Coconut Oil Baba Ghanouj Dip

Servings: 6
Preparation Time: 1 hour

Ingredients:

• 1 large eggplant
• 3 tablespoons tahini
• 4 cloves garlic, smashed
• 1/2 lemon, juiced
• 1 tablespoon Expeller-Pressed Coconut Oil
• 1 tablespoon Himalayan Salt
• 1 teaspoon cumin powder, optional
• 1/4 teaspoon cayenne pepper flakes, optional
• 1 tablespoon olive oil, for garnish
• fresh or dried parsley flakes, for garnish

Directions:

Preheat oven to 400 degrees F.

Prick the eggplant skin with a fork or cut a shallow slit along the side of the eggplant (to prevent the eggplant from exploding). Place the eggplant on a baking dish in the middle or top rack of the oven, and cook until it shrivels, is soft and mushy, and the skin is somewhat charred, about 40–50 minutes.

Once the eggplant has cooled to touch, peel the skin and scoop the insides into a bowl and mash (with a fork or potato masher).

Add tahini, garlic, lemon juice, coconut oil, salt, cumin, and cayenne pepper. Mix well.

Scoop the Coconut Oil Baba Ghanouj dip into a serving bowl and drizzle with olive oil and garnish with parsley. Serve with warm flatbread or enjoy with freshly sliced vegetables, such as cucumbers, bell peppers, or carrots.

Recipe by Lynelle. Photo by Orissa. Submit your recipes and photos here for a chance to win $50!

Chocolate Coconutty Bars

Servings: 35 square bars
Preparation Time: approximately 15 minutes, plus cooling time

Ingredients:

• 4 ounces 100% unsweetened chocolate bar
• 6 ounces bittersweet chocolate chips
• 1 tablespoon Coconut Cream Concentrate
• 1/2 teaspoon Gold Label Virgin Coconut Oil
• 10 ounces mixed nuts, finely blended
• 1 1/2 cups rolled oats
• 1/4 cup coconut chips

Directions:

Turn the stove on low. Melt the chocolate, Coconut Cream Concentrate, and coconut oil in a pan.

Blend the nuts in a food processor until fine.

Grind the coconut chips (if you prefer the bars to be chewy, skip this step).

Mix the oats, coconut chips, and blended nuts together in a bowl.

When the chocolates are all melted, add the dry ingredients and mix well. Put the mixture in an 11 x 7-inch pan. Spread evenly and set aside to cool and harden or pop in the refrigerator to speed this up.

When firm, slice into little squares.

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

Creamed Summer Squash

Servings: 8–10
Preparation Time: 30–35 minutes

Ingredients:

• 3 tablespoons coconut oil
• 2 medium onions, chopped
• 10 medium yellow summer squash, washed and sliced
• 2 tablespoon Himalayan Salt, or to taste
• 3 teaspoons black pepper, or to taste
• 1/4 cup grass-fed butter
• 1 cup heavy cream
• 4 ounces cream cheese

Directions:

Sauté the chopped onion in coconut oil in a large, cast-iron skillet until tender but not browned. Add the sliced squash, salt. and pepper. Stir. Place the lid on the skillet and cook over medium heat for about 30 minutes or until the squash is very tender, stirring occasionally.

After the squash is thoroughly cooked, remove the lid and stir. Add butter and mash the squash and onions using a potato masher.

Add heavy cream and cream cheese, mixing thoroughly. Cook for an additional 5 minutes on medium-low heat until creamy and thick.

Adjust the salt and pepper to taste. Serve and enjoy.

Recipe by Lynelle. Photo by Orissa. Submit your recipes and photos here for a chance to win $50!