75 heavy smokers meeting a set of health and lifestyle criteria were randomly divided into three groups for a double - blind placebo study, and instructed to take assigned mixed fruit and
vegetable juice powder concentrate capsules twice daily (Juice Plus + ®, NSA, Collierville, TN).
Not exact matches
10 pieces of cooked bacon, crumbled 1.5 cups unsweetened cocoa
powder 1.5 tsp salt 3 cups all purpose flour 1 tbsp baking soda 1.5 tsp baking
powder 3 cups white sugar 3/4 cup
vegetable oil 1.5 cups milk + 1 tbsp lemon
juice 2 tsp vanilla 3 eggs 1.5 cups hot water
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
Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin olive oil 1 medium onion, finely chopped 3 cups canned or packaged
vegetable stock 1 can (14 1/2 ounces) diced tomatoes in
juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1 cup heavy cream 1 tablespoon curry
powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for garnish
Double Chocolate Brownie: Brown Pure Cane Sugar,
Juice Concentrate (Grape, Apple, or Pear), Date Paste, Expeller Pressed
Vegetable Oil (Safflower Oil and / or Sunflower Oil), White Rice Flour, Chocolate Chips (Cane Sugar, Non-Alcoholic Cocoa Liquor, Non-Dairy Cocoa Butter), Light Buckwheat Flour, Millet Flour, Natural Process Cocoa
Powder, Natural Rice Dextrin, Baking Soda, Salt, Xanthan Gum, Vanilla, Rosemary Extract.
The sauce was a compote of diced tomatoes and onions, simmering in the remains of the fish
juices, mixed with cream, white wine,
vegetable stock and spicy paprika
powder.
Fajita Marinade 1 tsp chili
powder 1/2 tsp cumin 1/2 tsp chipotle chili
powder (reduce or omit this if you don't like it too hot) 1/2 tsp onion
powder 1/4 tsp garlic
powder dash of salt 1 1/2 tsp lime
juice 1 tsp
vegetable oil
Prepare the sauce: In a large bowl, add the coconut milk,
vegetable broth, curry
powder or paste, chili paste, lime
juice, and fish sauce.
1 Steak Salt and pepper 1 cup lightly packed flat leaf parsley, chopped 3 cloves garlic, minced 1/2 tsp freshly ground pepper 1/2 tsp chili pepper flakes 2 tbsp fresh oregano leaves, chopped 1 tbsp fresh cilantro, chopped 2 tbsp shallot or onion, minced 3/4 cup
vegetable or olive oil 3 tbsp sherry wine vinegar, or red wine vinegar 3 tbsp lemon
juice 1/2 tsp salt 1 stick unsalted butter 2 tbsp chili
powder 1/2 tbsp fresh ground cinnamon (up the cinnamon if using already grated or ground)
cans pinto beans 2 tbsp olive oil 1 small onion, finely diced 2 cloves garlic, minced 1 tsp cumin 1 tsp chili
powder 3/4 cup
vegetable stock
juice of 1/2 lime salt and pepper, to taste 1 package soft corn tortillas 1 avocado, peeled and thinly sliced 2 plum tomatoes, diced 1 head lettuce, thinly sliced 8oz shredded cheddar cheese 8oz.
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry
powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups
vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime
Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
Muffins 1 1/2 cups (6 ounces) King Arthur Traditional Whole Wheat Flour or King Arthur 100 % White Whole Wheat Flour 3/4 cup (2 5/8 ounces) quick - cooking oats 1/4 cup (1 3/4 ounces) buttermilk
powder or nonfat dry milk 2/3 cup (4 5/8 ounces) sugar 2 teaspoons baking
powder 1/2 teaspoon salt 1 cup fresh or frozen cranberries, * chopped 1/2 cup (2 ounces) chopped pecans or walnuts (optional) 1 tablespoon orange zest (finely grated orange peel) 2 large eggs 3/4 cup (6 ounces) milk 1/3 cup (2 1/4 ounces)
vegetable oil or melted butter Glaze 2 tablespoons (1 ounce) orange
juice 3 tablespoons (1 1/4 ounces) sugar or 1 cup (4 ounces) confectioners» sugar, sifted
Carrot cake 1 1/4 cups (220g) brown sugar 3/4 cup (185 ml)
vegetable oil 3 eggs 1 1/2 cups (225g) plain (all - purpose) flour 1 1/2 teaspoons baking
powder 1 teaspoon bicarbonate of (baking) soda 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 2 1/2 cups grated carrot (about 5 carrots) 1/2 cup (60g) chopped pecan nuts 1/2 cup (80g) sultanas cream cheese frosting 250g cream cheese, softened 1/3 cup (110g) icing (confectioner's) sugar, sifted 1 1/2 tablespoons lemon
juice Preheat oven to 180 °C (350 °F).
2 tablespoons olive oil 2 cups chopped leeks 2 cups chopped onions 1 1/2 quarts homemade chicken or
vegetable stock 1/4 cup chopped fresh basil 5 pounds white potatoes, peeled and diced 1 cup evaporated skim milk 1 cup non-fat sour cream 1 cup skim milk 1 teaspoon white pepper 1 / 2 - inch cube (s) of defrosted superhot chile
juice, to taste Freshly minced chives, for garnish New Mexican red chile
powder, for garnish
12 ounces Gulf Coast Blue Crab meat 3 1/2 cups corn kernels cut from about 6 medium ears of corn 2 tablespoons unsalted butter or olive oil 1 1/2 cups onion, chopped 2 cloves garlic, minced 1 jalapeno pepper small, seeded and minced 5 cups low - sodium
vegetable broth or chicken broth 1/4 teaspoon chili
powder 1 lime, zest half and squeeze the whole lime for
juice 1/2 cup cilantro, chopped 2 cups crispy corn tortilla strips TT kosher salt TT pepper, freshly ground
Vegetable oil 2 to 2-1/2 lbs chicken breast, quartered 3 to 4 medium shallots, minced 1 habanero chile pepper, minced (without the seeds)-- you can substitute a jalapeño for a less spicy version 2 tablespoons flour 1 15 - ounce can coconut milk 8 ounces chicken stock
Juice of one lime 3 to 4 tablespoons curry
powder 1 to 2 tablespoons Garam Masala Salt, to taste Pepper, to taste
ingredients CHRISTMAS HAM: 1 7 - 9 pound smoked boneless ham 1 cup molasses 2 oranges (1 zested, both
juiced) 3 tablespoons Dijon mustard (divided) FLAKY BUTTERMILK BISCUITS: nonstick cooking spray 1 sweet potato (peeled, grated) 2 and 1/2 cups all - purpose flour (plus more for dusting) 1 tablespoon baking
powder 1 and 1/2 teaspoons Kosher salt 1/2 teaspoon baking soda 1 teaspoon honey 2 tablespoons
vegetable shortening 8 tablespoons unsalted butter (cold, cut into 1 / 2 - inch cubes) 1 and 1/4 cups lowfat buttermilk (cold) HONEY BUTTER: 6 tablespoons unsalted butter (softened) 6 tablespoons honey 1/2 teaspoon Kosher salt
1 medium butternut squash (about 2 pounds) 1 tablespoon refined coconut oil 3 cloves of garlic, coarsely chopped 1 3/4 cups nut milk * 1/2 cup nutritional yeast 1 tablespoon arrowroot
powder 1/4 teaspoon smoked paprika 2 tablespoons fresh squeezed lemon
juice 1 tablespoon white miso 1 teaspoon salt 1/4 teaspoon pepper 1 pound elbow pasta (I used a GF quinoa variety) 2 cups cooked
vegetables (such as steamed spinach, broccoli, or peas) 1/2 cup hulled raw sunflower seeds (or bread crumbs, or panko crumbs)
8 ounces (1/2 pound) seitan, shredded 1/2 teaspoon Chinese five - spice
powder 1/2 teaspoon hot chili flakes 1/2 teaspoon salt Half a 14 - ounce can light coconut milk 1/2 tablespoon olive oil 2 cloves garlic, peeled and minced or crushed 1 tablespoon grated peeled fresh ginger 1 cup
vegetable stock 1 head bok choy, rinsed, trimmed and cut into 1 - inch pieces Half a 13 - ounce can straw mushrooms 1 plum tomato, chopped 1/4 cup sliced scallions 1 tablespoon lime
juice 2 tablespoons fresh cilantro leaves
1/2 cup water 1 small ball tamarind pulp (or 1 teaspoon lime
juice) 1/2 cup warm water 1 cup shredded coconut 1 1 - inch piece ginger, grated 2 green chiles, such as serranos, stems removed and halved 2 cloves garlic 1/4 cup minced cilantro 3 large green mangoes 1/2 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 2 tablespoons olive or
vegetable oil 1/4 teaspoon mustard seeds 1/2 teaspoon asafoetida 1/2 teaspoon greengram dal 1/2 teaspoon red chile
powder 1/2 teaspoon turmeric
powder 1/4 cup curry leaves (optional) 1/4 cup cilantro leaves Salt to taste
That's just sliced green bell peppers and sweet onion seasoned with garlic
powder, cumin, salt, pepper, and fresh lemon
juice, then sizzled in
vegetable oil until caramelized and lightly charred.
You can blend up fruit,
vegetables, fiber, protein, healthy fats and green
juice powders all in one grab - and - go meal.
first fry some garlic, ginger, ground coriander, turmeric
powder and cashews on olive oil, add any combination of
vegetables (sweet or semisweet work well, like celery, fennel, but also zucchini,...), then soy sauce and
juice of one small orange per person - grapefruits or tangerimes work wonderfully too - cook for a minute or two, then remove from heat and stir in the couscous.
Ingredients: 1 ripe large mango, peeled and cut into 1 / 4 - inch slices 1 1/3 cups all - purpose flour 2 tablespoons lemon
juice 2 tablespoons butter or margarine 1/3 cup packed brown sugar 1 tablespoon water 1 1/3 cups all - purpose flour 2/3 cup granulated sugar 2 teaspoons baking
powder 2/3 cup (5 ounce can) evaporated milk 1/4 cup
vegetable shortening, cut into small pieces 1 large egg 1 teaspoon vanilla extract
Pink Grapefruit Cake From Foodbeam.com 1/2 cup 2 % or full - fat yogurt (I use Fage) 1 1/2 cups all - purpose flour 1 1/2 teaspoon baking
powder pinch of salt 1 1/8 cup sugar 3/8 cup
vegetable oil (1/4 cup + 2 Tablespoons) 3 eggs Zest and
juice of 1 ripe Pink Grapefruit
YaYa's Potatoes recipe from Buff Chickpea blog 2 pounds potatoes, peeled & cut into large chunks 2 onions, sliced 2 tablespoons olive oil 1/3 cup
vegetable broth 1 teaspoon oregano 3 garlic cloves, minced or grated 2 lemons, zested &
juiced Dried Parsley Sea salt & pepper Paprika
powder
3 pounds beef brisket 1 teaspoon kosher salt 1 teaspoon black pepper 2 tablespoons
vegetable oil 5 garlic cloves, peeled and smashed 1 white onion, halved and thinly sliced 1 tablespoon chili
powder 2 teaspoons ground coriander 2 teaspoons ground cumin 1/4 cup apple cider vinegar 1-1/2 cups water 1 - 14.5 ounce can whole peeled tomatoes with their
juices 2 whole canned chipotle chiles en adobo 2 bay leaves 3 tablespoons molasses 8 - 10 corn tortillas for serving Pickled red onions for serving, recipe follows
Ice, Milk, Crème Frappuccino Syrup [Water, Sugar, Salt, Natural And Artificial Flavor, Xanthan Gum, Potassium Sorbate, Citric Acid], Whipped Cream [Cream (Cream, Mono And Diglycerides, Carageenan), Vanilla Syrup (Sugar, Water, Natural Flavors, Potassium Sorbate, Citric Acid)-RSB-, Mango Syrup [Sugar, Water, Mango
Juice Concentrate, Natural Flavor, Passion Fruit
Juice Concentrate, Citric Acid, Potassium Sorbate, Turmeric, Gum Arabic], Blue Drizzle [White Chocolate Mocha Sauce (Sugar, Condensed Skim Milk, Coconut Oil, Cocoa Butter, Natural Flavor, Salt, Potassium Sorbate, Monoglycerides), Classic Syrup (Sugar, Water, Natural Flavors, Potassium Sorbate, Citric Acid), Sour Blue
Powder (Citric Acid, Color [Spirulina, Water, Sugar, Maltodextrin, Citric Acid]-RRB--RSB-, Pink
Powder [Dextrose, Fruit And
Vegetable Color (Apple, Cherry, Radish, Sweet Potato)-RSB-, Sour Blue
Powder [Citric Acid, Color (Spirulina, Water, Sugar, Maltodextrin, Citric Acid)-RSB-.
2 cups all purpose flour 1/2 tsp baking
powder 1/2 tsp baking soda 1/4 tsp salt 1/4 cup
vegetable oil 1/2 cup sugar 1/2 cup brown sugar 1 egg 1/2 tsp ground cardamom 1/2 tsp ground ginger 1 tsp vanilla extract 1/2 cup buttermilk 1/2 cup orange
juice 1 1/2 cups fresh cranberries coarse sugar, for topping
Recipe by Check full recipe at Ingredients: baking
powder, butter, cake, cream, lemon, lime, lime (
juice), milk, salt, oil, water, flour, eggs, sugar,
vegetable oil,...
The Cake: 2 1/2 cups (325 g) all purpose flour 1 3/4 cups (350 g) white granulated sugar 1 teaspoon baking
powder 1 teaspoon baking soda 1/2 teaspoon salt 2/3 cup (170 ml)
vegetable oil 1/2 cup (130 ml) buttermilk 1/4 cup (60 ml) lime
juice 3 large eggs 2 tablespoons lime zest, from 2 large lemons 2 tablespoons poppy seeds
1 large onion, chopped 1 medium sweet red pepper, chopped 2 tablespoons Earth Balance margarine 2 cups fresh or thawed frozen corn 1 jalapeno pepper, seeded and chopped 2 garlic cloves, minced 2 teaspoons chili
powder 2 14-1/2 ounce cans
vegetable broth 1 15 - ounce can solid - pack pumpkin (not pumpkin pie filling) Salt to taste Dash of cayenne pepper 2 tablespoons lime
juice In a large saucepan, sauté the onion and red pepper in the margarine until almost tender.
8 ounces elbow macaroni 1 tablespoon olive oil 8 ounces seitan, finely minced (see notes) 1 tablespoon soy sauce 1 cup firm tofu, drained 1 1/2 cups plain unsweetened nondairy milk 1 1/4 cups
vegetable broth 1/2 cup nutritional yeast 2 tablespoons cornstarch 2 tablespoons lemon
juice 1 teaspoon prepared yellow mustard 1 teaspoon salt 1 teaspoon garlic
powder 1 teaspoon onion
powder 1/4 teaspoon turmeric 1/4 teaspoon black pepper 1/3 cup panko or fresh breadcrumbs Cook the macaroni in a pot of boiling salted water until it is al dente, 7 to 9 minutes.
3 1/2 cups all - purpose flour 1 tablespoon baking
powder 1 teaspoon baking soda 1/2 teaspoon kosher salt 4 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 1 cup
vegetable oil 1 cup honey 1 1/2 cups granulated sugar 1/2 cup brown sugar 3 large eggs at room temperature 1 teaspoon vanilla extract 1 cup warm coffee or strong tea 1/2 cup fresh orange
juice 1/4 cup rye or whiskey
Put acai
powder into your morning smoothie and drink
vegetable and fruit
juices daily to increase your antioxidants intake.
1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry
powder 1/4 teaspoon cayenne pepper 2 to 3 cups
vegetable broth as needed 1 sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest of 1/2 lime 1 tablespoon lime
juice Plain Greek yogurt and sliced almonds for topping, if desired
ingredients FOR THE CUSTARD: 2 Cups heavy cream 2 Cups whole milk 1 teaspoon Kosher salt 1 vanilla bean (split and scraped) 12 large egg yolks 2 cups sugar 1/2 Cup cornstarch FOR THE CAKE: 2 1/4 cups all purpose flour (spooned and leveled) 1 cup sugar 1/2 cup light brown sugar 1 tablespoon baking
powder 1 teaspoon Kosher salt 1/2 cup cold water 3/4 cup
vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (
juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons
powdered sugar
1 1/2 cups cooked black beans, rinsed & drained 1 8 - ounce package organic tempeh 1/2 cup
vegetable broth 1/2 teaspoon ground cumin 3/4 teaspoon chili
powder 1/8 teaspoon chipotle
powder few dashes cayenne pepper 1 teaspoon dried oregano salt & pepper to taste
juice from 1 lime
1 1/2 cups
vegetable or chicken stock 2 teaspoons ground cumin or curry
powder 1 1/2 cups couscous, uncooked 425g can chickpeas, drained 3 medium tomatoes, finely diced 1/4 cup parsley, chopped 2 spring onions, sliced (include green tops) Rind of 1 lemon or orange, grated
Juice of 2 oranges (150 mL) 1 tablespoon
vegetable oil
2 teaspoons curry
powder 1 teaspoon chili
powder 1/2 teaspoon each black pepper, cinnamon, and allspice 2 tablespoons (28 ml) hot sauce (I used sriracha) 1/3 cup (27 g) cocoa
powder (use raw for a fattier, brighter flavor)(I used raw cocoa
powder) 1/4 cup (60 ml) tamari 1/3 cup (80 ml)
vegetable broth 2 to 3 crushed garlic cloves 1 tablespoon (21 g) agave nectar 2 tablespoons (28 ml) olive oil 1 tablespoon (15 ml) lemon
juice or balsamic vinegar 2 tablespoons (32 g) hoisin or plum sauce, tamarind, or a similar sauce (I used tamarind concentrate) 1/2 teaspoon salt, or to taste 1/2 teaspoon ground oregano
Almond Butter, Chocolate Chips (Sugar, Cocoa Mass, Cocoa Butter, Natural Vanilla Flavoring), Skoop Protein
Powder (Pea Protein, Coconut Sugar, Rice Protein, Flax), Tapioca Syrup, Oat Bran,
Vegetable Glycerin, Cane Sugar, Cocoa
Powder, Rice Dextrin, Grape
Juice, Vanilla Extract, Baking Soda, Sea Salt, Xanthan Gum.
Cheezecake filling (Filtered water, creamed coconut, cane sugar, coconut oil, tapioca starch, non-GMO expeller pressed: canola and / or safflower oil, potato starch, pea protein, key lime
juice concentrate, vegan natural flavours, sea salt,
vegetable glycerin, sodium alginate, xanthan gum, lactic acid (vegan), tricalcium phosphate, cultured sugar, agave syrup, vegan enzyme) Gluten - free crust (tapioca starch, cane sugar, coconut oil, brown rice flour, white whole grain sorghum flour, filtered water, potato starch, non-GMO expeller pressed: canola and / or safflower oil, blackstrap molasses, vanilla extract, milled flax seed, psyllium, baking
powder, sea salt, sunflower lecithin, xanthan gum) Contains: Coconut
2 medium kohlrabi, peeled 2 medium carrots, julienned 1 cup shredded celery cabbage or savoy cabbage 2 green onions, sliced 3 tablespoons unseasoned rice vinegar 2 tablespoons wasabi
powder 2 tablespoons fresh lime
juice 1 tablespoon dark sesame oil 1 1/2 teaspoons agave nectar 1/2 teaspoon grated lime peel 1/2 teaspoon salt 1/4 cup soy sauce 1 clove garlic, minced 1 teaspoon hot Chinese mustard 2 tuna steaks (6 ounces each) 1 tablespoon
vegetable oil 1 teaspoon sesame seeds
I use lemon
juice instead of apple cider vinegar or just skip it, 1 extra teaspoon baking
powder instead of baking soda and 1 extra tablespoon coconut oil instead of
vegetable oil, and bake for 30 minutes in the middle of the oven.
2 teaspoons
vegetable oil, divided 1/4 cup finely chopped onion 2 Tablespoons finely chopped celery 1 3/4 cups peeled, chopped Granny Smith apple (about 3/4 pound) 1 3/4 teaspoons curry
powder, divided 1/4 cup golden raisins 1/2 teaspoons minced garlic 1 (10 1/2 ounce) can low - salt chicken broth, divided 4 (4 - ounce) skinned, boned chicken breast halves 3/4 cup apple
juice 1 clove garlic, minced 1 teaspoon cornstarch 1 teaspoon water 1.
Stir in CHILI
POWDER; heat a few seconds until fragrant; add
VEGETABLE STOCK, LENTILS, WHOLE PEELED TOMATOES with
juice, TOMATO PASTE, CRUSHED RED PEPPER, SALT, BLACK PEPPER, COCOA
POWDER, and BAY LEAF; stir to combine; bring just to a boil.
Chicken Breasts with Curried Apple Stuffing 2 teaspoons
vegetable oil, divided 1/4 cup finely chopped onion 2 Tablespoons finely chopped celery 1 3/4 cups peeled, chopped Granny Smith apple (about 3/4 pound) 1 3/4 teaspoons curry
powder, divided 1/4 cup golden raisins 1/2 teaspoons minced garlic 1 (10 1/2 ounce) can low - salt chicken broth, divided 4 (4 - ounce) skinned, boned chicken breast halves 3/4 cup apple
juice 1 clove garlic, minced 1 teaspoon cornstarch 1 teaspoon water 1.
1 teaspoon camu - camu
powder 1 teaspoon fresh lemon
juice 1 teaspoon warm distilled water 2 tablespoons aloe vera gel 1 tablespoon
vegetable glycerin
In a separate bowl, mix the oil, chili
powder, lime
juice, fajita seasoning and lemon pepper and pour over the
vegetable mixture.
ingredients FOR THE CAKE: 1 and 3/4 cups all - purpose flour 1 and 1/2 teaspoons baking
powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2/3 cup
vegetable oil (plus more for greasing) 3/4 cup granulated sugar 1 cup coconut milk (plus 2 tablespoons) 2 lemons (finely grated zest, plus 3 tablespoons of
juice) 1 teaspoon vanilla extract FOR THE COMPOTE: 1 cup blueberries 1 tablespoon lemon
juice 1 tablespoon granulated sugar 3 tablespoons cold water (plus 1 and 1/2 teaspoons) 1 and 1/2 teaspoons cornstarch FOR THE TOPPING: 1 cup plain coconut - milk yogurt 1 teaspoon vanilla extract 2 and 1/2 teaspoons confectioners» sugar