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Coconut Mushroom Soup

Coconut Mushroom Soup
Coconut Mushroom Soup
photo by recipe author

 

Servings: 12
Preparation Time: 10 minutes

Heat a sauce pan and add coconut oil. Add garlic and onion. Saute for a minute, then add salt, mushrooms and sugar.

Saute on low heat till the onions and mushrooms are cooked. Add thyme and flour. Mix well and then add the chicken stock.

Bring to a boil and cook further for 7-8 minutes. Add coconut cream concentrate and mix well.

Blend the soup using a hand blender or in a blender jar.

Sheetal from Foster City, CA won $50 for this recipe and photo! Submit your recipes and photos here!

 

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Omega-3 Salmon Patties

Omega-3 Salmon Patties
Omega-3 Salmon Patties
photo by recipe author

 

Servings: 20+ patties
Preparation Time: 30-40 minutes

  • (1) can wild caught salmon (14.75 ounces)
  • 2 tablespoons minced garlic
  • (1) stalk scallions, chopped
  • 2 extra large organic eggs
  • 1-2 teaspoons olive oil or coconut oil
  • half lemon, squeezed
  • 2 tablespoons ground flax
  • dry herbs and spices of choice
  • coconut oil for frying

Heat enough coconut oil in a pan for frying, on medium high heat.

Mash salmon on a plate. Mix in the garlic, scallions, eggs, 2 tablespoons olive or coconut oil, lemon juice, flax and herbs and spices of choice.

Scoop salmon balls (I used a cookie scoop) into the pan and flatten with a fork. Fry for 5-7 minutes or until golden brown. Flip and fry until fully cooked.

Transfer onto a plate and serve warm!

Note: Apple cider vinegar-crushed garlic cloves pairs well with this as a dipping sauce!

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

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Can’t Beat Gluten Free Beet Cookies

Can't Beat Gluten Free Beet Cookies
Can’t Beat Gluten Free Beet Cookies
photo by recipe author

 

Servings: 12
Preparation Time: 30 minutes

  • 1 cup almond flour
  • 1 cup cassava flour
  • 1/3 cup coconut oil, softened
  • 1 medium beet, peeled and chopped
  • 4 Mejdool dates, pits removed
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Preheat over to 350° F. Line a cookie sheet with parchment paper.

Mix the almond flour, cassava flour, baking powder, and salt in a large bowl.

Place the beets, Mejdool dates, egg, and vanilla in a blender or food processor and blend until smooth.

Pour the blended mixture into the bowl with the dry ingredients and stir. Add the coconut oil and mix well.

Scoop dough into balls, gently patting each one flat before placing on the lined cookie sheet.

Bake for 12-15 minutes.

Allow the cookies to cool for two minutes and then transfer to wire rack to cool completely.

Kathryn from Boise, ID won $50 for this recipe and photo! Submit your recipes and photos here!

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Savory Roast Butternut Squash

Savory Roast Butternut Squash
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.

Bekah from Tampa, FL won $50 for this recipe and photo! Submit your recipes and photos here!

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Grain Free Cauliflower Fried Rice

Grain Free Cauliflower Fried Rice
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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Gold Label Virgin Coconut Oil

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Stir Fried Beef and Asparagus in Orange Sauce

Stir Fried Beef and Asparagus in Orange Sauce
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!

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Spicy Walnut Butter

Spicy Walnut Butter
Spicy Walnut Butter
photo by recipe author

 

Servings: 1.5 cups
Preparation Time: 5 minutes

  • 2 cups raw walnuts
  • 2 teaspoons coconut cream concentrate
  • 2 teaspoons coconut oil
  • 1 medjool date
  • 1 tablespoon vanilla
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoons ground ginger
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon salt

Place walnuts in a food processor and run until a coarse texture is achieved.

Add the remainder of ingredients and run until a smooth nut butter texture is achieved.

Karen from Quincy, CA won $50 for this recipe and photo! Submit your recipes and photos here!

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Ravioli Soup

Ravioli Soup
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!

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