Sentences with phrase «while so the coconut»

Not exact matches

She had to leave her boys with a sister so she could work in a coconut estate as a day laborer, while her husband, who is completely illiterate, works in a chili grinding mill.

The nuts and nut butter give you such an amazing boost of plant - protein, while the dates give you lots of fibre, the coconut oil is full of life - giving fats and the baobab doses you up on insane amounts of iron and vitamin C — so you'll be buzzing after every bite!

The lentils, carrots and coconut milk together make it so thick and creamy, while the turmeric, garlic, mustard seeds and cumin give it such a deep, rich flavour so every spoonful really bursts with delicious goodness.

I mix the sugar and oats with some coconut oil and apple cider vinegar, as they both work to smooth, soften and moisturise the skin while you scrub so that your whole body looks and feels deliciously soft after you use this.

There's also an amazing amount of plant protein in here too from the almonds, nut butter and pecans so each bite will energise you, leaving you feeling awesome instead of lethargic, while the dates dose you up on iron and fibre and the coconut oil gives you anti-inflamatory goodness!

While the food processor is running, pour in the melted coconut oil through the opening on top so that it blends evenly and the temperatures blend in smoothly.

I have been using coconut oil as a moisturizer for quite a while, so decided to make some of your chocolate mint body butter this morning.

Anyway, tonight while he was deep into the draft for his leventy - seventh fantasy sports team (which are not real, guys, in case you were confused) I got bored, so I started throwing things in the blender and when I was done, I had my first ever Coconut Peach Pumpkin Smoothie!!

So happy to know I can do these and not have a coconut flavor and make a sandwich so easily, or maybe toast, something fill the empty spot I was afraid I would have while trying to give up gluteSo happy to know I can do these and not have a coconut flavor and make a sandwich so easily, or maybe toast, something fill the empty spot I was afraid I would have while trying to give up gluteso easily, or maybe toast, something fill the empty spot I was afraid I would have while trying to give up gluten.

I haven't found a way to make it not gritty, so while I use this kind for cooking recipes, for drinking I blend the shredded organic coconut with hot water and strain.

Many with Alzheimer's lose their appetite and won't eat, so if they prefer the flavor of coconuts over peanut or almond butter, then maybe they will get some much needed fat into their systems if they eat the coconut oil while they are refusing the nut butters.

While these are going, mix the coconut milk with the 1/4 c sugar in a large measuring cup, or really anything with a pouring spout, thoroughly so the sugar dissolves.

A while ago, I wrote a post about saturated fat benefits, coconut oil, and why I eat so much of it.

While fried rice ordered from the local Chinese restaurant is likely not health food, when you make it according to the Paleo diet you're getting a wholesome dish that is full of protein and vegetables and healthy coconut oil so you not only get a delicious lunch to enjoy, your body puts these nutrients to work for the rest of the day.

So I made some steaks that afternoon and while I waited for the bacon wrapped steaks to cook, I ate a tablespoon (disclaimer: amounts are approximate) of coconut butter while I waited for the steak then went on to eat a can of artichoke hearts.

Coconut flour takes a while to bake, so be patient.

Coconut oil has an amazingly long shelf life, so this will be good to use for a while (I will say 3 months to play it safe, but in reality probably a lot longer than that!).

I have been reading your posts for a while, and had to add my congrats for the terrific NPR interview — and, yeah, the BOOK has been added to my «Wish List» — plus I thought you might be having self esteme issues since there are only SEVEN HUNDRED AND FIFTY FIVE COMMENTS so far...... Good for you, Miz Perlman — I'll have the book shipped as soon as I've found enough stuff to qualify for free shipping (hey, I live in Hawaii — and boo - hoo yourself — it's not all plumerias and coconuts, ya know.....)

So while I liked that the coconut butter version had a whiter center, I opted for the better texture and flavor (way more important) by using soaked cashews, coconut oil and cacao butter as the middle layer.

I may or may not have thought of you while writing that first sentence I have actually been falling in love with coconut products of all kinds lately for recipes so bananas haven't been getting as much use around here shockingly.

Instead of olive oil I used Coconut Oil and I soaked the lentils in some water while I went to the store so that cut cooking time by a third and then halved the recipe (cooking just for myself — I can only eat so much!).

Coconut water - I have also been stocking up on this as I have had money off coupons at Dunnes when I spend a certain amount, so I have been stockpiling Coconut water while I have that offer.

SO, if you're going with option 1, I recommend you take this coconut milk bowl to the freezer while you prepare the lime mixture.

I am a big fan of coconut butter, but am trying to save money at the moment, so I haven't had any in a while.

If you used the So Delicious Coconut Milk, you would want to cook it on the stove for a while to let some of the liquid evaporate.

The favorite cake of a previous lab member while I was in graduate school was coconut and while I did not look forward to making such a creation, it was for her birthday so I sucked it up and made a coconut cake complete with coconut syrup brushed on the layers, coconut frosting, and lots of shredded coconut on the top and sides.

It would appear so, since this is the only thing the control group ate, while the other groups had coconut oil added, and the control group had the highest LDL level.

One of the biggest complaints about following a grain - free diet is that the alternative flours, such as almond flour or coconut flour tend to be somewhat expensive, so making pancakes or desserts while on a budget is hard to do.

Coming from an English family where fudge was made I assure you that (quoting Wikipedia) «It is made by mixing sugar, butter, and milk, heating it to the soft - ball stage at 240 °F (116 °C) and then beating the mixture while it cools so that it acquires a smooth, creamy consistency» Not by mixing coconut oil (yuk) with anything.

Mine always separates out while solidifying so it's just cacao butter floating on top of the maple syrup / coconut oil ha.

While coconut sugar is unrefined and contains some minerals, it's important to remember it's still a form of sugar so if you're going to consume it, it should only be occasionally as a treat.

I attempted to fry them in coconut oil and while the flavor and texture were spot on, the frying part didn't work out so well (burned outside, gooey inside).

Coconut flour helps the cauliflower turn out like a pizza crust, so you won't be focused on that while you're eating and you can focus on the bacon.

It has bell peppers, chicken, some soy sauce, chili powder, and is fried up in coconut oil, so while it may seem like a basic recipe, it actually is full of flavor.

I'd been wanting to create a banana based chocolate mousse recipe for a little while, so when I came across Little Island's new coconut milks it seemed like the perfect opportunity.

We are doing a fast from sugar for a while, so for the topping, I mixed equal parts cacao powder and coconut oil (which I melted after measuring) and added stevia to sweeten.

While I was standing in front of the overwhelming choices of coconut oils (refined, medium heat, virgin, unrefined) I was so tempted to text Betsy for advice.

I'm reaching for different cookbooks, revisiting past issues of Bon Appetit and Saveur, and loving every minute of the creative process so much that I almost don't miss my glass of wine while I cook: Scallops with Carrot Coconut Curry Sauce, Prosciutto Wrapped Chicken with Cashew Pesto, Spaghetti Squash with Chorizo and Chili Glazed Mushrooms, and Roasted Butternut Squash with Eggplant and Tahini Sauce.

While he had ordered the cake, he couldn't decide which flavors he wanted, so he let me surprise him.I could have gone in many directions: chocolate, Oreo, malted, coconut, cream cheese... but instead I went for my secret favorite buttercream flavor: cinnamon.Now, I have never had someone ask for a cake with Cinnamon Buttercream.

So while I don't think there are a lot of redeeming nutrients in coconut flour (the oil has been removed), it works to make my meals more delicious without adding junk or bad stuff.

So while I don't doubt that you could make great tasting coconut flour pancakes without this step, for me it's a fluffiness must!

I tried adding coconut oil at the end which was nice while it was melted but then it just hardened as a white layer on top so I decided not to do that again.

Got home the next night after work and hacked the recipe by pouring a can of coconut milk into a large sauté pan, adding the onion, garlic, ginger curry combo ¿ simmered that for a while then added the cauliflower and tomato ¿ it was looking so yummy that I almost forgot the chick peas (only added 1 can ¿ more would be fine, I ¿ m sure), then added the spinach.

I used coconut milk and 3 dates in mine while on the Whole30, so I can't wait to try it as written.

While black pepper can help with absorption, a lot of the beneficial compounds (curcuminoids) in turmeric are fat soluble - so adding coconut milk or another good fat to this tea would greatly help the bio-availability and effectiveness.

The coconut milk and banana will add a tropical sweetness while the frozen fruits add a thick, slush - like texture, which is so refreshing.

The water is heavier than the natural coconut oil, so the water sinks to the bottom and the oil tends to float on top after leaving it sit for a while.

These smelled so good while I was making them, from the very get go when you mix the rosemary in the with the coconut oil.

You can purchase plain or toasted sesame oil, and while I love the flavor of the toasted, it is pretty strong, so with cooking, I often go half toasted sesame and half coconut oil to mellow it out and avoid any burning smells or flavors.

Then I figured hey, while I was screwing up the whole recipe I'll get adventurous so I subbed half the granulated sugar for raw coconut sugar.