Sentences with phrase «extra coconut vinegar»

Drizzle with a little extra coconut vinegar and some slivered scallions if desired.

Not exact matches

3 tbsp extra virgin coconut oil 4 garlic cloves, finely chopped 1 inch (2, 1/2 cm) fresh ginger, finely chopped 2 stalks lemongrass, crushed and finely chopped 1/2 tsp dried chili flakes 2 tsp turmeric 1 tsp mustard seeds, ground in a mortar 1 medium size aubergine / eggplant, cut in wedges 2 small apples, cut in small dices 1 cup (240 ml) water 1 tbsp apple cider vinegar 1 can (1 2/3 cup / 400 ml) coconut milk 3 cups (300 g) brussels sprouts, cut in halves 1 - 2 tsp sea salt

Glycerin Rosewater Extra Virgin Olive oil or Cold Pressed Coconut oil Apple Cider Vinegar Any Aroma oil of your choice Spray bottle

Ingredients: For Dressing: 1/2 cup fresh or frozen blueberries 4 Tbsp extra virgin olive oil 3 Tbsp apple cider vinegar or white balsamic vinegar 2 Tbsp lemon juice 1/2 Tbsp liquid sweetener of your choice, such as coconut nectar, agave, raw honey and maple syrup 1/8 tsp salt

I use lemon juice instead of apple cider vinegar or just skip it, 1 extra teaspoon baking powder instead of baking soda and 1 extra tablespoon coconut oil instead of vegetable oil, and bake for 30 minutes in the middle of the oven.

* 2 lbs carrots * 1/4 cup sliced almonds * 2 cloves garlic, minced * 2 tablespoons coconut oil * 1/2 cup feta cheese (optional) * 1/4 cup dried cherries * 1/4 unsweetened shredded coconut * 2 tablespoons extra virgin olive oil * 1.5 tablespoons apple cider vinegar * 2 tablespoons honey * handful of fresh mint leaves, thinly sliced

ingredients PIE CRACKERS: olive oil cooking spray 3 sheets phyllo dough (12 ″ X16 ″) 1 cup maple sugar PECAN PIE FILLING: 5 tablespoons vegan butter 3/4 cups dark brown sugar 3/4 cups light corn syrup 2 tablespoons cornstarch 1 tablespoon vanilla extract 1 tablespoon distilled white vinegar 1 teaspoon Kosher salt 8 ounces extra firm silken tofu 2 cups pecans (toasted, roughly chopped) COCONUT WHIPPED CREAM: 1 15 - ounce can full fat coconut milk (chilled overnight) 2 teaspoons powdered sugar 1/2 teaspoon vanilla COCONUT WHIPPED CREAM: 1 15 - ounce can full fat coconut milk (chilled overnight) 2 teaspoons powdered sugar 1/2 teaspoon vanilla coconut milk (chilled overnight) 2 teaspoons powdered sugar 1/2 teaspoon vanilla extract

For the Apple Cider Vinegar Dijon Dressing: 2 TB Apple Cider Vinegar 2 TB Dijon Mustard 1/4 Cup Extra Virgin Olive Oil Spritz of Lemon A Drop of Sweetener (I used one drop of coconut nectar, I think maple syrup or honey would work well — it's simply to bring out flavors) Salt and Pepper (to taste)

1 1b Brussels sprouts, trimmed and halved 1 medium kabocha squash, cut into 1/2 inch cubes (600g) 1 cup fresh cranberries 1 apple, chopped (optional, but good, I used a Granny Smith) 1 medium yellow onion, chopped 1 tbsp extra virgin coconut oil 1.5 tbsp balsamic vinegar 1/2 teaspoon curry powder (I used Penzey's sweet blend) sugar, to taste (I didn't add anything) salt and fresh cracked pepper, to taste 1 cup cooked kamut (from 1/3 cup dry kamut)

250 puy or beluga lentils 1 tablespoon coconut or olive oil 5 — 7 shallots, finely chopped 4 garlic cloves, finely chopped to a paste with 1 teaspoon salt 11/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 teaspoon paprika 1 teaspoon ground coriander 1 red pepper, halved, deseeded and finely chopped 1 - 2 red chillies, deseeded and finely chopped 2 tomatoes, finely chopped 400g butternut squash, cooked and chopped into small pieces 400 ml coconut milk 1 tablespoon tahini 1 tablespoons honey or agave syrup juice of 1 lime 3 tablespoons soy sauce 2 tablespoons extra virgin olive oil salt and pepper simple yogurt sauce: 200g yogurt or vegan yogurt (soygurt or coconut yogurt) 1 teaspoon honey or agave syrup drizzle of extra virgin olive oil quickest cucumber salad 1/2 cucumber, shaved into ribbons 4 tablespoons rice vinegar to serve: fresh coriander hot sauce, like sriracha cooked brown rice or other whole grain lime wedges

for the cake 2/3 cup toasted hazelnuts (original version calls for 2 cups) 2 cups whole spelt flour — divided 2 teaspoons baking powder 1 teaspoon baking soda 1/2 cup unsweetened cocoa powder 1 cup boiling water 1/4 cup ground flax seeds 1/2 cup melted extra virgin coconut oil, plus more for oiling the pan 1 1/2 cups maple syrup 1 teaspoon unpasteurized apple cider vinegar 1 tablespoon vanilla extract 1/2 teaspoon salt 1/3 cup chopped dark chocolate (my addition to original recipe)

package organic extra firm tofu * 1 tablespoon wheat - free soy sauce or tamari * 1 tablespoon rice vinegar * 1 teaspoon hot sesame oil * 1 - 2 tablespoon organic coconut oil

lime peanut sauce ingredients: 1/2 inch fresh ginger, peeled + rough chopped 2 cloves of garlic, peeled + rough chopped 1 - 2 tsp sriracha (or other hot sauce you like) 2 tbsp peanut butter (or tahini, sunflower seed butter, almond butter etc) 1 lime, peeled + chopped 1 tbsp rice vinegar 2 tsp agave nectar 1 tbsp tamari soy sauce little scoop of extra virgin coconut oil (optional, but I love the coconut fragrance here) 1/4 tsp toasted sesame oil 1/2 cup grapeseed oil

2 cups whole grain spelt flour 2 teaspoons baking soda 1 teaspoon cinnamon 1 1/2 teaspoons ground cardamom 1/2 teaspoon nutmeg 1/4 teaspoon sea salt 3/4 cup pumpkin puree 1/2 cup packed dark brown sugar + extra for sprinkles 1/3 cup brewed tea 1/4 cup apple butter 1/4 cup liquid coconut oil 1 Tablespoon molasses 1 Tablespoon ground flaxseeds 1 teaspoon apple cider vinegar 1/2 cup raisins or Zante currants (optional)

caramelized onion cream ingredients: 1 tbsp oil + extra if needed 1 medium cooking onion, sliced into thin half moons 1 - 2 sprigs of thyme, leaves chopped (optional) 1 - 2 cloves of garlic, sliced big splash of sherry vinegar salt + pepper 1 can of full fat coconut milk, chilled overnight

When cooled, mix with bell pepper, chopped coriander, feta cheese, balsamic vinegar, extra virgin olive oil or coconut oil, pink Himalayan salt and pepper.

Add the extra virgin olive oil, apple cider vinegar, coconut aminos and sriracha sauce to the pan.

Condiments: mustard, vinegar, low - sugar ketchup and BBQ sauce, low - sugar and low - sodium pasta sauces, oils (avocado, extra virgin olive, coconut), natural nut and seed butters, salsa

As for extra virgin olive oil and balsamic vinegar so will have to start using both as well, but I do use coconut oil and coconut wine vinegar and of course will include more of the antifungal herbs you mentioned.

1/2 cup of Coconut Flour 3 tsp of Gluten Free Baking Powder 1 tsp of Sea Salt 1 cup of Coconut Cream 2 tbsp of Coconut Oil 1 tbsp of Apple Cider Vinegar (or any vinegar) 4 eggs (or egg replacer) 1 whole mango or mango puree (about 3/4 cup) Extra Coconut Oil for frying Extra mango slices for garnish and tVinegar (or any vinegar) 4 eggs (or egg replacer) 1 whole mango or mango puree (about 3/4 cup) Extra Coconut Oil for frying Extra mango slices for garnish and tvinegar) 4 eggs (or egg replacer) 1 whole mango or mango puree (about 3/4 cup) Extra Coconut Oil for frying Extra mango slices for garnish and toppings

I just wanted to report that I made the mayonnaise with 1/2 cup Kirkland organic extra virgin olive oil and 1/2 cup virgin coconut oil, added 1/2 Tbsp white balsamic vinegar, 1/2 Tbsp Dijon mustard and turned out great.