To do this remove about
a cup of oil from your cooled soapmaking oils into a cup or bowl.
To do this, remove about
a cup of oil from your soapmaking oils.
Once your coconut oil has cooled to around 90 °F, remove about
a cup of the oil from the container.
Not exact matches
1/2
cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6
cups water sea salt — to taste 2 tablespoons neutral coconut
oil or ghee — divided 1
cup millet — soaked overnight juice
of 2 lemons — divided 2 tablespoons olive
oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch
of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated
from stems, stems chopped, leaves torn into bite - size pieces
Yerba Mate Infused Sunchoke Soup (adapted
from GKS) 2 lbs Jerusalem artichoke / sunchoke 1 leek (white part only, if you want to keep the soup white in colour)-- chopped 3 cloves garlic — chopped olive
oil juice
of 1 lemon 2 sprigs fresh rosemary salt and pepper — to taste 6
cups steeped Yerba mate tea
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
Mix together adding the juice
from 1 1/2 limes, a healthy glug
of olive
oil, and a handful
of crumbled queso fresco (about half a
cup).
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 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
* 2
cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4
cups water * 2
cups fresh corn (cut
from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice
of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can)
of organic black beans, drained and rinsed (or soak and then cook an equivalent amount
of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado
oil or extra-virgin olive
oil * Coarse sea salt and finely ground black pepper
The spinach: Wash and rinse a big pile
of spinach, 6 - 8
cups or more — it cooks way down / In a large pan let a clove
of finely chopped garlic sizzle in a couple
of tablespoons
of olive
oil before adding all or most
of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove
from heat, salt lightly and set aside.
Mine didn't work, one fresh egg
from my chickens and a
cup of oil.
Place about 1/3
cup of the batter into the waffle iron and sprinkle a bit
of the remaining coconut sugar on top
of the batter in the waffle iron (you may want to grease the iron with coconut
oil or butter to keep sugar
from sticking), then close the iron and cook according to your iron's directions.
* 1 tablespoon olive
oil * 1 tablespoon organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2
cups kale, chopped fine * 1/2
cup tomato sauce, preferably organic * juice
from 1/2 lemon * pinch or two
of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional
• 1 can chick peas (no salt added) • 1/2
cup Yellowbird Serrano Sauce • 1/4
cup tahini • pinch
of salt • juice
from one small lemon • 2 tablespoons olive
oil + extra for garnish • chopped cilantro for garnish • chopped green serrano for garnish
olive
oil 1 green pepper 1 red pepper 3 ears
of corn, kernels removed
from the cobs (or 2
cups of frozen corn) 2 tbsp salted butter 2 strip
of bacon chopped 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves
of garlic 1
cup chicken stock 2 medium potatoes, peeled and cut into 1» cubes 1 tsp oregano 1 bay leaf 1 tsp celery salt 1 tsp paprika 2 tsp curry 1 tsp mustard powder salt and pepper 2
cups half and half hot sauce, optional 1/2 tsp parsley
Ingredients Pasta Dough (Recipe
from All Recipes) Double the below recipe if cooking for more than 2 -1
cup (128 g) all purpose flour -1
cup (128 g) semolina flour -3 large eggs -1 tablespoon
of olive
oil Mushroom Filling - olive
oil -8 oz
of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves
of garlic, minced -2 big handfuls
of spinach leaves -1 / 2
cup (250 ml)
of heavy cream - salt & pepper to taste - 1
cup (128g)
of ricotta Carbonara - 2 chicken breasts -1
cup of blanched peas -4-6 slices
of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2
cup heavy cream 2/3
cup (75g) parmesan cheese, finely grated
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2
cup of cashews, soaked for a min
of 2 hours 1/4
cup of water 1 tablespoon
of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon
of kosher salt 1 head
of broccoli, chopped into florets 1/2
cup of garbanzo bean flour 1/2
cup of water 1 teaspoon
of garlic powder 1/2 teaspoon
of kosher salt 1 teaspoon +
of TABASCO chipotle, original red, or reserve about 1/3
cup of sunflower
oil (or another neutral high - heat
oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes
of TABASCO (
of your choice, optional) a handful
of cilantro, chopped the green part
of the green onion, reserved
from the cashew cream METHOD Make the cashew cream:
GOLDEN SOUP Adapted
from Pinch
of Yum Ingredients: 2 TB Trio Carmel extra virgin olive
oil half
of onion, chopped 2 cloves garlic, chopped 1 head
of cauliflower, chopped into about 5
cups of florets 1
cup raw cashews 1 TB turmeric 7
cups...
1/2
cup cherry tomatoes, chopped 1/4
cup kalamata olives, chopped 1/2
cup canned artichoke hearts, chopped Lemon zest
from 1 lemon Basil leaves, for garnish Drizzle
of olive
oil, for garnish
-3
cups vegetable glycerin soap (melt - and - pour soap)-- you can either buy this in cubes or in bars -2 T coconut
oil, melted -1 / 3
cup coffee grounds
of choice -1 vanilla bean, beans scraped
from pod — rubbing alcohol — helps to prevent bubbles.
Heat a non-stick frying pan with a medium heat and add 1 tablespoon
of extra virgin Spanish olive
oil, once the
oil get's hot, add 2
cups of tightly packed bagged spinach to the pan, mix with the
oil and add a lid on top, after about 3 minutes, remove the lid, mix all the spinach and remove
from the heat
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive
oil 1 small onion, diced 1 leek, white and light green parts, sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs
of tarragon, tear the leaves off 4
cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles
from the market or 2 - 12 oz packages
from Trader Joes) 1/4
cup water Croutons or parmesan cheese for serving
I got the idea for the sauce
from Lindsay's new cookbook — her almond sauce though (for 2 servings) calls for 1/2 a
cup of sesame
oil (I need to ask her if that is right, because that's a lot
of oil and sesame
oil can be very overpowering) which would have meant the sauce in her dish would be 17 points per serving, without the food included.
Ingredients 1 - lb skinless salmon fillet dash
of salt freshly ground pepper to taste 1 teaspoon extra virgin olive
oil 1/2
cup plain fat free yogurt 1 tablespoon Dijon mustard 1 tablespoon honey 3 - 4 tablespoons chopped fresh dill 1 clove
of garlic, finely minced Juice
from 1/2 lemon
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted
from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick
of celery 2 garlic cloves, peeled olive
oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3
cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs
of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.
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!)
:) Linguine with porcini and vegetable bolognese slightly adapted
from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2 small carrots, roughly chopped 1 large onion, roughly chopped 200g button mushrooms 2 garlic cloves, roughly chopped 2 tablespoons olive
oil handful
of fresh basil leaves, chopped 2 tablespoons fresh oregano leaves 1/2
cup tomato sauce — I used homemade 1/2
cup (120 ml) red wine 3 tablespoons water 1/2
cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2
cup (120 ml) boiling water for 10 minutes.
2 tablespoons canola
oil 2
cups mushrooms (shiitake or cremini work well) 4 scallions, greens separated
from whites and sliced 3 garlic cloves, minced 1 1 - inch piece ginger, peeled Kosher salt, to taste 5
cups reduced sodium chicken broth 2
cups water 4 oz soba noodles 2
cups shredded chicken 12 oz baby bok choy, ends trimmed juice
of 1 small lime 1 tablespoons low sodium soy sauce
2
cups (300 g) cooked chickpeas, rinsed and drained 12 ounces zucchini (4 medium / 340 g), grated on the large holes
of a box grater (2
cups packed) salt, as needed 4 teaspoons coriander seed 1 tablespoon cumin seed 2 tablespoons olive
oil 1 large yellow onion, finely diced 4 large cloves garlic, minced 1 1/2 teaspoons smoked paprika 1/2
cup finely chopped parsley finely grated zest
from 1 large lemon 1 large egg 1
cup (120 g) chickpea flour 1 1/4
cups (5 ounces / 140 g) crumbled feta cheese (I used sheep's milk) ~ 1/4
cup (60 ml) mild vegetable
oil for frying, such as sunflower
:D Christmas muffins slightly adapted
from here 2
cups (280g) all - purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon pinch
of salt 1/2
cup + 1 tablespoon (112g) caster (superfine) sugar 1 1/2
cups (390g) plain yogurt 1 egg * 3 tablespoons vegetable
oil 1
cup (110g) dried sweetened cranberries 1
cup (150g) fresh pitted cherries, quartered demerara sugar, for sprinkling Preheat oven to 190 °C / 375 °F; line twelve 1/3
cup (80 ml) capacity muffin pans with paper liners.
Peel 4 medium potatoes (or whatever is needed to make about 4
cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive
oil / When onions are translucent and tender add 1/2
cup shredded smoked salmon and 2 tablespoons
of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove
from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so
of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2
cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.
Wednesday 12/11/13 Soft Tacos — using leftover brisket
from chili (sauté with a bit grapeseed
oil, add a splash
of lemon juice and 1/4
cup of chicken stock, let liquid simmer down by three quarters).
2 teaspoons coconut
oil 1/8 teaspoon ground cardamom 1 1/3
cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut milk (not lite, regular full fat glory), plus more if needed ** 1
cup diced dried apricot (
from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch
of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3
cup chopped pistachios whipped cream, either dairy cream or coconut cream
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2
cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4
cup adobo sauce
from canned chipotle 1/2
cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive
oil 3 tomatoes, sliced 12 slices
of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4
cup pickled jalapeno juice
from jar 1/4
cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
1 large egg white 2 teaspoon water 4 - 6 (1 / 3 - inch - thick) rounds soft mild goat cheese, cut
from a cold log (use dental floss for easy cutting) 1/3
cup dry bread crumbs (preferably Japanese panko) 2 teaspoon cider vinegar 1/4 teaspoon salt 1/4 teaspoon Dijon mustard Pinch
of sugar 3 tablespoons extra-virgin olive
oil, divided 4
cups mesclun (mixed baby salad greens — about 2 ounces)
Ingredients honey chipotle chicken 1 pound boneless, skinless chicken breasts Sprinkle
of salt and pepper 1/4
cup olive
oil 3 tablespoons adobo sauce,
from a can
of chipotles in adobo 2 tablespoons honey 2 tablespoon dijon mustard 2 tablespoons chopped fresh cilantro 4 garlic cloves, minced
Separate the cloves first but don't peel, then roast until soft and the cloves pop right out
of the skin) 1 16 oz can
of chickpeas or garbanzo beans 1/4
cup liquid
from can
of chickpeas 3 - 5 tablespoons lemon juice (depending on taste) 1/2 teaspoon salt 2 tablespoons
of oil used to roast the garlic And then whatever you like for seasonings.
1 tablespoon olive
oil 1 small onion, chopped 2 carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6
cups chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk
of rind
from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian parsley leaves for garnish
12 ounces Gulf Coast Blue Crab meat 3 1/2
cups corn kernels cut
from about 6 medium ears
of corn 2 tablespoons unsalted butter or olive
oil 1 1/2
cups onion, chopped 2 cloves garlic, minced 1 jalapeno pepper small, seeded and minced 5
cups low - sodium vegetable broth or chicken broth 1/4 teaspoon chili powder 1 lime, zest half and squeeze the whole lime for juice 1/2
cup cilantro, chopped 2
cups crispy corn tortilla strips TT kosher salt TT pepper, freshly ground
Marinade (adapted
from The Raw 50) 1
cup olive
oil 2 tablespoons coconut
oil 1 red bell pepper — chopped juice
of 2 limes 2 tablespoons grated ginger 2 teaspoons minced garlic salt — to taste 1
cup fresh cilantro
Coarse Herb Vinaigrette 3 tbsp pickled capers 2 spring onions or green onions 2
cups loosely packed herbs (a mix
of chives, parsley, basil and top greens
from the celery) 2 tbsp white wine vinegar or apple cider vinegar 1/3
cup cold pressed
oil sea salt and black pepper, to taste
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)
Ingredients 2 large cloves garlic 1/2
cup sun - dried tomatoes, slivered 1/3
cup pine nuts 1 teaspoon salt 1/2 lemon, juiced 1/4
cup olive
oil (you can also use extra
oil you drained
from the jar
of tomatoes) 1/3
cup grated Parmesan cheese
* 2 tablespoons olive
oil * 1 tablespoon minced garlic * 1
cup chopped squash (I used pattypan
from my garden, but feel free to use yellow squash or green zucchini) * 2
cups chopped tomatoes (I used San Marzanos but any tomatoes will do) * 1
cup chopped greens (I used chard; you can use any dark leafy greens that you like) * 1
cup chopped herbs (I used a combination
of basil and parsley) * Himalayan or sea salt and freshly ground pepper to taste * 6 eggs or 12 egg whites * 1/2
cup mild cheese (crumbled if very soft, like feta, or roughly chopped if harder, like provolone or fresh mozzarella)
Ingredients: 1 Large Ham Hock (
from Tails and Trotters) 2 Medium Yellow Onions small dice 1 Small Celery Root Bulb small dice 3 Cloves
of Garlic sliced thinly 3 Tablespoons Un-Salted Butter 1 Tablespoon Blend
Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and oil in large stock pot, add the onions, garlic, and celery ro
Oil 1 Teaspoon
of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound
of Dry Split Peas 8
cups of Water Salt to Taste Method: Melt butter and
oil in large stock pot, add the onions, garlic, and celery ro
oil in large stock pot, add the onions, garlic, and celery root.
Fennel seed and onion loaf slightly adapted
from the always gorgeous Australian Gourmet Traveller 1/4
cup + 2 tablespoons (90 ml) olive
oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2
cups (490g) all purpose flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon salt 1
cup (240 ml) warm water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4
cup (60 ml)
of the olive
oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove
from heat, season to taste and cool.
7/8
cup oil + 1/2 tsp sea salt (strange, I know but it is our «butter») 3 tbsp ground chia 9 tbsp water 1
cup unsweetened pineapple juice
from concentrate (we can have pineapples on our diet — hollaaaa) 2 & 1/2
cup buckwheat (I use light as it has less
of an aftertaste) 2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1 tsp nutmeg 1/4 tsp salt 3
cups shredded carrots optional: stevia (I put about 1/2 tsp
of the clear extract, you could put more as mine wasn't very sweet)
I ended up using everything I could get
from three blood oranges, and threw that into a bowl with the almost half
cup of juice, vanilla bean, Greek yogurt, coconut
oil, sugar, and vanilla bean paste.
2 cloves garlic, peeled 1
cup of fresh spinach leaves 1/2
cup of fresh basil leaves Zest
from one lemon Juice
from one lemon 3 tablespoons
of olive
oil (you may need more) 1/3
cup of walnuts or pine nuts 1 teaspoon salt Fresh ground pepper