Not exact matches
2 tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut
into 1 - inch cubes 2
cups vegetable stock 1 (14 - ounce) can light
coconut milk 1/2
cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut
into 1 - inch cubes 3 potatoes, peeled and cut
into 1 - inch cubes 1
cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper
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
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut
into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1
cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp
coconut oil 4 cubes
of frozen
coconut milk (about 1/2
cup coconut milk)
Sour hemp,
coconut, or dairy
milk by pouring 1 teaspoon
of apple cider vinegar
into a measuring
cup and adding
milk to measure 1/2
cup.
3
cups butternut squash, cubed 2
cups green beans, trimmed and cut
into 2 - inch pieces 1
cup, packed, baby spinach 1 package extra firm tofu, cut
into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5 garlic cloves, chopped 1 tablespoon chopped ginger 1 small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can)
coconut milk salt and pepper to taste pinch
of chili pepper flakes (I used bird's eye chili flakes, which is hotter than regular red pepper flakes.
But one day while making regular
coconut milk kefir, I accidentally dumped my water kefir grains (instead
of the
milk kefir grains) and about 1/4
cup of pre-made water kefir
into the wrong container.
What's in it: For the french toast --- 1/2 large loaf
of multigrain bread, ideally a few days old, cut
into 1 inch cubes (about 5
cups cubes)-- 4 large eggs — 1 1/2
cups vanilla almond
milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon
coconut oil For the topping --- 1/3
cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt
1 teaspoon fennel seeds 1 teaspoon poppy seeds 5 cloves garlic 1 - inch piece ginger 1 large onion, chopped and divided
into 2 parts 1 large bunch
of cilantro, chopped and divided
into 2 parts 2 serrano chiles, seeds and stems removed 1 tablespoon butter or olive oil for sauteeing 1 teaspoon turmeric 4 large tomatoes, quartered 1 1/2
cups coconut milk 1
cup yogurt 2
cups coarsely chopped vegetables, such as carrots, potatoes, and cauliflower
2 cans full fat unsweetened
coconut milk 1/2 teaspoon xanthan gum or 1 tablespoon arrowroot powder 3 lemongrass stalks — cut
into 2 - inch pieces and bruised with the back
of a chef's knife 2 large handfulls kaffir lime leaves — bruised 1 large or 2 small ripe, sweet mangoes — peeled and pitted zest and juice
of 1 lime 1/2
cup light agave syrup or other sweetener
of choice
6 shallots, peeled 3 cloves garlic, peeled 1 tablespoon freshly grated ginger 1 teaspoon turmeric Pinch
of salt Defrosted superhot 1 / 2 - inch chile cubes, as needed 8
cups coconut milk (not sweetened
coconut cream) 3 1/2 pounds chuck roast, cut
into 1 - inch cubes Fresh basil leaves for garnish
extra firm tofu, cut
into 1 ″ long columns 1 14 oz can
coconut milk 2
cups vegetable broth 2 tsp turmeric 2 tbsp soy sauce 1 tbsp sugar Juice
of 1 lime 2 shallots, sliced
into rings 1/3
cup chopped fresh cilantro
Scoop 1/2
cup of coconut cream from the can
of coconut milk and put it
into a small saucepan.
Oven Fried Curried Chicken Fingers Ingredients: 2 lbs boneless skinless chicken breasts - cut
into long strips 1 Tbsp curry powder 1 tsp salt 1 tsp black pepper 1/4
cup coconut milk A dash
of chili powder (or more if you like spicy) 1
cup or as much as you need shredded
coconut flakes
Add 3/4
cup of the boiled potatoes and some
of the broth
into a blender (but keep boiling the rest
of the pot's contents) with cashews,
coconut milk, sautéed onions, garlic, nutritional yeast, and enough water to make it all blend smooth - it will be thick, but that's okay.
2 Tablespoons Olive or
Coconut Oil 3 Cloves Garlic, Peeled & Chopped 1 Small Onion, Peeled & Chopped 1 Tablespoon Ground Tumeric 4 Tablespoons Grated Fresh Ginger 1
Cup Red Lentils, Sorted 3 Medium Sweet Potatoes, Peeled & Cut
Into 2 - inch Pieces 6 Cups Organic Vegetable Broth 1/3
Cup Coconut Milk Pinch Red Pepper Flakes Salt & Pepper To Taste Garnish
of Choice (See Notes Above)
3
cups of white flour 1 sachet
of dried yeast 1 teaspoon
of sugar 1/3
cup of melted
coconut oil 1/4
cup of coconut sugar 3/4
cup of lukewarm unsweetened almond
milk 1/2
cup of lukewarm water 60gr
of Mia 100 % dark chocolate chopped
into small pieces 1/2 teaspoon
of cinnamon A pinch
of sea salt
2 medium sweet potatoes (about 1 lb), scrubbed and cut
into 1 - inch chunks 1/4
cup coconut milk 1/4
cup pure maple syrup 1 teaspoon fresh ginger, minced 1/2 teaspoon cinnamon 1/8 teaspoon ground cloves pinch
of salt
Thai
Coconut Chicken Soup Recipe By Melissa Bridge Ingredients — 1 cup coconut milk — 3 cups chicken broth — 1 stalk lemongrass, cut into 3 - inch pieces and crushed with the back of a cleaver — 1 1 - inch piece ginger root or galangal, crushed with the back of a cleaver — 1/2 pound boneless chicken breasts, sliced thinly — 2 tablespoons fish sauce — 2 red chili peppers &mdash
Coconut Chicken Soup Recipe By Melissa Bridge Ingredients — 1
cup coconut milk — 3 cups chicken broth — 1 stalk lemongrass, cut into 3 - inch pieces and crushed with the back of a cleaver — 1 1 - inch piece ginger root or galangal, crushed with the back of a cleaver — 1/2 pound boneless chicken breasts, sliced thinly — 2 tablespoons fish sauce — 2 red chili peppers &mdash
coconut milk — 3
cups chicken broth — 1 stalk lemongrass, cut
into 3 - inch pieces and crushed with the back
of a cleaver — 1 1 - inch piece ginger root or galangal, crushed with the back
of a cleaver — 1/2 pound boneless chicken breasts, sliced thinly — 2 tablespoons fish sauce — 2 red chili peppers — juice
Summer Green Smoothie Bowl → 1 banana → 1 small, fresh mango, cut
into chunks → 1/2 medium cucumber, sliced → a big handful
of kale, stems removed (or spinach) → 1/3
cup almonds (ideally, previously soaked) → 1 tbsp moringa powder → 2 tbsp hulled hemp seeds → 2
cups plant - based
milk → pumpkin seeds, desiccated
coconut + your favourite granola for topping
Place the 1
cup measure
of soaked and drained cashews
into a high speed blender (e.g. Vitamix / Blendtec) along with the nut or
coconut milk, maple syrup, vanilla and sea salt.
3/4
of a blender loosely filled with greens (I used Trader Joe's «Power Greens» mix
of baby spinach, chard, and kale) 1/4 — 1/2
cup of coconut milk (from the carton) or any non-dairy
milk 5 large green figs 1/2
of a cucumber, chopped
into big chunks 1/2 inch piece
of peeled ginger (optional) 1 large frozen banana, chopped
into big chunks
Place the 1
cup measure
of soaked and drained cashews
into a high speed blender (e.g. Vitamix / Blendtec) along with the
coconut milk, maple syrup, vanilla and sea salt.
Place the 1
cup measure
of soaked and drained cashews
into a high speed blender (e.g. Vitamix / Blendtec) along with the
coconut milk, maple syrup, raw cacao powder, vanilla and sea salt.
Mix 2 tbsp
of coconut milk powder and 1 heaped tsp
of corn flour
into 1 -1 1/2
cups of water.
1 tsp
of coconut oil 1 tbsp fresh, minced ginger 1 tbsp fresh, minced garlic 1/4 tsp fenugreek 1/4 tsp brown mustard seeds 1 tsp curry powder 1/4 tsp garlic powder 1/4 tsp ginger powder 1/4 tsp
of coriander 1/4 tsp
of garam masala salt & pepper to taste 1 medium head
of cauliflower, de-stemmed and chopped
into bite - sized pieces 2
cups of small white button mushrooms, quartered 8 oz firm tofu, cubed 18 oz jar
of diced tomatoes 13 oz can
of full fat
coconut milk 1/4 tsp each
of fenugreek, brown mustard seeds & curry powder 1/4
cup of cilantro, roughly chopped, the juice
of a lime & sea salt to garnish
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece
of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can
coconut milk or lite
coconut milk 2
cups water 2 regular or 1 large vegetable bouillon cube (enough for 2
cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut
into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2
cups cooked chunks 1
cup (approximately) red or gold grape tomatoes, halved 1
cup finely chopped Swiss chard (I use a food processor for this task) 1/3
cup fresh cilantro leaves and tender stems, rough chopped Zest
of 1 large lime 1/4
cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4
cup chopped roasted and lightly salted cashews and peanuts and sprigs
of basil or cilantro
I had about a
cup of coconut milk leftover from a recipe and decided to throw it
into my smoothie the other day — and, well, my mind was blown.
1 small red onion, peeled and chopped Juice from two juicy limes 1/2
cup coconut milk 1 teaspoon red curry paste 3
cups winter squash, cut
into 1/2 inch chunks splash
of extra-virgin olive oil 2 cans garbanzo beans (or equivalent) 1/2
cup cilantro, chopped fine grain sea salt
1 tablespoon saffron strands 4 tablespoons warm
milk 1 tablespoon each
of almonds, walnuts, cashews, peanuts, and raisins 1 teaspoon poppy seeds 1
cup coconut milk (see recipe, here) 1 1 - inch piece
of ginger, peeled and minced 10 cloves garlic 1 small green papaya, peeled, seeds removed, and diced 1/2 teaspoon each powdered nutmeg and mace 1 tablespoon coriander powder 1 tablespoon cumin powder 6 fresh red chiles, such as serranos, stems removed 2
cups yogurt Salt to taste 4 pounds lamb shanks, chopped with a cleaver
into 1 - inch long sections 4 teaspoons ghee (recipe here) or vegetable oil 2 large onions, finely chopped
Healthy version
of chocolate pudding Filled with nutrients and healthy fats Ready in under 5 minutes Ingredients: 2 medium size avocados, ripe 1/2
cup cacao powder 1
cup coconut water (or almond
milk) 1/2
cup shredded
coconut 1/3
cup of organic maple syrup or honey 1 strawberry (topping) Method: Combine all ingredients
into food processor and...
-- 1/3
cup walnut — 1/3
cup almond — 1/3
cup cashew — 1 ripe banana, peeled, cut
into slices — 1
cup coconut milk (or any other non-dairy
milk)-- 2 tablespoons desiccated
coconut — 1 teaspoon cinnamon — 1 teaspoon salt + pinch
of salt
Pop the banana and the pineapple
into your blender and then pour in a
cup of the
coconut milk.
Ingredients (Serves 4 as a side dish) 1 garlic clove, finely minced (or halved and removed before serving) 1/2 medium red onion, finely diced 1 large eggplant, cut
into 1 — 1 1/2 inch cubes 1 x 19 oz can
of lentils, drained and rinsed 1/4
cup canned
coconut milk 1/2
cup vegetable broth or water 2 tbs.
2 onions, finely chopped 5 cloves
of garlic, finely chopped 4 peppers, I used one each green, red, yellow and orange cut
into 1 inch chunks 4 medium zucchinis cut
into cubes 6 - 8
cups of fresh button mushrooms, sliced 1
cup frozen peas 1
cup almond
milk 1
cup water 1/4
cup dessicated
coconut, NOT SWEETENED 1/4
cup raw cashews 1 - 2 Tbsp curry powder (start slow then add more to taste) a few dashes
of cayenne pepper
organic, unsweetened
coconut milk (I used Native Harvest brand) * 2 tablespoons red curry paste (I used Thai Kitchen brand) * 1 large organic sweet potato, chopped
into bite - sized pieces * 1 - 2
cups turkey or chicken stock, preferably homemade * 1 tablespoon palm sugar or organic dark brown sugar * 2 tablespoons fish sauce (I used Thai Kitchen brand) * 1
cup roast turkey, shredded or chopped
into bite - sized pieces * 6 kaffir lime leaves (I used dried ones from Kalystyans in NYC) * 1 red or green chile pepper, minced * 1 bunch baby bok choy, chopped
into bite - sized pieces * 1/2 -1
cup chopped fresh cilantro or Thai basil (or a combination
of the two) * fresh lime juice to taste for serving - optional * sriracha or your favorite hot chile sauce for serving (I used my homemade chile garlic sauce)- optional
6 shallots, peeled 1 2 - inch piece
of ginger, peeled 3 small fresh red chiles, such as serranos, stems removed 5 cloves garlic 1 2 - inch piece galangal, peeled 2
cups thick
coconut milk, recipe here 1 tomato, peeled and chopped 1 smalled eggplant, peeled and diced 1 pound catfish, cut
into large chunks 1/2 pound green beans, cut
into 1 - inch sections 2 tablespoons minced cilantro 1 teaspoon fish sauce (nam pla) Water or fish stock, if needed Cilantro leaf for garnish Nigella seeds for garnish
Very slowly (starting with just a couple drops at first) add 1
cup of the
coconut milk mixture
into the egg yolk mixture while whisking continuously (this will temper the egg yolks and help prevent them from curdling).
As soon as it starts boiling, turn it down to a low simmer and add 1
cup of the
coconut milk and the contents
of the tea bag (cut the bag open and empty it
into the pan... if it's not finely milled, you should quickly mill it in a blender or spice grinder).
Meanwhile, open the can
of coconut milk and carefully spoon out 1/2
cup of the
coconut cream on the top
into a medium bowl.
Watermelon Granita 8
cups of Well Ripened Seedless Watermelon cut
into large pieces 1
Cup of Organic Sugar 1/2
Cup of Vanilla flavored Nut
Milk (I used
Coconut) Juice
of 1 Lime Combine all ingredients in a blender.
2
cups of unsweetened
coconut 1/2
coconut milk 1/4
cup of egg whites 2 tbsp
of Swerve Just mix and divided
into 12 baked at 350 for 16 - 18 minutes.
Turn this
into a savory breakfast porridge by cooking the quinoa in 3
cups of vegetable broth versus 2 and / or drizzling warm
coconut milk over the quinoa just before serving.
Chia seeds are actually really tasty - not in the dry and boring form but 2/3
of a
cup of coconut milk mixed with 3 TBS
of chia (yeh you nailed me on the amount but this isn't a daily affair) and heaps
of vanilla turns
into like a tiny sago pudding if you leave it out, mixing every so often for an hour... Or only like 15 minutes if you heat the
coconut milk first.
Throw a quarter
cup of rosewater
into your bath with a quarter
cup of coconut milk and soak the stress away.
1 pound organic chicken breast, cut
into small chunks 1 small onion, chopped 3 large carrots, chopped 2
cups shredded chard or other greens 1 bunch green onions, chopped 1 lemon or lime, juiced 1/2
cup cilantro, chopped 1 tablespoon chopped garlic 1 tablespoon chopped ginger 1/2 tablespoon
of red pepper flakes (more or less depending on your heat tolerance) 1 can organic
coconut milk 1 quart organic chicken broth sea salt to taste
strain kipher
into your blender 3 tbl spoons
of coconut milk 1 tbl spoon
of Stevia in the Raw (optional) open and pour 4 pills
of Garden
of Life's Primal Defense Probiotic
into the mix Half
cup of Old Fashioned Oatmeal Half
cup of Kashi tbl spoon
of ground Flax Seeds good handful
of whatever fruit you like....
Once I've made these two things, I then take out a big pot and put
into it about 2 - 3
cups of tea, 1 - 2
cups of this cream and a litre or so
of half - almond
milk, half
coconut milk, along with some sugar - free chocolate, cocoa (or cocoa and cacao butter), sweetener, spices (like chai spice), flavorings like vanilla or caramel, salt (I always add a little salt to most sweets, it balances the flavor)... basically anything you think will be good in a [quote] mocha [/ quote] type drink (I even put small amounts
of maca and other medicinal mushroom powders to up the nutritional value - but just a little, to avoid bitterness).
2 lbs
of chicken breast or thighs, skinless & boneless cut
into 1» pieces 1 lb
of romanesco, chopped
into 1» pieces 6 medium onions, thinly sliced 2
cups sweet potato, chopped
into 1» pieces 2 1/2
cups of fresh or canned whole tomatoes, chopped 1 tablespoon olive oil 2» piece
of ginger, roughly chopped 3 large garlic cloves, roughly chopped 2 tablespoons full - fat
coconut milk 1 teaspoon garam masala 1 teaspoon chili powder 1 teaspoon ground coriander 1 teaspoon ground cumin 1 1/2 teaspoon salt, divided 1/2 teaspoon ground turmeric 1/2 teaspoon black pepper 2 bay leaves 1/4 teaspoon ground cloves 2 tablespoons fresh cilantro leaves, finely chopped for topping, divided Process the tomatoes, ginger and garlic together in a food processor until smooth.
What's in it: For the french toast --- 1/2 large loaf
of multigrain bread, ideally a few days old, cut
into 1 inch cubes (about 5
cups cubes)-- 4 large eggs — 1 1/2
cups vanilla almond
milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon
coconut oil For the topping --- 1/3
cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt
1/4
cup granulated sugar (I use organic) 2 tablespoons cornstarch 1/4 teaspoon Pink Himalayan Sea Salt (my preferred salt) 2-1/4
cups whole
milk 3 large egg yolks, lightly beaten (safe the whites for meringues) 3 tablespoons unsalted butter, cut
into small pieces 2 teaspoons vanilla extract 1
cup of coconut