Sentences with phrase «of coconut ghee»

I chopped (1/2) onion and sauteed it in a small amount of coconut ghee and added it to my soup.

Not exact matches

Mushroom Soup 2 tbsp coconut oil, olive oil butter or ghee 2 garlic cloves 2 sprigs thyme 2 sprigs rosemary 4 (250 g) portobello mushroom, cleaned 8 (250 g) brown button mushroom or champignon, cleaned a large glug of white wine, optional 4 cups / 1 liter water 1 tbsp (or 1 cube) vegetable bouillon sea salt and black pepper

1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces

Saturated fats (ghee, grass - fed butter, grass - fed meats, cold pressed coconut oil etc), work to protect the unsaturated fats (the fats found in nuts and seeds) from damage in the body - almost acting as antioxidants to protect the beneficial properties of those fats.

1 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2 cups shredded, unsweetened, flaked coconut 1/3 cup sifted coconut flour 1/3 cup cornstarch 1 1/2 teasoons salt 3/4 teaspoon ground black pepper 1 teaspoon dried thyme or dried, rubbed sage or poultry seasoning, crumbled 1 teaspoon garlic powder (not garlic salt) 1/4 cup + 2 tablespoons cool water 1/4 cup + 2 tablespoons unsweetened lite coconut milk 6 tablespoons extra virgin coconut oil, ghee, palm shortening or olive oil or a combination of two of these

2 tablespoons ghee or coconut oil, divided 1 medium to large sweet potato, peeled and finely chopped (about 2 cups chopped) 1 small red onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size pieces 2 cloves garlic, minced 4 eggs Sea salt and freshly ground black pepper to taste Pinch of cayenne pepper (optional)

Ghee is a lactose - and casein - free version of butter without the excess water, while MCT oil — medium - chain fatty acids that are found in coconut oil — provides LDL cholesterol - lowering lauric acid.

We've added a healthy dose of fat with ghee or coconut oil to help boost nutrient absorption.

Use coconut oil instead of ghee to make this vegan.

You can also use coconut oil instead of ghee, if preferred.

My recipes are simple, they're all dairy - free with the exception of ghee (which isn't really dairy), but this can easily be substituted with coconut oil or cacao butter.

Once your spices are nicely toasted and fragrant, add 1 teaspoon salt, 1 tablespoon lemon juice, 1 cup tomato paste, 1 and 1/4 cups coconut milk, and the rest of your ghee.

I used just the base (cauliflower, zucchini, chicken broth, coconut milk, lemon juice, and ghee) and made it into cream of chicken soup.

ghee or coconut oil 1 medium yellow onion, roughly chopped 4 cloves garlic 3 inch nub of peeled ginger 1 tsp.

Most of these pancake recipes are sweetened with honey or maple syrup and many use coconut oil or ghee and coconut milk.

I took the liberty of changing a few things around and used what was on hand: Bob's Redmill Almond meal, fortunately the texture is excellent, 1/2 cup roasted & mashed Delicata Squash, one tablespoon of Ghee, one tablespoon of Coconut oil instead of 1/4 cup, substituted Hemp Seed for Flax meal and Volia!

2 tbsp cooking fat of choice (lard, ghee, butter, olive oil, coconut oil, etc.) 1 large onion (or 2 small) 3 ribs celery 3 cloves garlic 6 carrots, peeled 1 medium beet, peeled 1 bay leaf 1 1/2 cups water 1/4 cup fresh basil Salt to taste

Ann, I've been using expeller pressed coconut oil since my family doesn't like the coconut flavor of the raw coconut oil, but the expeller pressed has been fine for sauteing onions etc... I also like using ghee which is a clarified butter.

The flavor palette is complex but perfect - the nuttiness of the yellow split peas with the spice of ginger and curry, all in a creamy vehicle of coconut milk and punctuated with juicy pops of ghee - sauteed raisins.

The third ingredient is coconut butter, so it's basically a surge of coconut flavor, with a butteriness to it from the ghee.

I used ghee instead of coconut oil, so I don't know if that made the batter more wet.

I also recommend lots of coconut oil and grass - fed ghee (clarified butter).

Before we season our meat, put 1 tablespoon of your favorite cooking fat -LCB- grass - fed butter, ghee, extra virgin coconut oil, or lard -RCB- in a medium / large sauté pan over medium / high meat.

2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)

fat of choice (we like ghee or coconut oil).

I used almost half a cup maple syrup, no sugar, half butter half ghee, added an extra tablespoon of coconut flour, didn't even use parchment paper and these turned out perfect!

I made them with a few modifications: I subbed ghee for coconut oil, and daughter hates bananas so I added an egg, and an extra tablespoon - ish of coconut flour.

For the topping I used a crumble with walnuts, shredded coconut, coconut oil or ghee, and a pinch of coconut sugar.

Brush each side with a little bit of coconut oil or ghee and place on a medium - hot grill.

If vegan, make the crust using refined coconut oil instead of ghee.

In autumn / winter, this is my fave cozy bowl - of - goodness mix; 2 tbs organic hemp seeds 2 tbs organic chia seeds 1 tsp organic toasted almond meal 2 tsp organic ground flaxseed for sweet, sprinkle a dash of ground cinnamon and cardamom for savory, pinch of salt and pepper Add boiling water to desired consistency, and finish with a bit of coconut oil or ghee The add in options to customize the bowl are endless, and the dry mix portion packs beautifully in small bags for travel for a great bkfst or snack... hot water is easy to source anywhere!ReplyCancel

The toasted coconut gives it a bit of texture and the ghee makes it nutty and creamy.

I added extra lemon juice and zest and also used clarified butter (ghee) instead of coconut oil.

Instead of olive oil I used patan ghee and the taste was too delicious... The taste had little fragrance of coconuts... Cheers

6 cloves garlic 1 2 - inch piece of ginger, peeled 4 black peppercorns 1 cup coconut milk 4 fresh small red chiles, such as serranos, stems removed 2 small green chiles, such as serranos, stems removed 1 tablespoon vegetable or olive oil 1 teaspoon mustard seeds 2 tablespoons ghee 12 ripe mangos, skin and seeds removed, chopped 4 tablespoons sugar (optional) 1 teaspoon turmeric powder Salt to taste

Stuffing 1 1/2 cup / 300 g uncooked millet or white quinoa 1 large knob of coconut oil, ghee or olive oil 2 large onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed and finely chopped 3 tbsp white wine or water 1 tsp dried thyme sea salt and pepper 1 cup / 3,5 oz / 100 g cranberries (fresh, frozen or dried) 1 handful raw almonds, coarsely chopped (use pumpkin seeds for a nut free alternative) 2 stems flat - leaf parsley, finely chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little for serving

the only changes i made were using coconut oil instead of ghee and scotch bonnets instead of green chilies because i had those things on hand.

Melt 4 tablespoons ghee or coconut oil with 4 tablespoons of honey on a double boiler, combine well and keep warm.

If you are vegan, do the vegetable broth and exclude all the dairy and add in coconut oil instead of the butter / ghee.

However, if you add sea salt, a touch of maple sugar, and the crispy crunchy texture of toasted coconut to Tinstar's brown butter ghee, not only do you have something that tastes good, but you have got one unbeatable flavor combination.

I am thinking of using half butter (ghee) and half coconut oil, but I'm worried the cooked product texture will be too dense (as at room temp, both those fats are a solid).

You can use «ghee» (purified butter) instead of coconut oil.

Instead of coconut oil, I used clarified butter (ghee) instead.

I used coconut oil instead of ghee for the crust.

You can play with spice variations, and even a touch of ghee, a sprinkling of toasted coconut, and a lavish infusion of fresh cilantro leaves.

After boiling / simmering, I added a tablespoon of dried coconut powder, one date, a pinch of pink salt and a teaspoon of ghee.

If you are sensitive to eggs than I would recommend adding in 2 additional tbsps of butter / ghee or coconut oil.

The potatoes were diced and boiled till tender, then mashed with a dollup of ghee and a splash of coconut milk.

I used achira flour (similar to arrowroot), and ghee instead of coconut oil.

12 medium scallops 6 slices of sugar - free, nitrate - free bacon, cut in half 3 tbsp of melted coconut oil, butter or ghee 1 tbsp of fresh minced garlic 1 tsp of Dijon mustard 1/2 tsp of smoked paprika Salt and pepper to taste