Servings: 2
Preparation Time: 2 minutes

Ingredients:

• 2 cups water
• 1 cup rolled oats
• 1/4 cup Coconut Cream Concentrate
• 1 teaspoon ground cinnamon
• 1 tablespoon honey
• 1 tablespoon chia seeds, optional

Directions:

Bring water to boil in a medium saucepan. Add oats and cook for 5 minutes, stirring occasionally.

After 5 minutes add honey, cinnamon, Coconut Cream Concentrate, and seeds (if desired). Let simmer for 5 more minutes. Serve with extra honey and cinnamon, to taste.

Recipe submitted by Victor, Mineral Wells, TX.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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• 1/2 cup red wine vinegar
• 2 teaspoons honey
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3/8 cup coconut oil, liquefied
• 3/8 cup virgin olive oil
• 10 cups cabbage mix/coleslaw (You can shred whatever cabbages and carrots you feel like shredding.)
• 1/8 cup roasted, salted, shelled sunflower seeds

Directions:

Whisk vinegar, honey, salt, and pepper until salt dissolves.

Slowly add oils, whisking away.

Allow to stand 5 minutes, taste and adjust to your liking, and whisk again.

If you’re serving the whole thing, add the dressing to the cabbage mix and toss, then add the sunflower seeds; mix well. Otherwise, just put some of the vinaigrette on your cabbage mix and sprinkle with sunflower seeds.

Recipe and photo submitted by Ann, Omaha, NE.

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• 2 pounds lean ground beef
• 2 teaspoons sea salt
• 1/4 teaspoon ground black pepper
• 2 eggs, lightly beaten
• 1/2 cup whole wheat bread crumbs or oatmeal or whole wheat crackers
• 1/2 cup water with 2 teaspoons Coconut Cream Concentrate dissolved in it
• 1 teaspoon organic fermented soy sauce
• 1/2 cup onion, finely chopped 
• 1 teaspoon dried leaf thyme, crumbled
• 1 teaspoon dried leaf rosemary, crumbled
• coconut oil

Directions:

Preheat oven to at 350 degrees F.

Mix ground beef, salt, pepper, eggs, bread crumbs, water, Coconut Cream Concentrate, soy sauce, onion, thyme, and rosemary.

Pack into a loaf pan greased with coconut oil or form into a loaf and place on a baking sheet with sides, such as a jelly roll pan. Bake in preheated oven for 1 hour. If desired, serve meatloaf with heated tomato sauce, gravy, or salsa.

Recipe submitted by Tammy, Cape Girardeau, MO.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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