Make your own nut butter, and add a few
teaspoons of coconut oil for smoother consistency.
The recommended dosage is
a teaspoon of coconut oil for 4.5 kg of dog or a tablespoon per 13.6 kg of dog.
Not exact matches
Yogurt Cream 1 cup macadamia nuts - soaked overnight 1 cup cashews — soaked overnight 2 tablespoons light agave syrup 1/2 cup water 2 tablespoons vanilla extract 2 tablespoons raw honey zest
of 2 lemons 2 tablespoons freshly squeezed lemon juice 1/2
teaspoon nutritional yeast pinch
of salt 8 tablespoons Bio-k acidophilus 1 cup
coconut oil 2 tablespoons sunflower lecithin (optional)-- really good
for you
1/4 cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked
for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount
of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons
coconut oil — melted 1 tablespoon chia seeds 1
teaspoon vanilla extract pinch
of salt 1.
Rose and Lavender Parfait 6.5 oz (about1 1/2 cups) meat
of young Thai
coconut 1 1/4 cup
coconut water 1/4 cup purified water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot water
for at least 10 minutes 1/4 cup cashews — soaked
for 2 hours 4 - 5 tablespoons light agave syrup or another sweetener
of choice 1
teaspoon vanilla extract 1/2 tablespoon freshly squeezed lemon juice pinch
of sea salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3 cup
coconut oil — melted
Here's what I gathered to make 12 pancakes (3» in diameter): 2 large eggs3 tablespoons full fat
coconut milk 1/2 mashed ripe banana (about 2 tablespoons) 1/2
teaspoon apple cider vinegar 1/2
teaspoon vanilla extract1 1/2 tablespoons
of Bob's Red Mill organic
coconut flour 1/2
teaspoon cinnamon 1/4
teaspoon baking soda1 small pinch
of saltghee or
coconut oil (
for frying)
1⁄2 cup [75g] buckwheat flour 1⁄4 cup [35g] brown rice flour (or chickpea flour) 1⁄4 cup [35g] chickpea flour (or more rice flour) 1 tablespoon melted
coconut oil (optional, can use other
oil of choice) 1⁄2 cup [120 ml] canned
coconut milk * (or other non-dairy milk, see note) 1 1/4 cup [300 ml] water * (see note) 2
teaspoons tapioca starch or potato starch (cornstarch should be fine too) 1 pinch salt
oil,
for pan frying
For the middle (cheese) layer: ingredients: 1 cup raw cashews, soaked in water for at least 2 and up to 8 hours zest and juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and unifo
For the middle (cheese) layer: ingredients: 1 cup raw cashews, soaked in water
for at least 2 and up to 8 hours zest and juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and unifo
for at least 2 and up to 8 hours zest and juice
of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds
of one vanilla bean 2 tablespoons plus 2
teaspoons coconut oil 2 tablespoons plus 2
teaspoons agave nectar directions: Gently heat agave and
coconut oil together until liquid and uniform.
3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin
coconut oil, warmed until it liquefies, or olive
oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less
for less sweetness,
of course) 1
teaspoon (5 ml) vanilla extract 1
teaspoon (5 grams) baking soda 1/4
teaspoon table salt 1
teaspoon ground cinnamon 1/4
teaspoon freshly grated nutmeg Pinch
of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture
of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet
3 cups soaked cashews (soaked
for 3 hours in water) don't soak any longer 1 1/2 cups almond milk I cup fresh lime juice 2
teaspoon packed lime zest 3/4 cup agave or maple syrup 1
teaspoon vanilla A pinch or two
of salt 3 tablespoons lecithin 3/4 cup
coconut oil or
coconut butter
My standard recipe
for a batch
of plain popcorn is: 1 1/2 tablespoons
coconut oil + 1/2 cup popcorn kernels + 1/2 - 1
teaspoon kosher salt.
give your cats a
teaspoon of coconut oil it is good
for them too!!
I just made these heavenly brownies and did the following substitutions:
For every ounce
of chocolate I used 3 tablespoons
of cacao powder I added 4 tablespoons water and 2 extra
teaspoons coconut oil since I used cacao powder Instead
of arrowroot starch or flour, I used one egg (sorry vegans!)
Coconut Oil for Hair: Make your own coconut oil hair mask by warming one teaspoon of coconut oil between your
Coconut Oil for Hair: Make your own coconut oil hair mask by warming one teaspoon of coconut oil between your pal
Oil for Hair: Make your own
coconut oil hair mask by warming one teaspoon of coconut oil between your
coconut oil hair mask by warming one teaspoon of coconut oil between your pal
oil hair mask by warming one
teaspoon of coconut oil between your
coconut oil between your pal
oil between your palms.
SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup /
coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2
teaspoons toasted sesame
oil (I used a hot - toasted one with chilies) 1 clove
of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra
for garnish NOODLES ETC: 3/4 lb noodles
of choice 4 cups small broccoli florets, from roughly 1 bunch
of broccoli 2 tablespoons
coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful
of Thai basil leaves, sliced (or regular basil, no big deal!)
1.1 lbs (500g)
of fresh spinach 2 1/4 cups (56 cl)
of vegetable stock 2 1/4 cups (56 cl)
of coconut milk 2 garlic cloves 1 onion 1/2 lemon 1/2 red scotch bonnet chili pepper (optional) 2 tablespoons
of olive
oil 2
teaspoons of cumin powder 1/2
teaspoon of turmeric powder 1/2
teaspoon of grated ginger 4 tablespoons
of grated
coconut for decoration Salt
1 1/2 cups sliced okra rounds 1 jalapeno, minced 1/2 cup diced red pepper 1 clove garlic, minced 1 cup yellow cornmeal 1
teaspoon baking powder 1/2
teaspoon salt 1 egg 1/2 cup water Salt and pepper 1/4 cup
oil for frying (
coconut, canola, etc.) 1/2 cup Cabot Plain Greek Yogurt Juice
of 1 lime 2 tablespoons chopped cilantro
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
1/3 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
170gr
of silken tofu 1/4 cup
of chickpea flour also called gram flour 1/4 cup
of water 1 tablespoon
of nutritional yeast 1
teaspoon of corn flour 1/2
teaspoon of garlic powder 1/2
teaspoon of turmeric powder salt and pepper to season 1 tablespoon
of coconut oil for cooking
for the filling: 120 grams (1/2 cup) cream
of coconut 100 grams (1/2 cup) granulated sugar 100 grams (1/2 cup) brown sugar heaping 1/2
teaspoon kosher salt 3 eggs 2 egg yolks 30 grams (2 tablespoons)
coconut oil 85 grams (6 tablespoons) butter 2 tablespoons desiccated
coconut 1 tablespoon cornmeal scant cup (approximately 225 mL, or 7/8 cup) buttermilk, well - shaken
What's in it:
For the french toast --- 1/2 large loaf
of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond milk ** — 1
teaspoons cinnamon — 1
teaspoon vanilla extract — 1/4
teaspoon salt
For the apples --- 3 - 4 apples, thinly sliced — 1/2
teaspoon cinnamon — 1 tablespoon
coconut oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4
teaspoon salt
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)
200 ml Almond Breeze ® Unsweetened Almond Milk 1 tablespoon Chia seeds — see info below 1 tablespoon Golden Linseeds — rich in Omega 3 a good dollop
of 0 % Natural Greek Yogurt (
for extra protein) 1 generous
teaspoon of Coconut oil — see info below half a small Avocado — see info below Blueberries and Strawberries - antioxidant rich half
teaspoon Cinnamon — lowers blood sugar levels Almond milk ice cubes Add all
of the ingredients except the ice to a smoothie maker or blender and whizz up
for a couple
of minutes till smooth.
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
Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms
of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry powder (
of choice) 1
teaspoon turmeric powder 200 ml
coconut milk 2
teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions
for garnish
Avocado Cilantro Yogurt - 1 ripe avocado - 5.3 oz (150g) container
of plain greek yogurt -1 / 4 cup
coconut milk - juice
of 1/2 a lime - 1 small bunch fresh cilantro - olive
oil for blending - 1
teaspoon of salt - more to taste
1 very ripe banana 1/2 cup
of fresh blueberries + extra
for decorating the cookies (optional) 2 tablespoons
of milled flaxseeds + 4 tablespoons
of water 1/2 cup
of almond butter (peanut butter will work as well) 1 1/2 cup
of jumbo oats 1/2 cup
of ground almonds 3 -4 tablespoons
of roughly chopped hazelnuts 3 tablespoons
of melted
coconut oil 3 tablespoons
of maple syrup or date nectar a dash
of vanilla extract 1
teaspoon of baking powder 3 tablespoon
of almond milk pinch
of sea salt
1
teaspoon fennel seeds 1
teaspoon poppy seeds 5 cloves garlic 1 - inch piece ginger 1 large onion, chopped and divided into 2 parts 1 large bunch
of cilantro, chopped and divided into 2 parts 2 serrano chiles, seeds and stems removed 1 tablespoon butter or olive
oil for sauteeing 1
teaspoon turmeric 4 large tomatoes, quartered 1 1/2 cups
coconut milk 1 cup yogurt 2 cups coarsely chopped vegetables, such as carrots, potatoes, and cauliflower
Coconut - Cilantro Cream Cheese 1 cup meat of fresh young Thai coconut 1/2 cup water of fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice —
Coconut - Cilantro Cream Cheese 1 cup meat
of fresh young Thai
coconut 1/2 cup water of fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice —
coconut 1/2 cup water
of fresh young Thai
coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice —
coconut 1/3 cup
coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice —
coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water
for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1
teaspoon salt 3 tablespoons water zest
of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs
of your choice — chopped
I left everything whole instead
of chopping it, substituted extra virgin olive
oil for the
coconut oil, upped the salt to 1/4
teaspoon, and left out the raisins.
Soak
for 3 - 24 hours 1 cup
of cashews in filtered water 2 bananas, super ripe 1/4 cup
of lemon or orange juice — I used oj 1/4 cup
of maple syrup 1/4 cup
of coconut oil, melted 3 tablespoons
of softened peanut butter (I prefer Justin's) 1
teaspoon of vanilla extract
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)
-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 - 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
Ingredients - 2 tablespoons
coconut oil - 1 red bell pepper chopped - 4 cloves
of garlic, minced - 4 cups butternut squash peeled + cubed - 1
teaspoon spicy curry powder - 1
teaspoon smoked paprika - 1/2
teaspoon cumin - 1/2
teaspoon cinnamon - 1/2
teaspoon cayenne pepper - 1 (14 ounce) can
coconut milk - 2 cups veggie broth - salt and pepper to taste - 4 ounces goat cheese softened + more
for topping - roughly chopped cilantro
for topping - pomegranate seeds
for topping
1 3/4 cup
of spelt flour 1 1/2 cup
of almond or soy milk (I wouldn't recommend using rice / oat or
coconut milk
for this recipe as they are too watery) 1
teaspoon of apple cider vinegar 1 scoop
of Fit Delis Chocolate Protein powder 2 tablespoon
of raw cacao powder 1 1/2
teaspoon of baking powder 1 tablespoon
of runny and smooth peanut butter 1/4 cup
of melted
coconut oil 1/4 cup
of maple syrup A pinch
of sea salt
Ingredients - 2 tablespoon olive
oil - 1 green bell pepper, seeded, and chopped - 1 medium yellow onion, chopped - 1 jalapeño, seeded and chopped - 3 garlic cloves, minced - 1 tablespoon curry powder - 1
teaspoon sweet paprika - 1/2
teaspoon ground ginger - 1
teaspoon sugar or honey - 1 tablespoon
of tomato paste (I love the squeeze tube from Trader Joe's)- 28 - ounce can chopped tomatoes - 1can full - fat
coconut milk - 6 eggs - Salt & pepper to taste - Chopped cilantro or parsley
for topping
2 tablespoon maple syrup 2 tablespoon melted
coconut oil 2 tablespoon peanut butter (or almond butter
for paleo) 1/2
teaspoon vanilla extract pinch
of sea salt
I used a
teaspoon of already melted
coconut oil for each side to crisp the edges which really helps keep everything together when flipping.
2
teaspoons of vanilla bean extract 1 table spoon
of cinnamon 2 medium size apples skinned & chopped ~ 750 ml
of rice milk (non added sugar brand, 4 % sugar
for 100 ml) 2 table spoons (full)
of coconut oil
I tweaked a bit to make Vegan Choc Chip Peanut Butter Flaxseed Maca cookies: 1/4 sunflower
oil & 1/4
coconut oil 1/2 cup
coconut palm sugar & 1/2 cup brown sugar 1/4 cup vanilla almond milk + a dash
of vanilla
coconut milk A dash extra vanilla extract 3/4 regular jar
of creamy peanut butter 1.5 rounded tsp's
of ground Flaxseed 1/2
teaspoon ground Maca root Baked
for 11 min at 350
for the perfectly delicious healthy light fluffy cookie!!
A
teaspoon of unrefined extra virgin
coconut oil and a
teaspoon of honey added to hot water is good
for your interior and tastes good (well I think it does).
2 packets
of gelatin 8 tablespoons
of cold water 1 1/2 cups granulated sugar 1/3 cup cold water 2
teaspoons coconut extract 1
teaspoon vanilla bean paste 1/4
teaspoon salt powdered sugar
for sprinkling 8 ounces high - quality dark chocolate, melted 1 tablespoon
coconut oil 1/2 cup unsweetened, flaked
coconut, toasted
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
Hide eggs in fridge while you melt 2 cups
of chocolate and 1
teaspoon coconut oil for coating.
For scones 3 cups old - fashioned oats 1/2 cup
coconut flour 1/4 cup + 2 tablespoons cane sugar 1 tablespoon baking powder 1
teaspoon sea salt 1/4 cup + 2 tablespoons chilled
coconut oil 1 cup cold unsweetened almond milk 1/2 cup halved cranberries Zest
of 1 orange
For the crust: 3/4 cup pecans 1/4 cup almond flour 1
teaspoon cinnamon 1 tablespoon
coconut oil 1/2 heaping cup soft pitted dates Dash
of sea salt
* 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)
1/2
of a 4 - pound spaghetti squash, with the seeds scraped out Water
for the baking pan 2 tablespoons refined
coconut oil 2 cloves garlic, minced 1 - 2 canned chipotle chilies in adobo sauce, seeded and minced 1-1/2 bunches (about 12 ounces) kale, chard, mustard greens, collard greens or a combination, cut into 1 / 2 - inch strips 1 to 1-1/2 cups low sodium vegetable stock 3/4
teaspoon fine sea salt 1/3 cup raisins 1/4 cup pine nuts 2 tablespoons extra virgin olive
oil