Rice

Favorite Thai Coconut Curry

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2 pounds ground meat (I use lamb & beef, or lamb & turkey)
1 medium sized onion, chopped
28 ounces coconut milk
1 – 4 teaspoons Thai red curry paste, or to taste (for kids, I use ½-1 teaspoon)
½ cup vegetable stock
¼ cup fish sauce
1 tablespoon honey
1 tablespoon molasses
1 11-oz package frozen sugar snap peas
1 8-oz can sliced bamboo shoots, rinsed & drained
1 8-oz can sliced water chestnuts, drained
1 15-oz can Chinese mushrooms, drained
Cilantro
¼ cup shredded unsweetened dried coconut

Brown meat and onion together, drain and set aside.

In a wok or large fry pan, bring to boil 4 ounces coconut milk, curry paste, vegetable stock, fish sauce, honey and molasses. Simmer for 15 minutes. Add remaining ingredients, including remaining coconut milk. Simmer for 15 minutes more. Stir in browned meat and onions.

Garnish with cilantro and shredded coconut and serve with rice. I really like this with sushi rice, rinsed well and steamed.

Recipe submitted by Peggy, Jupiter, FL

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Gluten-free Chocolate Chip Banana Coconut Muffins

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3/4 cup coconut flour
3/4 cup white rice flour
1/3 cup organic white sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter, melted
1/4 cup coconut oil, melted
1 cup unsweetened almond or rice milk
2 large eggs
1 cup mashed ripe bananas (about 2 large)
1/2 cup dried coconut
3/4 cup semi-sweet chocolate chips
1/2 cup chopped walnuts or other preferred nuts

Preheat oven to 350 degrees. Line twelve regular muffin cups with muffin liners (optional) or grease with coconut oil. Or use jumbo muffin tins (makes 6).

Mix flours, sugar, baking powder and salt in a large bowl and set aside. Melt butter and coconut oil; add milk and eggs to melted oils and whisk together. Mix in mashed bananas.

Pour banana mixture into dry ingredients, and then add dried coconut, chocolate chips and walnuts. Stir just until blended (do not over mix). Divide batter among muffin cups.

Bake until tops are golden brown and tester inserted into center comes out with some melted chocolate attached and dry crumbs, about 20 for the regular sized muffins, and about 30 minutes for jumbo muffins. Let muffins cool in pans, and then remove.

Recipe submitted by Jean, St. Cloud, MN

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Creamy Coconut Rice

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1 cup organic brown rice
2 cups filtered water
1 tablespoon organic coconut oil
¾ cup water mixed with 2 – 3 tablespoons organic coconut cream concentrate
1 teaspoon pepper
2 teaspoons salt

Add all ingredients together in heavy pot with lid or in rice cooker. Stir everything together until blended. Cook on medium heat until rice is cooked, about 30 minutes.

So tender and creamy! Enjoy! Seve with chicken and veggies or serve alone!

Recipe submitted by Heidi, Moorpark, CA

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Energy Berry Smoothie

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1 cup of following berries, (or a mixture) blueberries, strawberries, raspberries or
peaches
½ banana
½ cup rice, almond, hazelnut, coconut milk, or regular milk
¼ cup orange juice
½ cup water
3 tablespoons protein powder (optional)
3-4 tablespoons virgin coconut oil, melted
3-4 ice cubes

Berries & banana should all be frozen. Place all ingredients into blender except oil and slowly pour oil in while blending. Beat all ingredients for 2 -3 minutes, or until well mixed and blended.

Recipe submitted by DiAnna, Henderson, NV

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Old-Fashioned Vinegar Cookies

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1 cup coconut oil, solid
½ cup butter, softened
1 ½ cup sugar
2 eggs
2 tablespoons vanilla
2 cups coconut flour
1 tablespoon guar gum
1 ¾ cups brown rice flour
2 tablespoons apple cider vinegar (or coconut water vinegar) mixed with 2 teaspoons baking soda

Preheat oven to 375 degrees. Grease cookie sheet(s) with extra coconut oil and set aside.

In the bowl of an electric mixer, beat coconut oil, butter, and sugar until light and fluffy. Beat in eggs one at a time until well blended then add vanilla.

Combine dry ingredients together and add alternately with vinegar mixture to butter mixture. Dough will be thick. Roll into small balls and stamp with fork dipped in flour or raw sugar.

Bake on prepared sheets in preheated oven for 9 to 10 minutes.

Recipe submitted by Karen, Marietta, OH

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Seasoned Coconut Baked Salmon

1 fillet Alaskan wild salmon (never farmed or Atlantic)
1/3 cup virgin coconut oil
organic dill weed
onion powder or finely minced onion
garlic powder
Himalayan salt
lemon pepper
1/4 cup parmesan cheese

Preheat oven to 300 degrees.

Remove pin bones and place fillet skin down in glass baking dish. The skin will stick to the bottom of the pan and come right off of the fillet once salmon is cooked, making it easy to separate from the meat.

Soften (if needed) but don’t melt coconut oil, and spread over salmon with a butter knife, use more if necessary to completely coat. The oil will set up as it is being spread so do this quickly.

Sprinkle fillet with listed seasonings to taste. Top it off with the parmesan cheese and bake uncovered for 20-30 minutes, depending on size of fillet. Fish is done when you can separate the flakes with a fork and they appear solid. Do not overcook. After 20 min has passed, if fish is still not done, check every few minutes. Remove and serve immediately. Delicious with organic Heirloom Kalijira long grain brown rice.

If you have leftover fish (which you most likely will not because it is so delicious) make into salmon patties by mixing fish with a little cooked rice or bread crumbs, an egg and a little milk and a little chopped onions. Mixture should hold shape when pressed into patties, but handle it delicately. Fry in liberal amount of coconut oil on medium heat until medium brown and crisp around edges, flipping once. As oil is absorbed continue adding coconut oil to pan to keep edges bubbling. A perfect snack or meal. 🙂

Note: The spice amounts vary depending on the size of the fillet, but use salt, dill and onion powder (or minced onion) liberally.

Recipe submitted by Tammy, Blaine, WA

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Date, Coconut and Crispy Rice Balls

1/4 cup butter
1/3 cup organic whole sugar
1 cup dates, chopped
1 egg
1 teaspoon vanilla
1/2 teaspoon salt
1½ tablespoons coconut cream concentrate
1 tablespoon coconut oil
1/3 cup walnuts, or nuts of your choice
1 cup brown rice cereal
3/4 cup shredded coconut

Place butter, sugar, dates, egg, vanilla and salt in a saucepan and cook to boiling for about 2 minutes. Stir constantly. Add coconut cream concentrate and oil. Let cool 10 minutes. Stir in nuts and rice cereal to date coconut mixture.

Place the shredded coconut on a plate and roll date mixture into small balls then roll in shredded coconut. Makes 20-24 balls depending on your size. Enjoy!

Recipe submitted by Karen, Buffalo, MN

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Amazing Coconut Carrot Cake

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3 cups shredded carrots
1 ½ cups whole wheat flour, fresh ground if possible
½ cup coconut flour
¼ cup whole organic sugar
3 teaspoons baking soda
1 ½ teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
¾ cup pecans – optional
¾ cup dried shredded coconut – optional
4 eggs
1 ½ cups honey
1 ½ cups warm liquid coconut oil
1 ¼ teaspoons vanilla
1 8 ounce can crushed pineapple, un-drained

Preheat oven to 350 degrees.

Combine all dry ingredients together in a large bowl. Add all remaining ingredients and stir until well combined. Pour into un-greased 9×13 inch baking pan and bake for 50 minutes or until tester inserted in center of cake comes out clean. Cool.

Optional Icings:

Cream Cheese Icing