Seafood Gumbo with Coconut Oil Roux

Servings: 8–10
Preparation Time: 2 hours

Ingredients:

Roux:

• 1 cup coconut oil
• 1 cup flour

Veggies:

• 1/2 cup green onions, chopped
• 1 large onion, chopped
• 1 medium green bell pepper, chopped
• 1 medium red or yellow bell pepper, chopped
• 1 large tomato, chopped
• 3 large ribs of celery, chopped
• 3 cloves minced or pressed garlic

Broth:

• 2 quarts bone broth (or seafood stock)
• 2 quarts filtered water
• 16 ounces tomato paste
• 2 bay leaves

Seasoning:

• 16-ounce package frozen chopped okra (or 2 cups fresh if available)
• 1/4 cup chopped fresh or dried parsley
• 1 tablespoon Himalayan Salt
• 2 teaspoons black pepper
• 2 teaspoons cayenne pepper

Seafood:

• 1 pound medium shrimp, fresh or frozen (peeled & deveined)
• 8-ounce container jumbo lump crabmeat
• 1 pound crab legs
• 8-ounce container shucked oysters, optional

Directions:

To make the roux, melt coconut oil in an 8-quart heavy stockpot on medium heat. Add flour and stir often, until the roux is the color of dark chocolate, but not burned. This can take 30 minutes or longer to get a dark roux.

While the roux is cooking, (or beforehand), chop all the veggies and set aside in large bowl. Once the roux is done, add all the chopped veggies to the roux pot at once and continue cooking on medium heat until the veggies are tender, about 10 minutes.

Add the bone broth, water, tomato paste, and bay leaves to the roux pot. Add okra, parsley, salt, black pepper, and cayenne. Bring to a boil, then reduce to simmer and cook for about an hour.

After an hour, add seafood and cook an additional 10–15 minutes until the seafood is done.

Serve with cooked rice and garnish with chopped green onion and parsley. Use additional hot sauce if you like it spicier.

Recipe and photo by Lynelle. Submit your recipes and photos here.

Tomato Basil Crustless Mini Quiches

Servings: 6
Preparation Time: 25 minutes

Ingredients:

• 6 eggs
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup organic heavy cream
• 1/4 cup shredded or chopped provolone cheese
• 1/3 cup shredded or chopped turkey
• 1/3 cup fresh basil, chopped 
• 1 tablespoon + 1/2 tablespoon Tropical Traditions Gold Label Virgin Coconut Oil
• 6 thin slices tomato

Directions:

Preheat oven to 350 degrees F.

Whisk eggs together in a bowl with paprika, salt, pepper, and heavy cream. Add cheese, turkey, basil, and 1 tablespoon coconut oil. Pour the mixture into greased muffin tins (use 1/2 tablespoon coconut oil to grease muffin tins), then top each one with a slice of tomato.

Bake for 15–20 minutes or until golden brown and firm in the center.

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

Fresh Fruit-on-the-Bottom, Strawberry Coconut Italian Cream Soda

Servings: 2
Preparation Time: 5–10 minutes

Ingredients:

• 8 tablespoons fresh strawberries, (approximately 10 strawberries)
• 2 tablespoons honey
• 1 cup sparkling water
• 6 tablespoons fresh coconut milk*
• whipped cream and sliced strawberry, topping

Directions:

Remove stems from about 10 strawberries, rinse, then mash using a fork until the pieces are very small. Alternately, you could use a food processor. Add the honey to the fresh mashed berries and mix well.

In 12–18 ounce glasses, add ice halfway in each, then spoon half of the strawberry juice/fruit into each glass.

Next, pour 1/2 a cup of sparkling water into each glass.

Add 3 tablespoons of fresh coconut milk to each glass and top with whipped cream and garnish with sliced strawberries.

You can sip through each layer of the drink or stir before enjoying. Serve with a straw and a long spoon, to enjoy the fresh fruit on the bottom.

Fresh Homemade Coconut Milk:

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

Recipe and photo by Orissa. Submit your recipes and photos here.