Sentences with phrase «cup meat»

Then place about 1/3 cup meat mixture into the center of your tortilla.

Place 4 lasagna noodles over sauce, top with 2 cups meat sauce, half the ricotta cheese mixture and 1 cup cheddar cheese.

Spoon scant 1/2 cup meat inside each squash bowl.

To serve, spoon about 1/2 cup meat mixture on each bun.

Kuchen Ice - Cream 2 cups raw cashews — soaked overnight 2 cups meat of fresh young Thai coconut 1 cup freshly squeezed apple juice 3/4 cup agave syrup or another sweetener of choice zest of 2 oranges 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon ground ginger 3/4 cup coconut oil

SCOOP about 1/2 cup meat into lettuce leaf for each wrap; top with dollop of yogurt, additional salsa, and olives if desired.

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

Place 1/4 cup meat mixture in the center of each square.

ASSEMBLE: Pour 1 cup meat sauce in the bottom of prepared baking dish.

Icing 1 cup macadamia nuts 1/2 cup cashews 3/4 cup meat of young Thai coconut 2 tablespoons each light agave syrup 2 tablespoons raw honey 3/4 cup coconut oil

Caramel Cream 2 cups meat of fresh young Thai coconut 1/4 cup maple syrup 1/2 cup powdered coconut sugar seeds of 1 vanilla bean or 1 tablespoon vanilla extract pinch of sea salt 1/3 cup coconut oil

Vanilla Cream Filling 1 1/2 cups cashews — soaked for 4 hours 1/2 cup meat of fresh young Thai coconut 1/2 cup almond milk — homemade if possible seeds of 1vanilla bean 1/2 cup light agave syrup 1/2 cup coconut oil

Vanilla Cream 1 cup meat of young Thai coconut 1/4 cup water of young Thai coconut 1/2 cup dry coconut or cashew 1 vanilla bean - both seeds and pod 1/4 cup coconut oil 1/4 cup raw agave syrupCombine all the ingredients in a blender (preferably high speed) until smooth.

To serve, place about 1 cup meat in each of 6 large bowls.

Add all the meat ingredients into the bowl: 1 Tbsp finely chopped green onion, 1 tsp minced garlic, 1 tsp soy sauce, 1/2 tsp sesame oil, 2 pinches black pepper, and 1/2 cup meat.

Vanilla Ice Cream 2 cups meat of young Thai coconut 1/2 cup water of young Thai coconut 1/4 cup purified water 1/8 cup coconut oil 1/2 cup raw agave nectar OR pitted dates to taste 1 vanilla bean — both seeds and pod

Vanilla Ice Cream 1 1/2 cups meat of fresh young Thai coconut 1 1/2 cups water of fresh young Thai coconut 1/4 cup plus 2 tablespoons of raw agave syrup 3 tablespoons coconut oil — liquified seeds of 1 vanilla bean 1/4 teaspoon sea salt 1 teaspoon lime or lemon juice

Rose Petal Mille - Feuille Coconut Crust 2 cups meat of fresh young Thai coconut 1 cup water of fresh young Thai coconut or more if needed

Vanilla Cream 1 cup meat of fresh young Thai coconut 1 cup cashews — soaked for 4 hours 1/2 cup raw light agave syrup 1/2 cup purified water seeds of 1 - 2 vanilla beans or 2 1/2 tablespoons vanilla extract pinch of salt (optional) squeeze of fresh lemon (optional) 1/2 cup coconut oil — liquified

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

Add a generous 1/3 cup meat mixture and 3 tablespoons shredded cheddar cheese to each tortilla.

Raw Coconut Yogurt You will need about 3 - 4 young coconuts to yield 2 cups meat, or use frozen.

Lavender Ice Cream 2 cups meat of young Thai coconut 1 cup raw cashews 2 cups coconut water 1 cup pitted dates or raw agave syrup 2 - 3 tablespoons edible dried lavender flowers 1 vanilla bean — both seeds and pods 1/2 cup coconut oil

White Layer — Vanilla Cream 1 cup meat of young Thai coconut 1/4 cup coconut water 1/4 cup coconut oil 1/2 vanilla bean 1/4 cup light raw agave nectar 1/2 cup dry coconut flakes OR cashews

Black Currant Panna Cotta 2 cups almond milk 1/2 cup meat of young Thai coconut 1/2 cup Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1/4 packed cup dates — pitted and chopped 1/3 cup raw agave syrup or another sweetener of choice seeds from 2 vanilla beans or 2 teaspoons vanilla extract 1/8 teaspoons salt 2 tablespoons sunflower lecithin (optional) 1/2 cup coconut oil frozen black currants or any other frozen / fresh berries of choice

Crispy Coconut Cups (makes about 6 - 7 cups) 3 cups meat of fresh young Thai coconuts 2 - 4 tablespoons of coconut water

Cardamom Ice Cream 2 cups meat of young Thai coconut 1 cup coconut water 1/4 cup coconut oil 1 cup cashews 9 dates 8 - 10 cardamom pods — crushed, green shell discarded 2 vanilla beans — both seeds and pods

Light Green Layer — Avocado Ice Cream 3 hass avocados 1 cup meat of fresh young coconut OR cashews 1/4 cup coconut oil juice and zest of 1 1/2 limes 5 dates — pitted 1/2 vanilla bean 1/3 cup light raw agave nectar 1 cup water

Earl Grey Orange Creme 1 1/2 cup very hot purified water 3 - 4 tablespoon good quality loose Earl Grey tea leaves 1 cup meat of fresh young Thai coconut 1 cup cashews — soaked for 2 hours or more flesh of 1 small orange 3/4 cup coconut oil — warmed to liquid form 3/4 cup raw agave syrup OR to taste 1/3 cup date paste — optional

Assembly 1/2 cup chopped almonds — preferably soaked and dehydrated 1 tablespoon (any) nut oil sea salt 1 head of Boston lettuce or another wrapper of choice 1 cup meat of fresh young Thai coconut — sliced (can be omitted, just add more avocado) 1 ripe avocado — peeled, pitted, and sliced 1 handful fresh basil and / or mint leaves 1 handful sunflower sprouts

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

Continue rotating and cupping the meat, patting the top of it occasionally, until you've formed a 4» - diameter, 3/4» - thick patty.

Take each leaf and fill with 1/3 cup meat mixture.