Hi there, Go exotic, add rose essence / water Ground cardomum, Drop of pink colour Sweeten as you would Sprinkle sliced almonds,
fresh coconut slices some pistachios on top Enjoy a «Bombay crush» Without the sugar rush
Not exact matches
They're
sliced thinly and then sautéed
fresh thyme, onion, garlic, salt and pepper and then stirred through with natural (
coconut yoghurt) to create a rich, creamy mix that absorbs so well onto crusty sourdough bread.
Top with your favourite ingredients — peanut butter, almond butter, toasted nuts,
fresh berries,
sliced banana and
coconut chips are all delicious!
For one serving, you'll need 1/4 cup Cabot Plain Greek Yogurt, 2 teaspoons honey, 1 ripe kiwi (peeled,
sliced, and quartered), 1/4 cup
fresh pineapple (diced), and about 1 tablespoon of unsweetened shredded
coconut.
1/4
fresh coconut meat finely
sliced 1 green apple 2 - 3 green chilies 1/2 teaspoon salt 1 tablespoon sugar 4 - 5 tablespoons water
1 stalk lemongrass, finely
sliced (use only the bottom 6» of the stalk) 1 teaspoon lime zest, preferably kaffir lime 1 - 2 dried Thai bird chiles, seeds removed 1/2 teaspoon ground cinnamon 2 cardamom pods, husked 1-1/4 teaspoons turmeric 1 tablespoon coriander seeds 1-1/2 teaspoons cumin seeds 1 tablespoon
fresh galangal or ginger root, minced (see Chef's Note) 1 tablespoon
coconut milk (optional)
The Toppings: Chopped
fresh cilantro, shredded carrots, shredded
coconut,
coconut shrimp, pineapple salsa, and a
slice of lime to squeeze over the top before serving.
1 1/2 pounds carrots, peeled and
sliced 2 tablespoons
coconut oil 1 tablespoon tahin 1 large red onion, thinly
sliced 2 cloves of garlic, minced 2 tablespoons grated
fresh ginger 3 cups reduced - sodium vegetable broth 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon cinnamon salt and pepper, to taste 2 teaspoons
fresh lime juice crushed red pepper, to taste chopped
fresh cilantro
6 ounces extra-firm silken tofu (Mori Nu) 2 tablespoons Peach Schnapps 1 teaspoon pure vanilla extract 1/4 cup plus 2 tablespoons sugar (increase the sugar to 1/2 cup if you like sweeter foods) 1/2 tablespoon arrowroot 1/8 teaspoon salt 1/2 cup soy creamer 1/2 cup
coconut milk (can use lite) 1/2 vanilla bean, split open, insides scraped 2 — 3 peaches, peeled, pitted,
sliced in 1/2 1 tablespoon white balsamic vinegar 1 tablespoon
fresh lemon juice 2 tablespoons sugar
Put in a glass and garnish with
sliced banana, strawberries, raw granola (get one at your health food store or make your own by mixing your favorite seeds,
coconut flakes, nuts and sprouted grains), raw cacao nibs, and
fresh mint.
i'm noshing on a
slice of sourdough bread topped with
coconut oil and
fresh made cashew butter, after finishing a bowl of zoodles with veggies.
To make these cupcakes even more like the classic tropical cocktail, I topped each one with sweetened flake
coconut, a
slice of
fresh pineapple, and a maraschino cherry!
(you also can use Butter, Canola,
Coconut Oil) 1/2 -1 / 3 of a cup
fresh corn kernels Thin
slices of
fresh Jalapeno Pepper.
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!)
These Barramundi Rice Rolls with
Coconut Peanut Curry Sauce are full of
fresh flavor and texture thanks to citrus - marinated cubes of barramundi and thinly
sliced veggies, avocado, and mango.
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
1 cup green lentils, soaked overnight, drained and rinsed 1 bunch asparagus,
sliced into bite - sized pieces 1 can
coconut milk 1 cup vegetable stock 1 small yellow onion, thinly
sliced 2 tbsp
fresh ginger, minced 2 tbsp green curry powder salt and pepper, to taste 1 cup basmati rice
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
Vanilla Protein Powder (optional) 1 1/2 Cup shredded
coconut — pan or oven toasted 1 frozen banana
sliced 2 Cups
Fresh Blueberries Instructions Combine all ingredients except blueberries in a blender.
fresh lime juice 1 loose cup chopped
fresh coriander leaves and stems 1/4 cup
fresh basil OTHER: 2 kaffir lime leaves, OR substitute 1 bay leaf 1 can good - quality
coconut milk 1.5 to 2 cups firm tofu
sliced into cubes 1/2 pound shiitake mushrooms, stems trimmed, halved if large 1/2 pound green beans, trimmed and cut in half crosswise 4 heads baby bok choy (6 ounces), halved lengthwise 1 red bell pepper, cut into 1 - inch pieces 1/2 cup
fresh basil, roughly chopped 2 - 3 Tbsp.
1 tablespoon oil (butter / ghee /
coconut oil) 1 1/2 — 2 pounds lamb meat on the bone (lamb shoulder blade or arm chops) 1 onion,
sliced 2 cloves garlic, minced 1 teaspoon
fresh grated ginger 1 tablespoon curry powder 1 teaspoon sea salt (or to taste) 2 medium carrots,
sliced Potatoes, diced (optional) 2 cups stock 1/3 — 1/2 cup raisins
Just think: a glass of homemade almond -
coconut milk and a
slice of
fresh baked bread slathered in this salted dark chocolate sunflower seed butter.
What's in it: 3 apples (a firm apple like honey crisp or granny smith are easiest to
slice with the mandolin) Ground cinnamon, to taste Pinch of salt, to taste (optional) For the dip: 1/3 cup plain yogurt (greek or regular are fine) 2 tablespoons creamy peanut or almond butter 1 teaspoon maple syrup Optional garnishes for dip:
fresh apple
slices, chopped peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved
coconut, chia seed
Fresh fruit: apples, mashed or
sliced banana, shredded
coconut, mango, strawberries, plums, peaches, cherries
Blueberry Mini Muffin Crunch Ingredients: 1 box of Little Debbie Blueberry Mini Muffins, 5 bags 1/3 cup toasted
coconut 1/3 cup
sliced almonds, toasted optional 1/2 cup
fresh blueberries Directions: Preheat oven to 300 degrees and line a baking sheet with parchment paper.
1 cup white rice (not the fast cooking kind) 1 can kidney beans, drained (
fresh red peas are used on the island) 2 cloves garlic 1 uncut scotch bonnet pepper (again use
fresh jalapeño if you can't find scotch bonnets) 1/4 cup
sliced leeks 3/4 cup
coconut milk 1 1/2 cup chicken broth 1/2 tsp salt 1/2 tsp pepper 1 tsp dried thyme (or 2 sprigs
fresh)
filling: 1 cup red potatoes,
sliced thinly into rounds 1 medium onion, halved and
sliced into half - moons 3 cloves garlic 3 tbsp olive oil (or
coconut oil, or ghee) 3 tbsp
fresh rosemary 1/2 tsp pepper 1 tsp coarse sea salt 8 free range eggs
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.
2 tbsp ghee,
coconut or olive oil 1 tsp cumin seeds 1/2 tsp ground turmeric 1/2 tsp ground cardamom 1/2 tsp ground cilantro 1 pinch ground cayenne 1 inch
fresh ginger, minced 4 garlic cloves 1 large red onion, diced 2 medium size sweet potatoes, cut into bite - size pieces 1 fennel bulb, halved and thinly
sliced 1 cup lentils, rinsed 2 cups water 2 — 4 tbsp sauerkraut, more for serving 1 -2 tbsp honey salt & pepper, to taste
3 - 4 small eggplants —
sliced lengthwise, 1 / 4 - inch thickness 2 - 3 bell peppers — seeded and
sliced lengthwise 1 - 2 onions —
sliced lengthwise about 7 small tomatoes or 2 cups cherry tomatoes
coconut oil or other vegetable oil sea salt and freshly ground pepper — to taste 3 - 4 cloves garlic — minced good amount of
fresh herbs — parsley, dill, basil, mint
Additionally, here is a general list of basic condiments often served with curries worldwide: fried eggplant, tamarind jam, candied
coconut, candied ginger, pickled vegetables (such as onions), mango chutney, grated
fresh coconut, grated roasted
coconut, chopped peanuts or almonds, grated or
slice hard - boiled eggs, chopped crisp bacon, chopped tomatoes, and salted fish.
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 tbsp cold pressed
coconut oil, ghee or olive oil 1 yellow onion, finely chopped 2 cloves garlic, finely chopped 2 tbsp
fresh ginger, finely chopped or 1 tsp ground 2 tbsp
fresh turmeric, finely chopped or 1 tsp ground 1 pinch ground cayenne pepper or more to taste 3,5 cups / 800 ml canned plum tomatoes 1/2 cup / 125 ml uncooked red lentils, rinsed 2 cups / 500 ml water 1 tsp coarse sea salt 1 broccoli, cut into bite - size pieces 1 fennel, thinly
sliced 1 zucchini, cut into bite - size pieces 1 handful green beans 1 cup / 400 ml cooked butter beans
1/2 cup tamarind pulp 3/4 cup water 4 green chiles such as jalapeños, seeds and stems removed,
sliced into rings 1 cup chopped shallots 5 cloves garlic, minced 2 tablespoons finely chopped
fresh ginger 3 tablespoons vegetable oil 1 teaspoon ground cayenne 1 3 - pound chicken, skinned, boned, and cut into 1 - inch cubes 1 1/2 cups
coconut milk, see recipe, here 4 green New Mexican chiles, roasted and peeled, stems and seeds removed, chopped
10 dried red chillis, such as Piquins, stems and seeds removed, soaked in hot water for 30 minutes, then coarsely chopped 2 cups grated
coconut (
fresh preferred) 5 cups water 5 almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots,
sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste
Autumn Filling
coconut oil or olive oil for frying 1 small red onion, finely chopped 2
fresh sprigs of rosemary 1 leek, thinly
sliced (use the green leaves as well) 500 g
fresh baby carrots, divided lengthwise 1 small sweet potato, thinly
sliced 1 small romanesco, cut into smaller pieces 6 brown mushrooms,
sliced 3 small kale leaves, stems removed and chopped 1/2 lemon, juice
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
1 package extra firm organic tofu 2 tablespoons neutral - tasting oil like safflower or refined
coconut oil, divided 2 tablespoons lemon juice 2 tablespoons brown rice syrup 1 teaspoon herbes de Provence 6 leaves
fresh basil, thinly
sliced, plus extra for garnish 1/2 teaspoon sea salt 1/4 teaspoon finely ground black pepper
8 ounces (1/2 pound) seitan, shredded 1/2 teaspoon Chinese five - spice powder 1/2 teaspoon hot chili flakes 1/2 teaspoon salt Half a 14 - ounce can light
coconut milk 1/2 tablespoon olive oil 2 cloves garlic, peeled and minced or crushed 1 tablespoon grated peeled
fresh ginger 1 cup vegetable stock 1 head bok choy, rinsed, trimmed and cut into 1 - inch pieces Half a 13 - ounce can straw mushrooms 1 plum tomato, chopped 1/4 cup
sliced scallions 1 tablespoon lime juice 2 tablespoons
fresh cilantro leaves
Top the oats with few
fresh sliced strawberries, about a tablespoon of toasted
coconut, hemp seeds, chopped pistachios and a drizzle of
coconut milk and maple syrup or honey.
ingredients ROASTED RHUBARB AND STRAWBERRIES: 1 quart strawberries (hulled,
sliced 1 / 2 - inch thick) 2 bunch rhubarb stalks (about 10 stalks, cut into 1 — 1 1/2 - inch pieces) 1/4 cup sugar (divided) TART SHELL: 1 sheet puff pastry (thawed) all - purpose flour (for dusting) 1 egg (lightly beaten) 1 teaspoon water ROASTED STRAWBERRY COMPOTE: 1 recipe roasted strawberries (above) 2 tablespoons water 2 tablespoons sugar 1 tablespoon lemon juice LEMON RICOTTA FILLING: 2 cups whole milk ricotta 1 and 1/2 tablespoons
coconut oil 2 tablespoons sugar 1 lemon (zested) 1 teaspoon Kosher salt TO SERVE: 2 tablespoons granulated sugar 1 tablespoon
fresh basil leaves (finely chopped) 2 teaspoons lemon zest
Cool off with a scoop,
slice or slurp of sweet, creamy goodness without any regrets — in fact, these healthy dessert recipes are GOOD for you, filled with wholesome ingredients including
fresh fruits, Greek yogurt and hydrating
coconut water.
extra firm tofu, cut into 1 ″ long columns 1 14 oz can
coconut milk 2 cups vegetable broth 2 tsp turmeric 2 tbsp soy sauce 1 tbsp sugar Juice of 1 lime 2 shallots,
sliced into rings 1/3 cup chopped
fresh cilantro
Then there is a layer of
fresh banana
slices, encased in a creamy chocolate cinnamon avocado mousse, topped with vanilla scented
coconut cream, topped with
fresh passionfruit because YES passionfruit is amazing.
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
* 1 pound yard - long beans, * 1 tablespoon vegetable oil * 4 shallots, chopped * 1/4 teaspoon ground turmeric * 1 lemongrass stalk, tough outer leaves and stems removed, finely chopped * 1 teaspoon palm sugar * 2
fresh red chilies, finely
sliced * 2 teaspoons shrimp paste * 1/3 cup
coconut milk * Salt and pepper
1 1/2 cups
Fresh Squeezed Orange Juice 1 cup
Fresh Coconut Water (about 1 - 2 Young Coconuts) Juice 1 Large Lemon 1 1/2 cups large chopped Pineapple (about 3/4 ″ cubes) 3 Kiwis, peeled and chopped 5 Large Strawberries,
sliced 1 1/2 cups Club Soda (or Sparkling Water for a sweeter drink) 1/4 cup Xylitol for coated glass rim, optional
organic chicken breasts,
sliced thin * 1 can organic
coconut milk (I used Thai Kitchen brand) * 1 - 2 handfuls pad - thai style rice noodles (I used Tinkyada brand, and used the lessor amount) * to garnish each serving - a handful of
fresh cilantro and a handful of
fresh mint, chopped, plus
fresh lime juice and additional tamarind - date paste or chile sauce to taste
Top it off with
coconut shavings, chia seeds and
fresh banana
slices for another layer of texture.
1 tablespoon olive oil 1/2 of a medium onion, peeled and slivered 2 large cloves garlic,
sliced 2 generous cups baby carrots 3/4 pound seedless cucumbers (3 very small cucumbers) 1 cup cashew pieces and halves 1 - 14.5 ounce can
coconut milk 1 scant tablespoon vegan fish sauce 1/4 cup very lightly packed
fresh cilantro leaves 1/4 cup very lightly packed
fresh Thai basil leaves Coarse sea or kosher salt to taste Freshly ground black pepper to taste zest of one lime