Not exact matches
Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3
cups nut or
coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons vanilla extract 2 tablespoons
coconut flakes 1/2
cup coconut oil 1
cup sprouted pecan butter or almond butter 3/4
cup sweetener
of your choice (I used Jerusalem artichoke syrup) 1/2
cup almond flour 1 1/2
cups ground flax seeds 3 tablespoons maca powder (
optional) 2 tablespoons lucuma powder (
optional)
1⁄2
cup [75g] buckwheat flour 1⁄4
cup [35g] brown rice flour (or chickpea flour) 1⁄4
cup [35g] chickpea flour (or more rice flour) 1 tablespoon melted
coconut oil (
optional, can use other oil
of choice) 1⁄2
cup [120 ml] canned
coconut milk * (or other non-dairy
milk, see note) 1 1/4
cup [300 ml] water * (see note) 2 teaspoons tapioca starch or potato starch (cornstarch should be fine too) 1 pinch salt oil, for pan frying
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
And all you need is 5 mins MAX Ingredients -2 / 3 scoops Rolled Oats -1 / 2
Cup Almond
Milk -1 Granny Smith Apples Chopped -1 Tbsp Cinnamon -1 / 2
Cup Frozen Berries -1 / 2 tsp Vegan butter /
Coconut oil
Optional Nuts (Almonds / Walnuts) 1 Tbsp Sugar Step 1: Prepare oatmeal as said on label
of QuickOats box.
1.1 lbs (500g)
of fresh spinach 2 1/4
cups (56 cl)
of vegetable stock 2 1/4
cups (56 cl)
of coconut milk 2 garlic cloves 1 onion 1/2 lemon 1/2 red scotch bonnet chili pepper (
optional) 2 tablespoons
of olive oil 2 teaspoons
of cumin powder 1/2 teaspoon
of turmeric powder 1/2 teaspoon
of grated ginger 4 tablespoons
of grated
coconut for decoration Salt
1 can
coconut milk (not light), or 1 3/4
cup cream 6 eggs 3 tablespoons honey 1 teaspoon vanilla bean powder or 1 tablespoon vanilla bean extract 2
cups blanched almond flour 1
cup macadamia nut flour (or use all almond flour) 1/2
cup arrowroot or tapioca flour, or equal amounts
of both (omit for SCD diets) 1 1/2 teaspoons baking soda Mini chocolate chips or blueberries (fresh or frozen)--
optional
1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1
cup chopped pumpkin or squash (if out
of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2
cups)
coconut milk 1
cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (
optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
4 tbsp chia seeds 1
cup almond or
coconut — almond
milk 2 tsp
coconut sugar (
optional) dash
of vanilla (
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
500 ml 2
cups of almond
milk (or
coconut - almond or other non-dairy
milk) 1/2 — 3/4 tsp ground turmeric 1/2 tsp ground cinnamon 1/8 tsp freshly ground black pepper (or to taste) 2 tbls
coconut sugar, honey or your favourite unrefined sweetener (or to taste) 2 tsp
coconut oil Ginger or other spices (
optional, to taste)
2 cans full fat Thai
coconut milk scant 1/4
cup plus 2 tablespoons Manuka honey 2 tablespoons bee pollen 1/2 teaspoon xanathan gum or 1 tablespoon arrowroot powder pinch
of sea salt 1 tablespoon vanilla extract —
optional
6 cloves garlic 1 2 - inch piece
of ginger, peeled 4 black peppercorns 1
cup coconut milk 4 fresh small red chiles, such as serranos, stems removed 2 small green chiles, such as serranos, stems removed 1 tablespoon vegetable or olive oil 1 teaspoon mustard seeds 2 tablespoons ghee 12 ripe mangos, skin and seeds removed, chopped 4 tablespoons sugar (
optional) 1 teaspoon turmeric powder Salt to taste
* 1
cup organic, full - fat
coconut milk (I like Native Forest brand): please see directions for how to properly use the
coconut milk in this recipe * 2 tablespoons unrefined sugar (I used Madhava blonde
coconut sugar) * pinch
of fine sea salt * 1 heaping
cup 60 % bittersweet chocolate chips (or chopped bittersweet chocolate), preferably fair trade * 1 large egg, preferably organic / free range, beaten * coarse sea salt or smoked sea salt -
optional (I used large flake smoked sea salt)
1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length
of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (
optional) 8 ounces sliced mushrooms 1/4
cup chopped fresh cilantro 1/4
cup chopped fresh basil leaves 1 can
coconut milk 1 1/4
cups chicken broth 1 teaspoon sugar (or to taste) zest
of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish
Coconut Banana Date Shake Ingredients 2 cups coconut milk 4 large pitted Medjool dates, chopped up 1/2 scoop vanilla protein of choice (optional) one small banana, preferably frozen 1
Coconut Banana Date Shake Ingredients 2
cups coconut milk 4 large pitted Medjool dates, chopped up 1/2 scoop vanilla protein of choice (optional) one small banana, preferably frozen 1
coconut milk 4 large pitted Medjool dates, chopped up 1/2 scoop vanilla protein
of choice (
optional) one small banana, preferably frozen 1/2 tsp.
* 8
cups of water, divided * 1/2
cup black - eyed peas, rinsed * 1/2
cup glutinous / sticky rice, rinsed * 2 cans (15 ounces)
coconut milk * 2/3
cup palm sugar (can substitute white sugar or mix white and brown sugar) * 1/2 teaspoon salt * 1/4
cup toasted unsweetened
coconut (
optional)
1/4
cup of strawberry casein 1/4
cup of milk 1/2 tbsp
coconut flour 1/3 bar
of dark chocolate 1 tsp
of freeze - dried strawberries or strawberry powder (
optional but really nice!)
Ingredients for the batter: 1/2
cup soaked cashews (soak in water for a couple
of hours) Juice
of 1 lemon 1/8
cup melted
coconut oil 1/4
cup coconut milk 1/8
cup maple syrup 1tbsp peanut butter 2tbsp powdered peanut butter 4 tbsp peanut flour 1 scant scoop pea protein powder pinch sea salt 15g dried strawberries (chopped) 15g sugar free choc chips 10 drops vanilla flav drops (or vanilla extract) 5 drops toffee flav drops (
optional)
1
cup plain or unsweetened
coconut milk (or other
milk of choice) 2
cups sliced carrots (about 4 slim carrots) 1
cup frozen mango 1 tablespoon chopped toasted walnuts 2 tablespoons
coconut flakes plus more for topping Ground cinnamon, nutmeg and ginger to taste Maple syrup to taste (
optional)
Ingredients: 3/4
cup (100 g) almond meal 2 Tbsp
coconut sugar or other natural sugar 3 Tbsp extra virgin
coconut oil, melted 200 ml almond
milk 2 (3.5 oz / 100 g each) soy - free dark chocolate bars 3 cartons (6 oz / 170 g each)
of So Delicious Greek almond or
coconut milk yogurt 1/3
cup (50 g)
coconut sugar or other natural sugar 1/3
cup (55 g) gluten - free flour or rice flour 1 carton
of raspberries for garnish Powdered sugar for dusting (
optional)
Chocolate Power Bowl (serves 1 hungry person) 2 frozen bananas 2 dates 1 heaping tbsp almond butter 1 tbsp cocoa powder 1 tsp maca powder 1 scoop protein powder (
optional) 3/4
cup of coconut water + 1/4
cup of coconut cream (or 1
cup thick
coconut milk) a small handful
of ice cubes
* 2-1/2
cups water * 2-1/4 teaspoons agar - agar powder (Gold
Cup and Telephone are two popular brands) * 1/4 cup plus 1 Tablespoon sugar * 1 cup coconut milk * pinch salt * 1 Tablespoon rose water (or add a 1/4 -1 / 2 teaspoon of your favorite extract) * 1 - 2 drops food coloring (option
Cup and Telephone are two popular brands) * 1/4
cup plus 1 Tablespoon sugar * 1 cup coconut milk * pinch salt * 1 Tablespoon rose water (or add a 1/4 -1 / 2 teaspoon of your favorite extract) * 1 - 2 drops food coloring (option
cup plus 1 Tablespoon sugar * 1
cup coconut milk * pinch salt * 1 Tablespoon rose water (or add a 1/4 -1 / 2 teaspoon of your favorite extract) * 1 - 2 drops food coloring (option
cup coconut milk * pinch salt * 1 Tablespoon rose water (or add a 1/4 -1 / 2 teaspoon
of your favorite extract) * 1 - 2 drops food coloring (
optional)
1.5 flax eggs (1.5 tablespoon
of flax or flax and chia (ground) meal mixed with 4 tablespoons
of water) 1 very ripe banana 1/4
cup coconut oil 1/4
cup maple syrup (agave would work as well) 1 medium pear (grated with skin on) and place in a small colander and remove most
of the water 1/2 tsp sea salt 1.5 tsp baking soda 1 tsp ground cinnamon 1/2 c + 2 tablespoons almond or cashew
milk 2 carrots, grated 2/3
cup gluten free rolled oats 1/2
cup almond meal 1
cup gluten free flour (I used Bob's Redmill) Walnuts for topping (
optional)
Waffle 1/2
cup buckwheat flour 1 tbsp potato starch 1 1/2 tsp cane sugar Pinch
of fine sea salt 1/2 tsp baking powder 1/4 tsp ground cinnamon 1/2
cup almond
milk 2 tsp
coconut oil, melted 1/2 tsp pure vanilla extract 1/4
cup frozen blueberries,
optional
3 overripe organic bananas 1/2
cup of gram flour (chickpea flour) 1/2
cup of gluten - free muesli 1/2
cup of almond flour (or wholegrain spelt flour if you are not gluten - intolerant) 1 egg (or chia egg for vegans) 1/2
cup of coconut sugar 1/2
cup of plant
milk 1 tsp
of vanilla essence or paste 1 tsp
of cinnamon 1 tbsp
of coconut oil 2 tbsp nut butter (I prefer almond or cashew) 1 tsp
of gluten free bicarbonate
of soda
Optional: berries, fresh or frozen
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
2
cups cashews, soaked (see note below) 1T lemon juice 1/2
cup drinking
coconut milk (or nut
milk of choice) pinch himalayan pink salt 4 very ripe bananas, mashed (2 Tbsp pure maple syrup or rice syrup —
OPTIONAL) 1/4
cup coconut oil, gently melted (see note below) 2 Tbsp cacao butter, gently melted (see note below)
2 1/4
cups old fashioned oats 2 1/2
cups almond
milk, soy
milk, cow's
milk will also work 3/4
cups coconut milk, if you don't have any use
milk of choice 1/4
cup honey 1/4
cup flax seed meal,
optional, wheat germ or oat bran will also work well 2
cups mixed organic berries, any
of your choice will work 1 teaspoon vanilla extract 1/4
cup sliced almonds
Makes 4 servings Ingredients 4 ounces bittersweet chocolate, chopped finely 1 teaspoon instant espresso powder 2 ripe Fresh California Avocado, seeded, peeled and diced 1/3
cup plus 2 tablespoons pure maple syrup 1/3
cup unsweetened
coconut milk 1/4
cup unsweetened cocoa powder 2 teaspoons
of Kahlúa (
optional) 1 teaspoon vanilla extract 1/4 teaspoon sea salt, plus more to taste Whipped cream, for topping Shaved bittersweet chocolate, for topping Directions
1 ripe banana 1 1/2
cup frozen blueberries 1/3
cup frozen pineapple 1/2
cup spinach, packed to the max 1/4
cup kale, loosely packed (don't go crazy here or the color will be discolored) 1/2 frozen or cooked beet (
optional) 2 teaspoons hemp seeds 1/2 teaspoon Super Greens Powder (
optional but recommended) 1 1/2
cup milk of choice (cows, almond,
coconut, hemp, etc) 1/2
cup of ice
1/2
cup white rum 1/2
cup canned
coconut milk, stirred if separated 3/4
cup frozen mango juice
of 1 lime 1/2
cup ice splash
of mango, pineapple, or (in a pinch) orange juice pineapple or lime slice (
optional)
1/8 to 1/4
cup coconut milk or other non-dairy
milk 1
cup cubed papaya 1/2
cup frozen cubed mango 1 large frozen banana (about 1
cup of frozen banana chunks)
Optional: 1/2
cup frozen cubed pineapple (gives it more sweetness, but overpowers the papaya a bit — depends on your preference for papaya)
Optional: Vodka or Rum — if adding, use less
coconut milk as too much liquid will result in a smoothie rather than soft - serve
1 large onion (about 2
cups), diced 1 1/4
cups pumpkin seeds 3/4
cups of buckwheat flour 1/2
cup of brown rice flour 1/2
cup of almond flour 1/3
cup of manchego cheese (
optional) 1 teaspoon
of baking powder 1/2 teaspoon
of baking soda 1 teaspoon
of mustard powder 1/4 teaspoon
of salt 1 1/2
cups of full - fat canned
coconut milk 1/4
cup of grapeseed oil or another vegetable oil (plus a little more for greasing + for cooking the onion) 2 tablespoons
of dijon mustard (plus more for serving + smearing) 2 tablespoons
of worcestershire sauce 2
cups of finely chopped loosely packed kale (about 3 - 5 leaves, stems removed) 1/4
cup of sunflower seeds (or more pumpkin seeds if you prefer) for sprinkling on top
Orange Burst Green Smoothie (Gluten - free, Dairy - free, Vegan, No Added Sugar) Makes 40 - 50 oz
of smoothie, depending on how much liquid you add 3 oranges, peeled 2 tightly packed
cups of greens (I used a «Power Greens» mix
of baby kale, chard, and spinach) 3/4 tsp vanilla extract 1 1/2 frozen bananas 1 to 2
cups of non-dairy
milk (I used unsweetened
coconut milk from a carton) Fresh ginger (
optional)-- add 1 - 2 slices
of fresh ginger — it adds some zing to the smoothie
1 large handful
of spinach 1/2
cup of frozen mango 1 banana 1 scoop
of vanilla protein powder (
optional) 1 heaping tbsp
of cashew butter 2 tbsp
of coconut yogurt 1/2
cup of coconut water 1/2
cup of almond
milk
Raspberry Cheesecake Frosting 1
cup cashews, soaked 1
cup raspberries (fresh or frozen) 1/4
cup coconut milk (or nut
milk of choice) 2 Tbsp pure maple syrup, rice syrup or raw honey 1 Tbsp lemon juice pinch Himalayan pink salt 1 tsp vanilla powder 1 tsp pink pitaya (dragon fruit) or beetroot powder (
optional) 4 Tbsp
coconut oil
Coconut Milk Smoothie: 1 cup coconut milk *, 1/3 banana, 1/2 cup frozen peaches, 1 cup spinach, 1/2 cup yogurt (homemade or an organic whole milk brand like Grazier's or Nancy's), 1 - 2 egg yolks **, 1 Tbs collagen protein (optional; good food source of protein, plus benefits of collagen), 2 probiotic capsules (optional; good if you're building your immune system or fighting illness), and vanilla stevia to
Coconut Milk Smoothie: 1 cup coconut milk *, 1/3 banana, 1/2 cup frozen peaches, 1 cup spinach, 1/2 cup yogurt (homemade or an organic whole milk brand like Grazier's or Nancy's), 1 - 2 egg yolks **, 1 Tbs collagen protein (optional; good food source of protein, plus benefits of collagen), 2 probiotic capsules (optional; good if you're building your immune system or fighting illness), and vanilla stevia to ta
Milk Smoothie: 1
cup coconut milk *, 1/3 banana, 1/2 cup frozen peaches, 1 cup spinach, 1/2 cup yogurt (homemade or an organic whole milk brand like Grazier's or Nancy's), 1 - 2 egg yolks **, 1 Tbs collagen protein (optional; good food source of protein, plus benefits of collagen), 2 probiotic capsules (optional; good if you're building your immune system or fighting illness), and vanilla stevia to
coconut milk *, 1/3 banana, 1/2 cup frozen peaches, 1 cup spinach, 1/2 cup yogurt (homemade or an organic whole milk brand like Grazier's or Nancy's), 1 - 2 egg yolks **, 1 Tbs collagen protein (optional; good food source of protein, plus benefits of collagen), 2 probiotic capsules (optional; good if you're building your immune system or fighting illness), and vanilla stevia to ta
milk *, 1/3 banana, 1/2
cup frozen peaches, 1
cup spinach, 1/2
cup yogurt (homemade or an organic whole
milk brand like Grazier's or Nancy's), 1 - 2 egg yolks **, 1 Tbs collagen protein (optional; good food source of protein, plus benefits of collagen), 2 probiotic capsules (optional; good if you're building your immune system or fighting illness), and vanilla stevia to ta
milk brand like Grazier's or Nancy's), 1 - 2 egg yolks **, 1 Tbs collagen protein (
optional; good food source
of protein, plus benefits
of collagen), 2 probiotic capsules (
optional; good if you're building your immune system or fighting illness), and vanilla stevia to taste.
Ingredients 2/3
cup Luz Almond
milk 1/2
cup water 1 tbsp chia seeds 1/4
cup traditional rolled oats 2 tsp cinnamon pinch
of salt 1/2 banana, thickly sliced 1 tbsp
coconut oil 1 tbsp honey (
optional) Method Place Luz Almond
milk, water, chia seeds, oats, salt and 1 tsp
of cinnamon in a small saucepan over...
3 avocados (or 3
cups cottage cheese) 6 TBS cocoa powder 1/2
cup chocolate unsweetened almond
milk or
coconut milk 1/4
cup Swerve confectioners
Optional: chopped pieces
of ChocoPerfection Bar
Lucuma sweet cream 1 can (13.5 oz) full fat
coconut milk, refrigerated overnight 1/4
cup (52g) cane sugar 2 - 4 tablespoons (18 - 36g) lucuma powder Small pinch
of turmeric, for color (
optional) Pinch
of vanilla sea salt 3 tablespoons (36g) unsweetened almond
milk 1 tablespoon (11g) refined
coconut oil (
optional)
1 1/2
cups cashews 1 1/2
cups almonds 14 - 16 medjool dates, pitted 3/4
cup raw nut
milk 1 tsp lemon juice Pinch
of sea salt 1
cup chopped strawberries 1 1/4
cups blueberries 1/4
cup shredded
coconut,
optional
for the chocolate chia mousse: 3/4
cup of chia seeds 1/3
cup + 1 tablespoon
of cocoa powder 2 pinches
of sea salt 2 1/4
cups of nut
milk of your choice 1/4
cup + 1 tablespoon
of maple syrup 1/2 teaspoon
of pure vanilla extract 1 1/2
cups of semisweet chocolate chips 1 teaspoon
of orange zest 1/8 teaspoon
of ground cardamom for the cardamom rose coco whip: 1 (13.5 oz) can
of full - fat
coconut milk, refrigerated upside down for a few hours 2 tablespoons
of confectioners» sugar 1/4 teaspoon
of rose water 1/4 teaspoon
of cardamom some (
optional) toppings: 1 / 4
cup of cacao nibs 1 tablespoon
of dried edible rose petals METHOD
for the filling 2
cups ricotta cheese (I make mine with raw goat
milk) 1 vanilla bean — seeds scraped out,
optional 2 tablespoons
coconut sugar, plus more for sprinkling on top about 4 tablespoons (half
of a standard bar) grated dark chocolate, or more to taste 15 dried but moist figs — stems removed and halved 9 fresh ripe, sweet figs — stems removed and halved
Glaze Ingredients: 6 oz Tofutti non-dairy cream cheese 1
cup unrefined powdered sugar 1/2 tsp vanilla bean paste (or extract) 2 - 3 tbsp almond /
coconut milk to thin the glaze a bit squeeze
of orange juice (
optional)
FOR THE CHICKEN MARINATE • 8 chicken thighs • 3 tablespoons olive oil • 1/2 teaspoon cayenne • 1/2 teaspoon black pepper • salt to taste • 1/2 teaspoon paprika • 1 teaspoon tomato paste • 3 tablespoons fresh lemon juice • zest
of a lemon • 1 teaspoon minced garlic • 1 teaspoon herb de Provence (mixed herb,
Optional) FOR THE SAUCE • 4 medium sweet peppers, sliced thinly • 1 large green pepper, sliced thinly • 2 cups coconut milk • 1/4 cup chicken broth or water (optional) • 1 small yellow onion, chopped • 2 garlic cloves, chopped • 1 teaspoon fresh grated ginger • 2 - 3 tablespoons almond butter, packed • 2 teaspoons coconut oil (any oil will do) • 2 tablespoons tomato paste • 1/2 teaspoon cumin • 1/2 teaspoon cayenne • salt and black pepper
Optional) FOR THE SAUCE • 4 medium sweet peppers, sliced thinly • 1 large green pepper, sliced thinly • 2
cups coconut milk • 1/4
cup chicken broth or water (
optional) • 1 small yellow onion, chopped • 2 garlic cloves, chopped • 1 teaspoon fresh grated ginger • 2 - 3 tablespoons almond butter, packed • 2 teaspoons coconut oil (any oil will do) • 2 tablespoons tomato paste • 1/2 teaspoon cumin • 1/2 teaspoon cayenne • salt and black pepper
optional) • 1 small yellow onion, chopped • 2 garlic cloves, chopped • 1 teaspoon fresh grated ginger • 2 - 3 tablespoons almond butter, packed • 2 teaspoons
coconut oil (any oil will do) • 2 tablespoons tomato paste • 1/2 teaspoon cumin • 1/2 teaspoon cayenne • salt and black pepper to taste
2
cups shredded, unsweetened
coconut 1/2
cup coconut sugar 3 eggs 1
cup almond
milk 1/3
cup coconut oil 1/2
cup of almond meal 2 Tbsp maple syrup,
optional 1 tsp baking powder 1 tsp bicarb soda 1 small bunch rhubarb, finely sliced 2 Tbsp
coconut sugar
2 tablespoons
of chia seeds (white or black) 1/2
cup rolled oats One decent - sized ripe banana 3/4
cup milk of choice 1/2 tsp cinnamon or vanilla (
optional) Honey or other syrup to serve (
optional) Fruit, seeds, nuts, shredded
coconut, chocolate chips to garnish (
optional)
Ingredients 1 1/2 pound acorn squash 2 teaspoons mild - flavored oil such as canola 1 can
coconut milk (13.5 ounces or 1 3/4
cup) 2 teaspoons rasam powder (MTR or 777) 1 - 2
cups vegetable broth or water 1 1/2 tablespoons
coconut oil 1/2 teaspoon black mustard seeds pinch
of asafetida (hing) 1/2 teaspoon cumin seeds pinch
of cinnamon powder 1 sprig
of curry leaves 1/4 teaspoon turmeric powder 1 inch ginger, peeled & grated 1 - 2 Indian green chili peppers — can substitute Serrano chili pepper 1 - 2 teaspoons jaggery or brown sugar —
optional juice
of half a lemon mixed herbs such as cilantro, parsley or basil, chopped for garnish salt to taste plain yogurt, for serving
Chocolate Chip Cookie Dough 3/4
cup chopped, very ripe banana (about two small bananas) 1/3
cup coconut flour 3 pitted Medjool dates 3 Tablespoons unsweetened cocoa powder 2 teaspoons
coconut oil 1 Tablespoon miso paste 2 - 4 Tablespoons liquid (water,
milk, coffee, etc.) Handful
of chocolate chips (
optional) Chocolate Dipping Sauce 1 (3 - ounce) bar very dark chocolate 2 Tablespoons
coconut oil
1
cup beets, peeled and diced (see note) 1
cup frozen blueberries 1
cup frozen raspberries plus more for topping 1/2
cup blackberries 1
cup carton
coconut milk 1/2 medium banana fresh or frozen 1/2 medium avocado, skin and pit removed 1 Tablespoon pure maple syrup 2 ounces protein powder
of choice, vanilla or chocolate
optional