There are just a few huts, hammocks and
fresh coconut water for sale.
This homemade coconut milk recipe is simple and uses frozen shredded coconut meat and
fresh coconut water for raw coconut milk with all the enzymes...
Not exact matches
Wet ingredients 160 ml / 2/3 cup plain unsweetened yogurt or plant yogurt 80 ml / 1/3 cup
coconut oil, butter or olive oil 10
fresh soft dates, pitted and mashed 3 large eggs (or 3 tbsp chia seeds mixed with 9 tbsp
water) 1/2 cup / 120 ml apple sauce, unsweetened (see below
for instructions hot to make your own) 3 organic apples
This recipe, featuring beef simmered
for hours in
coconut milk and
fresh curry spices, undoubtedly was prepared with
water buffalo in its original form, since beef is uncommon in Malaysia and Indonesia.
Panna Cotta (adapted from Living Raw Food) 4 cups
coconut milk (see below) 1/2 cup Irish moss — thoroughly rinsed and soaked in hot
water for at least 10 minutes 1 cup meat of
fresh young
coconut 1/2 cup raw agave syrup OR another sweetener of choice seeds from 2 vanilla beans 1/2 cup
coconut oil
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
3 cups soaked cashews (soaked
for 3 hours in
water) don't soak any longer 1 1/2 cups almond milk I cup
fresh lime juice 2 teaspoon packed lime zest 3/4 cup agave or maple syrup 1 teaspoon vanilla A pinch or two of salt 3 tablespoons lecithin 3/4 cup
coconut oil or
coconut butter
3 cups cashews, soaked
for 1 hour 3/4 cups
coconut oil, melted
fresh squeezed lemon juice of 1 lemon 1/2 cup agave nectar (or raw honey if not strict vegan) 1 tablespoon pure vanilla extract 1/4 cup filtered
water
Puddings: 1/2 c. full - fat
coconut milk or other milk of your choice 1/4 c.
fresh mint leaves 2 T. chia seeds 1/2 avocado, peeled 1/2 c. frozen spinach or 1 large handful
fresh spinach 3 pitted medjool dates, soaked in hot
water for a few minutes if not still soft and then drained, or 2 1/2 T honey 1/4 t. vanilla extract 1 T. + 1 t. cocoa powder
can i use
coconut milk from
fresh grated old
coconut mix
water for coconut cream and boiling
for 5 minute
for coconut cream?
6 tablespoons butter, cold (buy grass - fed butter here) 1 cup
coconut flour (buy
coconut flour here) 2
fresh eggs 1 teaspoon honey (buy raw honey here) 1/4 teaspoon sea salt (buy unrefined sea salt here) 1/2 cup shredded
coconut (buy unsweetened shredded
coconut here)
water, as needed egg white
for brushing
1 very ripe banana 1/2 cup of
fresh blueberries + extra
for decorating the cookies (optional) 2 tablespoons of milled flaxseeds + 4 tablespoons of
water 1/2 cup of almond butter (peanut butter will work as well) 1 1/2 cup of jumbo oats 1/2 cup of ground almonds 3 -4 tablespoons of roughly chopped hazelnuts 3 tablespoons of melted
coconut oil 3 tablespoons of maple syrup or date nectar a dash of vanilla extract 1 teaspoon of baking powder 3 tablespoon of almond milk pinch of sea salt
1 + 1/4 cup red lentils, preferably soaked
for 30 mins or overnight 2 tablespoons
coconut oil 1 + 1/2 tablespoons freshly grated ginger 3 cloves garlic, grated 1 large red onion, diced 3 medium sweet potatoes, about 5 cups peeled and chopped 1 + 1/2 teaspoons curry powder 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon sea salt 1 400 ml can
coconut milk (1 + 1/2 cups) 3 — 5 cups
water (or vegetable stock) 1/3 cup shredded unsweetened
coconut 1/4 sesame seeds
Fresh cilantro + lime
for serving
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
Filling 1 cup
fresh carrot juice 1/2 cup meat of young Thai
coconut 1/2 cup Brazil nut milk OR any other nut or
coconut milk 1/2 cup raw agave syrup 1/2 cup
coconut butter 1/4 cup date paste 1/2 tablespoon vanilla extract 1/2 tablespoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/2 cup Irish moss — soaked in hot
water for at least 10 minutes
Tart Crust 120 g (1 1/4 cup) chickpea flour 90 g (2/3 cup) almond flour 40 g (4 tbsp) potato, tapioca or corn starch 2 tbsp
fresh thyme, chopped 1 tsp sea salt and black pepper 6 tbsp
coconut oil (a little extra
for the tart pan) 6 tbsp ice cold
water
3 bundles callaloo or 3 bunches
fresh spinach, washed, tough ribs removed, coarsely chopped 4 cups
coconut milk (made by soaking 4 cups grated
coconut in 4 cups of hot
water for 1/2 hour, then straining it) 2 cups milk 2 cloves garlic, minced 2 medium onions, chopped 1 bunch scallions, chopped 1/4 pound pumpkin or Hubbard squash, peeled and coarsely chopped 1/4 pound butter Salt and pepper to taste Habanero hot sauce to taste
Coriander Bread Thins 2 cups raw cashews — soaked overnight 1 cup meat of
fresh young Thai
coconut 1/2 cup Irish moss — thoroughly washed and soaked in hot
water for at least 10 minutes 1 cup
water from
fresh young Thai
coconut or purified
water 1 tablespoon honey or another sweetener of choice 3 garlic cloves — 2 whole, and 1 finely chopped 1 small chili — 1/2 of it finely chopped 2 teaspoons coriander seeds — ground 1 teaspoon cumin seeds — ground 1 1/4 teaspoon salt freshly ground black pepper 3/4 cup brown flax seeds — ground 1/8 cup ground almonds 1 cup chopped cilantro
Coconut - Cilantro Cream Cheese 1 cup meat of fresh young Thai coconut 1/2 cup water of fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice —
Coconut - Cilantro Cream Cheese 1 cup meat of
fresh young Thai
coconut 1/2 cup water of fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice —
coconut 1/2 cup
water of
fresh young Thai
coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice —
coconut 1/3 cup
coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice —
coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot
water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons
water zest of 1 lime freshly ground black pepper — to taste 1 cup
fresh cilantro leaves or other herbs of your choice — 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
Stuffing 1 1/2 cup / 300 g uncooked millet or white quinoa 1 large knob of
coconut oil, ghee or olive oil 2 large onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed and finely chopped 3 tbsp white wine or
water 1 tsp dried thyme sea salt and pepper 1 cup / 3,5 oz / 100 g cranberries (
fresh, frozen or dried) 1 handful raw almonds, coarsely chopped (use pumpkin seeds
for a nut free alternative) 2 stems flat - leaf parsley, finely chopped, save a little
for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little
for serving
Shoppers looking
for the
freshest coconut water now have the convenience of drinking directly from a tapped young
coconut without any mess.
The resealable and reusable cap keeps
coconut water fresh for more than three weeks in the refrigerator and reduces waste.
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.
2 tablespoons
coconut oil or olive oil 2 garlic cloves, minced 1 cup finely chopped onion 8 — 10 medium mushrooms, finely chopped 1/2 cup finely chopped green bell pepper 1/2 cup finely chopped red bell pepper 1/2 cup finely chopped carrots 1 jalapeño pepper or other hot pepper, seeded and minced (optional) 1 cup frozen corn kernels 1 teaspoon ground cumin 1/2 teaspoon ground coriander 2 tablespoons chili powder, or to taste 2 teaspoons sea salt, or to taste 1/2 teaspoon black pepper 1 28 - ounce can diced tomatoes 1 15 - ounce can tomato purée 1 15 - ounce can kidney beans, drained 1 15 - ounce can black beans, drained 1 15 - ounce can red beans, drained 2 1/2 cups
water 1/2 cup dry bulgur wheat Hot sauce or cayenne pepper (optional) 1/4 cup minced
fresh cilantro,
for garnish Tofutti sour cream,
for garnish (optional)
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
* 3 Tablespoons vegetable oil * 1/3 cup minced shallots * 1 Serrano pepper, sliced into thin rounds * 2 teaspoons ground coriander * 1 teaspoon ground cumin * 1/2 teaspoon fenugreek seeds * 1 teaspoon ground cinnamon * 1 teaspoon cayenne pepper * pinch ground cloves * 1/2 teaspoon ground cardamom * 3 cloves garlic, minced * 2 teaspoons grated
fresh ginger * 1 stalk lemongrass, woody ends removed, and bruised * 1/2 teaspoon salt * 1 teaspoon paprika * 1 cup
water * 1 pound shrimp * 1 cup
coconut milk * cilantro leaves,
for garnish (optional)
Are you referring to using a
fresh young
coconut for the
coconut water?
And when I do, I buy a bunch of them, cut em up and freeze so I can enjoy the super sweet ripe pineapple
for awhile and make one of my favorite all time drinks - pineapple, kale,
fresh lime and
coconut water.
It is even better when you have
coconut water from opening a
fresh coconut and sub that
for a part of the
water =)
Ingredients: 1 cup
water 3 carrots, chopped 3 stalks celery, chopped 1 large onion, chopped 2 cloves of garlic, chopped 3 cups of shredded cabbage 2 teaspoons Garam Masala 2 teaspoons of Madras Curry 2 teaspoons of garlic powder 2 teaspoons of turmeric 2 teaspoons of paprika 1 teaspoon of smoky paprika 1/2 teaspoon of medium hot smoky chipotle powder (more if you like it hot, less if not) 2 cups baked butternut squash 12 dried apricots (stewed or cooked) 1 cup
coconut milk 2 cups
water or vegetable stock (more
for thinner sauce) 1 pound marinated tempeh *, cubed 1 large potato, cubed 1 package (12 ounces) frozen peas or 12 ounces
fresh peas.
Fresh coconut water is much better
for you if you live in the tropics or can get it in China Town or Asian restaurants.
For convenience sake, here is the ingredient list: 1 1/2 cups almond flour OR dry roasted, unsalted, sunflower seeds ground into a meal * (not almond meal) 2 Tablespoons coconut flour 4 Tablespoons ground golden flax 1/2 cup sucanat 1/4 cup water 1/4 cup molasses 1 1/2 — 2» piece of fresh ginger (longer for a narrow piece, shorter for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream of tartar 1/4 teaspoon salt extra sucanant * To dry roast sunflower seeds bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin to dark
For convenience sake, here is the ingredient list: 1 1/2 cups almond flour OR dry roasted, unsalted, sunflower seeds ground into a meal * (not almond meal) 2 Tablespoons
coconut flour 4 Tablespoons ground golden flax 1/2 cup sucanat 1/4 cup
water 1/4 cup molasses 1 1/2 — 2» piece of
fresh ginger (longer
for a narrow piece, shorter for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream of tartar 1/4 teaspoon salt extra sucanant * To dry roast sunflower seeds bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin to dark
for a narrow piece, shorter
for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream of tartar 1/4 teaspoon salt extra sucanant * To dry roast sunflower seeds bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin to dark
for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or
coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream of tartar 1/4 teaspoon salt extra sucanant * To dry roast sunflower seeds bake in a single later at 350
for 5 - 7 minutes until they get fragrant and just barely begin to dark
for 5 - 7 minutes until they get fragrant and just barely begin to darken.
We blend in fruit
for natural sweetness,
coconut water or housemade cashew milk (made from scratch daily), then top if off with hempseed granola,
fresh fruit and agave nectar.
I substituted organic
coconut oil
for the butter and
water with some vanilla (since I didn't have any
coconut water that I wanted to use)
for the milk and it tastes great — especially along with
fresh organic blueberries.
DRINKS: apple carrot lime juice apple pie smoothie banana spice smoothie banana strawberry vegan milkshake berry banana smoothie berry watermelon smoothie blueberry banana smoothie blueberry
coconut water frosty blueberry hemp smoothie chocolate berry protein smoothie chocolate cranberry smoothie chocolate milkshake cilantro ginger green smoothie citrus frosty citrus green smoothie coco - berry smoothie
coconut hot chocolate cranberry and banana smoothie energy elixir
fresh orange juice smoothie fruity lemonade glorious pink juice grapefruit pink smoothie green berry smoothie green lemon and pineapple smoothie green love green tea mango smoothie healthy vegan breakfast smoothie hot chocolate immunity builder smoothie juice
for glowing skin kale berry smoothie kombucha tea mango green smoothie mocha
coconut frappuccino mocha madness recovery shake peanut butter, banana green smoothie perfect peach smoothie pineapple peppermint juice pink dream juice pink lady juice pomegranate green smoothie purpose smoothies raw vegan chocolate shake skin cleanser spinach apple juice strawberry banana green smoothie strawberry, blueberry smoothie strawberry lemonade frosty strawberry shortcake smoothie sweet pomegranate smoothie sweet potato hot cocoa tasty fruit smoothie tropical smoothie tropical smoothie peanut paradise vegan almond butter banana shake vegan cashew ripple strawberry shake vegan chamomile banana shake vegan chocolate raspberry smoothie vegan chocolate s» mores shake vegan chocolate, strawberry, banana shake vegan double chocolate chip shake vegan peaches and cream smoothie vegan peachy hemp protein smoothie vegan red, white and blue smoothie vegan secret ingredient matcha shake vegan secret ingredient vanilla shake vegan wild blueberry shake virgin peachy lychee daiquiri watermelon frosty whipped strawberry lemonade
2 tablespoons extra-virgin olive oil 1 pound parsnips, peeled and chopped (about 3 cups) 1/2 pound sunchokes, peeled and chopped (about 1 cup) 4 - 5 garlic cloves, chopped 2 teaspoons garam masala 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon salt, plus more
for seasoning 2 cups
water 1 1/2 cups low - sodium vegetable broth 1 1/2 cups unsweetened
coconut milk or unsweetened
coconut cream 1 tablespoon
fresh lemon juice freshly ground pepper farro, barley or brown rice, cooked (optional)
For these, I used
coconut milk instead of
water to make the waffles and added some
fresh lemon zest.
The original recipe was so simple, just watermelon blended with
coconut water — and you could add
fresh aloe juice if you had it on hand
for extra groovy healing vibes.
2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml
coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of
fresh Thai basil (from Asian shops) or
fresh coriander, chopped
For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarke
For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot
water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarke
for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of
fresh coriander6
fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece
fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)
Substitute 2 teaspoons
coconut oil
for the ghee and sesame oil, add 1 tablespoon
fresh lime juice, 2 teaspoons honey, 1/4 cup
coconut milk (instead of
water) and 1/4 cup chopped
fresh cilantro.
Thai red chicken curry 2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml
coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of
fresh Thai basil (from Asian shops) or
fresh coriander, chopped
For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarke
For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot
water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarke
for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of
fresh coriander6
fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece
fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)
Well I really altered this recipe to fit my ingredients and was looking
for a way to cook the turnip greens Used 4 boneless chicken thighs that were browned in olive oil, butter, pressed
fresh garlic, salt, pepper, basil and
fresh parsley and then added 2 cup
water to brought to boil then removed chicken and cut into pieces Measure liquid left and add enough to make 3 1/2 cup liquid Add turnip greens and chicken plus salt and brought back to boil then simmered
for 20 minutes I had used the turnips
for another meal so I added tricolor carrots, organic
coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked
for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples
for the last 10 minutes It was absolutely delicious and very flavorful.
A spring roll wrapper crisped and perfectly puffed in the microwave forms the adorable edible bowl
for this delectable Thai - influenced layering of
fresh ingredients: limas cooked in
coconut water; onion, eggplant, and garlic in a creamy peanut butter - red curry paste sauce with a hint of Thai basil; Cucumber - Carrot Slaw; and, if you're feeling really decadent, Chili - Mayo, chopped cashews or peanuts, and a sprig of Thai Basil.
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of
fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can
coconut milk or lite
coconut milk 2 cups
water 2 regular or 1 large vegetable bouillon cube (enough
for 2 cups of
water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor
for this task) 1/3 cup
fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro
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)
1 teaspoon extra virgin olive oil 1/2 yellow onion, chopped 1 clove garlic, minced 1 cup strained tomato 1 cup pumpkin puree 1 1/2 cups
water 1 1/2 tesapoons salt 1/2 teaspoon cinnamon 1 tablespoon maple syrup 1 teaspoon
fresh minced sage, plus extra
for garnish 1 teaspoon
fresh lemon juice 1/2 cup
coconut milk
1/2 cup raw pepitas 3 cups fairly tightly packed chopped kale 2 1/2 cups
water 3 tablespoons freshly squeezed lemon juice 1/4 cup apple juice 1/2 cup mashed avocado 1 tablespoon peeled and minced
fresh ginger 1 teaspoon seeded and diced hot pepper 1 1/2 teaspoons sea salt, or to taste ¹ ⁄ 8 teaspoon ground black pepper Pinch of cayenne pepper 1/4 teaspoon chipotle chile powder, or 1/2 teaspoon chili powder (optional) 1 tablespoon
coconut oil or olive oil (optional) 2 teaspoons wheat - free tamari or other soy sauce, or to taste (optional) 1 tablespoon minced
fresh cilantro 1/4 cup seeded and minced red bell pepper,
for garnish
Filling 2 cups meat of
fresh young Thai
coconut 1 cup
water of
fresh young Thai
coconut 3/4 cup
coconut oil — gently warmed in warm
water or the dehydrator to soften 1/4 cup Irish moss — washed thoroughly and soaked in hot
water for at least 10 minutes 1 cup each raw macadamia and raw cashew nuts — soaked
for 2 - 4 hours 2 tablespoons freshly squeezed lemon juice 2 tablespoons nutritional yeast 1 - 2 teaspoons salt about 6 tablespoons purified
water 1 cup of chopped olives of your favourite kind (may I suggest Cerignola olives that come with pits and taste velvety) 1 cup of chopped sun - dried tomatoes (this time I made an exception and used tomatoes preserved in olive oil instead of the dry variety) 1 packed cup
fresh basil leaves — or more to taste
fresh red and yellow tomatoes
for garnishing — optionalIn a high speed blender, combine the
coconut meat,
water and oil with the Irish moss until very smooth.