oz / 2 cups) raw macadamia nuts, soaked in water overnight, drained 2 tablespoons
coconut oil Juice of 1 lemon 1 teaspoon salt 1 teaspoon savoury yeast flakes
Print Maqui berry - vanilla cupcakes Ingredients Crust 100 g almonds roasted 30 g cashews 10 g hemp seeds 2 tablespoons coconut oil 1 - 2 tablespoons agave Vanilla layer 100 g cashews previously soaked for minimum 4 hours 3 tablespoons agave 4 tablespoons
coconut oil juice of -LSB-...]
Not exact matches
But here we make it a tad more special and extra delicious by cooking the oatmeal with pure apple
juice / cider, spices, butter or
coconut oil and chopped almonds for extra rich flavor and texture.
Yogurt Cream 1 cup macadamia nuts - soaked overnight 1 cup cashews — soaked overnight 2 tablespoons light agave syrup 1/2 cup water 2 tablespoons vanilla extract 2 tablespoons raw honey zest of 2 lemons 2 tablespoons freshly squeezed lemon
juice 1/2 teaspoon nutritional yeast pinch of salt 8 tablespoons Bio-k acidophilus 1 cup
coconut oil 2 tablespoons sunflower lecithin (optional)-- really good for you
Filling 1/3 cup virgin
coconut oil 1/3 cup agave syrup (nectar) 2 cups raw cashews, soaked for at least 2 hours and up to 8 hours Zest and
juice of 1 large lemon Zest and
juice of 1 orange 2 tsp.
Kuchen Ice - Cream 2 cups raw cashews — soaked overnight 2 cups meat of fresh young Thai
coconut 1 cup freshly squeezed apple
juice 3/4 cup agave syrup or another sweetener of choice zest of 2 oranges 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon ground ginger 3/4 cup
coconut oil
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
It couldn't be easer to make too, all you have to do is slice up the veggies, cook them with
coconut oil for ten minutes and then mix them in with some buckwheat noodles, dried herbs, tahini, lemon
juice and tamari.
3/4 cup unsweetened almond milk 1/4 cup ground chia seeds or flax seeds 3/4 cup (105 g) buckwheat flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) tapioca flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 3/4 cup
coconut sugar 1 cup olive
oil 2 teaspoons vanilla extract zest of 1 orange 1/4 cup freshly squeezed orange
juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — chopped
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
1 - 2 tbsp olive
oil or
coconut oil 1 red onion, peeled and finely chopped 1 clove garlic, peeled and finely chopped 20 wrinkly black olives, pitted 2 tbsp pickled capers, drained 2 tbsp finely chopped fresh mint 2 tbsp finely chopped fresh parsley 1 handfull almonds, chopped 2 tbsp lemon
juice 4 tbsp raisins or finely chopped dates 150 g / 1 cup feta cheese (optional)
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
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!
2 large onions
Oil for frying — I use a tsp of coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten f
Oil for frying — I use a tsp of
coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten f
oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest &
juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten free
I also made some other substitutions: 5 T
coconut oil + 2 T lemon
juice for the margarine, 1 T kuzu for the cornstarch, and I used a combination of almonds, cashews, and pinenuts in the filling.
3/4 cup raw cashews 1/3 cup pumpkin seeds 6 medjool dates 1/4 cup
coconut 1 tbsp hemp seeds 1 tbsp
coconut oil 2 tsp moringa powder 1 tsp chia seeds 1/2 tsp vanilla extract zest of 1 large lemon
juice of half a lemon pinch of salt extra shredded
coconut and lemon zest to roll balls in
Add in the eggs, maple syrup,
coconut oil, lemon
juice / vinegar and vanilla and whisk it all together.
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
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
4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon
juice 2 Tbsp olive
oil 2 Tbsp
coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)
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.
I combined ground almond flour, Meyer lemon
juice, a little maple syrup, a little organic
coconut oil, some unsweetened shredded organic
coconut, and what I had left of my lavender sugared Meyer lemon peel (ok, so they're not completely free of sugar, but almost).
We've tried just about everything, from smoothies, to miralax, prune
juice, flax
oil, and
coconut milk with no success.
For the liquid, I used a 3:1 orange
juice to cultured
coconut milk ratio and sunflower
oil for the fat.
3 cups soaked cashews (soaked for 3 hours in water) don't soak any longer 1 1/2 cups almond milk I cup fresh lime
juice 2 teaspoon packed lime zest 3/4 cup agave or maple syrup 1 teaspoon vanilla A pinch or two of salt 3 tablespoons lecithin 3/4 cup
coconut oil or
coconut butter
Add in the reserved 1 Tbsp of flax meal, chickpeas, tahini, lemon
juice, olive
oil,
coconut sugar, garlic, red pepper flakes, salt and herbs (if using).
1 1/2 pounds carrots, peeled and sliced 2 tablespoons
coconut oil 1 tablespoon tahin 1 large red onion, thinly sliced 2 cloves of garlic, minced 2 tablespoons grated fresh ginger 3 cups reduced - sodium vegetable broth 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon cinnamon salt and pepper, to taste 2 teaspoons fresh lime
juice crushed red pepper, to taste chopped fresh cilantro
3 cups cashews, soaked for 1 hour 3/4 cups
coconut oil, melted fresh squeezed lemon
juice of 1 lemon 1/2 cup agave nectar (or raw honey if not strict vegan) 1 tablespoon pure vanilla extract 1/4 cup filtered water
While the vegetables are doing their thing, mix your
coconut yogurt, 2 tablespoons of mint, lime
juice, olive
oil and 1 pressed garlic clove in a small bowl.
While this may be true for
juices, it's not for
coconut oil.
Tags: almond milk, breakfast, brown sugar, buckwheat,
coconut oil, fresh ginger, ginger, maple syrup, orange, orange
juice, pear, pears, rhubarb, salt, sugar free, sweet, vanilla, vegan
1 cup gluten - free flour mix (see above) 1/4 teaspoon salt 1/2 tablespoon baking powder 1/4 cup sugar 2 tablespoons crushed poppy seed 1 T soy flour [you can use chickpea flour] 7 T soy milk 2 T lemon
juice 1/2 t grated lemon zest 2 T
coconut oil, melted [you can use margarine]
I drink very warm water with lemon
juice and zest, a touch of raw honey, and 2 tsp
coconut oil in the morning.
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.
Add all the ingredients into a clean food processor again: cashews, warm but not hot
coconut oil, lemon
juice, agave nectar, vanilla extract, water.
Add all the other ingredients: agave,
coconut oil, lemon
juice.
For the Sloppy Joe: 1 tablespoon plus 1 teaspoon
coconut oil, divided 1 medium onion, diced medium 1 pound seitan, chopped into bite sized pieces 3 cloves garlic, minced 1 tablespoon minced fresh ginger 2 tablespoons chopped fresh thyme 1 tablespoon sweet paprika 1/2 teaspoon salt 1/2 teaspoon allspice 1/2 teaspoon crushed red pepper flakes 1/8 teaspoon cinnamon Several dashes fresh black pepper 14 oz can crushed tomatoes 2 tablespoon pure maple syrup 1 tablespoon fresh lime
juice 2 teaspoons yellow mustard
1 clove garlic, peeled 1 medium jalapeno (or serrano) chile, deseeded and chopped 1/2 teaspoon fine grain sea salt, plus more to taste 1 tablespoons sunflower
oil 1 small bunch of scallions, thinly sliced (~ 8 scallions) 1/2 cup finely chopped cilantro 1 14 - ounce can of
coconut milk (full fat) 3 tablespoons freshly squeezed lemon
juice, plus more to taste
I also only had almond meal (trader joes) unblanched, and substituted fresh lime
juice for the vinegar and used 1tbsp olive
oil, didn't have
coconut oil.
Make the filling: whisk together the lemon
juice,
coconut oil, honey, and eggs in a medium bowl.
Add the lemon zest from one lemon, lemon
juice, maple syrup,
coconut oil, and almond milk and blend on a high setting for 90 seconds.
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 r
coconut flour (topping)
Coconut oil (I use the spray, just to lightly grease the r
Coconut oil (I use the spray, just to lightly grease the ramekin)
Coconut Flour — Eggs —
Coconut Oil — Honey — Lemon
Juice — Strawberries — Blueberries — Raspberries —
Coconut Milk
In a separate large bowl mix together all wet ingredients: zucchini, carrots, shredded apple, eggs, maple syrup, vanilla extract,
coconut oil, orange
juice, zest and yogurt.
It is made of chili garlic sauce, shallots, macadamia nuts, ginger, coriander, fish sauce, lime
juice, brown sugar, sesame
oil and
coconut milk.
Ingredients: Organic
coconut oil saponified, organic olive
oil saponified, organic jojoba
oil saponified, vegetable glycerin, organic guar gum, organic aloe vera leaf
juice, rosemary extract.
Requirements:
Juice of half a lemon, 1/4 teaspoon turmeric, a teaspoon of honey, a teaspoon of
coconut oil, 1 cup of hot water, which can be optionally replaced with milk.
The Vanilla Bean Cheesecake layer is made from a simple mixture of Cashews, Refined
Coconut Oil (always use refined unless you want to impart a coconut - ty flavor to your desserts), Agave Nectar, Vanilla Bean Paste, Lemon Juice and So
Coconut Oil (always use refined unless you want to impart a
coconut - ty flavor to your desserts), Agave Nectar, Vanilla Bean Paste, Lemon Juice and So
coconut - ty flavor to your desserts), Agave Nectar, Vanilla Bean Paste, Lemon
Juice and Soy Milk.
SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup /
coconut nectar 2 1/2 tablespoons fresh lime
juice, plus extra 1 1/2 teaspoons toasted sesame
oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons
coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big deal!)