Increase heat to high hat and add
the other teaspoon of coconut oil and the cooked quinoa.
Not exact matches
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 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
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
Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or
other mushrooms
of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry powder (
of choice) 1
teaspoon turmeric powder 200 ml
coconut milk 2
teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish
Coconut - Cilantro Cream Cheese 1 cup meat of fresh young Thai coconut 1/2 cup water of fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice —
Coconut - Cilantro Cream Cheese 1 cup meat
of fresh young Thai
coconut 1/2 cup water of fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice —
coconut 1/2 cup water
of fresh young Thai
coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice —
coconut 1/3 cup
coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice —
coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1
teaspoon salt 3 tablespoons water zest
of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or
other herbs
of your choice — chopped
While you're waiting, heat up the
other teaspoon coconut oil in a separate pan and add in the chopped banana with a pinch
of cinnamon and sautee for a minute until soft and «caramelly.»
1/2 cup raw pepitas 3 cups fairly tightly packed chopped kale 2 1/2 cups water 3 tablespoons freshly squeezed lemon juice 1/4 cup apple juice 1/2 cup mashed avocado 1 tablespoon peeled and minced fresh ginger 1
teaspoon seeded and diced hot pepper 1 1/2
teaspoons sea salt, or to taste ¹ ⁄ 8
teaspoon ground black pepper Pinch
of cayenne pepper 1/4
teaspoon chipotle chile powder, or 1/2
teaspoon chili powder (optional) 1 tablespoon
coconut oil or olive
oil (optional) 2
teaspoons wheat - free tamari or
other soy sauce, or to taste (optional) 1 tablespoon minced fresh cilantro 1/4 cup seeded and minced red bell pepper, for garnish
250 puy or beluga lentils 1 tablespoon
coconut or olive
oil 5 — 7 shallots, finely chopped 4 garlic cloves, finely chopped to a paste with 1
teaspoon salt 11/2
teaspoons ground cumin 1
teaspoon ground turmeric 1
teaspoon ground cinnamon 1
teaspoon paprika 1
teaspoon ground coriander 1 red pepper, halved, deseeded and finely chopped 1 - 2 red chillies, deseeded and finely chopped 2 tomatoes, finely chopped 400g butternut squash, cooked and chopped into small pieces 400 ml
coconut milk 1 tablespoon tahini 1 tablespoons honey or agave syrup juice
of 1 lime 3 tablespoons soy sauce 2 tablespoons extra virgin olive
oil salt and pepper simple yogurt sauce: 200g yogurt or vegan yogurt (soygurt or
coconut yogurt) 1
teaspoon honey or agave syrup drizzle
of extra virgin olive
oil quickest cucumber salad 1/2 cucumber, shaved into ribbons 4 tablespoons rice vinegar to serve: fresh coriander hot sauce, like sriracha cooked brown rice or
other whole grain lime wedges
1 bunch radishes — tops removed 2 tablespoons ghee (I've also tried unrefined neutral
coconut oil here, it works well) 2 garlic cloves — minced pinch
of sea salt 2
teaspoons apple cider vinegar 2
teaspoons raw honey or pure maple syrup about 3 cups arugula or
other salad greens (the original recipe calls for dandelion) smoked sea salt — for sprinkling over the salad sunflower sprouts or
other microgreens for garnish — optional
Scone ingredients • 1/2 cup unsweetened almond milk • 1/2 tablespoon apple cider vinegar • 1/2 cup plus 2 tablespoons gluten free rolled oats • 1 1/2 cups 1 to 1 Gluten - Free Flour Blend • 1/4 cup plus 1 tablespoon
coconut sugar, plus more for sprinkling on top • 2
teaspoons baking powder • pinch
of sea salt • zest
of 2 organic lemons, divided • 1/4 cup neutral
coconut oil — scoopable, at room temperature • 1/2 cup pistachios — chopped, plus more for garnish • 1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (water from a can
of chickpeas or
other beans) • 1
teaspoon vanilla extract for the glaze • 1/4 cup cashew butter • 1 1/2 tablespoons maple syrup or honey • 1/4
teaspoon turmeric — for colour • juice
of 1 lemon
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.
1 cup quick oats (you may also use
other types
of flake oats; it will result in a different texture) 1 roma tomato 1/3 cup frozen edamame 1/2 cup mushrooms (sliced) 1
teaspoon ginger (minced or grated) 1 tablespoon shoyu soy sauce 1 tablespoon nutritional yeast (optional) 1/2 cup non-dairy milk (optional) 1
teaspoon coconut oil Water as needed Curled parsley or herbs
of choice for garnish
Hi Kez, it's good to begin with one tablespoon
of coconut oil a day (1/2 in the morning and the
other half at night) to treat constipation rather than 1
teaspoon because that could be too mild for most people.
1 cup buckwheat flour 1/2 cup millet flour 1/4 cup ground flaxseed 2
teaspoons baking powder 1/8 cup
coconut sweetener (optional)(or other natural sweetener) pinch of sea salt 2 cups almond milk (or other non-dairy milk) 1/4 cup of water 2 teaspoons vanilla Coconut oil for
coconut sweetener (optional)(or
other natural sweetener) pinch
of sea salt 2 cups almond milk (or
other non-dairy milk) 1/4 cup
of water 2
teaspoons vanilla
Coconut oil for
Coconut oil for cooking
On the
other hand, I have tried making the buns with
coconut butter (my homemade version, along with a couple
of teaspoons of coconut oil), but that version tends to get carbier.