Dessert: Fruit Sundaes with Coconut Whipped Cream from The W.H.O.L.E. Gang (I will use 1/2
cup of Coconut Nectar after seeing Shirley's beautiful Honey version of the whipped cream on GFE)
Not exact matches
Filling 1/3
cup virgin
coconut oil 1/3
cup agave syrup (
nectar) 2
cups raw cashews, soaked for at least 2 hours and up to 8 hours Zest and juice
of 1 large lemon Zest and juice
of 1 orange 2 tsp.
Heat 1/4
cup of water, agave
nectar, and
coconut oil in a saute pan.
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
For the middle (cheese) layer: ingredients: 1
cup raw cashews, soaked in water for at least 2 and up to 8 hours zest and juice
of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds
of one vanilla bean 2 tablespoons plus 2 teaspoons
coconut oil 2 tablespoons plus 2 teaspoons agave
nectar directions: Gently heat agave and
coconut oil together until liquid and uniform.
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
I used 2 Tbsp
cup coconut nectar instead
of honey and I added a touch
of vanilla.
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!)
Coconut Bacon: 2 tablespoons olive oil 1 tablespoon maple syrup or coconut nectar 1 tablespoon tamari, soy sauce, or coconut aminos 1 1/4 teaspoon smoked paprika scant 1/2 teaspoon smoked salt a few drops of liquid smoke, optional *, to taste 2 cups unsweetened large - flake coconut 8 ounces tempeh, c
Coconut Bacon: 2 tablespoons olive oil 1 tablespoon maple syrup or
coconut nectar 1 tablespoon tamari, soy sauce, or coconut aminos 1 1/4 teaspoon smoked paprika scant 1/2 teaspoon smoked salt a few drops of liquid smoke, optional *, to taste 2 cups unsweetened large - flake coconut 8 ounces tempeh, c
coconut nectar 1 tablespoon tamari, soy sauce, or
coconut aminos 1 1/4 teaspoon smoked paprika scant 1/2 teaspoon smoked salt a few drops of liquid smoke, optional *, to taste 2 cups unsweetened large - flake coconut 8 ounces tempeh, c
coconut aminos 1 1/4 teaspoon smoked paprika scant 1/2 teaspoon smoked salt a few drops
of liquid smoke, optional *, to taste 2
cups unsweetened large - flake
coconut 8 ounces tempeh, c
coconut 8 ounces tempeh, crumbled
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
So I take a can
of coconut milk and 1
cup of shredded, unsweetened
coconut, 1/4
cup agave
nectar and blend it until thoroughly mixed, about 1 min.
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
1/3
cup almond flour 1/2
cup certified gluten - free oats 1/2
cup raw buckwheat groats 3/4
cup dates, pitted 3/4
cup unsweetened
coconut flakes + extra for topping 2 tablespoon agave
nectar, honey (not vegan) or maple syrup fresh lemon zest
of 1 lemon + extra for topping pinch himalayan pink salt (optional)
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
Chocolate Mousse 1/2
cup meat
of fresh young
coconut flesh scooped from centers
of 2 avocados (see assembly instructions below) 3 tablespoons raw cacao powder 2 tablespoons carob powder 1 tablespoon mesquite powder 1 tablespoon maca powder 5 tablespoons raw agave
nectar 3 - 4 tablespoons
coconut oil 1 - 2 teaspoons vanilla extract (optional)
1
cup almond flour 2 tablespoons
coconut oil pinch
of sea salt or himalayan pink salt 1/4
cup agave
nectar or other liquid sweetener such as raw honey (not vegan) OR for zero calorie sweetener, use 3 drops
of liquid Stevia + 3 - 4 tablespoon non-dairy milk 1/2 tablespoon natural peppermint extract
I took 3/4
cup unsweetened shredded
coconut, about 1
cup of water, 2/3
cup of agave
nectar, 1/4
cup of coconut oil and a splash
of vanilla.
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut butter or almond butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or
coconut aminos for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave
nectar zest and juice
of 1 lime pinch
of salt and pepper 1 teaspoon
of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful
of cilantro, chopped 1 small handful
of mint, chopped 1 avocado cut into 1 ″ cubes 3/4
cup edamame beans 1/2
cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
-- 1
cup GF oats — 2
cups nuts — almond, hazelnut, pecans — or a mix
of all three — 1
cup extra — dried fruit,
coconut flakes, pumpkin seeds (stir these in at the end)-- 2 tsp spices — cinnamon, nutmeg, ginger — or a mix — 4 tbsp
coconut oil — 2 tbsp sweetener — honey, maple, date
nectar
16 oz gluten - free rolled oats (extra thick or regular)(half a bag) 1/4
cup and 2 Tbsp raw almonds, soaked overnight or for 10 - 12 hours 1/4
cup walnuts, soaked for 4 hours 1/4
cup raw pumpkin seeds, soaked for 6 hours 1/4
cup raw sunflower seeds, soaked for 6 hours 1/2
cup unsweetened
coconut flakes 1/3
cup extra-virgin, cold - pressed olive oil 3 Tbsp liquid sweetener
of your choice, such as raw
coconut nectar, raw honey or maple syrup 2 1/4 tsp ground cinnamon 3/4 tsp ground nutmeg 3/4 tsp ground cloves 2/3 — 1 1/2
cups dried fruits / freeze - dried fruits
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
Ingredients 32 oz gluten - free rolled oats (extra thick or regular) 3/4
cup raw almonds, soaked overnight or for 10 - 12 hours 1/2
cup walnuts, soaked for 4 hours 1/2
cup raw pumpkin seeds, soaked for 6 hours 1/2
cup raw sunflower seeds, soaked for 6 hours 1
cup unsweetened
coconut flakes 2/3
cup extra-virgin, cold - pressed olive oil 1/3
cup liquid sweetener
of your choice, such as raw
coconut nectar, raw honey or maple syrup 1 1/2 Tbsp ground cinnamon 1/2 Tbsp ground nutmeg 1/2 Tbsp ground cloves 1 1/2 — 3
cups dried fruits / freeze - dried fruits
Pin It Author: Diet Taste Serves: 1 Ingredients: 1/2
cup persimmon, peeled and diced 1 Tbsp shredded
coconut 1/2
cup rolled oats 1/2
cup almond milk (or other milk
of your choice) 1 1/2 Tbsp agave
nectar or honey See more... Continue Reading →
Caramel 1 1/2
cups sugar (evaporated cane juice) 4 tablespoons corn syrup or agave
nectar 6 tablespoons water 6 tablespoons Earth Balance natural shortening 6 tablespoons
coconut milk 1 1/2 teaspoons vanilla extract 1
cup unsweetened shredded
coconut Small glass
of water
Adaptations / substitutions to the recipe: 3
cups of almond flour instead
of 2.5 Raw
coconut nectar instead
of agave Chocolate chunks and date crumbles instead
of pecan pieces.
For the Apple Cider Vinegar Dijon Dressing: 2 TB Apple Cider Vinegar 2 TB Dijon Mustard 1/4
Cup Extra Virgin Olive Oil Spritz
of Lemon A Drop
of Sweetener (I used one drop
of coconut nectar, I think maple syrup or honey would work well — it's simply to bring out flavors) Salt and Pepper (to taste)
1.5
cups pitted dates 2
cups almonds 1/2
cup ground flax meal 1/2
cup unsweetened shredded
coconut 1/4
cup raw cocoa powder Teaspoon celtic sea salt 1/2
cup almond butter 3 scoops all greens or meta greens powder 1/2
cup coconut oil 1 tablespoon agave
nectar 5 drops
of stevia 1 teaspoon vanilla
I used 1/2
cup coconut nectar and 1/2
cup rice malt syrup instead
of maple syrup.
Combine the quinoa, chia seeds, 1/4
cup of the toasted
coconut, hemp seeds,
coconut nectar, vanilla, and salt in a medium bowl.
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
List
of ingredients: 1/2
cup chia seeds (soaked) 2 eggs 1
cup shredded
coconut 1/2
cup blueberries 1
cup strawberries 1 tablespoon
of organic nut butter 1 tablespoon
of organic maple syrup or agave
nectar 1/4
cup walnuts 1 teaspoon
of coconut oil 2 serve Method: Combine soaked chia seeds, eggs and shredded
coconut...
Once cooled, place the squash flesh into a blender and add 3
cups of vegetable stock,
coconut nectar, and ginger.
Crust: 1
cup pecans 1/2
cup pitted Medjool dates Pinch
of salt Filling: 3
cups cashews, soaked one hour 1/2
cup fresh lemon juice 1
cup raw agave
nectar 1
cup coconut oil 1 1/2 teaspoons vanilla extract 1/2 teaspoon salt Caramel Sauce: 1/2
cup pitted Medjool dates, soaked for 20 minutes 1 Tablespoon raw vanilla powder 1 Tablespoon maca powder 1 teaspoon psyllium husk Pinch
of salt 2 pears, thinly sliced 2 apples thinly sliced
The dressing is made with the onion, a half
cup of fresh blueberries, the olive oil,
coconut nectar, and vinegar.
Filling: 1 1/2
cups raw cashews, soaked overnight juice
of 2 lemons 1 teaspoon
of vanilla extract 1/3
cup coconut oil, melted 1/3
cup liquid honey (vegans: use agave
nectar!)
lime peanut sauce ingredients: 1/2 inch fresh ginger, peeled + rough chopped 2 cloves
of garlic, peeled + rough chopped 1 - 2 tsp sriracha (or other hot sauce you like) 2 tbsp peanut butter (or tahini, sunflower seed butter, almond butter etc) 1 lime, peeled + chopped 1 tbsp rice vinegar 2 tsp agave
nectar 1 tbsp tamari soy sauce little scoop
of extra virgin
coconut oil (optional, but I love the
coconut fragrance here) 1/4 tsp toasted sesame oil 1/2
cup grapeseed oil
2
cups almond flour 1/2
cup unsweetened shredded
coconut 2 tablespoons
coconut flour 2 tablespoons
coconut palm sugar 1 tablespoon arrowroot starch 1/2 teaspoon baking powder 1/4 teaspoon sea salt 1/4
cup coconut oil 1/4
cup coconut butter 1/3
cup coconut nectar 2 teaspoons vanilla extract zest
of 1 large orange 1 tablespoon sesame seeds
Also used 3/4
cup coconut syrup /
nectar because that's what I had (in lieu
of honey).
1
cup almonds 1 1/2
cups cashews 1
cup dates 2 tablespoons agave
nectar 1 tablespoon
coconut butter (also known as
coconut oil) 1 tablespoon vanilla extract 1/2
cup cocoa Pinch
of seasalt Soak almonds overnight.
We also used a quarter
cup of honey and a quarter
cup of coconut sugar instead
of agave
nectar.
The dressing is made with the onion, a half
cup of fresh blueberries, the olive oil,
coconut nectar, and vinegar.
1/2
cup soaked raw Cashews 1/2
cup Coconut Butter, softened 2 Tbsp
Coconut Oil, softened 1 Tbsp
Coconut Nectar 1/2 Tbsp Vanilla 10 drops liquid Stevia Pinch
of sea salt 1 - 2 Tbsp water, as needed
1 3/4
cup Coconut Flour 1/4
cup Coconut Crystals 1/4
cup Water 1 Tbsp
Coconut Nectar 1 Tbsp Vanilla 1 tsp Cinnamon Pinch
of Sea Salt
Caramel 1 1/2
cups sugar (evaporated cane juice) 4 tablespoons corn syrup or agave
nectar 6 tablespoons water 6 tablespoons Earth Balance natural shortening 6 tablespoons
coconut milk 1 1/2 teaspoons vanilla extract 1
cup unsweetened shredded
coconut Small glass
of water
1.5
cups pitted dates 2
cups almonds 1/2
cup ground flax meal 1/2
cup unsweetened shredded
coconut 1/4
cup raw cocoa powder Teaspoon celtic sea salt 1/2
cup almond butter 3 scoops all greens or meta greens powder 1/2
cup coconut oil 1 tablespoon agave
nectar 5 drops
of stevia 1 teaspoon vanilla
ingredients 1 clove garlic, minced 1/2 to 1 small jalapeno, seeded and finely chopped 2 teaspoon red curry paste sea salt, to taste Juice
of one lime 1/2 tablespoon
coconut oil 1 tablespoon
coconut nectar, yacon syrup or 2 - 4 drops
of plain or lemon stevia to taste 1
cup coconut milk (full - fat Native Forest, Nature's Value or Arroy - D) 1/2 red onion, chopped 1 red bell pepper, chopped 1 sweet potato, peeled Basil, cut into thin strips
If using homemade chocolate recipe, combine 1/4
cup melted
coconut oil, 1/4
cup cocoa, and 2 tbsp
of coconut nectar until smooth, following the same directions as noted above.