Not exact matches
Pastry 3/4 cup / 100 g oat flour (or 1 cup / 100 g rolled oats mixed
into flour in a food processor) 1/3 cup / 50 g rice flour 1/2 cup / 50 g almond flour 2
tbsp potato starch or arrowroot 1/2 tsp sea salt 90 g / 3 oz chilled butter or solid
coconut oil, cut
into dices 3 - 4
tbsp ice - cold water
I wish they were a little easier to form
into balls... I even added 1 more
Tbsp of
coconut oil and about 6 more medjool dates... I'm assuming a Vitamix would do a better job than my mini food processor.
I added in 1
Tbsp of cocoa powder with the dry ingredients to make this more chocolatey and used canola
oil instead of
coconut oil, then when I made it I put the mixture
into muffin cups and pressed down as hard as I could with a spoon.
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut
into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2
Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1
Tbsp Red Boat Fish Sauce 1
Tbsp coconut oil 4 cubes of frozen
coconut milk (about 1/2 cup
coconut milk)
Asian eggplant, cut
into 3 x 1 / 2 - inch pieces 2
tbsps vegetable
oil 1 medium onion, quartered lengthwise and sliced thinly 2 tsps garlic, minced 1/4 cup Chinese cooking wine, sake, or water 1/2 cup Vietnamese stir - fry sauce (see below) 1/2 cup + 2
tbsps water 1/4 cup unsweetened
coconut milk, stirred 2 tsps Asian chili paste 4 green onions, green parts only — cut
into 3 / 4 - inch pieces
1
tbsp coconut oil 1 onion, chopped 900g butternut squash, peeled, deseeded and cut
into small chunks 1/2 tsp dried chilli flakes 600 ml vegetable stock 100g organic watercress, roughly chopped Celtic or Himalayan salt and black pepper, to taste
Serves: 2 - 3 Preparation Time: 15 minutes Cooking Time: 15 - 20 minutes Ingredients: For the aubergine and cauliflower curry: 25g raw grass - fed butter (for a vegan option use 25g
coconut oil) 1/2 head of cauliflower (cut
into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2
tbsp garam masala powder 1
tbsp ground cumin 1...
filling: 1 cup red potatoes, sliced thinly
into rounds 1 medium onion, halved and sliced
into half - moons 3 cloves garlic 3
tbsp olive
oil (or
coconut oil, or ghee) 3
tbsp fresh rosemary 1/2 tsp pepper 1 tsp coarse sea salt 8 free range eggs
Once the batter has been left to do its thing for 10 mins, heat a
tbsp or so of
coconut oil in a nonstick pan and spoon a couple of
tbsp of pancake mixture
into the pan.
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
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
1 butternut squash, peeled, seeds removed, cut
into cubes 3/4 cup light
coconut milk 2
tbsp olive
oil 2 cloves garlic, minced 2 tsp dried rosemary 1 tsp crushed red pepper flakes 10 - 12 shiitake mushrooms, stems removed, cut
into thin strips 4 zucchini, spiralized
into fettuccine
Red Curry Beef and Mushrooms 1
tbsp peanut
oil 1 lb top round 1 red bell pepper, seeded and cut
into slivers 8 oz cremini mushrooms, sliced 2 tsp minced ginger root 3 cloves garlic, minced 3 tsp red curry paste 1 cup low - fat
coconut milk 1 cup chicken broth 1/2 lb.
25g raw grass - fed butter (for a vegan option use 25g
coconut oil) 1/2 head of cauliflower (cut
into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2
tbsp garam masala powder 1
tbsp ground cumin 1 tsp tumeric 1
tbsp cinnamon 1 tsp chilli powder 1/4 tsp Himalayan pink salt 1
tbsp coconut sugar Half a bulb of garlic (cloves peeled) 3 ″ piece of root ginger (peeled) 1
tbsp tomato paste 1 tin chopped tomatoes (or 400g chopped tomatoes) 1 tsp tamarind paste (optional) Juice of 1 lemon 1 white onion 4
tbsp coconut milk 4 spring onions
Butternut squash sauce 1 butternut squash, peeled, seeds removed, cut
into cubes 1
tbsp olive
oil salt and pepper 3/4 cup light
coconut milk 1 tsp crushed red pepper flakes
Ingredients: 3 Bell Peppers, red, orange, yellow or green 10 White Mushrooms, peeled & brushed 1 small Onion, thinly diced
into strips 1
tbsp Coconut Oil 1
tbsp Soy Sauce 1/2
tbsp Ginger, grated 2 cloves Garlic, minced Splash of Rice Vinegar Pink Salt & Pepper to taste Peanut Sauce & Sesame Seeds to top
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)
1/3 c. olive or vegetable
oil (I actually like to use
coconut oil instead, me not Elise) 1 c. granulated sugar 3 eggs 2 tsp almond extract 1 tsp pur vanilla extract 3 1/4 cups all - purpose unbleached flour 1
Tbsp baking powder Zest of two oranges 3/4 c. dried cranberries 1/2 c. white chocolate chips Dust the cranberries and chocolate chips with a little of the dry mixture before folding
into the dough to prevent clumping and sticking.
Ingredients: 1
tbsp virgin
coconut oil 2 cloves garlic, minced 1 onion, cut
into crescents 1/2
tbsp turmeric 1/2
tbsp cumin 1
tbsp coriander 1/2 tsp onion powder 1 small butternut squash, peeled and diced small 2 stalks celery, chopped 4 green onions, chopped 2 cups kale, torn and roughly chopped 1 cup water 1 tsp salt 2 chicken breasts, cooked and cut
into pieces 1 can full fat
coconut milk
4 medium - sized sweet potatoes, peeled and cut
into 1 - 2 ″ chunks 3 shallots, peeled and chopped 4 garlic cloves, peeled and minced 1
tbsp freshly grated ginger root 2 tsp curry powder 3 - 4 cups chicken stock 1
tbsp extra-virgin olive
oil (or virgin
coconut oil) 1 can
coconut milk
For the smoky cauliflower: 4
tbsp coconut oil, divided 1 large yellow onion, chopped Sea salt Freshly ground black pepper 1 large head cauliflower, cut
into florets 1/2 jalapeño, finely chopped 1 tsp smoked paprika 1 tsp pure maple syrup 2
tbsp freshly squeezed lime or lemon juice
1 cup mixed Blue and Yellow Oyster Mushrooms, pulled apart from their bases
into smaller portions 1/2 cup Maple Syrup 1
tbsp Hungarian Bittersweet Smoked Paprika 1/4 cup
Coconut Oil 1/2 tsp salt, or more to taste
brown rice fettucine noodles 1
Tbsp coconut oil 2 cloves garlic, minced 1/2
Tbsp ginger, minced 1 cup onion, diced 1 cup mushrooms, chopped 1 cup carrots, chopped 1 medium head of broccoli, cut
into florets 1 lime Scrambled egg (optional) 2
Tbsp tamari 2
Tbsp nut butter (like NuttZo) 1/2
Tbsp maple syrup Cook rice noodles according to package instructions.
Poached eggs, tahini and pan-fried avocado 2
tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2
tbsp olive or
coconut oil2 just ripe avocados, cut
into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3
tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive
oil for drizzlingSqueeze lemon juice (optional) 01.
Noodle, chicken and aubergine
coconut laksa 1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut
into 5 mm slices 2
tbsp olive
oil 2
tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat
coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice of 1 lime, plus extra lime wedges to serveGood handful fresh basil leaves 1.
Sticky Vietnamese pork meatballs with rice noodles and pickled vegetables For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2
tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable
oil for frying For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2
tbsp caster sugarJuice 2 limes3
tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried avocado 2
tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2
tbsp olive or
coconut oil2 just ripe avocados, cut
into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3
tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive
oil for drizzlingSqueeze lemon juice (optional) 01.
1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut
into 5 mm slices 2
tbsp olive
oil 2
tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat
coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice of 1 lime, plus extra lime wedges to serveGood handful fresh basil leaves 1.
2
tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2
tbsp olive or
coconut oil2 just ripe avocados, cut
into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3
tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive
oil for drizzlingSqueeze lemon juice (optional) 01.
I love this recipe but when I use only
coconut flour I find the amount of
coconut oil is way off — I end up needing to add about 6 - 7 extra
Tbsp of
coconut flour and cocoa powder to make a batter (I would need to add even more if I wanted to be able to roll it
into balls).
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
1 1b Brussels sprouts, trimmed and halved 1 medium kabocha squash, cut
into 1/2 inch cubes (600g) 1 cup fresh cranberries 1 apple, chopped (optional, but good, I used a Granny Smith) 1 medium yellow onion, chopped 1
tbsp extra virgin
coconut oil 1.5
tbsp balsamic vinegar 1/2 teaspoon curry powder (I used Penzey's sweet blend) sugar, to taste (I didn't add anything) salt and fresh cracked pepper, to taste 1 cup cooked kamut (from 1/3 cup dry kamut)
** Side note: I had to add nearly 1 full
Tbsp more of
coconut oil to my first batch... it was not forming
into dough until I did that.
Melt some
coconut butter, and pour 1
tbsp of the liquid
coconut oil into a mug with ground turmeric powder (this may be emptied out of turmeric capsules).
1 cup dried small black chick peas, soaked overnight 2 tsp
coconut or vegetable
oil 1 tsp black mustard seeds 1/2 tsp turmeric powder Pinch asafoetida 1/2 to 1 hot green chilli, split down the middle 2 dried red chillies broken
into large pieces 8 - 10 curry leaves 3
tbsp fresh or fresh frozen (thawed) grated
coconut Salt Lemon Juice Small handful coriander, roughly 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
Roll
into tbsp sized balls, adding a little
coconut oil if the mixture is too firm.
Alkaline Green Smoothie yield - 1 smoothie approx 12 - 16oz 6 ″ piece of cucumber 3 medium Kale leaves, torn 5 stems fresh mint 3 stems fresh parsley 1 ″ piece fresh ginger 1 avocado 1 cup
coconut water fresh juice of one lime 1 - 2 tsp udo's
oil 1 - 2
tbsp hemp seeds 2 - 3 drops stevia Method Place all ingredients
into high speed blender and mix until smooth, adding a little filtered water if needed for consistency.
caramelized onion cream ingredients: 1
tbsp oil + extra if needed 1 medium cooking onion, sliced
into thin half moons 1 - 2 sprigs of thyme, leaves chopped (optional) 1 - 2 cloves of garlic, sliced big splash of sherry vinegar salt + pepper 1 can of full fat
coconut milk, chilled overnight
You'll Need: 1 lb US Wellness Meats bison stew meat 2
tbsp coconut oil or ghee 1/2 tsp each salt and pepper 1 medium onion, chopped finely 2 cloves garlic, minced 1/4 cup red wine 1 cup each beef and chicken stock / broth 1/2 tsp dried thyme 2 bay leaves 2 russet potatoes, peeled and chopped
into bite - sized chunks 2 carrots, peeled and chopped
into bite - sized chunks 1 parsnip, peeled and chopped
into bite - sized chunks 1/2 cup frozen peas 1 tsp chopped fresh parsley for garnish
You will need: 3/4 Cup TigerNut Flour (divided
into 1/2 cup and 1/4 cup amounts) 1
tbsp cacao nibs or chopped dark chocolate 1
tbsp honey 1
tbsp coconut oil 1 tsp ghee Pinch of Real Salt In a small bowl, mix 1/2 cup of the TigerNut flour with 1
tbsp cacao nibs and honey.
Ingredients: 1
TBSP coconut oil or olive
oil 1 small white onion, diced Pinch of salt, more to taste 1
TBSP finely grated fresh ginger (about a 1 - inch nub of ginger) 2 cloves garlic, pressed or minced 1 red bell pepper, sliced
into thin 2 - inch long strips 1 yellow, orange or green bell pepper, sliced
into thin 2 - inch long strips 3 carrots, peeled... Read More»
1/3 cup raw cashews 3/4 cup water 2 tsp extra virgin olive
oil 1 medium onion, diced 1 large head cauliflower, cut
into 1 - inch pieces 1 14 - oz can light
coconut milk 2
tbsp curry powder 1 tsp ground turmeric 1 tsp ground cumin 1 tsp evaporated cane sugar 1/4 tsp ground cinnamon 1/4 cup chopped fresh cilantro Salt
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)
Ingredients: 2 1/2 cups raw cashews 1/2 cup raw cacao powder or raw nibs 2 - 5 drops liquid stevia to taste 1/2 cup
coconut oil 1 teaspoon pure vanilla extract 2
TBSP lemon juice 1/8 teaspoon sea salt 3/4 cup water (add 1 - 3 tsp more if blender can not blend all ingredients) Instructions: Throw all ingredients
into your high - speed blender and blend,... Read More»
Ingredients 1 head cauliflower, cut
into smaller chunks 1 leek, with white and light green portions sliced 3 small yellow potatoes, cut
into small pieces 1
TBSP coconut or olive
oil Salt & Pepper 1
TBSP coconut oil 2 cloves garlic, minced 4 cups vegetable broth 2 cups almond milk 1
TBSP nutritional yeast (optional, but adds a nice flavor!)
Ingredients (5 servings) 1.5 pounds boneless, skinless chicken breasts, cut
into pieces 1/4 tsp salt 1/4 tsp pepper 1
tbsp whole
coconut flour 1
tbsp toasted sesame
oil 1/2 tablespoon olive
oil 2 -LSB-...]
1
tbsp coconut oil 2 cups cooked grassland chicken, minced
into the size of a pea 2/3 cups mushrooms, minced
into the size of a pea 1 cup water chestnuts, mined
into the size of a pea 1/4 cup onion, finely chopped 1 clove of garlic, minced 2 tsp liquid aminos, Tamari or Bragg's pink or grey salt and pepper to taste red pepper flakes 1 oz finely crushed raw cashews 6 leaves of boston lettuce
You will melt the
coconut oil into a liquid and use 3
tbsp and add it to the oats, almonds, cranberries and whole wheat flour.
2 c. cooked rice (cold) 2 c. cauliflower rice 2 eggs, beaten 4 - 5
Tbsp coconut oil 2 green onions, thinly sliced
into small rounds 3 - 4 pounds small cooked shrimp or leftover cooked chicken, pork, beef 1/2 c. frozen peas, thawed 1/2 c. dry roasted cashews 2
Tbsp Bragg Liquid Aminos 1/4 -1 / 2 tsp salt
ingredients 1 cup + 3
tbsp of almond flour 1 green apple, peeled and cut
into small pieces 1/4 cup of
coconut oil 3 organic eggs 3 tbsp of maple syrup (or honey) 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tbsp cinnamon 1/2 tsp ginger Pinch each of cardamom, nutmeg, and clove 1/4 tsp of sea salt Coconut ribbons for
coconut oil 3 organic eggs 3
tbsp of maple syrup (or honey) 1/2 tsp baking soda 1/2 tsp baking powder 1/2
tbsp cinnamon 1/2 tsp ginger Pinch each of cardamom, nutmeg, and clove 1/4 tsp of sea salt
Coconut ribbons for
Coconut ribbons for topping