Peanut Butter Party Bars

Servings: 25–30
Preparation Time: 20 minutes

Ingredients:

• 6 cups organic crisped rice
• 1 1/2 cups creamy organic peanut butter
• 6 tablespoons Healthy Traditions raw honey
• 2 1/2 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil
• 1/2 very ripe banana
• 1 tablespoon milk of choice
• 1/2 teaspoon vanilla extract

Chocolate Sauce:

• 20 ounces dark chocolate
• 1 tablespoon cocoa powder
• 2 tablespoons milk of choice
• 1 tablespoon Tropical Traditions Gold Label Virgin Coconut Oil

Directions:

Put crisped rice in a gallon Ziploc bag and crush using a rolling pin.

In a small saucepan over medium heat, combine peanut butter, honey, 2 1/2 tablespoons coconut oil, banana, 1 tablespoon milk, and vanilla. Mash banana with fork and cook mixture until banana turns brown.

Put smashed crisp rice in a large bowl and pour peanut butter mixture over it. Mix thoroughly and press into a greased 9 x 13-inch pan.

Chocolate Sauce:

Rinse out your saucepan and add chocolate, cocoa powder, 2 tablespoons milk, and 1 tablespoon coconut oil. Heat over medium heat until chocolate melts, whisking to combine. Pour silky mixture over peanut butter mixture and chill until chocolate is firm, then cut into bars and serve.

Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your recipes and photos here!

Skillet Salmon with Caramelized Onions

Servings: 2
Preparation Time: 12–20 minutes

Ingredients:

• 1/4 cup Tropical Traditions palm shortening
• 1 tablespoon Tropical Traditions Gold Label Virgin Coconut Oil
• 2 pinches Himalayan Salt
• 1 small onion
• 2 frozen salmon fillets
• 1 large lemon

Directions:

Heat palm shortening and coconut oil in a medium-sized, cast-iron skillet over medium-high heat and sprinkle in one pinch of salt.

Chop onion into thin rounds and add to skillet. Let cook for one minute, then add salmon fillets on top of onions. Cover, leaving a little gap for steam to escape, and let cook for 3–5 minutes or until the underside is getting golden and crispy. Flip salmon, sprinkle with remaining pinch of salt, squeeze lemon over salmon, and let cook for another 3 minutes.

Remove pan from heat and serve.

Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your recipes and photos here!

Gluten-Free Garelu with Fresh Coconut Chutney

Servings: 10
Preparation Time: 30 minutes

Ingredients:

Garelu:

• 2 cups black gram (urad dal)
• 1 tablespoon freshly grated ginger
• 3 green chilis
• salt, to taste
• coconut oil, for frying

Coconut Chutney:

• 1 cup raw grated coconut or dried shredded coconut
• 3 green chilis
• salt, to taste
• 1 teaspoon lemon juice
• 1 teaspoon butter
• 3/4 teaspoon mustard seeds
• 1 sprig curry leaves
• 1 red chili

Directions:

Garelu: 

First, soak urad dal for 4 hours. Rinse thoroughly using a strainer. Add fresh water, and soak urad dal overnight.

Discard water from the soaked dal before grinding. (Grind dal using a wet grinder.) Add the soaked dal to the wet grinder and add salt. Add ginger and green chilies, and then add 2 teaspoons of water and grind. Continue adding 1 teaspoon of water at intervals depending upon the requirement while grinding. Grind the dal until soft to touch, then beat to fluff the batter. (To test the fluffiness of the batter add a small portion of it to a bowl of water and observe that the batter floats on water. If the batter sinks in water, beat again until it is light enough to float.) Set prepared batter aside.

Heat a pan and add enough coconut oil to it for frying. Bring heat to medium high.

Wet your fingers and take a small portion of the batter and shape into a round ball. Flatten the ball with your hand. Dip thumb in water and make a hole in the flattened ball. Continue until you have used all of the batter.

Drop the prepared garelu carefully into the hot coconut oil. Using a slotted spoon, turn garelu in the oil until both sides are fried golden brown. Remove fried garelu using a slotted spoon and place on a paper napkin to soak up excess oil before serving. Serve garelu hot with coconut chutney.

Coconut Chutney:

In a blender, combine freshly grated (or dried) coconut, fried green chilis, salt, lemon, and a little water. Blend until smooth.

Heat butter in a small pan. Add mustard seeds, 1 sprig curry leaves, and 1 red chili. When the mustard seeds crackle, remove from heat and pour this over the coconut chutney. Mix well.

Enjoy with hot garelu.

Note: Add 1/4 bunch cilantro while grinding coconut, if desired.

Sowji from Frisco, TX, won $50 for this recipe and photo! Submit your recipes and photos here!