Assembly Spoon caramelized vegetables
into coconut cups right before serving.
Not exact matches
All of the options are filled with so - called superfoods (such as chia seeds, cauliflower, and
coconut) and packed
into a travel - friendly
cup.
Serve 1
cup full - fat greek yogurt (or
coconut yogurt) Ginger Honey (simply stir lots of freshly grated ginger
into honey over low heat) 10 - 15 almonds, chopped ground cinnamon
Pastry 3/4
cup / 100 g oat flour (or 1
cup / 100 g rolled oats mixed
into flour in a food processor) 1/3
cup / 50 g rice flour 1/2
cup / 50 g almond flour 2 tbsp potato starch or arrowroot 1/2 tsp sea salt 90 g / 3 oz chilled butter or solid
coconut oil, cut
into dices 3 - 4 tbsp ice - cold water
2 tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut
into 1 - inch cubes 2
cups vegetable stock 1 (14 - ounce) can light
coconut milk 1/2
cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut
into 1 - inch cubes 3 potatoes, peeled and cut
into 1 - inch cubes 1
cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper
1/2
cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6
cups water sea salt — to taste 2 tablespoons neutral
coconut oil or ghee — divided 1
cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn
into bite - size pieces
6 cloves garlic, minced 1/2 teaspoon turmeric powder 1 teaspoon salt 2 1/2
cups coconut milk, recipe here 1 3 - pound chicken, cut up
into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (or substitute ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
4 ounces fresh
coconut, grated Vegetable oil for deep frying 2 pounds beef, cut
into 1 - inch cubes 1 teaspoon salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute ginger) 10 shallots, peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1 tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6
cups coconut milk, recipe here
3 large parsnips — scrubbed clean, cored, cut lengthwise
into long wedges
coconut oil sea salt and freshly ground black pepper 1/4 teaspoon to 1 teaspoon paprika, depending on how hot your paprika is 2 handfulls walnuts — roughly chopped 2 handful raisins 1 pomelo — segmented 4
cups baby spinach
1
cup pumpkin seeds — ground
into flour in a food processor 1
cup brown rice flour 1/2
cup gluten free oat flour 1/4
cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2
cup honey or 3/4
cup coconut sugar 1 vanilla bean — seeds scraped out 3/4
cup powdered
coconut sugar — for dusting
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
Heat 1 tsp
coconut oil
into a cast iron skillet over medium heat, and add 1/4
cup of the batter
into the skillet.
1 kg pumpkin, cut
into large cubes 2 — 3 carrots (about 250g), cut
into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2
cup [200g] cooked rice (equals to about 1/3
cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4
cups water 1/2
cup canned
coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
1
cup gluten - free All - Purpose Flour Blend 1/3
cup coconut flour, fluffed with a fork and sifted before measuring 1/3
cup unsweetened flaked
coconut, finely flaked 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon guar gum or xanthan gum 1/2
cup honey or agave nectar 1 (8 - ounce) can crushed pineapple in juice or fruit cocktail, undrained 2 eggs, room temperature 1/2
cup raisins 1 medium orange, cut
into very thin slices for garnish
2 tablespoons ghee or
coconut oil, divided 1 medium to large sweet potato, peeled and finely chopped (about 2
cups chopped) 1 small red onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn
into bite size pieces 2 cloves garlic, minced 4 eggs Sea salt and freshly ground black pepper to taste Pinch of cayenne pepper (optional)
Put these pieces
into a blender along with the reserved
coconut juice and 2
cups of water.
Pour 1
cup coconut milk
into pan.
Place about 1/3
cup of the batter
into the waffle iron and sprinkle a bit of the remaining
coconut sugar on top of the batter in the waffle iron (you may want to grease the iron with
coconut oil or butter to keep sugar from sticking), then close the iron and cook according to your iron's directions.
I subed 1
cup almond flour (spooned
into the measuring
cup) for the
coconut flour since we didn't have any and did walnuts instead of chocolate chips and they were oh so yummy.
I added in 1 Tbsp of cocoa powder with the dry ingredients to make this more chocolatey and used canola oil instead of
coconut oil, then when I made it I put the mixture
into muffin
cups and pressed down as hard as I could with a spoon.
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut
into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1
cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp
coconut oil 4 cubes of frozen
coconut milk (about 1/2
cup coconut milk)
Pour the
coconut oil
into a small, baking paper lined bowl or
cup and place
into the freezer until set.
Next time I'll use the measuring
cup bottom to sort of press the pistachios and
coconut into the dough too because everything fell off the top when they were cut.
Just empty 1 — 2
cups of the small
coconut flakes
into your blender or food processor and process until it's the consistency you like.
Once you have squeezed out as much liquid as you can, place the
coconut back
into the blender and combine with 2
cups of boiling water.
Let the syrup cool to room temperature then whisk
into coconut milk, starting with a 1/4
cup and adding more syrup to taste.
1 large jicama, peeled and cut
into strips 1/2 tsp minced garlic 1/4
cup mayonnaise 1/3
cup coconut milk cream (Try So Delicious Culinary Coconut Milk) 1 tsp lemon juice 1 tsp sea salt 1 tsp parsley, chopped o
coconut milk cream (Try So Delicious Culinary
Coconut Milk) 1 tsp lemon juice 1 tsp sea salt 1 tsp parsley, chopped o
Coconut Milk) 1 tsp lemon juice 1 tsp sea salt 1 tsp parsley, chopped or dried
Asian eggplant, cut
into 3 x 1 / 2 - inch pieces 2 tbsps vegetable oil 1 medium onion, quartered lengthwise and sliced thinly 2 tsps garlic, minced 1/4
cup Chinese cooking wine, sake, or water 1/2
cup Vietnamese stir - fry sauce (see below) 1/2
cup + 2 tbsps water 1/4
cup unsweetened
coconut milk, stirred 2 tsps Asian chili paste 4 green onions, green parts only — cut
into 3 / 4 - inch pieces
Place 3
cups of unsweetened
coconut flakes
into a food processor or high powered blender, and blend.
Vegan Salted Chocolate Fudge Pops Recipe 3/4
cup full fat
coconut milk 1 medium banana, frozen and cut
into chunks 2 tablespoons natural cocoa powder 2 tablespoons pure maple syrup 1/4 teaspoon pure vanilla 1/8 teaspoon fine sea salt Popsicle molds Foil squares Wooden craft sticks
Ingredients: 190 g (1 1/2
cup) flour 40 g (3/4
cup) sliced
coconut, or shredded if you prefer 1 teaspoon baking powder 1 teaspoon vanilla sugar 1/4 teaspoon fine salt 225 g (1
cup) butter or avocado oil for a healthier choice 220 g (1
cup) granulated sugar 2 eggs 10 strawberries, cut in half 2 - 3 rhubarbs, cut
into...
Sour hemp,
coconut, or dairy milk by pouring 1 teaspoon of apple cider vinegar
into a measuring
cup and adding milk to measure 1/2
cup.
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.
4 ripe frozen bananas (peeled and cut
into pieces) 1/2 tsp ground vanilla 2/5
cup milk (I used half water half
coconut milk) 100 ml
Combine ingredients
into a blender or high speed food processor, * reserve 1/4
cup + 2Tbsp
coconut butter for middle layer.
Place two beaten eggs
into a second bowl and 1/2
cup shredded
coconut with minced chives
into a third.
But one day while making regular
coconut milk kefir, I accidentally dumped my water kefir grains (instead of the milk kefir grains) and about 1/4
cup of pre-made water kefir
into the wrong container.
1 bunch organic kale, washed and dried and torn
into large pieces 3 tablespoons
coconut oil 3 tablespoons cocoa powder 1 tablespoon raw honey 1 teaspoon cinnamon pinch of sea salt 1/3
cup coconut flakes
Transfer the cooled water and sugar mixture
into a pitcher or a quart measuring
cup then add the
coconut milk and the rose water.
Linking it to the CWL Spouse event hosted by Hema's Adugemane... Haupia — Hawaiian
Coconut Milk Pudding Save Print Prep time 5 mins Cook time 15 mins Total time 20 mins Author: Rafeeda Recipe type: Dessert Cuisine: International Serves: 4 Ingredients 2 cups coconut milk 1 cup milk 6 tbsp sugar (upto taste) 4 tbsp corn flour 1/2 tsp vanilla essence Instructions Pour one cup coconut milk into a sa
Coconut Milk Pudding Save Print Prep time 5 mins Cook time 15 mins Total time 20 mins Author: Rafeeda Recipe type: Dessert Cuisine: International Serves: 4 Ingredients 2
cups coconut milk 1 cup milk 6 tbsp sugar (upto taste) 4 tbsp corn flour 1/2 tsp vanilla essence Instructions Pour one cup coconut milk into a sa
coconut milk 1
cup milk 6 tbsp sugar (upto taste) 4 tbsp corn flour 1/2 tsp vanilla essence Instructions Pour one
cup coconut milk into a sa
coconut milk
into a saucepan.
Ingredients: 2 tablespoons extra virgin olive oil 1 yellow onion, roughly chopped 1 3/4 pound butternut squash, peeled, halved, seeded, and cut
into 1 - inch chunks (about 5
cups) 2 apples (like Fuji), halved, cored, and roughly chopped 4
cups low - sodium chicken broth or veggie stock 1
cup unsweetened almond milk 1 teaspoon pumpkin pie spice plus extra for serving
Coconut yogurt for topping, optional
For No Bake Granola Bars, combine 2
cups old fashioned rolled oats, 1/2
cup oat flour, 2
cups puffed rice cereal, 1/2
cup coconut chips or other mix - ins (including nuts, if you like)
into a bowl and mix.
1 pound (450 g) rhubarb stalk, cut
into 2 - inch pieces 1/4
cup plus 3 tablespoons (85 g) poppy flower sugar or natural cane sugar 1 vanilla bean, split lengthwise and seeds scraped 1
cup (250 ml) unsweetened
coconut milk 1/2 teaspoon fine sea salt
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
Put 1/2
cup of
coconut flakes
into the food processor and process to break up flakes slightly (about 1 minute).
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
I pour the
coconut mixture
into the
cups and sprinkle the tops with shredded unsweetened
coconut flakes and cashews.
I did the mix as a slice the 1st time and the 2nd I rolled the mixture
into balls and then rolled them in desiccated
coconut and presented them in the mini
cup cake papers.
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.
What's in it: For the french toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut
into 1 inch cubes (about 5
cups cubes)-- 4 large eggs — 1 1/2
cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon
coconut oil For the topping --- 1/3
cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt