How long will it take for the coconut oil to work I put
a tablespoon in a cup of coffee just now and drank it, and I've been constipated for days now tried stool softeners and coffee and more coffee researched a little bit I've been using coconut oil on my hair about twice a week not knowing it could help this too.
Not exact matches
Ingredients 1 1/4
cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant
coffee) 1/4 teaspoon ground cinnamon Pinch
of freshly grated nutmeg 1/2
cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground
in a food processor or blender 1/2 stick (4
tablespoons) unsalted butter, melted and cooled Small pinch
of salt 2 1/2
cups heavy cream 1 1/4
cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2
cup salted peanut butter — crunchy or smooth (not natural variety) 2
tablespoons whole milk 4 ounces bittersweet chocolate finely chopped
Once you've got a nice smooth
cup of coffee, make it a mocha by stirring
in 2 - 3
tablespoons of Dairy Free Instant Hot Chocolate Mix.
At the age
of five, little Dearna toddled into her mother's bedroom with a breakfast tray topped with a lukewarm
cup of milk with a few
tablespoons of instant
coffee poured
in, and a plate full
of fairy bread.
For whipped cream filling: 1.5
cups whipping cream (360 ml) 3
tablespoons granulated sugar (45 g) 2
tablespoons of instant
coffee, melted
in 3
tablespoons of hot water
2
tablespoons extra virgin olive oil 2 medium onions, diced 4 cloves garlic, minced 5 stalks
of celery, diced 2 medium carrots, diced 2 chopped chipotle pepper
in adobo sauce (1/4 c.) 1 - 2
tablespoons chili powder 1 1/2 teaspoons fine grain sea salt, or to taste 1 pound
of black beans, soaked 4 - 6 hours or overnight 1 28 - ounce can
of whole tomatoes
in juice 3 1/2
cups water / broth 1/3
cup Kahlua or other
coffee liqueur
Ingredients: 3/4
cup vegan butter 1
cup sugar 1/2
cup brown sugar 3
tablespoons ground flax seed
in 6
tablespoons water (lightly beaten) 1
cups agave nectar for the batter, OR 1 1/2
cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4
cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1
cup hot
coffee (you may substitute plain hot water if you don't like
coffee) 1
cup hot water 1/2
cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4
cup dried unsulphured papaya, cut
in 1/4 inch cubes 1/4
cup dried unsulphured pineapple, cut
in 1/4 inch cubes or 1/2
cup raisins or other dried fruit (
in place
of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4
cup)
My favorite way to ingest coconut oil is a
tablespoon blended (stick blender) into a
cup of coffee in the morning - rich creamy
coffee with a hint
of coconut - soooo good!
Let a few
tablespoons of the seeds soak
in 1/2
cup of hemp milk for 20 minutes or so (a good time to make some
coffee or grab the paper), then sweeten with 1/2 teaspoon
of honey or maple syrup, and enjoy.
Combine 1 can sweetened condensed milk, 3/4
cup evaporated milk, 3
tablespoons butter, cocoa powder, instant
coffee, vanilla extract, and a pinch
of salt
in a large saucepan.
Charlie's Chili adds one 8 - ounce
cup of coffee in lieu
of chicken or beef broth... 2 pounds beef
in lieu
of 1 pound beef and 1 pound pork mixture, 2
tablespoons cumin
in lieu
of 3
tablespoons of cumin, and they add 1 teaspoon chili seeds which I have omitted altogether.
Café Brûlot
In Upper Chamber 2 sticks cinnamon 8 whole cloves peel
of 1/2 lemon peel
of 1 orange 2 whole star anise 10 dashes Regan's Orange Bitters 1
Tablespoon sugar 4
Tablespoons ground
coffee 1 rosemary sprig 2 crushed cardamom pods
In Lower Beaker, directly over flame 1 ounce Landy VSOP Cognac 2 ounces Cointreau Noir 5 ounces water Heat, pour into
cup, savor and enjoy.
I made these using carob
in place
of both the cocoa and
coffee (1/4
cup plus 2
tablespoons) and eliminated the chocolate chunks.
Beat
in 1
cup of the powdered sugar, the cocoa powder, 1
tablespoon milk, 1/2 teaspoon cinnamon,
coffee powder, and vanilla until combined.
I wasn't sure what to expect but I thought I'd try a
tablespoon of this
in my morning
cup of bulletproof
coffee instead
of the butter I've been using.
The frosting wasn't mixing well, so I added a few things
in the spur
of the moment — about 1/4
cup of each coconut flour, cream cheese, and
coffee cream, and several
tablespoons of water to get it the right consistency.
Place 3
tablespoons of organic
coffee (this amount may be reduced to 2
tablespoons if one is not dealing with cancer)
in one quart (four
cups)
of purified or spring water.
Ingredients: 3/4
cup vegan butter 1
cup sugar 1/2
cup brown sugar 3
tablespoons ground flax seed
in 6
tablespoons water (lightly beaten) 1
cups agave nectar for the batter, OR 1 1/2
cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4
cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1
cup hot
coffee (you may substitute plain hot water if you don't like
coffee) 1
cup hot water 1/2
cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4
cup dried unsulphured papaya, cut
in 1/4 inch cubes 1/4
cup dried unsulphured pineapple, cut
in 1/4 inch cubes or 1/2
cup raisins or other dried fruit (
in place
of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4
cup)