Not exact matches
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
I put a half a cup to three
quarters cup
of rolled oats in a jar, cover it by an inch with plant
milk (a mix
of almond and soy), add a tablespoon
of raw cacao powder, a
quarter teaspoon of ground cinnamon, a good drizzle
of maple syrup, stir it together and let it sit overnight.
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
Ingredients: 2 (10.75 ounce) cans condensed cream
of chicken soup 3 cups water 1 cup chopped celery 2 onions,
quartered 1
teaspoon salt 1/2
teaspoon poultry seasoning 1/2
teaspoon ground black pepper 4 skinless, boneless chicken breast halves 5 carrots, sliced 1 (10 ounce) package frozen green peas 4 potatoes,
quartered 3 cups baking mix 1 1/3 cups
milk Method: In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper.
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 — optional
One
of my favorite snacks is blending non-dairy, non-soy, plant - based or defatted beef chocolate protein powder with avocado, coconut
milk, and a
quarter -
teaspoon cayenne pepper (you can always increase the amount
of cayenne per your personal taste, but a little goes a long way).
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.
Use it to make golden
milk by adding a
teaspoon of ground turmeric to coconut or almond
milk along with a
quarter teaspoon each
of ground ginger and black pepper, plus honey to taste.
One gram (one
quarter teaspoon) daily mixed into a small amount
of sterile water or suitable
milk to form a paste.