Mix dry ingredients.
Add vinegar.
Slowly blend in Virgin Coconut Oil.
Pour over shredded cabbage and enjoy.
Put yogurt, banana, egg yolk, flaxseeds and coconut oil in a blender. Blend it at medium speed. Put crushed ice in and blend again. Good for 2 servings.
Comments:
1. You can substitute flaxseeds with almond nuts, sesame seeds, sunflower seeds and other healthy nuts and seeds that you prefer.
2. You can also freeze this and eat it as frozen yogurt.
3. This drink is good as a quick digestive breakfast food and gives you a lot of energy in the morning that lasts until lunch.
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy
Mix all ingredients well, except the nuts. Add nuts, if desired, and mix through.
This makes 2 small servings (it is very rich).
When eaten at room temperature, this is something like a rich pudding.
To make fudge: Double or triple recipe, pat into a pan and chill until firm; cut into squares. Depending on the temperature of the room, let it stay at room temperature a while before serving.
Recipe submitted by Simi, Los Angeles, CA
Procedure:
Optional: Serve on a bed of alfalfa sprouts
4-6 servings
Mix everything but the egg and leave for a couple of hours room temp so that you can culture the mix. When ready to stoke ’em up, beat in the egg. For fresh flavor add small chunks of organic apples or even banana slices…or both.
Cook in stainless or cast iron fry pan with coconut oil. Never fry too hot that it smokes like crazy. That is bad.
Spoon out silver dollar or larger size, but smooth out if you like flat pancakes.
Set out on plate and sprinkle organic maple syrup or your favorite syrup over the delicious little gems. Enjoy!
Recipe submitted by: Kathy Fitzgerald, MA, Boston
1. In a small bowl, whisk together the vinegar, chives or scallions, salt, sweetener, garlic, savory or oregano, and cayenne.
2. Add the mayonnaise and whisk until well blended. Refrigerate until ready to use.
Makes about 4 servings
Season fish with lemon and salt. Set aside. Thinly slice onions and seeded bell pepper. Peel, seed and slice tomatoes. Cook onions in olive oil until translucent. Add green pepper and cook 3 minutes. Add tomatoes to pan and cook a few more minutes. Place fish in pan, top with the Virgin Palm oil, cover the pan and cook until fish is almost cooked through. Add chopped herbs and red pepper and cook uncovered over high heat to evaporate some of the liquid. Just before serving add the coconut cream concentrate and bring almost to a boil. Before serving, sprinkle the lemon juice over the top and add more freshly chopped cilantro, if desired. Serve immediately.
TOPPING
1. On each side of the fish steak, make 3 diagonal cuts 2 inches long and 1/2 inch deep. Place the halibut in a large, shallow dish and pour the lemon juice over it; marinate for 30 minutes at room temperature.
2. Preheat oven to 450 degrees F.
3. Place the fish on a broiling pan and sprinkle with lemon juice from the marinade along with black pepper. Bake the fish for 15 minutes, or until it is opaque in the middle.
4. While the halibut is baking, combine the mayonnaise, Parmesan cheese, lemon juice, green onions, garlic, mustard, and hot sauce or cayenne in a small bowl and mix well.
5. Remove halibut from the oven and then turn the oven to broil.
6. Sprinkle salt, as desired, over the fish and then spread some of the topping over each fillet. Broil the fish for about 1 minute, or until the topping is golden brown.
Serves 4-6.
