Savory Roast Butternut Squash

photo by recipe author

Servings: 6
Preparation Time: 20 minutes

1 organic butternut squash
1/2 bulb organic garlic
1/4 cup coconut oil
salt, to taste
fresh ground pepper, to taste

Peel and de-seed butternut squash, dice into 1/2 inch cubes. Mince garlic. Mix together with coconut oil, add salt and pepper to taste.

Spread on a flat baking dish in a single layer.

Bake at 400° F for approximately 1 hour, or until tender. Stir occasionally. Serve hot.

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Coconut Butter Lemon Bars

photo by recipe author

Servings: 40+ small bars
Preparation Time: 10 minutes

1 1/4 cups coconut cream concentrate, melted
2 tablespoons raw honey
1 whole lemon, juiced
1/4 teaspoon lemon zest
ground flax, for sprinkling

In a small/medium bowl, combine ingredients except for the ground flax. Stir well.

Line a 8×8 baking pan with parchment paper.

Transfer mixture onto the pan. Spread evenly.

Sprinkle with ground flax. Freeze.

Cut according to preferred shape and size, serve.

Myra from Lewiston, ME won $50 for this recipe and photo! Submit your recipes and photos here!

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Ingredients: 100% Pure Coconut! Nothing else! Buy it now here!

What is Coconut Cream Concentrate™?

Coconut Cream Concentrate is whole coconut meat in concentrated form. It is sometimes referred to as “coconut butter.” It contains no additives* (not even water). The dried coconut meat is ground very finely, giving it a creamy consistency due to its high fat content, much like other nut butters. Since it is 70% fat, it is a rich source of pure coconut oil. Note: this is a food, not a cooking oil.

How is Coconut Cream Concentrate™ used?

You can mix 1 or 2 teaspoons of Coconut Cream Concentrate with water or juice to make a creamy coconut drink. Many people put it in their coffee as a non-dairy creamer. It is also an excellent ingredient for cooking and baking. Because of its low moisture content, it can be mixed right in the batter or dough of breads and pastries. It can also enhance soups, be blended with smoothies, or made into ice cream. Many people just eat it straight, or spread it on breads and crackers, because it is so delicious!

See Sarah Shilhavy’s article: 10 Different Ways to Eat Coconut Cream Concentrate

Note: in colder weather Coconut Cream Concentrate will become hard, due to the high amount of natural coconut oil and fiber. It needs to be warmed to liquefy. But this is a food, not a cooking oil. If you use high heat, it will burn.

How is Coconut Cream Concentrate™ different from canned coconut milks and creams?

Commercial coconut milks and creams are generally sold in cans, or sometimes boxes and tetra packs. The main ingredient in these products is water. If the fat content is 17%, it is called “coconut milk.” If the fat content is 24%, it is called “coconut cream.” But most of what you are purchasing is water. Coconut Cream Concentrate, on the other hand, has NO water, and is pure coconut. Unlike the commercial varieties, it also contains ALL the fiber of the coconut. Pure, dried coconut contains more fiber per gram than even oat bran! This fiber has been stripped out of commercial coconut milks and coconut creams. Also, almost all commercial coconut milks and creams have additives to prevent the water from separating from the coconut oil, and also have sulfites added to keep it white longer. Sometimes these additives are so small, that the FDA does not require them to list them on their labels as ingredients. Coconut Cream Concentrate, however, contains NO additives and NO preservatives at all: it is 100% natural coconut made from Philippine coconuts grown without pesticides or fertilizers. Coconut Cream Concentrate comes packaged in 1 pint or 1 quart glass jars.

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Grain Free Cauliflower Fried Rice

photo by recipe author

Servings: 10-12
Preparation Time: 15 minutes

8 quart pot
4 teaspoons coconut oil
1 large yellow onion
4 carrots
6 sticks celery
8 ounces mushrooms
1 pack frozen peas
4 large garlic cloves
3 medium/large heads cauliflower
8 ounces fermented soy

Coat the bottom of a large deep pot with coconut oil. Then chop the onion, carrots, and celery, add these to the pot.

Next add the mushrooms and peas to the pot. Dice the garlic and add that to the other veggies in the pot. Let those veggies cook in the coconut oil for about 5 to 10 minutes on medium hight heat.

Then add the 3 heads of cauliflower to your blender and dice up into rice size pieces. Next add it to the rest of the veggies then pour about 4 fluid ounces of the fermented soy sauce into the pot and let cook for 45 minutes on medium heat, stirring occasionally.

Allow to cool and enjoy.

Kurt from Prescott, AZ won $50 for this recipe and photo! Submit your recipes and photos here!

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High heat used to extract antioxidants (why cold-pressed is NOT best)
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Stir Fried Beef and Asparagus in Orange Sauce

photo by recipe author

Servings: 4
Preparation Time: 20-30 minutes

2 tablespoons coconut oil, divided
1 pound flank steak, cut thinly across the grain into bite-size pieces
1 pound organic asparagus, woody stems removed
1 onion, halved and sliced
2 teaspoons grated or minced fresh ginger
2 cloves garlic, minced
2-3 medium organic oranges
2 teaspoons non-GMO cornstarch or arrowroot
Himalayan salt & freshly ground pepper, to taste

In a wok or skillet, heat 1 tablespoon of the coconut oil over high heat. Add the beef and stir fry about 4 minutes. Remove beef and set aside.

Cut the asparagus on the diagonal into 2-inch pieces. Add the remaining 1 tablespoon of coconut oil to the wok along with the asparagus and onion. Stir fry until tender-crisp, 4-5 minutes. Add the ginger and garlic and stir for 1 minute.

Return the beef to the wok, along with any accumulated juices. Reduce heat to medium.

Squeeze 2/3 cup of juice from the oranges into a measuring cup. Grate 1 tablespoon orange zest and add this, along with the cornstarch or arrowroot, to the cup. Whisk until smooth and add to the wok. Cover and cook about 2 minutes, or until the sauce has thickened slightly.

Add the salt and pepper to taste. Serve over rice.

Stephanie from Rio Rancho, New Mexico won $50 for this recipe and photo! Submit your recipes and photos here!

Creamy Avocado Berry Smoothie with Raw Brown Whole Flax Seeds

photo by recipe author

Servings: 1
Preparation Time: 5 minutes

1 ripe avocado
16 ounces coconut milk*
handful frozen berries
1-2 teaspoons ground flax

Put everything in a blender and blend until smooth and creamy.

Pour in a glass and serve.

Myra from Lewiston, ME won $50 for this recipe and photo! Submit your recipes and photos here!

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Unique Nutritional Qualities of Flax Seed

Omega 3 Fatty Acids – Flax seeds are a very good source of Omega 3 fatty acid in the form of alpha-linolenic acid, or ALA. The ALA present in flax can also remain intact after baking, so fresh ground flax can be added to breads and pastries and still retain its Omega 3 advantage after coming out of the oven. Flax seed has a high ratio of Linolenic (Omega-3) to Linoleic (omega-6) fatty acids. While many other plant seeds contain a higher ratio of omega-6 fats, flaxseed is the one of the few seeds that contains a much higher ratio of the essential omega-3 fats.

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Pumpkin Coconut Milk Soup

photo by recipe author

Servings: 5
Preparation Time: Approx. 15 minutes

raw garlic, crushed, to taste
half an onion
1 scallion stalk
1-2 tablespoons coconut oil
1 coconut milk*
1 organic pumpkin puree (16 ounces)
Himalayan salt, to taste
dry herbs and spices, to taste

In a medium pot, sauté garlic, onion and scallions in coconut oil.

Add in the coconut milk. Turn heat up. Let it boil for a few minutes.

Add in the pumpkin pureé. Stir well and season with salt, herbs and spices.

Turn stove off. Serve hot.

Myra from Lewiston, ME won $50 for this recipe and photo! Submit your recipes here!

Coconut Creamy Oatmeal

photo by recipe author

Servings: 3
Preparation Time: 15-20 minutes

2.5-3 cups organic rolled oats
dash Himalayan salt
1-2 tablespoons Coconut Cream Concentrate
raw honey, to taste
1 teaspoon ground flax
1 tablespoon chia seeds
2 tablespoons coconut chips
coconut milk*
fresh or frozen mixed berries, for topping

Boil water in a small pot. Add a dash of salt.

Add in the oats. Stir.

When oats are almost cooked through, add in the coconut cream concentrate, raw honey, ground flax, chia seeds and coconut chips.

When everything is incorporated well, switch off the stove.

Serve with fresh homemade coconut milk, and top with more coconut chips and berries.

Myra from Lewiston, ME won $50 for this recipe and photo! Submit your recipes and photos here!

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Ravioli Soup

photo by recipe author

Servings: 4-6
Preparation Time: 40-45 minutes

2 tablespoons extra virgin olive oil or coconut oil
1 large onion, diced
2 large carrots, diced small
1 large or 2 small zucchini, halved lengthwise & cut into half moons
1 teaspoon basil
1 teaspoon oregano
1 teaspoon granulated garlic
½ teaspoon red pepper flakes
1 teaspoon pink salt
1 teaspoon pepper
2 cups jarred or canned organic diced tomatoes
¼ cup grated Parmesan cheese, plus more for garnish
1 quart chicken broth
1 ½ cups water
1 ½ cups mini cheese ravioli (regular or gluten free)

Heat the oil over medium heat in a large soup pot. Add the onions, carrots and zucchini. Sauté until vegetables are softened, 8-10 minutes.

Mix in the basil, oregano, garlic, red pepper, salt & pepper, and stir 1-2 minutes to release their flavors. Stir in the diced tomatoes, Parmesan, broth and water and bring to a boil.

Add the mini raviolis and bring the soup back up to boiling. Reduce the heat to medium, and simmer until the ravioli is completely cooked through, 15-18 minutes (or according to package directions).

Adjust salt & pepper if needed and serve garnished with extra Parmesan cheese.

Stephanie from Rio Rancho, NM won $50 for this recipe and photo! Submit your recipes and photos here!

Recipes

Savory Roast Butternut Squash

Coconut Butter Lemon Bars