This transformation of
dried coconut into paste and unique flavors occurs in our commercial facility.
This transformation of
dried coconut into paste and unique flavors occurs in our commercial facility.
Not exact matches
For some reason
coconut oil doesn't absorb very well
into my skin — it tends to stay on top of it and then just come off, allowing my legs to just go
dry again.
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
6 cloves garlic, minced 1/2 teaspoon turmeric powder 1 teaspoon salt 2 1/2 cups
coconut milk, recipe here 1 3 - pound chicken, cut up
into 3 / 4 - inch cubes 5 small
dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (or substitute ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
Next, melt the
coconut oil with the maple syrup and cinnamon on the stove, once it has dissolved
into a sweet liquid add it to the
dry bowl and mix well.
8 fresh poblano chiles, seeded, de-veined, roasted, and peeled 1 quart water 3 cups sugar 1 teaspoon vanilla extract 1 quart water 3 cups sugar 1 teaspoon vanilla extract 2 cups freshly grated
coconut 6 medium
dried apricots, cut
into thin strips for garnish
1 350g / 12oz Block of Firm Tofu, Drained, Pressed and cut
into triangles or cubes * 1T Olive Oil (Divided) 1T Tamari 250g / 8oz Cherry Tomatoes, halved 2 Medium Red Onions, cut
into wedges 2 Cloves of Garlic, thinly sliced 1C Vegetable Broth 1T
Dried Oregano 1 1/2 t Agave Nectar OR
Coconut Sugar (OR other sweetener of your choice) 2t Red Wine Vinegar 2 / 3C Pitted Green Olives, Drained & Sliced Handful of Chopped Parsley
Slice chilled
coconut oil
into the food processor and pulse with the
dry ingredient until the mixture is crumbly.
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
I added in 1 Tbsp of cocoa powder with the
dry ingredients to make this more chocolatey and used canola oil instead of
coconut oil, then when I made it I put the mixture
into muffin cups and pressed down as hard as I could with a spoon.
Pour your whisked
coconut oil mixture
into your
dry topping ingredients.
Transfer the sugar and
coconut oil mixture
into the bowl with
dry ingredients and mix until everything is well combined.
The leftover pulp can be
dried and processed
into coconut flour, which can be used in a number of gluten free recipes.
1 large jicama, peeled and cut
into strips 1/2 tsp minced garlic 1/4 cup mayonnaise 1/3 cup
coconut milk cream (Try So Delicious Culinary Coconut Milk) 1 tsp lemon juice 1 tsp sea salt 1 tsp parsley, chopped o
coconut milk cream (Try So Delicious Culinary
Coconut Milk) 1 tsp lemon juice 1 tsp sea salt 1 tsp parsley, chopped o
Coconut Milk) 1 tsp lemon juice 1 tsp sea salt 1 tsp parsley, chopped or
dried
Next add the remaining wet ingredients — the
coconut oil, maple syrup, vanilla extract and thickened buttermilk —
into the
dry ingredients.
Stir flour mixture
into butter - sugar mixture, then stir in the oatmeal,
dried cranberries,
coconut, and almonds.
1 bunch organic kale, washed and
dried and torn
into large pieces 3 tablespoons
coconut oil 3 tablespoons cocoa powder 1 tablespoon raw honey 1 teaspoon cinnamon pinch of sea salt 1/3 cup
coconut flakes
Stir
into dry ingredients along with toasted
coconut to form thin batter.
1 green (or semi-ripe) plantain 1 cup
dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut
into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or
dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of
dried thyme) Salt to taste 2 — 3 tablespoons
coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish
I made these with raw cashews (added a dash of salt), cold butter instead of
coconut oil (I cut this
into the
dry ingredients) and frozen blueberries (had to add about 10 minutes to the baking time).
1 tbsp
coconut oil 1 onion, chopped 900g butternut squash, peeled, deseeded and cut
into small chunks 1/2 tsp
dried chilli flakes 600 ml vegetable stock 100g organic watercress, roughly chopped Celtic or Himalayan salt and black pepper, to taste
Whisk in the melted
coconut oil and pour
into the
dry ingredients.
Crumble ingredients: 2 tbsp unsalted butter, softened 1/3 cup brown sugar, packed 1/3 cup
dried banana chips, crushed 1/3 cup shredded
coconut Directions: In a small bowl work the softened butter
into the brown sugar with a fork or your hands.
I did make a classic rookie mistake, as this was my first time cooking with
coconut oil; I waited too long when I added the melted
coconut oil
into the eggs and milk, that when I went back to add the
dry ingredients the oil and gone back to solid form!!
Pour the tahini / honey /
coconut oil mixture
into the bowl and stir with a spatula to combine (or use your hands) until the
dry and wet ingredients are well incorporated.
I use them with Sliced Almonds and blend them
into nut bars using fresh and
dried fruits as well as some
coconut oil to bind it all together, and cocoa powder to flavor.
1 tablespoon vegetable oil 1 small onion, peeled and thinly sliced 2 cups
coconut milk 1 teaspoon
dried Mexican oregano 1/4 teaspoon ground achiote (annatto) 1 medium red bell pepper, cut
into 1/4 inch strips 1 1/2 pound fish filets (red snapper, sea bass or tilefish) cut in 2 - inch pieces 1 pound medium shrimp, shelled and deveined 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper 1 medium plantain, peeled and chopped 1 medium tomato, diced Salt and freshly ground black pepper 3 tablespoons minced cilantro leaves Freshly grated
coconut
1 teaspoon thin slices peeled galangal 1 clove garlic, peeled 1 1/2 tablespoons finely julienned kaffir lime leaves 1/4 teaspoon turmeric powder 1/4 cup minced lemongrass 5
dried piquin chiles, seeded and soaked 10 minutes in lukewarm water, chopped fine 2 tablespoons fish sauce (Nam Pla) 1 egg, well beaten 2 tablespoons granulated sugar 2 cups
coconut milk (not
coconut cream) 1 1/2 pounds snapper (or catfish or trout) fillets, sliced
into strips 1 / 2 - inch thick 8 banana leaves, cut 14 inches by 10 inches 1/2 pound fresh spinach, stems removed
Pour banana mixture
into dry ingredients, and then add
dried coconut, chocolate chips and walnuts.
Pour
into glasses and top with freeze
dried strawberries and toasted
coconut flakes, if using.
Pour this
into the
dry ingredients along with the melted
coconut oil and stir to combine.
Crockpot Curry (makes 4 good - sized lunches) 2 small sweet potatoes, chopped
into bite - sized pieces 1 can of chickpeas, drained & rinsed 1 14oz can of diced tomatoes 1 14oz can of light
coconut milk 1 tbsp fresh grated ginger ** if you are not used to ginger, use.5 - 1 tsp (or 1/4 tsp
dried)
Blend
dried apple slices with
dried coconut, vanilla and five spice then mash
into carrot mixture.
Combine brown sugar, oats, flour, cinnamon, and salt in the bowl then add the
coconut oil and rub mixture together with your fingers until the oil is incorporated
into the
dry ingredients.
1 butternut squash, peeled, seeds removed, cut
into cubes 3/4 cup light
coconut milk 2 tbsp olive oil 2 cloves garlic, minced 2 tsp
dried rosemary 1 tsp crushed red pepper flakes 10 - 12 shiitake mushrooms, stems removed, cut
into thin strips 4 zucchini, spiralized
into fettuccine
For a
coconut sugar cookie variation stir in some
dried flaked
coconut into the dough before baking.
In a separate bowl, combine buttermilk powder, water, egg, vanilla extract and
coconut oil; stir
into dry ingredients just until moistened.
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
Combine the egg yolks, milk, honey and
coconut oil; stir
into dry ingredients just until moistened.
Pour the
coconut oil, vanilla extract and maple syrup
into the
dry ingredients and stir well until you get a homogeneous mixture (it's ok if the dough is sticky)
Stir the nut butter mixture
into the
dry mix and add the chia seeds and
coconut oil.
Whisk
coconut milk mixture
into dry ingredients until batter is pourable.
Melt the
coconut oil
into other liquid ingredients then add to the
dry.
2 — Pour
into a chilled glass or mason jar then top with
coconut flakes, chia seeds and
dried berries if desired.
Blend the eggs and
coconut oil in a food processor or bullet (eggs including the shells) and add the mixture
into the
dry ingredients.
Into the bowl with the egg yolks and
dry ingredients, add the honey, pumpkin puree,
coconut oil, and vanilla exract, and blend well with a hand blender or mixer until smooth.
Wash and pat
dry the raisins then cut
into small pieces, mix with
coconut and cardamom powder keep aside.
3 delicious ways to one up your yogurt — make a cup of yogurt
into a delicious breakfast, snack, or dessert with simple add - ins like fresh and
dried fruit, nuts, and
coconut!
Here were my variations: - mixed all
dry ingredients together first; - did the almond flour substitute for the
coconut flour; - made a well in the middle, and added all wet ingredients; - increased egg count by 1; - increased vanilla twofold to increase liquids and because, well, vanilla; - mixed all liquids together in the
dry - ingredient well prior to mixing in the
dry stuff gradually, folded nothing, and let sit for about 10 minutes prior to pouring
into greased pan and setting
into the preheated 375 degree oven; - baked for about 30minutes, and let cool about 10 minutes in the turned - off oven before taking out of the oven.