1/2 cup Coconut Aminos (dilute with water to decrease saltiness if desired) 1 Tbsp Arrowroot mixed with 1 Tbsp Water 1/2 tsp ground dried Ginger 1/2 tsp ground yellow Mustard Powder 1/2 tsp Black Pepper 1/2
tsp Coconut Vinegar
2 cups shredded Green Papaya 1 - 2 fresh Red Chiles 1 cup Carrots, julienned 1 cup Mango, julienned 1/2 tsp Coconut Aminos 1 tsp Lemon Juice 1
tsp Coconut Vinegar 2 Tbsp crushed Cashews, raw 1 Tbsp Coconut Crystals 1/4 cup Thai Basil, roughly chopped 1/4 cup Mint leaves, shredded Sea Salt to taste
Not exact matches
3 tbsp extra virgin
coconut oil 4 garlic cloves, finely chopped 1 inch (2, 1/2 cm) fresh ginger, finely chopped 2 stalks lemongrass, crushed and finely chopped 1/2
tsp dried chili flakes 2
tsp turmeric 1
tsp mustard seeds, ground in a mortar 1 medium size aubergine / eggplant, cut in wedges 2 small apples, cut in small dices 1 cup (240 ml) water 1 tbsp apple cider
vinegar 1 can (1 2/3 cup / 400 ml)
coconut milk 3 cups (300 g) brussels sprouts, cut in halves 1 - 2
tsp sea salt
Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of olive oil or
coconut oil 2 sprigs fresh rosemary or 1/2
tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider
vinegar (or balsamico) sea salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled
1 cup tapioca flour 1 cup almond flour 1/2 cup
coconut flour 1 tbsp milled chia seeds 1/2
tsp Himalayan pink salt 1.5 tbsp baking powder 50g raw grass - fed unsalted butter (
coconut oil can be used but will give a different taste) 3 eggs 1
tsp bicarbonate of soda 1
tsp apple cider
vinegar (with the mother)
+ 1/2 cup pancake base * + 1
tsp xanthan gum or baking powder + 1 T cinnamon + 1 1/2
tsp unsweetened shredded
coconut + 1 T carob powder or cocoa powder + 1 flax egg ** or regular egg + 1/2 cup dairy - free milk + 2
tsp apple cider
vinegar + 1
tsp vanilla extract +
coconut oil for fying
Ingredients: For Dressing: 1/2 cup fresh or frozen blueberries 4 Tbsp extra virgin olive oil 3 Tbsp apple cider
vinegar or white balsamic
vinegar 2 Tbsp lemon juice 1/2 Tbsp liquid sweetener of your choice, such as
coconut nectar, agave, raw honey and maple syrup 1/8
tsp salt
Dressing: 2 tbsp olive or pumpkin oil 1 - 2
tsp shoyu (naturally fermented soy sauce or you can use liquid aminos) 1 tbsp ume seasoning (umeboshi, ume su) 1
tsp coconut sugar 1
tsp lemon or lime juice pinch of chili powder Note: if using regular
vinegar, you have to add some salt to taste
Sauce: 4 Tbsp rice
vinegar (I used brown rice
vinegar) 4 Tbsp
coconut sugar (or other natural sugar) 2 Tbsp water 1.5 Tbsp fish sauce 1 Tbsp sake or sherry 1 large garlic clove, grated 1
tsp crushed chili pepper 1
tsp potato starch
5 TBS psyllium husk powder (no substitutes)(45 grams) 2
tsp baking powder 1
tsp Celtic sea salt 2 1/2 TBS apple cider
vinegar (1 oz) 3 egg whites (8 egg whites if using
coconut flour) 1 cup BOILING water (7 oz)
1 cup brown rice flour 1/2 cup tapioca flour 1/2 cup almond flour 1 cup oat flour 1 & 1/4 cup brown sugar 1/2 cup
coconut flakes 1/4 cup chia seeds 1 tablespoon cinnamon 1
tsp xanthan gum 1
tsp salt 1
tsp baking soda 3/4 cup olive or
coconut oil 1 tablespoon apple cider
vinegar 6 tablespoons soy milk (or almond milk, rice milk, etc) 1 tablespoon Kahlua liquor 1 vanilla bean, split and scraped of beans
1 cup of old fashioned rolled oatmeal 1/2 cup
coconut flour 4 jumbo eggs 1 cup of milk (goat, cow, almond or coconutmilk, if you use canned
coconut milk use half water half
coconut milk) 1/2
tsp baking soda 1/2
tsp apple cider
vinegar (the secret to making these pancakes rise.
1 1/2 cup blanched almond flour (5 oz)(or 1/2 cup
coconut flour or 2.5 oz) 5 TBS psyllium husk powder (no substitutes)(45 grams)(must be a fine powder, not whole husks) 2
tsp baking powder 1
tsp Celtic sea salt 2 1/2 TBS apple cider
vinegar (1 oz) 3 egg whites (6 egg whites if using
coconut flour)(about 3.5 oz for almond flour option, 7 oz for
coconut flour) 7/8 cup (a little less than a cup) BOILING water (or MARINARA — for more Tomato Basil Bread!)
For the crackers: 1/4 cup chickpea flour 1/4 cup cooked or sprouted lentils 1/4 cup sunflower seeds 2T balsamic
vinegar 1T
coconut oil 2
tsp curry powder 1
tsp cumin 1/2
tsp agave nectar Salt to taste
1 cup (130 grams) raw pumpkinseeds 1 cup + 2 1/2 Tbsp (190 grams) teff flour 1/2 cup (60 grams) arrowroot starch / flour 1/2 cup (60 grams) tapioca starch / flour 1 Tbsp
coconut flour 1 1/2
tsp baking soda 1 1/4
tsp xanthan gum or guar gum 1
tsp salt or Herbamare 2 Tbsp apple cider
vinegar (substitutions suggestions below recipe) 2 Tbsp finely ground flax seeds 1 1/2 cups water 2 Tbsp olive oil or grapeseed oil
3 - 4 red onions (approx 3 cups) 1 1/2 cups apple cider
vinegar 1/2 cup red wine
vinegar 2 Tbsp sugar (I used
coconut sugar) 1
tsp sea salt
Ingredients — Makes about 1 cup 1 tbsp
coconut or vegetable oil 1 medium red onion thinly sliced 2 small tomatoes thinly sliced Salt 1
tsp Kashmiri chili powder 1 birds eye chili (optional) or 1
tsp vinegar 1/4 cup fresh grated
coconut or unsweetened dry shredded
coconut
Mine does have a
tsp of raw apple cider
vinegar and I've added 1/4 cup of
coconut milk (canned).
200g stewed apple (see note below) 80g
coconut oil, melted 80g
coconut sugar 1 egg 1/2
tsp vanilla powder / essence 1/2
tsp cinnamon powder 100g buckwheat flour 100g brown rice flour 1
tsp baking powder 1
tsp baking soda 1 Tbsp hot water 1 Tbsp apple cider
vinegar 1 cup blueberries, fresh or frozen
I used red wine
vinegar, garam masala, about 2
tsp of almond butter, a little
coconut aminos.
70 per cent cocoa solids), finely chopped for the cake: 1 1/2 cups all - purpose flour 1 1/2
tsp baking soda 1/2
tsp fine sea salt 1 1/2
tsp instant espresso powder 3/4 cup unsweetened cocoa powder 1 1/2 cups dark brown sugar 1 1/2 cups hot water, from a recently boiled kettle 6 tbsp
coconut oil 1 1/2
tsp apple cider
vinegar or white wine
vinegar 1 tbsp edible rose petals 1 tbsp chopped pistachios 1 x 8 - inch round springform cake pan
for the beans 1 onion / 120 g 1 - 2 garlic cloves 1/2 or 1 fresh red chili — depending on your taste 1 heaping
tsp smoked paprika 1
tsp cumin seeds 1 + 1/2
tsp olive oil 1 x 400 g can kidney beans 1 x 400 g can cannellini beans 2 x 400 g cans whole canned tomatoes with their sauce — crushed with a fork 1 tbsp / 27 g molasses 1
tsp / 3.5 g
coconut sugar 1 + 1/2
tsp brown rice
vinegar salt and pepper a few springs of rosemary — brushed with oil
lime peanut sauce ingredients: 1/2 inch fresh ginger, peeled + rough chopped 2 cloves of garlic, peeled + rough chopped 1 - 2
tsp sriracha (or other hot sauce you like) 2 tbsp peanut butter (or tahini, sunflower seed butter, almond butter etc) 1 lime, peeled + chopped 1 tbsp rice
vinegar 2
tsp agave nectar 1 tbsp tamari soy sauce little scoop of extra virgin
coconut oil (optional, but I love the
coconut fragrance here) 1/4
tsp toasted sesame oil 1/2 cup grapeseed oil
3 oz chopped dark chocolate 3/4 cup pumpkin purée - or - homemade sweet potato or pumpkin puree 1/2 cup liquid (water or coffee) 2 teaspoons apple cider
vinegar 1/2 cup packed brown sugar 2 teaspoons vanilla 1/4 cup liquid
coconut oil 1/2
tsp sea salt 1/4 cup cocoa powder 1 cup all purpose flour 1/2
tsp baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon each ground nutmeg, ground allspice, and ground cloves ⅛ teaspoon ground cayenne pepper
I used
coconut vinegar and about 1
tsp of garlic powder because that's what I had.
I used ghee in place of
coconut oil and
tsp of
vinegar and my muffins were super moist and delicious!
INGREDIENTS CAKE 1 1/2 cups (375 mL) all - purpose flour 3 tbsp (45 mL) unsweetened cocoa powder 1 cup (250 mL) granulated white sugar 1
tsp (5 mL) baking soda 1/2
tsp (2 mL) salt 1
tsp (5 mL) distilled white
vinegar 1/3 cup (75mL)
coconut oil, melted in liquid form 1 cup (250 mL) Almond Breeze Vanilla almond beverage FROSTING 1 cup (250 mL) semisweet chocolate chips 1/4 cup (50 mL) Almond Breeze Vanilla almond beverage 2 tbsp (30 mL)
coconut oil, melted in liquid form 1 cup (250 mL) icing sugar DIRECTIONS 1.
1 - 2 Tbsp
coconut oil 1/2 c onion, chopped 3 cloves garlic, minced 1 bunch organic kale, destemmed & chopped 3 Tbsp Bragg apple cider
vinegar 1
tsp fresh lemon juice Sea salt and pepper to taste
Ingredients: 2 cups apple cider
vinegar 1/2 cup
Coconut Aminos or Ojio Organic Soy Sauce Alternative or
Coconut Secret Garlic Sauce 1
tsp ground ginger 1 TBSP mustard 1
tsp onion powder 1 clove of garlic, crushed 1/2
tsp cinnamon 1/2
tsp ground pepper Liquid Stevia to taste (optional) Instructions: Place all ingredients in a saucepan and bring to... Read More»
1/2 cup of
Coconut Flour 3
tsp of Gluten Free Baking Powder 1
tsp of Sea Salt 1 cup of
Coconut Cream 2 tbsp of
Coconut Oil 1 tbsp of Apple Cider
Vinegar (or any vinegar) 4 eggs (or egg replacer) 1 whole mango or mango puree (about 3/4 cup) Extra Coconut Oil for frying Extra mango slices for garnish and t
Vinegar (or any
vinegar) 4 eggs (or egg replacer) 1 whole mango or mango puree (about 3/4 cup) Extra Coconut Oil for frying Extra mango slices for garnish and t
vinegar) 4 eggs (or egg replacer) 1 whole mango or mango puree (about 3/4 cup) Extra
Coconut Oil for frying Extra mango slices for garnish and toppings
For the bulgogi tofu 250g tofu block 5 spring onions 1/2 brown onion 1 tbsp minced garlic 1» knob ginger (grated) 1/3 cup grated nashi pear 2 tbsp apple sauce 3/4 cup tamari 4 tbsp sesame oil 6 tbsp
coconut sugar 1
tsp cracked black pepper 1
tsp chill flakes 1
tsp sriracha 5 tbsp mirin 2 tbsp rice
vinegar For the bao buns 4 1/2 cups good quality bakers flour or white spelt flour 1 cup warm water 1/4 cup white
coconut sugar or xylitol 2 tbsp rice bran oil 8g yeast 1/2 cup boiling water 2 tbsp sesame oil
1 lb ripe, firm Nectarines, skinned, flesh cut from the pit and diced small 2 Roma Tomatoes, quartered, seeded and diced small (drained of juices) 1 large Garlic clove, pressed or minced fine 1/4 cup sun - dried Apricot
Vinegar, or you can use
Coconut Vinegar, Apple Cider
Vinegar, or Spicy Pecan
Vinegar 3 Tbsp
Coconut Crystals 1 teaspoon Sweet Curry Powder 1/4
tsp salt
If you prefer a tangier flavor, try reducing the
Coconut Aminos by 1
tsp and replacing it with
Coconut Vinegar.
Spring Roll Dipping Sauce From Amber Shea Ford — Overland Park, KS 2 Tbsp
Coconut Vinegar 1 Tbsp Lime Juice 1 Tbsp Water 2 1/2
tsp Coconut Nectar 1
tsp Coconut Aminos 1
tsp Chile Oil 1 clove Garlic, minced
1 cups gluten free oat flour 1/2 cup
coconut flour 2
tsp baking powder 1
tsp baking soda 1
tsp apple cider
vinegar 1 tablespoon xylitol (or any other natural / healthy sugar sub.
Yields: 1 / 3C 2 Tbsp
Coconut Vinegar 1Tbsp Lime Juice 1/2
tsp Coconut Aminos 1 Tbsp Water 2 1/2
tsp Coconut Nectar 1
tsp Fish Sauce 1/2
tsp finely grated Lime Zest (outer peel) 1 minced Garlic Clove 1/2 to 1 minced Chili Pepper (Serrano, Jalapeno, Bird's Beak - depending on desired heat)
1 Organic Free Range Chicken 1/2 Cup
Coconut Vinegar 1/4 Cup
Coconut Aminos 2» Ginger Root Finger (the small offshoots of the main body of the ginger root) 6 - 8 Garlic Cloves 1/2
tsp Sea Salt 2 Tbsp
Coconut Crystals
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.
1 cup of old fashioned rolled oatmeal 1/2 cup
coconut flour 4 jumbo eggs 1 cup of milk (goat, cow, almond or coconutmilk, if you use canned
coconut milk use half water half
coconut milk) 1/2
tsp baking soda 1/2
tsp apple cider
vinegar (the secret to making these pancakes rise.
Ingredients: (Adapted from Alexandra Dawson, www.inmybowl.com) 6 TBS full fat organic
coconut milk (use the one that comes in a can) 6 TBS organic chia seeds 2 TBS organic ground flax seeds 1/2 TBS Braggs apple cider
vinegar 1/2 cup Plexus 96 chocolate protein powder 1/3 cup organic raw cacao powder 2
tsp baking powder 1/4
tsp baking soda 4 TBS organic
coconut sugar 1 medium rip banana, mashed 1/4 cup organic cold pressed
coconut oil, melted 2 donut pans Makes 8 donuts Directions: Preheat the oven to 350 degrees.
3 Tbs
coconut aminos (can use Tamari (gluten free soy) if not watching out for soy) 1
tsp Fish Sauce (Red Boat) 1 Tbs Rice Wine
Vinegar 1
tsp garlic powder 1
tsp Sriracha (or favorite spice add — red pepper flakes, etc.) 1
tsp toasted sesame oil 1 tip of thumb sized piece of ginger, grated finely Optional 1 Tbs Arrowroot (if using, mix with
coconut aminos first)
1 cup (130 grams) raw pumpkinseeds 1 cup + 2 1/2 Tbsp (190 grams) teff flour 1/2 cup (60 grams) arrowroot starch / flour 1/2 cup (60 grams) tapioca starch / flour 1 Tbsp
coconut flour 1 1/2
tsp baking soda 1 1/4
tsp xanthan gum or guar gum 1
tsp salt or Herbamare 2 Tbsp apple cider
vinegar (substitutions suggestions below recipe) 2 Tbsp finely ground flax seeds 1 1/2 cups water 2 Tbsp olive oil or grapeseed oil
Sauce: 3 Tbsps gluten - free red miso 2 Tbsps cashew butter 1 Tbsp rice
vinegar 2 Tbsps
coconut palm sugar (agave, honey or brown sugar can be substituted) 2
Tsps warm water
1/2 c sifted
coconut flour (see notes above about brands of
coconut flour) 1
tsp baking soda pinch of sea salt 5 eggs at room temperature 1/2 c maple syrup (or honey if on GAPS) 4 Tbsp organic, grass - fed butter 1/4 c fresh squeezed lemon juice zest of two lemons 1/4 c homemade cultured cream (or high quality yogurt — see notes in post) 2 Tbsp Raw Apple Cider
Vinegar 1 Tbsp poppy seeds
1/3 cup peanut butter 1/4 cup rice wine
vinegar 1 tablespoon sesame oil 2 tablespoons low - sodium soy sauce 1
tsp fresh ginger (finely grated) 2 tablespoons
coconut palm sugar or brown sugar 1 large garlic clove, pressed Pinch of black pepper or red chili flakes water if needed to thin
Old - Fashioned Vegan Baked Donuts Ingredients 1 Cup All Purpose Flour 1/2 Cup Sugar (try raw sugar) 1 1/2
tsp Baking Powder 1/4
tsp Salt 1/4
tsp nutmeg 1/2 cup non-dairy milk (soy, almond,
coconut, or hemp) 1/2
tsp apple cider
vinegar 1/2
tsp vanilla extract 1/4 cup melted vegan margarine (earth balance or smart -LSB-...]