Feed

Coconut Salads and Side Dish Recipes

Raw Beet Salad

Raw_Beet_Salad
Raw Beet Salad
photo by recipe author

 

Servings: 10-16
Preparation Time: 20-30 minutes

Peel beets and chop into small chunks. (You can also use a grater or your food processor to chop beets once they are peeled.) Combine coconut oil, salt, cumin, lemon juice, and pressed garlic. Mix dressing thoroughly and combine in a large bowl with chopped beets. Serve room temperature or cold (coconut oil will solidify when cold).

Marijah from Columbia, KY won $50 for this recipe and photo! Submit yours here!

Read More

Grain Free Coconut Onion Rings

Grain_Free_Coconut_Onion_Rings
Grain Free Coconut Onion Rings
photo by recipe author

Servings: 4
Preparation Time:  15 minutes

Preheat the oven to 375 degrees ºF. Separate the onion slices into rings, saving the smaller, internal rounds for another use.

Place the coconut cream concentrate, eggs, water, salt, and smoked paprika in the blender and blend until smooth. Pour the batter in a shallow dish. Spread the flaked coconut in another shallow dish.

Oil a cookie sheet with coconut oil. Dip each onion ring into the coconut butter mixture to lightly coat, and then into the flaked coconut. Place in a single layer on the cookie sheet. When all of the onion rings are coated, bake for 15-20 minutes, or until the coconut is lightly browned. Sprinkle on additional salt, if desired. Serve hot.

Angela from Longmont, CO just won $50 for this recipe and photo! Submit yours here.

Read More

Fennel and Sprout Stir Fry

Fennel_and_Sprout_Stir_Fry
Fennel & Sprout Stir Fry
photo by recipe author

Servings: 4
Preparation Time:  25 minutes

In a large skillet, melt coconut oil. Add in remaining ingredients and saute over medium-high heat for about 10-15 minutes. The veggies need to be somewhat soft but also have a crispy, roasted texture.

Courtney from Columbus, Kansas just won $50 for this recipe and photo! Submit yours here.

Read More

Spicy Carrot Ginger Soup

Spicy_Carrot_Ginger_Soup
Spicy Carrot Ginger Soup
photo by recipe author

 

Servings: 6 – 8 servings
Preparation Time: 20 – 30 minutes

Mix together all the spices and salt. Set aside.

In a large heavy bottomed pot saute the carrots, celery, garlic, and ginger in coconut oil until slightly tender.

Add spice mixture, stirring quickly to coat the sauteed ingredients.

Stir in the honey – vinegar combo.

Remove the pot from its burner and take approximately 1 cup of the diced carrots from the mixture and set aside.

Pour the water into the pot, mixing thoroughly.

Blend the above mixture in a processor until smooth.

Return the blended soup to the pot and stir in the diced carrots.

Reheat and add more salt, if necessary.

Yummy, especially when sprinkled with coconut!

Diane from Hubert, NC just won $50 for this recipe and photo! Submit yours here.

 

Read More

Sweet Potato Wedges with Coconut Oil

Sweet_Potato_Wedges_with_Coconut_Oil
Sweet Potato Wedges with Coconut Oil
photo by recipe author

Servings: 4
Preparation Time:  40 minutes

Recipe Directions: Pre-heat oven to 400 degrees ºF.

Combine sweet potatoes, coconut oil, curry powder, cumin powder, paprika and salt in a large bowl. Toss until the sweet potatoes are evenly coated in the spice mixture.

Place potatoes on a baking tray and bake for 15 minutes.  Remove from the oven and give the potatoes a flip.  Put them back into the oven for another 15-20 minutes or until the potatoes are golden brown on the outside. Serve with dipping sauce.

Sheetal from Foster City, CA just won $50 for this recipe and photo! Submit yours here.

Read More

Coconut Flour Flatbread

Coconut_Flour_Flatbread
Coconut Flour Flatbread
photo by recipe author

Servings: 2-4 flatbreads
Preparation Time: 15-20 minutes

1 large egg or 2 egg whites
1 tablespoon coconut flour
1 tablespoon nutritional yeast
1 teaspoon dried, minced onion
1/4 teaspoon (more or less to taste) yellow curry powder
1/8 teaspoon baking soda (half of a quarter teaspoon)
1/8 teaspoon baking powder
a pinch or two of sea salt
2-4 tablespoons milk of choice or water
Healthy fats for frying, such as coconut oil or butter

Whisk one large egg or two egg whites. Add remaining ingredients and mix well. Let the mixture sit a few minutes to let the coconut flour absorb the liquid. You may need up to four tablespoons of liquid to get the consistency you like. If you want to make square, bread-shaped flatbreads for sandwiches, you’ll want a batter slightly thicker than pancake batter.

Heat a cast iron skillet over medium high heat and add a couple teaspoons or so of fat to melt. When water droplets sizzle in the pan it’s ready for your flatbreads.

For two flatbreads, pour half the batter in the pan and shape as desired. Cook like a pancake, flipping when the edges are dry and there are small bubbles on the surface. Repeat with remaining batter.

For four flatbreads, spoon about two tablespoons of batter into the pan for each flatbread, shaping as desired. Cook like a pancake.

Let them cool if you’re going to use for cold sandwiches, or for grilled sandwiches, let them cool enough to handle safely. Then butter the sides and use like you would for grilled cheese.

You can add any seasonings to these flatbreads to change the flavors, such as Italian, Creole for something spicy, or leave out savory spices and nutritional yeast and add stevia and cinnamon for something sweet.

Dawn from Syracuse, IN just won $50 for this recipe and photo! Submit yours here.

Read More

Maple Glazed Carrots with Coconut Oil

Maple Glazed Carrots with Coconut Oil Photo

Maple Glazed Carrots with Coconut Oil photo by recipe author

 

Servings: 4-6
Preparation Time 30 minutes

Cook carrots in a skillet with just enough water to cover them. Add dried rosemary and mix well. Bring to a boil over medium heat and simmer until the water has evaporated and the carrots are soft.

Stir in the coconut oil, maple syrup, salt and pepper and cook for another 2-3 minutes over low heat.

Sheetal from Foster City, CA just won $50 for this recipe and photo! Submit yours here.

Read More

Coconut Lemon Rice

Coconut Lemon Rice Photo

Coconut Lemon Rice photo by recipe author

 

Servings: 2
Preparation Time: 30 minutes

  • 1/2 cup basmati rice
  • 1/2 bunch scallions, washed
  • 1 tablespoon coconut oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon slivered ginger
  • 1 cup coconut milk*
  • Juice of half a lemon
  • 1 teaspoon Himalayan pink salt

Wash and drain rice. Set aside.

Chop the white bulbs of the scallions. Keep the green part aside.

Heat a tablespoon of coconut oil in a pot / saucepan. When the oil is hot, add cumin seeds and turn the heat to low. Add ginger and the chopped scallion bulbs and sauté until the scallion browns slightly. To this add the washed rice and sauté for a minute. Finally add coconut milk, lemon juice and the salt. Bring to a boil, reduce heat and simmer covered for 15 minutes. While the rice is cooking, chop the green part of the scallions.

After 15 minutes, turn off the heat. Let it stand covered for 5 more minutes. Remove the lid and fluff rice with a fork.

Serve the coconut rice in a plate garnished with the chopped scallion greens.

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Sheetal from Foster City, CA just won $50 for this recipe and photo! Submit yours here.

Read More