base: 1 cup shredded coconut 1 cup oats 1 cup dates 2 tablespoons melted coconut oil pinch of sea salt filling: 1 cup soaked (at least 6 hours) cashews 1 cup coconut cream 1/4 cup melted coconut oil 1/4
cup maple syrup juice + zest of 1 lime
Not exact matches
Orange - Kissed Seed Crackers 1/2
cup sunflower seeds 1/2
cup sesame seeds 1/3
cup flax seeds — ground 1/2
cup hemp seeds scant 1
cup amaranth, quinoa or almond flour 1 1/2 teaspoon sea salt 1/4
cup olive oil 1 tablespoon honey or
maple syrup 2 tablespoons freshly squeezed orange
juice
2 tsp cumin seeds (optional) 1 bunch (20 g / 1
cup) fresh parsley 1 bunch (20 g / 1
cup) fresh coriander / cilantro 1/3
cup / 80 ml olive oil 1/2 lemon,
juice 1 tiny clove garlic 2 tsp
maple syrup 6 - 8 slices pickled jalapeño (or other green chili) sea salt
Magic Green Sauce 1 large handful (30 g / 1 tightly packed
cup) mixed fresh herbs (we used parsley, cilantro and mint) 1/2
cup / 120 ml olive oil
Juice from 1 lime 1 tbsp capers 1 tsp
maple syrup 1 clove garlic 1 small chili 1/2 avocado 1/2 tsp sea salt flakes
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
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
1/2
cup peanut butter 1/4
cup rice vinegar 1 tablespoon
maple syrup 2 teaspoons soy sauce 2 teaspoons fish sauce 1 tablespoon minced fresh ginger 1 clove garlic, minced or pressed zest of 1 lime
juice of 1 lime 1 tablespoon sesame oil 1 tablespoon brown sugar or palm sugar 1/4
cup cilantro
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!)
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
Lemon Strawberry Shortcake Cake: 5 eggs 1/3
cup Anthony's Coconut Oil, melted 1/3
cup Anthony's Coconut Sugar 1/3
cup maple syrup 1/2
cup lemon
juice 1/2
cup Anthony's Coconut Flour 1
cup Anthony's Brown Rice Flour 1/2
cup Anthony's Tapioca Starch Pinch salt 1/3 teaspoon baking soda Topping: 1/2
cup coconut cream...
In a large measuring
cup whisk the
maple syrup, canola oil, lemon
juice, and almond milk together with a fork until well blended.
Ingredients: For Dressing: 1/2
cup fresh or frozen blueberries 4 Tbsp extra virgin olive oil 3 Tbsp apple cider vinegar or white balsamic vinegar 2 Tbsp lemon
juice 1/2 Tbsp liquid sweetener of your choice, such as coconut nectar, agave, raw honey and
maple syrup 1/8 tsp salt
For the Middle: 3
cups raw cashews, soaked overnight in cold water 3/4
cup (185 ml) coconut oil 1/2
cup raw honey or
maple syrup, for pure vegan
Juice from 1 lemon 1/2 vanilla bean, seeded Optional: 100g smooth peanut butter
2 scoops DailyBurn Fuel - 6 in vanilla 1
cup unsweetened almond milk 1 frozen banana 1 tablespoon key lime
juice Zest of one key lime 1/2 teaspoon
maple syrup 1
cup ice cubes 1 tablespoon nonfat plain Greek yogurt 1 tablespoon crushed graham crackers
1/4
cup coconut oil 2 tablespoon raw coconut butter (optional, use regular coconut oil if not available) 3 tablespoon raw honey, one that becomes solid at room temperature (use agave or
maple syrup if vegan)
juice of 1/2 lemon
6 long stalks of rhubarb, cut into chunks 100g raw sugar 1/2 a vanilla bean 2 tsp cinnamon 3/4
cup (185 ml) coconut oil, melted if hard 1/3
cup lemon
juice 1/2
cup (170g) raw honey or
maple syrup for pure vegan pinch of sea salt Line a 23 cm baking tin with baking paper.
1 head of kale, washed, dried and torn into large pieces 2 sheets of nori, cut with scissors into small pieces 1/4
cup black sesame seeds (or white will work too) 2 Tbsp miso paste 1 Tbsp
maple syrup 1 lemon,
juiced 1 Tbsp sesame oil 2 tsp tamari 1/2 tsp sea salt
3/4
cup frozen mango chunks 3/4
cup (one 6 - ounce container) plain nonfat Greek yogurt 1/2
cup cold water 1/2 teaspoon lemon
juice 1/2 teaspoon
maple syrup Dash of vanilla extract Pinch of cardamom 1 teaspoon chopped pistachios
Next combine the remaining 1/2
cup coconut oil,
juice from the lemons, 1/4 teaspoons salt, cashews, almond milk, 1/4
cup maple syrup in a high - speed blender and blend until silky smooth.
Used the 2
cups c.w. and 1 and a half chia seeds then a whole
juiced lemon and 1 tablespoon of
maple syrup.
1
cup dry steel - cut oats 1
cup dry golden quinoa 1/2
cup dry millet 3 tablespoons olive oil, divided 1 - inch piece fresh ginger, peeled and cut into coins 2 large lemons, zest and
juice 1/2
cup maple syrup 1
cup Greek yogurt (or soy yogurt, if you want to make this vegan) 1/4 teaspoon nutmeg 2
cups hazelnuts, roughly chopped and toasted 2
cups blueberries or mixed berries
Dressing 1/4
cup olive oil 3 tablespoons fresh lemon
juice 2 cloves garlic, crushed 2 teaspoons orange blossom water 1 teaspoon honey,
maple syrup or sweetener of choice 1/4 teaspoon ground cinnamon salt and freshly ground pepper
To make Vinaigrette: Whisk together oil, vinegar, lemon
juice, lemon zest, mustard, and
maple syrup in glass measuring
cup.
2
cups fresh wild berries + 1/2
cup for after baking (we used blueberries, raspberries, gooseberries and red currants) 1 - 2 tbsp
maple syrup or honey 1 tbsp lemon
juice + freshly grated zest from 1/2 lemon 2 tbsp fresh mint leaves, finely chopped
Soak for 3 - 24 hours 1
cup of cashews in filtered water 2 bananas, super ripe 1/4
cup of lemon or orange
juice — I used oj 1/4
cup of
maple syrup 1/4
cup of coconut oil, melted 3 tablespoons of softened peanut butter (I prefer Justin's) 1 teaspoon of vanilla extract
8 honeycrisp apples, peeled, cored and cut into chunks 1
cup apple
juice or water
juice of 1 lemon 1 2 ″ piece fresh ginger, peeled 2 cinnamon sticks 3 - 4 tbsp honey or
maple syrup
20 g / 1/4
cup desiccated coconut 20 g / 1/4
cup blanched almond flakes + more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp ground coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp
maple syrup or sugar
juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving
Frosting: Two packages Vegan Cream Cheese 1/4
cup Maple syrup or 1/4 to 1/2
cup confectioner's sugar 1 tsp vanilla
Juice of 1/2 lemon 1/4
cup organic coconut
While waiting for the lentils to cook and onions to fry, mix the dressing: in a small
cup or bowl whisk together the mustard,
maple syrup, turmeric, cumin, coriander, cayenne, lemon
juice, olive oil and vinegar.
There was also a lot of oily
juice left over, but I still made a side sauce for the chicken: a 1/4
cup of honey dijon mustard & a 1/4
cup of
maple syrup.
1.25
cups of cashews, raw preferably, soaked (see directions below) 1/4
cup of filtered water 1/4
cup of
maple syrup 1 teaspoon melted coconut oil 1 teaspoon of vanilla extract 1 Meyer Lemon (or regular lemon)
juice 1 pinch of Himalayan Sea Salt
1/4
cup of rolled oats 1/2 teaspoon of cinnamon 1
cup of apple cider or
juice 4 tablespoons pure
maple syrup for drizzling 1 tablespoon of butter (optional), cut into 4 cubes
2
cups raw cashews, soaked in water overnight (about 290 grams) 1/2
cup full fat coconut milk (120 ml) 2 tablespoons
maple syrup 1 teaspoon vanilla extract 1/4 teaspoon sea salt 3 tablespoon coconut oil 1 tablespoon lemon
juice (about 1/2 small lemon), plus more to taste
Ingredients: 1/2
cup semi-pearled farro 1 tablespoon fresh lemon
juice 1 tablespoon fresh lime
juice 2 tablespoons extra virgin olive oil 1 1/2 teaspoons pure
maple syrup Salt Fresh ground pepper 1/2
cup fresh mint leaves, chopped 4
cups baby arugula 1/4 medium red onion, very thinly sliced 1 1/4
cups cherries, halved and pitted 2 ounces goat cheese, crumbled
To make
syrup, bring 1/2
cup pomegranate
juice and
maple syrup to a slow boil.
I haven't done it myself but perhaps, 1 1/2
cups blueberries, 1/4
maple syrup, 2 tbsp sugar, tbsp water, 2 tsp of lemon
juice — boiling in a pot and then transfer it to a jar.
Ingredients for the batter: 1/2
cup soaked cashews (soak in water for a couple of hours)
Juice of 1 lemon 1/8
cup melted coconut oil 1/4
cup coconut milk 1/8
cup maple syrup 1tbsp peanut butter 2tbsp powdered peanut butter 4 tbsp peanut flour 1 scant scoop pea protein powder pinch sea salt 15g dried strawberries (chopped) 15g sugar free choc chips 10 drops vanilla flav drops (or vanilla extract) 5 drops toffee flav drops (optional)
1/2
cup quinoa, rinsed well 1
cup of freshly squeezed tangelo or orange
juice (or a mix of both) 1/4
cup water 1/4 tsp cinnamon 1/2 tsp lemon
juice 1/4 large mango, peeled and diced (about 3/4
cup) 1 tbsp fresh coriander, chopped just before using 2 tbsp almonds, chopped and lightly toasted 1 tsp pure
maple syrup
Ingredients: 6
cups quick - cooking or old - fashioned rolled oats 2
cups raw walnuts, chopped 2 Tbsp ground cinnamon 1/2 tsp salt 1
cup unsweetened apple cider or apple
juice 1/2
cup neutral oil such as avocado or olive oil (not extra-virgin) or melted coconut oil 2 Tbsp
maple syrup
Filling 1.5
cups of cashews 1
cup of fresh or frozen strawberries 1
cup of fresh or frozen rhubarb the
juice of a large lemon 1/4
cup of
maple syrup (less if your rhubarb is less tart than mine) a splash of almond milk
2
cups Frozen Cranberries 1/2
cup Natural Apple
Juice 3 Tablespoons Pure
Maple Syrup or Raw Honey 2 Tablespoons Coconut Oil
In a large glass measuring
cup or medium bowl, combine apple cider or
juice, oil and
maple syrup; stir into oat mixture until fully combined.
This recipe uses Baron's Caribbean Marinade (hot or mild) A great vegetarian dish with a bold taste Ingredients 14 oz extra firm tofu 1 1/2
cups Baron's International Kitchen Caribbean Marinade (mild or hot jerk sauce) 8 oz fresh sweet onions 2 1/2 tablespoons fresh chopped garlic 2 tablespoons fresh ginger, grated 1/3
cup fresh lime
juice 3/4 teaspoon fresh lemon zest 2 tablespoons soy sauce 2 tablespoons olive oil 3 tablespoons pure
maple syrup 1 tablespoon dried thyme 2 teaspoons allspice 1 teaspoon nutmeg Preparation Drain the tofu and slice it into thick slabs (approximately 1/2 inch thick).
1/3
cup plus 1 Tablespoon Neutral Oil of choice, like Grape Seed Oil 1/3
cup Fresh Mint Leaves, lightly packed 1/4
cup Fresh Lemon
Juice 1/2
cup Plain Organic Yogurt 3/4
cup Honey or
Maple Syrup 2 generous Tablespoons Fresh Lemon Zest 1/2 teaspoon Sea Salt 1 teaspoon Baking Powder 1 teaspoon Baking Soda 1
cup White Wheat Flour 1/2
cup White Spelt Flour
For the Strawberry - Vanilla Chia Seed Jam: Use 3 1/2
cups (875 mL / about 17 ounces / 475 g) frozen strawberries, 1/4
cup (60 mL) pure
maple syrup, a dash of salt, 2 tablespoons (30 mL) chia seeds, 1 teaspoon (5 mL) fresh lemon
juice, and 2 seeded vanilla beans or 1/2 teaspoon (2 mL) pure vanilla bean powder.
Chuck rinsed cashews, coconut cream,
maple syrup, grated ginger, lime
juice, warm agar mixture and an extra 1/4
cup / 60 ml of water into a blender.
In a medium - size saucepan, combine the frozen blueberries, 1/4
cup pure
maple syrup, 1/2 teaspoon vanilla extract, zest of 1 lemon,
juice of 1/2 lemon, and 1/2 teaspoon ground ginger.
1/4
Cup Wheat Bran 1/4
Cup Vanilla NonFat Greek Yogurt 2 Eggs 2 Tablespoons Coconut Oil, Melted 3 Tablespoons Pure
Maple Syrup 1 Tablespoon Honey 3 Medium Bananas, Mashed 1 Tablespoon Lemon
Juice 1/2
Cup Raisins 1
Cup Whole Wheat Pastry Flour, Sifted 1/2
Cup Wheat Germ 1/2 Teaspoon Baking Powder 1/2 Teaspoon Baking Soda 1 Teaspoon Ground Cinnamon 1/2 Teaspoon Ground Nutmeg 1/2
Cup Walnuts, Coarsely Chopped Oats, Nuts or Sunflower Seeds For Garnish
3/4
cup plus 2 Tablespoons Coconut Sugar 1.5 Tablespoons Raw Honey or
Maple Syrup 1/2
cup Unsalted Butter, softened (can use vegan butter) 2 Large Eggs, room temperature (please use 3 eggs if smaller) 2
cups White Wheat Flour 1/2 teaspoon Sea Salt 1/2 teaspoon Baking Soda 1 1/2 teaspoons Baking Powder 1 1/2 teaspoons Cinnamon 1/2 teaspoon Nutmeg 1/4 teaspoon Cloves heaping 1/4 teaspoon Allspice 1
cup Almond or Coconut Milk with 2 teaspoons Fresh Lemon
Juice 1 teaspoon Lemon Zest 1/2 teaspoon Vanilla Extract 1/2
cup Sugar - Free Powdered Sugar
1 ripe banana Small handful of berries (strong - flavored ones like blackberries are raspberries are best) Coconut milk — about 1/4
cup Raw cream — about 1 tablespoon Coconut oil — a large spoonful Flax seed oil — about 1 teaspoon Pinch of sea salt Lemon
juice — 1 - 2 teaspoons
Maple syrup or honey 1 - 2 raw egg yolks (from pastured hens) Raw beef liver * — about 1 - 2 teaspoons, finely chopped