Sentences with phrase «extra grated coconut»

Not exact matches

I mixed and matched this recipe and you're other zesty scones recipe - leaving out maple syrup and coconut oil and adding grated carrot and extra almond milk to bring together!

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!)

coconut oil 1 medium sweet potato, peeled and finely diced 1 cup tender greens, roughly chopped 1/3 cup grated white cheddar cheese 4 extra large eggs sea salt and pepper

Cooking oil 1 tsp freshly grated ginger 1 tsp turmeric powder 500 ml low - sodium chicken broth 135 ml light coconut milk (I used this brand) 1 tsp tamarind puree (I used this brand) 1 tsp sambal oelek + extra for topping (see below) Fish sauce to taste Brown sugar to taste Boiling water 100g rice stick noodles (vermicelli) 100g mung bean sprouts + extra for garnish 1/2 cup shredded roast chicken

-2 1/4 c almond flour -2 chia seed «eggs» (2 T chia seeds soaked in 6 T water), you can also use 2 eggs -1 1/2 cups grated zucchini -3 / 4 t sea salt -1 t baking soda -1 t cinnamon -1 / 3 cup coconut oil, plus a little extra for greasing the muffin tin

1 1/2 cups whole wheat pastry flour 1/2 cup all purpose flour (or white whole wheat flour) 1/2 cup hazelnut meal 2/3 cup coconut palm sugar, divided 1/4 teaspoon salt 1/4 cup extra virgin olive oil 1/4 cup hazelnut oil (or high - oleic safflower oil) 1/4 cup cold water 3 cups sliced rhubarb 3 cups raspberries 1 cup blueberries 1 1/2 tablespoons cornstarch 1/4 to 1/2 teaspoon freshly grated lemon zest 1/2 teaspoon freshly grated ginger, optional 1 teaspoon raw (turbinado) or demerara sugar, for sprinkling

Chuck rinsed cashews, coconut cream, maple syrup, grated ginger, lime juice, warm agar mixture and an extra 1/4 cup / 60 ml of water into a blender.

virgin coconut oil or extra virgin olive oil 1 yellow onion, diced 1 inch piece ginger, grated 2 garlic cloves, minced 2 cups cubed butternut squash 1/2 head cauliflower, cut in florets 6 cups chicken broth 1 lb chicken breast, diced 1/2 bunch kale, torn into small pieces salt and pepper

Noodle, chicken and aubergine coconut laksa 1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice of 1 lime, plus extra lime wedges to serveGood handful fresh basil leaves 1.

1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice of 1 lime, plus extra lime wedges to serveGood handful fresh basil leaves 1.

10 cups (2.5 L) water, divided 1/2 cup (125 mL) pearl barley, rinsed and drained 1/2 cup (125 mL) hulled millet 1 clove garlic 3 tbsp (45 mL) raw sunflower seeds 2 tbsp (30 mL) raw almonds 2 green onions, roughly chopped 2 tbsp (30 mL) roughly chopped fresh parsley leaves 1/2 cup (125 mL) roughly chopped red onion 1 cup (250 mL) chopped extra firm tofu 1/4 cup (60 mL) grated carrot 1/4 cup (60 mL) grated beet 1 1/2 tbsp (22 mL) tamari 1/4 tsp (1 mL) cayenne pepper 1/4 tsp (1 mL) Mexican chili powder 1 tsp (5 mL) curry powder 1 tsp (5 mL) sea salt 1 tsp (5 mL) cornstarch 3 tbsp (45 mL) mixed fresh herbs or 1 tbsp (15 mL) each of 3 of your favourite dried herbs (basil, oregano, marjoram, etc.) 1/4 cup (60 mL) spelt flour 2 tbsp (30 mL) powdered nutritional yeast oil, for frying (sunflower, canola, neutral - flavoured coconut)

300 gr vegan cream cheese of a good quality 100 gr extra firm coconut yoghurt or the cream from a refrigerated coconut milk can 50 gr Xylitol or you fav sweetener 1/2 to 1 large rainbow beetroot finely grated Pinch of vanilla pure powder pinch of salt (some cream cheeses are very salty so you might decide to skip the salt and increase the sweetener) a squeeze of lemon (optional)

Corn and Mango Filling 2 ears of corn 2 2/3 cups cooked black beans 1 small green onion, finely chopped 1 mango, peeled and sliced 1/2 cup dried coconut flakes grated zest and juice of 1 lime 1 Tablespoon extra virgin olive oil 1 teaspoon ground cumin 1 pinch each cayenne pepper, paprika, and dried oregano Sea salt

• 4 eggs, whisked • 2 × 400 ml cans coconut milk • ¹ / ³ cup coconut oil, just melted, plus extra for frying • 1/2 cup coconut flour • 1 1/2 cups buckwheat flour • 2 tsp baking powder • 1 vanilla bean, scraped • Zest of one orange, finely grated • Pinch of sea salt • 1/2 cup desiccated coconut • Cocoa nibs, to garnish

Sass has a solution that's not so sickeningly sweet: Drizzle baked sweet potatoes with a sauce made from extra virgin coconut oil, maple syrup, fresh grated ginger, and pumpkin pie spice.

Divide oatmeal into two bowls, top with ginger spiced cashew cream and garnish with extra grated carrot, cinnamon, coconut, and coconut sugar.

1/2 lb medium sea scallops 2 tablespoons soy sauce or coconut aminos 1 tablespoon lemon juice 1 tablespoon extra virgin olive oil 1 teaspoon toasted sesame oil 1 tablespoon honey 1 teaspoon minced fresh ginger 1 garlic clove, grated

1 3/4 cups All - Purpose Flour 1 1/2 cup unrefined sugar 1 tsp kosher salt 1 tsp ground cardamom 1 tsp baking powder 1/2 tsp baking soda 1 1/4 cup coconut milk 3 large eggs 1 1/4 cup extra virgin olive oil 2 tablespoons grated orange zest 1 tablespoon lemon zest 1/4 cup plus 2 tablespoons fresh orange juice

I used cashew milk 2 tbsp of coconut oil 3/4 cup finely grated sweet potato (squeeze to remove extra liquid) pinch of freshly grated nutmeg Combine dry with wet ingredients and make a batter.

150 g (5 1/4 oz / 1 cup) buckwheat flour 150 g (5 1/4 oz / 1 1/4 cups) ground almonds (almond meal) 60 g (2 oz / 1/2 cup) coconut sugar 20 g (3/4 oz / 2 1/2 tbsp) arrowroot 1/2 tsp Himalayan pink salt Finely grated zest of 1 lemon 100 g (3 1/2 oz / 1/2 cup) coconut oil, plus extra for greasing 70 ml (2 1/2 fl oz / 1/4 cup plus 2 tsp) cool water