Sentences with phrase «ml coconut»

500g boneless, skinless monkfish in 2 cm chunks 175g Thai green curry paste 3 fresh limes (1 zested and squeezed, 2 for garnish) 200g Thai jasmine rice, pre-soaked in water for 20 minutes, drained 350 ml coconut cream 1⁄2 tsp salt 40g skinless fresh ginger or galangal, finely shredded 60 ml fish or chicken stock 1 tbsp golden caster sugar 1 tbsp chilli oil 1 handful basil leaves 200g baby vegetables, sliced, such as green beans, carrots, pepper and cauliflower

Curry ingredients 1/3 cup rice bran oil 1.5 kg cubed slow - cooker beef 200 ml coconut cream 200 ml beef stock 6 cloves 2 sticks of cinnamon 1 tsp caster sugar 1 tsp salt 3 kaffir lime leaves a handful of curry leaves, picked

Enough lamb racks for 2/3 cutlets for each little / big person; 1 tablespoon softened butter; 1 tablespoon cumin powder; 1 - 2 tbs rogan josh curry paste; 400 ml coconut milk; juice 1 lime; basmati rice.

Puree strawberries, 160 ml coconut water and 1 tsp honey in a food processor or blender.

Puree mango, 160 ml coconut water and 1 tsp honey in a food processor or blender.

• 300 ml coconut water • 50 ml pineapple • 1 bunch basil leaf • blend with 1 cube ice Blend together & Enjoy I'm sharing one of the delicious...

3 tbsp sunflower seeds 3 tbsp pumpkin seeds 50 ml coconut milk 2 bananas 1 avocado 300 - 350 g fresh strawberries 1 basil stalk with leaves

Ingredients (serves 1) * 1 grapefruit, peeled and quartered * 4 strawberries, hulled and sliced * 2 avocados, peeled, pitted and flesh cut into chunks * 1 handful of parsley * 1 handful of mint * 4 ice cubes * 250 ml coconut water

Ingredients (makes about 700 ml) • 150 ml green apple juice • 150 ml coconut water • 5 ml tahini paste • 30 ml ginger (grated) • 15 ml tamarind paste Method Place all ingredients into a blender, add two ice cubes and blend.

Ingredients (makes about 700 ml) • 500 ml coconut water (2 coconuts approx.)

Ingredients (serves 4) • 2 cups amaranth seeds, soaked overnight • 4 tbsp chia seeds • 500 ml coconut milk • Pinch of sea salt • Pinch of nutmeg • Pinch of ground ginger • Pinch of cinnamon • 1 vanilla bean, scraped, or 1 tsp vanilla extract • Rice malt syrup (optional) • Freshly toasted shredded coconut, to garnish • 2 fresh figs, quartered

This nourishing pack from Les Produits de Maya comes with a 180 ml bottle of their multi-purpose liniment, a 60 ml Coconut and Shea liniment and a moisturizing whipped body butter.

about 200 g of left over chicken meat 1 liter of chicken stock 200 ml coconut milk a large piece of fresh ginger, sliced and cut into small pieces 1 red chili, cut in tiny pieces and seeds removed 2 tablespoons fish sauce 1 teaspoon tumeric powder 1 tablespoon tamarind chutney 1 teaspoon brown sugar 2 carrots, cut into planks 1 can of bamboo shots 1 red pepper, diced juice from one lemon 100 g vermicelli noodles or other thin rice noodles a large bunch of coriander, chopped

100 ml coconut oil, melted to liquid (or sunflower oil) 3/4 teaspoon ground cardamom 150g light brown sugar 2 medium eggs 3 medium bananas, mashed 75g plain yoghurt 200g wholemeal flour 1 tsp bicarbonate of soda 1 tsp baking powder 100g dark chocolate, chopped Method:

for the cream 1 1/2 cup / 190 g cashews 0.8 pound / 365 g medjoul dates 1/4 cup / 60 ml maple syrup 1/2 cup / 120 ml coconut oil, melted 1 pinch of salt 1/4 cup / 60 ml almond milk (room temperature or warm)

for the granola 1 cup / 90 g oat flakes — gluten - free if needed 1 cup / 165 g raw buckwheat 1/2 cup / 75 g almonds, chopped 1 tbsp chia seeds 1 pinch of salt 1/4 cup / 20 g cacao powder 1/4 cup / 60 ml coconut oil, melted 1/4 cup / 60 ml maple syrup

250 puy or beluga lentils 1 tablespoon coconut or olive oil 5 — 7 shallots, finely chopped 4 garlic cloves, finely chopped to a paste with 1 teaspoon salt 11/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 teaspoon paprika 1 teaspoon ground coriander 1 red pepper, halved, deseeded and finely chopped 1 - 2 red chillies, deseeded and finely chopped 2 tomatoes, finely chopped 400g butternut squash, cooked and chopped into small pieces 400 ml coconut milk 1 tablespoon tahini 1 tablespoons honey or agave syrup juice of 1 lime 3 tablespoons soy sauce 2 tablespoons extra virgin olive oil salt and pepper simple yogurt sauce: 200g yogurt or vegan yogurt (soygurt or coconut yogurt) 1 teaspoon honey or agave syrup drizzle of extra virgin olive oil quickest cucumber salad 1/2 cucumber, shaved into ribbons 4 tablespoons rice vinegar to serve: fresh coriander hot sauce, like sriracha cooked brown rice or other whole grain lime wedges

Ingredients 2 bananas, peeled 350 ml almond milk 170 g almond butter 100 ml agave syrup 2 tablespoons arrowroot a pinch of vanilla powder a pinch of dried ginger powder a pinch of whole sea salt 80 ml coconut milk 3 - 4 handfuls of chopped walnuts maple syrup (grade C, or B), to taste Makes 4 - 6 -LSB-...]

half a teaspoon powdered saffron 400 ml coconut milk 6 - 7 tablespoons rice malt syrup 3 tablespoons cashew butter a pinch of whole sea salt a few pinches of dried ginger powder

So easy to make a banana - coconut pudding: 50g Banana flour, 500 mL Coconut Milk, a bit of agave, a dash of salt and either a bit of vanilla or lime juice.

125g plain flour 125g whole wheat flour 175g stevia 3 handfuls desiccated coconut 2 teaspoons baking powder 1/2 teaspoon bicarbonate of soda 1 egg 90 ml coconut oil 200 ml Koko (coconut) milk 1/2 jar good quality raspberry jam

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 supermarkets)

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 supermarkets)

Take two capsules of Coco Detox per day with a 200 ml coconut water after food to detoxify your body.

Wet Ingredients 2 eggs 100g coconut yoghurt 200 ml coconut or nut milk of choice 3 Tbsp rice syrup, raw honey or pure maple syrup 4 Tbsp coconut oil, melted

Ingredients 280 - 300 g cooked semi-whole rice 100 ml coconut milk, unsweetened and unflavoured 100 ml almond milk, unsweetened and unflavoured a few pinches of vanilla powder 2 handfuls raspberries, cleaned maple syrup, to taste a handful of toasted pumpkin seeds Makes 2 servings.

Half an avocado Handful of kale 1 banana 100 ml coconut water 1 tsp spirulina 1 probiotic capsule 1 tsb Manuka honey 2 ice cubes

100 g avocado flesh (very ripe, but not brown) 120 ml coconut sugar 1 egg 120 ml dark cocoa powder 50 g. dark chocolate chunks 1/2 tsp.

Ingredients — 1/2 cup GF oats (50g)-- 1/2 cup milk (120 ml)-- 125 ml coconut yogurt — 1 tsp sweetener (honey, agave, maple)-- 1 tbsp chia seeds

Stir 2tbs Drinking Oats into 200 ml coconut water after exercise.

2 small to medium bananas mashed (about 180g) 30 ml of maple syrup 30g chia seeds 30g pumpkin seeds 50g pecans chopped 30g oats 60 ml coconut oil melted 1 teaspoon of mixed spice 1 teaspoon vanilla extract 1 teaspoon baking powder 1 teaspoon bicarbonate of soda 1 teaspoon of apple cider vinegar Medium carrot finely grated (about 80g) pinch of salt

240g white spelt flour (or a mixture of white and wholemeal) 130g dates chopped 190 ml coconut milk or almond milk or other diary free milk.

About 350g blackberries washed and checked for signs of life 2 egg yolks (freeze the egg whites for other recipes) 4 tablespoons maple syrup Capful of vanilla extract 300 ml coconut drinking milk 1.5 teaspoons of cornflour 400g can coconut milk

You will need... 2 wild * (or if you can't find wild then organically farmed) salmon fillets (about 200g) 1 carrot chopped 1/2 an onion whole a few peppercorns Bayleaf 40g vegan unhydrogenated olive oil spread 40g gluten free flour ** 400 ml coconut milk drink *** 100g fresh or frozen peas 200g broccoli broken into small florets 150g gluten free pasta shapes Handful of gluten free breadcrumbs

Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry powder (of choice) 1 teaspoon turmeric powder 200 ml coconut milk 2 teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish

For the Topping: 100g cocoa butter, melted 100g raw cacao 100 ml raw honey 200 ml coconut milk (organic and full - fat is best)

Hello I discovered your blog and I find it great I would make this ice but I would like to know how one can measure is what this corresponds arount 400 ml coconut cream (i live in france) Thank you <

Banana & Coconut Bread Recipe Adapted from Exclusively Food — Banana Cake Recipe 100g Unsalted Butter 1/2 Cup Rapadura Sugar (where to find rapadura) 1 Cup Mashed Bananas (2 Medium Sized Bananas) 1 teaspoon vanilla extract (where to find vanilla extract) 2 Eggs 160 ml Coconut Milk (where to find coconut milk) 2 Cups Unbleached Plain Flour (where to find unbleached plain flour) 2 teaspoons Baking Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch of Salt

Coconut Ice Cream 1 1/2 c cashews 400 mL coconut cream 1/2 c liquid sweetener (e.g. coconut nectar / brown rice syrup) 1/4 c coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded coconut

1 tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon fine sea salt 1 1⁄2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml coconut oil, melted 1⁄4 cup / 60 ml pure maple syrup or raw honey Grated zest of 1 organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1 teaspoon vanilla extract 1⁄3 cup / 60 g chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)

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

I might try using 400 ml stock next time instead of coconut milk, and a few more chickpeas, but it was enjoyed very much, thanks for the recipe

Layers 1 cup / 125 g muesli, granola, puffed grains or just rolled oats 1 cup / 250 ml full - fat plain unsweetened Greek or Turkish yogurt (for a vegan alternative, use coconut yogurt or organic GMO - free soy yogurt)

3 tbsp extra virgin coconut oil 4 garlic cloves, finely chopped 1 inch (2, 1/2 cm) fresh ginger, finely chopped 2 stalks lemongrass, crushed and finely chopped 1/2 tsp dried chili flakes 2 tsp turmeric 1 tsp mustard seeds, ground in a mortar 1 medium size aubergine / eggplant, cut in wedges 2 small apples, cut in small dices 1 cup (240 ml) water 1 tbsp apple cider vinegar 1 can (1 2/3 cup / 400 ml) coconut milk 3 cups (300 g) brussels sprouts, cut in halves 1 - 2 tsp sea salt

2 cups dried mung beans, soaked in water for 8 - 12 hours 1 tbsp coconut oil, ghee or olive oil 1 onion, finely chopped 4 garlic cloves, finely chopped 1 tsp ground cumin 400 g frozen spinach, thawed 6 cups water 1 tsp sea salt 1 x 400 ml can full fat coconut milk

About 1/2 a glass of milk, 100 ml (I use almond or coconut milk — the amount of milk does depend on how thick or runny you like it though, so please adjust accordingly)

1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered water 1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemon

A giant, 500 ml, pot of coconut oil costs between # 10 - 15 and lasts about two months if you use it as much as I do, so it's so much cheaper than buying expensive moisturizers etc..

I live in Canada and the tinned tomatoes are 28oz and the coconut milk is 400 ml.

One can of coconut milk is 400 ml.