Raw Beet Salad

Servings: 10–16
Preparation Time: 20–30 minutes

Ingredients:

• 7 medium beets (yields 4 chops chopped beets)
• 2 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil, melted
• 2 teaspoons Himalayan Pink Salt
• 1 1/4 teaspoons organic ground cumin
• 1/4 cup freshly squeezed organic lemon juice (about 1–2 lemons)
• 3 small cloves garlic, pressed

Directions:

Peel beets and chop into small chunks. (You can also use a grater or your food processor to chop beets once they are peeled.) Combine coconut oil, salt, cumin, lemon juice, and pressed garlic. Mix dressing thoroughly and combine in a large bowl with chopped beets. Serve at room temperature or cold (coconut oil will solidify when cold).

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

General Tso Chicken

Servings: 4

Preparation Time: 30 minutes

Ingredients:

• 1 tablespoon coconut oil
• 1/2 cup arrowroot starch
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 2 chicken breasts, cut into chunks
• 4–5 cups chicken stock or water
• 2 teaspoons raw honey
• 2 teaspoons rice or apple cider vinegar
• 1 teaspoon minced garlic
• 1 teaspoon ground ginger
• 2 tablespoons organic fermented soy sauce
• 1 teaspoon red pepper flakes
• 5 dried chili peppers

Directions:

Heat coconut oil in a large skillet. Meanwhile, in a large bowl, combine arrowroot starch, salt, and pepper. Toss chicken chunks in starch mixture until coated. Place chicken chunks in skillet and cook over medium heat for about 10 minutes on each side or until chicken is cooked through.

To the bowl with the remaining starch, add about 1/4 cup stock, honey, and vinegar and whisk to form a paste. Add paste mixture to skillet. Slowly add in remaining stock while stirring over medium heat. Add in garlic, ginger, organic fermented soy sauce, red pepper flakes, and dried chili peppers. Continue cooking for about 10 minutes or until mixture starts to thicken, stirring frequently. Serve over warm quinoa or rice.

Courtney from Columbus, KS, won $50 for this recipe and photo! Submit yours here!

Slow Cooker Balsamic Pot Roast with Vegetables

Servings: 8

Preparation Time: 6–8 hours

Ingredients:

• 1 tablespoon coconut oil
• 2–3 pounds roast (venison, beef, or pork)
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 cup carrots, chopped
• 2 potatoes, cut into large chunks
• 1 cup parsnips, chopped
• 1 teaspoon garlic, minced
• 1 onion, sliced
• 2 cups beef, chicken or vegetable stock
• 1/2 cup apple cider vinegar
• 1/2 cup balsamic vinegar
• 2 bay leaves
• 1 tablespoon ground sage
• 1 teaspoon thyme
• 1/3 cup arrowroot starch (or 1/4 cup cornstarch)
• parsley, for garnish

Directions:

In a large skillet, heat coconut oil. Place whole roast into hot skillet and sprinkle with salt and pepper. Brown roast on each side for about 5 minutes.

Place roast in a slow cooker with carrots, potatoes, parsnips, garlic, and onion. Add in stock, vinegars, bay leaves, sage, and thyme.

Cook over low heat for about 6 hours.

When roast is done cooking, remove about 1 1/2 cups of liquid and put in a small saucepan. Add in starch and whisk until smooth.

Bring to a low boil and remove from heat.

Place gravy sauce into a serving dish. Remove roast from slow cooker and cut or shred as desired.

Serve with gravy and vegetables. Top with parsley, if desired.

Courtney from Columbus, KS, won $50 for this recipe and photo! Submit yours here!