Put these pieces into a blender along with
the reserved coconut juice and 2 cups of water.
Not exact matches
Add in the
reserved 1 Tbsp of flax meal, chickpeas, tahini, lemon
juice, olive oil,
coconut sugar, garlic, red pepper flakes, salt and herbs (if using).
1 cup pitted dates, soaked in warm water for 15 minutes and drained (water
reserved) 1 pound carrots, peeled if desired, shredded 1 large or 2 small red apples, peeled if desired, cored, and chopped (I had 250g prepped Fuji apples) 1/4 cup date soaking liquid 1 tbsp lemon
juice 1 tsp vanilla extract 1 tsp ground cinnamon (consider also adding nutmeg and ground ginger) 1/4 teaspoon sea salt 3/4 cup
coconut flour Stevia to taste (optional, did not use)
Remove from the heat and stir in the shredded
coconut, lime
juice and zest and chili powder (
reserve a teaspoon or so of the
coconut and lime zest for garnish).
Add
reserved tamarind
juice,
coconut milk and 1/3 cup water; stir to combine thoroughly.
Add the
juice of 1 lime and a can of
coconut milk,
reserving about an ounce if you'd like to use it for garnish (optional to
reserve).