Recipes

Curried Cabbage

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5 slices turkey bacon
5 tablespoons expeller pressed or virgin coconut oil
1 medium yellow onion, chopped
1 1/2 teaspoons curry powder
1 head organic cabbage, shredded
1 teaspoon lemon pepper
1/2 teaspoon salt, or to taste.
1/4 cup organic chicken stock
1/4 – 1/2 cup toasted coconut flakes

Fry turkey bacon in large skillet till crisp. Place on a wire rack and set aside.

Add coconut oil, onion and curry powder to skillet and cook for 2 to 3 minutes. Add cabbage and lemon pepper. Put lid on and cook, stirring occasionally till cabbage is soft. Add a little chicken stock as needed.

Crumble bacon and stir into cabbage along with the salt just before serving. Garnish with toasted coconut. Enjoy!

Recipe submitted by Blair, Shreveport, LA

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Easy Coconut Curry Rice

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3 cups brown rice
1 cup coconut cream concentrate
1/4 cup butter (or coconut oil combo)
5 cups homemade chicken stock, as needed
2 tablespoons curry powder

Soak rice in water for 12 hours. Drain.

Put all ingredients in a rice cooker. Cook as per directions of machine or simmer/steam on stove top until kernels are soft and tender. Fluff and serve. ENJOY!

Recipe submitted by Kimberly, Parma, ID

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Creamy Coconut Chicken Soup

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30 oz coconut milk*
2 teaspoons lime juice
1/8 cup mild sweet chili sauce (Thai sauce)
3 cloves garlic, crushed
1 quart chicken broth
1 3-inch ginger root, peeled and sliced
1 tablespoon soy sauce (fish sauce is also good)
Coconut oil, as needed
2 cups raw chicken, cubed
2 green peppers
10 medium sized mushrooms, sliced
Salt & pepper, to taste

Simmer all ingredients except chicken and green peppers together in a medium sized pot.

Meanwhile, heat coconut oil in a skillet. Sauté chicken, green peppers, and mushrooms and season with salt and pepper if desired. Add to soup and simmer until ginger flavor is strong.

You could also add carrots, or other colored peppers to add variety.

*To make Coconut Cream milk stir approximately 1 teaspoon of coconut cream concentrate to every 6 oz of water or make Homemade Coconut Milk.

Recipe submitted by Delight, Burns, OR

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Coconut Flour Porridge

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The texture of this porridge is a bit unusual because of the coconut flour, but I wanted coconut fiber, and didn’t care for using flakes exclusively. This porridge has a very high fiber content and is extremely nutritious with the coconut, oats and chia. Savor the naturally rich, buttery, vanilla enhanced creamy coconut goodness of the original recipe as is or try the variations below. Enjoy!

1/2 cup water, as needed
1/2 cup whole milk
1/8 teaspoon pure vanilla extract
1 small unripe banana greenish-yellow, peeled and thinly sliced
1 tablespoon coconut flour
Dash Himalayan Salt
2 tablespoons Gold Label Virgin Coconut Oil
2 tablespoons wholegrain chia seeds
1/4 cup coconut flakes
1/3 cup organic rolled oats
2 teaspoons butter
1 – 2 tablespoons organic raw honey

In small saucepan, combine water, milk, vanilla and banana. Sift coconut flour into pot and mash with fork, until fairly smooth. Add remaining ingredients except butter and honey and bring to a boil over medium heat, stirring frequently. Reduce heat and continue cooking for about 10 minutes, until oats are tender. Add extra water or milk as needed to maintain desired thickness. Top with butter and honey. Makes 1 – 2 servings, and can be eaten hot or chilled. Delicious! Variations:

Add cinnamon to taste, up to 1/4 teaspoon.
Substitute organic maple syrup or blackstrap molasses for the honey. This adds innumerable health benefits, and tastes nice if you don’t mind the darker flavor of the blackstrap.
Add 2 tablespoons of your choice of chopped nuts or nutritious seeds such as almonds, sesame or sunflower seeds for added texture and protein.
Add a 1/2 cup of fresh or 1/4 cup of dried fruits. I like fresh berries for the contrast of sweet-tart flavor plus they are a great source of Vitamin C or a blend of dried raisins, dates and figs for their rich almost candy-like natural sweetness. All these fruits offer a wide array of antioxidants.

Enjoy in good health! Recipe submitted by Sophie, Prairie du Chien, WI

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Tangy Steak

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2 cups water
1 cup coconut water vinegar
1 cup apple cider vinegar or 2 cups coconut water vinegar
4 cloves
2 bay leaves
2 onions, chopped
Salt and pepper to taste
1 bottom round steak*
Coconut oil or palm oil

Combine all ingredients except steak and boil briefly. Pour hot over the steak and marinate overnight or 24 hours in refrigerator.

When you are ready to cook, sear both sides of the steak in the oil over medium-high heat. Reduce to medium heat and cook for up to 30 minutes (6 minutes per side for rare), turning as needed.

Serve with Mango Chutney or your favorite sweet condiment. If you prefer less texture to your meat, pound the meat before marinating for fork tender steak.

*You could use this marinade for any steak you want.

Recipe submitted by Kay, Mustang, OK

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Easy Coconut Squash Bake

1 medium sized acorn squash, sliced in half and seeded
1/4 cup coconut cream concentrate
3 tablespoons maple syrup
1 teaspoon cinnamon
3 tablespoon raisins
3 tablespoons raw pumpkin seeds
1/4 teaspoon salt

Preheat oven to 350 F degrees. Bake squash sliced side down in a glass dish with 1/2 inch of water in bottom of dish. Cover dish and bake in preheated oven to 45-50 minutes. Remove skin once baked.

Heat oven to 325 F.

Mix remaining ingredients together with squash. Bake in covered glass casserole dish for 20 minutes. Serve warm right from the oven. Enjoy!

Recipe submitted by Natalie, Bloomington, IN

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Chocolate Coconut Pudding

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Dairy Free

3 tablespoons coconut cream concentrate
2 3/4 cups warm water
2/3 cup whole organic sugar
3 tablespoons cocoa powder
1/4 cup corn starch
1/8 teaspoon salt
2 tablespoons coconut oil
1 teaspoon vanilla extract

Melt coconut cream concentrate in warm water. Mix sugar, cocoa powder, corn starch and salt in a 2-quart sauce pan. Gradually add coconut cream and water mixture.

Cook and whisk or stir over medium heat until it boils. Must stir/whisk constantly. Boil one minute.

Remove from heat. Stir in coconut oil and vanilla. Chill thoroughly. ABSOLUTELY DELICIOUS.

Variation: For vanilla pudding, omit cocoa powder and reduce sugar to 1/3 cup. 1/3 cup honey could be substituted for sugar, but add at the end with the coconut oil and vanilla.

Recipe submitted by Tammy. Cape Girardeau, MO

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Tropical New York Style Cheesecake

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Gluten & Wheat Free!

Macaroon Crust (plus cookies):

4 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon cream of tartar
1 1/4 cups organic whole sugar
1/4 cup coconut flour
1/4 teaspoon salt
2 1/2 cup flaked, unsweetened dried coconut

Preheat oven to 300 degrees F. Grease spring-form pan with coconut oil and dust with coconut flour or line with wax paper or parchment.

In a medium bowl, beat egg whites, vanilla extract, almond extract, and cream of tartar until soft peaks form. Gradually beat in sugar and whip until stiff. Toss together coconut flour, salt, and coconut in a separate bowl; fold into egg whites. Use only enough to make a 1/2 inch crust in the bottom and sides of a 9-inch spring-form pan for cheesecake and make cookies (by heaping tablespoons) with the rest.

Bake 12-20 minutes, or until lightly browned. (Allow cookies to cool on the baking sheet before removing.) Makes enough for 1 crust and 20 cookies.

Cheesecake filling:

5 (8 oz) packages cream cheese, softened
1 cup organic whole sugar
3 tablespoons coconut flour
1 teaspoon vanilla extract
1 tablespoon pineapple frozen juice concentrate, thawed
1 cup sour cream
4 eggs

Preheat oven to 325 degrees F.

Beat cream cheese, sugar, coconut flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add pineapple juice concentrate and sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

Bake for 1 hour and 10 minutes or until center is almost set. Carefully run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with fresh sliced strawberries or canned cherry or blueberry pie filling.

Recipe submitted by Penny, North Pole, AK

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