Throw a quarter cup of rosewater into your bath with
a quarter cup of coconut milk and soak the stress away.
Not exact matches
Add onion and garlic mixture, three
quarters of a
cup of coconut milk, and lime juice in a blender.
1 teaspoon fennel seeds 1 teaspoon poppy seeds 5 cloves garlic 1 - inch piece ginger 1 large onion, chopped and divided into 2 parts 1 large bunch
of cilantro, chopped and divided into 2 parts 2 serrano chiles, seeds and stems removed 1 tablespoon butter or olive oil for sauteeing 1 teaspoon turmeric 4 large tomatoes,
quartered 1 1/2
cups coconut milk 1
cup yogurt 2
cups coarsely chopped vegetables, such as carrots, potatoes, and cauliflower
1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length
of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4
cup chopped fresh cilantro 1/4
cup chopped fresh basil leaves 1 can
coconut milk 1 1/4
cups chicken broth 1 teaspoon sugar (or to taste) zest
of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh cilantro for garnish
Quartered lime wedges for garnish
1 tsp
of coconut oil 1 tbsp fresh, minced ginger 1 tbsp fresh, minced garlic 1/4 tsp fenugreek 1/4 tsp brown mustard seeds 1 tsp curry powder 1/4 tsp garlic powder 1/4 tsp ginger powder 1/4 tsp
of coriander 1/4 tsp
of garam masala salt & pepper to taste 1 medium head
of cauliflower, de-stemmed and chopped into bite - sized pieces 2
cups of small white button mushrooms,
quartered 8 oz firm tofu, cubed 18 oz jar
of diced tomatoes 13 oz can
of full fat
coconut milk 1/4 tsp each
of fenugreek, brown mustard seeds & curry powder 1/4
cup of cilantro, roughly chopped, the juice
of a lime & sea salt to garnish
Daikon Radish Pasta with Corn and Tomatoes in Creamy
Coconut Sauce 1 medium to large daikon radish 2 ears of corn 1 tablespoon coconut oil 1 tablespoon sesame oil 1 tablespoon minced ginger 2 teaspoons sriracha 1 tablespoon lime juice sea salt 1 cup canned unsweetened coconut milk 2 tablespoons tamari 1 tablespoon smooth almond butter 1 - 2 handfulls heirloom cherry tomatoes — quartered handful of basil leaves — torn microgreens to garnish — o
Coconut Sauce 1 medium to large daikon radish 2 ears
of corn 1 tablespoon
coconut oil 1 tablespoon sesame oil 1 tablespoon minced ginger 2 teaspoons sriracha 1 tablespoon lime juice sea salt 1 cup canned unsweetened coconut milk 2 tablespoons tamari 1 tablespoon smooth almond butter 1 - 2 handfulls heirloom cherry tomatoes — quartered handful of basil leaves — torn microgreens to garnish — o
coconut oil 1 tablespoon sesame oil 1 tablespoon minced ginger 2 teaspoons sriracha 1 tablespoon lime juice sea salt 1
cup canned unsweetened
coconut milk 2 tablespoons tamari 1 tablespoon smooth almond butter 1 - 2 handfulls heirloom cherry tomatoes — quartered handful of basil leaves — torn microgreens to garnish — o
coconut milk 2 tablespoons tamari 1 tablespoon smooth almond butter 1 - 2 handfulls heirloom cherry tomatoes —
quartered handful
of basil leaves — torn microgreens to garnish — optional
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 kids meal
A
quarter cup of white beans whips right in with the other ingredients (including bananas and
coconut milk), lending a thicker texture to the mixture — not to mention extra nutrition.
Ingredients (serves 4) • 2
cups amaranth seeds, soaked overnight • 4 tbsp chia seeds • 500 ml
coconut milk • Pinch
of sea salt • Pinch
of nutmeg • Pinch
of ground ginger • Pinch
of cinnamon • 1 vanilla bean, scraped, or 1 tsp vanilla extract • Rice malt syrup (optional) • Freshly toasted shredded
coconut, to garnish • 2 fresh figs,
quartered
In a blender combine a half
cup frozen banana slices with a half
cup fresh or frozen cut mango, two tablespoons
of tahini, one
cup of unsweetened
coconut milk, one tablespoon fresh squeezed lime juice, and a
quarter teaspoon
of fresh grated ginger.