1 cup green kale 1
cup coconut or almond milk, unsweetened 1 tbsp.
Ingredients2 scoops chocolate protein powder 1/2 cup fresh or frozen cherries, pitted 1/2 frozen, ripe banana1 heaped tbsp Well Naturally Rich Dark Chocolate, roughly chopped 3/4
cup coconut or almond milk 4 ice cubes1 tsp Natvia, or... read more
Base Ingredients: 1/2 ripe banana, mashed 3/4 cup whole rolled oats 1 tbsp chia seeds 3/4 cup water 2 tbsp cacao powder or Food Matters Superfood Chocolate 1 tbsp maple syrup 1/4
cup coconut or almond milk Toppings: Add a sprinkle of cacao nibs and some banana slices to serve.
2 Large Eggs at room temperature 3/4
cup Coconut or Almond Milk, at room temperature 1/3 cup Coconut Oil 3/4 cup Water 3 Tablespoons Applesauce 2 Tablespoons Coconut Sugar 1/4 teaspoon Salt 4 teaspoons Baking Powder 1 1/2 teaspoon Pure Vanilla Extract 1 Tablespoon Cinnamon 1 3/4 cups White Wheat Flour Optional: 1 Tablespoon Flaxseed
1 banana mashed 2
cups coconut or almond milk 2 tablespoons honey or agave 1 cup Carrington Farms Chia Seeds 1/4 cup Carrington Farms Organic Milled Flax Seeds
Pin It Makes 2 adult breakfast sized servings, or 4 dessert servings Ingredients: For the pudding... 1/2 cup chia seeds 2
cups coconut or almond milk 1 tablespoon raw honey 1/2 teaspoon vanilla extract For the strawberries... 1 pint strawberries,... Continue Reading →
Ingredients 2
cups coconut or almond milk 1 teaspoon fresh turmeric...
Not exact matches
Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3
cups nut
or coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons vanilla extract 2 tablespoons
coconut flakes 1/2
cup coconut oil 1
cup sprouted pecan butter
or almond butter 3/4
cup sweetener of your choice (I used Jerusalem artichoke syrup) 1/2
cup almond flour 1 1/2
cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)
for the crust (gluten free and vegan)(makes one large pizza crust) 1/3
cup plus 4 tablespoon
almond milk — divided 1/2 teaspoon
coconut sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia
or flax seeds 3/4
cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2
cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more for brushing the blossoms 1 small zucchini — finely shredded (optional)
Serve 1
cup full - fat greek yogurt (
or coconut yogurt) Ginger Honey (simply stir lots of freshly grated ginger into honey over low heat) 10 - 15
almonds, chopped ground cinnamon
Add oats, 1/4
cup coconut,
almond milk, chia egg (
or regular egg),
coconut oil, vanilla, baking powder, and cinnamon.
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
6 cloves garlic, minced 1/2 teaspoon turmeric powder 1 teaspoon salt 2 1/2
cups coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (
or substitute ginger) 1 whole clove 6 cashew nuts 6
almonds 6 candlenuts (
or substitute macadamia nuts
or cashews) 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here)
or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
Cardamom Amaranth Porridge with Stewed Strawberries for the porridge 1
cup amaranth — soaked overnight, rinsed and drained 2
cups almond or coconut milk 2 tablespoons
coconut sugar 1/2 vanilla bean — split open, seeds scraped 1/2 teaspoon freshly ground cardamom — from about 3 - 4 pods 1/2 teaspoon salt 1/2 teaspoon cinnamon — optional 1/8 teaspoon nutmeg — optional
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
Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of olive oil
or coconut oil 2 sprigs fresh rosemary
or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale
or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (
or balsamico) sea salt & black pepper 1
cup milk of choice (we use oat milk
or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled
1/4
cup raw pumpkin seeds
or any nuts like
almonds, walnuts, pecans, etc. 1/4
cup dark chopped chocolate — chilled 1
cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4
cups — rinsed and drained well,
or the same amount of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons
coconut oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract pinch of salt 1.
Dry ingredients 1/2
cup (60 g)
almond flour 1/2
cup (65 g) fine
coconut flour 1/2
cup (70 g) buckwheat flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon 1/2 tsp freshly grated nutmeg 1/2 tsp ground ginger 1/2 tsp vanilla extract
or ground vanilla 1 pinch sea salt
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
1/2
cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1
cup filtered water 1/2
cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4
cup / 60 g unsweetened desiccated
coconut 1
cup / 250 ml unsweetened
almond milk 1 egg
or 1 tsp chia seeds soaked in 1/4
cup filtered water for 15 minutes 2 tbsp melted extra virgin
coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemon
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)
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.
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
But if you really want to make it free of refined sugar, you can omit the Oreo - based crust and use the following recipe for a 9 - inch fluted tart pan: 1 1/2
cups almond flour, 1/3
cup unsweetened cocoa powder, 1/4
cup raw agave syrup
or coconut sugar, 3 tablespoons
coconut oil, and 1/4 tsp sea salt.
• 1/4
cup coconut oil • 1/2
cup coconut sugar • 1 large egg • 1 tsp vanilla • 1.5
cups almond meal • 2 T arrowroot starch • 2 T
coconut flour • Pinch salt • 1/4 Tsp baking soda • 1/2
cup soy free chocolate chunks (
or a good bar chopped up) • 1/2
cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2
cup fresh cherries (pit and cut in half)
1 tablespoon
coconut oil 1/8
cup cocoa powder 1/4
cup whey protein concentrate (unflavored) 1 tablespoon
coconut flour 1/8
cup goji berries 1/8
cup almond milk (
or coconut, hemp,
or rice milk) 1/2 tbsp Myprotein toffee flavodrops (see Note 1 below for subs)
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.
Ingredients: 100 grams (1
cup) whole oats 25 grams (1/4
cup) toasted pumpkin seeds 25 grams (1/4
cup) toasted
almonds, coarsely chopped 25 grams (1/4
cup) shredded
coconut 50 grams dark chocolate, finely chopped (optional) Pinch of salt 80 grams smooth peanut butter 100 grams of honey
or date syrup 1/2 tsp.
the bottom 1
cup almond meal 1
cup desiccated
coconut 2 tablespoons honey * 3 tablespoons cacao
or cocoa -LSB-...]
INGREDIENTS 2
cups heavy cream 1 1/2
cups unsweetened cashew milk (
or almond or coconut), divided 1/2
cup cocoa powder (for sup...
COOKIES: 3 tbsp pumpkin puree (
or similar substitute) 3 tbsp softened vegan butter
or coconut oil 1/4
cup almond butter 1/2 cane sugar 3 tbsp liquid sweetener, such as molasses
or maple syrup 1 1/2 flour 1/2 tsp baking soda 1/4 ground ginger 1/2 tsp ground cinnamon
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
2 eggs 1
cup oat flour (use gluten free oat flour for gluten free crepes) 1
cup milk of choice (regular,
almond,
or coconut) dash salt 1 tablespoon cane sugar
or coconut sugar (
or stevia to taste) Cooking spray
Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the
coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour,
almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling
cups no more than 2/3 full - Bake 18 - 20 inutes,
or until cake tester comes out clean - Transfer to a cooling rack to cool completely
1/4
cup creamy
almond butter 1/4
cup maple syrup 1/4
cup coconut oil, melted 1 teaspoon pure vanilla extract 2 tablespoons light brown sugar, packed 1/4 teaspoon ground cinnamon 1/2 teaspoon Kosher
or sea salt 2 1/2
cups old - fashioned oats 1 1/2
cups unsweetened flaked
coconut 1
cup roughly - chopped raw
almonds 4 ounces bittersweet chocolate, finely chopped
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
Chia Pudding Brownie Dessert ParfaitsPudding: 1
cup coconut milk 1/2
cup cashew milk, rice milk,
or regular milk 1/4
cup honey 1/2 teaspoon vanilla extract 3 tablespoons Anthony's Cocoa Powder 1/3
cup Anthony's Chia Seeds Brownie Crumbles: 1
cup Anthony's
Almond Flour Pinch salt 1/4
cup Anthony's Cocoa Powder 1/4
cup honey 3 tablespoons Anthony's...
1 1/2
cups unsweetened vanilla
almond or soy milk 1 TB cocoa powder 1/2 tsp
coconut sugar 1 packet Stevia
or 1 tsp brown
or white sugar 1/8 tsp ground ginger 1/16 tsp ground nutmeg 1/8 tsp pure vanilla extract 1/2 tsp blackstrap molasses *
1/2
cup berries
or unsweetened cherries (nutrition stats done with blueberries) 1 large handful (1 ounce) spinach 1/4
cup unsweetened
almond milk
or kombucha 2 T. chopped nuts (nutrition stats done with pecans) 2 t. finely shredded unsweetened
coconut 1/2
cup cooked brown rice, cooled (Be sure to check Denise's blog for rice cooking instructions)
1 1/4
cups of All - Purpose Flour (King Arthur Flour is preferred) 1
cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1
cup of vanilla Chobani yogurt (
or plain Chobani) 2 eggs 1/3
cup of unsweetened applesauce 1/2
cup of light brown sugar 1 teaspoon vanilla extract 2
cups of shredded carrots (I used organic) 1/2
cup of toasted
coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it
coconut Optional toppings: Raisins,
Coconut, Nuts (walnuts or almonds) or just leave it
Coconut, Nuts (walnuts
or almonds)
or just leave it plain.
Ingredients: 1
cup almond or coconut milk — 1 banana — peeled 1 orange — peeled 2
cups spinach — 1/2 — 1
cup pineapple — peeled and chopped 1
cup ice Instructions: Place all ingredients in a high powered blender and blend.
4 ripe bananas 4 large eggs 1 tbs cinnamon 1 tbs cardamom (optional) 1 tsp baking soda 1 tsp baking powder 1/2
cup almond butter 1 tsp vanilla extract 1 stick butter melted (not paleo)
or 1/2
cup melted
coconut oil 1/2
cup coconut flour 1/2
cup raisins
1/4
cup ground
almonds 1/8
cup of brown rice flour 1 tsbp
coconut flour 1/4
cup of unflavored
or vanilla whey (if you're going unflavored, use ours!!!!) 1/8
cup of
coconut sugar 1/2
cup almond milk 1 - 2 tsps vanilla essence
4
cups raw oats (not quick
or instant) 3/4
cup unsweetened
coconut flakes 1/2 — 3/4
cup chopped nuts / seeds (I used 1/2
cup sliced
almonds, will add flax seeds next time) 1
cup dried fruit (I used sweetened dried cranberries) 1/4 tsp.
3/4
cup rolled oats 1
cup almond meal 1/4
cup finely ground cornmeal 3/4 teaspoons baking powder Pinch of salt 1 egg, beaten (
or 1 flax egg if vegan **) 1/4
cup coconut oil, melted 1/4 teaspoon pure
almond extract 1 teaspoon pure vanilla extract 1/3
cup pure maple syrup + 1/2 tablespoon, divided 1 medium Hachiya (more oblong)
or 2 Fuyu (more squat) persimmons, sliced in 1/4 inch rounds.
1
cup almonds (
or almond meal) 3/4 shredded unsweetened
coconut (
or coconut flour) 1/4
cup melted
coconut oil 2 tablespoon maple syrup Pinch sea salt
1 and 1/4
cup of
almond milk (I used toasted
coconut unsweetened milk)-- cashew,
coconut or whatever you use I scoop of Vega One
coconut almond flavored nutritional shake powder 8 - 10 raw
almonds (I soak mine but regular are fine) 1 handful of baby spinach leaves 1 tablespoon of Justin's maple
almond butter 1 teaspoon of raw cacao nibs 1 teaspoon of raw cacao powder 1 banana, ripe
or frozen — peeled 6 ice cubes 1 tablespoon of
coconut flakes plus more for garnishing
1 fresh pineapple, peeled, cored, & chopped 1
cup coconut milk
or almond milk 1 tablespoon honey (optional, for authentic sweetness)
2oz cream cheese 2oz grated parmesan cheese 1
cup raw broccoli 1 egg 1 Tbsp
coconut flour (you could use
almond flour
or other flour, but I'd at least double the amount since it won't soak up liquid like
coconut flour does) herbs (I added 1/2 tsp pizza seasoning)
3
cups fine ground blanched
almond flour (What I recommend) 1/2 tsp salt (
or just slightly under that amount) 1/4 tsp baking soda 1/4
cup coconut oil / palm shortening, softened
or liquid 2 Tbls honey 2 large US size eggs, room temp eggs Note: For best results use a high quality very fine ground
almond flour like THESE brands.