Sentences with phrase «likes coconut based»

I'd highly recommend this curry to anyone who likes coconut based curries.

They were great and not dry like some coconut based muffins.

Not exact matches

REBBL, an acronym for roots, extracts, bark, berries and leaves, makes organic coconut milk - based beverages that exploit the benefits of adaptogenic herbs like ashawagahnda, ginseng, maca and turmeric.

Loads of people have success with this, but typically you'll find dairy kefir grains (which have some lactose in them and are best avoided if you are lactose intolerant) and water kefir grains, which can work in a sugary water drink, coconut water, or other water - based beverages and makes a light champagne - like drink.

Saturated fat was once considered bad for you but research is now being conducted to suggest that plant - based saturated fats, like coconut oil, may not have the same negative effects of animal based saturated fats, like butter.

This plant - based coconut yogurt creamy, smooth, and tangy — just like a real good yogurt should be.

Cauliflower kale rice makes for a nice base, but you could also just go for straight up greens like my sauteed coconut lime kale.

Macaroons are the larger fluffy chewy egg white based cookies that you often see such as coconut macaroons, like in this wikipedia pic:

How does the coconut and avocado produce what looks like a half inch of cookie base?

This spectacular subji is based on the humble green bean, but is impressively dressed up with a list of medicinal and flavourful Ayurvedic ingredients like cumin, ginger, mustard seeds, shredded coconut for texture and the freshness of coriander leaves.

Coconut Yogurt - You can use any flavor of yogurt (dairy or non dairy) that you like for these, based on your dietary needs.

Coconut Yogurt — You can use any flavor of yogurt (dairy or non dairy) that you like for these, based on your dietary needs.

Usually I like something classic and basic, like a super-creamy vanilla with a coconut milk base, but recently I was fortunate enough to try Coconut Bliss's Cherry Amarreto and it was incrcoconut milk base, but recently I was fortunate enough to try Coconut Bliss's Cherry Amarreto and it was incrCoconut Bliss's Cherry Amarreto and it was incredible!

I use coconut flour in most all my baking recipes because it delivers a huge punch of nutrition and such a sweet, cake - like flavor; it's also lower in fat than nut - based flours because you can use less to get the same effects.

I think a little honey or coconut sugar on an occassional basis is OK, if you like.

For the base I used a combination of coconut flour and chickpea flour, like I did in these gems.

As soon as I received the powder I used it in my homemade raw chocolate which I make with raw Coconut Butter as the base, adding other ingredients until it is to my liking and then freezing it for an excellent raw treat.

For grilled cheese and cold cheese slices, my family likes Earth Island (called Follow Your Heart in the US) coconut - based cheese slices, as well as Fieldroast's vegan cheese called Chao.

Seasoned with coconut oil, curry spices like cumin, turmeric, onion, and garlic, the cauliflower rice is the perfect base for iron - rich spinach and protein - rich chickpeas.

I feel like you could possibly make an «icing» with a plant based saturated fat food like thick coconut cream blended with maple syrup or agave plus a teaspoon of jam.

I also really liked the two layer thing, it was really cool since we used big molds: the base was the agar agar layer and the top, which was a flower, was the opaque coconut layer.

* Two 15 - ounce cans full - fat coconut milk, divided * 3 full droppers of Vanilla stevia (or 3/4 cup sugar if you'd like it closer to traditional ice cream) * pinch salt * 2-1/2 Tablespoons cornstarch * 1 cup roughly chopped cherries (frozen is OK) plus 3 - 4 extra for ice cream base * 1/2 cup chopped chocolate

Hi there... I was very interested in this recipe since I am trying to ingest more coconut oil on a daily basis and I find it too much like just putting slightly better tasting shortening in my mouth... well this is a bit like putting bitter butter in my mouth..

The original recipe is lighter on coconut milk, but I like to make this super creamy and with added fenugreek and curry leaves to the soup base.

• Use whatever store bought vanilla ice cream you like - my only option is Swedish Glace which thankfully I love but if you are lucky enough to have coconut milk / cream based vegan ice creams for sale where you are I can see them going beautifully with this.

Because this ice cream has a cashew base and is not made of coconut milk, it truly tastes like a classic vanilla ice cream, rather than some sad approximation of vanilla ice cream with an odd coconut flavor.

You start by making a batch of chocolate cookies for the base, then create a cheesecake - like middle without using any dairy, and then top it off with coconut cream and cacao nibs for the finale.

They are great on their own and make a perfect base for toppings like banana ice cream or coconut whipped cream.

I'd been wanting to create a banana based chocolate mousse recipe for a little while, so when I came across Little Island's new coconut milks it seemed like the perfect opportunity.

If you don't like coconut flavor, you could try using a plant - based milk like almond milk and combine it with vegan butter for richness.

You could also try substituting thick yoghurt like coconut yoghurt, or if you're not plant based you could even try eggs.

Plant - based alternatives like almond, soy, and coconut milk.»

Wondering what you * might * suggest in place of the coconut milk — I'm allergic to all things coconut, which is sometimes tough, living a mostly plant - based, almost vegan (though I eat seafood like no one's business!)

The only exception would be coconut milk based curries, because I feel like the double hit of coconut milk might just be a bit too much.

They were originally based off our raw macaroon recipe, but since we added coconut flour, it made them more dense and cookie like.

If you like this recipe, you might also want to try a couple of other coconut / cacao based recipes, like my Paleo Chocolate Pudding, Paleo Muffins / Cupcakes, Dairy Free Hot Chocolate, or my Paleo Chocolate Truffles.

It uses plantains as the base of the batter with just a few small additions like coconut oil and baking soda and cinnamon.

When I was making it, it seemed like it was low in coconut flour, based on recipes I've made in the past, but I hoped the whipping would do something to help stabilize it.

Plant based fats like those found in nuts, seeds and coconut oil, contain fatty acids that make up our cell membranes, help with brain function, are necessary for the absorption of fat soluble vitamins (including A, C, E, D & K) and for the production of energy and hormones.

The coconut flour - arrowroot base is so amazing that I foresee using this flour combination for many other Paleo cookie recipes — I like it that much and I think you will too!

Instead, they use a core flavor ingredient for the base, like rich peanut butter, coconut cream, or melted chocolate.

1 - inch piece ginger, sliced thinly 4 - 6 whole cardamom pods, cracked 4 - 6 whole black peppercorns 1 cinnamon stick 3 - 4 whole cloves (do not overdo it with the cloves or it will taste like mouthwash) a few fennel seeds 4 cups filtered water Black, green or red tea (optional) Honey, maple syrup or coconut sugar (optional) Coconut or other plant - bascoconut sugar (optional) Coconut or other plant - basCoconut or other plant - based milk

There now exists a bevy of alternative milk options, including nut - milks (like cashew, almond and macadamia) and plant - based milks, such as hemp seed, coconut.

Ingredients: For the base: 250g activated almonds or pecans (or you can use desiccated coconut for a nut - free cake) 200g soft dates (like Medjool), pitted 1/2 teaspoon Himalayan salt or sea salt

Using a homemade coconut oil & chocolate base that's made even creamier with sunflower seed butter with added chia seeds for the health kick of chia seeds, these macaroon - like cookies are best served straight from the fridge.

The base recipe is similar to my last few cake ones, I guess I am really liking the texture the coconut oil gives to the cake.

And if you're looking for more great recipes like this one, hop on over to Ambitious Kitchen — Monique has several more amazing coconut - oil - based cookie recipes!

The base of this carrot cake utilizes a natural sweetness of carrots and dates, a flour - like texture of ground and desiccated coconut, and a textural contrast of nuts.

Simple n'oatmeal like this can be prepared in the evening from whatever ingredients are available: shredded coconut, nuts, chia seeds, nut milk, plant - based yogurt, and fruit.

With scents like Coconut + Hibiscus, this Portsmouth, NH based brand transports us.