Sentences with phrase «much coconut chia»

Not exact matches

I'm confused as how much of the water goes to the chia seeds and how much to the mix of coconut oil and dates that goes in the blender.

As much as I love to eat seasonally, there are definitely some staples that I have on hand no matter what time of year: whole sesame tahini, avocados, broccoli, spinach, chia seeds, coconut oil, lemons, sweet potatoes, fresh herbs.

1 cup almond milk 1/2 pear 1/4 avocado 1 packed cup spinach 1/4 cup coconut water 1 tsp chia seeds 1 scoop pea protein powder (hemp or brown rice protein works too) 1 cup pure water (as much as want!)

I've never had much luck with flaxseed or chia seed as an egg replacement for coconut flour or pancake recipes.

Add some salt and lemon juice to enhance the flavours Now you can add: — Nuts (almonds, cashews, hazelnuts, walnuts, pecans, brazil nuts...)-- Seeds (sunflower, pumpkin, sesame, chia...)-- Spices (cinnamon, ginger, vanilla...)-- Dried fruits (goji, currants, cranberries, raisins, coconut...) It is actually much simpler than you think, and fast as well.

I eat chia «porridge» (made by soaking them in liquid) with fruit for breakfast and have never had a problem with them like I do when eating phytate - rich foods such as nuts and coconut and beans; I get a cramp like pain on my mid-right side which starts anywhere from 15 minutes to a few hours or more after eating these typical foods and the attack intensifies and lasts a couple of hours to longer, depending on how much and when I eat them.

Smoothie: frozen blueberries, kale (I hate kale raw so much, not because of the taste, but the texture, so I put it in smoothies), pinapple, chia seeds, almond butter and coconut water.

I have found that I can put pretty much anything into a pancake - gluten or no gluten, probiotic yoghurt or coconut milk, raw cacoa and chia — anything, and she will gobble them up in delight.

After much trial and error, I have created the perfect recipe for FLUFFY gluten free banana muffins that are filled with healthy ingredients like flax and chia seeds, coconut oil and more!

She also have overnight oats with chia and coconut milk before she left her apartment in Copenhagen, and brought a tub of cooked cauliflower she'd been recipe testing onto the plane to eat mid-flight, much to the chagrin of her fellow passengers.

6 cups nondairy milk, water or tea 1 banana (raw or frozen) handful of raw nuts (I love Brazil nuts in here but any kind will do) 3 tablespoons raw chocolate powder 2 tablespoons coconut oil 2 tablespoons hemp seeds 1 tablespoon chia seeds 1 tablespoon maca powder 1 tablespoon pure maple syrup (a bit more if you have a sweet tooth, but not too much!)

I had originally tried using canned coconut as the base, but found that it was much more grainy in consistency and so didn't mix as smoothly with the chia.

Of course, you could leave out the coconut flour or just use flax or chia seeds to thicken your mixture instead, but coconut flour really makes this dish taste much better in my humble option.

1 cup almond milk 1/2 pear 1/4 avocado 1 packed cup spinach 1/4 cup coconut water 1 tsp chia seeds 1 scoop pea protein powder (hemp or brown rice protein works too) 1 cup pure water (as much as want!)

The main ingredients are pretty much dates, a range of seeds: pumpkin seeds, sunflower seeds, chia seeds, coconut