Sentences with phrase «virgin coconut oil or butter»

1 cup of buckwheat flour 1/2 cup of brown rice flour 1 teaspoon psyllium husk powder (optional) 2 teaspoons baking powder 1 tssp ground cinnamon 1/2 tsp ground vanilla 1/2 tsp ground ginger 1/2 tsp ground cardamom 1/4 teaspoon ground nutmeg 1/4 tsp ground cloves 1 medium zucchini 2 - 3 very ripe bananas (approximately 200 g) 100 g walnuts, chopped 4 tbsp coconut sugar or sweetener of your choice 1 heaping tbsp virgin coconut oil or butter, soft 2 organic eggs A generous pinch of salt

Chocolate Cookies Ingredients: 1/4 cup Tiana Organic coconut flour sifted, 1/4 cup Tiana Organic virgin coconut oil or butter, 1/3 cup cocoa powder, 3 medium eggs, 1/3 cup sugar, 1/4 teaspoon salt, 1/4 teaspoon vanilla essence.

Walnut Raisin Muffins Ingredients: 1/4 cup sifted Tiana Organic coconut flour, 2 tbsps Tiana Organic virgin coconut oil or butter, melted, 2 tbsps Tiana coconut milk or cream, 3 medium eggs, 1/4 tsp vanilla essence, 1/4 tsp baking powder, 3 tbsps honey, 1/3 cup raisins, 1/3 cup walnuts and 1/4 tsp salt.

Not exact matches

1 1/4 cups organic brown rice syrup 3/4 cup organic peanut butter * 2 tablespoons organic virgin coconut oil 6 cups brown rice cereal (gluten - free) 1/4 cup cacao nibs or dark chocolate chips (optional)

Before we season our meat, put 1 tablespoon of your favorite cooking fat -LCB- grass - fed butter, ghee, extra virgin coconut oil, or lard -RCB- in a medium / large sauté pan over medium / high meat.

10 fresh soft medjool - like dates, pitted 75 g 85 % dark chocolate, coarsely chopped 30 (about 25 g) raw almonds 3 organic egg whites 1 tbsp extra virgin coconut oil or organic butter, room temperature 200 g shredded coconut, unsweetened

For the firm oil, you can choose between two: Either any brand of virgin coconut oil, which will leave some coconut flavour in your final butter or an odourless coconut oil which gives you the super buttery taste.

Chocolate Peanut Butter Granola Recipe 3 cups old - fashioned rolled oats (gluten free, if needed) 1/2 cup creamy peanut butter 3 tablespoons virgin coconut oil 3 tablespoons pure maple syrup 1/2 teaspoon fine sea salt or kosher salt 1/2 cup semisweet or bittersweet chocolateButter Granola Recipe 3 cups old - fashioned rolled oats (gluten free, if needed) 1/2 cup creamy peanut butter 3 tablespoons virgin coconut oil 3 tablespoons pure maple syrup 1/2 teaspoon fine sea salt or kosher salt 1/2 cup semisweet or bittersweet chocolatebutter 3 tablespoons virgin coconut oil 3 tablespoons pure maple syrup 1/2 teaspoon fine sea salt or kosher salt 1/2 cup semisweet or bittersweet chocolate chips

I also refer organic butter or virgin coconut oil.

Now measure out 4 Tbl -LCB- or 1/4 cup -RCB- of grass - fed / clarified butter or extra virgin coconut oil into a microwave - safe dish.

1 Cup White Farro Flour 1 Cup Whole Grain Farro Flour 1 Cup Coconut Palm Sugar 1 Teaspoon Ground Flax Seed 1 Teaspoon Baking Powder 1/2 Teaspoon Salt 1/2 Teaspoon Baking Soda 1 Teaspoon Ground Cinnamon 1 Cup Granola of Choice (I Used Peanut Butter Granola 1 Teaspoon Vanilla Extract 1/3 Cup Olive Oil (Or Organic Virgin Coconut Oil) 1 1/2 Cups Light Buttermilk Topping: Additional Granola

Virgin Coconut Oil — loaded with medium - chain triglycerides (or MCTs), it's a great alternative to butter.

Dairy - free: I have made these donuts dairy free quite easily by replacing the unsalted butter with virgin coconut oil and using unsweetened almond or coconut milk (in the carton).

1 large ripe avocado 5 Tbsp raw cacao powder 5 Tbsp pure maple syrup, rice syrup, coconut nectar or raw honey 2 Tbsp almond milk (or milk of your choice) 1 tsp vanilla powder 2 pinches of himalayan pink salt 3 Tbsp raw cacao butter (or cold pressed extra virgin coconut oil) 1 punnet fresh cherries (raspberries or strawberries)

If you prefer a more oily, glossy spread that resembles store - bought peanut butter, add 1 teaspoon of extra virgin coconut oil or 1 tablespoon of regular peanut butter to the recipe to make it a little oilier in texture.

1 tsp organic matcha tea 1 - 2 tbsp hemp seeds 1/4 tsp organic ground cinnamon (or pumpkin spice blend) 1/2 tsp pure vanilla extract 1 tbsp collagen peptides 1/2 — 1 tbsp coconut butter or virgin coconut oil * 1/2 — 1 date (optional — omit for no sugar version) 2 cups hot water

ADVENTURE INGREDIENTS Bourbon Turbinado Sugar Fresh Pomegranate Hibiscus Extra Virgin Olive Oil Peppercorn (any type — black, green, red) Pandan Leaf or Pandan Leaf Extract Coconut Milk, Cream, Butter or Oil Oat Flour Carrot Sesame Seeds (black or white) Fresh Croutons or Crostini

75g unsalted butter, softened 20g organic virgin coconut oil, softened zest of 1 lemon 1tsp vanilla extract 85g golden caster sugar 2 large organic eggs, lightly beaten 200g plain flour 2 tsp baking powder 70g shredded / dessicated coconut 50g ground almonds 200 ml buttermilk 150g raisins, apricots, sultanas (or whatever your favourite mix is)

Dairy - free: In place of butter, try Earth Balance buttery sticks, butter - flavored nonhydrogenated vegetable shortening or virgin coconut oil.

1 large ripe avocado 5 Tbsp raw cacao powder 5 - 7 Tbsp pure maple syrup 1 Tbsp almond milk (or milk of your choice) 1 tsp vanilla powder 2 pinches of himalayan pink salt (or sea salt) 2 Tbsp raw cacao butter (or cold pressed extra virgin coconut oil)

Ingredients: 1 1/4 pound sea scallops (about 16 scallops) Kosher salt Fresh ground pepper 1 tablespoon butter 1 tablespoon extra virgin olive oil 8 - 10 corn tortillas For the Spring Mango Salsa: 1 ripe mango, pitted, peeled, and diced small 1 cup cherry or grape tomatoes, quartered 1/2 cup julienned (or finely chopped) radish 1/2 packed cup fresh cilantro leaves, chopped Juice from 1 lime Kosher salt Fresh ground pepper For the Avocado - Coconut Cream: 1 ripe Haas avocado Juice from 1 lime 1 jalapeño pepper, coarsely chopped 1/3 cup light coconut milk (the kind in the can) 1/2 teaspoon honey KoshCoconut Cream: 1 ripe Haas avocado Juice from 1 lime 1 jalapeño pepper, coarsely chopped 1/3 cup light coconut milk (the kind in the can) 1/2 teaspoon honey Koshcoconut milk (the kind in the can) 1/2 teaspoon honey Kosher salt

1 large ripe avocado 4 Tbsp smooth peanut butter (or F&F's chocolate peanut butter) 6 Tbsp raw cacao powder 4 - 5 Tbsp rice syrup or pure maple syrup (to taste) 2 Tbsp nut or coconut milk (optional — for consistency) 2 pinches of Himalayan pink salt 2 Tbsp raw cacao butter or cold pressed extra virgin coconut oil

Drizzle the potatoes with the butter or coconut oil and the garlic extra virgin olive oil or plain extra virgin olive 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

And yes, we can even eat saturated fat from fish, whole eggs, and grass - fed or sustainably raised meat, grass - fed butter or ghee, and organic virgin coconut oil or coconut butter.

In the morning, serve with butter, extra virgin olive oil, or coconut oil (get it here) *, maple syrup or honey, cream (avoid ultra-pasteurized) or milk, cashew cream cheese — whatever you enjoy.

4 — 5 large sweet potatoes, peeled and chopped 1 medium onion, chopped 1 large carrot, chopped 2 tbsp Extra Virgin Olive Oil 3 cloves garlic, chopped 1 tbsp unsalted butter 1/4 tsp sugar 2 tsp cinnamon 4.5 cups chicken stock or broth 1/2 cup light coconut milk

Don't neglect an ample healthy fat intake from nuts, seeds, nut butters, organic free - range whole eggs, wild fish and / or fish oil, virgin coconut oil and olive oils, avocados, etc (helps appetite control and hormonal balance).

Organic virgin coconut oil, organic jojoba oil, organic shea butter, organic arrowroot powder, baking soda (naturally mined), kaolin clay, tea tree OR lavender essential oil

Good sources of fat: avocados, sunflower seeds, extra virgin olive oil, grass - fed or pasture - raised butter, coconut oil, coconut milk, animal meat

I either have a milky style = coffee shot, cream, coconut milk, organic virgin coconut oil blended or expresso = shot coffee 1 teaspoon of coconut oil, 1 teaspoon cream Enjoy both styles I'm still on the hunt for grass fed organic butter

Finally, I top it all off with some sauteed organic vidalia onions and baby portobella mushrooms, both sauteed in a little virgin coconut oil (a great source of healthy medium chain triglycerides (MCTs) and immune - boosting lauric acid) and / or a little pasture - raised butter.

Try 2 tsp of raw almond butter, virgin coconut oil or flaxseed oil.

If you prefer a more oily, glossy spread that resembles store - bought peanut butter, add 1 teaspoon of extra virgin coconut oil or 1 tablespoon of regular peanut butter to the recipe to make it a little oilier in texture.

Gear your fat intake around the healthy oils (extra virgin olive oil, macadamia nut oil, coconut oil, etc.), nuts (almonds, walnuts, cashews, etc.), omega - 3's (fatty fish like salmon, halibut, or supplements), and other great sources of fat such as avocados, nut butters, trace saturated fat from grass - fed animal protein, and flax and seeds.

Based on what the current data shows, I will continue to recommend consuming coconut oil (organic, virgin or extra virgin) and healthy saturated fats from butter and animal products (pasture - raised and grass - fed).

Try to only use good fats such as extra virgin coconut oil and olive oil, organic grass - fed butter or ghee.

Oil and non-hydrogenated fats SunCoco oil (my go - to flavorless oil) Unrefined coconut oil (or you can buy it in bulk) Avocado spray oil Extra virgin olive oil (we use this one for dipping / drizzling) Non-hydrogenated shortening European - style cultured (vegan) butOil and non-hydrogenated fats SunCoco oil (my go - to flavorless oil) Unrefined coconut oil (or you can buy it in bulk) Avocado spray oil Extra virgin olive oil (we use this one for dipping / drizzling) Non-hydrogenated shortening European - style cultured (vegan) butoil (my go - to flavorless oil) Unrefined coconut oil (or you can buy it in bulk) Avocado spray oil Extra virgin olive oil (we use this one for dipping / drizzling) Non-hydrogenated shortening European - style cultured (vegan) butoil) Unrefined coconut oil (or you can buy it in bulk) Avocado spray oil Extra virgin olive oil (we use this one for dipping / drizzling) Non-hydrogenated shortening European - style cultured (vegan) butoil (or you can buy it in bulk) Avocado spray oil Extra virgin olive oil (we use this one for dipping / drizzling) Non-hydrogenated shortening European - style cultured (vegan) butoil Extra virgin olive oil (we use this one for dipping / drizzling) Non-hydrogenated shortening European - style cultured (vegan) butoil (we use this one for dipping / drizzling) Non-hydrogenated shortening European - style cultured (vegan) butter