Serve on the side with fresh salad rolls (recipe below) or toss over fresh veggies like pineapple, red onion, bell pepper, zucchini, and broccoli to create a meal.

Raw Sweet-and-Sour Sauce with Cabbage Salad Rolls

Servings: 3
Preparation Time: 1 hour, 30 minutes

Ingredients:

Thai Style Salad Rolls:

• 1 head cabbage
• 2 tablespoons coconut oil
• 1 cucumber
• 1 avocado
• 1 large carrot
• 1 bunch fresh mint
• 1 mango
• 3 tablespoons atchara
• optional: handful fresh basil or cilantro

Sweet-and-Sour Sauce:

• 1 mango, peeled and removed from pit
• 1 red bell pepper
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• 1 clove garlic

Directions:

Place the head of cabbage on the table with the core facing toward you. Take a knife and cut the core out, making a square around it. Once the core is removed, you should be able to pretty easily slide each leaf off, separately pulling up from the base. If the leaves don’t peel off easily, then cut the hole around the core a bit wider. Once you have about 8 to 12 cabbage leaves, rub each one in a little bit of warmed coconut oil. Set them in the dehydrator (this will work best in a large dehydrator). Dry at 115 degrees F for 1 hour.

While the cabbage leaves are wilting in the dehydrator, slice the fruits and veggies into long, thin strips to use as filling in your rolls. You can also shred any of the remaining cabbage you have left.

Remove leaves from dehydrator and stuff with your favorite fresh veggies, cabbage, and atchara, then wrap and roll. I find it works best to put the filling ingredients near the base of the leaf, fold over the sides, then roll up into the top of the leaf. If there are any large spines/stems on your leaves, you can also cut them out.

Blend all sauce ingredients in a blender and serve with the rolls.

Recipe and photo submitted by Andrea, Willamina, OR.

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Zucchini Oat Bars

Servings: 6
Preparation Time: 60 minutes

Ingredients:

• 1 tablespoon flax seed
• 3 tablespoons water
• 2 cups oats
• 1 cup oat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/2 teaspoon salt
• 1/4 cup pure maple syrup
• 1/4 cup Gold Label Virgin Coconut Oil
• 2 teaspoon vanilla
• 2 cups washed and shredded zucchini
• 1/2 cup raisins
• 1/2 cup pecans, chopped

Directions:

Mix flax and water at least 1 hour prior to starting.

Preheat oven to 350 degrees F.

Mix oats, flour, baking soda and powder, spices, and salt in medium-size mixing bowl.

In a large mixing bowl, add flax egg, syrup, oil, and vanilla. Blend well.

Add dry ingredients in 3 parts. Mix well.

Add zucchini to bowl and mix.

Add raisins and pecans and mix really well.

Spray baking sheet with Pam. Pour batter onto a sheet pan and press out and down with fingers.

Bake for 45 minutes.

Recipe and photo submitted by Megan, San Antonio, TX.

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Red Coconut Curry

Servings: 8
Preparation Time: 20 minutes

Ingredients:

• 2 tablespoons red curry paste
• 2 tablespoons Virgin Coconut Oil
• 2 cloves garlic, minced
• 1 onion, chopped
• 4 cups coconut milk*
• 2 chicken breasts, thinly sliced
• 1 jicama, chopped (optional)
• 1 stalk lemongrass, bruised and cut into a 3-inch length
• 3–5 kaffir lime leaves
• basil for garnish

Directions:

In large pan, sauté curry paste in coconut oil for 4 minutes over medium-high heat. Add garlic and onion and sauté for 5 more minutes. Add coconut milk, chicken, jicama, lemongrass, and lime leaves.

Cover and reduce heat; stir occasionally, simmering for 20–30 minutes. Serve over brown jasmine rice.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Cheryl, OKC, OK.

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