Print Apricot, coconut and almond bliss balls Ingredients 100 g dried apricots previously soaked for minimum 3 hours 50 g almonds roasted 50 g cashews 50 g shredded coconut 3 tablespoons coconut oil 1 - 2 tablespoons agave for extra sweetness 1
tablespoon lime juice pinch of -LSB-...]
for the hoisin peanut sauce: 1 teaspoon olive oil 1/3 cup water 2 tablespoons peanut butter 4 teaspoons hoisin sauce pinch of red pepper flakes 1
tablespoon lime juice pinch of black pepper
By: Becky INGREDIENTS 1 large, ripe Haas avocado 1
tablespoon lime juice Pinch of sea salt 2 teaspoons matcha 1 teaspoon ground ginger 1 1/2 cups whole milk or light coconut milk 1 1/2 cups heavy cream or full - fat coconut milk 1/4 cup honey 1/4 cup plus 2 tablespoons raw sugar or coconut sugar 2 teaspoons vanilla extract INSTRUCTIONS... Continue reading →
Not exact matches
3 cups soaked cashews (soaked for 3 hours in water) don't soak any longer 1 1/2 cups almond milk I cup fresh
lime juice 2 teaspoon packed
lime zest 3/4 cup agave or maple syrup 1 teaspoon vanilla A
pinch or two of salt 3
tablespoons lecithin 3/4 cup coconut oil or coconut butter
Ingredients: 1
tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato
juice 1/2 cup V - 8 ®
juice (regular or low - sodium) 2
tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2
tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper)
Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1
lime, cut crosswise into 1 / 4 - inch wheels for garnish
roasted chili mango dressing 1 mango, seeded, peeled and cubed 1/4 teaspoon chili powder 1 teaspoon olive oil 1/2 cup olive oil the
juice of 2
limes 1
tablespoon white vinegar a
pinch of salt and pepper
Add half the syrup, 2
tablespoons coconut milk, 1
tablespoon lime juice, 1/2 teaspoon
lime zest and a
pinch of salt.
6 cups chopped watermelon (1 - inch cubes) 1/2 cup water or coconut water 1/4 cup freshly squeezed
lime juice 1/2 teaspoon seeded and diced jalapeño pepper 1/2 teaspoon chili powder or Mexican spice Mix (page xx) 1/4 teaspoon chipotle chile powder
Pinch of sea salt 3/4 cup seeded and diced cucumber 3/4 cup peeled and diced jicama 1
tablespoon plus 1 teaspoon finely chopped fresh cilantro
Glaze: 1/2 -3 / 4 cup confectioner's sugar
pinch of Kosher or sea salt 1 - 2
tablespoons fresh
lime juice (about one
lime)
1 recipe Cream Cheese Pie Dough 3 cups fresh blueberries 1 cup fresh raspberries 1/2 cup granulated sugar, plus extra for sprinkling 4
tablespoons cornstarch 1/4 teaspoon ground cinnamon
pinch of Kosher or sea salt
juice of 1/2
lime
Orange Chile Oil Marinade: 6 cascabel chiles, stems and seeds removed, or substitute 2 of the chiles above 1/4 cup chopped onions 1/2 cup vegetable oil 2 cloves garlic, minced 1 teaspoon cumin seeds 1 cup orange
juice 1
tablespoon lime juice 2 teaspoons achiote paste (available in Hispanic markets) 1 teaspoon dried oregano, Mexican preferred
Pinch ground cloves Salt and freshly ground black pepper
2 cups Wild Blueberries fresh or frozen (thawed) 1/2 medium onion (red or white), diced small 1 jalapeño pepper, seeded and minced (add more to taste) 1 medium red bell pepper, diced small 3
tablespoons chopped parsley or cilantro 1/4 cup
lime or lemon
juice 1 teaspoon salt
pinch of cinnamon
Marinade: 1/2 cup soy sauce 1/4 cup
lime juice 2
tablespoons rice wine vinegar 1/4 cup orange
juice 1
tablespoon brown sugar 1
tablespoon honey 1 teaspoon minced garlic 1/4 cup chopped scallions 1/2 teaspoon fresh ground ginger 1 teaspoon olive oil
pinch of nutmeg sea salt to taste citrus pepper to taste
Sauce 1/2 cup (4 oz / 125 g) peanut butter (I used almond butter) 4
tablespoons lime juice 2
tablespoons honey 2
tablespoons tamari or soy sauce 2 teaspoons grated fresh ginger 1
pinch ground cayenne pepper
-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-...]
Fruit Portion: 1 cup blueberries (it's a 6 oz package) or 1 cup of whatever fruit you want * 1 1/2
tablespoons white granulated sugar 1
tablespoon lemon or
lime juice 1 teaspoon cornstarch
pinch of salt
In a mixing bowl, add the chicken, white wine vinegar,
lime juice, 1/2 teaspoon rosemary (or 1 sprig of rosemary leaves), 2
pinches dried thyme, 2
pinches dried sage, 4 - 5 cloves of garlic (place the garlic pod on a clean surface, place the blade of a knife over it and hit the blade with the heel of your palm, crushing it lightly) with the skin on — it roasts ever so beautifully this way, 1/2 teaspoon sea salt, 1
tablespoon olive oil, and 1/2 teaspoon pepper powder, and mix them all up.
Add 3
tablespoons of fish sauce,
juice of 1
lime, sugar, 1 1/2 teaspoons sugar, 1/2 teaspoon sesame oil, and a
pinch of salt.
While vegetables are roasting, whisk together the remaining 2
tablespoons olive oil, 1 teaspoon cumin,
lime juice, cilantro, apple cider vinegar and a generous
pinch of salt.
for the chili coconut
lime dressing: 1/2 cup of coconut milk (the kind that comes in a can) 2
tablespoons of grapeseed oil the
juice and zest of 1
lime 1 small jalapeño, seeded and minced a
pinch of salt
11/2 cups red split lentils (masoor dal), picked over, washed and drained 5 cups water 3
tablespoons high - oleic safflower oil 1/2 teaspoon black mustard seeds 1
tablespoon minced fresh ginger 3 cloves garlic, finely minced 3 small dried red chili peppers 1 medium onion, peeled and thinly sliced 1/2 small head of green cabbage, cored and thinly sliced or shredded (4 - 5 cups) 1 1/4 teaspoons ground cumin (preferably freshly ground) 1/2 teaspoon ground turmeric 1/2 teaspoon coriander or garam masala
Pinch asafetida (see note above) 1 teaspoon dried fenugreek leaves (see note above) 1 cup finely chopped or crushed tomatoes (I used Pomi chopped tomatoes) 1 teaspoon salt Freshly squeezed
lime juice, optional
2
tablespoons olive oil 2 cups of fresh or frozen corn kernels 1/4 cup red bell pepper, diced 1/4 cup green bell pepper, diced 1/4 cup red onion, diced 1/2 teaspoon salt 1/2 teaspoon pepper a
pinch of cumin 1 teaspoon
lime juice 3
tablespoons fresh cilantro, chopped
3 cups of watermelon, small dice 1 cup of sliced jicama sticks 1 ear of corn a handful of cilantro 1 serrano pepper 1
tablespoon lime juice 1
tablespoon quality olive oil 1/4 teaspoon raw honey few
pinches of salt 1 small garlic clove, minced 1 shallot, thinly sliced optional: nut based fresh mozzarella, or feta, to serve
For vinaigrette
Juice of 1
lime 1
tablespoon chopped cilantro 1 garlic clove minced 1/4 teaspoon kosher salt
Pinch black pepper 1/4 cup olive oil
* 1 quart strawberries, preferably local (when trimmed and sliced, you should have about 3 heaping cups of strawberries; use more for an even fruitier drink, or consider using both roasted and fresh strawberries in this recipe) * 4
tablespoons organic sugar, plus more to taste * 2 teaspoons pure vanilla extract *
pinch of fine or coarse sea salt *
juice of 1 - 2
limes (or lemons)- I suggest trying it with the smaller amount before adding more * handful of fresh basil (I used Thai basil from my garden) or mint * ice cubes: about 10, or to taste
base: 1 cup shredded coconut 1 cup oats 1 cup dates 2
tablespoons melted coconut oil
pinch of sea salt filling: 1 cup soaked (at least 6 hours) cashews 1 cup coconut cream 1/4 cup melted coconut oil 1/4 cup maple syrup
juice + zest of 1
lime
ingredients BUTTERNUT SQUASH FRITTERS WITH CURRY
LIME YOGURT DIPPING SAUCE AND CILANTRO 1 small butternut squash 3/4 cup all - purpose flour 1 teaspoon baking powder 1 teaspoon chili pepper flakes 1 teaspoon Kosher salt 1/2 teaspoon freshly ground black pepper 1 large scallion (white and green parts only, thinly sliced) 1/2 cup toasted and salted pumpkin seeds 1 clove garlic (peeled, minced) 1 tablespoon fresh parsley (chopped) 2 large eggs (beaten) 1/2 cup milk canola oil (for frying) 1 bunch fresh cilantro (leaves only, to garnish) Curry Yogurt Sauce: Curry Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black pe
LIME YOGURT DIPPING SAUCE AND CILANTRO 1 small butternut squash 3/4 cup all - purpose flour 1 teaspoon baking powder 1 teaspoon chili pepper flakes 1 teaspoon Kosher salt 1/2 teaspoon freshly ground black pepper 1 large scallion (white and green parts only, thinly sliced) 1/2 cup toasted and salted pumpkin seeds 1 clove garlic (peeled, minced) 1
tablespoon fresh parsley (chopped) 2 large eggs (beaten) 1/2 cup milk canola oil (for frying) 1 bunch fresh cilantro (leaves only, to garnish) Curry Yogurt Sauce: Curry Yogurt Sauce (for serving, below) 1
tablespoon curry powder 2
tablespoons olive oil 1 cup Greek yogurt 1
lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black pe
lime (zested,
juiced) 1/2 teaspoon salt
pinch freshly ground black pepper
1/2 small red cabbage, very thinly sliced 1/2 small green cabbage, very thinly sliced 1 cup grated jicama (use large holes on a box grater) 2 serrano peppers, or one jalapeno, minced (more to taste) 4 scallions, sliced 3
tablespoons lime juice 1
tablespoon brown rice vinegar, or apple cider vinegar 1/2 cup diced fresh pineapple 1/2 cup chopped cilantro
pinch cumin 1/4 teaspoon salt Black pepper to taste
for the sunflower seed sauce: 1/4 cup of sunflower seed butter (feel free to sub any nut or seed butter you have on hand) 1 clove of garlic, minced 1 red chili, seeded and minced 2
tablespoons of tamari (or low sodium soy sauce) 1
tablespoon of toasted sesame oil 1 teaspoon of ginger, peeled and minced 2
tablespoons of
lime juice (the
juice of one
lime) 3 - 4
tablespoons of water a
pinch or two of red pepper flakes, if you want extra heat
Guacamole 1 ripe, medium - sized avocado 1/2 clove garlic, minced 1
tablespoon (15 mL) fresh
lime juice 2
tablespoons (30 mL) chopped fresh cilantro leaves Generous
pinch of salt
1 1/2 cups raw cashews soaked for 1 hour 3/4 cup coconut oil melted, refined or unrefined is fine — refined will taste more coconutty 3/4 cup coconut cream 1/2 cup + 2
tablespoons freshly squeezed
lime juice 2 Tbsp freshly squeezed orange
juice 1/2 cup + 2 Tbsp maple syrup or honey 2
tablespoons lime zest 1 1/2 teaspoons vanilla extract 1 teaspoon tequila optional
pinch of salt or more to taste
Print Roasted almonds and coconut bliss balls Ingredients 100 g almonds roasted 40 g shredded coconut 3 - 4
tablespoons agave 5
tablespoons coconut oil 2 teaspoons
lime juice pinch of vanilla powder Instructions Place almonds in a food processor and blend until they are finely ground.
for the topping: 1 cup of gluten - free flour 1/2 cup of quick cooking polenta 1/3 cup of sugar (coconut palm sugar or white sugar) 1/2 teaspoon of baking powder a
pinch of sea salt 1 egg 1/2 cup of extra virgin olive oil for the filling: 2 pints of blueberries 5 - 6 peaches, pitted and thinly sliced 1/3 cup of sugar (coconut palm or white sugar) 2
tablespoons of gluten - free flour the
juice of 1/2 a
lime a
pinch of sea salt
DRESSING Grated zest and
juice of 2
limes or 1 lemon 2
tablespoons toasted sesame oil 5
tablespoons extra-virgin olive oil 1 garlic clove, grated 1 1/2 - inch piece of fresh root ginger (unpeeled if organic), finely grated 2 teaspoons tamari A
pinch of cayenne pepper or chili flakes (optional) Sea salt and black pepper
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
Combine 1/2 cup coconut milk, 1/2 cup peanut butter, 1
tablespoon reduced - sodium soy sauce, 1 teaspoon chopped garlic, 1 teaspoon fresh
lime juice, 1/2 teaspoon salt, a
pinch of crushed red pepper flakes, and 2
tablespoons water in a blender.
Guacamole and crunchy crudites: Combine a medium ripe avocado, 2 teaspoons of fresh
lime juice, a
pinch of salt and, unless your kids are as onion - phobic as mine, 1
tablespoon of finely chopped red onion.
To make, drain the cashews of their soaking water and add them to a blender with a
pinch of salt, 2
tablespoons lime juice, some nutritional yeast, and just enough water to make a thick cream.
Base Ingredients: 1 cup pitted medjool dates 1/2 cup shredded coconut 3/4 cup almonds 3
tablespoons coconut oil 1/2 teaspoon cinnamon 1
pinch of salt Filling Ingredients: 2 cups cashews soaked overnight in water 1/4 cup coconut oil 1 cup coconut cream 1 cup shredded coconut 2
limes juiced 1/4 cup maple syrup or brown rice syrup To Garnish: Crushed pistachios
Lime slices Grated
lime rind Instructions: Line a square cake tin with baking paper and set aside.
2
tablespoons LouAna ® 100 % Pure Coconut Oil, melted 3
tablespoons rice wine vinegar 2
tablespoons fresh
lime juice 2 teaspoons honey 1/2 teaspoon finely grated fresh ginger
Pinch of paprika Salt and pepper to taste
6 small Japanese yams, sliced 1
tablespoon chopped cilantro 1 teaspoon fresh
lime juice 1/2 teaspoon toasted sesame oil 1/2 teaspoon curry powder 1/8 teaspoon salt (about 2 generous
pinches)
for the topping: 1 cup of gluten - free flour 1/2 cup of quick cooking polenta 1/3 cup of sugar (coconut palm sugar or white sugar) 1/2 teaspoon of baking powder a
pinch of sea salt 1 egg 1/2 cup of extra virgin olive oil for the filling: 2 pints of blueberries 5 - 6 peaches, pitted and thinly sliced 1/3 cup of sugar (coconut palm or white sugar) 2
tablespoons of gluten - free flour the
juice of 1/2 a
lime a
pinch of sea salt
In a medium bowl combine the following ingredients to make the pico de gallo: 1 medium tomato (about 1⁄2 pound), seeded and diced 1⁄2 cup diced white onion 1⁄2 serrano or jalapeno pepper, seeded and minced 1⁄4 cup chopped fresh cilantro 1
tablespoon fresh
lime juice Pinch of salt
1
tablespoon coconut oil 1 yellow onion, diced
Pinch of salt 8 carrots, peeled and chopped into 1 / 2 - inch chunks 1 sweet potato, peeled and cut into1 / 2 - inch cubes 3 cups vegetable stock 2
tablespoons green or red curry paste 2 teaspoons yellow curry powder Salt and black pepper, freshly ground (to taste)
Juice of 1
lime 14 - ounce can of coconut milk Toasted cashew bits, to garnish Cilantro, to garnish
For the avocado sauce 2 avocados 2
tablespoons cilantro, finely chopped 1/2 teaspoon cumin 1
lime,
juiced 1/2 clove garlic, finely chopped 3
tablespoons water (or more to desired thinness) 1
tablespoon olive oil 1/2 teaspoon sea salt
Pinch of crushed red pepper flakes (optional)
INGREDIENTS 6 ripe avocados 2 large handfuls cilantro leaves, coarsely chopped 1 large handful parsley leaves, coarsely chopped 1/4 cup plus 1
tablespoon freshly squeezed
lime juice 1 jalapeño pepper, seeded and finely minced 2 teaspoons plus one
pinch sea salt 2 cups julienned jicama 1/2 teaspoon cayenne pepper 3 heads of romaine hearts Additional parsley or cilantro, for garnish PREPARATION In a large bowl, mash the avocados well with a fork.