Sentences with phrase «other tbsp coconut oil»

Stir through the black beans and the other Tbsp coconut oil, cover again and leave to sit for 10 - 15 minutes.

Not exact matches

of coconut oil, melted 70 ml of almond milk (or other plant based milk) 200g of mushrooms 1 fresh red chilli 2 tbsp.

3 Tbsp solid coconut oil (NOT melted) 1 Tbsp natural peanut butter or other nut butter 1/2 — 1 tsp grade B maple syrup (to taste) 2 tsp unsweetened cocoa powder (to taste — this depends on the brand of cocoa and your taste buds!)

Crust: 1/2 cup gluten - free oats, ground in food processor 1/2 cup almond meal (or almond slices ground in food processor) 4 Tbsp coconut oil or butter, melted 2 Tbsp erythritol, xylitol or other low - GI sweetener

3 Tbsp coconut oil, softened (warm is ok, melted is good, but try not to have it hot) 3 Tbsp of your favorite peanut butter or other nut butter a drizzle of sweetener (I always use a local version of this)-- you will probably want to taste the mixture and adjust the sweetener amount dash of sea salt or himalayan crystal salt (I use this)

2 Tbsp coconut oil (I recommend leaving measured coconut oil out on the counter as you prep the other ingredients to soften it)

Ingredients: 3/4 cup (100 g) almond meal 2 Tbsp coconut sugar or other natural sugar 3 Tbsp extra virgin coconut oil, melted 200 ml almond milk 2 (3.5 oz / 100 g each) soy - free dark chocolate bars 3 cartons (6 oz / 170 g each) of So Delicious Greek almond or coconut milk yogurt 1/3 cup (50 g) coconut sugar or other natural sugar 1/3 cup (55 g) gluten - free flour or rice flour 1 carton of raspberries for garnish Powdered sugar for dusting (optional)

if you do need to use other dates, I recommend making a thick paste with them — put them in a bowl with a bit of hot water to soften them up; soak for half hour in the hot water, drain (but not completely) them and then blend with 1 TBSP coconut oil; use this paste for the filling

1 lb ground lamb (or other meat: beef, turkey, chicken, etc.) 2 cloves garlic, minced 1/2 of a small onion, diced 1 tsp dried thyme 1 tsp dried rosemary 1 tsp dried basil 1/4 tsp salt 1/4 tsp pepper 2 tbsp virgin coconut oil 1/4 cup water

Combine 1 tbsp of sesame oil with the other sauce ingredients (sunflower butter through coconut milk) in a large measuring cup.

Pie pastry 200g wholemeal flour 3 tbsp xylitol (or other sugar sweetener) 1 tbsp fruit syrup A pinch of salt 5 tbsp coconut oil 4 tbsp cold water

Ingredients: 1 cup uncooked red quinoa, rinsed and drained 1/2 tbsp coconut oil (or other oil) 3 garlic cloves, minced 2 cup diced sweet onion (about 1/2 large) 1 jalapeno, seeded if preferred and diced 1 large sweet potato (350 g), peeled and chopped to 1/2 -1 inch dice (2.5 - 3 cups) * 1.5 tsp ground cumin 1 tsp chili powder 1/2 tsp ground coriander 6 cups vegetable broth 1.5 cups cooked black beans (one (15 - oz) can rinsed and drained) fine grain sea salt and black pepper, to taste (I used 1/2 tsp salt or a bit more) 1/4 tsp cayenne pepper (or red pepper flakes) 2 handfuls Spinach or kale leaves, optional toppings: avocado, corn chips, cilantro, cashew cream, lime juice, tomatoes or salsa, green onion

Pin It Ingredients: 1 cup uncooked red quinoa, rinsed and drained 1/2 tbsp coconut oil (or other oil) 3 garlic cloves, minced 2 cup diced sweet onion (about 1/2 large) 1 jalapeno, seeded if preferred and diced 1 large sweet... Continue Reading →

2 tbsp butter, coconut oil or olive oil 2 tsp fennel seeds 1 tsp anise seeds 2 yellow onions, peeled, one finely chopped and the other coarsely 4 cloves garlic, peeled and finely chopped 3 large carrots, peeled and sliced in thick coins 2 parsnips, peeled and sliced in thick coins 1 fennel bulb, coarsely chopped 250 ml / 1 cup dry white wine 2 potatoes, peeled and cut in quarters 2 x 400 g / 14 oz tins whole tomatoes (or crushed) 2 cups vegetable stock 1 g saffron powder 1 sheet nori, crushed or finely chopped (optional) 1 tbsp fresh thyme 1 cup large white beans

lime peanut sauce ingredients: 1/2 inch fresh ginger, peeled + rough chopped 2 cloves of garlic, peeled + rough chopped 1 - 2 tsp sriracha (or other hot sauce you like) 2 tbsp peanut butter (or tahini, sunflower seed butter, almond butter etc) 1 lime, peeled + chopped 1 tbsp rice vinegar 2 tsp agave nectar 1 tbsp tamari soy sauce little scoop of extra virgin coconut oil (optional, but I love the coconut fragrance here) 1/4 tsp toasted sesame oil 1/2 cup grapeseed oil

1/2 cup sesame seeds 1/2 cup pumpkin seeds 1/2 sunflower seeds 1 cup rolled oats 1,5 cup cooked wholegrain rice 3 tbsp chia seeds 3 tbsp psyllium husk 1 tsp salt 3 tbsp extra virgin melted coconut or extra virgin olive oil 1 tbsp date syrup (maple / agave or coconut) 1/3 tsp caraway seeds (optional, you can use rosemary or some other herb or spice you like) 1,5 cup water

Use it: for curries heat 1 tbsp of coconut oil in a pan, add some teaspoons of paste, let it sizzle, add your veggies — and tofu, if you like it — and some coconut milk after few minutes; to flavor some simple grain + veggies bowl, stir 1 or more teaspoon in some coconut milk or cream and pour it over the other ingredients before serving.

7 - 9 Large Eggs (I used 7 XL eggs, use as many as needed to cover veggies in skillet) 1/4 cup Milk (any type) 1/2 to 1 cup of Shredded or Grated Cheese (I used Parmesan & Reggiano) 2 - 3 tbsp of desired oil (I used coconut, you can use olive or others)

Take a good quality coffee, and blend with 2 tbsp of grass - fed butter, 1 - 2 tbsp of coconut oil, add some stevia if you need sweetening up or other zero - calorie sweeteners of your choice.

Foods other than oils can contribute as much or more saturated fat, e.g. adding a can of coconut milk to a recipe adds as much saturated fat as about 1.5 cups of olive oil; 1 avocado has more saturated fat than 2 tbsp of olive oil, and an oz of several types of nuts and seeds have the almost the same amount as 1 tbsp oil.

Baked Oatmeal With Dried Cranberries & Apricots from Nourished Kitchen Ingredients: 1 pound Steel Cut Oats 1 cup Walnuts, or other nuts (see sources) 2 Tbsp Yogurt, kefir, whey or buttermilk (see sources), for soaking dash Unrefined Sea Salt 6 Pastured Eggs 2 cups Whole, fresh milk (see sources) Up To 1/4 Cup Maple Syrup (Optional) 1/2 cup Raisins Or Dried Cranberries 1/2 cup Dried Unsulfured Apricots, diced 2 Tbsp Cinnamon 1/4 cup Coconut Oil, plus extra -LSB-...]

4 cups gluten free oats 1 cup brown rice flakes (or 1 more cup oats) 1 cup pumpkin seeds (or other nut / seed) 1 cup hemp seeds (or other nut / seed) 1/2 cup shredded coconut 2 Tbsp ground chia seeds or flax seeds 1 1/4 cup apple juice 2 heaping tablespoons melted coconut oil 1 tsp gluten - free vanilla extract (Simply Organic is GF) or vanilla flavoring 1 tsp cardamom 1 tsp cinnamon, 1/2 tsp allspice, or 1 - 2 Tbsp mesquite flour 1/4 tsp salt 1/4 -1 / 2 tsp stevia liquid, to taste (I used SweetLeaf's English Toffee flavor, yum!)

15 oz organic pumpkin (or any other winter squash), either canned (unsweetened) or fresh roasted 1 cup organic lima beans, drained and rinsed 8 cups organic sodium - free vegetable or chicken stock 1 large organic carrot, peeled and chopped 1 medium onion, peeled and chopped 4 large cloves garlic, sliced 2 c full - fat organic coconut milk 1 Tbsp organic coconut oil Sea salt and pepper to taste

Method — Get a large bowl and add the dried fruit, cashews and carrot — Give it a good mix, then pour over the cold tea — Cover the bowl and leave the mixture to soak overnight — In the morning preheat your oven to 150C and prepare a large cake tin by greasing it well and lining with baking paper — When you're ready to start cooking add the ground nuts and coconut flour to your bowl of soaked loveliness — Give it a big mix — In a separate bowl, mix the eggs, vanilla and coconut oil together — Pour the wet mixture all over the bowl of other ingredients and give it a good stir — Pour the batter into your tin and brush with a tbsp of coconut oil — Bake for an hour, ensuring that the cake is completely covered in baking paper — Take out of the oven and allow to cool completely — Store in an airtight cake tin and decorate as you please on the big day

(425 g) can (~ 1 3/4 cups) black beans, well rinsed and drained 2 large flax eggs (2 heaping Tbsp (~ 16 g) flaxseed meal + 6 Tbsp (90 ml) water) 3 Tbsp (45 g) coconut oil, melted (or sub other oil of choice) 3/4 cup (72 g) cocoa powder (the higher quality the better) 1/4 tsp sea salt 1 tsp pure vanilla extract heaping 1/2 cup (105 g) organic cane sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture 1 1/2 tsp baking powder Optional toppings: crush walnuts, pecans or semisweet chocolate chips

3 tbsp of unrefined extra virgin coconut oil helps people with alzheimer's and has a lot of other good health benefits.

8 Drops peppermint oil 2 Tbsp carrier oil (such as coconut oil — to tone down the peppermint oil burn into a tingle only) 1 Tbsp beeswax pellets (you can find them at Whole Foods and other specialty grocery stores) Containers (use empty altoid tins or small glass containers) Optional: lipstick shavings for a hint of tint