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Just a spoonful of sugar helps the medicine go down! Made with #mmj infused coconut oil, these gluten free and vegan chocolate chip cookies are comfort food x10.
According to jeffthe420chefcalculator.com each two bite cookie contains approx. 2.7mg of THC
Makes 12
2 tbsp THC infused coconut oil, melted
⅓ cup sugar
1 ½ tbsp corn syrup
1 tbsp water
½ tbsp vanilla extract
3/4 cup gf all purpose flour (I used my Artisanal Gluten Free Flour - www.yummysmells.ca/2012/10/artisanal-gluten-free-flour-an...)
¼ tsp baking powder
¼ tsp sea salt
1/3 cup mini dark chocolate chips (I added a small handful of regular sized chocolate chips too)
flaky salt to top
In a bowl beat together the oil, sugar, corn syrup, water and vanilla until well combined.
Mix in the flour, baking powder and salt, followed by the chocolate chips.
Cover and chill 1 hour, until firm enough to scoop.
Heat oven to 350F
Scoop 1 tbsp balls of dough onto parchment lined baking sheets.
Bake for 8 minutes, until they are just starting to turn golden and still appear soft in the centre.
These are best within 3 days of baking.
I have made several recipes for this and I love this one the best! It is a wonderful alternative to harsh (and often dangerous) chemicals found in most store-bought products and this one is extremely effective against odor!
This is a deodorant and not an antiperspirant, so you will sweat a little bit, especially at first as your body adjusts. Most people switching for the first time from an antiperspirant find that they tend to sweat less after the first few days.
It is smooth and creamy without being greasy and contains only natural ingredients that are soothing to the skin. I have been using natural deodorants (my own recipe) for over a year now and this one works extremely well. I think you will love it!
This listing is for a 2.5 oz. solid stick deodorant in a white plastic tube with a dial at the bottom.
Modified from a Dorie Greenspan recipe, this dessert is nothing more than wafer-thin slices of Asian pears layered with coconut oil and a spiced sugar mixture, lightly pressed and slowly baked to meltingly tender perfection. A chilled square of this alongside caramel or vanilla ice cream is the perfect, frugal-fancy end to any day of the week!
www.yummysmells.ca/2015/04/low-n-slow-baked-asian-pears.html
This recipe is available at the Free Coconut Recipes website. Uses Virgin Coconut Oil. Photo submitted by Rebecca, Nashville, TN
This recipe is available at the Free Coconut Recipes website. Uses Virgin Coconut Oil and Coconut Cream Concentrate.
Menu: salmon on sauerkraut, mushroom soup, broccoli fritters, and purple carrots
Salmon on Sauerkraut
Ingredients (serves 4): 600g salmon filets, 3-4 cups fresh sauerkraut, 200g creme fraiche, 2 tbsp grainy mustard, nori leaf (finely cut)
Mix sauerkraut with 100g of creme fraiche and heat up. Mix remaining creme fraiche with mustard. Preheat oven to 180C. Cut fish into 4 portions, salt and pepper. Place sauerkraut in a casserole dish. Bed fish on sauerkraut and pour creme fraiche mixture on top. Bake for 30-35min. Garnish with nori leaves and serve.
Mushroom Soup
Ingredients: parsley stems, white wine, bay leave, pimento, soy sauce, black pepper, onion (diced), garlic (minced), carrot (sliced), savoy cabbage (sliced), button mushrooms (sliced), sun-dried button mushrooms, wild mushroom powder, dried musserons (wild garlic mushrooms)
Purple Carrots
Ingredients: ginger (minced), purple carrots (julienned), mirin sauce, soy sauce, coconut oil
Heat coconut oil in saucepan. Add ginger and fry for 3min. Add carrots and stir occasionally until almost tender. Add mirin sauce and finish. Season to taste with soy sauce.
Medjool dates, almond, coconut, cocoa powder, coconut oil, ras el hanout, salt. Way better than Larabar.
Recipe adapted from Patty's Food. Read more at Dessert By Candy.
This recipe is available at the Free Coconut Recipes website. Uses Virgin Coconut Oil and coconut flour. Photo submitted by Courtney, Sumas, WA
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Another inspiration I had is that I wanted to something to highlight the wonderful corn that was in season especially the yellow/white bi-color ("cream & sugar" and other various names for it) variety.
This however is a mix of yellow, white and bi-color corn.
What sets off fresh, local corn better than the other fresh, local produce that comes ripe at the same time?
So also in the bowl is diced tomatoes, summer sweet peppers of various colors and kinds, jalapeño, sweet onions, green onions, and fresh basil, as well as a few complementary seasonings which included salt & pepper, and a couple secret ingredients to really set it off and make it my own creation. This particular one had a Mexican theme.
It was a hit, especially with a couple people who came up to me for weeks after to tell me how much they enjoyed it and hoped I would make it again.
Wüt Wüt! :D
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Modified from a Dorie Greenspan recipe, this dessert is nothing more than wafer-thin slices of Asian pears layered with coconut oil and a spiced sugar mixture, lightly pressed and slowly baked to meltingly tender perfection. A chilled square of this alongside caramel or vanilla ice cream is the perfect, frugal-fancy end to any day of the week!
www.yummysmells.ca/2015/04/low-n-slow-baked-asian-pears.html