This one is as simple as it comes, all you need to do is massage a few
teaspoons of coconut oil into your scalp about an hour before your shower.
You could also mix
a teaspoon of coconut oil into your honey mixture.
Not exact matches
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral
coconut oil or ghee — divided 1 cup millet — soaked overnight juice
of 2 lemons — divided 2 tablespoons olive
oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch
of cayenne pepper 1
teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn
into bite - size pieces
Add a
teaspoon of coconut oil to a non-stick frying pan on medium heat, wait until it's hot and then use a large spoon to dollop the fritters
into the pan and flat them out
into rounds (depending on the size
of the pan, you should be able to fit between three and five
of them each time).
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
1 bunch organic kale, washed and dried and torn
into large pieces 3 tablespoons
coconut oil 3 tablespoons cocoa powder 1 tablespoon raw honey 1
teaspoon cinnamon pinch
of sea salt 1/3 cup
coconut flakes
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
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
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
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
-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 1/4 cup
of oats 1/2 cup
of ground almonds 1/2 cup
of pumpkin puree 2 tablespoon
of coconut oil — melted 3 tablespoons
of runny almond butter 5 tablespoons
of maple syrup or agave nectar 1 tablespoon
of milled flaxseeds + 3 tablespoons
of water 1/2
teaspoon of baking soda 1/2
teaspoon of bicarbonate
of soda 1/2
teaspoon of cinnamon powder 1/4
teaspoon ground cloves 1/4
teaspoon ground nutmeg a pinch
of sea salt 50gr
of Mia Cranberry Chocolate chopped
into small pieces 2 tablespoons pumpkin seeds (optional) 2 tablespoons pecans, chopped 2 tablespoons dried cranberries, chopped
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
2 cups all - purpose flour 1
teaspoon baking soda 1
teaspoon salt 1/2
teaspoon baking powder 1 cup (2 sticks) unsalted butter, softened (I used 1 tub
of Smart Balance Light) 3/4 cup granulated sugar 3/4 cup packed light - brown sugar 2 large eggs 1
teaspoon pure vanilla extract 1 1/2 cups old - fashioned oats (not instant or quick - cooking) 6 ounces semisweet chocolate, cut
into 1 / 4 - inch chunks (I used 1 cup
of chocolate chips) 1/2 cup shredded unsweetened
coconut 3/4 cup pecans (3 ounces) Vegetable -
oil cooking spray
3 cups
of white flour 1 sachet
of dried yeast 1
teaspoon of sugar 1/3 cup
of melted
coconut oil 1/4 cup
of coconut sugar 3/4 cup
of lukewarm unsweetened almond milk 1/2 cup
of lukewarm water 60gr
of Mia 100 % dark chocolate chopped
into small pieces 1/2
teaspoon of cinnamon A pinch
of sea salt
For convenience sake, here is the ingredient list: 1 1/2 cups almond flour OR dry roasted, unsalted, sunflower seeds ground
into a meal * (not almond meal) 2 Tablespoons
coconut flour 4 Tablespoons ground golden flax 1/2 cup sucanat 1/4 cup water 1/4 cup molasses 1 1/2 — 2» piece
of fresh ginger (longer for a narrow piece, shorter for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive
oil or
coconut oil 1/4
teaspoon baking soda ⅜
teaspoon cream
of tartar 1/4
teaspoon salt extra sucanant * To dry roast sunflower seeds bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin to darken.
1/4
teaspoon turmeric 1/4
teaspoon ground cumin cayenne pepper, to taste fine grain sea salt, to taste 1
teaspoon ghee,
coconut oil, or olive
oil 1 bunch
of chives 2/3 cup extra virgin olive
oil 1 medium head
of cauliflower, cut
into eights
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)
Spoon a heaping
teaspoon full
of granola
into the bottom
of each muffin cup.the granola with
coconut oil.
1 tablespoon vegetable
oil 2
teaspoons sesame seed
oil 1 shallot, finely diced 1 scant tablespoon red curry paste 1 tablespoon freshly grated ginger 1/2
teaspoon ground coriander 400g tin
coconut milk 1 heaped
teaspoon brown sugar or grated palm sugar 2 tablespoons fish sauce 1 tablespoon soy sauce 3 - 4 whole lime leaves juice
of 1 lime 1 red and yellow sweet pepper, deseeded and roughly chopped 500g salmon fillets, cut
into chunks salt, to taste several stems Thai basil or baby basil leaves blanched green beans 2 - 3 scallions, julienned steamed jasmine rice, to serve
1 tablespoon Primal Kitchen ® Avocado
Oil 3 to 4 pounds boneless pork butt / shoulder roast 1
teaspoon ground coriander 1
teaspoon ground cumin 1
teaspoon salt 1
teaspoon black pepper 2 - inch piece
of fresh ginger, peeled and thinly sliced 4 cloves
of garlic, finely chopped 1 onion, peeled and cut
into 8 chunks 1/2 can
of coconut milk Lime wedges for garnish
One large head
of organic cauliflower, washed and cut
into bite - sized florets One pound or more
of small red potatoes, skin on — washed and quartered Spray
coconut or olive
oil Salt Olive
oil 1 inch piece
of fresh ginger, peeled and then grated 1 tablespoon
of ground cumin 1/2
teaspoon of ground turmeric powder 1/4
teaspoon or less
of ground cayenne 1/4
teaspoon of salt 1/4 cup
of water Handful
of fresh cilantro leaves — washed and stems removed
2 tablespoons olive
oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece
of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2
teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can
coconut milk or lite
coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups
of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut
into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest
of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4
teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs
of basil or cilantro
250 puy or beluga lentils 1 tablespoon
coconut or olive
oil 5 — 7 shallots, finely chopped 4 garlic cloves, finely chopped to a paste with 1
teaspoon salt 11/2
teaspoons ground cumin 1
teaspoon ground turmeric 1
teaspoon ground cinnamon 1
teaspoon paprika 1
teaspoon ground coriander 1 red pepper, halved, deseeded and finely chopped 1 - 2 red chillies, deseeded and finely chopped 2 tomatoes, finely chopped 400g butternut squash, cooked and chopped
into small pieces 400 ml
coconut milk 1 tablespoon tahini 1 tablespoons honey or agave syrup juice
of 1 lime 3 tablespoons soy sauce 2 tablespoons extra virgin olive
oil salt and pepper simple yogurt sauce: 200g yogurt or vegan yogurt (soygurt or
coconut yogurt) 1
teaspoon honey or agave syrup drizzle
of extra virgin olive
oil quickest cucumber salad 1/2 cucumber, shaved
into ribbons 4 tablespoons rice vinegar to serve: fresh coriander hot sauce, like sriracha cooked brown rice or other whole grain lime wedges
2 star anise 2 cinnamon sticks 1
teaspoon whole coriander seeds 1 1/2
teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced
into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4
teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon
coconut oil 1 small or 1/2 large broccoli head — cut
into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice
of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds
1 small red onion, peeled and chopped Juice from two juicy limes 1/2 cup
coconut milk 1
teaspoon red curry paste 3 cups winter squash, cut
into 1/2 inch chunks splash
of extra-virgin olive
oil 2 cans garbanzo beans (or equivalent) 1/2 cup cilantro, chopped fine grain sea salt
1 tablespoon saffron strands 4 tablespoons warm milk 1 tablespoon each
of almonds, walnuts, cashews, peanuts, and raisins 1
teaspoon poppy seeds 1 cup
coconut milk (see recipe, here) 1 1 - inch piece
of ginger, peeled and minced 10 cloves garlic 1 small green papaya, peeled, seeds removed, and diced 1/2
teaspoon each powdered nutmeg and mace 1 tablespoon coriander powder 1 tablespoon cumin powder 6 fresh red chiles, such as serranos, stems removed 2 cups yogurt Salt to taste 4 pounds lamb shanks, chopped with a cleaver
into 1 - inch long sections 4
teaspoons ghee (recipe here) or vegetable
oil 2 large onions, finely chopped
Ingredients: 1/4 cup finely minced sweet onion (such as Vidalia or Walla Walla) 3 tablespoons low - sodium soy sauce 2
teaspoons toasted sesame
oil 1
teaspoon Sambal Oelek (or hot sauce
of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1
teaspoon toasted sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced
into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston lettuce For Serving: (optional) Toasted
coconut flakes Chopped macadamia nuts
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
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.
Supper: — 50 grams (dry)
of organic rolled oats, boiled (love my oatmeal despite articles like: http://www.marksdailyapple.com/are-oats-healthy/#axzz337CyW4pg); — 1,5 tablespoons
of flaxseed; — 1 banana and some goji berries (dried) added
into the oatmeal; — 1
teaspoon of organic virgin
coconut oil.
Buffalo Cauliflower Bites 1 cup gluten free all - purpose flour 1
teaspoon smoked paprika 1
teaspoon garlic powder Pinch
of sea salt and pepper 1 cup water 1 head cauliflower, cut
into florets 1 cup Buffalo wing sauce 1 tablespoon
coconut oil (optional)
Cut a small sweet potato
into 1/2 - inch cubes and toss with 1
teaspoon of melted
coconut oil, a pinch
of cinnamon, salt and pepper.
Ingredients: 1/4 cup finely minced sweet onion (such as Vidalia or Walla Walla) 3 tablespoons low - sodium soy sauce 2
teaspoons toasted sesame
oil 1
teaspoon Sambal Oelek (or hot sauce
of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1
teaspoon toasted sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced
into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston lettuce For Serving: (optional) Toasted
coconut flakes Chopped macadamia nuts
What I do is take a mug, fill it half with milk, then pour it
into the pan, add two cloves,
coconut oil,
teaspoon of turmeric powder, black pepper, ginger powder and half
of tea spoon
of brown sugar / honey / diet sugar, and allow the mix to boil.
1 pumpkin or squash, cut
into wedges 200 g sweet potato, cut
into wedges 3 tablespoons
of coconut oil, melted 1/4
teaspoon turmeric 1/2
teaspoon curry powder 1/4
teaspoon ground cinnamon 1/2
teaspoon sea salt
2 lbs
of chicken breast or thighs, skinless & boneless cut
into 1» pieces 1 lb
of romanesco, chopped
into 1» pieces 6 medium onions, thinly sliced 2 cups sweet potato, chopped
into 1» pieces 2 1/2 cups
of fresh or canned whole tomatoes, chopped 1 tablespoon olive
oil 2» piece
of ginger, roughly chopped 3 large garlic cloves, roughly chopped 2 tablespoons full - fat
coconut milk 1
teaspoon garam masala 1
teaspoon chili powder 1
teaspoon ground coriander 1
teaspoon ground cumin 1 1/2
teaspoon salt, divided 1/2
teaspoon ground turmeric 1/2
teaspoon black pepper 2 bay leaves 1/4
teaspoon ground cloves 2 tablespoons fresh cilantro leaves, finely chopped for topping, divided Process the tomatoes, ginger and garlic together in a food processor until smooth.
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
Dissolve a full
teaspoon of turmeric and a pinch
of black pepper
into hot
coconut oil and pour it
into your smoothie or juice.
For convenience sake, here is the ingredient list: 1 1/2 cups almond flour OR dry roasted, unsalted, sunflower seeds ground
into a meal * (not almond meal) 2 Tablespoons
coconut flour 4 Tablespoons ground golden flax 1/2 cup sucanat 1/4 cup water 1/4 cup molasses 1 1/2 — 2» piece
of fresh ginger (longer for a narrow piece, shorter for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive
oil or
coconut oil 1/4
teaspoon baking soda ⅜
teaspoon cream
of tartar 1/4
teaspoon salt extra sucanant * To dry roast sunflower seeds bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin to darken.
1 tablespoon
coconut oil 1 yellow onion, diced Pinch
of salt 8 carrots, peeled and chopped
into 1 / 2 - inch chunks 1 sweet potato, peeled and cut
into1 / 2 - inch cubes 3 cups vegetable stock 2 tablespoons green or red curry paste 2
teaspoons yellow curry powder Salt and black pepper, freshly ground (to taste) Juice
of 1 lime 14 - ounce can
of coconut milk Toasted cashew bits, to garnish Cilantro, to garnish
ingredients 1 clove garlic, minced 1/2 to 1 small jalapeno, seeded and finely chopped 2
teaspoon red curry paste sea salt, to taste Juice
of one lime 1/2 tablespoon
coconut oil 1 tablespoon
coconut nectar, yacon syrup or 2 - 4 drops
of plain or lemon stevia to taste 1 cup
coconut milk (full - fat Native Forest, Nature's Value or Arroy - D) 1/2 red onion, chopped 1 red bell pepper, chopped 1 sweet potato, peeled Basil, cut
into thin strips
One work around for this is to use the curcumin powder and make a microemulsion
of it by combining a tablespoon
of the powder and mixing it
into 1 - 2 egg yolks and a
teaspoon or two
of melted
coconut oil.