1/2 cup uncooked organic oats 1/2 cup organic coconut flour 1/4
cup organic shredded coconut 2 organic strawberries 1 pouch of Once Upon A Farm, Sun - Shiny Strawberry Patch 1 date
2 cups organic quick oats (you can also use the gluten free variety) 1
cup organic shredded coconut 1/2 cup vegan chocolate chips 2 - 3 tbsp pure maple syrup (depends how sweet you like it) 2 tbsp sunflower seed butter -LSB-...]
1 can organic chick peas, well drained 1/2 cup organic peanut butter or almond butter 1/2 cup organic Cuisine Camino Semi Sweet Chocolate Chips (Zehrs / Superstore sells these) 1/2 tsp pure vanilla extract 2 tbsp pure maple syrup 2 tbsp cacao powder 1/4
cup organic shredded coconut Blend chick peas in food processor.
3/4 cup organic pecans or walnuts 2 - 3 tablespoons organic nut butter of choice (we like cashew butter) 1 tablespoon melted organic coconut oil 2 cups pitted organic Medjool dates 1/4 cup organic cacao powder (or carob powder — you may want to add a bit of sweetener if using carob) 1 teaspoon organic vanilla extract 1 teaspoon organic cinnamon pinch of salt 1/3
cup organic shredded coconut (optional)
Not exact matches
1
cup unsweetened
shredded coconut 1
cup almond flour 1/3
cup arrowroot flour 1 tablespoon cinnamon 1/2 teaspoons sea salt 1/3
cup coconut oil 1/3
cup water 1/3
cup maple syrup 1/2
cup organic Thompson raisins 1/2
cup chopped pecans
1 1/4
cups of All - Purpose Flour (King Arthur Flour is preferred) 1
cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1
cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3
cup of unsweetened applesauce 1/2
cup of light brown sugar 1 teaspoon vanilla extract 2
cups of
shredded carrots (I used
organic) 1/2
cup of toasted
coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it
coconut Optional toppings: Raisins,
Coconut, Nuts (walnuts or almonds) or just leave it
Coconut, Nuts (walnuts or almonds) or just leave it plain.
2 bananas well mashed 2
cups of
organic old fashioned oats 1 heaping tbsp of raw almond butter 1 tbsp of cinnamon 1 light drizzle of raw agave (or stevia) 2 tablespoons of raw chia seeds finely ground Add a few raisins,
shredded coconut or chopped apple if liked.
extra virgin olive oil 2 cloves garlic, minced 2
cups Chardonnay wine 1
cup vegetable broth (low sodium) 1
cup light
coconut milk (almond milk will also work) 2
cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1
cup corn kernels (frozen or fresh) 1
cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive oil in a large soup pot on medium heat.
organic brown rice spaghetti pasta Filtered water, enough to boil pasta 2 TBL
organic, grassfed butter or pure
coconut oil 1 pound pasture - raised,
organic chicken breasts, cut into 1/2» chunks 1 large
organic onion, diced 1 medium
organic red bell pepper, diced 3 - 4 ribs
organic celery, diced 1/2
cup mushrooms, diced 2 - 3 cloves
organic garlic, minced 1 TBL arrowroot powder (or non-GMO cornstarch) 1 tsp (or more, to taste) unrefined sea salt Freshly ground black pepper, to taste 1/8 tsp ground white pepper Dash cayenne powder 1 1/2
cups organic, grassfed cream 2
cups shredded organic cheddar (or similar style) cheese 2 - 3 TBL ground raw milk parmesan (optional)
super healthy whole foods granola 250 ml / 1
cup dates, soaked 100 ml / 1/2
cup tahini date soaking water 750 ml / 3
cups oats 250 ml / 1
cup mixed nuts (i used cashews, almonds, and hazelnuts), very roughly chopped 100 ml / 1/2
cup prunes, chopped 100 ml / 1/2
cup organic raisins 100 ml / 1/2
cup sunflower seeds 50 ml / 1/4
shredded coconut 1/2 tsp cinnamon a pinch of cardamom (optional)
1 3/4
cups whole wheat pastry flour 1/4
cup unsweetened
shredded coconut 1 stick of butter, at room temperature 1
organic egg 1/4
cup olive oil 3/4
cup unrefined sugar 1/2 teaspoon aluminum free baking powder Zest two limes Juice of two limes
1/2
cup raw cashews 1/2
cup dried pitted dates 1/2
cup raw
organic cacao powder 1/3
cup applesauce 1/4
cup organic cane sugar 1/4
cup organic canned
coconut milk 1/4
cup organic coconut shreds 5 stemmed dried figs 2 Tbsp.
FROSTING: 2 - 8 oz vegan, nondairy cream cheese, nonhydrogenated oil version preferred (Follow Your Heart brand is
organic) 1 tsp vanilla 1/2 tsp almond extract 1/2
cup powdered sugar or more, to taste 1
cup unsweetened
shredded coconut
1 1/4
cups of All - Purpose Flour (King Arthur Flour is preferred) 1
cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1
cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3
cup of unsweetened applesauce (I used peach apple) 1/2
cup of light brown sugar 1 teaspoon vanilla extract 1
cups of
shredded carrots (I used
organic) 1 small / medium sized zucchini (
shredded) Optional toppings: Raisins,
Coconut, Nuts (walnuts or almonds) or just leave it plain.
1
cup short grain brown rice 1
cup split mung dal, soaked overnight 1/2
cup Ancient
Organics Ghee 1» piece of fresh ginger, minced 2 tsp whole black peppercorns 1/2 tsp whole coriander seeds 1 tsp whole cumin seeds 1/2
cup raw cashew nuts 1/4
cup shredded coconut
1
cup crispy almonds * 1
cup roasted cashews 1/2
cup crispy sunflower seeds * 1
cup dried apricots (I prefer
organic Turkish apricots), finely chopped 1
cup shredded coconut 1/3
cup coconut oil, gently melted 1/4
cup raw honey (liquid is easiest to work with) Level 1/2 teaspoon sea salt 1 tablespoon vanilla extract
Vegan Zucchini Bread 1 1/2
cups whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2 teaspoons ground cinnamon 1/4 teaspoon ground ginger 1/2
cup unsweetened almond milk or soymilk 1 teaspoon apple cider vinegar 1/2
cup organic evaporated cane sugar or sucanat 1/4
cup virgin unrefined
coconut oil, melted (liquid) 1/4
cup unsweetened applesauce 1
cup finely
shredded zucchini 1 1/2 teaspoons pure vanilla 1/2
cup chopped toasted walnuts or pecans 2 tablespoons roasted cacao nibs
Pin It Ingredients: Base / / 1
cup medjool date pitted 1
cup organic oats 1/2
cup shredded coconut Filling / / 2 1/2
cups raw cashews 1
cup frozen raspberries 1/3
cup maple syrup or rice malt syrup 1
cup coconut water 2 tablespoons... Continue Reading →
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...
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...
2
cups coconut shreds 1
cup One Degree
Organics Sprouted Spelt Flour 1/2
cup One Degree
Organics Quick Oats 1/2
cup coconut palm sugar 1/2 tsp nutmeg 1 tsp baking soda 1/4 tsp salt 1/8
cup + 2 Tbsp maple syrup 1/2
cup coconut oil, melted 4 Tbsp water 1/2 tsp vanilla
Ingredients 1
cup raw cashews 1
cup raw almonds 1/2
cup organic shredded / flaked
coconut 1/4
cup raw cacao powder pinch of salt I use pink Himalayan 10 medjool dates dried 2 tablespoons filtered water 1/3
cup organic fruit - sweetened dried cranberries 1/3
cup raw pepitas
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
1 1/2
cup almond milk 1
cup pitted dates juice and zest of 3
organic lemons 1 tsp vanilla extract or the seeds from one vanilla bean 1
cup coconut butter (made from 3
cups shredded unsweetened
coconut)
1/2
cup raw cashews 1/2
cup dried pitted dates 1/2
cup raw
organic cacao powder 1/3
cup applesauce 1/4
cup organic cane sugar 1/4
cup organic canned
coconut milk 1/4
cup organic coconut shreds 5 stemmed dried figs 2 Tbsp.
2 1/2
cups chopped frozen
organic broccoli 1 - 2
cups frozen
organic peas 6 Tbsp homemade ranch dressing mix 2 cans
organic full - fat
coconut milk 1 Tbsp arrowroot powder 2
cups shredded cooked free - range chicken 1/2
cup organic mozzarella cheese 1
cup raw cheddar cheese sea salt & pepper, to taste
Raw
coconut milk recipe ingredients 2
cups organic, unsweetened
shredded coconut 3
cups of filtered water (Use 2
cups if you want a richer milk) * Modified from a recipe posted on elanaskitchen.com
Cooked
coconut milk recipe ingredients 2
cups organic, unsweetened
shredded coconut 3
cups of hot filtered water (Use 2
cups if you want a thicker milk)
1/2 -1
cup almond milk (use less for a thicker consistency) 1/2
cup cauliflower, steamed and frozen 1 tablespoon cacao powder or unsweetened cocoa powder 1 tablespoon almond butter (or
organic peanut butter) 1 large banana, sliced and frozen ahead of time 1/4 avocado (or more) 1/2 teaspoon vanilla 1 scoop protein powder (optional) Pinch of sea salt 2 teaspoons
shredded coconut (optional but good) 1 - 2 teaspoons cacao nibs (pulse at end) Top with dark chocolate shavings or more cacao nibs for an extra decadent smoothie
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
2 1/2
cups rolled oats (certified gluten free) 1/3
cup toasted kasha (buckwheat) 1/4
cup pumpkin seeds 1/4
cup sunflower seeds 1/4
cup unsweetened
shredded organic coconut 1 - 2 tbsp cinnamon 1/2 tsp nutmeg 2 tbsp
organic coconut oil 1/2 -1
cup maple syrup 1/4
cup raisins 1/4
cup goji berries
1/2
cup quinoa 1/4
cup mixed chopped nuts and seeds (sunflower, walnut, pumpkin, almond) 2 tbsp goji berries 4 tbsp
organic shredded coconut 1/2 tsp nutmeg 1 tsp cinnamon 1 tbsp
coconut oil Pinch of sea salt Raw honey or maple syrup to taste
1 1/4
cup almond flour (soaked, dehydrated nuts ground to a flour) 1/4 teaspoon sea salt 1/4 teaspoon baking soda 1/4
cup coconut oil 1/4
cup maple syrup (
organic, grade B) 1/8
cup filtered water * 1 teaspoon vanilla extract 1/2
cup shredded coconut 1/4
cup raisins or dried cranberries 2 1/4
cups any combination of pumpkin seeds, chopped almonds or walnuts, sunflower seeds, sesame seeds, flax seeds, etc. (soaked and dehydrated first)
2 15 - oz cans
coconut milk (set 1/2
cup aside) 3/4
cup organic sugar 2 1/2 tablespoons cornstarch 2 tablespoons unsweetened cocoa powder ⅛ tsp sea salt
shredded, unsweetened
coconut for garnish
Ingredients: 3/4
cup organic coconut spread 1/2
cup almond milk 2
cups organic, unrefined
coconut sugar 1
cup unsweetened,
organic shredded coconut 3
cups organic, quick - cooking oats 1/2
cup unsweetened,
organic, fair trade cocoa powder