Not exact matches
Hi there, Can you please please please tell me where in Australia you find
organic full cream
coconut milk because I've looked and I've found
organic light coconut milk in the Ayam brand and the other
coconut milk brands that I tried were a waste of time....
extra virgin olive oil 2 cloves garlic, minced 2 cups Chardonnay wine 1 cup vegetable broth (low sodium) 1 cup
light coconut milk (almond
milk will also work) 2 cups
organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1 cup corn kernels (frozen or fresh) 1 cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive oil in a large soup pot on medium heat.
I use an
organic light coconut milk for this recipe, to keep the calories and fat down.
Hi Sarah, Natural Value out of Sacrament, CA offers
organic whole and
light coconut milk in non-bpa cans, no added anything... just pure delicious
coconut milk.
Vegan Mango
Coconut Ice Cream 1 can (14 ounces) unsweetened coconut milk (do not use light or cream of coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure
Coconut Ice Cream 1 can (14 ounces) unsweetened
coconut milk (do not use light or cream of coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure
coconut milk (do not use
light or cream of
coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure
coconut) 1/2 cup
organic evaporated cane sugar 1/2 cup unsweetened almond
milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure vanilla
for the
coconut cream: 1 can of
organic light coconut milk 3 tablespoons of
coconut butter 2 tablespoons of honey a pinch of salt
Jacki's (and now Melody's) Rich Sourdough Pancakes: 3 large farm fresh eggs 1 cup whole raw
milk 2 cups of sourdough starter (can be straight from the fridge, does not have to be recently activated... this is how I almost always make it) 1 3/4 cup all purpose flour (makes a
lighter pancake, but I've made it before with spelt flour, which was also pretty tasty, but heavier than most people like pancakes) 1 tsp aluminum free baking soda 2 tsp baking powder 1 1/2 tsp pink himalayan salt (you can use sea salt) 1/4 c. granulated sugar (rapadura, sucanat, whatever floats your boat) 1/4 c. raw butter, melted (I've used
organic salted butter before, works fine) Also, for more health benefits, I add about 2 - 3 Tbsp melted
coconut oil, which you can use instead of the butter or just use both (I totally use both).
Extra-virgin olive oil Raw
coconut oil and expeller pressed coconut oil Macadamia nut oil Raw apple cider vinegar Raw coconut vinegar Coconut butter Coconut milk (not light) Sustainably caught canned sardines, tuna, and salmon Wild - caught anchovies Marinara sauce — organic, no - sugar added, in glass jars Organic grape juice (fruit juice is not a healthy drink option and should be limited - we only drink if for the weekly Friday night / Saturday lunch Shabbat or holiday blessings) Organic herbal teas Capers Olives Organic fruit spread — no added
coconut oil and expeller pressed
coconut oil Macadamia nut oil Raw apple cider vinegar Raw coconut vinegar Coconut butter Coconut milk (not light) Sustainably caught canned sardines, tuna, and salmon Wild - caught anchovies Marinara sauce — organic, no - sugar added, in glass jars Organic grape juice (fruit juice is not a healthy drink option and should be limited - we only drink if for the weekly Friday night / Saturday lunch Shabbat or holiday blessings) Organic herbal teas Capers Olives Organic fruit spread — no added
coconut oil Macadamia nut oil Raw apple cider vinegar Raw
coconut vinegar Coconut butter Coconut milk (not light) Sustainably caught canned sardines, tuna, and salmon Wild - caught anchovies Marinara sauce — organic, no - sugar added, in glass jars Organic grape juice (fruit juice is not a healthy drink option and should be limited - we only drink if for the weekly Friday night / Saturday lunch Shabbat or holiday blessings) Organic herbal teas Capers Olives Organic fruit spread — no added
coconut vinegar
Coconut butter Coconut milk (not light) Sustainably caught canned sardines, tuna, and salmon Wild - caught anchovies Marinara sauce — organic, no - sugar added, in glass jars Organic grape juice (fruit juice is not a healthy drink option and should be limited - we only drink if for the weekly Friday night / Saturday lunch Shabbat or holiday blessings) Organic herbal teas Capers Olives Organic fruit spread — no added
Coconut butter
Coconut milk (not light) Sustainably caught canned sardines, tuna, and salmon Wild - caught anchovies Marinara sauce — organic, no - sugar added, in glass jars Organic grape juice (fruit juice is not a healthy drink option and should be limited - we only drink if for the weekly Friday night / Saturday lunch Shabbat or holiday blessings) Organic herbal teas Capers Olives Organic fruit spread — no added
Coconut milk (not
light) Sustainably caught canned sardines, tuna, and salmon Wild - caught anchovies Marinara sauce —
organic, no - sugar added, in glass jars
Organic grape juice (fruit juice is not a healthy drink option and should be limited - we only drink if for the weekly Friday night / Saturday lunch Shabbat or holiday blessings)
Organic herbal teas Capers Olives
Organic fruit spread — no added sugars.
Pour 1/2 cup full - fat (or
light, if you prefer)
coconut milk (our Test Kitchen likes Thai Kitchen's
organic coconut milk and the Aroy - D
coconut milk best) over the collards, then remove them from heat and season with salt and pepper.
• 2 peeled, sliced and frozen ripe bananas • 1/4 cup chopped pineapple • 3/4 — 1 cup
light coconut milk • 2 tsp matcha green tea powder • 1 heaping cup
organic spinach or kale