Bumbleroot Enjoy the hydration of
coconut water + nutritious baobab in a convenient drink packet.
I love to make fermented coconut water (
coconut water + BE Starter + Stevia to taste) and fermented coconut cream (Coconut cream + BE Starter + Stevia to taste after fermentation) and a mixture of various fermented vegetables.
In that homemade drink: Lemon Juice + Honey +
Coconut Water + Chia Seeds + Himalayan Salt — was 12 Tbsp a typo?
The core components of this decadent smoothie are: raw coconut meat +
coconut water + apples + dates + cashews.
These healthy homemade
Coconut Water + Fruit Popsicles are like ague frescas on a stick.
All you need to make
these Coconut Water + Fruit Popsicles...
For
these Coconut Water + Fruit Popsicles, I used blueberries, raspberries, strawberries, mango, pineapple, watermelon, and honeydew melon.
These Coconut Water + Fruit Popsicles (Agua Fresca Popsicles) make a delicious healthy summer treat!
Open your can of full fat coconut milk and add 1 cup of
the coconut water + 3 tablespoons coconut cream to the soup pot.
Chocolate Power Bowl (serves 1 hungry person) 2 frozen bananas 2 dates 1 heaping tbsp almond butter 1 tbsp cocoa powder 1 tsp maca powder 1 scoop protein powder (optional) 3/4 cup of
coconut water + 1/4 cup of coconut cream (or 1 cup thick coconut milk) a small handful of ice cubes
Not exact matches
4 tablespoons
Coconut Oil 4 tablespoons Almond Butter 1/2 cup
Coconut Sugar 2 tablespoons Chia Seeds 4 tablespoons
water + 2 tablespoons Maple Syrup 1 teaspoon Vanilla Extract 1 1/2 cup Oat Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea Salt Jam of your choice (we used Raspberry)
1/2 cup soft, pitted dates - Warm
water, to cover dates 1/2 cup sifted
coconut flour 1/4 cup gluten - free All - Purpose Flour Blend 1/2 teaspoon baking soda 1/2 teaspoon guar gum or xanthan gum 1/4 teaspoon salt 1/2 cup extra-virgin
coconut oil or palm shortening or olive oil 2 eggs 1/4 cup
+ 2 tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chips
1 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2 cups shredded, unsweetened, flaked
coconut 1/3 cup sifted
coconut flour 1/3 cup cornstarch 1 1/2 teasoons salt 3/4 teaspoon ground black pepper 1 teaspoon dried thyme or dried, rubbed sage or poultry seasoning, crumbled 1 teaspoon garlic powder (not garlic salt) 1/4 cup
+ 2 tablespoons cool
water 1/4 cup
+ 2 tablespoons unsweetened lite
coconut milk 6 tablespoons extra virgin
coconut oil, ghee, palm shortening or olive oil or a combination of two of these
170 ml 2/3 cup
coconut oil (liquid) 75g 1/2 cup sorghum flour 75g 1/2 cup brown rice flour (
+ more to flour workspace) 30g 1/4 cup almond meal 45g 1/4 cup potato flour (starch) 5g 2 tsp psyllium husk 1/2 tsp sea salt 170 ml 2/3 cup iced cold
water
2 tbsp peanut butter 1 tbsp
coconut sugar (or granulated stevia if you want to go lower - carb) 1 tbsp agave syrup 1 tbsp almond milk or
water 1/8 cup of ground almonds 2 mini bars of sugar - free milk chocolate
+ a square of 90 % dark chocolate
I made this using Juice Plus
+ Complete Dutch Chocolate Powder,
Coconut cream (reconstituted with water to make coconut milk), and dash a cinnamon and a dash of cayenne
Coconut cream (reconstituted with
water to make
coconut milk), and dash a cinnamon and a dash of cayenne
coconut milk), and dash a cinnamon and a dash of cayenne pepper.
Asian eggplant, cut into 3 x 1 / 2 - inch pieces 2 tbsps vegetable oil 1 medium onion, quartered lengthwise and sliced thinly 2 tsps garlic, minced 1/4 cup Chinese cooking wine, sake, or
water 1/2 cup Vietnamese stir - fry sauce (see below) 1/2 cup
+ 2 tbsps
water 1/4 cup unsweetened
coconut milk, stirred 2 tsps Asian chili paste 4 green onions, green parts only — cut into 3 / 4 - inch pieces
Since
coconut milk in a can separates into
water + cream when chilled, I always blend it with an immersion blender (you can use a regular blender, hand mixer, or just whisk it) to get a smooth consistency before adding it to my batter.
Puddings: 1/2 c. full - fat
coconut milk or other milk of your choice 1/4 c. fresh mint leaves 2 T. chia seeds 1/2 avocado, peeled 1/2 c. frozen spinach or 1 large handful fresh spinach 3 pitted medjool dates, soaked in hot
water for a few minutes if not still soft and then drained, or 2 1/2 T honey 1/4 t. vanilla extract 1 T.
+ 1 t. cocoa powder
so you added 4 tablespoons
water and 2 extra teaspoons
coconut oil
+ the
coconut oil from the recipe total?
1 recipe Pie Crust dough or uncooked 10 - inch gluten - free pie crust, of choice 2 cups raw pecan halves 1/3 cup milk of choice 2 tablespoons flaxseed meal 1 teaspoon pure vanilla extract 1/2 teaspoon sea salt 1/2 cup pure maple syrup 1/2 cup
coconut nectar, brown rice syrup or agave nectar 1/4 cup brown sugar or unrefined
coconut palm sugar 3 tablespoons butter or dairy - free alternative 2 tablespoons all - purpose flour blend of choice Egg wash (1 egg
+ 1 tablespoon
water) or milk of choice
Then she went ahead and started to make delicious
Coconut Water Coolers all on her own (except I chopped a few strawberries for her
+ took these adorable photos).
1 cup almonds 1/2 cup macadamia nuts
+ extra for topping 1 cup medjool dates, pitted 1/2 cup
coconut flakes
+ 2 tablespoons warm
water, if needed
+ coconut oil for greasing
2 frozen bananas 1/2 fresh mango 1/2 avocado 2 frozen packs of pitaya fruit (we love Pitaya Plus) 1 Tbsp Berry Bliss
Coconut Butter 2 Tbsp protein powder (or 1 Tbsp each Philosophie Green Dream Superfood + Protein Powder and Berry Bliss Superfood + Protein Powder) 8 ounces coconut water handful
Coconut Butter 2 Tbsp protein powder (or 1 Tbsp each Philosophie Green Dream Superfood
+ Protein Powder and Berry Bliss Superfood
+ Protein Powder) 8 ounces
coconut water handful
coconut water handful of ice
1 part
coconut manna (also called butter)
+ 2 parts
water in the blender.
Blend acai smoothie pack with frozen berries
+ coconut water until it reaches your desired consistency.
1 flax egg (1 tablespoon ground flax
+ 3 tablespoons warm
water) 1 cup unsweetened almond milk 1/2 cup pumpkin puree 1/2 tablespoon apple cider vinegar 1 teaspoon vanilla extract 2 tablespoons
coconut oil 1 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon nutmeg 1/4 teaspoon cloves 2 tablespoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon sea salt 1 1/2 cups oat flour
1 very ripe banana 1/2 cup of fresh blueberries
+ extra for decorating the cookies (optional) 2 tablespoons of milled flaxseeds
+ 4 tablespoons of
water 1/2 cup of almond butter (peanut butter will work as well) 1 1/2 cup of jumbo oats 1/2 cup of ground almonds 3 -4 tablespoons of roughly chopped hazelnuts 3 tablespoons of melted
coconut oil 3 tablespoons of maple syrup or date nectar a dash of vanilla extract 1 teaspoon of baking powder 3 tablespoon of almond milk pinch of sea salt
1 head of kale 1/2 cup sesame seeds or tahini 1 whole apple
+ 1 apple grated or spiralled on your spiral slicer 1/4 cup
coconut nectar 1/2
water or more in order to blend smooth 1 tsp cinnamon pinch of sea salt
1
+ 1/4 cup red lentils, preferably soaked for 30 mins or overnight 2 tablespoons
coconut oil 1
+ 1/2 tablespoons freshly grated ginger 3 cloves garlic, grated 1 large red onion, diced 3 medium sweet potatoes, about 5 cups peeled and chopped 1
+ 1/2 teaspoons curry powder 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon sea salt 1 400 ml can
coconut milk (1
+ 1/2 cups) 3 — 5 cups
water (or vegetable stock) 1/3 cup shredded unsweetened
coconut 1/4 sesame seeds Fresh cilantro
+ lime for serving
1 chia egg (1 tbsp chia seeds
+ 3 tbsp
water) 1 cup / 240 ml / 120 g finely chopped sunflower seeds 1 cup / 240 ml / 90 g rolled oats (or oat flour), choose gluten free if intolerant 1/2 cup / 120 ml / 60 g buckwheat flour 1 1/2 tbsp arrowroot (or corn starch or potato starch) 1 tsp baking powder 1 tsp vanilla extract 1/3 tsp salt 5 tbsp (75 g)
coconut oil, room tempered 5 tbsp maple syrup 1/2 cup plant milk
1 flax egg (1 tbl of flaxseed meal or a flax / chia combo
+ 3 tbl of
water) 4 (3.5 for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4 cup
coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened plain almond milk 1.25 almond flour 1.25 cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup chopped walnuts or vegan chocolate chips
Ingredients: 1/2 cup
coconut milk like Aroy - D 1/2 cup
water + few ice cubes 1 tbsp MCT oil or extra virgin
coconut oil 1/2 tsp cinnamon 1 tbsp ground chia... Read More
Notes: This is my new go - to ice cream base — cashews
+ cacao butter
+ coconut milk work together to create a luscious texture that blows any other ice cream I've ever made outta the
water.
So, here's what I did: 2 1/2 C (10 oz) blanched almond flour, 1 tsp b. soda, 1/2 tsp salt, 1 TBSP
+ 1tsp cinnamon, 1 TBSP ginger, 1 tsp cloves, 1/2 C (4 oz) pasture butter, 1/2 C (2.8 oz)
coconut palm sugar, 2 TBSP
water and 3 TBSP (2.4 oz) molasses.
Coconut cream sauce (inspired by a recipe from Honest Fare & Green Kitchen Stories) 1 can 400g / 14 oz coconut milk, full fat 1 Tbsp corn starch + 1 Tbsp water 1 cinnamon stick 1/2 tsp vanilla extract or 1/2 vanilla pod
Coconut cream sauce (inspired by a recipe from Honest Fare & Green Kitchen Stories) 1 can 400g / 14 oz
coconut milk, full fat 1 Tbsp corn starch + 1 Tbsp water 1 cinnamon stick 1/2 tsp vanilla extract or 1/2 vanilla pod
coconut milk, full fat 1 Tbsp corn starch
+ 1 Tbsp
water 1 cinnamon stick 1/2 tsp vanilla extract or 1/2 vanilla pod
+ beans
Pineapple
coconut cakes with pineapple syrup from Australian Gourmet Traveller Cakes: 65g unsalted butter, softened 75g caster sugar 1 egg 90 ml buttermilk 3/4 cup
+ 1/2 tablespoon (110g) self - rising flour 1/3 cup (30g) unsweetened desiccated
coconut 1/4 cup (25g) sweetened shredded
coconut 40g pineapple, finely diced Pineapple syrup: * 350g pineapple, coarsely chopped 130g caster sugar 3 small limes, juice only 50 ml white rum For pineapple syrup, combine pineapple, sugar, lime juice and 1/2 cup (120 ml)
water in a saucepan and stir over medium - high heat until sugar dissolves.
1 cup of oat flour (just blend some oats in a blender and then measure 1 cup) 1 cup of ground almond 3 tablespoons of raw cacao powder or cocoa powder 1/2 teaspoon of baking powder a pinch of sea salt 1/4 cup of melted
coconut oil 5 tablespoons of maple syrup or honey 1 tablespoon of flaxseeds
+ 2 tablespoons of
water 1/2 teaspoon of vanilla extract or powder 80gr of good quality dark chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan)
1 1/4 cup of oats 1/2 cup of ground almonds 1/2 cup of pumpkin puree 2 tablespoon of
coconut oil — melted 3 tablespoons of runny almond butter 5 tablespoons of maple syrup or agave nectar 1 tablespoon of milled flaxseeds
+ 3 tablespoons of
water 1/2 teaspoon of baking soda 1/2 teaspoon of bicarbonate of soda 1/2 teaspoon of cinnamon powder 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg a pinch of sea salt 50gr of Mia Cranberry Chocolate chopped into small pieces 2 tablespoons pumpkin seeds (optional) 2 tablespoons pecans, chopped 2 tablespoons dried cranberries, chopped
Cooking oil 1 tsp freshly grated ginger 1 tsp turmeric powder 500 ml low - sodium chicken broth 135 ml light
coconut milk (I used this brand) 1 tsp tamarind puree (I used this brand) 1 tsp sambal oelek
+ extra for topping (see below) Fish sauce to taste Brown sugar to taste Boiling
water 100g rice stick noodles (vermicelli) 100g mung bean sprouts
+ extra for garnish 1/2 cup shredded roast chicken
· 1.5 tbsp golden flax meal
+ 3 tbsp
water · 3/4 cup spelt flour · 1/4 cup Vega One Vanilla Chai Protein Powder · 2 tsp baking powder · 1/2 tsp baking soda · 1/4 tsp stevia (or equivalent sweetener of choice) ** see note ** · 2 medium bananas, mashed · 1/4 cup unsweetened applesauce · 1/4 tsp vanilla extract · 3/4 tsp ground cinnamon · 1/8 tsp nutmeg · 1/8 tsp ginger · Pinch of cloves · Pinch of salt · Chopped hazelnuts and / or toasted
coconut chips (I used Dang)
Ingredients 1 cup Brown Rice Flour 1 cup Quinoa Flour 1 cup Arrowroot Flour 1 cup Tapioca Flour / starch 2/3 cup or unflavored protein powder (I use Genuine Health Proteins
+) 3.5 tsp xanthan gum 1 tsp sea salt 3 Tbs
coconut oil 2 Tbs instant yeast granules 4 egg whites (or 1 / 2 cup liquid egg whites) room temp 1.5 cups hot
water
1/2 cup
water + 1.5 cups
coconut milk (I used leftover
coconut milk I had from making
coconut cream frosting)
For the pizza dough: 1) 1 1/2 cup tapioca flour (or more if dough is too sticky
+ more for rolling dough) 2) 1/3 cup
+ 2 - 3 tablespoons of
coconut flour, separated 3) 1 teaspoon salt 4) 1/2 cup olive oil 5) 1/2 cup warm
water 6) 1 large egg, whisked
1.5 flax eggs (1.5 tablespoon of flax or flax and chia (ground) meal mixed with 4 tablespoons of
water) 1 very ripe banana 1/4 cup
coconut oil 1/4 cup maple syrup (agave would work as well) 1 medium pear (grated with skin on) and place in a small colander and remove most of the
water 1/2 tsp sea salt 1.5 tsp baking soda 1 tsp ground cinnamon 1/2 c
+ 2 tablespoons almond or cashew milk 2 carrots, grated 2/3 cup gluten free rolled oats 1/2 cup almond meal 1 cup gluten free flour (I used Bob's Redmill) Walnuts for topping (optional)
I'd try 2.5 T
coconut oil
+ 1/2 T.
water.
4 cups
water 1 teaspoon salt (may need more, but add gradually) 1 - cup medium coarse cornmeal or polenta 2 - 3 tablespoons nutritional yeast flakes (optional) 1
+ cup
coconut, soy, rice, oat, or almond milk 2 cloves garlic, minced 1 small red onion, chopped 1/2 cup sundried tomatoes soaked until soft, drained, and chopped 1 tablespoon fresh basil, minced 1 tablespoon fresh parsley, minced
Ingredients: 1.5 flax eggs (1.5 Tbsp flaxseed meal
+ 4 Tbsp
water) 1/4 cup olive oil 1/4 cup maple syrup 3/4 cup pumpkin puree (not pie filling) 1/2 of a medium ripe banana, mashed 1/2 cup of
coconut sugar — you can sub brown sugar but the
coconut sugar gives it a deep, rich flavor 1/2 tsp sea salt 2 tsp baking soda 2 tsp pumpkin pie spice 1 tsp ground cinnamon 1/2 cup
water 1 cup
+ 1 Tbsp gluten free rolled oats 1/2 cup
+ 1 Tbsp almond meal (ground from raw almonds) 1 1/4 cup gluten free flour (I used Bob's Redmill) Optional: Topped with pepitas and walnut pieces
I like it best with butter, milk and eggs but I have at times substituted: 2 cups almond milk with a tbsp of vinegar for the buttermilk Flax Meal with
water for the eggs 1/2 C
Coconut Oil
+ 1/2 C Vegetable Shortening for the butter.
Blend banana, blueberries, hemp seeds, spinach, cinnamon
+ coconut water together until well combined.