Spoon
coconut rice into bowls and top with beef mixture.
Not exact matches
Pastry 3/4 cup / 100 g oat flour (or 1 cup / 100 g rolled oats mixed
into flour in a food processor) 1/3 cup / 50 g
rice flour 1/2 cup / 50 g almond flour 2 tbsp potato starch or arrowroot 1/2 tsp sea salt 90 g / 3 oz chilled butter or solid
coconut oil, cut
into dices 3 - 4 tbsp ice - cold water
1 cup pumpkin seeds — ground
into flour in a food processor 1 cup brown
rice flour 1/2 cup gluten free oat flour 1/4 cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2 cup honey or 3/4 cup
coconut sugar 1 vanilla bean — seeds scraped out 3/4 cup powdered
coconut sugar — for dusting
I also skipped chopping the
coconut, scallions, and cilantro and instead stirred them
into the
rice during the last 5 minutes of steaming.
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
Almonds, cashews, macadamias, Brazil nuts, hazelnuts, pecans, pistachios,
coconuts, soybeans, hemp seeds, pumpkin seeds, sunflower seeds, sesame seeds, sacha inchi seeds, flaxseeds, quinoa, millet,
rice, and oats can all be liquefied
into delicious milks.
For No Bake Granola Bars, combine 2 cups old fashioned rolled oats, 1/2 cup oat flour, 2 cups puffed
rice cereal, 1/2 cup
coconut chips or other mix - ins (including nuts, if you like)
into a bowl and mix.
I also love to incorporate it
into mashed cauliflower, create a pumpkin and brown
rice seeded salad grate it
into omelettes, steam it, make a pumpkin soup with
coconut milk and even add it sliced thinly
into stir fries and curries.
Into this whisk in the
coconut oil, vanilla,
rice malt syrup (or honey) and the ricotta.
1 cup green lentils, soaked overnight, drained and rinsed 1 bunch asparagus, sliced
into bite - sized pieces 1 can
coconut milk 1 cup vegetable stock 1 small yellow onion, thinly sliced 2 tbsp fresh ginger, minced 2 tbsp green curry powder salt and pepper, to taste 1 cup basmati
rice
To turn it
into a meal, we usually make these peach salsa
rice bowls with black beans and
rice —
coconut rice, cilantro lime
rice, or magic green
rice — and dive in!
Ingredients (serve 2) 2 small carrots, cut
into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated
into small clumps (or other mushrooms of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or
rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry powder (of choice) 1 teaspoon turmeric powder 200 ml
coconut milk 2 teaspoons
coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish
organic brown
rice spaghetti pasta Filtered water, enough to boil pasta 2 TBL organic, grassfed butter or pure
coconut oil 1 pound pasture - raised, organic chicken breasts, cut
into 1/2» chunks 1 large organic onion, diced 1 medium organic red bell pepper, diced 3 - 4 ribs organic celery, diced 1/2 cup mushrooms, diced 2 - 3 cloves organic garlic, minced 1 TBL arrowroot powder (or non-GMO cornstarch) 1 tsp (or more, to taste) unrefined sea salt Freshly ground black pepper, to taste 1/8 tsp ground white pepper Dash cayenne powder 1 1/2 cups organic, grassfed cream 2 cups shredded organic cheddar (or similar style) cheese 2 - 3 TBL ground raw milk parmesan (optional)
Once your
rice has formed a nice log shape, sprinkle with toasted
coconut (optional), and cut the roll with a very sharp knife (see tips above)
into pieces.
Put the chilled macadamia nuts and
coconut flakes
into the bowl of a food processor and pulse to achieve
rice - sized pieces.
Add the oats, crispy
rice cereal, and
coconut into the dough and mix just enough to evenly combine.
2 tablespoons
coconut oil 1 brown onion, sliced 2 garlic cloves, peeled and minced 1/2 red capsicum (pepper), seeds and membrane removed, sliced 500 g (1 lb 2 oz) beef, cut
into very thin strips 1 teaspoon turmeric 2 tablespoons freshly - squeezed lemon juice 2 teaspoons freshly grated ginger 2 tablespoons wheat - free tamari 2 tablespoons tahini 1 tablespoon apple cider vinegar 120 g (41/4 oz / 2 cups) broccoli, cut
into florets 125 g (41/2 oz / 1 cup) green beans, roughly chopped 100 g (31/2 oz / 1 cup) snow peas (mangetout), sliced on the diagonal Celtic sea salt and freshly ground black pepper, to taste brown
rice, to serve
Ingredients: 3 Bell Peppers, red, orange, yellow or green 10 White Mushrooms, peeled & brushed 1 small Onion, thinly diced
into strips 1 tbsp
Coconut Oil 1 tbsp Soy Sauce 1/2 tbsp Ginger, grated 2 cloves Garlic, minced Splash of
Rice Vinegar Pink Salt & Pepper to taste Peanut Sauce & Sesame Seeds to top
Pour
coconut milk and water
into a heavy bottomed sauce pan and add the Lundberg Sushi
Rice.
I usually make a pot of
rice and beans to go with my tacos, but since I had half of a huge sweet potato left from another dinner, I sliced it up, tossed with
coconut oil, seasoned with the same spices and popped the pan
into the oven to make baked sweet potato fries!
Stir snow peas, almonds and
coconut into rice using a fork.
Assemble your pudding: pour the puffed
rice into a glass, top with the almond / chia mixture, and top with the toasted
coconut.
Zoe threw herself
into the challenge, creating a stunning look for Amanda using a mix of cinnamon, carob powder,
rice flour, paprika and cacao for foundation, spirulina for eyeshadow, raw beetroot for blush, charcoal and
coconut oil for mascara, a berry mix for lipstick and a
coconut oil for gloss.
Refined
coconut oil, for the baking sheet 3/4 cups whole wheat panko (Japanese bread crumbs) or whole wheat bread crumbs 1/3 cup vegan chicken bouillon 3 tablespoons cornmeal 1/2 tablespoon fine sea salt 3/4 teaspoon paprika 1/4 teaspoon cayenne powder 1 cup soy milk 3/4 cup brown
rice flour 1-1/2 pounds seitan (in larger blocks as opposed to thin slices), broken
into large hunks
Try brown
rice syrup or maple syrup,
coconut sugar, or raw sugar; and amend the dry ingredients if need be to take
into acct the moisture in the sweetener.
Spoon the curry
into bowls, garnish with roasted cashew nuts and serve with the
rice, and (optional) garlic rotis and tomato and
coconut sambal.
1 heaped tablespoon of green Thai curry paste About 1 litre of veggie stock 1/2 can of full fat
coconut milk About 150gr of
rice noodles 200gr of shiitake mushrooms - sliced 1 pakchoi 1/2 block of firm tofu — about 175gr — chopped
into small cubes 1 red fresh chilli 1 tablespoon of Tamari sauce The juice of 1/2 lime
Ingredients 2 handfuls of fresh spinach leaves, cleaned and chopped 1 banana, peeled and cut
into slices 50 ml natural
coconut milk with no added sugar or flavourings 50 ml
rice milk with no added sugar or flavourings 1 tablespoon agave syrup a squeeze of lemon juice 2 - 3 pinches vanilla powder dark chocolate shavings, for -LSB-...]
Ingredients: 10 oz (250 g) sweet potatoes, peeled and diced
into 1 inch (2.5 cm) cubes 24 oz (700 g) Greek plain yogurt 2 eggs 2 - 5 Tbsp
coconut sugar (I used 3 Tbsp) 4 Tbsp
rice flour or powdered skim milk 1 tsp vanilla extract Whipped cream or fruit sauce of your choice (optional)
Fragrant, hot, and subtly sweet, the creamy
coconut sauce soaks
into the soft Jasmine
rice noodles.
2 tablespoons refined
coconut oil, divided 12 oz Brussel sprouts, trimmed and quartered 1 large carrot, peeled and sliced
into thin half - moons 1/4 cup pine nuts 1/4 cup fresh basil 1 cup loosely packed fresh cilantro 1 cup finely chopped scallions 2 cloves garlic, minced 1 tablespoon fresh minced ginger 4 cups cooked and cooled jasmine
rice [see note] 1/4 teaspoon red pepper flakes 2 tablespoons soy sauce or tamari 1 tablespoon fresh lime juice 1/2 teaspoon agave
A simple homemade green curry and plenty of fresh herbs are swirled
into brown
rice noodles for this spicy and
coconut - scented gluten - free dinner.
brown
rice fettucine noodles 1 Tbsp
coconut oil 2 cloves garlic, minced 1/2 Tbsp ginger, minced 1 cup onion, diced 1 cup mushrooms, chopped 1 cup carrots, chopped 1 medium head of broccoli, cut
into florets 1 lime Scrambled egg (optional) 2 Tbsp tamari 2 Tbsp nut butter (like NuttZo) 1/2 Tbsp maple syrup Cook
rice noodles according to package instructions.
Noodle, chicken and aubergine
coconut laksa 1/2 x 250g pack dried medium
rice noodles (see tip) 1 medium aubergine, halved lengthways and cut
into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat
coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice of 1 lime, plus extra lime wedges to serveGood handful fresh basil leaves 1.
Directions Pour the
coconut milk and
rice milk
into the bowl of your -LSB-...]
Sticky Vietnamese pork meatballs with
rice noodles and pickled vegetables For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick - pickled vegetables 70 ml fish sauce100ml
rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or
coconut oil2 just ripe avocados, cut
into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.
1/2 x 250g pack dried medium
rice noodles (see tip) 1 medium aubergine, halved lengthways and cut
into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat
coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice of 1 lime, plus extra lime wedges to serveGood handful fresh basil leaves 1.
ingredients GLUTEN - FREE PIECRUST FLOUR: 1 1/4 cups brown
rice flour 3/4 cup sorghum flour 1/2 cup arrowroot starch 1/4 cup tapioca starch 1/4 cup quinoa flour OLD - FASHIONED GLUTEN - FREE PIECRUST DOUGH: 3 cups piecrust flour 1/4 Cup maple sugar 6 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon Himalayan salt 1 1/4 cups cold nondairy butter 3/4 cup cold
rice milk SAVORY BUTTERNUT SQUASH AND SAGE GALETTE: 2 tablespoons ghee,
coconut oil or nondairy butter 1 onion (thinly sliced) 1 cup fresh peas 2 tablespoons fresh sage (chopped) 2 teaspoons real maple syrup 1 butternut squash (peeled, cut
into 1 / 4 - inch slices, then cut
into thin squares) 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1 recipe Old - Fashioned Gluten - Free Piecrust Dough (sweetener omitted, chilled, and ready to press out) 1 tablespoon olive oil
Basmati
rice is simmered in spicy Thai red curry paste and
coconut milk and piled
into roasted acorn squash halves with pan-fried tempeh and peanuts to make these exotic and flavorful stuffed acorn squash boats.Does Thanksgiving sneak up on...
1 tablespoon vegetable oil 2 teaspoons sesame seed oil 1 shallot, finely diced 1 scant tablespoon red curry paste 1 tablespoon freshly grated ginger 1/2 teaspoon ground coriander 400g tin
coconut milk 1 heaped teaspoon brown sugar or grated palm sugar 2 tablespoons fish sauce 1 tablespoon soy sauce 3 - 4 whole lime leaves juice of 1 lime 1 red and yellow sweet pepper, deseeded and roughly chopped 500g salmon fillets, cut
into chunks salt, to taste several stems Thai basil or baby basil leaves blanched green beans 2 - 3 scallions, julienned steamed jasmine
rice, to serve
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
Throw the brown
rice syrup, peanut butter,
coconut oil, mashed dates, and vanilla
into a large pot.
Place the softened
coconut oil,
coconut sugar and
rice syrup
into a mixing bowl and beat with an electric beater until well combined and creamy.
Add 1 cup glutinous
rice flour, sugar,
coconut flour, cocoa powder, baking powder and salt
into a large mixing bowl and stir together.
250 puy or beluga lentils 1 tablespoon
coconut or olive oil 5 — 7 shallots, finely chopped 4 garlic cloves, finely chopped to a paste with 1 teaspoon salt 11/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 teaspoon paprika 1 teaspoon ground coriander 1 red pepper, halved, deseeded and finely chopped 1 - 2 red chillies, deseeded and finely chopped 2 tomatoes, finely chopped 400g butternut squash, cooked and chopped
into small pieces 400 ml
coconut milk 1 tablespoon tahini 1 tablespoons honey or agave syrup juice of 1 lime 3 tablespoons soy sauce 2 tablespoons extra virgin olive oil salt and pepper simple yogurt sauce: 200g yogurt or vegan yogurt (soygurt or
coconut yogurt) 1 teaspoon honey or agave syrup drizzle of extra virgin olive oil quickest cucumber salad 1/2 cucumber, shaved
into ribbons 4 tablespoons
rice vinegar to serve: fresh coriander hot sauce, like sriracha cooked brown
rice or other whole grain lime wedges
2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced
into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown
rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon
coconut oil 1 small or 1/2 large broccoli head — cut
into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds
1 pound 21 / 25 shrimp, peeled and deveined (10 shrimp per person) 2 tablespoons canola oil 2 tablespoons red curry paste, either commercial or homemade (recipe follows) 1 (13 1/2 - ounce) can unsweetened
coconut milk 1 cup reduced sodium chicken or fish stock 2 cups sugar snap peas, stringed if necessary 1 fresh chile (such as red jalapeno or serrano), thinly sliced on the diagonal 5 Thai (kaffir) lime leaves, center vein removed and cut
into thin strips 2 tablespoons Thai fish sauce (Nam Pla; Tra Chang Gold Label is good) 1 tablespoon light brown sugar 1/2 teaspoon coarse kosher salt 5 Thai basil leaves, roughly chopped Lime wedges, for serving Steamed
rice or cooked noodles, for serving 1/2 cup chopped cilantro, for garnish
This beautiful takeaway kit had everything I needed to assemble the addictive sweet at home: sticky
rice,
coconut cream, toasted yellow mung beans, and the ripest, juiciest mango I've ever sunk my teeth
into.
Then I measure and they dump in 4 cups unsweetened puffed - grain cereal (we like a mix of
rice, kamut, corn, and / or millet), 1 cup old - fashioned oats, and 1 1/2 cups dried fruit, nuts, seeds, and / or unsweetened shredded or flaked
coconut into a large bowl.
about 200 g of left over chicken meat 1 liter of chicken stock 200 ml
coconut milk a large piece of fresh ginger, sliced and cut
into small pieces 1 red chili, cut in tiny pieces and seeds removed 2 tablespoons fish sauce 1 teaspoon tumeric powder 1 tablespoon tamarind chutney 1 teaspoon brown sugar 2 carrots, cut
into planks 1 can of bamboo shots 1 red pepper, diced juice from one lemon 100 g vermicelli noodles or other thin
rice noodles a large bunch of coriander, chopped