Rice

Crispy Coconut Granola

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Dry ingredients:

4 cups rolled oats
3 cups crispy brown rice cereal
2 cups coconut flakes
1 cup wheat germ, toasted
1 1/2 cup nuts
3/4 cup flax seed, ground
1/2 cup sesame seed, toasted and ground
1/3 cup millet, toasted
3/4 cup dry fruit optional
1/2 tsp salt

Wet ingredients:

2/3 cup coconut oil
2/3 cup rice syrup
2 tsp vanilla extract

Mix together the dry ingredients in a large bowl and set aside. Melt coconut oil. Add rice syrup and vanilla extract to the coconut oil. Pour mixture over the dry ingredients and gently mix the wet ingredients into the dry. It will take a while until it is well distributed.

If you like moist granola you can eat it at this stage. If you like it dry it can be baked at 300 degrees for 15 – 30 minutes. Set the timer to stir and check it every 10 minutes. Add the dried fruit after it has baked.

If you like sweeter granola, replace some of the rice syrup with honey.

Recipe submitted by Kristel, Traverse City, MI.

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Granola Bars

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1/3 cup nut butter of your choice, almond butter, cashew butter, peanut butter, etc.
1/4 cup coconut cream concentrate if solid, needs to be softened
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1/3 cup agave syrup
1/4 cup ground flaxseed meal
1/4 cup coconut flour
1 cup organic rolled oats
1 cup crispy brown rice cereal or other crunchy cereal

In a large bowl combine nut butter, coconut cream concentrate, vanilla, cinnamon, and agave nectar. Stir until combined. Then add ground flaxseed meal and coconut flour. Stir until smooth. Stir in rolled oats and crispy cereal.

Press mixture into bottom of a small baking dish like an 8×8, 9×9, etc. Refrigerate a few hours until firm. Enjoy!

Recipe submitted by Kerri, Keller TX

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Coconut Granola

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15 cups rolled oats
2 cups walnuts – chopped
4 – 5 cups shredded or flaked coconut
3 tablespoons cinnamon
10 ounces of brown rice syrup
2 cups melted coconut oil, more for cookie sheet

Preheat oven to 350 degrees and grease a large cookie sheet.

Mix all the dry ingredients together before stirring in the oil and brown rice syrup. Pour half of the mixture onto the prepared cookie sheet and bake in the preheated oven for 5 minutes.

Take the granola out and stir, then put bake for an additional 5 – 7 minutes. Repeat with second half.

This is a great homemade cereal and you can eat it with milk, kefir, yogurt or just plain!

Recipe submitted by Dorothy, Medina, TX

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Apple Chicken Stir-fry

4 large organic chicken breasts
2 red apples, Gala or Pacific Rose
½ cup virgin coconut oil
1 tablespoon sesame oil
¼ cup honey
1 tablespoon shredded ginger
2 cups mushroom slices of your choice
salt and pepper to taste
chopped green onions
2 – 3 cups of steamed wild rice

Cut chicken and apples into chunks and set aside.

Sauté oils, honey, chicken, ginger and apples until chicken is cooked, about 8 minutes. Apples should be tender.

Add the mushrooms and season with salt and pepper to taste. Sauté for another 5 minutes until the mushrooms are cooked. Serve on wild rice and garnish with the green onions.

Absolutely delicious!

Recipe submitted by Tammy, Marysville, WA

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Coconut Shrimp and Rice

6 ½ cups water
3 cups uncooked rice
1 ½ cups coconut oil
2 cups shredded coconut
1 – 2 lbs. shrimp – peeled and de-veined
Salt & pepper to taste, or spices of your choice

Optional: soak rice overnight in water before cooking.

Bring water and rice to a boil for 5 minutes. Turn heat down to a simmer and stir and let cook for about 15 minutes. Add ½ cup coconut oil and shredded coconut to the rice and stir to distribute. Simmer for another 15 minutes then turn off heat. Cool.

Heat remaining coconut oil to medium heat in a large pan and add the first pound of shrimp. Oil will cool down, but do not adjust heat. Slowly stir shrimp in oil for about 5 minutes and season as desired. Once the shrimp is cooked, place in a side dish and set aside.

Heat oil to medium heat again and add the rest of the shrimp and repeat cooking process as with the first batch.

To serve, place rice in a warm oval crock pot and spoon the shrimp over the top.

Extra side dish: After cooking shrimp, add grated carrots to coconut oil and fry for 5 minutes. Add ramen-style noodles and cook until done. Drain if necessary.

Recipe submitted by Gregg, Derry PA

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Spicy Coconut Fish

2 tablespoons coconut oil
1 lb fresh fish fillets
cayenne pepper to taste
salt
1 onion – diced
2 cloves garlic – minced
2 tablespoons Coconut Cream Concentrate
1-2 cups water or broth of your choice

Heat coconut oil in skillet and lightly brown fish fillets after seasoning with pepper & salt. Remove fillets from skillet.

Add onion, garlic, coconut cream and 1–2 cups water to skillet. Bring to a boil until mixture reaches a slightly thickened consistency, about 10 minutes. Add fish fillets to coconut cream mixture. Cover skillet and cook for an additional 5 minutes. Serve with rice and enjoy.

NOTE: This recipe can also be used with chicken pieces.

Recipe submitted by Diana, Humble, TX

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Rich Coconut Peanut Curry Chicken

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1 pound of organic pastured chicken breast.
2 tablespoons coconut oil to fry chicken

Cut chicken into small pieces and fry in a very large skillet. When chicken is just cooked, stir in the following ingredients:

approximately 2 cups of organic coconut milk.
½ cup of organic peanut butter
½ cup organic whole milk plain yogurt
2 teaspoons red curry paste (or powder) to taste
1 teaspoon chicken bullion powder
fresh ground black pepper to taste

Cook until everything is well mixed and serve over whole grain rice or pasta.

Freezes well, does well in crock pot, serves four, and impresses every time.

Recipe submitted by Britt, Renton, WA

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No Bake Healthy Protein Snack

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1/4 cup coconut oil
2 tablespoons organic cocoa or carob
1/4 cup Coconut Cream Concentrate – softened
1/4 cup Tahini (or any nut butter)
2 tablespoons of rice syrup, or any sweetner to taste.
1/4 cup coconut flour (sifted)
1/8 teaspoon salt
1 cup raw seeds or nuts, (can be mixed)
1/2 teaspoon ginger powder
1/8 teaspoon stevia (optional)

Warm coconut oil and add cocoa and blend well. Stir in coconut cream, nut butter, and sweetener of your choice. Mix salt with coconut flour and blend into mixture. Stir in nuts and/or seeds, ginger powder, and stevia.

Grease a container that can be refrigerated. Put mixture in container and cool for 1/2 hour and then score. This makes it easier to remove once it has firmed up. When mixture is firm finish cutting into squares, and enjoy.

Recipe submitted by Emma, Anchorage, AK

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