1 can (15 oz) coconut cream 1 1/2 whipping cream 1 cup milk 1/2 cup sweetened
flaked coconut zest from 2 limes graham crackers, broken
Not exact matches
Creamy truffles combined with fresh lemon
zest,
coconut flakes and a lemon drizzle, they are perfect for the warmer months!
I also added some toasted
coconut and lemon
zest after the straining step which added a nice touch (although the
flakes got caught up in the ice cream maker paddle - next time I'll chop them up finer).
Add the tahini,
coconut aminos, red pepper
flakes, lime juice and
zest.
1/3 cup almond flour 1/2 cup certified gluten - free oats 1/2 cup raw buckwheat groats 3/4 cup dates, pitted 3/4 cup unsweetened
coconut flakes + extra for topping 2 tablespoon agave nectar, honey (not vegan) or maple syrup fresh lemon
zest of 1 lemon + extra for topping pinch himalayan pink salt (optional)
In a medium sized bowl, whisk together sauce ingredients: garlic, ginger,
coconut aminos, vinegar, lime, lime
zest, honey, tomato paste, and red pepper
flakes if using,
So I have already made two loaves in two weeks (the 2nd loaf was gone in less than 3 days) and just now I made three more (Cinnamon Raisin, Kalamata Olive, and Mandarin
zest with
coconut flakes, sunflower seeds and some dried fruits) they look awesome just got to wait 12 more hours to see how they TASTE!!!
for the burgers 2 cups shelled edamame or fresh shelled fava beans or green peas 1 cup untoasted pistachio nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2 cups
coconut black rice (from above) 1/4 cup ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced
zest and juice of 1 lime 1 small red chili — seeded and minced 1/4 teaspoon red pepper
flakes Large handful fresh mint leaves — chopped sea salt to taste
OK, here are some favorites we've been cooking up at my place: - vegetable curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash, greens, etc)- quick kale (sauteed with
coconut oil, chili
flakes, garlic, [lemon grass], soy sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno / chili, soy sauce, etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (chopped onion, garlic, lemon
zest, chili
flakes, tuna, olives — easily adaptable to what you already have in the house and like)- roast chicken on friday - roasted sweet potatoes - omlets - challa french toast
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut butter or almond butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or
coconut aminos for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar
zest and juice of 1 lime pinch of salt and pepper 1 teaspoon of red pepper
flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
I used one small green jalapeno with no seeds, finelly chopped,
coconut cream (the one with no sugar added) instead of the
flakes, fresh orange juice and the
zest of one orange.
In large zip - close bag, mix 1 tablespoon lime juice and 1/2 teaspoon lime
zest with half of the
coconut yogurt (3 ounces), curry powder, crystalized ginger, 3/4 teaspoon salt, and crushed red pepper
flakes.
1/4 cup unflavoured whey protein 1/4 cup ground almonds (plus a bit extra, if you need to dry out the mix later) 1tbsp high protein nuts n more white chocolate peanut butter 1tbsp
coconut flour 1 - 2caps valencian orange oil (mine came from Asda) 1 - 2tbsp water (add a little at a time so that the mix doesn't get too wet & sticky) 7 drops vanilla flavdrops
zest of half an orange 50g white chocolate 6
flaked almonds
3-1/2 cups unsweetened
coconut flakes 1 cup sliced almonds 3/4 cup granulated sugar
Zest of 1 lime 1/4 teaspoon kosher salt 4 large egg whites
Top with additional
coconut flakes and lemon
zest if desired.
Lemon Ginger Date Bites (makes 12 bites) 1 cup of pecans 1 cup of dates, pitted 2 tbsp of dried mango (roughly chopped) 1/4 tsp of turmeric 1 tsp of poppy seeds 1/2 tsp of minced, fresh ginger (or 1/4 tsp dried) 1 heaping tbsp of large
flake coconut (shredded should work fine if you don't have large
flake) 2 tbsp of
coconut water 1 tbsp of maple syrup the juice and
zest of half a lemon
Top with shredded
coconut flakes and lime
zest.
These easy to make slice and bake cookies dotted with toasted almonds and bright orange
zest are dipped in melted chocolate and topped with
coconut flakes, for an enticing Christmas treat.
Indgredients 2 ripe bananas 8 soft medjool dates 1 egg / or 1 tbsp chia or flax seed in 3 tbsp water 1 cup rolled oats / spelt / barley (100 g) 3/4 cup toasted
coconut flakes (45 g) 1/2 cup almonds / hazelnuts, chopped (75 g) 1/2 cup chopped pistachio (50 g) hold back 1/3 of it to top with 1/2 cup cranberries (50 g) 2 tbsp sesame seeds / poppy seeds
Zest from 1 organic lemon 1 vanilla bean, scraped 1/4 - 1/2 tsp cardamom 1/2 cup white chocolate (50 g) if vegan use a vegan chocolate or leave out 1 tsp
coconut oil A generous pinch of flaky sea salt
Meanwhile, add cilantro and orange
zest to reserved
coconut flakes and pumpkin seeds and stir to combine.
When the semolina is ready, top it with the warm blueberries, a few
coconut flakes, the lemon
zest and a pinch of turmeric.
The no - bake crust here is very simple, consisting of macadamia nuts,
coconut flakes, lemon juice /
zest and a bit of sweetener.
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
Add the beans, green onion, mango,
coconut flakes, lime
zest and juice, olive oil and spices.
1/2 cup unsalted butter (1 stick), softened 1 1/3 cups granulated sugar 3 large eggs 1 1/2 cups all - purpose flour 1/2 teaspoon salt 1/8 teaspoon baking soda 1/2 cup plain Greek yogurt or sour cream 2 teaspoons lemon
zest 1 tablespoon lemon juice 1/2 cup sweetened
flaked coconut, plus extra for topping cake
1/2 cup (1 stick) butter, softened 3 cups confectioners» sugar, divided 2 tablespoons lemon
zest * 1 tablespoon freshly squeezed lemon juice * 1/4 cup
coconut flakes
I made 2 adjustments, I added 1/2 cup unsweetened
coconut flakes and lemon
zest and juice from 1/2 lemon.
of lime
zest, some
coconut flakes, and refrigerate for at least 2 hours OR freeze 30 minutes before serving.
What you'll need» 500g walnuts» 2 heaped tbsp cacao or cocoa powder» 1/2 tsp cinnamon powder» 1/4 tsp salt» 20 pitted fresh dates» 1 orange (
zest and juice)» 1 tsp vanilla extract or 1/2 tsp of paste» 3 tbsp Healthy Chef Protein (organic chocolate + maca or chocolate WPI)» 2 cups
coconut,
flaked for rolling
This raw biscotti recipe is made with pistachio and pumpkin seed flour,
coconut flakes, dried blueberries, and orange juice and
zest.
For the Americanas: I used unsweetened
coconut flakes from Trader Joe's, in a Ninja bullet, with the 1/4 cup
coconut oil from the recipe (
coconut oil sold at Costco) + some of the juice of the
zested lemons!
Creamy truffles combined with fresh lemon
zest,
coconut flakes and a lemon drizzle, they are perfect for the warmer months!
Garnish immediately with
coconut flakes or lemon
zest and return to freezer to harden.