Gluten-free

Skillet Glazed Corn with Ginger, Lime and Coconut

Skillet Glazed Corn with Ginger Lime and Coconut

photo by recipe author

Servings: 2
Preparation Time: 10 minutes

1 tablespoon coconut oil
2 cloves of garlic, minced
2 teaspoons grated fresh ginger
2 large ears or corn, husks and silks removed
1/4 cup water
juice from 1 lime
pinch of salt
freshly ground black pepper
2 tablespoons chopped cilantro

Heat the coconut oil over medium heat in a skillet. Sauté the garlic and ginger, stirring, for about 1 minute, until fragrant. Add the corn and sprinkle with the salt and pepper. Turn to coat with the oil, garlic and ginger. Pour in the water and lime juice, increase heat to medium-high, and cover. Cook for about 5 minutes, until corn is tender.

Remove the lid and continue cooking to allow the liquid to reduce to just a few teaspoons. Turn off heat. Brush the glaze over the corn and sprinkle with cilantro. Serve hot.

Recipe submitted by Cara, Worchester, MA

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How to Add Coconut Oil to Smoothies without the Oil Clumping

Sometimes you just need a really, really quick breakfast. Other days you don’t want any at all. Or you may be starving but have absolutely no time to make a big breakfast because you overslept and the day is wasting away.

Whatever.

The point is, this smoothie makes a great breakfast. It’s creamy, fruity, a great energy booster (thanks to the coconut oil), and very filling. It’s pretty much the perfect and quickest breakfast you’ll be able to put together in under 5 minutes. It’s best if you do the soak overnight option, but either way is great.

Oh, and yes, there are raw rolled oats in here. Don’t fear them. They make the smoothie so filing and add such a nice texture.

How to Avoid Clumping When Adding Coconut Oil to a Smoothie

You don’t have to worry about coconut oil clumping in your cold smoothie if it is done correctly. True, coconut oil does solidify when cold, and just might form stubborn little clumps when added to cold drinks, but you just need to outsmart it. It’s actually very simple, as the video will show you. All you do is melt the oil (gently, making sure it isn’t hot, as warm smoothies aren’t very nice) and while the blender is whirling your delicious smoothie into a creamy goodness, slowly pour in the coconut oil in a steady stream. The oil will disappear into your drink and leave you with a wonderful coconutty taste and creamy froth to top it off.

Sound good? It is. Try it for your next breakfast.

Enjoy!

Sarah

Raspberries & Cream Breakfast Smoothie Recipe

Raspberries and Cream Breakfast Smoothie

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

This smoothie is rich, creamy, fruity and very filling. The natural energy boosting properties of coconut oil make it the perfect way to start your day!

Servings: 1
Preparation Time: 5 minutes

1/4 cup heavy cream
3/4 cup milk
1 honey date (optional)
1/2 teaspoon vanilla extract or vanilla powder
dash ground nutmeg
3-4 tablespoons rolled oats
1 cup frozen raspberries
1-2 tablespoons coconut oil, melted

Combine all ingredients except raspberries and coconut oil and let soak for 1 hour or up to overnight.

Place all ingredients except coconut oil into a blender and blend until smooth while pouring coconut oil into blender in a steady stream.

Pour into a glass and enjoy!

Recipe courtesy Sarah Shilhavy

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Puto – Filipino Rice Cake

Puto

photo by recipe author

Servings: 2 1/2 dozen muffin-sized
Preparation Time: 19 hrs w/ soak time

2 cups rice
1 1/2 cups coconut milk*
1/2 cup coconut water (or filtered water)
1/2 cup maple syrup (or 1 cup if you like it sweeter)
2 tablespoons baking powder
1/2 cup coconut flour
4 egg whites
1 tablespoon maple syrup

Soak rice in coconut milk and coconut water for at least 18 hours on the counter in a covered glass container. I use a large fermenting jar. I occasionally would shake the liquid to make sure all the rice is soaked in to the coconut flavor. When finished soaking, place all the rice and liquid in a blender and grind to a gritty batter. Grit should be as fine as possible.

Preheat oven to 350 degrees F.

Pour contents of blender into a bowl and add coconut flour, maple syrup, and baking powder. Mix well and set aside.

In a mixing bowl beat the egg whites until stiff. Fold in 1 tablespoon maple syrup and then re-whip the egg whites until again stiff and fluffy. Fold (keeping the egg white fluff as much as possible) the egg white mixture into the batter. Do not over mix but make sure the batter is not lumpy with clumps of egg white. It should look uniform.

Butter muffin pans or use paper lining and add the batter and fill 3/4 to the top. You can also use a cake pan, for any extra remaining batter.

Place everything in a steam bath covered with foil and bake for 20 minutes. If using a cake pan, it may take longer.

When finished, remove the foil immediately to prevent the condensation from ruining your Puto. Let cool for about 10 minutes. Store in a covered container in the refrigerator.

Recipe submitted by Jennifer, Hagerstown, MD

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

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Gluten Free Brown Sugar Shortbread Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

1 cup butter, at room temperature
3/4 cup brown sugar
2 tablespoons brown rice syrup
2 teaspoons vanilla extract
1 1/4 cups brown rice flour
1 cup tapioca and/or cornstarch
1/4 cup coconut flour

Beat butter, sugar, and brown rice syrup together until well blended. Add vanilla, mix well.

Add remaining ingredients and mix until well combined. Spread evenly in a greased or parchment paper lined 9×13 glass pan. Refrigerate for 15-30 minutes.

Preheat oven to 325 degrees F. Take pan out of the fridge and let sit at room temp while oven preheats.

Bake cookies for 20-30 minutes. Edges should be browned. Cut into little pieces while still warm and cool completely in pan before serving.

Recipe courtesy Sarah Shilhavy

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Rhubarb BBQ Sauce

photo by recipe author

Adding just a bit of oil to this recipe made it closer to the viscosity of Italian sauces using olive oil. I used Virgin Coconut Oil which lent to the sweetness of the fruits in this recipe without tasting “coco-nutty.”

Servings: 4 pints
Preparation Time: 15-20 minutes

3 lbs rhubarb, trimmed and sliced into 1/4-inch slices
1 medium red onion (size of a baseball), diced (about 3/4 cup)
2 cups raisins, chopped or run through food processor
2 cups brown sugar
1/2 cup raw honey – could use 3/4 cup raw honey & omit syrup, but this is what I had.
1/4 cup brown rice syrup
3/4 cup cider vinegar
1 teaspoon cinnamon
1/2 teaspoon cloves
1 teaspoon ground ginger
1 teaspoon Himalayan salt
2-3 cloves garlic, ran through garlic press
2 tablespoons virgin coconut oil
1 teaspoons all seasons salt

If canning, prepare canner, jars and lids.

Combine all ingredients in a medium stockpot. Bring to a boil over high heat, stirring frequently. Lower heat and boil gently, stirring occasionally, until mixture is thickened, about 30-45 minutes. Once the fruit has softened enough to crush easily (about 20 minutes), blend the sauce with an immersion blender, or by transferring to a blender or food processor.

When sauce has reached desired thickness (leave it a little thinner than you want, as it will thicken on cooling), taste and adjust seasonings. Note: original recipe called for no garlic, but a habanero, so feel free to adjust the heat!

Ladle hot sauce into jars and allow to cool completely before labeling and storing.

When using from the fridge, please let set at room temperature about 15-20 minutes and stir before using.

Recipe submitted by Sandra, West Point, NE

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