Homemade, Fresh Flour Tortillas

Servings: 8–12
Preparation Time: 30 minutes

Ingredients:

• 2 cups freshly ground whole wheat flour*
• 1 teaspoon sea salt
• 2 tablespoons coconut oil
• 1 teaspoon raw apple cider vinegar
• 3/4 cup warm water

Directions:

In a medium bowl, mix flour and salt. Using a pastry blender or fork, cut in the solid coconut oil until it appears like tiny peas just as if you are making a pie crust.

Next, add the apple cider vinegar and 1/2 cup of the warm water. Using a pastry blender or fork, mix well until a ball forms.

Slowly add remaining water until you get a kneadable ball of dough. Knead the ball in the bowl for about 2 minutes.

Depending on the size you want your tortillas, divide the dough into equally sized balls: 8, 10, or 12 for large, medium, or small, respectively.

Preheat your griddle on medium high.

On a lightly floured surface roll each ball as thin as you can. Lay the tortilla on the ungreased, preheated pan. As soon as you see puffing bubbles, flip your tortilla. Depending on how hot your pan is, this should take 30 to 40 seconds on each side.

*Grind your own fresh flour using Glyphosate-Tested Einkorn Ancient Grain Berries and one of our grain mills.

Rhonda from Many, Louisiana, won $50 for this recipe and photo! Submit your recipes and photos here!

Oyster Curry

Servings: 4
Preparation Time: 25 minutes

Ingredients:

• 2 tablespoons olive oil
• 4–5 dry red chilies
• 1/2 tablespoon coriander seeds
• 5–6 peppercorns
• 5–6 cloves
• 1 large onion, sliced
• 2–3 cloves garlic, pressed
• 1/2 cup dried coconut
• 1 teaspoon fennel seeds
• 1 teaspoon turmeric powder
• 1 marble sized tamarind ball*
• 1 1/2 cups small oysters
• salt, to taste

Directions:

Heat one tablespoon of the olive oil in a skillet and fry all of the dry spices except fennel seeds for about a minute or until a nice aroma comes out, being careful not to burn the spices.

Add onions, garlic, and the other tablespoon of olive oil, then fry on medium-high heat until they change color and become light brown. Adjust heat to low. Add dried coconut and fry until coconut turns brown. Add fennel seeds and turmeric powder and fry for 1 more minute.

Grind all the fried ingredients with tamarind ball and 1/2 cup water to make smooth paste.

Wash the oysters 3–4 times. If you buy big oysters, cut them into halves.

Heat a heavy-bottomed vessel, add paste, and let it cook on low heat for 5 minutes.

Now add oysters and a little water. Mix and let it come to boil.

Reduce heat to low let simmer for 8–10 minutes.

Add salt and switch off the stove.

Serve with steamed rice.

*Search the internet for a recipe to make tamarind balls.

Pooja from Fort Worth, TX, won $50 for this recipe and photo! Submit your recipes and photos here!

Savory Grass-Fed Beef Burgers

Servings: 4

Preparation Time: 15 minutes

Ingredients:

• 1 pound Grass-fed Traditions ground beef
• 2 cloves garlic, pressed
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Himalayan Pink Salt
• 1 tablespoon Italian seasonings (rosemary, marjoram, basil, thyme, oregano, etc.)
• 1 tablespoon Tropical Traditions Coconut Cream Concentrate, melted
• 1 1/2 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil, for frying

Directions:

Mix all ingredients in a large bowl, then shape into equal sized patties.

Preheat a large, cast-iron skillet over medium-high and add coconut oil. Fry patties according to desired doneness, flipping once halfway through.

Top with grass-fed cheese. Serve with or without a bun.

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