Coconut Salads and Side Dish Recipes

Spiced Sweet Potato Spirals

Spiced Sweet Potato Spirals
Spiced Sweet Potato Spirals
photo by recipe author

 

Servings: 4
Preparation Time: 20 minutes

  • 1 tablespoon coconut oil
  • 3-4 medium sweet potatoes, peeled and spiral cut
  • 1 small red onion, sliced
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin

Heat the coconut oil in a large skillet. Add in sweet potato spirals, onion, and garlic. Add in all of the seasonings and stir well.

Cook over medium heat for about 15-20 minutes or until soft, tossing a few times during cooking.

Serve hot.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes and photos here!

Butternut Squash Hash Browns

Butternut Squash Hash Browns
Butternut Squash Hash Browns
photo by recipe author

 

Servings: 8
Preparation Time: 20 minutes

Preheat oven to 350 ° F.

Melt coconut oil and butter. Reserve two tablespoons of the melted butter/coconut oil.

Mix the rest of the oil mixture and all remaining ingredients with the shredded butternut squash. Form into patties and place on a baking sheet (makes about 16 patties).

Brush with reserved butter/coconut oil and bake in heated oven for 45 minutes – 1 hour.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your photos and recipes here!

Multi-Fruit Tropical Cranberry Sauce with Fermented Option

Multi-Fruit Tropical Cranberry Sauce with Fermented Option
Multi-Fruit Tropical Cranberry Sauce with Fermented Option
photo by recipe author

 

Servings: 50 (2.5 – 3 quarts)
Preparation Time: 45 minutes

  • 3 bags fresh cranberries, rinsed, washed, and inspected
  • 2 oranges, washed, zested, peeled, and cut into chunks
  • 3 pears, ripe but not overripe, washed and cored
  • 2 small raw beets, scrubbed, not peeled
  • 5 slices fresh ginger root, or 1 tablespoon ginger powder
  • 2 sweet crisp apples (Gala, Fuji, Yellow Delicious, Honeycrisp — not Granny Smith or Red Delicious), washed and cored
  • ¾ cup shredded coconut
  • 1 cup fresh or frozen-and-thawed papaya
  • 1 cup fresh or frozen-and-thawed pineapple
  • 2 cups dried fruit — raisins, dates, prunes, apricots, etc.
  • 3 tablespoons ground cinnamon
  • 10 cloves, ground, makes about 1 teaspoon
  • ¼ whole nutmeg, grated, makes about ½ teaspoon
  • 1 tablespoon molasses
  • ¼ cup raw honey or maple syrup
  • 2 tablespoons liquid whey, optional

Using a food processor for all steps, first process the cranberries in 2 batches to a fine mince; transfer to a large mixing bowl.

Wash and zest 2 oranges, add zest into the bowl. Then peel, roughly chop, and process the oranges; add to bowl.

Process 3 pears to a chunky sauce; add to mixing bowl; mix immediately to let the orange juice prevent oxidation (browning). Fresh stevia leaves may be processed and added at this step, optional.

Process beets + ginger to fine mince; add to bowl and mix. (If you’re using dried ginger powder, add it directly to the bowl.)

Process 2 apples to fine mince; add to bowl and mix.

Add shredded coconut to bowl; mix. If you have only coconut chips or coconut flakes, grind these in the food processor until they’re small.

Process papaya + pineapple to small chunks/sauce. If both are raw, or both frozen, you can do them together. Otherwise, process fresh/frozen individually.

Process dried fruit to a thick paste. If it’s too thick to process, add back into the processor a quarter-cup of what’s already in the mixing bowl to thin it down.

Add cinnamon, cloves, and nutmeg to the bowl. Allspice and cardamom also work well, if preferred.

Stir in molasses; mix well.

Add sweetener of choice, either raw honey or maple syrup, to taste.

Transfer contents of mixing bowl to glass jars and refrigerate.

Serve chilled.

Optional fermentation step:

Add in 2 tablespoons liquid whey. This can be strained from (non-Greek) yogurt, using a cheesecloth. Mix well.

Transfer cranberry sauce to jars. Cap loosely, set on plates or in bowls (in case of any overflow), and leave in a shaded corner of your counter-top for 1-2 days.

The friendly bacteria from the whey will proliferate in the cranberry sauce, pre-digest it slightly, produce lots of additional vitamins, and preserve it from any pathogenic bacteria. Plus, the flavors marry better while it sits.

After a day or two, tighten caps and transfer jars to fridge. Cranberry sauce thus preserved will keep for many months.

Ben from Winchester, VA won $50 for this recipe and photo! Submit your recipes and photos here!

Coconut Oil Fried Zucchini Fries

Coconut_Oil_Fried_Zucchini_Fries
Coconut Oil Fried Zucchini Fries
photo by recipe author

 

Servings: 1-2
Preparation Time: 15 minutes

  • 1 medium zucchini
  • 1/2 cup milk
  • 2 tablespoons coconut flour
  • 2 tablespoons corn meal
  • 1 tablespoon arrowroot powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • coconut oil (to cover pan to 1/4 inch deep)

Julienne the zucchini. Place milk in a small bowl. In another small bowl mix coconut flour, corn meal, arrowroot powder, salt and black pepper.

In a medium cast iron pan heat coconut oil on medium high.

Dip julienned zucchini a few pieces at a time into milk and then roll in the flours, coating thoroughly. Gently place battered zucchini in the pan with hot oil and brown on all sides. Remove from pan and allow to cool. Best served warm.

Jacquelyn from Dexter, OR won $50 for this recipe and photo! Submit your recipes here! 

Italian Garlic Green Beans with Coconut Oil

Italian_Garlic_Green_Beans_with_Coconut_Oil
Italian Garlic Green Beans with Coconut Oil
photo by recipe author

 

Servings: 4
Preparation Time: 20 minutes

  • 1/4 cup balsamic vinegar
  • 1 teaspoon raw honey
  • 2 tablespoons coconut oil
  • 1 pound green beans, trimmed
  • 1 garlic clove, minced
  • 1/4 cup onion, diced
  • 1/2 teaspoon salt

In a small bowl, whisk together balsamic vinegar and honey.

In a large skillet, heat coconut oil. Add in beans, garlic and onion. Sprinkle with salt. Cook for about 10 minutes or until beans are just slightly soft.

Pour honey sauce over beans and let simmer for about 6-8 minutes until just slightly reduced.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes here!

Hawaiian Breakfast Hash

Hawaiian_Breakfast_Hash
Hawaiian Breakfast Hash
photo by recipe author

 

Servings: 4
Preparation Time: 20 minutes

  • 4 slices uncured turkey bacon
  • 2 large sweet potatoes, peeled and diced
  • 1 tablespoon coconut oil
  • 2 cups pineapple, diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground cinnamon

In a large skillet, cook turkey bacon on both sides for about 5-8 minutes each or until crispy and cooked through. Remove bacon from skillet and place on a plate lined with a paper towel to absorb any excess grease. Add diced potatoes to skillet with coconut oil. Saute about 15 minutes, stirring frequently. Add in pineapple, salt, pepper, chili powder, paprika and cinnamon. Break bacon into pieces and add to skillet. Saute for about 5-8 minutes or until potatoes are slightly crispy. Serve.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes here!

Asparagus Hash

Asparagus_Hash
Asparagus Hash
photo by recipe author

 

Servings: 2
Preparation Time: 20 minutes

  • 1 tablespoon coconut oil
  • 1 cup potatoes, diced
  • 1 cup vegetables, diced (zucchini, turnips, etc.)
  • 1/2 cup asparagus, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried oregano

In a large skillet, melt coconut oil. Add in potatoes, vegetables and asparagus. Sprinkle with salt, pepper, rosemary and oregano. Sauté for about 15 minutes or until vegetables are soft.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes here!

Veggie Tot Patties

Veggie_Tot_Patties
Veggie Tot Patties
photo by recipe author

 

Servings: 4
Preparation Time: 25 minutes

  • 1 cup broccoli florets, finely chopped
  • 1 cup zucchini, finely shredded
  • 1 cup yellow squash, finely shredded
  • 1 cup cauliflower florets, finely chopped
  • 1 large potato, peeled and finely shredded
  • 1 teaspoon garlic, minced
  • 1 egg 
  • 1/3 cup almond flour*
  • 1/4 cup arrowroot starch
  • 2 tablespoons coconut flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dill weed
  • 2 tablespoon coconut oil for frying

Almond Flour:

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

In a large bowl, combine broccoli florets, zucchini, squash, cauliflower, potato, garlic, egg, flour, salt, pepper and dill. Blend together using a fork.

In a large skillet, heat coconut oil over medium heat.

Form vegetable mixture into little patties and pan fry for about 6-8 minutes on each side or until crispy.

Place cooked patties on a plate lined with a paper towel to drain off any excess oil. Serve with guacamole and sour cream or mayo, if desired.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your coconut recipes here!