Heat up a no stick frying pan or add 1
teaspoon of coconut oil if needed.
Not exact matches
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
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.
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)
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
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..)
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)
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
2 tbsp
of lard,
coconut oil, or tallow 2 medium onions, chopped 3 slices
of bacon, chopped (optional) 4 garlic cloves, minced 1 pound
of ground meat, I used organic ground chicken 1
teaspoon ground coriander 2 - 3
teaspoons ground cumin 1 tsp
of smoked paprika 3 cups
of crushed tomatoes or plain roasted tomatoes,
if using my homemade recipe, avoid the spices 3 cups
of chopped vegetables.
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
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
* 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)
If it isn't spreading easily, you can add a
teaspoon of coconut (or vegetable)
oil to the chocolate and that should help.
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 your chocolate doesn't seem runny enough to drizzle add 1/4
teaspoon of shortening or
coconut oil to it.
And
if you want to add a bit
of extra nutrition to this mix — stir in a
teaspoon of coconut oil to your cup.
1/4 cup
of almond butter (+ 1
teaspoon of coconut oil — omit the
coconut oil if you decide to substitute with peanut butter).
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)
If you want to add a bit
of a carob glaze to decorate the bars, place homemade carob chips and 1
teaspoon of coconut oil in a double boiler or over very low heat until melted.
If you have pecans, toast a good handful
of them on low heat in a pan with a quarter
teaspoon coconut oil, some cinnamon and a dash
of maple syrup.
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.
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)
If it appears to not be sticking together well, add one to two more
teaspoons of coconut oil as needed to create a sticky dough.
1 large onion (about 2 cups), diced 1 1/4 cups pumpkin seeds 3/4 cups
of buckwheat flour 1/2 cup
of brown rice flour 1/2 cup
of almond flour 1/3 cup
of manchego cheese (optional) 1
teaspoon of baking powder 1/2
teaspoon of baking soda 1
teaspoon of mustard powder 1/4
teaspoon of salt 1 1/2 cups
of full - fat canned
coconut milk 1/4 cup
of grapeseed
oil or another vegetable
oil (plus a little more for greasing + for cooking the onion) 2 tablespoons
of dijon mustard (plus more for serving + smearing) 2 tablespoons
of worcestershire sauce 2 cups
of finely chopped loosely packed kale (about 3 - 5 leaves, stems removed) 1/4 cup
of sunflower seeds (or more pumpkin seeds
if you prefer) for sprinkling on top
2 cups soaked cashews (soak for at least 2 hours to soften and activate the nuts) 1 - 2
teaspoons vanilla powder 1 tablespoon
coconut oil 1 - 2 tablespoons rice malt syrup or maple syrup Flesh
of 2 fresh
coconuts 2 limes, juice + zest +1 extra for decoration (maybe more
if you're using conventional limes)
Raw cream — about 2 tablespoons
Coconut oil — large spoonful Flax seed
oil — about 1
teaspoon Pinch
of sea salt Water
if needed to thin it out 2 raw egg yolks (from pastured hens)
* 1 1/4 cups plus 1
teaspoon sugar (I used turbinado sugar) * Finely grated zest
of 1 lemon * 2 cups fresh blueberries (I used frozen blueberries) * 2 1/4 cups Silvana's Gluten - Free All - Purpose Flour (recipe in the book and here) * 1 tablespoon baking powder * 1
teaspoon salt * 2 large eggs, at room temperature * 1/2 cup canola
oil (I used melted
coconut oil instead) * 1 cup Homemade Cashew or Almond Milk, or store bought (I used homemade Almond Milk; you may use dairy milk
if you like) * 2
teaspoons pure vanilla extract
heat nut butter with 2
teaspoons of avocado or
coconut oil to make it more liquidy — this is especially necessary
if you are using nut butter near the bottom
of the jar
If after 5 minutes the butter isn't smoothing out, trying adding another
teaspoon or two
of coconut oil.
If caramelizing banana as a topping, heat 1
teaspoon of coconut oil in a frying pan.
Ingredients for four: 1 yellow onion 1 - 2
teaspoon of thyme 3 - 4 dl cooking cream or
coconut cream
if you want a bit more exotic version (light cream,
if it suits better into your diet, also all plant - based cooking creams will work well) 500 g
of salmon fillet 1 lemon, zested, juiced (use only yellow part
of the zest) salt black pepper splash
of oil 1 package (250g)
of red lentil pasta
Avocado - Lentil sweet potato toast ingredients • 1 medium sweet potato • 1/2 tablespoon
coconut oil — soft (
if using the oven) • 1/3 cup cooked black or French lentils • 1
teaspoon olive
oil • 1/2
teaspoon balsamic vinegar, plus more for drizzling • 1 small, ripe avocado • juice
of 1/2 small lemon • sea salt — to taste • freshly ground black pepper — to taste • nutritional yeast for garnish • mixed seeds for garnish
Use it: for curries heat 1 tbsp
of coconut oil in a pan, add some
teaspoons of paste, let it sizzle, add your veggies — and tofu,
if you like it — and some
coconut milk after few minutes; to flavor some simple grain + veggies bowl, stir 1 or more
teaspoon in some
coconut milk or cream and pour it over the other ingredients before serving.
If I have an extra few seconds, I love to melt a
teaspoon of coconut oil and drizzle on top — it hardens into a Magic Shell - like topping that's a fun way to add healthy fat.
It's not the best way to do
coconut oil if you want to do more than a
teaspoon of CO, because you can only get a tiny amount
of CO in a capsule.
If you're worried, you can begin with 1
teaspoon of coconut oil per day (add to breakfast or lunch) and then gradually increase the amount until you find the right doses for your constipation problem (I assume you're having it since you're on this post).
If you want your dog to have a glossy coat, one
teaspoon of coconut oil per day will shine their coat right up.
15 drops
of Vitruvi Organic Eucalyptus Essential
Oil 15 drops
of ORGANIC PEPPERMINT ESSENTIAL
OIL 1/2 cup
of Coconut Oil 4
teaspoons of grated BEESWAX (optional)--
if you want it to be more salve - like
1 1/2 cups almond flour (or any combination
of nut flours) * 1/2 cup
coconut flour 1/3 cup
coconut or unrefined cane sugar 1/4
teaspoon salt 1
teaspoon baking powder 2 eggs (room temperature) 1 1/2
teaspoon almond extract (gluten - free) 1/2 cup
coconut oil (use raw
if you don't mind a more
coconut» y flavor, or refined for a more neutral flavor) 1/4 - 1/2 cup
of raspberry jam (or any flavor jam)
Peppermint shown clinically proven —
if you take a drop
of peppermint straight your mouth, put it in your water, put in a
teaspoon of coconut oil, actually helps open up your airways, open up your bronchioles, give you deeper breathes.
If you don't have this particular product, just substitute a tablespoon
of white chocolate chips, a tablespoon
of cashew butter (I buy fresh ground at from my grocery store), and a
teaspoon of coconut butter (or
coconut oil that's solid at room temp).
Have 2
teaspoons of nut butter, a couple slices
of cheese, 1/4 avocado, or a tiny protein shake with
coconut oil before bed, especially
if you wake up in the middle
of the night.
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.
3/4 C.
Coconut flour 1/4 C.
Coconut Oil - melt and cool 1/4 cup Fresh squeezed lemon juice 1/4
Teaspoon salt One teaspoon baking soda Flax eggs (6 tablespoons ground flax + 12 Tablespoons of warm water, mix and let sit for 5 minutes) 3/4 Cup Grade B Maple Syrup 1 Teaspoon Vanilla extract 1 - 2 Tablespoons poppyseeds 2 Teaspoons Culinary Lavender (pulse in a food processor to release oils) remember to go conservative if it is your first time cooking with this
Teaspoon salt One
teaspoon baking soda Flax eggs (6 tablespoons ground flax + 12 Tablespoons of warm water, mix and let sit for 5 minutes) 3/4 Cup Grade B Maple Syrup 1 Teaspoon Vanilla extract 1 - 2 Tablespoons poppyseeds 2 Teaspoons Culinary Lavender (pulse in a food processor to release oils) remember to go conservative if it is your first time cooking with this
teaspoon baking soda Flax eggs (6 tablespoons ground flax + 12 Tablespoons
of warm water, mix and let sit for 5 minutes) 3/4 Cup Grade B Maple Syrup 1
Teaspoon Vanilla extract 1 - 2 Tablespoons poppyseeds 2 Teaspoons Culinary Lavender (pulse in a food processor to release oils) remember to go conservative if it is your first time cooking with this
Teaspoon Vanilla extract 1 - 2 Tablespoons poppyseeds 2
Teaspoons Culinary Lavender (pulse in a food processor to release oils) remember to go conservative
if it is your first time cooking with this flower.
If you want your dog to have a glossy coat, one
teaspoon of coconut oil per day will shine their coat right up.