You can put
a tablespoon of coconut oil into a little container — and add a few drops of essential oil like Dgest Zen — and then rub that on the belly as needed.
Coconut oil (pour
a tablespoon of coconut oil into silicon ice trays and keep in the fridge for a quick fat - burning snack)
I try to add
a tablespoon of coconut oil into my daily diet.
Measure 1
tablespoon of coconut oil into your cast - iron pan.
Not exact matches
2
tablespoons peanut or vegetable
oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut
into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light
coconut milk 1/2 cup
of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut
into 1 - inch cubes 3 potatoes, peeled and cut
into 1 - inch cubes 1 cup frozen peas 3
tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2
tablespoons neutral
coconut oil or ghee — divided 1 cup millet — soaked overnight juice
of 2 lemons — divided 2
tablespoons olive
oil — divided 1
tablespoon tamari 2
tablespoons sweet miso paste 1
tablespoon mustard 1 garlic clove — minced pinch
of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn
into bite - size pieces
Then chop the cauliflower
into bite sized pieces and place them in a baking tray with one
tablespoon each
of coconut oil and tamari, as well as a sprinkling
of salt and paprika.
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
2
tablespoons ghee or
coconut oil, divided 1 medium to large sweet potato, peeled and finely chopped (about 2 cups chopped) 1 small red onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn
into bite size pieces 2 cloves garlic, minced 4 eggs Sea salt and freshly ground black pepper to taste Pinch
of cayenne pepper (optional)
For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block
of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots
of paper towels, and then top with a heavy book or pot); (2) chop the tofu
into cubes; (3) toss tofu with 1 1/2
tablespoons of coconut aminos (or soy sauce or tamari) along with 1
tablespoon melted
coconut oil and red chili flakes; (4) add in 1 1/2
tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking time.
3 cups butternut squash, cubed 2 cups green beans, trimmed and cut
into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut
into 1 - 2 inch cubes 3
tablespoons extra virgin olive
oil 5 garlic cloves, chopped 1
tablespoon chopped ginger 1 small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can)
coconut milk salt and pepper to taste pinch
of chili pepper flakes (I used bird's eye chili flakes, which is hotter than regular red pepper flakes.
1 bunch organic kale, washed and dried and torn
into large pieces 3
tablespoons coconut oil 3
tablespoons cocoa powder 1
tablespoon raw honey 1 teaspoon cinnamon pinch
of sea salt 1/3 cup
coconut flakes
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
What's in it: For the french toast --- 1/2 large loaf
of multigrain bread, ideally a few days old, cut
into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1
tablespoon coconut oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2
tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt
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
1 teaspoon fennel seeds 1 teaspoon poppy seeds 5 cloves garlic 1 - inch piece ginger 1 large onion, chopped and divided
into 2 parts 1 large bunch
of cilantro, chopped and divided
into 2 parts 2 serrano chiles, seeds and stems removed 1
tablespoon butter or olive
oil for sauteeing 1 teaspoon turmeric 4 large tomatoes, quartered 1 1/2 cups
coconut milk 1 cup yogurt 2 cups coarsely chopped vegetables, such as carrots, potatoes, and cauliflower
I had melted the
coconut oil, but I think I let it sit too long before I whisked, so I threw in about half a
tablespoon more, worried that the hard bits would stick to the side
of the bowl and not make it
into the batter.
-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
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.
1/2 cup popcorn kernals 2 - 3
tablespoons oil (
coconut or vegetable
oil work well) sea salt to taste 1 6 - oz bar
of dark chocolate 1 6 - oz bar
of white chocolate 3 full sized candy canes, crushed (I put mine
into a large plastic bag and used my rolling pin to let out some aggression)
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!
With damp hands (I like to rub mine with a little
coconut oil, but you do you), roll
tablespoon - sized amounts
of the mixture
into balls and place them on a plate or parchment - lined baking sheet.
- With damp hands (I like to rub mine with a little
coconut oil, but you do you), roll
tablespoon - sized amounts
of the mixture
into balls and place them on a plate or parchment - lined baking sheet.
2
Tablespoons Olive or
Coconut Oil 3 Cloves Garlic, Peeled & Chopped 1 Small Onion, Peeled & Chopped 1
Tablespoon Ground Tumeric 4
Tablespoons Grated Fresh Ginger 1 Cup Red Lentils, Sorted 3 Medium Sweet Potatoes, Peeled & Cut
Into 2 - inch Pieces 6 Cups Organic Vegetable Broth 1/3 Cup
Coconut Milk Pinch Red Pepper Flakes Salt & Pepper To Taste Garnish
of Choice (See Notes Above)
1/2
of a 4 - pound spaghetti squash, with the seeds scraped out Water for the baking pan 2
tablespoons refined
coconut oil 2 cloves garlic, minced 1 - 2 canned chipotle chilies in adobo sauce, seeded and minced 1-1/2 bunches (about 12 ounces) kale, chard, mustard greens, collard greens or a combination, cut
into 1 / 2 - inch strips 1 to 1-1/2 cups low sodium vegetable stock 3/4 teaspoon fine sea salt 1/3 cup raisins 1/4 cup pine nuts 2
tablespoons extra virgin olive
oil
For convenience sake, here is the ingredient list: 1 1/2 cups almond flour OR dry roasted, unsalted, sunflower seeds ground
into a meal * (not almond meal) 2
Tablespoons coconut flour 4 Tablespoons ground golden flax 1/2 cup sucanat 1/4 cup water 1/4 cup molasses 1 1/2 — 2» piece of fresh ginger (longer for a narrow piece, shorter for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream of tartar 1/4 teaspoon salt extra sucanant * To dry roast sunflower seeds bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin
Tablespoons coconut flour 4
Tablespoons ground golden flax 1/2 cup sucanat 1/4 cup water 1/4 cup molasses 1 1/2 — 2» piece of fresh ginger (longer for a narrow piece, shorter for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream of tartar 1/4 teaspoon salt extra sucanant * To dry roast sunflower seeds bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin
Tablespoons ground golden flax 1/2 cup sucanat 1/4 cup water 1/4 cup molasses 1 1/2 — 2» piece
of fresh ginger (longer for a narrow piece, shorter for wide), peeled 1
tablespoon cinnamon 2
tablespoons olive oil or coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream of tartar 1/4 teaspoon salt extra sucanant * To dry roast sunflower seeds bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin
tablespoons olive
oil or
coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream
of tartar 1/4 teaspoon salt extra sucanant * To dry roast sunflower seeds bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin to darken.
In the meantime, make the date caramel by adding the dates, peanut butter, 1
tablespoon of coconut oil and 1/4 cup sweetener
into the food processor and process on high until smooth.
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).
1
tablespoon vegetable
oil 2 teaspoons sesame seed
oil 1 shallot, finely diced 1 scant
tablespoon red curry paste 1
tablespoon freshly grated ginger 1/2 teaspoon ground coriander 400g tin
coconut milk 1 heaped teaspoon brown sugar or grated palm sugar 2
tablespoons fish sauce 1
tablespoon soy sauce 3 - 4 whole lime leaves juice
of 1 lime 1 red and yellow sweet pepper, deseeded and roughly chopped 500g salmon fillets, cut
into chunks salt, to taste several stems Thai basil or baby basil leaves blanched green beans 2 - 3 scallions, julienned steamed jasmine rice, to serve
1
tablespoon Primal Kitchen ® Avocado
Oil 3 to 4 pounds boneless pork butt / shoulder roast 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon salt 1 teaspoon black pepper 2 - inch piece
of fresh ginger, peeled and thinly sliced 4 cloves
of garlic, finely chopped 1 onion, peeled and cut
into 8 chunks 1/2 can
of coconut milk Lime wedges for garnish
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
2
tablespoons olive
oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece
of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can
coconut milk or lite
coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups
of water) 1
tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut
into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest
of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs
of basil or cilantro
Into a big pot heat up 1
tablespoon of coconut oil.
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
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
With
coconut oil on your hands, roll about 1
tablespoon of the mixture
into a ball.
Ingredients: 1/4 cup finely minced sweet onion (such as Vidalia or Walla Walla) 3
tablespoons low - sodium soy sauce 2 teaspoons toasted sesame
oil 1 teaspoon Sambal Oelek (or hot sauce
of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1 teaspoon toasted sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced
into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston lettuce For Serving: (optional) Toasted
coconut flakes Chopped macadamia nuts
Then pour the chickpeas, along with the
coconut oil, peanut butter and 1
tablespoon of vanilla extract
into your food processor bowl (no need to clean any excess sugar from the previous step).
Next, measure 3
tablespoons of Extra Virgin
Coconut Oil into the honey.
* You can not let
Coconut flour sit long, as soon as you mix this batter, ensure you put it right
into the oven * If you want chocolate muffins, you can add between 1/4 - 1/2 cup
of cocoa powder to your taste liking * You can store these in an airtight container for 3 days * You can substitute the butter with
Coconut Oil but I haven't tested it and 8
tablespoons would probably be too oily.
Take a small handful and shape
into round, flat cakes and drop
into hot pan (I use two
tablespoons of coconut oil for frying).
Blend
into a
tablespoon of base
oil — could be whatever takes your fancy such as grapeseed,
coconut, or almond
oil.
Extra-virgin
coconut oil makes an excellent medium - heat cooking
oil, so throw a few
tablespoons into your broccoli stir - fry, and you'll get all the benefits and none
of the worry.
Supper: — 50 grams (dry)
of organic rolled oats, boiled (love my oatmeal despite articles like: http://www.marksdailyapple.com/are-oats-healthy/#axzz337CyW4pg); — 1,5
tablespoons of flaxseed; — 1 banana and some goji berries (dried) added
into the oatmeal; — 1 teaspoon
of organic virgin
coconut oil.
In case you haven't heard about it,
oil pulling refers to putting a
tablespoon of oil, any kind but preferably
coconut,
into your mouth & swishing it around for 20 minutes.
If you're a chronic case, you might want to start with 1
tablespoon of coconut oil and add it
into your breakfast plus 1/2
tablespoon at dinner time.
Toss a good amount
of grass - fed butter or
coconut oil (maybe 8
tablespoons)
into a big pot.