Omega-3 Salmon Patties

Servings: 20+ patties
Preparation Time: 30–40 minutes

Ingredients:

• 1 can wild caught salmon (14.75 ounces)
• 2 tablespoons garlic, minced
• 1 stalk scallions, chopped
• 2 eggs, (extra large)
• 1–2 teaspoons olive oil or coconut oil
• half lemon, squeezed
• 2 tablespoons ground flax
• dry herbs and spices of choice
• coconut oil for frying

Directions:

Heat enough coconut oil in a pan for frying on medium-high heat.

Mash the salmon on a plate. Mix in the garlic, scallions, eggs, 2 tablespoons olive or coconut oil, lemon juice, flax, and herbs and spices of your choice.

Scoop the salmon balls (I used a cookie scoop) into the pan and flatten with a fork. Fry for 5–7 minutes or until golden brown. Flip and fry until fully cooked.

Transfer to a plate and serve warm!

Note: Apple cider vinegar-crushed garlic cloves pairs well with this as a dipping sauce!

Myra from Lewiston, Maine, won $50 for this recipe and photo! Submit your recipes and photos here!

Coconut Butter Lemon Bars

Servings: 40+ small bars
Preparation Time: 10 minutes

Ingredients:

• 1 1/4 cups Coconut Cream Concentrate, melted
• 2 tablespoons raw honey
• 1 whole lemon, juiced
• 1/4 teaspoon lemon zest
• ground flax, for sprinkling

Directions:

In a small/medium bowl, combine ingredients except for the ground flax. Stir well.

Line an 8 x 8-inch baking pan with parchment paper.

Transfer the mixture onto the pan. Spread evenly.

Sprinkle with ground flax. Freeze.

Cut according to preferred shape and size. Serve.

Myra from Lewiston, Maine, won $50 for this recipe and photo! Submit your recipes and photos here!

Featured Product

What is Coconut Cream Concentrate™?

Coconut Cream Concentrate is whole coconut meat in concentrated form. It is sometimes referred to as “coconut butter.” It contains no additives* (not even water). The dried coconut meat is ground very finely, giving it a creamy consistency due to its high fat content, much like other nut butters. Since it is 70% fat, it is a rich source of pure coconut oil. Note: this is a food, not a cooking oil.

How is Coconut Cream Concentrate™ used?

You can mix 1 or 2 teaspoons of Coconut Cream Concentrate with water or juice to make a creamy coconut drink. Many people put it in their coffee as a non-dairy creamer. It is also an excellent ingredient for cooking and baking. Because of its low moisture content, it can be mixed right in the batter or dough of breads and pastries. It can also enhance soups, be blended with smoothies, or made into ice cream. Many people just eat it straight, or spread it on breads and crackers, because it is so delicious!

See Sarah Shilhavy’s article: 10 Different Ways to Eat Coconut Cream Concentrate

Note: in colder weather Coconut Cream Concentrate will become hard, due to the high amount of natural coconut oil and fiber. It needs to be warmed to liquefy. But this is a food, not a cooking oil. If you use high heat, it will burn.

How is Coconut Cream Concentrate™ different from canned coconut milks and creams?

Commercial coconut milks and creams are generally sold in cans, or sometimes boxes and tetra packs. The main ingredient in these products is water. If the fat content is 17%, it is called “coconut milk.” If the fat content is 24%, it is called “coconut cream.” But most of what you are purchasing is water. Coconut Cream Concentrate, on the other hand, has NO water, and is pure coconut. Unlike the commercial varieties, it also contains ALL the fiber of the coconut. Pure, dried coconut contains more fiber per gram than even oat bran! This fiber has been stripped out of commercial coconut milks and coconut creams. Also, almost all commercial coconut milks and creams have additives to prevent the water from separating from the coconut oil, and also have sulfites added to keep it white longer. Sometimes these additives are so small, that the FDA does not require them to list them on their labels as ingredients. Coconut Cream Concentrate, however, contains NO additives and NO preservatives at all: it is 100% natural coconut made from Philippine coconuts grown without pesticides or fertilizers. Coconut Cream Concentrate comes packaged in 1 pint or 1 quart glass jars.

Buy it now here!

Spicy Walnut Butter

Servings: 1 1/2 cups
Preparation Time: 5 minutes

Ingredients:

• 2 cups raw walnuts
• 2 teaspoons Coconut Cream Concentrate
• 2 teaspoons coconut oil
• 1 Medjool date
• 1 tablespoon vanilla
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon salt

Directions:

Place the walnuts in a food processor and run until a coarse texture is achieved.

Add the remainder of the ingredients and run until a smooth nut-butter texture is achieved.

Karen from Quincy, California, won $50 for this recipe and photo! Submit your recipes and photos here!