when we drink grass fed
organic full fat milk, I don't think problem you mentioned happen.
Not exact matches
Hi, the Biona
organic full fat coconut
milk is a great one to use, I love using it in my recipes.
Here's what I gathered to make 12 pancakes (3» in diameter): 2 large eggs3 tablespoons
full fat coconut
milk 1/2 mashed ripe banana (about 2 tablespoons) 1/2 teaspoon apple cider vinegar 1/2 teaspoon vanilla extract1 1/2 tablespoons of Bob's Red Mill
organic coconut flour 1/2 teaspoon cinnamon 1/4 teaspoon baking soda1 small pinch of saltghee or coconut oil (for frying)
Take can of
organic coconut
milk (
full fat, kind you would cook with) and chill.
For the Topping: 100g cocoa butter, melted 100g raw cacao 100 ml raw honey 200 ml coconut
milk (
organic and
full -
fat is best)
It's no longer simply a matter of reaching for
full cream, light or skim
milk; nowadays you have to navigate labels claiming everything from high calcium to low saturated
fat, and from added omega - 3 to A2 proteins — not to mention the growing
organic milk market.
* 1 cup
organic,
full -
fat coconut
milk (I like Native Forest brand): please see directions for how to properly use the coconut
milk in this recipe * 2 tablespoons unrefined sugar (I used Madhava blonde coconut sugar) * pinch of fine sea salt * 1 heaping cup 60 % bittersweet chocolate chips (or chopped bittersweet chocolate), preferably fair trade * 1 large egg, preferably
organic / free range, beaten * coarse sea salt or smoked sea salt - optional (I used large flake smoked sea salt)
14.5 ounces
full -
fat organic coconut
milk 2 cups fresh mint 1/2 cup maple syrup 2 avocados 2 bananas pinch of salt 1/4 cup cacao nibs (pure raw chocolate!)
Shake and then open a can of
full -
fat organic coconut
milk.
The chocolate
milk could use
organic coconut
milk (
full -
fat) which is very creamy and provides the same MCTs as the coconut oil.
1 cup
organic non-hydrogenated vegetable shortening 1 1/2 cups powdered sugar, sifted 2 tablespoons gluten - free all - purpose flour blend of choice 1/2 cup canned
full -
fat coconut
milk (well mixed) 1 teaspoon pure vanilla extract 1/4 cup raspberry jam, heated and strained to equal 2 tablespoons (cool to room temperature)
1 cup
organic non-hydrogenated vegetable shortening 1 1/2 cups powdered sugar, sifted 2 tablespoons gluten - free all - purpose flour blend of choice 1/2 cup canned
full -
fat coconut
milk (well mixed) 1 teaspoon pure vanilla extract 2 teaspoons ground cinnamon, divided 1 tablespoon powdered sugar
1 cup
organic non-hydrogenated vegetable shortening 1 1/2 cups powdered sugar, sifted 1/2 cup canned
full -
fat coconut
milk (well mixed) 2 tablespoons gluten - free all - purpose flour blend of choice 1 teaspoon pure vanilla extract 1 tablespoon instant espresso powder (decaf is fine) 1 tablespoon brewed coffee (decaf is fine)
To make the coconut cream, simply take a can of
organic full -
fat coconut
milk and turn it upside down in your refrigerator and leave over night.
Instead of making the regular broth - style soup, I added a can of
organic full -
fat coconut
milk to give it a thicker, creamier texture and it's delicious!
1 can of
full fat organic coconut
milk 1 vanilla bean, split lengthwise and scraped of seeds 1/2 teaspoon xanthan gum 5 medjool dates, pitted 1 tablespoon maple syrup (or raw honey, agave, 1 or 2 more dates)
So sorry to hear this Paula, yes we found that the recipe was a little off and we added 1/2 cup of
organic full -
fat coconut
milk and increased the chocolate stevia to 5
full droppers and it came out fabulous.
I like to use canned
organic,
full fat coconut
milk.
This coconut - based snack from Anita's, however, blends
full -
fat coconut
milk,
organic coconut water, lemon juice,
organic coconut sugar, chia seeds and
organic blueberries into a delicious, creamy treat.
Whipped Cream — You can either use
organic heavy whipping cream or
full fat coconut
milk — I've used both and they're so easy and tasty with a little vanilla extract and maple syrup added
Sprouted flour (3 cups, plus extra for rolling out dough) Baking powder, aluminum - free (3/4 teaspoon) Sea salt (1/4 teaspoon) Butter, unsalted and grass - fed, or coconut oil, expeller - pressed and softened (1 cup)
Organic cane sugar, coconut sugar or sucanat (1 cup) Egg,
organic, pastured (1)-- NOTE: You may need to add an extra egg if the dough does not hold together
Milk, raw, whole, from grass - fed cows, or coconut milk, full - fat (1
Milk, raw, whole, from grass - fed cows, or coconut
milk, full - fat (1
milk,
full -
fat (1 TBS)
Four 13.5 - ounce cans
full -
fat coconut
milk (
organic, if possible) 3 tablespoons agar flakes (see headnote) 2 capsules dairy - free probiotics containing acidophilus and bifidum, 30 billion CFUs (colony - forming units) per capsule
* 6 ounces almond flour (I used Bob's Red Mill brand, and for those who prefer to measure in cups, this was just under two cups) * 3 ounces coconut flour (I used Bob's Red Mill brand, and this was equal to 1 cup) * 2 teaspoons baking powder * 1/2 teaspoon fine sea salt * 1/3 cup raw,
organic cane sugar plus another 1 - 2 teaspoons for sprinkling on top of the scones before baking * 9 ounces
organic coconut
milk (I used
organic, unsweetened
full -
fat coconut
milk from Native Harvest, and I stirred it very well to mix in the cream after I opened the can) * 1/4 cup
organic raisins
PrintSuper Charged Coconut CurryPrep 15 minsCook 30 minsInactive 5 minsTotal 50 minsAuthor DrJockers.comYield 5 - 6 cups Ingredient: 1 can
full fat coconut
milk 1 1/2 cup of
organic chicken broth 2 cups... Read More
I mostly use the
Full Fat canned
organic USDA certified coconut
milk in recipes but there are times that I just need the plain thinner
milk and this might be a easy solution.
* Coconut
milk made from blending one can
full -
fat organic coconut
milk and enough water to make 1/2 gallon.
Dry: 2 cups One Degree
Organics Sprouted Spelt Flour 2 tsp cinnamon 1/2 tsp ginger 1/4 tsp nutmeg 1/8 tsp cloves 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt Wet: 1 can (15 oz)
organic pumpkin puree 1/3 cup coconut oil, melted 3/4 cup maple syrup 1/2 cup vegan
milk (coconut, almond, soy) 2 tsp lemon or lime juice 1 tsp vanilla Frosting: 1 cup
full -
fat coconut cream, chilled 3 Tbsp maple syrup 1 tsp vanilla bean paste
INGREDIENTS 1 1/2 cup
organic red lentils (uncooked) 2 3/4 cups
organic vegetable broth 1 can
organic full -
fat coconut
milk (13.5 ounce can) 3 Small
organic roma tomatoes (diced) 1/2 Large
organic onion (diced) 1 cup
organic kale (chopped) 2 tablespoons
organic tomato sauce (I used tomato paste) 1 1/2 teaspoon
organic ground cumin powder 1 teaspoon pink himalayan salt 1 — 2 pinch
organic cayenne pepper
Pour 1/2 cup
full -
fat (or light, if you prefer) coconut
milk (our Test Kitchen likes Thai Kitchen's
organic coconut
milk and the Aroy - D coconut
milk best) over the collards, then remove them from heat and season with salt and pepper.
My favorite morning drink is 1 can of
organic full fat NATURAL VALUE (doesn't have additives) coconut
milk heated with 1 teaspoon of EACH
organic powdered turmeric, cardamon, cinnamon, ginger, black pepper with 1/2 teaspoon of
organic Grade B maple syrup added before drinking..
Filling: 1 2/3 cup cashew nuts 1/2 cup
full fat coconut
milk 2/3 cup lemon juice (you'll need 2 to 3 lemons) 2 tbsp
organic lemon zest, grated 2 tbsp honey or maple syrup 1 tbsp coconut oil 1/2 tsp vanilla powder
I used
fat only from
full fat coconut
milk,
organic palm oil shortening, and raw honey.
Why should I (or any parent) be banned from sending dye - free foods, or
full fat milk, or
organic apples, or even a midday treat just because the * principal * has decided that HER school lunch is healthy enough?
The best food sources include grass - fed beef, wild caught salmon,
organic free - range eggs,
organic full -
fat raw
milk, and yogurt.
If you've got to have
milk, opt for dairy from A2 cows, raw (if you can find it), or
organic full -
fat milk from grass - fed cows.
I recommend
organic heavy cream over
milk because
full fat, natural dairy has more health benefits than processed dairy and it doesn't have all those
milk sugars that regular
milk has.
We've got pumpkin of course, then we're sweetening with a blend of raw
organic sugar and maple syrup, adding in some arrowroot powder to help it thicken and then our pumpkin pie spice, some coconut oil, a splash of vanilla and some
full -
fat coconut
milk to make it nice and rich and creamy.
Raz - Apple Smoothie Makes 1 Serving 1/3 cup
organic unsweetened coconut water or almond
milk 1 Granny Smith apple, cored, chopped, frozen 1/3 cup
organic raspberries, frozen 1/4 cup
full -
fat organic Greek yogurt or coconut
milk 8 drops pure liquid stevia 1 scoop plain or vanilla protein powder Ice (optional)...
The Filling: 5 medium avocados 1/2 cup
organic full -
fat coconut
milk 20 key limes, zested and juiced (should get almost 3/4 cup of lime juice and a couple Tbsps of lime zest from the limes, depends on their size) 1 tsp pure liquid stevia 1 Tbsp vanilla extract pinch of sea salt to enrich flavors
Ingredients: 1/2 cup warm water 1/2 cup
organic unsweetened,
full fat coconut or almond
milk 1 teaspoon matcha green tea powder 1/2 tablespoon Manuka honey Instructions: Add the matcha tea powder to warm water and blend well.
Home made Yogurt - Kefir Ingredients: 1 Glass jar with a good lid - sterilized with boiling water 1 tbsp of Kefir
milk grains 1 cup of
full fat milk (
organic if possible,...
Ingredients: 1/2 cup (2 3/4 oz) or raw cacao powder 1/2 cup (2 3/4 oz) coconut flour 2 1/2 teaspoons gluten free baking powder 1/2 teaspoon ground cinnamon Pinch of sea salt 6
organic eggs 1/4 cup of raw honey 1/2 cup (4 1/2 fl oz) olive oil 1/2 cup
full fat coconut
milk 1 teaspoon vanilla paste / essence
1/3 cup
organic unsweetened coconut water or almond
milk 1 Granny Smith apple, cored, chopped, frozen 1/3 cup
organic raspberries, frozen 1/4 cup
full -
fat organic Greek yogurt or coconut
milk 8 drops pure liquid stevia 1 scoop plain or vanilla protein powder Ice (optional)
● 6
organic Granny Smith apples ● 25 large pitted medjool dates ● 3/4 cup canned coconut
milk,
full fat ● 6 tbsp.
Blend together 1/2 -1 sliced avocado, 1 teaspoons cinnamon, 1 - 2 scoops of
organic whey or vegan protein, 4 - 6oz
full fat coconut
milk, 1 - 2 teaspoons almond butter, 1 - 2 teaspoons carob or cocoa powder, and a dash of natural vanilla extract or vanilla powder.
Then make a selection or mixture of the creamy
fats you have in your fridge: i.e. coconut -
milk yogurt or
full -
fat greek yogurt, heavy cream, creme freche, melted unsalted
organic butter, goat's
milk cream cheese, and maybe add a 1/2 tsp of lemon - flavored cod liver oil for your omega - 3s, etc..
2 1/2 cups chopped frozen
organic broccoli 1 - 2 cups frozen
organic peas 6 Tbsp homemade ranch dressing mix 2 cans
organic full -
fat coconut
milk 1 Tbsp arrowroot powder 2 cups shredded cooked free - range chicken 1/2 cup
organic mozzarella cheese 1 cup raw cheddar cheese sea salt & pepper, to taste
Easy Paleo Low Carb Savory Pumpkin Soup — Easy Paleo Low Carb Savory Pumpkin Soup Ingredients: 2 cups baked pumpkin or
Organic Canned
Organic Pumpkin 1 cup
organic full fat coconut
milk 4 cups homemade broth 2 tsp minced fresh thyme 1/2 tsp fresh grated nutmeg 1 tsp paprika or cayenne Real Salt to taste...
MILK & BUTTER: unhomogenised, full fat organic milk is lighter than highly processed m
MILK & BUTTER: unhomogenised,
full fat organic milk is lighter than highly processed m
milk is lighter than highly processed
milkmilk.
Open a can of
full -
fat organic coconut
milk and pour into a mason jar.