Add 1
tablespoon of coconut oil if you would like it a bit thicker like a traditional latte and if you want to enhance the absorption of turmeric even more.
So that's kind of the point that I hinge upon is adding that extra
tablespoon of coconut oil if you're gonna do like a beef protein shake or adding that extra tablespoon of butter on top of your steamed broccoli in your veggies.
Add an additional
tablespoon of coconut oil if needed to make the chocolate dip thinner.
Not exact matches
But
if you really want to make it free
of refined sugar, you can omit the Oreo - based crust and use the following recipe for a 9 - inch fluted tart pan: 1 1/2 cups almond flour, 1/3 cup unsweetened cocoa powder, 1/4 cup raw agave syrup or
coconut sugar, 3
tablespoons coconut oil, and 1/4 tsp sea salt.
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2
tablespoons olive
oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead
of water) 1
tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned
coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...)
if desired, optional Salt and pepper to taste
Unrefined
coconut oil does lend a distinct
coconut flavor to your baked goods
if you use more than a few
tablespoons, so
if that doesn't vibe with the flavors
of your dessert, try using refined
coconut oil (disclaimer: the refining process removes some
of the nutrients found in
coconut oil).
3 cups cashews, soaked for 1 hour 3/4 cups
coconut oil, melted fresh squeezed lemon juice
of 1 lemon 1/2 cup agave nectar (or raw honey
if not strict vegan) 1
tablespoon pure vanilla extract 1/4 cup filtered water
If you add both the egg yolks and 1
tablespoon of coconut oil, it can have 30 + grams
of fat, which may be just right for some and high for others.
INGREDIENTS — per person 2 eggs (free range, grass fed,
if possible) 2
tablespoons of milk (
coconut or almond) 1/2
tablespoon olive
oil 1 sprig...
3/4 cup rolled oats 1 cup almond meal 1/4 cup finely ground cornmeal 3/4 teaspoons baking powder Pinch
of salt 1 egg, beaten (or 1 flax egg
if vegan **) 1/4 cup
coconut oil, melted 1/4 teaspoon pure almond extract 1 teaspoon pure vanilla extract 1/3 cup pure maple syrup + 1/2
tablespoon, divided 1 medium Hachiya (more oblong) or 2 Fuyu (more squat) persimmons, sliced in 1/4 inch rounds.
3 / 4C Light spelt flour (or other flour
of your choice) 1 / 4C Cocoa 1 / 8t Salt 3 / 4t Baking powder 1 / 2C
Coconut sugar (I like to use coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very
Coconut sugar (I like to use
coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very
coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T
Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thi
Oil (I used rapeseed, but any neutral
oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thi
oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra
tablespoons of milk
if your tahini is very thick.
2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free
if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed
oil (olive
oil, melted
coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement
of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2
tablespoons flaxseed (optional)
Note:
If your bunch
of kale seems to be extra-large, add an extra
tablespoon of coconut oil and cocoa powder to make sure you can coat all the leaves (or do it anyway for extra chocolate kale chips!).
1/3 cup almond flour 1 banana 1/8 cup almond butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2 teaspoon pure stevia powder (
if you can have unrefined sugars, you could substitute with 2
tablespoons coconut sugar) 1 teaspoon pure vanilla extract
coconut oil — use for frying in skillet and instead
of butter to serve raw honey — instead
of syrup raw pecans — shelled
1/4 cup
coconut oil 2
tablespoon raw
coconut butter (optional, use regular
coconut oil if not available) 3
tablespoon raw honey, one that becomes solid at room temperature (use agave or maple syrup
if vegan) juice
of 1/2 lemon
2 cans
of full fat
coconut milk (like these) 2
tablespoon tapioca or arrowroot starch 2
tablespoons coconut oil 8
tablespoons raw honey, divided (or maple syrup for a vegan option) 1 teaspoon vanilla extract or vanilla bean paste 4 - 6 drops
of liquid stevia,
if extra sweetness is desired 8 - 10 fresh figs (reserve a few for serving
if desired)
2 teaspoons
coconut oil 1/8 teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconu
coconut oil 1/8 teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans
coconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconu
coconut milk (not lite, regular full fat glory), plus more
if needed ** 1 cup diced dried apricot (from about 16 apricots) 6
tablespoons white granulated sugar or cane sugar pinch
of salt 1/4 teaspoon vanilla bean paste For Garnish:
Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconu
Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or
coconutcoconut cream
5 cups rolled oats, preferably thick - cut (
if you're gluten - sensitive, be sure to use oats marked gluten - free) 1 cup whole raw almonds 1/3 cup roughly chopped pecans or walnuts 4 teaspoons cinnamon 1 teaspoon salt 1/4 teaspoon ground cardamom 2/3 cup unsweetened applesauce 1/3 cup extra virgin olive
oil 1/4 c maple syrup 1/4 cup
coconut palm sugar (or increase maple syrup to 1/2 cup) Zest
of one organic orange 2 teaspoons vanilla paste, or 1
tablespoon vanilla extract 1 cup dried fruit
of choice (raisins, cranberries, etc..)
So first
of all, I love your recipes, and second, I'm making this tart for my friends birthday but I was wondering
if I could omit some
coconut oil and replace it for 1 or 2
tablespoons of unsweetened almond milk or almond butter
If you are a coffee drinker, I recommend using an organic, mold - free coffee and putting 2
tablespoons of coconut oil and 2 tsp
of pastured butter in it.
1 cup 2 % Greek yogurt, plain 1/2 cup cane sugar 1/2 cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2
tablespoons melted
coconut oil (or 2
tablespoons canola
oil) 1 teaspoon vanilla bean paste (or extract, but paste is preferable) zest
of 3 blood oranges (can reduce slightly
if you use more juice) 1 vanilla bean, scraped 1 egg 1 egg white 1 cup whole wheat pastry flour 2/3 cup whole wheat white flour 1/3 cup wheat germ 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon cinnamon cinnamon - sugar or turbinado for sprinkling on top (optional)
Because
if you read the testimonials
of those who are consuming
coconut oil for health benefits, particularly Alzheimer's, people are consuming anywhere from 3
tablespoons a day up to 9
tablespoons a day!
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
Also, I'm mixing some
coconut oil and
coconut cream (the fat from chilled full - fat
coconut milk), but
if you like, you can just use 3
tablespoons of coconut oil instead.
If you use your dutch oven, cook the onion and potatoes in a couple
tablespoons of coconut oil, until they're soft and light brown.
Step # 3: Place all ingredients into a bowl and stir together,
if you notice that it is too crumbly, than try adding in another
tablespoon of coconut oil and possibly more water.
If he can not have those either, I suggest adding another 1
Tablespoon of coconut oil and 1/2
Tablespoon more
of ground flax to the recipe.
1 3/4 cup
of white spelt flavour (this is my favourite flour to make waffles with as they turn out really fluffy) 1 1/4 cup
of creamy almond milk 1 teaspoon
of apple cider vinegar 2
tablespoons of melted
coconut oil 3
tablespoons of maple syrup 1
tablespoon of One Earth Vanilla Villa blend —
if you can't find it add 1 teaspoon
of vanilla powder or extract 1 teaspoon
of baking powder a pinch
of pink Himalayan salt or sea salt
If the peanut butter dip is too thick add an additional
tablespoon of coconut oil.
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
Natashia,
if you use a full
tablespoon of coconut oil and butter, it will run around 220 calories for the full batch, or 110 per cup.
When you toast it, it should be easier to blend but
if it helps, add a
tablespoon of coconut oil while you blend it to make it smooth.
* 1/4 cup (60 g) unsalted butter * 3
tablespoons extra-virgin olive
oil * 3
tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g) nuts, chopped
if large (try an equal mix
of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked
coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)
* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1
tablespoon organic
coconut oil (the recipe calls for grapeseed
oil but I prefer
coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half
if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor
of using a fresh chile pepper) * 1 1/2 cups
coconut milk (I used one can
of organic «whole»
coconut milk) * handful
of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1
tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead)
1) 3 cups almond flour 2) 3 large eggs 3) 1/2 cup honey 4) 1/2 cup butter or ghee or
coconut oil at room temperature — extra for greasing
if not using paper muffin molds 5) 1
tablespoon of orange zest 6) 2 teaspoons
of baking powder 7) A pinch
of salt 8) 1/2 cup
of slivered almonds
For the pizza dough: 1) 1 1/2 cup tapioca flour (or more
if dough is too sticky + more for rolling dough) 2) 1/3 cup + 2 - 3
tablespoons of coconut flour, separated 3) 1 teaspoon salt 4) 1/2 cup olive
oil 5) 1/2 cup warm water 6) 1 large egg, whisked
If you don't have
coconut cream, you can use 1
tablespoon of coconut oil instead.
If I were doing it, I'd use two more
tablespoons of maple syrup in place
of the stevia, two more
tablespoons of ground oats, and maybe another
tablespoon of coconut oil.
3/4 cup organic pecans or walnuts 2 - 3
tablespoons organic nut butter
of choice (we like cashew butter) 1
tablespoon melted organic
coconut oil 2 cups pitted organic Medjool dates 1/4 cup organic cacao powder (or carob powder — you may want to add a bit
of sweetener
if using carob) 1 teaspoon organic vanilla extract 1 teaspoon organic cinnamon pinch
of salt 1/3 cup organic shredded
coconut (optional)
Fat does not trigger the same satiation mechanisms as carbohydrates do, and
if one adds in an additional 3
tablespoons of coconut oil per day, that is about 360 empty calories.
If you use a different kind
of cookie you may want to add a
tablespoon or two
of coconut oil or vegan butter.
If you prefer a more oily, glossy spread that resembles store - bought peanut butter, add 1 teaspoon
of extra virgin
coconut oil or 1
tablespoon of regular peanut butter to the recipe to make it a little oilier in texture.
If I only have regular peanut butter on hand, I just decrease the amount
of coconut oil by about 1
tablespoon.
If you are looking for a whiter, brighter and sweeter smelling smile simply combine 3
tablespoons of organic
coconut oil with 3
tablespoons of aluminium free baking soda and 25 drops
of natural peppermint
oil to make your very own homemade toothpaste.
Add the
coconut and almonds to a blender or food processor, along with 2
tablespoon of coconut milk (or regular milk
if you prefer) and 2
tablespoons of olive
oil.
Ingredients 270g
of oats 3 ripe bananas (about 340g) 3 red apples (about 350g) 2 carrots (200g) 150g
of sultanas 3
tablespoons of date syrup 2 tbs
of nut butter — peanut butter is especially good (although you can ignore the nut butter totally
if you don't eat nuts) 1
tablespoon of coconut oil 3 teaspoons
of cinnamon 1 teaspoons
of nutmeg 1 teaspoon
of ground ginger Method Preheat the oven to 200C Grate the apples and carrots (no need to peel them) and mash the bananas.
2 boneless, skinless chicken breasts, cut into thin strips 2
tablespoons oil for stir frying (butter /
coconut oil / ghee) 1 teaspoon sesame
oil 2 cloves garlic, peeled and crushed 2 teaspoons fish sauce 2 teaspoons soy sauce 1 lime, juiced 2 teaspoons ground cumin 1 chili pepper (we use anaheim), trimmed and chopped Dash
of hot sauce (
if you want it spicier) 2 teaspoons sesame seeds Salad mix
of your choice Vinaigrette
of your choice (I like using Nourishing Gourmet's Everyday Salad Dressing) Chopped cilantro (optional)
Add the maple syrup and solid
coconut oil (
if your kitchen is warmer and your
coconut oil is a liquid, measure 2
tablespoons of the liquid
oil into a small bowl and place in the freezer until set and then proceed).
If you aren't opposed to it, a couple
of tablespoons of coconut oil blended in will make it set that much better too.
(Side note:
if while dipping the chocolate gets too thick, simply reheat over low on the stove to remelt the
coconut oil, or add up to 2 more
tablespoons of maple syrup to thin out.)