rose and Lavender Parfait 6.5 oz (about1 1/2 cups) meat of young Thai coconut 1 1/4 cup coconut water 1/4 cup purified water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1/4 cup cashews — soaked for 2 hours 4 - 5 tablespoons light agave syrup or another sweetener of choice 1 teaspoon vanilla extract 1/2 tablespoon freshly squeezed lemon juice pinch of sea salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3 cup coconut oil — melted

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

Coconut oil melts above 76 degrees F. Stick the container in a bowl of hot water and it should liquefy.

Melt the chocolate and coconut oil in a double boiler over medium - low heat or place a glass bowl on top saucepan of simmering water.

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) Then add coconut oil, water and maple syrup.

Heat 1/4 cup of water, agave nectar, and coconut oil in a saute pan.

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.

1 teaspoon olive oil 1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2 teaspoons fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder Pinch cinnamon About 3 stems of fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a lime

, then all you need to do is add some coconut oil, or coconut oil and bicarb soda to your brush then rinse with water [3].

1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste

Filtered water, tapioca starch, coconut oil, non-GMO expeller pressed: canola and / or safflower oil, pea protein isolate, vegan natural flavours, sea salt, xanthan gum, yeast extract, lactic acid (vegan), titanium dioxide (a naturally occurring mineral), carrageenan, annatto (colour), vegan enzyme.

Ghee is a lactose - and casein - free version of butter without the excess water, while MCT oil — medium - chain fatty acids that are found in coconut oil — provides LDL cholesterol - lowering lauric acid.

Next, make your cheesecake filling by adding the water, maple syrup or honey, coconut oil, lemon juice, scraped vanilla beans and drained cashews to a high - powered blender.

For the middle (cheese) layer: ingredients: 1 cup raw cashews, soaked in water for at least 2 and up to 8 hours zest and juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and uniform.

Tip # 2: You will need to store the tahini in a BPA - free air - tight container in the refrigerator, and it may become hard (due to the coconut oil), but just leave it out on your counter top at room temperature before using, or put it in a bowl of warm water to soften it up.

For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking time.

In a separate medium - size bowl, place the melted coconut oil, vinegar, vanilla and coffee, wine or water, and whisk to combine well.

In a small bowl mix coconut oil (softened in micro if necessary), syrup, egg white, water, and extract.

In a small bowl, mix together the freshly made espresso (or water plus espresso powder), vinegar, maple syrup, and melted coconut oil.

However, as I stared at that jar of lard - looking coconut oil, I realized it would unlikely blend up and dissolve in cold water.

I drink very warm water with lemon juice and zest, a touch of raw honey, and 2 tsp coconut oil in the morning.

I like the Tropical Traditions teeth cleaner, which only contains: purified water, organic virgin coconut oil, baking soda, xanthum gum, wildcrafted myrrh powder, stevia, and organic essential oils of cinnamon and clove, if you get the cinnamon flavor, as I do because I take homeopathics so need to avoid mint (which is surprisingly difficult to do).