Stir in two
teaspoons of coconut oil until incorporated.
Stir in 1
teaspoon of coconut oil until thoroughly mixed.
In a large bowl mix together sweetener, cinnamon and 1
teaspoon of coconut oil until smooth, add raisins.
Not exact matches
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).
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 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
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.
Add your dates,
coconut, and 2
teaspoons of the
coconut oil and pulse
until combined.
In a small bowl, combine the remaining 1
teaspoon of cinnamon, 1 tablespoon
of the date puree, ground cashews, remaining 1/2 cup
of cashews, remaining 1/4 cup
of stevia, and
coconut oil until a coarse, crumbly texture forms.
While you're waiting, heat up the other
teaspoon coconut oil in a separate pan and add in the chopped banana with a pinch
of cinnamon and sautee for a minute
until soft and «caramelly.»
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.
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.
Usually that just means the ratio
of dry to wet is a bit off — add a little more maple +
coconut oil (by the
teaspoon)
until it comes to gather:)
Add the sweet potato, one
teaspoon of the
coconut oil and a good pinch
of salt and pepper and mix
until completely combined.
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
Filling 2 cups meat
of fresh young Thai
coconut 1 cup water
of fresh young Thai
coconut 3/4 cup
coconut oil — gently warmed in warm water or the dehydrator to soften 1/4 cup Irish moss — washed thoroughly and soaked in hot water for at least 10 minutes 1 cup each raw macadamia and raw cashew nuts — soaked for 2 - 4 hours 2 tablespoons freshly squeezed lemon juice 2 tablespoons nutritional yeast 1 - 2
teaspoons salt about 6 tablespoons purified water 1 cup
of chopped olives
of your favourite kind (may I suggest Cerignola olives that come with pits and taste velvety) 1 cup
of chopped sun - dried tomatoes (this time I made an exception and used tomatoes preserved in olive
oil instead
of the dry variety) 1 packed cup fresh basil leaves — or more to taste fresh red and yellow tomatoes for garnishing — optionalIn a high speed blender, combine the
coconut meat, water and
oil with the Irish moss
until very smooth.
Print Roasted almonds and
coconut bliss balls Ingredients 100 g almonds roasted 40 g shredded
coconut 3 - 4 tablespoons agave 5 tablespoons
coconut oil 2
teaspoons lime juice pinch
of vanilla powder Instructions Place almonds in a food processor and blend
until they are finely ground.
I use about 2 - 3 cups distilled water, a few
teaspoons of baby soap, a few
teaspoons of coconut oil and then about 5 - 10 drops
of lavender
oil (or more I really just add it
until it smells good).»
Melt the remaining 2
teaspoons of coconut oil; add the pear slices (reserving some slices for garnish) and cook, stirring occasionally,
until lightly browned, 4 to 5 minutes.
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).
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.
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.
Swish a
teaspoon or so
of unrefined
coconut oil in your mouth for up to 30 minutes, spit it outside or in your trashcan (so as not to clog the drain), and follow by dragging a tongue scrapper from the base to the tip
of your tongue
until it feels clean, rinsing the scrapper after each stroke.
First create the crust by adding macadamia nuts, shredded
coconut, vanilla,
coconut nectar,
coconut oil, and 1/2 a
teaspoon of the salt to a high speed blender and processing
until ingredients are well combined.