Grain Free Cauliflower Fried Rice

Grain Free Cauliflower Fried Rice
Grain Free Cauliflower Fried Rice
photo by recipe author

 

Servings: 10-12
Preparation Time: 15 minutes

  • 8 quart pot
  • 4 teaspoons coconut oil
  • 1 large yellow onion
  • 4 carrots
  • 6 sticks celery
  • 8 ounces mushrooms
  • 1 pack frozen peas
  • 4 large garlic cloves
  • 3 medium/large heads cauliflower
  • 8 ounces fermented soy

Coat the bottom of a large deep pot with coconut oil. Then chop the onion, carrots, and celery, add these to the pot.

Next add the mushrooms and peas to the pot. Dice the garlic and add that to the other veggies in the pot. Let those veggies cook in the coconut oil for about 5 to 10 minutes on medium hight heat.

Then add the 3 heads of cauliflower to your blender and dice up into rice size pieces. Next add it to the rest of the veggies then pour about 4 fluid ounces of the fermented soy sauce into the pot and let cook for 45 minutes on medium heat, stirring occasionally.

Allow to cool and enjoy.

Kurt from Prescott, AZ won $50 for this recipe and photo! Submit your recipes and photos here!

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Stir Fried Beef and Asparagus in Orange Sauce

Stir Fried Beef and Asparagus in Orange Sauce
Stir Fried Beef and Asparagus in Orange Sauce
photo by recipe author

 

Servings: 4
Preparation Time: 20-30 minutes

  • 2 tablespoons coconut oil, divided
  • 1 pound flank steak, cut thinly across the grain into bite-size pieces
  • 1 pound organic asparagus, woody stems removed
  • 1 onion, halved and sliced
  • 2 teaspoons grated or minced fresh ginger
  • 2 cloves garlic, minced
  • 2-3 medium organic oranges
  • 2 teaspoons non-GMO cornstarch or arrowroot
  • Himalayan salt & freshly ground pepper, to taste

In a wok or skillet, heat 1 tablespoon of the coconut oil over high heat. Add the beef and stir fry about 4 minutes. Remove beef and set aside.

Cut the asparagus on the diagonal into 2-inch pieces. Add the remaining 1 tablespoon of coconut oil to the wok along with the asparagus and onion. Stir fry until tender-crisp, 4-5 minutes. Add the ginger and garlic and stir for 1 minute.

Return the beef to the wok, along with any accumulated juices. Reduce heat to medium.

Squeeze 2/3 cup of juice from the oranges into a measuring cup. Grate 1 tablespoon orange zest and add this, along with the cornstarch or arrowroot, to the cup. Whisk until smooth and add to the wok. Cover and cook about 2 minutes, or until the sauce has thickened slightly.

Add the salt and pepper to taste. Serve over rice.

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Creamy Avocado Berry Smoothie with Raw Brown Whole Flax Seeds

Creamy Avocado Berry Smoothie with Raw Brown Whole Flax Seeds
Creamy Avocado Berry Smoothie with Raw Brown Whole Flax Seeds
photo by recipe author

 

Servings: 1
Preparation Time: 5 minutes

  • 1 ripe avocado
  • 16 ounces coconut milk*
  • handful frozen berries
  • 1-2 teaspoons ground flax

Put everything in a blender and blend until smooth and creamy.

Pour in a glass and serve.

Myra from Lewiston, ME won $50 for this recipe and photo! Submit your recipes and photos here!

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Pumpkin Coconut Milk Soup

Pumpkin Coconut Milk Soup
Pumpkin Coconut Milk Soup
photo by recipe author

 

Servings: 5
Preparation Time: Approx. 15 minutes

In a medium pot, sauté garlic, onion and scallions in coconut oil.

Add in the coconut milk. Turn heat up. Let it boil for a few minutes.

Add in the pumpkin pureé. Stir well and season with salt, herbs and spices.

Turn stove off. Serve hot.

Myra from Lewiston, ME won $50 for this recipe and photo! Submit your recipes here!

Coconut Creamy Oatmeal

Coconut Creamy Oatmeal
Coconut Creamy Oatmeal
photo by recipe author

 

Servings: 3
Preparation Time: 15-20 minutes

Boil water in a small pot. Add a dash of salt.

Add in the oats. Stir.

When oats are almost cooked through, add in the coconut cream concentrate, raw honey, ground flax, chia seeds and coconut chips.

When everything is incorporated well, switch off the stove.

Serve with fresh homemade coconut milk, and top with more coconut chips and berries.

Myra from Lewiston, ME won $50 for this recipe and photo! Submit your recipes and photos here!

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Ravioli Soup

Ravioli Soup
Ravioli Soup
photo by recipe author

 

Servings: 4-6
Preparation Time: 40-45 minutes

  • 2 tablespoons extra virgin olive oil or coconut oil
  • 1 large onion, diced
  • 2 large carrots, diced small
  • 1 large or 2 small zucchini, halved lengthwise & cut into half moons
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 teaspoon granulated garlic
  • ½ teaspoon red pepper flakes
  • 1 teaspoon pink salt
  • 1 teaspoon pepper
  • 2 cups jarred or canned organic diced tomatoes
  • ¼ cup grated Parmesan cheese, plus more for garnish
  • 1 quart chicken broth
  • 1 ½ cups water
  • 1 ½ cups mini cheese ravioli (regular or gluten free)

Heat the oil over medium heat in a large soup pot. Add the onions, carrots and zucchini. Sauté until vegetables are softened, 8-10 minutes.

Mix in the basil, oregano, garlic, red pepper, salt & pepper, and stir 1-2 minutes to release their flavors. Stir in the diced tomatoes, Parmesan, broth and water and bring to a boil.

Add the mini raviolis and bring the soup back up to boiling. Reduce the heat to medium, and simmer until the ravioli is completely cooked through, 15-18 minutes (or according to package directions).

Adjust salt & pepper if needed and serve garnished with extra Parmesan cheese.

Stephanie from Rio Rancho, NM won $50 for this recipe and photo! Submit your recipes and photos here!

Gluten Free Tropical Pina-Coco-Nut Fruitcake

Gluten Free Tropical Pina-Coco-Nut Fruitcake
Gluten Free Tropical Pina-Coco-Nut Fruitcake
photo by recipe author

 

Servings: 12 small loaves and 6 muffins or 24-30 muffins
Preparation Time: 2 hours

  • 1 1/2 cups grated organic apples
  • 1/2 cup orange juice concentrate (frozen)
  • 1/2 cup chopped dates
  • 1/4 cup coconut oil, melted
  • 1/4 cup coconut flour
  • 1/2 cup flaked or shredded coconut
  • 1/2 teaspoon salt
  • 1 1/2 cup rolled oats
  • 1/2 cup walnuts
  • 1/2 cup pecans
  • 2 tablespoons candied (with honey) orange rinds
  • 1 cup dried pineapple chunks
  • 4 cups mixed and diced dried fruits: raisins, mango, figs, bananas, apples, cherries, cranberries, pears,
    blueberries, etc.

Mix everything together thoroughly, press firmly into molds.

Bake at 325° for 25 – 40 minutes, depending on whether loaves or muffins are selected. Watch carefully.

Remove from oven and allow to fully cool before removing from molds. Enjoy with cold milk.

Diane from Hubert, NC won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

Pumpkin & Coconut Nog

Pumpkin and Coconut Nog
Pumpkin & Coconut Nog
photo by recipe author

 

Servings: 2
Preparation Time: 10 minutes

  • 2 cups coconut milk*
  • 1 banana, peeled (frozen works best but not required)
  • ¼ cup pumpkin puree
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • dash salt
  • ½ teaspoon vanilla
  • ¼ cup maple syrup
  • ice, optional

In a blender, combine all ingredients. Puree until mixture is smooth and pour into glasses.

Alternatively, you can serve the nog warm.

Note: Banana isn’t required but does add some sweetness and creaminess.

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

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