The blueberry bowl was filled coconut milk oats, homemade blueberry compote, fresh strawberries, almond butter, rye granola and
tasted coconut pieces.
I'm obsessed with the blueberry bowl, which is filled with coconut milk, oats, homemade blueberry compote, fresh strawberries, almond butter, rye granola and
tasted coconut pieces.
Not exact matches
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
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)
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.
can
coconut milk (optional) / Definitely adjust quantity of flavorings to suit your own
taste / Optional: add 2 C of uncooked chicken or fish, cut into 1/2 inch
pieces.
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
1 cup green lentils, soaked overnight, drained and rinsed 1 bunch asparagus, sliced into bite - sized
pieces 1 can
coconut milk 1 cup vegetable stock 1 small yellow onion, thinly sliced 2 tbsp fresh ginger, minced 2 tbsp green curry powder salt and pepper, to
taste 1 cup basmati rice
1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10
pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to
taste 1/2 tsp black pepper, more to
taste 1 can (about 2 cups)
coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
Although a
piece of fresh
coconut may
taste sweet, its digestible carbohydrate content is lower, and its fiber content is higher than most fruits and vegetables.
2 tbsp ghee,
coconut or olive oil 1 tsp cumin seeds 1/2 tsp ground turmeric 1/2 tsp ground cardamom 1/2 tsp ground cilantro 1 pinch ground cayenne 1 inch fresh ginger, minced 4 garlic cloves 1 large red onion, diced 2 medium size sweet potatoes, cut into bite - size
pieces 1 fennel bulb, halved and thinly sliced 1 cup lentils, rinsed 2 cups water 2 — 4 tbsp sauerkraut, more for serving 1 -2 tbsp honey salt & pepper, to
taste
6 cloves garlic 1 2 - inch
piece of ginger, peeled 4 black peppercorns 1 cup
coconut milk 4 fresh small red chiles, such as serranos, stems removed 2 small green chiles, such as serranos, stems removed 1 tablespoon vegetable or olive oil 1 teaspoon mustard seeds 2 tablespoons ghee 12 ripe mangos, skin and seeds removed, chopped 4 tablespoons sugar (optional) 1 teaspoon turmeric powder Salt to
taste
1 tbsp cold pressed
coconut oil, ghee or olive oil 1 yellow onion, finely chopped 2 cloves garlic, finely chopped 2 tbsp fresh ginger, finely chopped or 1 tsp ground 2 tbsp fresh turmeric, finely chopped or 1 tsp ground 1 pinch ground cayenne pepper or more to
taste 3,5 cups / 800 ml canned plum tomatoes 1/2 cup / 125 ml uncooked red lentils, rinsed 2 cups / 500 ml water 1 tsp coarse sea salt 1 broccoli, cut into bite - size
pieces 1 fennel, thinly sliced 1 zucchini, cut into bite - size
pieces 1 handful green beans 1 cup / 400 ml cooked butter beans
4 teaspoons ground coriander 2 teaspoons ground cumin 1 teaspoon ground turmeric 5 - inch
piece ginger, peeled and chopped 3 garlic cloves, peeled 20 shallots, peeled 1 cup water 6 tablespoons vegetable oil 6 cups
coconut milk 3 cups rice, washed and drained 4
pieces lemon grass Salt to
taste Fried spring (green) onion rings for garnish
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
1/2 cup water 1 small ball tamarind pulp (or 1 teaspoon lime juice) 1/2 cup warm water 1 cup shredded
coconut 1 1 - inch
piece ginger, grated 2 green chiles, such as serranos, stems removed and halved 2 cloves garlic 1/4 cup minced cilantro 3 large green mangoes 1/2 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 2 tablespoons olive or vegetable oil 1/4 teaspoon mustard seeds 1/2 teaspoon asafoetida 1/2 teaspoon greengram dal 1/2 teaspoon red chile powder 1/2 teaspoon turmeric powder 1/4 cup curry leaves (optional) 1/4 cup cilantro leaves Salt to
taste
Yukon Gold potatoes, peeled and cut into 1»
pieces 6 potol (pointed gourds) or 2 medium zucchini, peeled and cut into 1»
pieces 1 loofah (ridge gourd) or 1 large cucumber, peeled and cut into 1»
pieces Kosher salt, to
taste 1/2 cup fresh or frozen grated
coconut 1 tsp.
1 tablespoon olive oil 1/2 of a medium onion, peeled and slivered 2 large cloves garlic, sliced 2 generous cups baby carrots 3/4 pound seedless cucumbers (3 very small cucumbers) 1 cup cashew
pieces and halves 1 - 14.5 ounce can
coconut milk 1 scant tablespoon vegan fish sauce 1/4 cup very lightly packed fresh cilantro leaves 1/4 cup very lightly packed fresh Thai basil leaves Coarse sea or kosher salt to
taste Freshly ground black pepper to
taste zest of one lime
1 lb of sea bass, cut into 2 or 3
pieces 2 tbsp of
coconut aminos (soy sauce replacement) 1 tbsp of sesame oil 2 tsp of fresh ground ginger 3 - 4 lemon slices salt to
taste red pepper flakes to
taste (optional)
firm tofu, cut into cubes / 1 onion, sliced / 2 cloves garlic, minced / 1 ″
piece of ginger, peeled and minced / 1 can
coconut milk / 1 - 2 T curry powder / Salt & pepper / 1/2 t chili garlic sauce — the heat can be adjusted to your own
taste
Olive oil or
Coconut oil cooking spray 3/4 cup gluten - free baking flour 1 cup water 1/2 teaspoon garlic powder salt and pepper to
taste 2 heads cauliflower, cut into bite - size
pieces 2 tablespoons butter 1/2 cup Ghost Scream ® hot sauce 1 teaspoon honey Preheat oven to 450 degrees F. Lightly grease a baking sheet with
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)
Strain the tea into a warmed glass and finally, the
piece - de-resistance, dribble in the
coconut milk to
taste.
2
pieces of gluten free bread, toasted (I used Anna B's, a local Richmond, VA brand) 1 tsp ghee or
coconut oil 1 large hass avocado 3 tbsp fresh chèvre 1/8 tsp coarse sea salt, or more to
taste 1/8 tsp maple syrup 1/8 tsp hot paprika, or more to
taste
1 whole pineapple skinned cored, and cut into
pieces 1 cup chopped strawberries 3/4
coconut milk 2 tablespoons maple raw agave nectar (I used blue agave nectar or use honey to
taste)
And when it was done I mixed a little agave to
coconut milk and poured it over each
piece like whipped cream (same
taste).
1 tsp of
coconut oil 1 tbsp fresh, minced ginger 1 tbsp fresh, minced garlic 1/4 tsp fenugreek 1/4 tsp brown mustard seeds 1 tsp curry powder 1/4 tsp garlic powder 1/4 tsp ginger powder 1/4 tsp of coriander 1/4 tsp of garam masala salt & pepper to
taste 1 medium head of cauliflower, de-stemmed and chopped into bite - sized
pieces 2 cups of small white button mushrooms, quartered 8 oz firm tofu, cubed 18 oz jar of diced tomatoes 13 oz can of full fat
coconut milk 1/4 tsp each of fenugreek, brown mustard seeds & curry powder 1/4 cup of cilantro, roughly chopped, the juice of a lime & sea salt to garnish
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
3 TBS
coconut oil 1/2 small onion, chopped 2 cloves garlic, minced 3 TBS curry powder 1 tsp cinnamon 1 tsp paprika 1 bay leaf 1/2 tsp grated fresh ginger root 1/2 tsp Swerve (or a drop of stevia glycerite) Celtic sea salt to
taste 2 skinless, boneless chicken breast — into bite - size
pieces 1 TBS tomato paste 1 3/4 cup sour cream (or my homemade dairy free yogurt) 1/2 lemon, juiced 1/2 tsp cayenne pepper
Curried Tomato and
Coconut Soup with Garlic Chickpeas 4 tbls olive oil 300g 1 large onion, roughly chopped 4 cloves of garlic, finely sliced 20g 5 cm piece of fresh ginger, sliced 5g 2 cm piece of fresh turmeric root, sliced or 1/2 tsp of turmeric powder 2 tsp garam masala 1 tsp ground coriander 1 tsp ground cumin 1/2 tsp dried chilli flakes 1 tsp sea salt (+ more to taste) Black pepper, to taste 800 ml 2 x 400g tins of crushed tomatoes 650 ml 2.5 cups vegetable stock (or water + stock cube) 200g 1.5 cups cooked chickpeas (or 1 x 400g tin, drained and rinsed) Flaky sea salt 1 cup 270 ml tin of full fat coconut cream (o
Coconut Soup with Garlic Chickpeas 4 tbls olive oil 300g 1 large onion, roughly chopped 4 cloves of garlic, finely sliced 20g 5 cm
piece of fresh ginger, sliced 5g 2 cm
piece of fresh turmeric root, sliced or 1/2 tsp of turmeric powder 2 tsp garam masala 1 tsp ground coriander 1 tsp ground cumin 1/2 tsp dried chilli flakes 1 tsp sea salt (+ more to
taste) Black pepper, to
taste 800 ml 2 x 400g tins of crushed tomatoes 650 ml 2.5 cups vegetable stock (or water + stock cube) 200g 1.5 cups cooked chickpeas (or 1 x 400g tin, drained and rinsed) Flaky sea salt 1 cup 270 ml tin of full fat
coconut cream (o
coconut cream (or milk)
An easy and simple recipe that combines sweet
coconut and dark chocolate, these chocolate
coconut truffles
taste like a
piece of heaven!
1 bunch kale — stems removed, leaves chopped into bite size
pieces 1/2 medium kabocha squash or other winter squash — roughly chopped, skin removed 1 tablespoon
coconut oil 1 large onion — finely chopped 1 tablespoon curry powder (I used homemade curry from this amazing book) sea salt 1 1/2 cup warm good quality vegetable broth 1 cup unsweetened canned
coconut milk, plus more if needed 1/2 lime — juice Parmesan or sheep / goat milk feta — to
taste, optional freshly ground black pepper 1 - 2 tablespoon finely chopped parsley
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
1 block firm tofu, drained 3 + tbsp nutritional yeast 1/4 tsp salt, or to
taste 1 + tbsp dried fenugreek leaves 1 tbsp dijon mustard 1/2 cup full - fat
coconut milk 1/2 onion, diced 1 + tbsp vegetable oil for frying 2 cloves garlic, minced or pressed 2 handfuls mushrooms, bite - sized or chopped 1 crown broccoli, separated into bite - sized
pieces 1/2 red pepper, chopped 1/2 small zucchini, chopped
Salad ingredients • 4 - 6 corn ears • 2 tablespoons neutral
coconut oil — divided • freshly ground black pepper — to
taste • 3 - 6 ripe, sweet peaches — cut in half • 1 package tempeh — cubed • 1 medium bunch kale — stems removed, leaves cut into bite - sized
pieces • 1/2 tablespoon olive oil • sea salt — to
taste • 1 small head Romaine lettuce — torn into bite - size
pieces • pine nut Parmesan - optional
1 - inch
piece ginger, sliced thinly 4 - 6 whole cardamom pods, cracked 4 - 6 whole black peppercorns 1 cinnamon stick 3 - 4 whole cloves (do not overdo it with the cloves or it will
taste like mouthwash) a few fennel seeds 4 cups filtered water Black, green or red tea (optional) Honey, maple syrup or
coconut sugar (optional) Coconut or other plant - bas
coconut sugar (optional)
Coconut or other plant - bas
Coconut or other plant - based milk
1 block firm tofu, drained 3 + tablespoons nutritional yeast 1/4 teaspoon salt, or to
taste 1 + tablespoon dried fenugreek leaves 1 tablespoon dijon mustard 1/2 cup full - fat
coconut milk 1/2 onion, diced 1 + tablespoon vegetable oil for frying 2 cloves garlic, minced or pressed 2 handfuls mushrooms, bite - sized or chopped 1 crown broccoli, separated into bite - sized
pieces 1/2 red pepper, chopped 1/2 small zucchini, chopped
3 cups vegetable broth 1/2 yellow onion, diced 2 - 3 garlic cloves, minced 2 tsp cumin seed 1 tsp coriander 1 tsp chili powder 1 cup semi-pearled farro 1/4 cup light
coconut milk 1 cup butternut squash, cut into 1»
pieces, baked 3/4 cup frozen green peas 1/3 cup golden raisins 1/2 -3 / 4 cup raw cashews, coarsely chopped Sea salt / ground black pepper to
taste
organic, unsweetened
coconut milk (I used Native Harvest brand) * 2 tablespoons red curry paste (I used Thai Kitchen brand) * 1 large organic sweet potato, chopped into bite - sized
pieces * 1 - 2 cups turkey or chicken stock, preferably homemade * 1 tablespoon palm sugar or organic dark brown sugar * 2 tablespoons fish sauce (I used Thai Kitchen brand) * 1 cup roast turkey, shredded or chopped into bite - sized
pieces * 6 kaffir lime leaves (I used dried ones from Kalystyans in NYC) * 1 red or green chile pepper, minced * 1 bunch baby bok choy, chopped into bite - sized
pieces * 1/2 -1 cup chopped fresh cilantro or Thai basil (or a combination of the two) * fresh lime juice to
taste for serving - optional * sriracha or your favorite hot chile sauce for serving (I used my homemade chile garlic sauce)- optional
6 cloves garlic 1 2 - inch
piece of ginger, peeled 4 black peppercorns 1 cup
coconut milk, recipe here 4 fresh small red chiles, such as serranos, stems removed 2 small green chiles, such as serranos, stems removed 1 tablespoon vegetable or olive oil 1 teaspoon mustard seeds 2 tablespoons ghee, recipe here 12 ripe mangos, skin and seeds removed, chopped 4 tablespoons sugar (optional) 1 teaspoon turmeric powder Salt to
taste
An easy and simple recipe that combines sweet
coconut and dark chocolate, these chocolate
coconut truffles
taste like a
piece of heaven!
Tear 2 cups kale into chip - size
pieces, and toss with 1 tablespoon
coconut oil, 1 tablespoon
coconut flour, and salt and pepper to
taste.
2 servings cod (for me 1/3 lb is a serving — this
piece is about 2/3 lb) 3 - 4 baby carrots 2 - 3 garlic cloves 1/4 cup fresh parsley 1/2 cup fresh cherry tomatoes Fresh lemon slices Salt and pepper to
taste Walnut oil (other oil like
coconut oil or olive oil is great too)
Ingredients: 1/2 medium sized butternut squash, peeled and cubed 1 medium carrot, scrubbed & cut into 1 inch
pieces 1 small onion, diced 1 tbsp of
coconut oil or ghee 1 clove of garlic, minced 1 inch
piece of ginger, peeled & minced 1 - 2 tsp ground turmeric sea salt and pepper to
taste 2 - 3 cups organic bone broth / vegetable broth 8 oz buckwheat noodles (or noodle of choice)
• 4 large carrots, grated • 1 small daikon radish, peeled and grated • 1 English cucumber, thinly sliced • 1/4 cup (60 ml) GF rice vinegar • 1 tablespoon sugar • 1/4 teaspoon salt, plus more to
taste • 2 avocados, halved and pitted • 1 - inch (2.5 cm)
piece ginger, peeled and minced • 2 tablespoons to 1/4 cup (60 ml) water • 1 tablespoon fresh lime juice • 1 garlic clove • 1 tablespoon
coconut oil (OF: omit) • One 16 - ounce (454 g) package sprouted or extra-firm tofu, drained and cubed • Black pepper • 8 ounces (227 g) brown rice noodles • 2 cups (210 g) mung bean sprouts • 1/2 cup (30 g) chopped cilantro • Unsalted peanuts • Chili sauce, such as Sriracha sauce, optional
An easy and simple recipe that combines sweet
coconut and dark chocolate, these chocolate
coconut truffles
taste like a
piece of heaven!
Avocado Mousse • 1 Florida avocado or 2 California avocados • 1/4 cup
coconut syrup, or to
taste • 1 teaspoon vanilla extract • 2 tablespoons lemon juice • 1 / 2 - inch
piece lemon peel • Approximately 1/4 cup almond milk, as needed • Fresh strawberries or raspberries for garnish • Finely grated
coconut
An easy and simple recipe that combines sweet
coconut and dark chocolate, these chocolate
coconut truffles
taste like a
piece of heaven!
Most of the time is spent to the beach: take a walk on the sea shore, along the entire Gulf,
taste pieces of fresh
coconut buy very lovely seller, take a dive and enjoy the clear water, never too cold, and first of all, relax!