1/2 cup organic brown sugar 1/2 cup organic ground coffee 1/2 cup grated dry coconut 1/2 cup
of oil of your choice (Olive, Avocado...) A few drops of your favorite essential oil
And the garlic, carrots and shallots to a large pan with 2 teaspoons
of oil of choice and cook for approx. 3 minutes.
The mixture of coconut and chocolate gives them a wonderful Bounty - like flavor, but if you can't consume coconut, you can use any type
of oil of your choice, and you can use any nut flour you like instead of the shredded coconut.
Not exact matches
In fact, only 2 percent
of U.S. college graduates consider the
oil and gas industry their top
choice for employment.»
Millennials continue to have the most negative opinion toward the
oil industry compared to all other industries, and they don't see a career in
oil and gas as their top
choice of a workplace.
If you use propane or heating
oil and have a
choice of suppliers, compare prices.
Now, here's your
choice — you can either ship your
oil to Cushing, and sell it there and use the revenues to buy
oil on the east coast, or you can ship your
oil all the way to the east coast, and sell it (assumed price
of Brent + $ 1.50).
Bitcoin claims to provide Web buccaneers with a secure store
of value free from the risk
of government confiscation or interventionist devaluation, making it the currency
of choice for old - fashioned money - launderers and modern - day snake -
oil salesmen.
While glycerin may be a good
choice for lotion or regular soap, most people find the majority
of glycerin - based soaps to be inferior to those made
of tallow or
oil.
As the headquarters city
of choice for the energy industry, Calgary has been hit hard by the slumping price
of oil.
«This is a clear sign
of how spoilt Asia is for
choice these days, with Middle Eastern crude now having to compete with
oil from other regions,» Amrita Sen, the chief
oil - market analyst at Energy Aspects Ltd., a London - based consultant, said in an e-mail.
Three such examples are Aimsio, a digital ticketing software that streamlines field operations by enabling users to file reports, dispatch resources and track project progress all from one central location; DarkVision, which developed a new ultrasound technology that allows companies to create 3D images
of the inside
of oil wells, enabling them to make more informed and cost - effective production decisions; and Unsist, which uses artificial intelligence to help
oil and gas companies make better production and operational
choices.
The showdown also marks the first time in recent memory shareholders
of a major
oil and gas company have been given a
choice of directors between what the company wants and what the dissident group wants (it is pushing for four
of its nominees to be voted to the board).
Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3 cups nut or coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons vanilla extract 2 tablespoons coconut flakes 1/2 cup coconut
oil 1 cup sprouted pecan butter or almond butter 3/4 cup sweetener
of your
choice (I used Jerusalem artichoke syrup) 1/2 cup almond flour 1 1/2 cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)
Kuchen Ice - Cream 2 cups raw cashews — soaked overnight 2 cups meat
of fresh young Thai coconut 1 cup freshly squeezed apple juice 3/4 cup agave syrup or another sweetener
of choice zest
of 2 oranges 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon ground ginger 3/4 cup coconut
oil
Ant Hill Cake Dough Crumbles 2 cups quinoa flakes 1 cup any gluten free flour
of choice — quinoa, millet, amaranth 1/2 cup coconut flour 1 1/2 cups pecans or walnuts seeds
of 1 vanilla bean 1/4 cup honey 1/2 cup coconut
oil pinch
of sea salt 4 tablespoons poppy seeds, plus more for sprinkling
Sadly I haven't made it with anything else, you could try replacing the coconut
oil with another neutral
oil of your
choice and use more oats instead
of the buckwheat x
Wet ingredients 6 tbsp (75 g) extra virgin coconut
oil, room temperature 1 cup plain GMO - free soy yogurt (or yogurt
of your
choice) 2 carrots, shredded (around 150 g / 2 cups loosely packed) 1 onion, minced or finely chopped a handful
of fresh thyme
Panna Cotta (adapted from Living Raw Food) 4 cups coconut milk (see below) 1/2 cup Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1 cup meat
of fresh young coconut 1/2 cup raw agave syrup OR another sweetener
of choice seeds from 2 vanilla beans 1/2 cup coconut
oil
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
4 tablespoons Coconut
Oil 4 tablespoons Almond Butter 1/2 cup Coconut Sugar 2 tablespoons Chia Seeds 4 tablespoons water + 2 tablespoons Maple Syrup 1 teaspoon Vanilla Extract 1 1/2 cup Oat Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea Salt Jam
of your
choice (we used Raspberry)
Rose and Lavender Parfait 6.5 oz (about1 1/2 cups) meat
of young Thai coconut 1 1/4 cup coconut water 1/4 cup purified water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1/4 cup cashews — soaked for 2 hours 4 - 5 tablespoons light agave syrup or another sweetener
of choice 1 teaspoon vanilla extract 1/2 tablespoon freshly squeezed lemon juice pinch
of sea salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3 cup coconut
oil — melted
Apple Oatmeal 1 cup rolled oats 1 cup unfiltered and unsweetened apple juice / cider (or milk
of choice or water) 1 1/2 cup water 2 tbsp almonds, finely chopped 1/2 tsp ground cinnamon 1/2 tsp freshly ground cardamom 1/4 tsp ground vanilla 3 tbsp butter (or coconut
oil) 10 - 15 almonds, chopped a large pinch salt
1 tablespoon unsalted butter 1 tablespoon olive
oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce
of your
choice (for serving)
dried oregano (or other herb
of choice - basil or italian season blend are also yummy)
oil for cooking for coating: 1/2 cup seasoned breadcrumbs 1/2 cup ground flax meal
1⁄2 cup [75g] buckwheat flour 1⁄4 cup [35g] brown rice flour (or chickpea flour) 1⁄4 cup [35g] chickpea flour (or more rice flour) 1 tablespoon melted coconut
oil (optional, can use other
oil of choice) 1⁄2 cup [120 ml] canned coconut milk * (or other non-dairy milk, see note) 1 1/4 cup [300 ml] water * (see note) 2 teaspoons tapioca starch or potato starch (cornstarch should be fine too) 1 pinch salt
oil, for pan frying
1 350g / 12oz Block
of Firm Tofu, Drained, Pressed and cut into triangles or cubes * 1T Olive
Oil (Divided) 1T Tamari 250g / 8oz Cherry Tomatoes, halved 2 Medium Red Onions, cut into wedges 2 Cloves
of Garlic, thinly sliced 1C Vegetable Broth 1T Dried Oregano 1 1/2 t Agave Nectar OR Coconut Sugar (OR other sweetener
of your
choice) 2t Red Wine Vinegar 2 / 3C Pitted Green Olives, Drained & Sliced Handful
of Chopped Parsley
Choose a dressing Balsamic vinegar (I use 2 parts balsamic vinegar to 1 part
oil plus salt and pepper to taste) Tahini Dressing another dressing
of your
choice!
Easy Oven Fried Taro Fries Ingredients: 1/2
of giant taro Salt Avocado
oil (or your high heat cooking
oil of your
choice)
Place them on a floured tray and allow them to rest another 20 minutes while you heat the deep fryer or large pot with your
choice of oil.
I've only made a couple
of tweaks, one to reduce the sugar and the other to substitute the sunflower
oil for coconut
oil, our
oil (along with olive
oil)
of choice.
Chicken drumsticks (with skin still on, however many you want to grill) Olive
oil Seasoning rub
of your
choice Cooking spray
3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut
oil, warmed until it liquefies, or olive
oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness,
of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch
of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture
of your
choice, see Note up top) 1/4 cup (50 grams) uncooked millet
I'm not a fan
of margarine, but you can certainly use it or substitute w the
oil of your
choice.
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup
of cashews, soaked for a min
of 2 hours 1/4 cup
of water 1 tablespoon
of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon
of kosher salt 1 head
of broccoli, chopped into florets 1/2 cup
of garbanzo bean flour 1/2 cup
of water 1 teaspoon
of garlic powder 1/2 teaspoon
of kosher salt 1 teaspoon +
of TABASCO chipotle, original red, or reserve about 1/3 cup
of sunflower
oil (or another neutral high - heat
oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes
of TABASCO (
of your
choice, optional) a handful
of cilantro, chopped the green part
of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
In the medium bowl, whisk together the maple syrup and
oil of choice.
INGREDIENTS 1 small onion, chopped 8 oz sliced cremini mushrooms or other mushrooms
of your
choice 3 cloves garlic, minced 1 tsp dried thyme 2 tbsp olive
oil 1 cup Arborio rice 1 cup dry white wine such as chardonnay 4 cups beef broth 2 cups
of...
Regardless
of oil choice, this recipe is really delicious, easy, and the presentation makes you look like a pro chef!
-3 cups vegetable glycerin soap (melt - and - pour soap)-- you can either buy this in cubes or in bars -2 T coconut
oil, melted -1 / 3 cup coffee grounds
of choice -1 vanilla bean, beans scraped from pod — rubbing alcohol — helps to prevent bubbles.
A good DIY fabric softener that leaves your clothes noticeably softer and is super inexpensive: 1 (15 oz) Hair conditioner (suave, v05, etc.) 2.5 cups white vinegar 5 cups warm water 20 or so drops essential
oil of choice.
Pour over the melted coconut
oil and the liquid sweeter
of your
choice.
2 large eggs 1/2 cup
oil (I use a mild flavored olive
oil) 1/2 cup mild - flavored honey 1 tablespoon pure vanilla extract 1 1/2 teaspoons apple cider vinegar 1 cup milk
of your
choice (I used So — Delicious Unsweetened Coconut Milk) 2 cups blueberries (fresh or frozen)
Ingredients 1 tablespoon butter (or olive
oil if you prefer) 1/2 to 1 cup cubed, toasted bread (multi-grain or other... your call) 2 large eggs 1/4 cup (or a little less) jarred salsa (your favorite) or other condiment
of your
choice) 1/4 cup grated (or shredded) cheddar cheese (or other cheese
of your
choice)
1 cup oat flour (You can make your own by finely grinding oats in a food processor) 1/4 cup ground flax seed 1 - 1.5 tsp sea salt * see notes above 1/4 cup olive
oil 1/2 cup water 1 tsp each sesame seeds, hemp seeds, sunflower seeds, and chia seeds (or other seeds
of your
choice)
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
Stir in the milk
of choice,
oil of choice and vanilla and blend well.
Wet ingredients: 4 tbsp vegan butter, melted — or you can use coconut
oil 150 ml plant - based milk
of choice, warmed 7g sachet
of yeast 3 tbsp coconut sugar — or you can use brown sugar Vegan ice cream to serve - we love Booja Booja
-2 cups Bubble Girl's gluten free flour mix (see recipe here) 3/4 cup beet sugar (or non-refined sugar
of choice) 2 chai tea bags (contents only - discard bags) 1 package quick rise yeast 1 teaspoon cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup warm water (110 ̊ -115 ̊) 6 tablespoons palm
oil shortening, melted 1/4 cup applesauce, unsweetened 1 tablespoon vanilla
Step # 5: Brush the olive
oil / melted coconut
oil / or melted butter evenly over the tops
of the slices, then sprinkle with your seasonings
of choice.
Grease your baking pan
of choice (I used 9 «x5» rectangular pyrex dish) with coconut
oil.