Coconut, Napa Cabbage Salad

Ingredients:

• 1 small head Napa cabbage
• 1/4 cup coconut oil
• 3/4 cup slivered almonds
• 1/2 cup sesame seeds
• 1 cup shredded coconut

Dressing:

• 1/4 cup coconut oil, melted
• 1/4 cup coconut vinegar water
• 1/4 cup candied ginger, finely chopped (or 2 tablespoons grated fresh ginger)
• 2 tablespoons whole sugar
• 4 teaspoons organic, fermented soy sauce
• salt, to taste (if desired)

Directions:

Wash and chop Napa cabbage. Melt coconut oil over medium to low heat. Add almonds and sesame seeds. Stir until nuts and seeds are just starting to brown. Add coconut. Keep stirring on heat just until coconut begins to brown. Remove from heat and set aside to cool. Mix all dressing ingredients together. Toss cabbage with dressing. Then toss with cooled nut/seed/coconut mixture.

Recipe submitted by Kristel, Traverse City, MI.

stock photo

Submit your recipe here!

Chocolate, Coconut Gelato

Yield: 3 cups

Ingredients:

• 1 cup whole sugar
• 4 1/2 cups filtered water
• 1/8 teaspoon Himalayan Salt
• 1/4 teaspoon vanilla, hazelnut, or peppermint, etc. extract of your choice
• 1 1/3 cups shredded coconut
• 3/4 cup organic cocoa powder
• 3 heaping tablespoons cornstarch
• 1–2 tablespoons Virgin Coconut Oil

Directions:

Place 3/4 cup of the sugar in a saucepan large enough to hold at least 6 cups of liquid and heat until bubbling and melting. Stir in 3 1/2 cups of the water, salt, and optional extract(s) of choice. Mixture will bubble and sizzle; whisk over medium-high heat until sugar dissolves and liquid boils.

Measure shredded coconut and cocoa powder into blender. Carefully pour sugar mixture into blender and blend (this may be done in two batches as to not spill blender contents) on high for at least 2 to 5 minutes, adding more water if necessary in small amounts (2 tablespoons at a time). Strain mixture into a large bowl.

In a small bowl, whisk remaining 1 cup cold water with cornstarch until dissolved. Place remaining 1/4 cup whole sugar in a deep saucepan and heat over medium-high heat to melting point. Add strained coconut and chocolate mixture and heat over medium-high heat. Whisk water and cornstarch again and add to warming coconut and chocolate mixture.

Heat liquid until boiling and continue to heat for two minutes or until temperature reaches 170–175 degrees on an instant read thermometer. Mixture will be thick. Add coconut oil and stir well. Pour into a shallow container and cool, then refrigerate overnight. The following day, place chilled mixture in an ice cream maker and follow machine instructions or cut into cube-size pieces and place in food processor fitted with metal blade and process until smooth. Chill soft mixture until spoonable and serve.

Recipe submitted by Jordan, Fort Bragg, CA.

stock photo

Submit your recipe here!

Atchara Bison Burgers

Ingredients:

• 1 pound grass-fed bison
• 1 tablespoon coconut oil, melted
• 2 teaspoons finely minced garlic
• 1 egg
• 1 teaspoon salt
• dash of pepper
• 1 tablespoon atchara (or to taste)
• 2 teaspoons (or less) coconut oil, for frying
• 4–5 whole wheat buns
• toppings (examples: sliced tomatoes, guacamole, sliced avocado, sliced onions, etc.)

Directions:

In a medium-sized bowl, mix defrosted grass-fed bison with coconut oil, garlic, egg, salt, pepper, and atchara. Mix thoroughly. Divide into 4–5 patties and fry on hot skillet with coconut oil on medium-high heat. Cook each side for 2–3 minutes and do not squeeze/press juice out of burgers.

Serve with or without the bun and toppings. Top with organic, agave tomato ketchup. Don’t forget the French fries pan fried in coconut oil and sprinkled with salt.

Recipe submitted by Terri, Pahrump, NV.

stock photo

Submit your recipe here!