Sentences with phrase «place of fresh coconut»

Even though fresh coconut is sublime, you can use Goya brand coconut water in place of fresh coconut water and buy coconut flakes in the baking aisle.

Not exact matches

Used cashew yogury, added fresh minced garlic, a few shots of coconut aminos and 1/2 tsp of miso in place of salt, added a dash of garam masala, and some fresh, diced medjool dates!

Instead of adding sweeteners I just place fresh or frozen strawberries in the muffin form and pour coconut butter over it, leave tops of fruit out and cover with thin layer of coconut butter.

1) In a medium - sized bowl, mix almond meal, tapioca flour and coconut flour together 2) Add coconut oil, milk, egg to the dry ingredients and mix until well - combined, then use your tapioca - floured hands to shape the dough into a ball 3) Pre-heat oven to 400 deg Fahrenheit (200 deg Cel) 4) Mix the fresh sliced strawberries with the sugar, and let them sit for 10 — 15 minutes 5) Place the ball of dough on a piece of tapioca - floured parchment paper, and flatten it into a circle by using a tapioca - floured rolling pin until dough is about 1/4 inch thick.

Place one layer of yoghurt in a glass cup followed by a layer of crunch, continue and then top with fresh berries and coconut flakes

Ingredients: 3 pealed cloves of garlic 5 cm piece of ginger 2 big cups of yellow Lentil 2 spring onions 1 fresh tomato 3 medium size carrots Chopped lemongrass Salt, black pepper and chili 2 tablespoons coconut or olive oil Directions: Place the Pan over a -LSB-...]

I did some substitutions: — mix of fresh orange, banana, pear, mandarin in place of the drained pineapple — raisins and dried apricots instead of sugar, cup for cup — food - processed them with the fresh fruit — flax egg instead of egg — my flour was a mix of coconut flour, potato flour and tapioca starch Thanks so much for this recipe!

They go back to his place where they get fresh in a tub of coconut oil (oh, my!).

SUBSTITUTION OPTIONS: - Coconut milk, soymilk, or another unsweetened nondairy milk in place of almond milk - Vegetable broth in place of filtered water (if using broth, decrease sea salt to 1/2 tsp)- 1/4 cup chopped red onion in place of shallot - Yellow or orange bell peppers in place of red - Any small, hot pepper in place of serrano - Additional cashews in place of pistachios (in the bisque)- Walnuts or almonds in place of pistachios (in the pistou)- Fresh cilantro in place of flat - leaf parsley

Coconuts are used fresh (within 24 - 48 hours of harvest) from small family farms on Mt. Banahaw and other rural places in Quezon Province, the coconut capital of the Philippines.

Alkaline Green Smoothie yield - 1 smoothie approx 12 - 16oz 6 ″ piece of cucumber 3 medium Kale leaves, torn 5 stems fresh mint 3 stems fresh parsley 1 ″ piece fresh ginger 1 avocado 1 cup coconut water fresh juice of one lime 1 - 2 tsp udo's oil 1 - 2 tbsp hemp seeds 2 - 3 drops stevia Method Place all ingredients into high speed blender and mix until smooth, adding a little filtered water if needed for consistency.

Place 2 - 3 peanuts, one teaspoon of toasted coconut and a few pieces of all other fresh ingredients in the center of each spinach leaf.

Ingredients: • 1 pound pasta (of your choice, gluten free works well with this recipe) • 2 small acorn squash • 2 Tbsp olive oil • 1 medium onion • 1/3 cup fresh basil — washed and chopped • 1 tsp salt • 1 Tbsp coconut oil • 1 cup soft goat cheese • 1 - 2 Tbsp rice milk (original and unsweetened) Please note: the last 3 ingredients can be replaced with one cup of heavy cream if cow dairy is not a concern for your family Instructions: • Cut squash in half and onions is quarters, drizzle with olive oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kidsPlace squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kidsplace the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids meal

Use coconut milk in place of mayonnaise, stir in some fresh herbs such as basil, and accent with a shot of hot sauce.

A skin - loving blend of aloe vera, nettle, horsetail and burdock work to restore moisture balance while the exotic scent of lime and coconut takes you to a faraway place where the sand is white and the sea is blue and fresh coconuts with cocktail umbrellas abound.

Once carrots are fully cooked, place in high - powered blender or food processor with coconut milk, water, a chunk of fresh ginger (about an inch long piece, depending on your ginger preferences) and turmeric

Coconuts are used fresh (within 24 hours of harvest) from small family farms on Mt. Banahaw and other rural places in Quezon Province, the coconut capital of the Philippines.