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Pot Roast with Caramelized Onions

Pot_Roast_with_Caramelized_Onions
Pot Roast with Caramelized Onions
photo by recipe author

 

Servings: 6
Preparation Time: 3-3 1/2 hours

Preheat oven to 350° F.

Melt coconut oil in a medium sized pan over high heat. Sear roast on all sides. Remove roast and place in large oven safe crock along with potatoes and carrots.

Add onions to the pan and reduce heat to medium, cooking until softened and golden, 5 to 7 minutes. Add pressed garlic, Italian seasoning, sea salt, black pepper, and cayenne pepper, cook for 1 minute.

Pour broth and 2 teaspoons coconut cream concentrate in pan and stir, scraping the bottom to deglaze.

Add contents of pan to crock with roast. Place in oven and cook covered for approximately 2 1/2 hours, until fork tender.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!

 

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Gluten Free Chewy Chocolate Mint Cream Cookies

Chewy_Chocolate_Mint_Cream_Cookies_Gluten_Free
Gluten Free Chewy Chocolate Mint Cream Cookies
photo by recipe author

 

Servings: 2 dozen cookies
Preparation Time: 35 minutes

Cookies:

Icing: 

Preheat oven to 325° F

In a large bowl combine all dry ingredients except chocolate chips.

In a double boiler over medium heat, combine chocolate chips, coconut oil, and vanilla extract. Stir constantly until melted. Remove from heat and add peppermint oil.

Whisk eggs into wet ingredients then combine with dry ingredients and mix well.

Drop by rounded tablespoons 2 inches apart onto a greased cookie sheet. Bake until edges begin to crisp, about 12- 15 minutes. Remove from oven and allow to cool while you prepare the icing.

Add all icing ingredients in a small bowl and whisk until combined. Spread icing over cooled cookies.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Baked Salmon with Creamy Roasted Garlic Sauce

Baked_Salmon_with_Creamy_Roasted_Garlic_Sauce
Baked Salmon with Creamy Roasted Garlic Sauce
photo by recipe author

 

Servings: 2
Preparation Time: 30 minutes

Salmon:

Creamy Roasted Garlic Sauce:

  • 3 tablespoons mayonnaise
  • 2 cloves garlic, pressed
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon turmeric
  • 1 teaspoon ground mustard

Preheat oven to 375 ° F

Place salmon fillets in a glass baking dish and sprinkle lemon juice, water, coconut oil, and salt over it. Cover with an oven-proof lid and bake until fork tender, about 15-20 minutes.

While fish is baking mix your mayonnaise, garlic, black pepper, cayenne, turmeric, and ground mustard in small bowl.

Remove fish from oven, drain most of the liquid out before spooning the garlic sauce over the fillets. Place fish back in oven and broil for 3 minutes.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Coconut + Raspberry Layer Cake

Coconut_Raspberry_Layer_Cake
Coconut + Raspberry Layer Cake
photo by recipe author

 

Servings: 8-10
Preparation Time: 45 minutes

Preheat oven to 350° F

Grease two 9 inch round cake pans.

In a stand mixer combine coconut flour, rice flour, tapioca flour, xanthan gum, sea salt, baking powder, and sugar. Mix on low until combined. Add palm shortening, coconut oil, lemon oil, vanilla extract, almond extract, raspberries and mix well. Add eggs, one at a time, mixing after each addition. Add milk 1/4 cup at a time while mixer is stirring.

Once all ingredients are added continue to beat on high for about two minutes or until batter is fluffy. Pour batter into prepared pans and bake for about 20 minutes or until a toothpick comes out clean.

Cool completely before spreading jam between the layers and then frosting with your favorite buttercream or “Palmcream” Coconut Icing (pictured).

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Colorful Roasted Roots

Colorful_Roasted_Roots
Colorful Roasted Roots
photo by recipe author

 

Servings: 8
Preparation Time: 15 minutes

  • 1 pound tri-colored carrots, whole
  • 1/2 pound white parsnips, sliced in half lengthwise
  • 1 pound red beets, sliced into strips as thick as the carrots
  • 1/2 pound orange sweet potatoes, sliced into strips as thick as the carrots
  • 1/2 pound purple sweet potatoes, sliced into strips as thick as the carrots
  • 1/2 pound red potatoes, sliced into strips as thick as the carrots
  • 1/2 cup virgin coconut oil
  • 1/4 cup raw honey
  • 1 teaspoon Himalayan Pink sea salt
  • 1/2 teaspoon fresh ground black pepper
  • fresh arugula, for topping

Pre-heat oven to 375 ° F

Toss vegetables with coconut oil, honey, salt, and pepper.

Spread out evenly and roast on flat baking sheets for 45 minutes, or until vegetables are soft and skin is bubbly.

Let cool for 10 minutes.

Top with fresh arugula then serve.

Ciera from Shiner, TX won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Coconut Sweet Potato Kale Soup

Coconut_Sweet_Potato_Kale_Soup
Coconut Sweet Potato Kale Soup
photo by recipe author

 

Servings: 10
Preparation Time: 30-45 minutes

In a large saucepan sauté onion in coconut oil.

Add water, coconut cream concentrate, salt, pepper, garlic, cayenne, and sweet potato to saucepan and cook over medium-high heat until potatoes are tender, about 15 minutes.

Then add chopped kale and cook until kale is softened, about 5 minutes.

Serve and enjoy.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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“Palmcream” Coconut Icing

Palmcream_Coconut_Icing
“Palmcream” Coconut Icing
photo by recipe author

 

Servings: One double layer cake
Preparation Time: 20 minutes

3/4 cup Tropical Traditions Organic Palm Shortening
1/4 cup Tropical Traditions Gold Label Virgin Coconut Oil
1 1/4 cups organic powdered sugar
2 tablespoons organic vanilla extract
2-3 tablespoons coconut milk*

Mix shortening and coconut oil in stand mixer on high until light and fluffy. Add powdered sugar in half cup increments, mixing in between each addition. Add vanilla and mix again. Add milk in tablespoon increments, mixing well after each one, until desired consistency is reached.

Use icing on cakes, cupcakes, gingerbread, and cookies.

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!

 

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Fried Eggs with Wild Greens and Onions

Fried_Eggs_with_Wild_Greens_and_Onions
Fried Eggs with Wild Greens and Onions
photo by recipe author

 

Servings: 6
Preparation Time: 35 minutes

  • ¾ cup virgin coconut oil
  • 10 green onions, minced
  • 2 pounds mixed greens: such as nettles, lamb’s-quarter, spinach, swiss chard, kale, etc., washed and sliced
  • 1 cup chopped parsley
  • 1 cup chopped fresh mint leaves
  • 6 cloves garlic, smashed and minced
  • 1/2 cup water
  • sea salt and freshly ground black pepper, to taste
  • 6 fresh farm eggs

Heat ½ cup virgin coconut oil in a 5-qt. pot over medium heat. Add onions and cook for 10 minutes. Add greens, parsley, mint, garlic, and ½ cup water; season with salt and pepper. Cook gently, stirring occasionally, until greens are tender, 15–20 minutes. Remove from heat.

Heat ¼ cup coconut oil in an 12″ skillet over medium-high heat. Add more coconut oil if necessary.

Working in two batches, crack eggs into skillet – constantly spooning oil over yolks, until yolks are just set, about 2 minutes.
Using a slotted spoon, transfer eggs to a plate.

Divide greens between serving plates and top each with a fried egg. Grind more fresh pepper and salt on top.

Serve with slices of toasted bread.

Amy from Milford, NE won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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