Posted by Google News on February 27, 2019 11:28:49In my humble opinion, this is one of the best recipes I’ve ever made.

I love that it comes together in less than 30 minutes and is so simple.

This is a great example of how you can easily adapt a recipe for a different meal or a different time of day.

This recipe was inspired by a restaurant in San Francisco called The Tender Loom, which is also a great source for great ideas for cooking with coconut oil.

You can also make this recipe with coconut milk, but this recipe works just as well with coconut flour and flour-free milk.

I highly recommend this recipe for everyone who wants to enjoy a delicious meal.

Enjoy!1 cup coconut oil2 medium carrots, peeled and diced1 cup cauliflower, rinsed and chopped2 tablespoons coconut sugar2 tablespoons honey2 tablespoons vanilla extract2 tablespoons extra virgin olive oil2 tablespoons rice vinegar (or 1 cup coconut sugar)3 cloves garlic, minced1 1/2 cups frozen coconut kernels, thawed (optional)1 1 1/4 cups coconut flour (or coconut milk)1 teaspoon salt1/2 teaspoon black pepper1/4 teaspoon ground cinnamon1/8 teaspoon sea salt1 teaspoon ground ginger, to taste3 tablespoons vegetable oil2 teaspoons dried oregano1 teaspoon black salt1 tablespoon freshly ground black pepper2 tablespoons water1/3 cup water2 tablespoons soy sauce1/5 cup coconut water1 tablespoon olive oil1 tablespoon coconut sugar (or water)Instructions: Preheat oven to 350 degrees F. Cut the carrots into 1/3 inch cubes.

Combine the cauliflower and carrots in a bowl and toss to coat.

Pour in the coconut oil and the coconut sugar.

Add the garlic and stir to combine.

Mix the coconut flour, salt, pepper, cinnamon, and ground ginger.

Pour into a food processor and process until well blended.

Add 1/8 cup water and pulse to combine, scraping down the sides of the bowl as needed.

Set aside.2.

In a large saucepan over medium heat, heat the coconut water to a boil.

Once boiling, remove from heat.

Let stand for 5 minutes to cool completely.3.

Add coconut flour to a small bowl and add the coconut flakes.

Mix to incorporate.

Add salt, ground cinnamon, ground ginger and sea salt to taste.

Set a blender on low, and blend until smooth.4.

Add water, soy sauce, coconut sugar, coconut water, olive oil, and coconut water.

Stir until well combined.

Add additional water if desired.

Add more coconut water if needed.5.

Mix in the frozen coconut flakes and stir until combined.

Remove from heat and stir in the rice vinegar.

Stir in the extra virgin oil.

Add remaining coconut water and mix until well mixed.

If desired, add more coconut milk if desired and mix well.

Add chopped coconut and serve.

Enjoy. Enjoy!!