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Coconut Side Dish Recipes

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!

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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.

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Avocado Rosemary Pasta

Avocado_Rosemary_Pasta
Avocado Rosemary Pasta
photo by recipe author

Servings: 4
Preparation Time:  25 minutes

  • 1 large zucchini, spiral cut into strands
  • 1 delicata squash, spiral cut into strands
  • 1 large avocado, peeled and pitted
  • 1 tablespoon olive oil
  • 1/2 cup coconut milk*
  • 1 teaspoon fresh rosemary, finely minced
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 lemon, zest and juice

In a large saucepan, cover vegetable pasta strands with water and bring to a boil. Cook for just a few minutes until slightly soft – be careful not to overcook.

In a small blender or Magic Bullet, combine avocado, oil, milk, rosemary, salt, pepper, lemon juice and lemon zest; blend until smooth. Pour over pasta and heat until warm.

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

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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.

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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.

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Kefir-Soaked Baked Buckwheat Porridge


Carrot Coconut Muffins Photo

Kefir-Soaked Baked Buckwheat Porridge photo by recipe author

Servings: 4-6
Preparation Time 75 minutes

Combine the buckwheat, chia seeds, and kefir in a medium bowl. Leave to soak overnight or for 12-24 hours.

In the morning, preheat the oven to 350 degrees ºF. Butter a 10″ cast-iron skillet.

Beat eggs in a small bowl and add to soaked buckwheat mixture. Mix seeds, coconut oil, cinnamon, vanilla, honey, coconut flour, and salt into buckwheat mixture until everything is evenly combined.

Pour mixture into buttered skillet and place in oven. Bake 50-60 minutes or until edges begin to brown and middle is set.

Allow to cool for 10 minutes before serving. Scoop into bowls and top with fresh fruit and raw milk, yogurt, or kefir.

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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.

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Roasted Butternut & Fennel Soup


Roasted Butternut and Fennel Soup Recipe Photo

Servings: 12
Preparation Time: 1 hour

Preheat oven to 400 degrees ºF.

In a large roasting pan, combine squash, fennel, onion, olive oil, sage, salt, cumin, paprika and pepper. Stir until all veggies are coated with oil and seasonings. Roast in preheated oven for about 30 minutes or until soft.

Pour roasted vegetables into a large pan. Add in 1/2 cup milk. Using an immersion blender, blend squash and milk together until smooth. Add in additional milk as necessary to get desired consistency. If necessary, warm soup on stovetop.

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

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

 

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