5 MINUTES
Lite Coconut Milk
Frozen Pineapple
Banana (frozen)
Zucchini (chopped and peeled,
frozen)
Ginger (fresh, minced)
Turmeric
Omit or replace with frozen cauliflower or diced avocado.
Use powdered ginger instead, reduce to 1/2 tsp per serving.
Place all ingredients in your blender and blend until smooth. Pour into a
glass and enjoy!
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1 HOUR
Canned Coconut Milk
Banana (medium, ripe, mashed)
Coconut Flour
Baking Soda
Carrot (medium, shredded)
Unsweetened Shredded Coconut
(plus more for garnish)
Raisins
Refrigerate in an airtight container for one week, or freeze in individual portions if
longer.
One serving equals one square. A 9 by 13-inch baking dish was used to make six
servings.
Add cinnamon, nutmeg, vanilla extract, your sweetener of choice and/or a pinch
of salt.
Walnuts, whipped coconut cream, yogurt, or ice cream.
This recipe was developed and tested using Bob's Red Mill Coconut Flour. If
using another type of coconut flour, note that results may vary.
Preheat the oven to 350ºF (175ºC). Line a baking dish with parchment paper.
In a large mixing bowl, stir together all the ingredients until well combined.
Transfer to the baking dish and spread evenly. Bake for 55 minutes.
Garnish with shredded coconut (optional). Slice and enjoy!
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15 MINUTES
Avocado Oil
Cauliflower Rice
White Button Mushrooms (sliced)
Baby Spinach
Coconut Aminos
Avocado (sliced)
Refrigerate in an airtight container for up to three days.
Use tamari or soy sauce instead.
Use olive oil or coconut oil instead.
Season with chili flakes and/or garlic.
Add sliced nori and/or sesame seeds on top.
Heat a skillet over medium heat. Add the avocado oil and then the riced
cauliflower. Sauté for 5 to 7 minutes, then remove and set aside.
In the same pan, over medium heat, add the mushrooms and cook for 4 to 5
minutes. Next, add the spinach and cook for 1 to 2 minutes or until wilted.
Add the coconut aminos and stir to combine.
Add the cauliflower rice to a bowl and top with mushrooms, spinach and the
sliced avocado. Enjoy!
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5 MINUTES
Grapes
Pistachios, In Shell
Divide into bowls and enjoy!
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5 MINUTES
Avocado (halved)
Paprika
Chili Powder
Sea Salt
Best enjoyed the same day. For best results, slice and serve the avocado just
before enjoying.
Extra virgin olive oil, hemp seeds, sesame seeds, red pepper flakes or nutritional
yeast.
Roughly scoop out the avocado flesh. Sprinkle with paprika, chili powder
and sea salt. Enjoy!
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15 MINUTES
Rhubarb (chopped)
Strawberries (sliced)
Cashews (soaked for 1 hour and
drained)
Water
Banana (large, ripe)
Sprinkle with shredded coconut, pistachios, slivered almonds or extra fruit.
Add protein powder or hemp seeds into the blender before blending the banana
cashew cream.
Add cocoa powder into the blender before blending the banana cashew cream.
Place rhubarb and strawberries in a sauce pan over medium heat. Stir
occasionally for about 10 minutes or until rhubarb starts to break down and a
sauce starts to form. Turn off the heat and set aside to cool while you
prepare the rest.
Combine cashews, water and banana in a blender. Blend very well until
smooth and creamy.
Divide the stewed strawberry rhubarb in between small glasses or jars and
spoon the cashew banana cream over top. Garnish with extra fruit or nuts.
Enjoy!
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40 MINUTES
Red Onion (finely chopped)
Water
Garlic (clove, minced)
Ginger (fresh, minced or grated)
Curry Powder
Cumin
Sea Salt
Red Pepper Flakes
Dry Red Lentils (rinsed)
Vegetable Broth
Canned Coconut Milk
Cilantro
Lime Juice
Refrigerate in an airtight container for up to five days.
One serving is approximately 1 cup of dahl.
Add chili powder, cayenne or a drizzle of honey.
Serve with extra cilantro or lime wedges.
Serve with rice, quinoa, naan, pita and/or sautéed greens.
If the lentils are too thick, add additional vegetable broth until desired
consistency is reached.
Heat a large pot over medium heat. Add the onion, water, garlic and ginger
to the pot and cook until the onion softens and the water evaporates, about
5 to 7 minutes. Stir in the curry powder, cumin, salt and red pepper flakes
and cook for another minute until very fragrant. Stir in the lentils.
Add the vegetable broth and coconut milk to the pot and stir to combine.
Bring the lentils to a gentle boil then reduce heat to medium-low. Let it
simmer for 25 to 30 minutes or until the lentils are tender.
Remove from the heat and stir in the cilantro and lime juice. Season with
additional salt if needed. Enjoy!
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5 MINUTES
Apple
Almond Butter
Use sunflower seed butter instead of almond butter.
Slice the apple and cut away the core. Dip it into almond butter and enjoy!
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1 MINUTE
Pistachios, In Shell
Divide into bowls, peel and enjoy!
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