Apple, Chicken Stir-Fry

Ingredients:

• 4 large chicken breasts
• 2 red apples, Gala or Pacific Rose
• 1/2 cup Virgin Coconut Oil
• 1 tablespoon sesame oil
• 1/4 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

Directions:

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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Spicy Coconut Fish

Ingredients:

• 2 tablespoons coconut oil
• 1 pound 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

Directions:

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

Add onion, garlic, Coconut Cream Concentrate, 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 Concentrate 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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Thai-Style, Coconut Fish Soup

Servings: 1–2

Ingredients:

• 1/2 cup spinach
• 1 cup winter squash
• 1 carrot
• 1 tomato
• 1/4 teaspoon turmeric powder or 1 inch turmeric root
• 1/4 teaspoon curry powder
• 1–2 inches of ginger root
• one stalk lemongrass
• a couple kaffir lime leaves (if available)
• water (how much you need depends on your taste)
• 1 cup Coconut Cream Concentrate or 1 to 1 1/2 cans coconut milk
• several ounces of your favorite fish

Directions:

Chop spinach, winter squash, carrot, tomato, ginger root, and lemon grass to desired bite-sized pieces and set aside. You can get creative and add other veggies; this is just a basic recipe. Set aside spinach and tomato in a separate bowl.

Place turmeric powder, curry, ginger, lemongrass, kaffir lime leaves, fish, and all the chopped vegetables (except the spinach and tomato) in a medium saucepan. Add enough water to cover everything. Cook until about halfway to soft; adjust heat to desired temperature.

Remove some water if needed and add coconut milk or Coconut Cream Concentrate. Mix in well and allow pot to simmer on low for as long as desired to let veggies finish cooking and aromas to permeate the coconut milk. Add spinach and tomato at the end so they are only lightly cooked or raw.

Recipe submitted by: Anna-Liese, Pahoa, HI.

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