Use it to top the other layers, and then frost the tallest layer cake you've ever seen.To decorate, press dyed -
green flaked coconut into the frosting, and then arrange some Easter candy on top.
Not exact matches
4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp
coconut sugar 1 garlic clove, minced 1/4 tsp red pepper
flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed,
green shells discarded (optional) 1/2 tsp mustard seeds (optional)
Green Smoothie Bowl — This mean, green, immune boosting machine is made with chia seeds, linseeds, pumpkin seeds, sunflower seeds, coconut flakes, flaked almonds, cinnamon, maple syrup or honey, bananas, avocado, mango, spinach, milk, almond butter, mint leaves, and toppings of your ch
Green Smoothie Bowl — This mean,
green, immune boosting machine is made with chia seeds, linseeds, pumpkin seeds, sunflower seeds, coconut flakes, flaked almonds, cinnamon, maple syrup or honey, bananas, avocado, mango, spinach, milk, almond butter, mint leaves, and toppings of your ch
green, immune boosting machine is made with chia seeds, linseeds, pumpkin seeds, sunflower seeds,
coconut flakes,
flaked almonds, cinnamon, maple syrup or honey, bananas, avocado, mango, spinach, milk, almond butter, mint leaves, and toppings of your choice.
3 cups butternut squash, cubed 2 cups
green beans, trimmed and cut into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5 garlic cloves, chopped 1 tablespoon chopped ginger 1 small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can)
coconut milk salt and pepper to taste pinch of chili pepper
flakes (I used bird's eye chili
flakes, which is hotter than regular red pepper
flakes.
For Decoration: 1 14 - ounce bag sweetened
flaked coconut 6 - 8 drops liquid
green food coloring egg - shaped Easter candies (I used Reeses Pieces Eggs)
-- 4 parsnips (or 1 cup cooked white beans), leaves from 1 bunch of kale (stems removed), black pepper, 1 teaspoon coriander, a pinch of red pepper
flakes, thyme and marjoram,
coconut milk (
green soup pictured)
Spoon enough
green smoothie to reach near top and lightly drizzle
coconut flakes over top.
A
green smoothie base, with fresh fruit layers and
coconut flakes on top.
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
For the salad: 1/2 cup uncooked quinoa 4 - 5 cups shredded red leaf or romaine lettuce 1 mango, finely chopped 1 cup finely chopped pineapple (about 1/4 large pineapple) 1 cup finely chopped jicama 1 avocado, finely chopped 1/2 cup roasted unsalted macadamia nuts, roughly chopped 1/2 cup
flaked coconut, toasted 2 - 3
green onions, sliced
1 tablespoon extra virgin olive oil 2 medium onions, diced 3 cloves garlic, minced 4 stalks celery, diced 2 large carrots, diced 1 1/2 teaspoons garam masala 1 1/2 teaspoons cumin 1 1/2 teaspoons chili powder 1 teaspoon red pepper
flakes 1/2 teaspoon cardamom salt and pepper, to taste 2 cups dried
green lentils 8 cups vegetable stock 1 — 15 ounce can light
coconut milk 6 cups torn kale
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
20 g / 1/4 cup desiccated
coconut 20 g / 1/4 cup blanched almond
flakes + more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8 dried curry leaves 4
green cardamom pods, seeds crushed 1 tsp ground coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli
flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving
Marinated in lime juice and fish sauce (for extra umami), then tossed with raw collard
greens (another seasonal veg) and topped with
coconut flakes (for crunch), those raw ribbons make for a colorful, craveable, earthy - tart salad.
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.
Step # 6: To assemble, top cauliflower steak with pesto and
green beans with
coconut flakes.
For single specialized recipes (like Tiramisu and Super
Greens), you'll need ingredients like rum, matcha powder, etc. - For the protein bars toppings / frostings, you'll need Greek yogurt, Neufchâtel cream cheese,
coconut oil, various nuts and seeds, caramel sauce (I used Date Lady ® Organic Caramel Sauce throughout the book because it's made from dates instead of sugar), 100 % fruit spread, ground flaxseed meal, shredded
coconut, quick cooking oats and quinoa
flakes.
Decorate your bowl with some
coconut milk, chilli
flakes, crispy croutons and
greens, and you've got yourself a meal!
Exhibit A: This Tropical
Green Smoothie Bowl made with nutrient - rich milk, Greek yogurt, pre-chopped frozen fruit, fresh spinach and
coconut flakes.
Navy beans, dried (1 lb) Filtered water Chicken stock, homemade (5 cups) Butter, ghee, lard, tallow, grass - fed, duck fat, or expeller - pressed
coconut oil (4 tablespoons)-- where to buy butter; where to buy ghee; where to buy
coconut oil Garlic (2 cloves) Onion, yellow or white, medium (1)
Green chiles, canned (8 oz) Chicken breasts and / or thighs, pastured or free range organic, skinless & boneless (1 lb) Cumin, ground (1 TBS) Oregano, dried (1 TBS) Red pepper
flakes (1 pinch) Sea salt (to taste) Freshly ground black pepper (to taste)-- where to buy black pepper Sour cream or
coconut milk kefir — where to buy starters Garnish: Cheese, cheddar, or Parmesan, from grass - fed cows (2 oz)-- where to buy cheese
2 tablespoons oil (ghee /
coconut oil) 1 medium onion, diced 1 lb carrots (about 5 medium carrots), peeled and sliced 1/2 head of small / medium cauliflower, chopped * 2 cloves garlic, chopped 1 teaspoon fresh grated ginger 1 teaspoon ground cardamom (
green, not black) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin Red pepper
flakes (to taste) 1/2 — 3/4 teaspoon sea salt (depending on taste) 3 - 4 cups chicken stock or vegetable stock (depending on how thick you like the soup) 1 cup
coconut milk
Topping this
green bowl of goodness with crunchy
coconut flakes, juicy pineapple and nourishing chia seeds sounded appetizing to me, but the possibilities are endless.
Pour the fine
green beans and the sweet potato to the pan and cook it with the rest of the veggies for 5 minutes at high heat, then add the chopped tomatoes, a cup of cooked chickpeas, chilli
flakes, 1 tsp Himalayan salt, 1/2 tsp ground pepper and the
coconut, give it a good stir and cook until the fine
green beans and the sweet potatoes are soft and ready to eat.
But for a completely sugar free porridge I sprinkle it with
coconut flakes, cinnamon, chopped nuts and a little
green powder (pictured below).
Ingredients: 1 cup uncooked red quinoa, rinsed and drained 1/2 tbsp
coconut oil (or other oil) 3 garlic cloves, minced 2 cup diced sweet onion (about 1/2 large) 1 jalapeno, seeded if preferred and diced 1 large sweet potato (350 g), peeled and chopped to 1/2 -1 inch dice (2.5 - 3 cups) * 1.5 tsp ground cumin 1 tsp chili powder 1/2 tsp ground coriander 6 cups vegetable broth 1.5 cups cooked black beans (one (15 - oz) can rinsed and drained) fine grain sea salt and black pepper, to taste (I used 1/2 tsp salt or a bit more) 1/4 tsp cayenne pepper (or red pepper
flakes) 2 handfuls Spinach or kale leaves, optional toppings: avocado, corn chips, cilantro, cashew cream, lime juice, tomatoes or salsa,
green onion
The ground beef is chocolate frosting and crushed up normal Oreos; the tomatoes, Hot Tamales; the lettuce,
green - dyed
coconut flakes.
INGREDIENTS for the panna cotta: 4 cups of rhubarb (5 - 8 stalks depending on how big they are),
green tops discarded, red - ish parts diced 1/2 cup of granulated
coconut sugar (maple syrup works as well if you prefer) 1/4 teaspoon of sea salt 1 vanilla bean, scraped (or 1 tablespoon of vanilla extract) 14oz can of full fat
coconut milk 2 tablespoons of agar
flakes for the strawberry
coconut crunch: 3/4 cup of frozen strawberries 1 teaspoon of vanilla 1/4 teaspoon of sea salt 2 tablespoons of maple syrup 2 tablespoons of brown rice syrup 1 cup of thick
coconut flakes 1/2 cup of rolled oats garnish: several mint leaves (chopped or whole)
I used: Nature's Path Organic Love Crunch granola in dark chocolate & red berries Some defrosted strawberries Toasted
coconut flakes Green & Black's organic milk chocolate with chopped almonds
For the Dough: 2 1/2 -3 cups whole - wheat pastry flour 2 cups all - purpose flour 1 Tablespoon baking powder 1 - 2 teaspoons fine sea salt 1/2 cup cold vegan butter 1/3 cup vegetable shortening 2 teaspoons agave or honey 1/2 — 3/4 cup very cold water For the Filling: 2 cups peeled and cubed red potatoes 2 Tablespoons ghee or
coconut oil, plus extra for brushing 1 cup minced onion 1 cup shredded carrot 2 Tablespoons curry powder 2 teaspoons garam masala 1 teaspoon red chili
flakes (optional) 3/4 cup fresh
green peas 1/3 cup
coconut milk
1/2 cup sliced shallots or onion a handful of
flaked coconut (shredded would work too) 2 - 3 Tablespoons liquid
coconut oil, divided 1 Tablespoon red miso black pepper to taste 1 cup cooked chickpeas (garbanzo beans) Handfuls of
green delicious kale, washed and torn Lemon slices for squeezing on top, if you like
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 pound organic chicken breast, cut into small chunks 1 small onion, chopped 3 large carrots, chopped 2 cups shredded chard or other
greens 1 bunch
green onions, chopped 1 lemon or lime, juiced 1/2 cup cilantro, chopped 1 tablespoon chopped garlic 1 tablespoon chopped ginger 1/2 tablespoon of red pepper
flakes (more or less depending on your heat tolerance) 1 can organic
coconut milk 1 quart organic chicken broth sea salt to taste
A
green smoothie base, with fresh fruit layers and
coconut flakes on top.
Spoon enough
green smoothie to reach near top and lightly drizzle
coconut flakes over top.
Smoothie: I KNEW I NEEDED TO EAT VERY HIGH FAT TO GET THRU THE DAY: a cup of full fat
coconut milk (can, not box), flax, 2 raw eggs, vanilla and stevia, MCT oil, raw
greens powder,
coconut flakes, blueberries, nutmeg, and mace.
But so much more as well... bacon,
coconut flakes, hemp seeds, lots of leafy
greens (kale and spinach), broccoli, macadamia nuts (these are a bit expensive so not always), peanut butter, cream cheese, real butter....
I make my own muesli with a mix of
green and orange foods in
green serving sizes — 1 cup GF corn
flakes, 1/4 cup oats, 1/2 cup puffed rice, shredded
coconut, 1 tbspn cranberries, 8 almonds, etc..
bison 1 large sweet potato 2 TBS
coconut oil 2 TBS cilantro 1 glove of garlic 1 lime 2
green onions 1 TBS black olives 1 cup cashews 1 cup
coconut milk 2 TBS nutritional yeast
flakes 2 TBS organic fajita seasoning Pico Sea salt Black pepper Directions: -LCB- Sweet Potato Chips -RCB- Pre-heat oven to 375 degrees.
-- 2 tsp Oregano — 2 tsp Basil — 2 tsp Garlic — 2 tsp Chili
Flakes — 1 tsp Onion Powder — 1 tsp Salt — 1 tsp Black Pepper — 1 tsp Paprika — 1 tsp Thyme — 4 tbsp Tomato Purée — 4 fresh Basil Leaves — 1/2 cup (56g) Low Fat Mozzarella — 1
Green Chili, sliced — 1 tbsp
Coconut Oil
8 ounces silken tofu 2 tablespoons olive or refined
coconut oil, plus more as needed 1 tablespoon nutritional yeast
flakes 2 teaspoons sea salt 1/2 teaspoon ground turmeric 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1 small onion, chopped 8 ounces sliced mushrooms 8 ounces ground seitan (see Tip) 1 cup cherry tomatoes, halved 1 (16 - ounce) package extra-firm tofu, drained and patted dry with paper towels 5 ounces
greens (kale, baby spinach, or chard) Freshly ground black pepper 6 vegan English muffins or 12 slices of bread, toasted 1 or 2 avocados, thinly sliced Sriracha or hot sauce (optional)
Optional toppings: Honey or Maple Syrup, Fresh Fruit like Bananas,
Green Apples, Strawberries, Blueberries, Pomegranate Seeds, Nuts (chopped), Unsweetened
Coconut Flakes
Blend frozen banana,
coconut milk,
coconut water, matcha powder,
greens,
coconut flakes, crystallized ginger, and vanilla extract on high until thick and creamy.
Berry Detox BOWL GF, V, DF With chia seeds, granola, almond
flakes, raisins 7.75 Almanana BOWL DF With
coconut flakes, cranberries, chocolate chips, oatmeal 7.75
Green Refresh GF, V, DF With chia seeds, ground flax seed, oatmeal 7.45 Mango Basil GF, V, DF, P With almonds, granola, chia seeds,
coconut flakes 7.75
6 — Place the
coconut flakes in a small dish and add a few drops of
green food coloring.
flour 2 eggs 1 C.
coconut flakes Green food coloring Non-stick cooking spray Sour Punch
Green Apple, Strawberry and Blueberry Candy Straws (I found mine at my local gas station in the candy section) White frosting Toothpicks Cadbury Mini Eggs Round frosting tip Disposable piping bag Kitchen scissors
To give your bunnies a nice display, color some
coconut flakes green and cover a serving platter with them before arranging the treats.
1 large ripe avocado 1 cup
flaked coconut (or
coconut milk) 1 cup plain yogurt, as tart as possible 1 large clove garlic 2 hot
green chilies 2 tbsp lemon juice 1 tsp coarse salt, or to taste 3 cups water 2 tbsp finely chopped coriander