3 cups all - purpose flour 1 teaspoon salt 1 cup sugar 1 tablespoon baking powder 2 cups finely grated fresh coconut 1/3 cup raisins (optional) 1/2 cup evaporated milk 1/2
cup fresh coconut water 2 sticks (1 cup) unsalted butter, melted and cooled 1 large egg, lightly beaten 1 teaspoon mixed essence or vanilla extract 1/2 teaspoon coconut extract 6 ounces Collection Etienne Chucuri 65 % Bittersweet chocolate, chopped
Orange - Cinnamon Crepes 3 cups meat of fresh young Thai coconut 1 orange — peeled and cut into large pieces 1/4 to 1/2
cup fresh coconut water 1 cup golden flaxseed — ground 2 - 3 tablespoons raw agave syrup OR another sweetener of your choice 2 teaspoons ground cinnamon
1 1/2 cups Fresh Squeezed Orange Juice 1
cup Fresh Coconut Water (about 1 - 2 Young Coconuts) Juice 1 Large Lemon 1 1/2 cups large chopped Pineapple (about 3/4 ″ cubes) 3 Kiwis, peeled and chopped 5 Large Strawberries, sliced 1 1/2 cups Club Soda (or Sparkling Water for a sweeter drink) 1/4 cup Xylitol for coated glass rim, optional
Not exact matches
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
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
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
8
fresh poblano chiles, seeded, de-veined, roasted, and peeled 1 quart
water 3
cups sugar 1 teaspoon vanilla extract 1 quart
water 3
cups sugar 1 teaspoon vanilla extract 2
cups freshly grated
coconut 6 medium dried apricots, cut into thin strips for garnish
1 — 1 1/4 pounds ground dark - meat turkey 2 tablespoons sifted
coconut flour 2 tablespoons dairy - free milk, broth or
water 1 egg or flax gel 1/2 teaspoon dried sage 1/2 teaspoon dried thyme 1/2 teaspoon ground marjoram, oregano or basil 1/2 teaspoon ground cumin or dry mustard 1/4 teaspoon ground black pepper 1 clove garlic, minced or pressed 1/4
cup minced
fresh parsley or 1 tablespoon dried parsley flakes 1/2 — 1 teaspoon salt 1/2
cup minced onion or 1 tablespoon freeze - dried onion or shallot flakes 2 tablespoons extra-virgin
coconut oil, palm shortening or ghee, divided
1 1/4
cups freshly ground or soaked spelt, kamut or whole wheat flour 3/4
cup water mixed with 1 tablespoon of yogurt 1
cup blueberries,
fresh or frozen 1 egg, lightly beaten 1/4 teaspoon fine Celtic sea salt 1/2
cup extra virgin
coconut oil 1/3
cup honey 2 teaspoons baking powder 1 teaspoon vanilla
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 1/2
cups (375 ml) hazelnuts 1/4
cup (60 ml)
coconut oil 10
fresh dates 2 tbsp cocoa powder 1/4
cup (60 ml)
water or more if desired
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
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
2 tbsp cooking fat of choice (lard, ghee, butter, olive oil,
coconut oil, etc.) 1 large onion (or 2 small) 3 ribs celery 3 cloves garlic 6 carrots, peeled 1 medium beet, peeled 1 bay leaf 1 1/2
cups water 1/4
cup fresh basil Salt to taste
1
cup of raw cashews, soaked overnight in
fresh, purified
water 1/4
cup coconut butter (not oil) or maple syrup 1/4
cup of lemon juice 1 teaspoon of
coconut oil, melted 1 teaspoon of vanilla extract Pinch of pink Himalayan salt Topping: Shredded
coconut flakes
Ingredients: Substituting with some items saves calories and carbs Calories Carbs • 1 1/2
cups Cashews (or 1 1/3
cups ground) 255 9 • 1/4
cup Arrowroot 120 24 • Pinch of Salt 0 0 • 1 teaspoon Baking Powder 0 0 • 1
cup Fresh Blueberries 80 24 • 1/4
cup Extra Virgin
Coconut Oil - 520 0 SUBSTITUTE Olive Oil 476 0 • 3 tablespoons Maple Syrup 150 39.8 SUBSTITUTE
Water & Splenda 0 trace • 2 teaspoons Vanilla Extract 24 1.1 • 1 Egg 70 0
6 tablespoons butter, cold (buy grass - fed butter here) 1
cup coconut flour (buy
coconut flour here) 2
fresh eggs 1 teaspoon honey (buy raw honey here) 1/4 teaspoon sea salt (buy unrefined sea salt here) 1/2
cup shredded
coconut (buy unsweetened shredded
coconut here)
water, as needed egg white for brushing
Ingredients 3 T elderberries 3/4
cup filtered
water 1/2
cup blueberries,
fresh or frozen 2 T raw honey 1 T grass - fed gelatin 1
cups coconut water or
coconut juice The... Read More
6
cups chopped watermelon (1 - inch cubes) 1/2
cup water or
coconut water 1/4
cup freshly squeezed lime juice 1/2 teaspoon seeded and diced jalapeño pepper 1/2 teaspoon chili powder or Mexican spice Mix (page xx) 1/4 teaspoon chipotle chile powder Pinch of sea salt 3/4
cup seeded and diced cucumber 3/4
cup peeled and diced jicama 1 tablespoon plus 1 teaspoon finely chopped
fresh cilantro
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 + 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
2 tbsp ghee,
coconut or olive oil 1 tsp cumin seeds 1/2 tsp ground turmeric 1/2 tsp ground cardamom 1/2 tsp ground cilantro 1 pinch ground cayenne 1 inch
fresh ginger, minced 4 garlic cloves 1 large red onion, diced 2 medium size sweet potatoes, cut into bite - size pieces 1 fennel bulb, halved and thinly sliced 1
cup lentils, rinsed 2
cups water 2 — 4 tbsp sauerkraut, more for serving 1 -2 tbsp honey salt & pepper, to taste
Filling 1
cup fresh carrot juice 1/2
cup meat of young Thai
coconut 1/2
cup Brazil nut milk OR any other nut or
coconut milk 1/2
cup raw agave syrup 1/2
cup coconut butter 1/4
cup date paste 1/2 tablespoon vanilla extract 1/2 tablespoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/2
cup Irish moss — soaked in hot
water for at least 10 minutes
1
cup fresh coconut meat, chopped fine or coarsely grated 2 tablespoons butter 1 small onion, chopped fine 1 habanero chile, stem and seeds removed, minced 1
cup white rice 1
cup coconut milk (steep additional grated
coconut meat in hot
water) 1
cup chicken stock
Tart Crust 120 g (1 1/4
cup) chickpea flour 90 g (2/3
cup) almond flour 40 g (4 tbsp) potato, tapioca or corn starch 2 tbsp
fresh thyme, chopped 1 tsp sea salt and black pepper 6 tbsp
coconut oil (a little extra for the tart pan) 6 tbsp ice cold
water
1 tbsp cold pressed
coconut oil, ghee or olive oil 1 yellow onion, finely chopped 2 cloves garlic, finely chopped 2 tbsp
fresh ginger, finely chopped or 1 tsp ground 2 tbsp
fresh turmeric, finely chopped or 1 tsp ground 1 pinch ground cayenne pepper or more to taste 3,5
cups / 800 ml canned plum tomatoes 1/2
cup / 125 ml uncooked red lentils, rinsed 2
cups / 500 ml
water 1 tsp coarse sea salt 1 broccoli, cut into bite - size pieces 1 fennel, thinly sliced 1 zucchini, cut into bite - size pieces 1 handful green beans 1
cup / 400 ml cooked butter beans
1
cup fresh blueberries 1/2
cup coconut water 1 frozen banana a big chunk
fresh ginger, minced juice from 1 lime 2 tbsp
coconut flakes a handful of walnuts
3 bundles callaloo or 3 bunches
fresh spinach, washed, tough ribs removed, coarsely chopped 4
cups coconut milk (made by soaking 4
cups grated
coconut in 4
cups of hot
water for 1/2 hour, then straining it) 2
cups milk 2 cloves garlic, minced 2 medium onions, chopped 1 bunch scallions, chopped 1/4 pound pumpkin or Hubbard squash, peeled and coarsely chopped 1/4 pound butter Salt and pepper to taste Habanero hot sauce to taste
1/2
cup tamarind pulp 3/4
cup water 4 green chiles such as jalapeños, seeds and stems removed, sliced into rings 1
cup chopped shallots 5 cloves garlic, minced 2 tablespoons finely chopped
fresh ginger 3 tablespoons vegetable oil 1 teaspoon ground cayenne 1 3 - pound chicken, skinned, boned, and cut into 1 - inch cubes 1 1/2
cups coconut milk, see recipe, here 4 green New Mexican chiles, roasted and peeled, stems and seeds removed, chopped
Coriander Bread Thins 2
cups raw cashews — soaked overnight 1
cup meat of
fresh young Thai
coconut 1/2
cup Irish moss — thoroughly washed and soaked in hot
water for at least 10 minutes 1
cup water from
fresh young Thai
coconut or purified
water 1 tablespoon honey or another sweetener of choice 3 garlic cloves — 2 whole, and 1 finely chopped 1 small chili — 1/2 of it finely chopped 2 teaspoons coriander seeds — ground 1 teaspoon cumin seeds — ground 1 1/4 teaspoon salt freshly ground black pepper 3/4
cup brown flax seeds — ground 1/8
cup ground almonds 1
cup chopped cilantro
Coconut - Cilantro Cream Cheese 1 cup meat of fresh young Thai coconut 1/2 cup water of fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice —
Coconut - Cilantro Cream Cheese 1
cup meat of
fresh young Thai
coconut 1/2 cup water of fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice —
coconut 1/2
cup water of
fresh young Thai
coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice —
coconut 1/3
cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice —
coconut oil 1/8
cup Irish moss — thoroughly washed and soaked in hot
water for at least 10 minutes 1/2
cup macadamia nuts - soaked overnight 1/2
cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons
water zest of 1 lime freshly ground black pepper — to taste 1
cup fresh cilantro leaves or other herbs of your choice — chopped
10 dried red chillis, such as Piquins, stems and seeds removed, soaked in hot
water for 30 minutes, then coarsely chopped 2
cups grated
coconut (
fresh preferred) 5
cups water 5 almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2
cup vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots, sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste
Stuffing 1 1/2
cup / 300 g uncooked millet or white quinoa 1 large knob of
coconut oil, ghee or olive oil 2 large onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed and finely chopped 3 tbsp white wine or
water 1 tsp dried thyme sea salt and pepper 1
cup / 3,5 oz / 100 g cranberries (
fresh, frozen or dried) 1 handful raw almonds, coarsely chopped (use pumpkin seeds for a nut free alternative) 2 stems flat - leaf parsley, finely chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little for serving
2
cups water 1
cup quinoa flakes, rinsed (or any kind of grain you prefer, like millet, oat or spelt) 3 tbsp
coconut flakes 3 tbsp nettles, dried 1 apple, grated 1 tsp mint leaves, dried or
fresh 1 tsp cinnamon 1/2 tsp vanilla powder
1 teaspoon thin slices peeled galangal 1 clove garlic, peeled 1 1/2 tablespoons finely julienned kaffir lime leaves 1/4 teaspoon turmeric powder 1/4
cup minced lemongrass 5 dried piquin chiles, seeded and soaked 10 minutes in lukewarm
water, chopped fine 2 tablespoons fish sauce (Nam Pla) 1 egg, well beaten 2 tablespoons granulated sugar 2
cups coconut milk (not
coconut cream) 1 1/2 pounds snapper (or catfish or trout) fillets, sliced into strips 1 / 2 - inch thick 8 banana leaves, cut 14 inches by 10 inches 1/2 pound
fresh spinach, stems removed
Coconut Crust Sheets 3 - 4 cups fresh meat of young Thai coconut 1 cup coconut water — more if needed turmeric, paprika, and basil — to achieve different
Coconut Crust Sheets 3 - 4
cups fresh meat of young Thai
coconut 1 cup coconut water — more if needed turmeric, paprika, and basil — to achieve different
coconut 1
cup coconut water — more if needed turmeric, paprika, and basil — to achieve different
coconut water — more if needed turmeric, paprika, and basil — to achieve different colours
Roasted Garlic Creme 1
cup raw cashews — soaked 4 hours or more 1
cup meat of
fresh young Thai
coconut 1/2
cup purified
water 1/2
cup coconut oil roasted garlic cloves — to taste sea salt and freshly ground black pepper — to taste
* 1/2
cup roasted cashews * 1/4
cup toasted, unsweetened, dried
coconut * 1/2 medium onion, roughly chopped * 1/4
cup canned diced tomatoes * 2 Tablespoons
water * 1 teaspoon cayenne * 2 teaspoons ground fennel * 2 teaspoons ground cumin * 1/2 teaspoon fenugreek seeds * 1 Serrano pepper, quartered lengthwise * 1/2 cinnamon stick * 1/2 teaspoon
fresh minced ginger * 2 pounds boneless chicken (I used thighs) * 2 Tablespoons oil * 1 can (~ 15 ounces)
coconut milk * Salt and pepper to taste
ingredients ROASTED RHUBARB AND STRAWBERRIES: 1 quart strawberries (hulled, sliced 1 / 2 - inch thick) 2 bunch rhubarb stalks (about 10 stalks, cut into 1 — 1 1/2 - inch pieces) 1/4
cup sugar (divided) TART SHELL: 1 sheet puff pastry (thawed) all - purpose flour (for dusting) 1 egg (lightly beaten) 1 teaspoon
water ROASTED STRAWBERRY COMPOTE: 1 recipe roasted strawberries (above) 2 tablespoons
water 2 tablespoons sugar 1 tablespoon lemon juice LEMON RICOTTA FILLING: 2
cups whole milk ricotta 1 and 1/2 tablespoons
coconut oil 2 tablespoons sugar 1 lemon (zested) 1 teaspoon Kosher salt TO SERVE: 2 tablespoons granulated sugar 1 tablespoon
fresh basil leaves (finely chopped) 2 teaspoons lemon zest
2 tablespoons
coconut oil or olive oil 2 garlic cloves, minced 1
cup finely chopped onion 8 — 10 medium mushrooms, finely chopped 1/2
cup finely chopped green bell pepper 1/2
cup finely chopped red bell pepper 1/2
cup finely chopped carrots 1 jalapeño pepper or other hot pepper, seeded and minced (optional) 1
cup frozen corn kernels 1 teaspoon ground cumin 1/2 teaspoon ground coriander 2 tablespoons chili powder, or to taste 2 teaspoons sea salt, or to taste 1/2 teaspoon black pepper 1 28 - ounce can diced tomatoes 1 15 - ounce can tomato purée 1 15 - ounce can kidney beans, drained 1 15 - ounce can black beans, drained 1 15 - ounce can red beans, drained 2 1/2
cups water 1/2
cup dry bulgur wheat Hot sauce or cayenne pepper (optional) 1/4
cup minced
fresh cilantro, for garnish Tofutti sour cream, for garnish (optional)
Mango
Coconut Water Smoothies 3/4 cup coconut water, chilled 1/4 cup orange juice, chilled 1 cup fresh or frozen mango chunks 1/2 cup frozen strawberries 1/2 cup ic
Coconut Water Smoothies 3/4 cup coconut water, chilled 1/4 cup orange juice, chilled 1 cup fresh or frozen mango chunks 1/2 cup frozen strawberries 1/2 cup ice
Water Smoothies 3/4
cup coconut water, chilled 1/4 cup orange juice, chilled 1 cup fresh or frozen mango chunks 1/2 cup frozen strawberries 1/2 cup ic
coconut water, chilled 1/4 cup orange juice, chilled 1 cup fresh or frozen mango chunks 1/2 cup frozen strawberries 1/2 cup ice
water, chilled 1/4
cup orange juice, chilled 1
cup fresh or frozen mango chunks 1/2
cup frozen strawberries 1/2
cup ice cubes
1
cup fresh young
coconut meat 1/3
cup cocoa powder 1/4
cup agave syrup 2 teaspoons vanilla extract
coconut water to blend.
1 Tablespoon
Coconut Oil 8 - 12 oz Pork Sausage 4 Tablespoons Organic Butter 1 Teaspoon
Fresh Ground Pepper 1/2
Cup Organic AP Flour 3 Cups Milk 1
Cup Water 1 Teaspoon Salt
1 1/2
cups raspberries (
fresh or frozen) 1/4
cup sugar 1/2
cup water 1 14 - ounce can
coconut milk 1
cup heavy whipping cream 1 14 - ounce can sweetened condensed milk 2 teaspoons vanilla extract 3 ounces bittersweet chocolate, chopped into small chunks
Toasted
Coconut Cilantro Rice 1 cup basmati rice 1/4 cup sweetened flaked coconut 1 tsp finely chopped peeled fresh ginger 1 tsp finely chopped fresh jalapeño including seeds 3 tsp vegetable oil, divided 1 1/3 cups water 1/2 tsp salt 2/3 cups packed fresh cilantro sprigs 2 scallions, chopped
Coconut Cilantro Rice 1
cup basmati rice 1/4
cup sweetened flaked
coconut 1 tsp finely chopped peeled fresh ginger 1 tsp finely chopped fresh jalapeño including seeds 3 tsp vegetable oil, divided 1 1/3 cups water 1/2 tsp salt 2/3 cups packed fresh cilantro sprigs 2 scallions, chopped
coconut 1 tsp finely chopped peeled
fresh ginger 1 tsp finely chopped
fresh jalapeño including seeds 3 tsp vegetable oil, divided 1 1/3
cups water 1/2 tsp salt 2/3
cups packed
fresh cilantro sprigs 2 scallions, chopped (1
cup)
WHOLE GRAINS RICE QUICK COOK
Coconut Jasmine Rice With Mint INGREDIENTS 1/2
Cup Water 1
Cup Coconut Milk 1 Teaspoon salt 1
Cup Village Harvest Jasmine or Organic Jasmine Rice 1/4
Cup Fresh Mint, chopped fine 1/2
Cup Toasted
Coconut Flakes INSTRUCTIONS In a quart pan, -LSB-...]
4 cobs of corn, cooked and cut from the cob (save the
water you boil the corn in to use as broth in the soup) 6 - 8 new potatoes (about golf ball sized) 2 tablespoons olive oil 1 onion 3 stalks celery, chopped 2 carrots, chopped 1 can
coconut milk 1 red pepper, minced 1 shallot, minced 1 jalepeno pepper, seeded and finely chopped 1/4
cup fresh dill, finely chopped 1/4
cup chives, finely chopped Salt and pepper
* 3 Tablespoons vegetable oil * 1/3
cup minced shallots * 1 Serrano pepper, sliced into thin rounds * 2 teaspoons ground coriander * 1 teaspoon ground cumin * 1/2 teaspoon fenugreek seeds * 1 teaspoon ground cinnamon * 1 teaspoon cayenne pepper * pinch ground cloves * 1/2 teaspoon ground cardamom * 3 cloves garlic, minced * 2 teaspoons grated
fresh ginger * 1 stalk lemongrass, woody ends removed, and bruised * 1/2 teaspoon salt * 1 teaspoon paprika * 1
cup water * 1 pound shrimp * 1
cup coconut milk * cilantro leaves, for garnish (optional)
I just made a variation of your recipe last night, as an alternative to an alcoholic Friday night drink - Just used the VitaMix to blend 12 oz pure
coconut water, 1
cup frozen pineapple, a bout 1 TBLSP peeled
fresh ginger and 1TBLSP lime juice.
Ingredients: Chocolate Brownie Base 1/3
cup pecans nuts 1/3
cup walnuts 8 - 9 Medjool dates 2 Tbsp maple syrup 3 Tbsp Cacoa powder 1 - 2 Tbsp
water Raspberry Cheesecake Layers 2
cups cashews, soaked overnight 1/4
cup coconut oil, melted 1/3
cup honey or maple syrup 3/4
cup coconut milk 1
cup fresh raspberries Directions: Line a loaf...