If you are using a cold cycle, steep the bag of soap
nuts in a cups of hot water for 5 - 10 minutes to release saponins before tossing it in with your laundry.
Not exact matches
Filling 1
cup fresh carrot juice 1/2
cup meat
of young Thai coconut 1/2
cup Brazil
nut milk OR any other
nut or coconut milk 1/2
cup raw agave syrup 1/2
cup coconut butter 1/4
cup date paste 1/2 tablespoon vanilla extract 1/2 tablespoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/2
cup Irish moss — soaked
in hot water for at least 10 minutes
Coconut - Cilantro Cream Cheese 1
cup meat
of fresh young Thai coconut 1/2
cup water of fresh young Thai coconut 1/3
cup coconut oil 1/8
cup Irish moss — thoroughly washed and soaked
in hot water for at least 10 minutes 1/2
cup macadamia
nuts - soaked overnight 1/2
cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons
water zest
of 1 lime freshly ground black pepper — to taste 1
cup fresh cilantro leaves or other herbs
of your choice — chopped
Ingredients: 3/4
cup vegan butter 1
cup sugar 1/2
cup brown sugar 3 tablespoons ground flax seed
in 6 tablespoons
water (lightly beaten) 1
cups agave nectar for the batter, OR 1 1/2
cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4
cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1
cup hot coffee (you may substitute plain
hot water if you don't like coffee) 1
cup hot water 1/2
cup chopped walnuts or pecans (optional, if allergic to tree
nuts, or use sunflower or pumpkin seeds) 1/4
cup dried unsulphured papaya, cut
in 1/4 inch cubes 1/4
cup dried unsulphured pineapple, cut
in 1/4 inch cubes or 1/2
cup raisins or other dried fruit (
in place
of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4
cup)
Filling 2
cups meat
of fresh young Thai coconut 1
cup water of fresh young Thai coconut 3/4
cup coconut oil — gently warmed
in warm
water or the dehydrator to soften 1/4
cup Irish moss — washed thoroughly and soaked
in hot water for at least 10 minutes 1
cup each raw macadamia and raw cashew
nuts — soaked for 2 - 4 hours 2 tablespoons freshly squeezed lemon juice 2 tablespoons nutritional yeast 1 - 2 teaspoons salt about 6 tablespoons purified
water 1
cup of chopped olives
of your favourite kind (may I suggest Cerignola olives that come with pits and taste velvety) 1
cup of chopped sun - dried tomatoes (this time I made an exception and used tomatoes preserved
in olive oil instead
of the dry variety) 1 packed
cup fresh basil leaves — or more to taste fresh red and yellow tomatoes for garnishing — optionalIn a high speed blender, combine the coconut meat,
water and oil with the Irish moss until very smooth.
I've read some different ways
of making the tea but, for me, my laundry room (really, it's a closet) is upstairs so I just walk over to the bathroom, run the
hot water in the sink, put my soap
nut bag
in a coffee
cup that is always sitting on my dyer and fill my
cup.
Ingredients: 3/4
cup vegan butter 1
cup sugar 1/2
cup brown sugar 3 tablespoons ground flax seed
in 6 tablespoons
water (lightly beaten) 1
cups agave nectar for the batter, OR 1 1/2
cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4
cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1
cup hot coffee (you may substitute plain
hot water if you don't like coffee) 1
cup hot water 1/2
cup chopped walnuts or pecans (optional, if allergic to tree
nuts, or use sunflower or pumpkin seeds) 1/4
cup dried unsulphured papaya, cut
in 1/4 inch cubes 1/4
cup dried unsulphured pineapple, cut
in 1/4 inch cubes or 1/2
cup raisins or other dried fruit (
in place
of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4
cup)