ademchaoua/GeneralTextCorpus huggingface dataset:
Alkaline Garbanzo Beans Stew (Chick Peas) Recipe by eshivers
Alkaline - Garbanzo Beans Stew (chick peas) Cooking Instructions 1 Bring the water to boil, then reduce the heat slightly and simmer for 20 to 25 minutes for firmer beans, 40 to 50 minutes for softer beans. SLOW COOKER METHOD: Transfer the soaked beans and cover with 6 cups of water to a slow cooker. Cook on high for 4 hours or on low for 8 hours. 2 Coat bottom of pot with grape seed oil over medium heat. 3 Sauté veggies until soft then add cooked beans and season. Simmer on on low to medium heat for 15?minutes for flavors to infuse and blend. Delicious! 1 Bring the water to boil, then reduce the heat slightly and simmer for 20 to 25 minutes for firmer beans, 40 to 50 minutes for softer beans. SLOW COOKER METHOD: Transfer the soaked beans and cover with 6 cups of water to a slow cooker. Cook on high for 4 hours or on low for 8 hours. 1 Bring the water to boil, then reduce the heat slightly and simmer for 20 to 25 minutes for firmer beans, 40 to 50 minutes for softer beans. SLOW COOKER METHOD: Transfer the soaked beans and cover with 6 cups of water to a slow cooker. Cook on high for 4 hours or on low for 8 hours. 2 Coat bottom of pot with grape seed oil over medium heat. 2 Coat bottom of pot with grape seed oil over medium heat. 3 Sauté veggies until soft then add cooked beans and season. Simmer on on low to medium heat for 15?minutes for flavors to infuse and blend. Delicious! 3 Sauté veggies until soft then add cooked beans and season. Simmer on on low to medium heat for 15?minutes for flavors to infuse and blend. Delicious! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Dirty Deviled Eggs The BEST Vegan Chocolate Chip Cookies Makloubeh 1 Bacon Mushroom Swiss Burger Casserole Mushroom Risotto – Rice Cooker Method Dirty Deviled Eggs The BEST Vegan Chocolate Chip Cookies Makloubeh 1 Bacon Mushroom Swiss Burger Casserole Mushroom Risotto – Rice Cooker Method Chicken soup(soto ayam) Pasta with sauce and cabbage Redvelvet cup cakes #sokoto Fried plantain Sugar cookies Spinach with milk Noodles with veggies Smörgåsbord, Mini-sized My Near to Rotisserie Chicken 💖 Crockpot Greek Yogurt Chicken soup(soto ayam) Pasta with sauce and cabbage Redvelvet cup cakes #sokoto Fried plantain Sugar cookies Spinach with milk Noodles with veggies Smörgåsbord, Mini-sized My Near to Rotisserie Chicken 💖 Crockpot Greek Yogurt
Healthy Summer Quinoa Chickpea Salad! Recipe by NoorAhm
Healthy Summer Quinoa Chickpea Salad! Cooking Instructions 1 Cook 1 cup of quinoa in water (follow directions on package) I used about 7 tablespoons of raw quinoa and added a pinch of salt in the water 2 Drain and rinse well the one can of chickpeas and set in the fridge until needed so it cools 3 After quinoa is cooked pour into a bowl and set in fridge also for the mean time 4 Now's a good time to chop up all your veggies (save the avacado for last) 5 Once everything is ready combine all ingredients together in a large bowl and squeeze a whole lemons worth of juice on top and add in the oil 6 Gentally toss the salad and it's ready go! 1 Cook 1 cup of quinoa in water (follow directions on package) I used about 7 tablespoons of raw quinoa and added a pinch of salt in the water 1 Cook 1 cup of quinoa in water (follow directions on package) I used about 7 tablespoons of raw quinoa and added a pinch of salt in the water 2 Drain and rinse well the one can of chickpeas and set in the fridge until needed so it cools 2 Drain and rinse well the one can of chickpeas and set in the fridge until needed so it cools 3 After quinoa is cooked pour into a bowl and set in fridge also for the mean time 3 After quinoa is cooked pour into a bowl and set in fridge also for the mean time 4 Now's a good time to chop up all your veggies (save the avacado for last) 4 Now's a good time to chop up all your veggies (save the avacado for last) 5 Once everything is ready combine all ingredients together in a large bowl and squeeze a whole lemons worth of juice on top and add in the oil 5 Once everything is ready combine all ingredients together in a large bowl and squeeze a whole lemons worth of juice on top and add in the oil 6 Gentally toss the salad and it's ready go! 6 Gentally toss the salad and it's ready go! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Sweet Blueberry Cornbread Perfect Alfredo Sauce Loaded Mashed Potatoes Strawberry Smoothie Slow cooker BBQ Pulled beef Sweet Blueberry Cornbread Perfect Alfredo Sauce Loaded Mashed Potatoes Strawberry Smoothie Slow cooker BBQ Pulled beef Spaghetti with garlic prawns and broccoli Spicy shrimp tacos Strawberry Smoothie Chocolate White Chocolate Chunk Cookies Nutella chocolate chip cookies Mike's, "Sick Day," Chicken Noodle Soup Stuffed Pork Chops Chicken and Broccoli Stir-Fry Bourbon Glaze Mulberry Pie Spaghetti with garlic prawns and broccoli Spicy shrimp tacos Strawberry Smoothie Chocolate White Chocolate Chunk Cookies Nutella chocolate chip cookies Mike's, "Sick Day," Chicken Noodle Soup Stuffed Pork Chops Chicken and Broccoli Stir-Fry Bourbon Glaze Mulberry Pie
Island Vibes Vegan Scramble 🏖️ Recipe by Kei Kei
Cooking Instructions 15 Minutes 1 Whisk chickpea flour, water, salt, sazon tropical, and mushroom seasoning until smooth. 2 Heat olive oil in a non-stick pan over medium heat. 3 Pour in the batter, let it set, then scramble with a spatula. 4 When halfway cooked, add jerk marinade and continue scrambling until fully cooked. 5 For salsa, mix peach, cucumber, tomato, red onion, cilantro, lime juice, and salt in a bowl. 6 Serve jerk “eggs” topped with salsa. Enjoy with tortillas, rice, or plantains. 1 Whisk chickpea flour, water, salt, sazon tropical, and mushroom seasoning until smooth. 1 Whisk chickpea flour, water, salt, sazon tropical, and mushroom seasoning until smooth. 2 Heat olive oil in a non-stick pan over medium heat. 2 Heat olive oil in a non-stick pan over medium heat. 3 Pour in the batter, let it set, then scramble with a spatula. 3 Pour in the batter, let it set, then scramble with a spatula. 4 When halfway cooked, add jerk marinade and continue scrambling until fully cooked. 4 When halfway cooked, add jerk marinade and continue scrambling until fully cooked. 5 For salsa, mix peach, cucumber, tomato, red onion, cilantro, lime juice, and salt in a bowl. 5 For salsa, mix peach, cucumber, tomato, red onion, cilantro, lime juice, and salt in a bowl. 6 Serve jerk “eggs” topped with salsa. Enjoy with tortillas, rice, or plantains. 6 Serve jerk “eggs” topped with salsa. Enjoy with tortillas, rice, or plantains. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Nectarine Smoothie Beef Balls (Bò Viên) Hot Honey Ranch Chicken Tenders 🥔 Baked potato 🥔 Chicken Florentine Meatballs over Zucchini Noodles Nectarine Smoothie Beef Balls (Bò Viên) Hot Honey Ranch Chicken Tenders 🥔 Baked potato 🥔 Chicken Florentine Meatballs over Zucchini Noodles French Bean, spininch & roast tomato quiche One Pot Texas-Style Chili California Farm Wine Sauce Pork Chops Corndogs 🥬Braised Mustard Greens 🥬 Bappa's Favourite Coffee Walnut Modak Vietnamese Roasted Eggplant | Cà Tím Nướng Mỡ Hành Chana Sundal for Ganesh Chaturthi Plum Ki Khatti Meethi Chutney Simply Boiled Eggs French Bean, spininch & roast tomato quiche One Pot Texas-Style Chili California Farm Wine Sauce Pork Chops Corndogs 🥬Braised Mustard Greens 🥬 Bappa's Favourite Coffee Walnut Modak Vietnamese Roasted Eggplant | Cà Tím Nướng Mỡ Hành Chana Sundal for Ganesh Chaturthi Plum Ki Khatti Meethi Chutney Simply Boiled Eggs
Aloo Chana Chaat Recipe by Sarvat Hanif
Cooking Instructions 30 minutes 1 In a bowl add the chickpeas, potatoes, tomato, onion and cucumber and mix well. 2 In another bowl add the yogurt and whisk. 3 Add the milk and whisk. 4 Add the spices and half of the tamarind chutney and mix well. 5 Pour the spiced yogurt over the chickpeas and mix well. 6 Add the cilantro, mixing, and transfer t the chaat to serving dish. 7 Sprinkle over crushed papri, salald, drizzle tamarind chutney and ketchup and serve. 1 In a bowl add the chickpeas, potatoes, tomato, onion and cucumber and mix well. 1 In a bowl add the chickpeas, potatoes, tomato, onion and cucumber and mix well. 2 In another bowl add the yogurt and whisk. 2 In another bowl add the yogurt and whisk. 3 Add the milk and whisk. 3 Add the milk and whisk. 4 Add the spices and half of the tamarind chutney and mix well. 4 Add the spices and half of the tamarind chutney and mix well. 5 Pour the spiced yogurt over the chickpeas and mix well. 5 Pour the spiced yogurt over the chickpeas and mix well. 6 Add the cilantro, mixing, and transfer t the chaat to serving dish. 6 Add the cilantro, mixing, and transfer t the chaat to serving dish. 7 Sprinkle over crushed papri, salald, drizzle tamarind chutney and ketchup and serve. 7 Sprinkle over crushed papri, salald, drizzle tamarind chutney and ketchup and serve. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Salmon Takikomi Gohan Salmon Takikomi Gohan Beef Rice Bowl with Rice Cooker Garlic and Parmesan Buttered Corn Raspberry Mochi “Carrot fries” Dahi bare recipe Chicken Pasta Chicken Buttons Chicken Masala Spaghetti French Potato Fingers Young Cabbage Salad with Cucumber Beef Rice Bowl with Rice Cooker Garlic and Parmesan Buttered Corn Raspberry Mochi “Carrot fries” Dahi bare recipe Chicken Pasta Chicken Buttons Chicken Masala Spaghetti French Potato Fingers Young Cabbage Salad with Cucumber
Garbanzo Chocolate Spread Recipe by Penelope
Hazelnut chocolate spread Hazelnut chocolate spread Has anyone tried making a chocolate spread? Yes? No? Well, if you love chocolate and you do love spreads I mean dessert spreads not sandwich spreads then you will be amazed by this delicious recipe. 🙂 This spread is for those Chocolate fans like my hubby!! ohhh and Hazelnut fans like me! Since I am dieting I have to be careful with my eating habits, but with this one it was truly quite hard to keep away from. When I bake or cook I have to try out the recipe to see how it turned out. Ohhh my, with this one I just could not stop 🙂 uhhh I kept tasting it, and not because it didn’t turn out well, it was just soooo gooood!!. This is similar to let’s say Nutella with a slight difference in the texture of the spread. It is not as creamy as Nutella but it does spread beautifully and it has a intense Hazelnut taste. 🙂 One of my favorite Pastry Chef made this a couple of years ago, and I just had to try this recipe out for myself when I first saw it. I have tried a few times to make a White Chocolate Spread but for some reason it just never works out. 🙁 An absolutely scrumptious spread for bread, cookies, croissants, crackers, I can go on and on but I think you get the idea. Foodzesty
Valentine Pasta Dinner❤️ Recipe by Penelope
Cooking Instructions 10 minutes 1 Boil some water with optional salt and while that is heating grab a pan, spray canola oil, and heat 2 Pour your pasta into the boiling water and your meat in the hot pan 3 Cut up the meat in the pan and occasionally stir 4 Remove 1/2 cup pasta water and leave to side, then drain pasta after the recommended cook time 6-8 minutes 5 Pour manera sauce, pasta water, spinach, and chopped bell pepper into the pasta pan. Mix, cover, and bring to a simmer 6 Pour pasta and cooked chicken into the manera mixture. Mix and let heat up before serving 7 Garnish with cilantro and parmesan, and Enjoy!!! 1 Boil some water with optional salt and while that is heating grab a pan, spray canola oil, and heat 1 Boil some water with optional salt and while that is heating grab a pan, spray canola oil, and heat 2 Pour your pasta into the boiling water and your meat in the hot pan 2 Pour your pasta into the boiling water and your meat in the hot pan 3 Cut up the meat in the pan and occasionally stir 3 Cut up the meat in the pan and occasionally stir 4 Remove 1/2 cup pasta water and leave to side, then drain pasta after the recommended cook time 6-8 minutes 4 Remove 1/2 cup pasta water and leave to side, then drain pasta after the recommended cook time 6-8 minutes 5 Pour manera sauce, pasta water, spinach, and chopped bell pepper into the pasta pan. Mix, cover, and bring to a simmer 5 Pour manera sauce, pasta water, spinach, and chopped bell pepper into the pasta pan. Mix, cover, and bring to a simmer 6 Pour pasta and cooked chicken into the manera mixture. Mix and let heat up before serving 6 Pour pasta and cooked chicken into the manera mixture. Mix and let heat up before serving 7 Garnish with cilantro and parmesan, and Enjoy!!! 7 Garnish with cilantro and parmesan, and Enjoy!!! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Low Carb Garlic Cheddar Biscuits California Farm Chicken Pot Pies California Farm Made Fresh Chimichurra Steak Sauce How to Make Pudding Vla Strawberry Milk Salted Sorrel Preservation Low Carb Garlic Cheddar Biscuits California Farm Chicken Pot Pies California Farm Made Fresh Chimichurra Steak Sauce How to Make Pudding Vla Strawberry Milk Salted Sorrel Preservation Chocolate Oreo cake Brioche Burger Buns Apple cake Crispy Cream Cheese Cookies Red cherries/ mixed berries sauce/ dessert Hot Milk Cake !! Guava curry CARROT Kheer 😋 carrot payasam Steamed Yoghurt Dessert Rose Chena Sandesh Chocolate Oreo cake Brioche Burger Buns Apple cake Crispy Cream Cheese Cookies Red cherries/ mixed berries sauce/ dessert Hot Milk Cake !! Guava curry CARROT Kheer 😋 carrot payasam Steamed Yoghurt Dessert Rose Chena Sandesh
Basic Hummus Recipe by The Health Sisters
Basic Hummus Cooking Instructions 10mins 1 Gather your equipment and ingredients. Make sure that all you and using is super clean because this won’t be cooked. 2 Drain the chickpeas and insert them to your food processor. 3 Next, pour the tahini, oil and juice in on top of the peas followed with the salt and garlic granules and any other seasonings you want. 4 Put the lid on and blend to your preferred consistency. 5 Put the hummus into your container and pour lemon juice on then drizzle with the remaining oil. 6 Enjoy your dip with veggies, bread, chips and crackers. store in the fridge and eat the hummus within 2 days. 1 Gather your equipment and ingredients. Make sure that all you and using is super clean because this won’t be cooked. 1 Gather your equipment and ingredients. Make sure that all you and using is super clean because this won’t be cooked. 2 Drain the chickpeas and insert them to your food processor. 2 Drain the chickpeas and insert them to your food processor. 3 Next, pour the tahini, oil and juice in on top of the peas followed with the salt and garlic granules and any other seasonings you want. 3 Next, pour the tahini, oil and juice in on top of the peas followed with the salt and garlic granules and any other seasonings you want. 4 Put the lid on and blend to your preferred consistency. 4 Put the lid on and blend to your preferred consistency. 5 Put the hummus into your container and pour lemon juice on then drizzle with the remaining oil. 5 Put the hummus into your container and pour lemon juice on then drizzle with the remaining oil. 6 Enjoy your dip with veggies, bread, chips and crackers. store in the fridge and eat the hummus within 2 days. 6 Enjoy your dip with veggies, bread, chips and crackers. store in the fridge and eat the hummus within 2 days. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Hyderabadi Paneer Masala Tricolour barfi Wizards gin 🤩 AMAZING My best breakfast combo.. Punjabi dinner thali Apple Carrot Cheesy Sandwich Stuffed Radish Paratha Coriander Cheese Cutlet Spicy fish curry masala Peas Creamy Masala Hyderabadi Paneer Masala Tricolour barfi Wizards gin 🤩 AMAZING My best breakfast combo.. Punjabi dinner thali Apple Carrot Cheesy Sandwich Stuffed Radish Paratha Coriander Cheese Cutlet Spicy fish curry masala Peas Creamy Masala
Eggplant 🍆 With Tahini And Chickpeas Recipe by Lina Bond
Roasted Aubergine and Tahini Bowl Roasted Aubergine and Tahini Bowl Before I talk about this week?s awesome recipe I just want to say the biggest thank you to everyone who has bought my app, I can?t tell you how much I appreciate it! I honestly can?t believe what a success it has been, seeing it go to number one on the iTunes store overnight was literally one of the most exciting things that has ever happened to me. So thank you all, you?re amazing and I really hope that you?re enjoying it! This week I?ve had a serious aubergine (eggplant) obsession, I just can?t stop craving it. I?ve been eating it almost everyday. I?m particularly loving it pureed in Middle Eastern style baba ganoush, sautéed and mixed into rich pasta sauces, baked in delicious tomato curries and roasted in thin crispy slices. The thin roasted slices are my favourite though, there?s just something so addictively moorish about them and they seem to be the perfect accompaniment to almost anything. I thought about all the different ways to share them with you and decided on a simple bowl of goodness. This bowl is the perfect weeknight dinner, perfectly filling and delicious yet still so energising and nourishing. It?s so easy to throw together too! I make big batches of brown rice every weekend so that I can put the whole thing together in just twenty minutes. My favourite thing about the bowl is the way that all the ingredients compliment each other, from the slightly crunchy aubergine slices to the soft wilted spinach, the garlic sautéed black beans, the toasted sunflower seeds and the warming brown rice. I then mix them all with creamy tahini, salty tamari and tangy lemon to create lots of incredible, health giving flavour. Dave Kitson
Panko Crusted Chicken Stuffed W/ Ricotta, Spinach, Tomato & Basil Recipe by Sarah Elizabeth
Panko Crusted Chicken Stuffed W/ Ricotta, Spinach, Tomato & Basil Cooking Instructions 1 Preheat oven to 400 2 Combine all ingredients for stuffing in a bowl and mix! 3 Meanwhile. Cut slits down the side of the chicken breast. Do not cut all the way through! Toss and turn in bread crumbs once. 4 Put olive oil in OVEN SAFE skillet (or pan if you don't have one) and put heat to Medium/High and let it get hot. Stuff chicken with ricotta mix and roll in more bread crumbs. Place tooth picks through sides to keep closed. Place on skillet when hot! Cook one side for 3-4 minutes (or until golden brown) flip and place in oven. 5 Twenty minutes later... (Or until cooked through!) you're done 6 1 Preheat oven to 400 1 Preheat oven to 400 2 Combine all ingredients for stuffing in a bowl and mix! 2 Combine all ingredients for stuffing in a bowl and mix! 3 Meanwhile. Cut slits down the side of the chicken breast. Do not cut all the way through! Toss and turn in bread crumbs once. 3 Meanwhile. Cut slits down the side of the chicken breast. Do not cut all the way through! Toss and turn in bread crumbs once. 4 Put olive oil in OVEN SAFE skillet (or pan if you don't have one) and put heat to Medium/High and let it get hot. Stuff chicken with ricotta mix and roll in more bread crumbs. Place tooth picks through sides to keep closed. Place on skillet when hot! Cook one side for 3-4 minutes (or until golden brown) flip and place in oven. 4 Put olive oil in OVEN SAFE skillet (or pan if you don't have one) and put heat to Medium/High and let it get hot. Stuff chicken with ricotta mix and roll in more bread crumbs. Place tooth picks through sides to keep closed. Place on skillet when hot! Cook one side for 3-4 minutes (or until golden brown) flip and place in oven. 5 Twenty minutes later... (Or until cooked through!) you're done 5 Twenty minutes later... (Or until cooked through!) you're done 6 6 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls My Toscana Easy Salisbury Steaks New York Times Brownies Sunkissed Strawberry Lemonade Pineapple Orange Chicken My Toscana Easy Salisbury Steaks New York Times Brownies Sunkissed Strawberry Lemonade Pineapple Orange Chicken Nan's Orange Cranberry Compote Loaded Baked Potato Casserole Black bean chili Banana and chocolate cookies Smokey pear bites Banana and blueberry pancakes Homemade Pani puri Super easy coconut clusters Apple almond flax smoothie Paleo vegetable shake Nan's Orange Cranberry Compote Loaded Baked Potato Casserole Black bean chili Banana and chocolate cookies Smokey pear bites Banana and blueberry pancakes Homemade Pani puri Super easy coconut clusters Apple almond flax smoothie Paleo vegetable shake