Sentences with phrase «use organic coconut milk»

We use organic coconut milk as a base in our dairy free products, which is an interesting and healthful ingredient.

The chocolate milk could use organic coconut milk (full - fat) which is very creamy and provides the same MCTs as the coconut oil.

Hi Laura, yes you can freeze it and I use organic coconut milk from a tin!

I bought a yogurt maker, used organic coconut milk with 1 tbsp of agar agar and Prohealth probiotic, and farmented for 22 hrs.

Not exact matches

So, in the end I used cow milk, organic quick oats, banana, coconut butter and almond butter.

Some coconut milks can vary in consistency too, I use the organic tinned coconut milk from Biona.

Hi, the Biona organic full fat coconut milk is a great one to use, I love using it in my recipes.

I did substiute the Almond milk for coconut milk and used organic raw honey instead of date syrup as i did nt have the other ingredients in.

I just use organic tinned coconut milk!

39 ml cartoned coconut milk 16g of organic whey protein powder (I'm using this one by the Organic Protein Co which is absolutely STUPENDOUS!

I made this recipe last night and went with organic WW flour since that's what I had on hand, I also used unsweetened vanilla almond milk, added shredded coconut, and chia seeds.

I made some substitutes to this pie pudding: used tapioca starch in place of corn, almond milk rather than cow's, coconut oil verses butter, organic coconut palm sugar rather than white sugar.

I use twice the spices and an entire 12 oz can of organic coconut milk (like my flavors and fat!).

Our recommendation to yield a product that is delicious yet affordable is to use organic, canned coconut milk.

extra virgin olive oil 2 cloves garlic, minced 2 cups Chardonnay wine 1 cup vegetable broth (low sodium) 1 cup light coconut milk (almond milk will also work) 2 cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1 cup corn kernels (frozen or fresh) 1 cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive oil in a large soup pot on medium heat.

* 1 cup organic, full - fat coconut milk (I like Native Forest brand): please see directions for how to properly use the coconut milk in this recipe * 2 tablespoons unrefined sugar (I used Madhava blonde coconut sugar) * pinch of fine sea salt * 1 heaping cup 60 % bittersweet chocolate chips (or chopped bittersweet chocolate), preferably fair trade * 1 large egg, preferably organic / free range, beaten * coarse sea salt or smoked sea salt - optional (I used large flake smoked sea salt)

I use an organic light coconut milk for this recipe, to keep the calories and fat down.

* How to make coffee infused coconut milk: Add 3 T. culinary coconut milk in original flavor (I use So Delicious Organic) and 2 T. organic coffee beans of choice to a sauce pan on medium heat.

It's really easy to make your own custard — all from store cupboard ingredients along with organic eggs, and milk — and you can make it dairy free by using coconut drinking milk (I am sure you could use other dairy free milks but I haven't tried them as yet).

I used the same exact organic coconut milk.

organic chicken breasts, sliced thin * 1 can organic coconut milk (I used Thai Kitchen brand) * 1 - 2 handfuls pad - thai style rice noodles (I used Tinkyada brand, and used the lessor amount) * to garnish each serving - a handful of fresh cilantro and a handful of fresh mint, chopped, plus fresh lime juice and additional tamarind - date paste or chile sauce to taste

* I used regular unsweetened organic coconut milk in my recipe and to calculate nutritional info.

Buy organic whenever possible to ensure you're getting the best quality coconut milk (the brand I used for this recipe isn't organic, unfortunately — we don't have a lot of organic options for coconut milk at our local grocer)

1 1/2 cups well - mashed very ripe bananas (about 3 large) 1/2 cup nonfat yogurt — if using Greek yogurt, use a bit less and thin with milk 1 tsp baking soda 2 egg whites 2 tablespoons freshly squeezed orange juice 2/3 cup coconut sugar 1/4 cup organic high - oleic, expeller - pressed safflower oil 1 1/4 teaspoons vanilla 2 cups whole wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 2/3 cup chopped walnuts 1/3 cup chopped pecans

* 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)

Vegan Mango Coconut Ice Cream 1 can (14 ounces) unsweetened coconut milk (do not use light or cream of coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure Coconut Ice Cream 1 can (14 ounces) unsweetened coconut milk (do not use light or cream of coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure coconut milk (do not use light or cream of coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure vanilla

- In a blender (VitaMix was used for the recipe), add 1 can of organic coconut cream, 2 ounces of almonds milk, 1 oz.

I like to use canned organic, full fat coconut milk.

325g dark chocolate (I use 62 % cacao solids with no milk products) 200g coconut oil 2g sea salt 240g coconut sugar 3 eggs 1 tsp baking powder (gluten free) 60g rice flour 40g cornflour 1Tbsp espresso coffee (or 1Tbsp instant coffee mixed with 1Tbsp cold water) 200g frozen organic raspberries

I also tried using a full mug of organic coconut milk with the paste but just too darn thick in consistency for me.

* organic corn --(used in this muffin recipe) * organic black beans --(used in this appetizer recipe) * organic white beans --(used in this soup recipe) * organic chickpeas --(used in this hummus recipe) * organic diced tomatoes --(used in this chili recipe) * coconut milk --(used in this sauce recipe)

I substituted organic coconut oil for the butter and water with some vanilla (since I didn't have any coconut water that I wanted to use) for the milk and it tastes great — especially along with fresh organic blueberries.

Oil for spraying the pan 3/4 cup almond flour 3/4 cup coconut flour 3/4 cup sugar (I used organic coconut sugar and only used 1/2 cup) 2 tsp baking powder 1/2 tsp salt 2 eggs (or Egg Replacer for 2 eggs) 1/2 cup milk or non-dairy milk (I used almond milk) 1/2 cup plain yogurt or non-dairy plain yogurt 1.5 tsp vanilla or almond extract 1 cup blueberries 3 nectarines, pitted and sliced

2 1/4 cups old fashioned oats 2 1/2 cups almond milk, soy milk, cow's milk will also work 3/4 cups coconut milk, if you don't have any use milk of choice 1/4 cup honey 1/4 cup flax seed meal, optional, wheat germ or oat bran will also work well 2 cups mixed organic berries, any of your choice will work 1 teaspoon vanilla extract 1/4 cup sliced almonds

i used coconut milk w / lime juice for the buttermilk and added organic dried cranberries.

Whipped Cream — You can either use organic heavy whipping cream or full fat coconut milk — I've used both and they're so easy and tasty with a little vanilla extract and maple syrup added

* 6 ounces almond flour (I used Bob's Red Mill brand, and for those who prefer to measure in cups, this was just under two cups) * 3 ounces coconut flour (I used Bob's Red Mill brand, and this was equal to 1 cup) * 2 teaspoons baking powder * 1/2 teaspoon fine sea salt * 1/3 cup raw, organic cane sugar plus another 1 - 2 teaspoons for sprinkling on top of the scones before baking * 9 ounces organic coconut milk (I used organic, unsweetened full - fat coconut milk from Native Harvest, and I stirred it very well to mix in the cream after I opened the can) * 1/4 cup organic raisins

Icing: 1 can chilled coconut milk, (use thickened top portion) 1/2 tsp vanilla bean paste 2 Tbsp organic blond cane sugar 1 lemon, zest

Robyn recommends goat's milk yogurt, but you can also use organic cow's milk, sheep's milk, or plain coconut milk or nut - based milk yogurt (have you tried making coconut yogurt at home?

Jacki's (and now Melody's) Rich Sourdough Pancakes: 3 large farm fresh eggs 1 cup whole raw milk 2 cups of sourdough starter (can be straight from the fridge, does not have to be recently activated... this is how I almost always make it) 1 3/4 cup all purpose flour (makes a lighter pancake, but I've made it before with spelt flour, which was also pretty tasty, but heavier than most people like pancakes) 1 tsp aluminum free baking soda 2 tsp baking powder 1 1/2 tsp pink himalayan salt (you can use sea salt) 1/4 c. granulated sugar (rapadura, sucanat, whatever floats your boat) 1/4 c. raw butter, melted (I've used organic salted butter before, works fine) Also, for more health benefits, I add about 2 - 3 Tbsp melted coconut oil, which you can use instead of the butter or just use both (I totally use both).

organic coconut oil 2 cups water (can also use almond, coconut or other milks) 1 cup of ice cubes Stevia Extract, xylitol, coconut palm sugar, or other sweetener — to taste 1/8 tsp.

I mostly use the Full Fat canned organic USDA certified coconut milk in recipes but there are times that I just need the plain thinner milk and this might be a easy solution.

For someone coming from a typical Standard American Diet, filled with processed foods and trans fats, a homemade whipped cream using organic canned coconut milk is still a step in the right direction over the highly - processed versions.

INGREDIENTS 1 1/2 cup organic red lentils (uncooked) 2 3/4 cups organic vegetable broth 1 can organic full - fat coconut milk (13.5 ounce can) 3 Small organic roma tomatoes (diced) 1/2 Large organic onion (diced) 1 cup organic kale (chopped) 2 tablespoons organic tomato sauce (I used tomato paste) 1 1/2 teaspoon organic ground cumin powder 1 teaspoon pink himalayan salt 1 — 2 pinch organic cayenne pepper

Laura used an organic flour mixture and substituted regular milk with the coconut kind.

- you can make the milk more or less thick and rich by adjusting the amount of water - you can use organic coconut — the leftover pulp, once dried (i put mine in a dehydrator or in the oven a low temp) and grinded in a coffee mill of blender, is actually coconut flour!

Directions for use: Dissolve our organic creamed coconut in hot water and strain to make coconut milk or add directly to soups, curries and stews.

I make choc avocado ice creams using coconut milk, rice malt syrup, organic cacau powder, vanilla extract, and tspn lemon juice — they go down well and are very chocolatety too.

I used: Nature's Path Organic Love Crunch granola in dark chocolate & red berries Some defrosted strawberries Toasted coconut flakes Green & Black's organic milk chocolate with chopped almonds

2/3 cup coconut milk 6 tablespoons honey 2 eggs, beaten 1 (15 - ounce) can organic pumpkin puree 3 tablespoons rice flour (or use almost any gf baking flour mix.