Coconut Cauliflower “Rice”

Servings: 3–4
Preparation Time: 10 minutes

Ingredients:

• 1 large head cauliflower, trimmed and washed
• 1 cup full-fat coconut milk*
• 1/2 cup water
• 2 slices fresh ginger, peeled (about 1 inch in size)
• 1/2 teaspoon salt
• 1–2 tablespoons toasted unsweetened coconut shreds (optional)

Directions:

Place raw cauliflower in a food processor and pulse until rice-sized pieces are formed.

Using a nut milk bag or kitchen towel, drain the excess water out of the cauliflower and set aside.

In a saucepan, combine the coconut milk, water, and ginger. Bring to a boil. Add the cauliflower and simmer for 30 minutes, uncovered.

Remove from heat and discard the pieces of ginger, adding in the salt. Do not add it beforehand; it pulls water out of vegetables.

Serve with the toasted coconut sprinkled over top.

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

Recipe and photo submitted by Kate, Highlands Ranch, CO.

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Coconut, Lime Oat Bars

Servings: 24
Preparation Time: 15 minutes

Ingredients:

• 2 cups oats
• 1 cup almond butter (or other nut butter)
• 1/2 cup honey
• 1/2 cup unsweetened applesauce
• 1 cup unsweetened coconut chips or flakes
• zest of 2 limes
• juice of 1 lime

Directions:

Preheat oven 350 degrees F.

Toast oats in oven on baking sheet 15 minutes, stirring once halfway.

Combine all ingredients, mixing well. Spread mixture evenly into a 9 x 13-inch baking dish.

Bake 25–35 minutes or until golden brown. Cool completely and cut into squares.

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

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Grass-Fed Bison Meatloaf

Servings: 8
Preparation Time: 30 minutes preparation; 90 minutes+ bake

Ingredients:

• 2 pounds grass-fed bison
• 2–3 tablespoons Expeller-Pressed Coconut Oil
• 1 large onion, coarsely chopped
• 2 carrots, finely chopped (or grated with large grater holes)
• 2 celery ribs, finely chopped
• 1/2 large red bell pepper, coarsely chopped (optional)
• 2–3 cloves garlic, finely chopped (optional)
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried basil
• 1 teaspoon celery seed
• 1 teaspoon dried thyme
• 3 tablespoons Worcestershire sauce
• 2 teaspoons pink Himalayan Salt
• 1 teaspoon freshly ground black pepper
• 2 eggs, (large), beaten
• 1/2 cup homemade breadcrumbs

Directions:

Preheat oven to 350 degrees F.

Place thawed bison in large mixing bowl and break up into coarse chunks.

In a large pan, heat coconut oil. Add onions, carrot, and celery and sauté until vegetables begin to soften. Add bell pepper and garlic and sauté three minutes more. Add oregano, basil, celery seed, thyme, WOR sauce, salt, and black pepper and sauté one more minute.

Add sautéed vegetable herb mixture to bison and combine. Add beaten eggs and breadcrumbs and mix thoroughly.

Form the meat mixture into a glass baking dish lightly greased with coconut oil (this amount fits perfectly in a 7 X 10-inch pan). Cover with foil, shiny side down, and bake 30 minutes. Reduce oven temperature to 325 degrees and bake 60 to 80 minutes more until internal meat temperature reads 160 degrees. Remove the foil about 20 minutes before end of baking time to brown and crisp up the top.

This recipe makes about 8 servings. It’s delicious hot and served with vegetables and rice or cold in a meatloaf sandwich.

Recipe and photo submitted by Mary, Des Moines, IA.

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