Signed in as:
filler@godaddy.com
Signed in as:
filler@godaddy.com
Ingredients:
1 Can of Coconut Milk
3/4 cup Orange Juice
2 teaspoons Vanilla Extract
1/8 teaspoon Sea Salt
1 cup Long Grain Basmati Rice
2 tablespoons Agave Sweetener
1 teaspoon Cinnamon
1 teaspoon Ghee
1 inch Ginger
1 teaspoon Orange Zest
Ingredients:
1 lbs Carrots
1.5 lbs Red Potatoes
1lbs Cauliflower
1 cup Peas
14 oz can Red Tomatoes
1 qtr Onion (purple preferred)
1 Inch Ginger
3 cloves of Garlic
14 oz Coconut Milk
1 tbsp Garam Masala
1 tsp Curry 1 tsp Coriander
Salt and Pepper to taste
1/4 cup Ghee or Coconut Oil
Salmon or Protein of Choice
Cheesecloth to strain veggies
Whole wheat pasta or gluten free
1/4 onion, chopped
2 garlic cloves, chopped
1 tbsp ghee
2 zucchinis, cubed
1/4 vegan mozzarella
Salt & pepper to taste (tt)
Fresh basil to top AND a cup of cherry tomatoes, halved. I used the variety on different colored cherry tomatoes.
Directions: Click for video Saute garlic and onions in ghee for 4/5 minutes on medium heat. Next add tomatoes (this makes the sauce). The ghee and tomatoes make the sauce. However, you can add a little pasta water to thicken the sauce. Cook for 3 minutes. Then add zucchini cook for 4/5 minutes. Lastly, fold in cooked pasta and top with a cheese & basil. BAM!
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