2 Put in each popsicle mold one
teaspoon of coconut flakes, then add in each mold one tablespoon of blueberries and the fill with the smoothie that we just made.
Make little balls from the heaping
teaspoons of the coconut flake and date mixture and carefully press into the tops of the cheesecake filling balls on the baking sheet.
Not exact matches
Crust 1 cup almonds — soaked overnight 1/2 cup cashews — soaked for 4 hours 1/4 cup
coconut flakes 1/2 cup soft dates — pitted, more if needed 1
teaspoon vanilla extract pinch
of sea salt
1 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2 cups shredded, unsweetened,
flaked coconut 1/3 cup sifted
coconut flour 1/3 cup cornstarch 1 1/2 teasoons salt 3/4
teaspoon ground black pepper 1
teaspoon dried thyme or dried, rubbed sage or poultry seasoning, crumbled 1
teaspoon garlic powder (not garlic salt) 1/4 cup + 2 tablespoons cool water 1/4 cup + 2 tablespoons unsweetened lite
coconut milk 6 tablespoons extra virgin
coconut oil, ghee, palm shortening or olive oil or a combination
of two
of these
3/4 cup rolled oats (quick - cooking or old - fashioned will work; instant might get a little dusty) 1/4 cup shredded or
flaked unsweetened
coconut 2 tablespoons pepitas, or another nut or seed
of your choice 1/4 cup dark or light brown sugar (for low - to - moderate sweetness) 1/8
teaspoon ground cinnamon Few pinches sea salt 1 large egg white 2
teaspoons water (adjusted from 1 T) 2 cups (approximately 1/2 pound) walnuts, pecans or nuts that you prefer
1 and 1/4 cup
of almond milk (I used toasted
coconut unsweetened milk)-- cashew,
coconut or whatever you use I scoop
of Vega One
coconut almond flavored nutritional shake powder 8 - 10 raw almonds (I soak mine but regular are fine) 1 handful
of baby spinach leaves 1 tablespoon
of Justin's maple almond butter 1
teaspoon of raw cacao nibs 1
teaspoon of raw cacao powder 1 banana, ripe or frozen — peeled 6 ice cubes 1 tablespoon
of coconut flakes plus more for garnishing
1 cup
of raw cashews, soaked overnight in fresh, purified water 1/4 cup
coconut butter (not oil) or maple syrup 1/4 cup
of lemon juice 1
teaspoon of coconut oil, melted 1
teaspoon of vanilla extract Pinch
of pink Himalayan salt Topping: Shredded
coconut flakes
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
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 cup vanilla (or plain) brown rice protein 1/2 cup quinoa
flakes 3/4 cup gluten - free oats (or buckwheat) 1 cup egg whites 1 cup
of coconut milk (from the carton) 1/4 cup applesauce 2
teaspoons baking powder 1
teaspoons baking soda 1/2 grated apple (added after blending the above) 1 large grated carrot (also added after blending the above) 1/4 cup chopped walnuts (also added after) 1/4 cup
of chopped macadamia nuts (also added after)
-- 4 parsnips (or 1 cup cooked white beans), leaves from 1 bunch
of kale (stems removed), black pepper, 1
teaspoon coriander, a pinch
of red pepper
flakes, thyme and marjoram,
coconut milk (green soup pictured)
1 cup mung beans — soaked overnight 1/2 cup pumpkin seeds juice
of 1 lemon 2 tablespoons sesame tahini 2 tablespoons melted neutral
coconut oil or olive oil 1/2 tablespoon cumin seeds — freshly ground 1/4
teaspoon red pepper
flakes sea salt — to taste freshly ground black pepper — to taste
1 cup
of old fashioned rolled oats (I use gluten free organic) 2/3 cup
of toasted
coconut flakes 1/2 cup
of nut butter (almond, peanut — whatever you have on hand) 1/3 cup
of agave, maple syrup or honey 1.5
teaspoon vanilla extract 1 tablespoon
of protein powder (I used vanilla Designer Whey) 1/4 cup
of fiber cereal Chocolate chips (I used dark chips)-- amount is up to you 1/4 to 1/2 cup
for the burgers 2 cups shelled edamame or fresh shelled fava beans or green peas 1 cup untoasted pistachio nuts or pumpkin seeds 1
teaspoon cumin seeds 1
teaspoon coriander seeds 1/2
teaspoon mustard seeds 2 cups
coconut black rice (from above) 1/4 cup ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice
of 1 lime 1 small red chili — seeded and minced 1/4
teaspoon red pepper
flakes Large handful fresh mint leaves — chopped sea salt to taste
1/4 cup pure maple syrup 1/4 cup brown sugar, packed 1/4 cup vegetable oil 1/8
teaspoon ground nutmeg Pinch
of salt 3 cups old fashioned or rolled oats 1 cup sliced almonds 1 cup unsweetened
coconut flakes 1 cup dried cherries
-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
of cooked quinoa 3 ripe bananas 1/4 cup
of melted
coconut oil 1/4 maple syrup 2
teaspoons of vanilla extract 1 cup
of gluten free flour (I love Bob's Redmill 1 to 1 GF flour) 1 cup
of gluten free rolled oats (again Bob's Redmill) 1/2 cup
of toasted
coconut flakes 3 tablespoons
of flax seed meal 1 tablespoon
of ground cinnamon 1
teaspoon baking soda 1/8
teaspoon salt 1/4 cup
of cashew milk — I like Silk (
coconut, almond, or whatever type
of milk you prefer)
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
In large zip - close bag, mix 1 tablespoon lime juice and 1/2
teaspoon lime zest with half
of the
coconut yogurt (3 ounces), curry powder, crystalized ginger, 3/4
teaspoon salt, and crushed red pepper
flakes.
* 1/4 cup (60 g) unsalted butter * 3 tablespoons extra-virgin olive oil * 3 tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1
teaspoon medium grain kosher salt * 1
teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g) nuts, chopped if large (try an equal mix
of sliced almonds, cashews and pecans) * 3/4 cup (65 g)
flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4
teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)
Ingredients: 1/2 cup amaranth 1/2 cup arborio rice 1 (14 ounce) can
coconut milk 3 cups water 2 tablespoons honey or maple syrup 1/2
teaspoon sea salt Toppings
of choice, for serving (I used cacao nibs, dried currants, and
coconut flakes)
3-1/2 cups unsweetened
coconut flakes 1 cup sliced almonds 3/4 cup granulated sugar Zest
of 1 lime 1/4
teaspoon kosher salt 4 large egg whites
Mix the medjool dates, walnuts,
flaked coconut, and 1
teaspoon of peppermint extract in a food processor until everything is chopped to tiny bits.
can full - fat
coconut milk 2
teaspoons agar agar
flakes 3/4 cup
coconut sugar 1
teaspoon vanilla extract 1 1/2 ounces unsweetened baking chocolate, roughly chopped pinch
of salt
2
teaspoons melted
coconut oil 1 tablespoon honey (use pure maple syrup to keep this vegan) 1
teaspoon pure vanilla extract pinch
of sea salt 1/2 cup uncooked quinoa, rinsed and drained well 1/4 cup sliced almonds 1/4 cup unsweetened
coconut flakes
3/4 cup all - purpose flour 3/4 cup white whole wheat flour 1 cup brown sugar 1/2 cup sweetened
flaked coconut 2
teaspoons baking soda 1
teaspoon salt (optional) 2
teaspoons cinnamon 2 tablespoons canola oil 2 large eggs 1
teaspoon vanilla 2 cups shredded zucchini (squeeze out some
of the moisture) 20 ounce can
of pineapple tidbits or crushed in juice, drained (I used tidbits for chunkier pieces)
Ingredients: 1/2 cup vegetable shortening 1 cup firmly packed brown sugar 1 large egg 1/2
teaspoon vanilla extract 2 cups all - purpose flour 1/2
teaspoon baking soda 1/4
teaspoon salt 1/2 cup sweetened
coconut flakes 1/2 cup nuts
of your choice (chopped) 1/2 cup candied cherries (chopped)
2 tablespoons oil (ghee /
coconut oil) 1 medium onion, diced 1 lb carrots (about 5 medium carrots), peeled and sliced 1/2 head
of small / medium cauliflower, chopped * 2 cloves garlic, chopped 1
teaspoon fresh grated ginger 1
teaspoon ground cardamom (green, not black) 1/4
teaspoon ground cinnamon 1/4
teaspoon ground cumin Red pepper
flakes (to taste) 1/2 — 3/4
teaspoon sea salt (depending on taste) 3 - 4 cups chicken stock or vegetable stock (depending on how thick you like the soup) 1 cup
coconut milk
ingredients APPLES: 4 Granny Smith apples (cored, sliced) 3 tablespoons ghee (melted) 1
teaspoon pure vanilla extract 1 tablespoon ground cinnamon 1/2
teaspoon ground nutmeg 1/2 cup
coconut sugar CRUMBLE: 3/4 cup almond flour 1/2 cup unsweetened
coconut flakes 3/4 cup chopped walnuts 1/2 cup chopped pecans 2 tablespoons chia seeds 1 tablespoon ground cinnamon 2 tablespoons melted
coconut oil 2 tablespoons honey Pinch
of sea salt
3/4 cup
of smooth nut or seed butter (almond, hazelnut, sunflower, or peanut butter) 1/4 cup + 2 tablespoons
of maple syrup 3/4 cup
of unsweetened apple sauce 2
teaspoons of vanilla extract 1/2 cup (1 bar)
of 70 % dark (dairy - free) chocolate, broken up into chunks 1/2 cup
of unsweetened cocoa powder 3 tablespoons
of coconut flour 3/4
teaspoon of baking soda 1/2
teaspoon of sea salt 3 tablespoons
of nuts or seeds (I used a mixture
of almonds, and added some
coconut flakes) METHOD
1 tablespoon roasted peanut oil 3 garlic cloves, minced 1 cup creamy natural peanut butter 1 cup
coconut almondmilk blend 1/4 cup tamari (or soy sauce) 2 tablespoons rice vinegar 1 heaping
teaspoon red pepper
flakes 1/4
teaspoon dried cilantro, optional Pinch
of fine sea salt
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
2 5 - ounce cans
coconut cream, chilled 7 ounces semisweet chocolate, roughly chopped 1/2 cup aquafaba (the liquid strained from one 15 - ounce can chickpeas) 1/4
teaspoon cream
of tartar Kosher salt 6 tablespoons
coconut sugar plus more for serving Toasted
coconut flakes for serving
INGREDIENTS for the panna cotta: 4 cups
of rhubarb (5 - 8 stalks depending on how big they are), green tops discarded, red - ish parts diced 1/2 cup
of granulated
coconut sugar (maple syrup works as well if you prefer) 1/4
teaspoon of sea salt 1 vanilla bean, scraped (or 1 tablespoon
of vanilla extract) 14oz can
of full fat
coconut milk 2 tablespoons
of agar
flakes for the strawberry
coconut crunch: 3/4 cup
of frozen strawberries 1
teaspoon of vanilla 1/4
teaspoon of sea salt 2 tablespoons
of maple syrup 2 tablespoons
of brown rice syrup 1 cup
of thick
coconut flakes 1/2 cup
of rolled oats garnish: several mint leaves (chopped or whole)
I use frozen berries with 1 cup
of coconut milk (or any seed / nut milk), 1 tb
of maca powder, 1 tb
of ground flaxseed, 1 tb
of quinoa
flakes, 1 tb
of barleygrass or wheatgrass powder, 1 tb
of hemp protein powder, a handful
of spinach or kale, and half an avocado works well too for extra creaminess, 1 - 2 medjool dates or dried figs for sweetness and a
teaspoon of frozen ginger for a fiery kick to wake you up.
Corn and Mango Filling 2 ears
of corn 2 2/3 cups cooked black beans 1 small green onion, finely chopped 1 mango, peeled and sliced 1/2 cup dried
coconut flakes grated zest and juice
of 1 lime 1 Tablespoon extra virgin olive oil 1
teaspoon ground cumin 1 pinch each cayenne pepper, paprika, and dried oregano Sea salt
Combine 1/2 cup
coconut milk, 1/2 cup peanut butter, 1 tablespoon reduced - sodium soy sauce, 1
teaspoon chopped garlic, 1
teaspoon fresh lime juice, 1/2
teaspoon salt, a pinch
of crushed red pepper
flakes, and 2 tablespoons water in a blender.
1 cup quick oats (you may also use other types
of flake oats; it will result in a different texture) 1 roma tomato 1/3 cup frozen edamame 1/2 cup mushrooms (sliced) 1
teaspoon ginger (minced or grated) 1 tablespoon shoyu soy sauce 1 tablespoon nutritional yeast (optional) 1/2 cup non-dairy milk (optional) 1
teaspoon coconut oil Water as needed Curled parsley or herbs
of choice for garnish
You need 2 fresh bananas, a cup
of chopped dates, 1 tablespoon
of non-sweetened
coconut flakes, a cup
of rolled oats, 2 tablespoons
of olive oil, a
teaspoon of vanilla extract and a vanilla or chocolate whey powder.
3/4 cup
of smooth nut or seed butter (almond, hazelnut, sunflower, or peanut butter) 1/4 cup + 2 tablespoons
of maple syrup 3/4 cup
of unsweetened apple sauce 2
teaspoons of vanilla extract 1/2 cup (1 bar)
of 70 % dark (dairy - free) chocolate, broken up into chunks 1/2 cup
of unsweetened cocoa powder 3 tablespoons
of coconut flour 3/4
teaspoon of baking soda 1/2
teaspoon of sea salt 3 tablespoons
of nuts or seeds (I used a mixture
of almonds, and added some
coconut flakes) METHOD
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
oz / 2 cups) raw macadamia nuts, soaked in water overnight, drained 2 tablespoons
coconut oil Juice
of 1 lemon 1
teaspoon salt 1
teaspoon savoury yeast
flakes
1/2 cup rolled oats 1
teaspoon chia seeds 3/4 cup unsweetened
coconut milk 1 tbsp raw cacao powder 1/2 tablespoon raw honey 1 tablespoon almond butter pinch
of himalayan salt optional: cacao nibs,
coconut flakes
What's in them: 6 oz good dark chocolate, I used 72 % cacao but you can go as dark as you like (about 1 cup chocolate bar squares, chunks, or chips) 1/2 cup pureed ripe avocado, about 1/2 large avocado or 1 small avocado 1/2
teaspoon vanilla extract 1/8
teaspoon sea salt Toppings
of your choice:
coconut flakes or chips, crushed nuts, crushed freeze dried fruit, cocoa powder, crushed candy canes, or any other toppings you can think
of
8 ounces silken tofu 2 tablespoons olive or refined
coconut oil, plus more as needed 1 tablespoon nutritional yeast
flakes 2
teaspoons sea salt 1/2
teaspoon ground turmeric 1/2
teaspoon onion powder 1/2
teaspoon garlic powder 1 small onion, chopped 8 ounces sliced mushrooms 8 ounces ground seitan (see Tip) 1 cup cherry tomatoes, halved 1 (16 - ounce) package extra-firm tofu, drained and patted dry with paper towels 5 ounces greens (kale, baby spinach, or chard) Freshly ground black pepper 6 vegan English muffins or 12 slices
of bread, toasted 1 or 2 avocados, thinly sliced Sriracha or hot sauce (optional)
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).
Berries, apple slices,
coconut flakes, sliced nuts,
teaspoon of fresh jam, a dollop
of thick non-dairy Greek yogurt... Such an easy way to pack a bowl
of nutrients (fiber, protein, carbs, and vitamins from your add - ins) into a bowl
of hot oats, steel cut or rolled!
3/4 cup all - purpose flour 3/4 cup white whole wheat flour 1 cup brown sugar 1/2 cup sweetened
flaked coconut 2
teaspoons baking soda 1
teaspoon salt (optional) 2
teaspoons cinnamon 2 tablespoons canola oil 2 large eggs 1
teaspoon vanilla 2 cups shredded zucchini (squeeze out some
of the moisture) 20 ounce can
of pineapple tidbits or crushed in juice, drained (I used tidbits for chunkier pieces)