Coconut Salads and Side Dish Recipes

Moroccan Breakfast Hash

Moroccan Breakfast Hash Recipe Photo

Moroccan Breakfast Hash (photo by recipe author)

Servings: 4
Preparation Time: 25 minutes

In a large skillet, sauté potatoes in oil. Sprinkle garlic and seasonings over potatoes and stir until combined. Sauté for about 15 minutes over low-medium heat or until potatoes are cooked through. The smaller the potato pieces, the faster the dish will cook.

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Coconut Quinoa Pilaf

Coconut Quinoa Pilaf Recipe Photo

Coconut Quinoa Pilaf (photo by recipe author)

Servings: 3
Preparation Time: 30-45 minutes

  • 1/2 cup uncooked quinoa
  • 2 tablespoons virgin coconut oil, divided
  • 3 tablespoons organic shredded coconut
  • 3/4 cup broth or water
  • 1/4 cup coconut milk made from coconut milk concentrate*
  • salt, to taste
  • 1/2 teaspoon organic cumin seeds
  • 1/3 cup finely chopped onion
  • 1 teaspoon finely chopped garlic
  • 1/2 cup diced organic red bell pepper
  • 1/4 teaspoon organic turmeric powder
  • 1/2 teaspoon organic curry powder (optional)
  • 1 cup finely chopped organic spinach
  • 2 tablespoons toasted cashews
  • 1 tablespoons raisins

Rinse quinoa thoroughly in a fine mesh strainer. Let the water from the quinoa drain well.

Heat a tablespoon of coconut oil in a pot. Add quinoa and toast it for 1-2 minutes until it looks a bit dry. Add shredded coconut and stir well. To this add broth or water, coconut milk and 1/2 teaspoon salt. Bring to a boil, reduce heat and simmer covered for 15 minutes. After 15 minutes, turn of the heat. Let it stand covered for 5 more minutes. Remove the lid and fluff quinoa with a fork. Keep aside.

In a separate pan, heat remaining coconut oil. Add the cumin seeds. When the cumin seeds start popping, add the chopped onions and garlic. Sauté until onion looks translucent. Then add the diced red bell pepper, turmeric powder, curry powder and salt. Stir well. Cover and cook till the bell pepper is cooked. Add spinach. Stir and cook until the spinach looks wilted. Turn of the heat. To this add the cooked quinoa, cashews and raisins. Mix well and serve hot.

*Mix 1-4 teaspoons coconut cream concentrate per 1 cup water. Adjust to taste.

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Coconut Chicken Finger Salad

Rinse chicken and pat dry.  Cut the chicken into strips and set aside.  Mix coconut flakes and ground almonds together on a dinner plate.  In a medium-size bowl, beat the egg.  Dip the chicken strips in the egg and roll each strip in the coconut-flax mixture.  Heat the oil in a pan and sauté the chicken strips until completely opaque through the center.  Sever over a bed of mixed greens with Lemon-Olive Oil Dressing or your favorite vinaigrette.

Serves 2

Coconut Oil Roasted Fall Vegetables

Coconut Oil Roasted Fall Vegetables Recipe Photo

Coconut Oil Roasted Fall Vegetables (photo by recipe author)

Servings: 10 servings
Preparation Time: 1.5 hours

  • 5-6 small fingerling potatoes (baby red or white potatoes would work well also)
  • 2 medium rutabagas, quartered
  • 2 medium turnips, quartered
  • 6-8 brussels sprouts
  • 1 large sweet potato, cut into 2 inch chunks
  • 1 parsnip, cut into 2 inch chunks
  • 1 cup green beans
  • 1/2 cup sliced fennel
  • 3 tablespoons coconut oil
  • 2 sprigs of fresh thyme, chopped (about 1 teaspoon)
  • 1 teaspoon garlic, minced
  • 2 teaspoons sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup water

Preheat oven to 350 degrees ºF.

In a large casserole dish, combine clean, cut vegetables. Drizzle with coconut oil and stir until vegetables are coated in oil. Add thyme, garlic, salt, pepper and pepper flakes. Stir again until vegetables are coated with seasonings. Pour water over vegetables.

Bake in preheated oven for about an hour or until vegetables are cooked through and have a nice little roasted crisp to them.

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Coconut Cumin Bok Choy

Coconut Cumin Bok Choy Recipe photo
Coconut Cumin Bok Choy
photo by recipe author

Servings: 3
Preparation Time: 12 minutes

Pull apart baby bok choy leaves and wash well. Stack leaves of bok choy and chop into 1/2 pieces/strips.

In a 12″ skillet over medium heat, heat the coconut oil. Add the cumin seeds and chopped garlic and let sizzle until fragrant (approximately 2 minutes). Add the chopped bok choy and cook stirring occasionally until wilted and softened but still bright green (approximately 4 minutes). While it is cooking you can sprinkle with some salt.

Serve immediately with a splash of apple cider vinegar if desired.

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Coconut Curry Cauliflower

Coconut Curry Cauliflower Recipe photo
Coconut Curry Cauliflower
photo by recipe author

Servings: 4
Preparation Time: 10 minutes

  • 1/2 cup full fat coconut milk (the thicker the better)*
  • 1 1/2 teaspoons (or more) curry spice blend
  • 1 head of cauliflower, cut into pieces
  • sea
    salt, to taste

Preheat oven to 425 degrees ºF.

Whisk together the coconut milk and curry powder in a bowl.

Place 1/3 of the cauliflower pieces in the milk mixture and coat. Place the cauliflower onto a parchment lined cookie sheet and repeat the process with the remaining cauliflower. Pour the remaining milk over top and sprinkle with sea salt.

Bake in preheated oven for about 25 minutes or until the cauliflower starts to brown. Serve hot.

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

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Maple Whipped Sweet Potatoes

Maple Whipped Sweet Potatoes Recipe photo
Maple Whipped Sweet Potatoes
photo by recipe author

Servings: 8
Preparation Time: 15 minutes

Preheat oven to 400 degrees ºF.

Prick sweet potatoes all over with a fork. Place on a rimmed baking sheet.

Bake until very tender, approximately an hour.

When cool enough to handle, halve sweet potatoes. With a spoon, scoop out flesh (discard skins); transfer to a food processor or whip by hand. Add virgin coconut oil and pure syrup; process until smooth. Season with salt and freshly ground pepper.

Serve warm and enjoy!

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Cheesy Einkorn Biscuits



Cheesy Einkorn Biscuits Recipe photo
Cheesy Einkorn Biscuits Recipe
Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy

Servings: approx. 1 dozen biscuits
Preparation Time: 10 minutes

Preheat oven to 450 degrees ºF.

Whisk flours, baking powder, sugar and salt together in a bowl. Cut in shortening or butter until pieces are no smaller than pea-sized. Lightly mix cheese in.

Make a well and pour milk in. Stir a few times with a rubber spatula just until the flour is mostly moistened. It is very crucial not to over-mix. Turn dough out onto a well floured surface and knead 8-12 times. Pat dough out to approximately 1 inch thickness (or desired thickness) and cut with a biscuit cutter.

Bake on an ungreased cookie sheet for 12-15 minutes, or until bottoms and edges are golden brown.

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

Recipe courtesy Sarah Shilhavy

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