2 teaspoons sunflower oil 1/2 teaspoon toasted sesame oil 1 tablespoon plus 2
teaspoons runny honey fine grain sea salt, to taste one small bunch of cilantro (leaves and stems), chopped 1/2 cup peanuts, toasted 1 bunch of scallions, shredded 2 cups finely shredded cabbage 1/2 cup mung bean sprouts 1/2 cup broccoli or pea sprouts 3 large stalks celery, thinly sliced on diagonal 2 tablespoons shoyu or soy sauce 1 tablespoon (brown) rice vinegar toasted sesame seeds, black or white
Not exact matches
In fact I actually prefer to stick to about 1/4 cup of
honey if you go to 1/3 cup you want to make sure you use the coconut flour I linked to above because it seems to be more absorbent otherwise just add a couple more
teaspoons of coconut flour if it's too
runny)
I didn't use any heat, I put 1/2 cup of coconut oil in a freezer bag and played with it like a stress ball until it went more
runny but was still white, added 3 table spoons of
runny honey to the bag and massaged it outside the bag to mix it again, added 1/2 cup of coco powder and massaged the bag again, added 1/2
teaspoon of vanilla flavouring and repeated mixing then I put half the mixture in a chocolate mould in the freezer and half in the fridge.
2 drops each of Frankincense, Rose and Neroli, blended with 6
teaspoons of Apricot Kernel Oil, 1
teaspoon of warm
runny clear
honey, and enough ground almonds to make a good soft paste.
Agave syrup (21 calories per
teaspoon) Sugar sources: Fructose (aka fruit sugar, 55 to 90 percent) and glucose Sweetness: Up to 40 percent sweeter than granulated sugar Slightly
runnier than
honey, agave syrup comes from the sap of the same agave plant used to make tequila.