Sentences with phrase «of coconut oil if»

But you won't be reaping all of the benefits (like healthy phytonutrients) of coconut oil if you use RBD coconut oil.

Add 1 tablespoon of coconut oil if you would like it a bit thicker like a traditional latte and if you want to enhance the absorption of turmeric even more.

A heavenly tea made from turmeric, ginger, lemon and a healthy splash of cream (or dollop of coconut oil if you choose)!

So that's kind of the point that I hinge upon is adding that extra tablespoon of coconut oil if you're gonna do like a beef protein shake or adding that extra tablespoon of butter on top of your steamed broccoli in your veggies.

MCT oil can also be used in place of coconut oil if you don't like the coconut oil flavor.

Just melt whatever quantity you have mini muffin cups for, add a bit of coconut oil if desired, Stevia chocolate flavor (5 - 10 drops) plus Stevia vanilla creame (3 - 5 drops) and about 1 chopped macadamia nut for each «muffin cup.»

As far as toppings go, when I have paleo pancake parties I like to use organic pure maple syrup, blueberries, coconut flakes, cinnamon... and definitely a little grass - fed butter (or you could drizzle with a bit of coconut oil if you don't eat butter).

Heat up a no stick frying pan or add 1 teaspoon of coconut oil if needed.

Add an additional tablespoon of coconut oil if needed to make the chocolate dip thinner.

Use a bit of coconut oil if you have it to make the chocolate even lusher.

Couldn't you add a bit of coconut oil if it was too dry?

Be sure you blend it up enough (and add a bit of coconut oil if it's not smoothing out!)

Not exact matches

Also wondering if I can use coconut oil instead of olive oil?

If you don't like vanilla a dash of water or more coconut oil should do the trick.

I have a nut allergy and wondered if there were any equally healthy alternatives you know that would work instead of things like almond butter, coconut oil, cashew butter etc that feature quite heavily in your recipes?

They're all listed on the left hand side of the recipe if you scroll down — it's coconut oil, cacao powder, maple syrup and almond butter x

But if you have refined coconut oil, pretty much all of them are neutral tasting.

For these muffins extra virgin olive oil instead or coconut oil will work great, as will omitting the agave but unfortunately the dates are a really big part of the recipe so I don't know if you can replace them.

Once the mix is nice and firm (I mean really firm, it can't even be a tiny bit runny — if it is then add another spoon of psyillium) grease the base of a loaf tin with coconut or olive oil, pour the mix in and firmly press it down with a spoon or spatula.

Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled

Well I hope it's not too late yo post on here (I realise this post was written some time ago now) but sometimes after showering and using coconut oil, if I want that little bit of extra hydration I use the Kora Organics body moisturiser on my décolleté and perhaps a bit on my skins too.

I put a small scoop of coconut oil in the ends of my hair and leave it in overnight, although if you can't leave it in this long or getting shiny hair quickly is an emergency then even ten minutes will help, as it's so deeply nourishing.

Vanilla Cream Filling 1 1/2 cups cashews — soaked for 4 hours 1/2 cup meat of fresh young Thai coconut 1/2 cup almond milk — homemade if possible seeds of 1vanilla bean 1/2 cup light agave syrup 1/2 cup coconut oil

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..

If the granola mixture sticks to your hands, wet your hands or use a bit of coconut oil.

Once you've got your mixture you need a lovely hot frying pan (critical for success) and a dollop of coconut oil (or butter if you tolerate dairy) to cook the pancakes in.

For example, if your recipe calls for 1/2 cup of butter, you would use 1/2 cup coconut oil.

2 large onions Oil for frying — I use a tsp of coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten fOil for frying — I use a tsp of coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten foil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten free

But if you really want to make it free of refined sugar, you can omit the Oreo - based crust and use the following recipe for a 9 - inch fluted tart pan: 1 1/2 cups almond flour, 1/3 cup unsweetened cocoa powder, 1/4 cup raw agave syrup or coconut sugar, 3 tablespoons coconut oil, and 1/4 tsp sea salt.

In the bowl of an electric mixer (this can be done all by hand if you use the oil as opposed to butter which beats together with the sugar better in a mixer), beat coconut oil and sugar until well combined.

If you do want your delights to taste coconutty, however, feel free to use virgin coconut oil instead of refined.

If anyone is interested, I swapped the applesauce for coconut oil, honey for maple syrup and added sliced almonds with 4Tbsp of brewers yeast.

1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste

If you really get into making your own coconut oil bites, I highly recommend owning a small collection of silicone molds — they make the process very easy, plus they're cute!

Hi — just wondering if you are using 8oz of the melted coconut oil, or are using a dry 1 cup measurement for the solid coconut oil?

If you look at the post again, you'll see that I use refined coconut oil because I don't care for the strong taste of virgin coconut oil when not countered with an equally strong flavor like chocolate.

I was reading a site on how to make soap with coconut oil, and it said that coconut oil is only to be used up to 1/3 of the amount b / c it will DRY your skin!?? How can that be, if we are all using it to soften our skin?

Next time I might try putting in just 1/4 cup of coconut oil and see if that helps.

Garlic and Yam Roasted Chicken You will need: 1 whole chicken (skinned if it's not pastured raised like mine) 1 tsp garlic powder 1 - 2 tsp salt 1 tsp white pepper powder 1 - 2 tsp five spice powder 2 medium size yams 1/2 garlic cloves (separated but unpeeled) 1/2 tsp nutmeg powder (or 1/2 nutmeg - grated) A pinch of whole cloves 1 Tbsp coconut oil

Unrefined coconut oil does lend a distinct coconut flavor to your baked goods if you use more than a few tablespoons, so if that doesn't vibe with the flavors of your dessert, try using refined coconut oil (disclaimer: the refining process removes some of the nutrients found in coconut oil).

Add in the reserved 1 Tbsp of flax meal, chickpeas, tahini, lemon juice, olive oil, coconut sugar, garlic, red pepper flakes, salt and herbs (if using).

Roll the cookie dough directly onto parchment paper (if it's sliding around a lot, a little bit of coconut oil or water on the backside of the paper will help it stick to the counter better.)

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

For example, if you were making Mexican - inspired rice and beans, you could use olive oil instead of coconut oil, skip the ginger, and add cumin and / or chili powder.

3 cups cashews, soaked for 1 hour 3/4 cups coconut oil, melted fresh squeezed lemon juice of 1 lemon 1/2 cup agave nectar (or raw honey if not strict vegan) 1 tablespoon pure vanilla extract 1/4 cup filtered water

Transfer the dough onto a well floured surface (you can actually also use a bit of melted coconut oil if you want to avoid flour).

If you order by clicking on any of my links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil!

Many with Alzheimer's lose their appetite and won't eat, so if they prefer the flavor of coconuts over peanut or almond butter, then maybe they will get some much needed fat into their systems if they eat the coconut oil while they are refusing the nut butters.

They look at me as if I'm some sort of super-character person when I eat my spoonful of coconut oil and two hard boiled eggs for lunch, and claim to be full.