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Recipes

Southwestern Black Bean Soup

 

  • 2 tablespoons Virgin Coconut oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 6 cups water
  • 2 cups black beans, soaked over night and drained or three
  • 15-ounce cans black beans, drained
  • 1 cup fresh corn kernels, cut off the cob, or frozen corn
  • 1 4 1/2-ounce can diced green chilies or 2 tablespoons diced fresh mild green chili
  • 1/4 cup chopped cilantro
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • Pinch freshly ground pepper
  • 1 teaspoon Himalayan salt

Garnish Options

  • Chopped cilantro
  • Minced onion
  • Plain yogurt or sour cream

1. In a large soup pot or Dutch oven, melt the coconut oil. Add the onion and garlic and sauté until tender. Add the water and the beans and bring to a boil. Reduce the heat and simmer, covered, for 1 1/2 hours or until the beans are tender. (If using canned beans, simmer for 30 minutes.)

2. Stir in the corn, chilies, cilantro, tomato paste, cumin, oregano, chili powder, and black pepper, and simmer, uncovered, for 30 minutes, or until the soup is somewhat thickened. The longer it simmers, the thicker the soup will be. You may want to pour half or all the soup in a blender and puree, depending on taste. This will thicken the soup quickly and give it a nice, creamy consistency. Or, you may want to hold the corn until the soup is pureed, and then add. Add the salt at the very end and stir.

3. Pour the soup into bowls and top with your favorite garnishes.

Makes 4-6 servings.

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Veggie Scramble

 

1. In a small pan, melt the coconut oil. Add the zucchini and onions and sauté until tender.

2. Next, add the cherry tomatoes, stir and sauté for 2 minutes.

3. While the vegetables are sautéing, beat the eggs with milk in a small bowl. Add salt and pepper to taste.

4. Pour eggs into the pan and scramble lightly.

Serves 1-2.

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Virgin Coconut Oil Coleslaw

 

Mix dry ingredients.

Add vinegar.

Slowly blend in Virgin Coconut Oil.

Pour over shredded cabbage and enjoy.

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Yogurt Energy Drink

 

  • 1/2 cup plain yogurt (preferably whole milk organic, can be flavored, like vanilla)
  • 1 banana, cut into 2 pieces
  • 2 eggs – raw/organic
  • 2 tablespoons Virgin Coconut Oil (melted)
  • 2 tablespoons flax seeds (ground)
  • crushed ice (optional)

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.

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Coconut Kefir Pancakes

 

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

 

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Creamy Vinaigrette

 

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

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Fried Fish Steaks

 

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.

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Garlic-Parmesan Halibut

 

  • 1 to 1 1/2 pounds halibut, cut into 4 pieces
  • 1/4 cup fresh lemon juice
  • Lemon pepper to taste
  • Himalayan salt to taste

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.

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