Lemon Plum Salad Poppy seed dressing 3 tablespoons raw sesame tahini 1 tablespoon raw honey 1 tablespoon poppy seeds, or more to taste Juice of 1/2 lime 1 ripe lemon plum — pitted 4
tablespoons fresh coconut water or purified water sea salt to taste 1 tablespoon macadamia nut oil (optional)
Not exact matches
1 — 1 1/4 pounds ground dark - meat turkey 2
tablespoons sifted
coconut flour 2
tablespoons dairy - free milk, broth or
water 1 egg or flax gel 1/2 teaspoon dried sage 1/2 teaspoon dried thyme 1/2 teaspoon ground marjoram, oregano or basil 1/2 teaspoon ground cumin or dry mustard 1/4 teaspoon ground black pepper 1 clove garlic, minced or pressed 1/4 cup minced
fresh parsley or 1
tablespoon dried parsley flakes 1/2 — 1 teaspoon salt 1/2 cup minced onion or 1
tablespoon freeze - dried onion or shallot flakes 2
tablespoons extra-virgin
coconut oil, palm shortening or ghee, divided
1/4
fresh coconut meat finely sliced 1 green apple 2 - 3 green chilies 1/2 teaspoon salt 1
tablespoon sugar 4 - 5
tablespoons water
1 1/4 cups freshly ground or soaked spelt, kamut or whole wheat flour 3/4 cup
water mixed with 1
tablespoon of yogurt 1 cup blueberries,
fresh or frozen 1 egg, lightly beaten 1/4 teaspoon fine Celtic sea salt 1/2 cup extra virgin
coconut oil 1/3 cup honey 2 teaspoons baking powder 1 teaspoon vanilla
1 whole
fresh coconut meat chopped to small pieces 400 ml
water 1
tablespoon arrowroot (or potato flour) 300g long green beans 1 large carrot 50g of frozen peas (or more if you like peas!)
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
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
Ingredients: Substituting with some items saves calories and carbs Calories Carbs • 1 1/2 cups Cashews (or 1 1/3 cups ground) 255 9 • 1/4 cup Arrowroot 120 24 • Pinch of Salt 0 0 • 1 teaspoon Baking Powder 0 0 • 1 cup
Fresh Blueberries 80 24 • 1/4 cup Extra Virgin
Coconut Oil - 520 0 SUBSTITUTE Olive Oil 476 0 • 3
tablespoons Maple Syrup 150 39.8 SUBSTITUTE
Water & Splenda 0 trace • 2 teaspoons Vanilla Extract 24 1.1 • 1 Egg 70 0
6
tablespoons butter, cold (buy grass - fed butter here) 1 cup
coconut flour (buy
coconut flour here) 2
fresh eggs 1 teaspoon honey (buy raw honey here) 1/4 teaspoon sea salt (buy unrefined sea salt here) 1/2 cup shredded
coconut (buy unsweetened shredded
coconut here)
water, as needed egg white for brushing
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
1 very ripe banana 1/2 cup of
fresh blueberries + extra for decorating the cookies (optional) 2
tablespoons of milled flaxseeds + 4
tablespoons of
water 1/2 cup of almond butter (peanut butter will work as well) 1 1/2 cup of jumbo oats 1/2 cup of ground almonds 3 -4
tablespoons of roughly chopped hazelnuts 3
tablespoons of melted
coconut oil 3
tablespoons of maple syrup or date nectar a dash of vanilla extract 1 teaspoon of baking powder 3
tablespoon of almond milk pinch of sea salt
1 + 1/4 cup red lentils, preferably soaked for 30 mins or overnight 2
tablespoons coconut oil 1 + 1/2
tablespoons freshly grated ginger 3 cloves garlic, grated 1 large red onion, diced 3 medium sweet potatoes, about 5 cups peeled and chopped 1 + 1/2 teaspoons curry powder 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon sea salt 1 400 ml can
coconut milk (1 + 1/2 cups) 3 — 5 cups
water (or vegetable stock) 1/3 cup shredded unsweetened
coconut 1/4 sesame seeds
Fresh cilantro + lime for serving
Filling 1 cup
fresh carrot juice 1/2 cup meat of young Thai
coconut 1/2 cup Brazil nut milk OR any other nut or
coconut milk 1/2 cup raw agave syrup 1/2 cup
coconut butter 1/4 cup date paste 1/2
tablespoon vanilla extract 1/2
tablespoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/2 cup Irish moss — soaked in hot
water for at least 10 minutes
1 cup
fresh coconut meat, chopped fine or coarsely grated 2
tablespoons butter 1 small onion, chopped fine 1 habanero chile, stem and seeds removed, minced 1 cup white rice 1 cup
coconut milk (steep additional grated
coconut meat in hot
water) 1 cup chicken stock
1/2 cup tamarind pulp 3/4 cup
water 4 green chiles such as jalapeños, seeds and stems removed, sliced into rings 1 cup chopped shallots 5 cloves garlic, minced 2
tablespoons finely chopped
fresh ginger 3
tablespoons vegetable oil 1 teaspoon ground cayenne 1 3 - pound chicken, skinned, boned, and cut into 1 - inch cubes 1 1/2 cups
coconut milk, see recipe, here 4 green New Mexican chiles, roasted and peeled, stems and seeds removed, chopped
Coriander Bread Thins 2 cups raw cashews — soaked overnight 1 cup meat of
fresh young Thai
coconut 1/2 cup Irish moss — thoroughly washed and soaked in hot
water for at least 10 minutes 1 cup
water from
fresh young Thai
coconut or purified
water 1
tablespoon honey or another sweetener of choice 3 garlic cloves — 2 whole, and 1 finely chopped 1 small chili — 1/2 of it finely chopped 2 teaspoons coriander seeds — ground 1 teaspoon cumin seeds — ground 1 1/4 teaspoon salt freshly ground black pepper 3/4 cup brown flax seeds — ground 1/8 cup ground almonds 1 cup chopped cilantro
Coconut - Cilantro Cream Cheese 1 cup meat of fresh young Thai coconut 1/2 cup water of fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice —
Coconut - Cilantro Cream Cheese 1 cup meat of
fresh young Thai
coconut 1/2 cup water of fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice —
coconut 1/2 cup
water of
fresh young Thai
coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice —
coconut 1/3 cup
coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice —
coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot
water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1
tablespoon lemon juice 1
tablespoon nutritional yeast 1 teaspoon salt 3
tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup
fresh cilantro leaves or other herbs of your choice — chopped
10 dried red chillis, such as Piquins, stems and seeds removed, soaked in hot
water for 30 minutes, then coarsely chopped 2 cups grated
coconut (
fresh preferred) 5 cups
water 5 almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1
tablespoon ground turmeric 5 cloves garlic 1
tablespoon shrimp paste 10 shallots, peeled 1
tablespoon white pepper 1
tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots, sliced lengthwise 2
tablespoons soy sauce 3 teaspoons sugar Salt to taste
1 teaspoon thin slices peeled galangal 1 clove garlic, peeled 1 1/2
tablespoons finely julienned kaffir lime leaves 1/4 teaspoon turmeric powder 1/4 cup minced lemongrass 5 dried piquin chiles, seeded and soaked 10 minutes in lukewarm
water, chopped fine 2
tablespoons fish sauce (Nam Pla) 1 egg, well beaten 2
tablespoons granulated sugar 2 cups
coconut milk (not
coconut cream) 1 1/2 pounds snapper (or catfish or trout) fillets, sliced into strips 1 / 2 - inch thick 8 banana leaves, cut 14 inches by 10 inches 1/2 pound
fresh spinach, stems removed
* 1/2 cup roasted cashews * 1/4 cup toasted, unsweetened, dried
coconut * 1/2 medium onion, roughly chopped * 1/4 cup canned diced tomatoes * 2
Tablespoons water * 1 teaspoon cayenne * 2 teaspoons ground fennel * 2 teaspoons ground cumin * 1/2 teaspoon fenugreek seeds * 1 Serrano pepper, quartered lengthwise * 1/2 cinnamon stick * 1/2 teaspoon
fresh minced ginger * 2 pounds boneless chicken (I used thighs) * 2
Tablespoons oil * 1 can (~ 15 ounces)
coconut milk * Salt and pepper to taste
ingredients ROASTED RHUBARB AND STRAWBERRIES: 1 quart strawberries (hulled, sliced 1 / 2 - inch thick) 2 bunch rhubarb stalks (about 10 stalks, cut into 1 — 1 1/2 - inch pieces) 1/4 cup sugar (divided) TART SHELL: 1 sheet puff pastry (thawed) all - purpose flour (for dusting) 1 egg (lightly beaten) 1 teaspoon
water ROASTED STRAWBERRY COMPOTE: 1 recipe roasted strawberries (above) 2
tablespoons water 2
tablespoons sugar 1
tablespoon lemon juice LEMON RICOTTA FILLING: 2 cups whole milk ricotta 1 and 1/2
tablespoons coconut oil 2
tablespoons sugar 1 lemon (zested) 1 teaspoon Kosher salt TO SERVE: 2
tablespoons granulated sugar 1
tablespoon fresh basil leaves (finely chopped) 2 teaspoons lemon zest
2
tablespoons coconut oil or olive oil 2 garlic cloves, minced 1 cup finely chopped onion 8 — 10 medium mushrooms, finely chopped 1/2 cup finely chopped green bell pepper 1/2 cup finely chopped red bell pepper 1/2 cup finely chopped carrots 1 jalapeño pepper or other hot pepper, seeded and minced (optional) 1 cup frozen corn kernels 1 teaspoon ground cumin 1/2 teaspoon ground coriander 2
tablespoons chili powder, or to taste 2 teaspoons sea salt, or to taste 1/2 teaspoon black pepper 1 28 - ounce can diced tomatoes 1 15 - ounce can tomato purée 1 15 - ounce can kidney beans, drained 1 15 - ounce can black beans, drained 1 15 - ounce can red beans, drained 2 1/2 cups
water 1/2 cup dry bulgur wheat Hot sauce or cayenne pepper (optional) 1/4 cup minced
fresh cilantro, for garnish Tofutti sour cream, for garnish (optional)
1
Tablespoon Coconut Oil 8 - 12 oz Pork Sausage 4
Tablespoons Organic Butter 1 Teaspoon
Fresh Ground Pepper 1/2 Cup Organic AP Flour 3 Cups Milk 1 Cup
Water 1 Teaspoon Salt
4 cobs of corn, cooked and cut from the cob (save the
water you boil the corn in to use as broth in the soup) 6 - 8 new potatoes (about golf ball sized) 2
tablespoons olive oil 1 onion 3 stalks celery, chopped 2 carrots, chopped 1 can
coconut milk 1 red pepper, minced 1 shallot, minced 1 jalepeno pepper, seeded and finely chopped 1/4 cup
fresh dill, finely chopped 1/4 cup chives, finely chopped Salt and pepper
* 3
Tablespoons vegetable oil * 1/3 cup minced shallots * 1 Serrano pepper, sliced into thin rounds * 2 teaspoons ground coriander * 1 teaspoon ground cumin * 1/2 teaspoon fenugreek seeds * 1 teaspoon ground cinnamon * 1 teaspoon cayenne pepper * pinch ground cloves * 1/2 teaspoon ground cardamom * 3 cloves garlic, minced * 2 teaspoons grated
fresh ginger * 1 stalk lemongrass, woody ends removed, and bruised * 1/2 teaspoon salt * 1 teaspoon paprika * 1 cup
water * 1 pound shrimp * 1 cup
coconut milk * cilantro leaves, for garnish (optional)
4 cups
water 1 teaspoon salt (may need more, but add gradually) 1 - cup medium coarse cornmeal or polenta 2 - 3
tablespoons nutritional yeast flakes (optional) 1 + cup
coconut, soy, rice, oat, or almond milk 2 cloves garlic, minced 1 small red onion, chopped 1/2 cup sundried tomatoes soaked until soft, drained, and chopped 1
tablespoon fresh basil, minced 1
tablespoon fresh parsley, minced
2 cups
fresh or frozen blueberries 2 cups
coconut water or unsweetened
coconut beverage 5
tablespoons almond butter 1/4 cup hemp seeds 1/4 cup
water 3
tablespoons agave or maple syrup 1 teaspoon vanilla extract
Substitutions • Chipotle:
fresh jalapeño, seeded and chopped, or 1 teaspoon chili powder • Agave nectar:
coconut nectar or any other liquid sweetener • Tomato: 1 1/2 cups grape or cherry tomatoes, halved • Hempseeds: sesame seeds Chef's Tip: Feel free to reduce the oil to 2
tablespoons, adding a splash more
water as necessary to get the desired consistency.
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.
Yield: 12 muffins Ingredients: 1 1/2 cups freshly ground or soaked spelt, kamut or whole wheat flour 1/2 cup
water mixed with 1
tablespoon of yogurt 1 cup blueberries,
fresh or frozen 1 egg, lightly beaten 1/4 teaspoon fine Celtic sea salt 1/2 cup extra-virgin
coconut oil 1/3 cup honey 2 teaspoons baking powder 1
tablespoon fresh grated ginger 1 teaspoon ground ginger
2 cups macadamias 1 cup
coconut cream 1 1/4 cups
water 2
tablespoons cacao powder 1/4 teaspoon vanilla powder 6
fresh dates pitted
Strawberry Mango Lemonade Smoothies 1 1/2 cups
coconut water, chilled 2
tablespoons fresh Meyer lemon juice 1 cup
fresh or frozen mango chunks 1 cup frozen strawberries Natural sweetener, if needed
1 tbsp
coconut oil 2 tsp mustard seeds 1 tsp cumin seeds 1 white or yellow onion, diced 3 carrots, peeled and diced 1
tablespoon finely grated or minced
fresh ginger, or 1 teaspoon ground ginger 3⁄4 cup (140 g) white basmati or jasmine rice, rinsed 1 cup (200 g) dried moong dal, toor dal, urad dal, or red lentils 1 tsp ground turmeric 1⁄4 tsp ground cloves 1 tsp salt 1⁄4 tsp freshly ground black pepper 4 cups (950 ml) low - sodium vegetable broth 2 cups (475 ml)
water
1 medium onion, finely chopped 2
tablespoons vegetable oil 1
tablespoon fresh ginger, peeled and finely chopped 2 garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1
fresh jalapeño or serrano chili (about 2 1/2 inches), finely chopped (discard seeds) 2 cups
water 1 1/2 cups dried red lentils 1 13 - to 14 - ounce can unsweetened
coconut milk 1 pound (about 2 medium - sized) zucchini, diced into 1 / 4 - inch pieces 1 cup loosely packed
fresh cilantro sprigs
2
tablespoons extra-virgin olive oil 1 pound parsnips, peeled and chopped (about 3 cups) 1/2 pound sunchokes, peeled and chopped (about 1 cup) 4 - 5 garlic cloves, chopped 2 teaspoons garam masala 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon salt, plus more for seasoning 2 cups
water 1 1/2 cups low - sodium vegetable broth 1 1/2 cups unsweetened
coconut milk or unsweetened
coconut cream 1
tablespoon fresh lemon juice freshly ground pepper farro, barley or brown rice, cooked (optional)
Substitute 2 teaspoons
coconut oil for the ghee and sesame oil, add 1
tablespoon fresh lime juice, 2 teaspoons honey, 1/4 cup
coconut milk (instead of
water) and 1/4 cup chopped
fresh cilantro.
Watermelon
Coconut Water Ice Pops 4 cups fresh watermelon chunks, seedless or seeds removed 1/2 cup coconut water Juice from 1 fresh lime 2 to 4 tablespoons organic evaporated cane sugar 8 (5 - ounce) paper cups Foil squares Wooden
Coconut Water Ice Pops 4 cups fresh watermelon chunks, seedless or seeds removed 1/2 cup coconut water Juice from 1 fresh lime 2 to 4 tablespoons organic evaporated cane sugar 8 (5 - ounce) paper cups Foil squares Wooden s
Water Ice Pops 4 cups
fresh watermelon chunks, seedless or seeds removed 1/2 cup
coconut water Juice from 1 fresh lime 2 to 4 tablespoons organic evaporated cane sugar 8 (5 - ounce) paper cups Foil squares Wooden
coconut water Juice from 1 fresh lime 2 to 4 tablespoons organic evaporated cane sugar 8 (5 - ounce) paper cups Foil squares Wooden s
water Juice from 1
fresh lime 2 to 4
tablespoons organic evaporated cane sugar 8 (5 - ounce) paper cups Foil squares Wooden sticks
2 Cups Farro 3 Cups Filtered
Water 1 Tablespoon Whey 2 Tablespoons Coconut Oil 1 Large White Onion 1 large Bunch Fresh Chard (about 6 - 8 large stalks) 2 Teaspoons Salt 4 Cups Stock Or Water (if using a dark stock use 1/2 stock to 1/2 w
Water 1
Tablespoon Whey 2
Tablespoons Coconut Oil 1 Large White Onion 1 large Bunch
Fresh Chard (about 6 - 8 large stalks) 2 Teaspoons Salt 4 Cups Stock Or
Water (if using a dark stock use 1/2 stock to 1/2 w
Water (if using a dark stock use 1/2 stock to 1/2
waterwater)
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
♥ 1 cup warm
water ♥ 2
tablespoons ground flax seeds ♥ 2 cups self - raising flour ♥ 1 teaspoon salt ♥ 1 teaspoon baking soda ♥ 1/2 teaspoon cinnamon ♥ 1/2 cup full fat
coconut milk ♥ juice of half a lemon ♥ 1/2 cup melted
coconut oil ♥ 2/3 cup granulated sugar ♥ 3 large ripe bananas, mashed ♥ 1 cup
fresh blueberries
1 teaspoon extra virgin olive oil 1/2 yellow onion, chopped 1 clove garlic, minced 1 cup strained tomato 1 cup pumpkin puree 1 1/2 cups
water 1 1/2 tesapoons salt 1/2 teaspoon cinnamon 1
tablespoon maple syrup 1 teaspoon
fresh minced sage, plus extra for garnish 1 teaspoon
fresh lemon juice 1/2 cup
coconut milk
• 1/4 cup ground almonds • 10 - 12
fresh sage leaves • 1 garlic clove • 1/2
tablespoon olive oil • 2 eggs • 2
tablespoon coconut oil • 2
tablespoons water • 1/2 teaspoon salt • 3
tablespoons coconut flour • 1/4 teaspoon baking soda • 1/2 a grated courgette
1/2 cup raw pepitas 3 cups fairly tightly packed chopped kale 2 1/2 cups
water 3
tablespoons freshly squeezed lemon juice 1/4 cup apple juice 1/2 cup mashed avocado 1
tablespoon peeled and minced
fresh ginger 1 teaspoon seeded and diced hot pepper 1 1/2 teaspoons sea salt, or to taste ¹ ⁄ 8 teaspoon ground black pepper Pinch of cayenne pepper 1/4 teaspoon chipotle chile powder, or 1/2 teaspoon chili powder (optional) 1
tablespoon coconut oil or olive oil (optional) 2 teaspoons wheat - free tamari or other soy sauce, or to taste (optional) 1
tablespoon minced
fresh cilantro 1/4 cup seeded and minced red bell pepper, for garnish
1 teaspoon ground cayenne chile 1 cup yellow split peas, cleaned and rinsed 1/4 teaspoon turmeric 3 cups
water 1
tablespoons vegetable oil 4 serrano chiles, stems removed, chopped 1
tablespoon minced
fresh ginger 2 cup chopped onions 1 clove garlic, chopped 1 teaspoon ground coriander 2 teaspoon ground cumin 1 medium tomato peeled and chopped 2 cups cooked white rice (optional) Garnish: Flaked
coconut Chopped
fresh cilantro
Filling 2 cups meat of
fresh young Thai
coconut 1 cup
water of
fresh young Thai
coconut 3/4 cup
coconut oil — gently warmed in warm
water or the dehydrator to soften 1/4 cup Irish moss — washed thoroughly and soaked in hot
water for at least 10 minutes 1 cup each raw macadamia and raw cashew nuts — soaked for 2 - 4 hours 2
tablespoons freshly squeezed lemon juice 2
tablespoons nutritional yeast 1 - 2 teaspoons salt about 6
tablespoons purified
water 1 cup of chopped olives of your favourite kind (may I suggest Cerignola olives that come with pits and taste velvety) 1 cup of chopped sun - dried tomatoes (this time I made an exception and used tomatoes preserved in olive oil instead of the dry variety) 1 packed cup
fresh basil leaves — or more to taste
fresh red and yellow tomatoes for garnishing — optionalIn a high speed blender, combine the
coconut meat,
water and oil with the Irish moss until very smooth.
Orange - Cinnamon Crepes 3 cups meat of
fresh young Thai
coconut 1 orange — peeled and cut into large pieces 1/4 to 1/2 cup
fresh coconut water 1 cup golden flaxseed — ground 2 - 3
tablespoons raw agave syrup OR another sweetener of your choice 2 teaspoons ground cinnamon
3 cups all - purpose flour 1 teaspoon salt 1 cup sugar 1
tablespoon baking powder 2 cups finely grated
fresh coconut 1/3 cup raisins (optional) 1/2 cup evaporated milk 1/2 cup
fresh coconut water 2 sticks (1 cup) unsalted butter, melted and cooled 1 large egg, lightly beaten 1 teaspoon mixed essence or vanilla extract 1/2 teaspoon
coconut extract 6 ounces Collection Etienne Chucuri 65 % Bittersweet chocolate, chopped
~ 20 - 30 prune plums (about 2 pounds) 1/4 cup + 2
tablespoons coconut sugar zest of 2 clementines (or one large orange) 1
tablespoons clementine or orange juice 1 teaspoon vanilla extract 1/2 teaspoon orange flower
water or 1 teaspoon Grand Marnier 1 - inch piece
fresh ginger, grated a few
tablespoons flour pinch of salt
* 2 teaspoons cooking oil (I used organic
coconut oil) * 1/4 pound
fresh hot chiles, such as Cayenne, Cherry, Fresno, Habanero, Holland or Dutch, Jalapeño, Serrano, or Thai Chile (I used a combination of Jalapeños and Serranos), chopped * 1/4 pound
fresh mild chiles, such as Anaheim, Banana, Pasilla, Shishito, or sweet peppers (I used sweet red pepper), chopped * 4 cloves garlic, chopped * 2
tablespoons light brown or palm sugar (I used organic
coconut sugar) * 4
tablespoons rice vinegar or wine vinegar (I used organic brown rice vinegar) * 1
tablespoon fish sauce * 1/2 cup hot
water