And unlike butter recipes that call for large amounts, one
small teaspoon of coconut oil can go a very long way.
Not exact matches
1/4 cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount
of cooked black beans 1
small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons
coconut oil — melted 1 tablespoon chia seeds 1
teaspoon vanilla extract pinch
of salt 1.
Here's what I gathered to make 12 pancakes (3» in diameter): 2 large eggs3 tablespoons full fat
coconut milk 1/2 mashed ripe banana (about 2 tablespoons) 1/2
teaspoon apple cider vinegar 1/2
teaspoon vanilla extract1 1/2 tablespoons
of Bob's Red Mill organic
coconut flour 1/2
teaspoon cinnamon 1/4
teaspoon baking soda1
small pinch
of saltghee or
coconut oil (for frying)
1 clove garlic, peeled 1 medium jalapeno (or serrano) chile, deseeded and chopped 1/2
teaspoon fine grain sea salt, plus more to taste 1 tablespoons sunflower
oil 1
small bunch
of scallions, thinly sliced (~ 8 scallions) 1/2 cup finely chopped cilantro 1 14 - ounce can
of coconut milk (full fat) 3 tablespoons freshly squeezed lemon juice, plus more to taste
SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup /
coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2
teaspoons toasted sesame
oil (I used a hot - toasted one with chilies) 1 clove
of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles
of choice 4 cups
small broccoli florets, from roughly 1 bunch
of broccoli 2 tablespoons
coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful
of Thai basil leaves, sliced (or regular basil, no big deal!)
Place rice, broth, 1 tablespoon
of coconut oil and 1/4
teaspoon of salt in a
small pot.
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4
teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1
small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1
teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons
coconut (or vegetable)
oil 4 — 5 bunches
of fresh coriander (cilantro) for garnish
Heat 1
teaspoon of the
coconut oil in a
small skillet over medium heat.
200 ml Almond Breeze ® Unsweetened Almond Milk 1 tablespoon Chia seeds — see info below 1 tablespoon Golden Linseeds — rich in Omega 3 a good dollop
of 0 % Natural Greek Yogurt (for extra protein) 1 generous
teaspoon of Coconut oil — see info below half a
small Avocado — see info below Blueberries and Strawberries - antioxidant rich half
teaspoon Cinnamon — lowers blood sugar levels Almond milk ice cubes Add all
of the ingredients except the ice to a smoothie maker or blender and whizz up for a couple
of minutes till smooth.
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
Avocado Cilantro Yogurt - 1 ripe avocado - 5.3 oz (150g) container
of plain greek yogurt -1 / 4 cup
coconut milk - juice
of 1/2 a lime - 1
small bunch fresh cilantro - olive
oil for blending - 1
teaspoon of salt - more to taste
In a
small, bowl whisk together 1/4 cup
of olive
oil, balsamic vinegar,
coconut sugar, 1/2
teaspoon salt and garlic.
6 cloves garlic 1 2 - inch piece
of ginger, peeled 4 black peppercorns 1 cup
coconut milk 4 fresh
small red chiles, such as serranos, stems removed 2
small green chiles, such as serranos, stems removed 1 tablespoon vegetable or olive
oil 1
teaspoon mustard seeds 2 tablespoons ghee 12 ripe mangos, skin and seeds removed, chopped 4 tablespoons sugar (optional) 1
teaspoon turmeric powder Salt to taste
Chocolate base 6 tablespoons Califia Farms unsweetened almondmilk 10 ounces 70 % dark chocolate, roughly chopped 1 tablespoon unrefined
coconut oil 1
teaspoon pure vanilla extract
Small pinch
of fine sea salt
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive
oil 1 tablespoon + 1
teaspoon smooth peanut butter or almond butter for paleo 1
teaspoon soy sauce, or tamari for gluten free, or
coconut aminos for paleo 1
teaspoon sesame seed
oil 1
teaspoon honey or agave nectar zest and juice
of 1 lime pinch
of salt and pepper 1
teaspoon of red pepper flakes or 1
teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful
of cilantro, chopped 1
small handful
of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
1 1/4 cup
of oats 1/2 cup
of ground almonds 1/2 cup
of pumpkin puree 2 tablespoon
of coconut oil — melted 3 tablespoons
of runny almond butter 5 tablespoons
of maple syrup or agave nectar 1 tablespoon
of milled flaxseeds + 3 tablespoons
of water 1/2
teaspoon of baking soda 1/2
teaspoon of bicarbonate
of soda 1/2
teaspoon of cinnamon powder 1/4
teaspoon ground cloves 1/4
teaspoon ground nutmeg a pinch
of sea salt 50gr
of Mia Cranberry Chocolate chopped into
small pieces 2 tablespoons pumpkin seeds (optional) 2 tablespoons pecans, chopped 2 tablespoons dried cranberries, chopped
2
small to medium bananas mashed (about 180g) 30 ml
of maple syrup 30g chia seeds 30g pumpkin seeds 50g pecans chopped 30g oats 60 ml
coconut oil melted 1
teaspoon of mixed spice 1
teaspoon vanilla extract 1
teaspoon baking powder 1
teaspoon bicarbonate
of soda 1
teaspoon of apple cider vinegar Medium carrot finely grated (about 80g) pinch
of salt
for the strawberry salsa: about 1 cup
of strawberries, hulled and diced 2 green onions, minced 1 jalapeno, seeded and minced 6 basil leaves, minced the juice
of 1
small lime 1/4
teaspoon of salt dry ingredients for the pancakes: 1 cup
of buckwheat flour 1 cup
of oat flour 1/4
teaspoon of salt 2
teaspoons of baking soda 3 tablespoons
of poppy seeds wet ingredients: 1 cup
of unsweetened nut milk (or regular milk if you prefer) 1 ripe banana 1 tablespoon
of olive
oil 1
teaspoon of vanilla 1 egg, lightly beaten some butter or olive
oil or
coconut oil for the pan
1) 2 cups
of hazelnut meal 2) 4 tablespoons tapioca flour (or arrowroot powder) 3) 1
teaspoon baking powder 4) 1/2
teaspoon of salt 5) 1/4 cup
of butter (or ghee,
coconut oil or palm shortening) 6) 1/2 cup
of brown sugar (or 1/4 cup honey) 7) 1 large egg (or two
small eggs), room temperature 8) 1 tablespoon
of pure vanilla extract 9) 1/2 cup dark chocolate chips (gluten, dairy, soy free)
3 cups
of white flour 1 sachet
of dried yeast 1
teaspoon of sugar 1/3 cup
of melted
coconut oil 1/4 cup
of coconut sugar 3/4 cup
of lukewarm unsweetened almond milk 1/2 cup
of lukewarm water 60gr
of Mia 100 % dark chocolate chopped into
small pieces 1/2
teaspoon of cinnamon A pinch
of sea salt
In a
small bowl, combine the remaining 1
teaspoon of cinnamon, 1 tablespoon
of the date puree, ground cashews, remaining 1/2 cup
of cashews, remaining 1/4 cup
of stevia, and
coconut oil until a coarse, crumbly texture forms.
1 ripe banana
Small handful
of berries (strong - flavored ones like blackberries are raspberries are best)
Coconut milk — about 1/4 cup Raw cream — about 1 tablespoon
Coconut oil — a large spoonful Flax seed
oil — about 1
teaspoon Pinch
of sea salt Lemon juice — 1 - 2
teaspoons Maple syrup or honey 1 - 2 raw egg yolks (from pastured hens) Raw beef liver * — about 1 - 2
teaspoons, finely chopped
2 to 3
teaspoons of coconut oil 1/2 cup rolled oats pinch
of salt 1/2
teaspoon cinnamon 1 tablespoon maple syrup 2
teaspoons hemp seeds 2 tablespoons chopped almonds 2
small gala apples
2 cups shiitake mushrooms, stems removed +
small chop 1 tablespoon
coconut oil 1/4
teaspoon sea salt few pinches
of black pepper 1
teaspoon freshly grated ginger 1 scallion, thinly sliced 1 cup shredded carrot 1/3 cup master stir fry sauce (recipe follows) sesame seeds
For the sautéed apples and walnuts, heat a
small skillet on the stove on low heat and add the
teaspoon of coconut oil.
1.8 lbs (800 g)
of duck magret (2 big duck breasts) 1.4 oz (40g)
of red curry paste 1.4 oz (40g)
of galangal 1 oz (30g)
of sugar (I used
coconut sugar for more flavor) 2 cups (50 cl)
of water 1.7 cups (40 cl)
of coconut milk 18 sweet basil leaves 12 cherry tomatoes 10 lime kaffir leaves 1
small pineapple (Victoria type) 4 tablespoons
of olive
oil 3 tablespoons
of fish sauce (or nuoc - mâm) 1
teaspoon of salt
2 tablespoons
oil (ghee /
coconut oil) 1 medium onion, diced 1 lb carrots (about 5 medium carrots), peeled and sliced 1/2 head
of small / medium cauliflower, chopped * 2 cloves garlic, chopped 1
teaspoon fresh grated ginger 1
teaspoon ground cardamom (green, not black) 1/4
teaspoon ground cinnamon 1/4
teaspoon ground cumin Red pepper flakes (to taste) 1/2 — 3/4
teaspoon sea salt (depending on taste) 3 - 4 cups chicken stock or vegetable stock (depending on how thick you like the soup) 1 cup
coconut milk
Crumb topping 2 tablespoons refined
coconut oil 4
teaspoons almond milk 3 tablespoons cane sugar 2 tablespoons sucanat
Small pinch
of fine sea salt 1/2 cup unbleached flour 1/4 cup raw almonds, coarsely chopped
One large head
of organic cauliflower, washed and cut into bite - sized florets One pound or more
of small red potatoes, skin on — washed and quartered Spray
coconut or olive
oil Salt Olive
oil 1 inch piece
of fresh ginger, peeled and then grated 1 tablespoon
of ground cumin 1/2
teaspoon of ground turmeric powder 1/4
teaspoon or less
of ground cayenne 1/4
teaspoon of salt 1/4 cup
of water Handful
of fresh cilantro leaves — washed and stems removed
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
2 star anise 2 cinnamon sticks 1
teaspoon whole coriander seeds 1 1/2
teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4
teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon
coconut oil 1
small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice
of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds
1
small red onion, peeled and chopped Juice from two juicy limes 1/2 cup
coconut milk 1
teaspoon red curry paste 3 cups winter squash, cut into 1/2 inch chunks splash
of extra-virgin olive
oil 2 cans garbanzo beans (or equivalent) 1/2 cup cilantro, chopped fine grain sea salt
Welcome Spring Cake Hazelnut Sponge Cake Base 1 cup Hazelnut flour 7 Dates,
smaller Helwah dates or 6 Medjool dates 1 tablespoon virgin
Coconut oil 1 pinch
of Himalayan salt 1/4
teaspoon real Vanilla from pod 1/4
teaspoon ground Cardamom
1 tablespoon saffron strands 4 tablespoons warm milk 1 tablespoon each
of almonds, walnuts, cashews, peanuts, and raisins 1
teaspoon poppy seeds 1 cup
coconut milk (see recipe, here) 1 1 - inch piece
of ginger, peeled and minced 10 cloves garlic 1
small green papaya, peeled, seeds removed, and diced 1/2
teaspoon each powdered nutmeg and mace 1 tablespoon coriander powder 1 tablespoon cumin powder 6 fresh red chiles, such as serranos, stems removed 2 cups yogurt Salt to taste 4 pounds lamb shanks, chopped with a cleaver into 1 - inch long sections 4
teaspoons ghee (recipe here) or vegetable
oil 2 large onions, finely chopped
FOR THE CHICKEN MARINATE • 8 chicken thighs • 3 tablespoons olive
oil • 1/2
teaspoon cayenne • 1/2
teaspoon black pepper • salt to taste • 1/2
teaspoon paprika • 1
teaspoon tomato paste • 3 tablespoons fresh lemon juice • zest
of a lemon • 1
teaspoon minced garlic • 1
teaspoon herb de Provence (mixed herb, Optional) FOR THE SAUCE • 4 medium sweet peppers, sliced thinly • 1 large green pepper, sliced thinly • 2 cups
coconut milk • 1/4 cup chicken broth or water (optional) • 1
small yellow onion, chopped • 2 garlic cloves, chopped • 1
teaspoon fresh grated ginger • 2 - 3 tablespoons almond butter, packed • 2
teaspoons coconut oil (any
oil will do) • 2 tablespoons tomato paste • 1/2
teaspoon cumin • 1/2
teaspoon cayenne • salt and black pepper to taste
1 cup freshly squeezed orange juice (3 - 4 large juicy oranges) 1 tablespoon freshly grated ginger 2
teaspoons tamari (or soy sauce) 1 1/2 tablespoons mirin 2
teaspoons maple syrup 1/2
teaspoon ground coriander 2
small garlic cloves, crushed roughly 10 ounces
of tempeh (or extra-firm tofu) 2 tablespoons
coconut oil, ghee, or olive
oil 1/2 lime a handful
of cilantro (coriander) leaves
1 3/4 cups almond or soy milk 1 tablespoon apple cider vinegar 1/4 cup
of water 2
teaspoons vanilla extract 1/4 cup unsweetened apple sauce (or sunflower
oil) juice and zest
of 1 lemon 1 cup
coconut sugar, plus 1
teaspoon for the pan 1 cup
of sifted spelt flour (white) 3/4 cup whole spelt flour 1/4 cup whole rye flour 1/3 cup potato starch 1 heaping
teaspoon baking soda 1 heaping
teaspoon baking powder 1
teaspoon ground cinnamon pinch
of salt 15
small pears 1/3 cup chopped raw walnuts 1/3 cup chopped dark chocolate
Chocolate Chip Cookie Dough 3/4 cup chopped, very ripe banana (about two
small bananas) 1/3 cup
coconut flour 3 pitted Medjool dates 3 Tablespoons unsweetened cocoa powder 2
teaspoons coconut oil 1 Tablespoon miso paste 2 - 4 Tablespoons liquid (water, milk, coffee, etc.) Handful
of chocolate chips (optional) Chocolate Dipping Sauce 1 (3 - ounce) bar very dark chocolate 2 Tablespoons
coconut oil
Avocado - Lentil sweet potato toast ingredients • 1 medium sweet potato • 1/2 tablespoon
coconut oil — soft (if using the oven) • 1/3 cup cooked black or French lentils • 1
teaspoon olive
oil • 1/2
teaspoon balsamic vinegar, plus more for drizzling • 1
small, ripe avocado • juice
of 1/2
small lemon • sea salt — to taste • freshly ground black pepper — to taste • nutritional yeast for garnish • mixed seeds for garnish
Corn and Mango Filling 2 ears
of corn 2 2/3 cups cooked black beans 1
small green onion, finely chopped 1 mango, peeled and sliced 1/2 cup dried
coconut flakes grated zest and juice
of 1 lime 1 Tablespoon extra virgin olive
oil 1
teaspoon ground cumin 1 pinch each cayenne pepper, paprika, and dried oregano Sea salt
1 cup (250 ml) full - fat
coconut milk (canned) 1 tablespoon lemon juice 1 cup (140 g) superfine brown rice flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) quinoa flour 1/4 cup (25 g) almond flour 1 tablespoon baking powder 3/4
teaspoons fine sea salt 1/4
teaspoon ground ginger 1/2 cup plus 1 tablespoon (115 g) natural cane sugar Zest
of 2 lemons, finely grated 3
small eggs (my friend Kim gave me some and they had deep orange yolks which make the cake rich and yellow) 1/4 cup olive
oil 3 ounces (90 g) diced rhubarb 3 ounces (90 g) sliced strawberries 3 ounces (90 g) raspberries 1/2
teaspoon ground pink peppercorns
6 cloves garlic 1 2 - inch piece
of ginger, peeled 4 black peppercorns 1 cup
coconut milk, recipe here 4 fresh
small red chiles, such as serranos, stems removed 2
small green chiles, such as serranos, stems removed 1 tablespoon vegetable or olive
oil 1
teaspoon mustard seeds 2 tablespoons ghee, recipe here 12 ripe mangos, skin and seeds removed, chopped 4 tablespoons sugar (optional) 1
teaspoon turmeric powder Salt to taste
Heat a couple
of teaspoons of ghee or
coconut oil in a
small skillet over medium heat (or use two skillets at once so you can cook the pancakes faster).
That's about a
teaspoon of coconut oil or a quarter
of a
small avocado per cup
of leafy greens.
Cut a
small sweet potato into 1/2 - inch cubes and toss with 1
teaspoon of melted
coconut oil, a pinch
of cinnamon, salt and pepper.
• 4 large carrots, grated • 1
small daikon radish, peeled and grated • 1 English cucumber, thinly sliced • 1/4 cup (60 ml) GF rice vinegar • 1 tablespoon sugar • 1/4
teaspoon salt, plus more to taste • 2 avocados, halved and pitted • 1 - inch (2.5 cm) piece ginger, peeled and minced • 2 tablespoons to 1/4 cup (60 ml) water • 1 tablespoon fresh lime juice • 1 garlic clove • 1 tablespoon
coconut oil (
OF: omit) • One 16 - ounce (454 g) package sprouted or extra-firm tofu, drained and cubed • Black pepper • 8 ounces (227 g) brown rice noodles • 2 cups (210 g) mung bean sprouts • 1/2 cup (30 g) chopped cilantro • Unsalted peanuts • Chili sauce, such as Sriracha sauce, optional
ingredients 1 clove garlic, minced 1/2 to 1
small jalapeno, seeded and finely chopped 2
teaspoon red curry paste sea salt, to taste Juice
of one lime 1/2 tablespoon
coconut oil 1 tablespoon
coconut nectar, yacon syrup or 2 - 4 drops
of plain or lemon stevia to taste 1 cup
coconut milk (full - fat Native Forest, Nature's Value or Arroy - D) 1/2 red onion, chopped 1 red bell pepper, chopped 1 sweet potato, peeled Basil, cut into thin strips
Ingredients: 1 large onion, chopped 2 - 3 cloves garlic, chopped 3 Tablespoons
coconut oil, olive
oil, butter, or lard 2 rounded Tablespoons coriander seeds 1 inch
of ginger, finely chopped 1 1/2
teaspoons thyme 1
teaspoon oregano 1
teaspoon basil 1/4
teaspoon cayenne pepper 2 cups roasted pumpkin 1
small yam, roasted 1 - 14.5 ounce can whole fat
coconut milk (get it here) * 2 - 4 cups chicken or vegetable broth Unrefined sea salt and pepper to taste
8 ounces silken tofu 2 tablespoons olive or refined
coconut oil, plus more as needed 1 tablespoon nutritional yeast flakes 2
teaspoons sea salt 1/2
teaspoon ground turmeric 1/2
teaspoon onion powder 1/2
teaspoon garlic powder 1
small onion, chopped 8 ounces sliced mushrooms 8 ounces ground seitan (see Tip) 1 cup cherry tomatoes, halved 1 (16 - ounce) package extra-firm tofu, drained and patted dry with paper towels 5 ounces greens (kale, baby spinach, or chard) Freshly ground black pepper 6 vegan English muffins or 12 slices
of bread, toasted 1 or 2 avocados, thinly sliced Sriracha or hot sauce (optional)
1 medium spaghetti squash (mine weighed 1.25 kg) 1 tablespoon olive
oil, divided sea salt & ground black pepper, to taste 2 tablespoons pine nuts 1/3 cup raw cashew butter 1/2 cup filtered water 2 cloves
of garlic, peeled 1/2
teaspoon lemon zest 2 tablespoons fresh lemon juice, divided 1/2
teaspoon gluten - free tamari OR
coconut aminos 1 cup packed arugula, plus extra for serving 1 medium shallot,
small dice (about 1/2 cup diced shallot) 1 1/2 cups cooked chickpeas