Marinade: 2
teaspoons coconut aminos 2 cloves garlic, minced 1/2 teaspoon sambal oelek (red chili paste) Pinch of salt 1 egg 2 tablespoons almond flour 1 teaspoon tapioca starch / tapioca flour
1 head cauliflower, stem and thick stalks removed, broken into large florets 1 tablespoon plus 1/2 teaspoon coconut oil, divided 1 clove garlic, minced 2 scallions, sliced, plus more for garnish 2
teaspoons coconut aminos Salt to taste 2 eggs, lightly beaten
Not exact matches
Meanwhile, prepare the sauce by combining broth, 3 tablespoons
coconut aminos, 1/2
teaspoon sesame oil, 1/2
teaspoon garlic, and arrowroot powder.
Prepare the marinade by mixing 2 tablespoons
coconut aminos, 1 tablespoon sesame oil, fish sauce (if using), ginger, and 1/2
teaspoon garlic in bowl.
Heat up a small pan with 2
teaspoons coconut oil throw in the crimini mushrooms, onions, 1
teaspoon basil and
coconut aminos then sautée for 6 minutes and set aside.
Coconut Bacon: 2 tablespoons olive oil 1 tablespoon maple syrup or coconut nectar 1 tablespoon tamari, soy sauce, or coconut aminos 1 1/4 teaspoon smoked paprika scant 1/2 teaspoon smoked salt a few drops of liquid smoke, optional *, to taste 2 cups unsweetened large - flake coconut 8 ounces tempeh, c
Coconut Bacon: 2 tablespoons olive oil 1 tablespoon maple syrup or
coconut nectar 1 tablespoon tamari, soy sauce, or coconut aminos 1 1/4 teaspoon smoked paprika scant 1/2 teaspoon smoked salt a few drops of liquid smoke, optional *, to taste 2 cups unsweetened large - flake coconut 8 ounces tempeh, c
coconut nectar 1 tablespoon tamari, soy sauce, or
coconut aminos 1 1/4 teaspoon smoked paprika scant 1/2 teaspoon smoked salt a few drops of liquid smoke, optional *, to taste 2 cups unsweetened large - flake coconut 8 ounces tempeh, c
coconut aminos 1 1/4
teaspoon smoked paprika scant 1/2
teaspoon smoked salt a few drops of liquid smoke, optional *, to taste 2 cups unsweetened large - flake
coconut 8 ounces tempeh, c
coconut 8 ounces tempeh, crumbled
Pad Thai 2 tablespoons raw almond butter 1/3 cups
coconut oil 1 tablespoon Nama Shoyu or Bragg Liquid
Aminos 1
teaspoon ground coriander 1/2 jalapeno pepper — seeded 2
teaspoons freshly squeezed lemon juice 1/3 cup purified water 1 package kelp noodles
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1
teaspoon smooth peanut butter or almond butter for paleo 1
teaspoon soy sauce, or tamari for gluten free, or
coconut aminos for paleo 1
teaspoon sesame seed oil 1
teaspoon honey or agave nectar zest and juice of 1 lime pinch of salt and pepper 1
teaspoon of red pepper flakes or 1
teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
1 cup millet 3 cups water 1/2 cup sunflower seeds 1/3 onion 1/4 cup dried parsley 1 carrot Optional: 2 - 4 Tablespoons of Soy sauce, tamari,
coconut aminos or 1/4 -3 / 4
teaspoons salt, to taste.
1 box of Smiling Hara tempeh (any flavor you wish), cubed 1 bell pepper, any color, washed and diced 3 cloves of garlic, minced 1/3 cup of shredded carrots 1 jalapeno, diced (optional) 2 tablespoons of liquid
aminos or
coconut aminos 1 teaspoon of ground cumin 1/2 teaspoon of smoked chili powder Coco
coconut aminos 1
teaspoon of ground cumin 1/2
teaspoon of smoked chili powder
CoconutCoconut oil
Ingredients: 1 cup millet 3 cups water 1/2 cup sunflower seeds 1/3 onion 1/4 cup dried parsley 1 carrot Optional: 2 - 4 Tablespoons of Soy sauce, tamari,
coconut aminos or 1/4 -3 / 4
teaspoons salt, to taste.
Teriyaki Dressing 1/4 cup Liquid
Amino Acids 3 Tablespoons Rice Wine Vinegar or Apple Cider Vinegar 1 Tablespoon Fresh Orange Juice 3 Tablespoons Grape or Olive Oil 1/4 cup
Coconut Sugar + 1 Tablespoon Raw Honey 2 heaping
teaspoons grated Fresh Ginger (please use fresh!)
6 Medium Sized Japanese Eggplant 1/2 Cup Avocado Oil (
coconut would work well also) 3 Cloves Of Garlic (minced) 1 Tablespoon Fresh Ginger (minced) 3 Tablespoons Coconut Aminos (get the here) 1 Teaspoon Salt 1 Cup Fresh Cilantro Leaves 1/2 Cup Roasted
coconut would work well also) 3 Cloves Of Garlic (minced) 1 Tablespoon Fresh Ginger (minced) 3 Tablespoons
Coconut Aminos (get the here) 1 Teaspoon Salt 1 Cup Fresh Cilantro Leaves 1/2 Cup Roasted
Coconut Aminos (get the here) 1
Teaspoon Salt 1 Cup Fresh Cilantro Leaves 1/2 Cup Roasted Peanuts
2 1 - Pound Wild Chinook Salmon Fillets (other salmon varieties will work as well) 1 Tablespoon Sesame Oil 3 Tablespoons Mayonnaise 2 Tablespoons
Coconut Aminos 3 Large Garlic Cloves 2 Whole Green Onions 1 Tablespoon Fresh Ginger 2 - 3 Sprigs Fresh Thai Basil 1
Teaspoon Salt 1/2
Teaspoon Pepper
1/4 Cup Natural Creamy Peanut Butter 1/4 Cup
Coconut Oil 1 Tablespoon Braggs Liquid
Aminos 1
Teaspoon Apple Cider Vinegar 4 Cups Corn or Rice Cereal Squares 1/3 Cup Toasted
Coconut Shreds or Flakes 1/2 Cup Oat Flour 1/4 Cup Tapioca Starch 2 Tablespoons Nutritional Yeast
5 tablespoons cold - pressed
coconut oil 3
teaspoons yuzu kosho 2
teaspoons Bragg liquid
aminos, tamarin, or
coconut aminos 2 1/2 tablespoons brown rice vinegar Juice of two limes
Add
coconut aminos, and stir in remaining 1/2
teaspoon salt.
1/2 lb medium sea scallops 2 tablespoons soy sauce or
coconut aminos 1 tablespoon lemon juice 1 tablespoon extra virgin olive oil 1
teaspoon toasted sesame oil 1 tablespoon honey 1
teaspoon minced fresh ginger 1 garlic clove, grated
Ingredients: 75 ml water 3 tablespoons (45 ml) creamy unsweetened almond butter 1 tablespoon (15 ml)
coconut aminos 1
teaspoon (5 ml) chili sauce or hot sauce 2 tablespoons (30 ml)
coconut sugar 1 garlic clove, minced 1/2 lime, juiced 2 tablespoons (30 ml) Avocado Oil 1 egg, * whisked (optional) 1/2 sweet onion, chopped 3 tablespoons (45 ml) chopped nuts (of your choice) 3 tablespoons (45 ml) scallions, chopped 2 medium zucchinis, spiralized
Ingredients: 1 cup fresh broccoli florets 2 tsp olive oil 1⁄4 tsp sesame oil 1 TBSP rice vinegar 1 TBSP
Coconut Aminos or
Coconut Secret Garlic Sauce 2
teaspoon sesame seeds, toasted Instructions: Steam broccoli lightly until a vibrant green.
6 baby bok choy — sliced in half 1
teaspoon olive oil 1 tablespoon fresh ginger — minced 1 tablespoon garlic — minced 1 tablespoon
coconut aminos or tamari 1/4
teaspoon salt 12 - 16 fresh curry leaves Preheat oven to 425F.
I've made the sunshine sauce with almond butter instead of sunflowerseed butter and half a
teaspoon of balsamic vinegar in place of
coconut aminos (hey, it's the same colour!)
Ingredients: 1 cup millet 3 cups water 1/2 cup sunflower seeds 1/3 onion 1/4 cup dried parsley 1 carrot Optional: 2 - 4 Tablespoons of Soy sauce, tamari,
coconut aminos or 1/4 -3 / 4
teaspoons salt, to taste.
For the sauce, I used fresh squeezed lime juice (can sub two tablespoons of tamarind paste plus six tablespoons of rice vinegar), reduced sodium soy sauce (can sub tamari sauce or
coconut aminos), Truvia Brown Sugar Blend (can sub twice as much honey,
coconut sugar, regular brown sugar, or sugar - free all - natural Sukrin Gold Brown Sugar), fish sauce (can sub vegan fysh sauce), and sriracha red chili sauce (can sub one half
teaspoon of crushed red pepper flakes).
Add two cups of bone broth and a
teaspoon of
coconut aminos, and return the roast to the pan, submerging it as much as possible.
1 medium spaghetti squash (mine weighed 1.25 kg) 1 tablespoon olive oil, divided sea salt & ground black pepper, to taste 2 tablespoons pine nuts 1/3 cup raw cashew butter 1/2 cup filtered water 2 cloves of garlic, peeled 1/2
teaspoon lemon zest 2 tablespoons fresh lemon juice, divided 1/2
teaspoon gluten - free tamari OR
coconut aminos 1 cup packed arugula, plus extra for serving 1 medium shallot, small dice (about 1/2 cup diced shallot) 1 1/2 cups cooked chickpeas