Servings: 2–4
Preparation Time: 11 minutes

Ingredients:

• 2 1/2–3 cups fresh green beans, ends trimmed and cut in half if very long
• Virgin Coconut Oil
• 2/3 cup cherry or grape tomatoes, halved
• 2 cloves garlic, minced
• salt and lemon pepper (or black pepper) to taste
• grated Asiago or Parmesan cheese (optional)

Directions:

Sauté the green beans in a few tablespoons of oil.

A few minutes or so before the desired degree of doneness, add more oil, if necessary, and the garlic and tomatoes. Sauté a few more minutes.

Remove pan from heat. Add salt and pepper and a good sprinkling of cheese, if desired. Serve warm or hot. (I haven’t tried them cold; they might also be good that way.)

This could probably work for other veggies such as broccoli.

Recipe submitted by Simi, Los Angeles, CA.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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This is a mild lamb curry. If you make it again, you can add more heat (cayenne pepper) gradually to your taste.

Grass-Fed Lamb Curry Stew

Ingredients:

• 3–4 tablespoons Virgin or Expeller-Pressed Coconut oil
• 1 1/2 medium yellow onions, finely chopped
• 1 tablespoon fresh minced ginger
• 4 cloves garlic, cut into strips
• 1 teaspoon curry powder, or to taste
• 3/4 cup red wine
• 14.5 ounce can diced tomatoes (or 3 fresh tomatoes, diced)
• 1 1/2–2 pounds lamb stewing meat
• 1/2 pound lamb bone (optional)
• 3/4 teaspoon cumin
• 1 1/4 teaspoons coriander
• 1 teaspoon paprika
• 3/4 teaspoon cumin
• 1 1/4 teaspoons coriander
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper or more, to taste (optional)
• 1 teaspoon garam masala (optional)
• salt

Directions:

Heat the oil in a Dutch oven or large pot and add chopped onion. Sauté the onion gently so that it becomes translucent but not browned. Add ginger, garlic, curry powder, half the wine, and the entire can of tomatoes with liquid.

Lower heat and let the sauce cook gently on low heat until the oil rises to the surface. Add lamb and remaining wine and the first amounts of cumin, coriander, and paprika.

Cover and simmer on lowest heat, stirring every 30 minutes or so and checking if more water is needed.

After 1 1/2–2 hours, add rest of cumin, coriander, and paprika.

Cook until lamb is very tender. If using garam masala, add it at the end of cooking; turn off heat and cover pot.

Serve with basmati rice and chutney.

Recipe submitted by Simi, Los Angeles, CA.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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This started out as an ordinary pie, but then I decided to include plums. Then instead of using cornstarch or flour to thicken, I chose my prepared oatmeal mixture instead, which includes trail mix. I augmented with more dried fruit, raisins, cherries, cranberries, and pecans. I added a cup. Decided that wasn’t enough, so added another cup. I included coconut oil in place of butter in the filling. This made more filling than the pie could contain, so I ate it apart from the pie. It was a little bit like the most amazing granola in the history of ever.

Trail Mix Pie with Coconut Oil Crust

Ingredients:

Pie crust:

• 3 rounded tablespoons coconut oil (cold)
• 1 1/2 cups sifted flour (cold)
• 1 tablespoon sugar
• 1/8 teaspoon salt
• 1/4 cup (cold) water

Directions:

Preheat oven to 400 degrees F.

Rub the chilled coconut oil into the flour, sugar, and salt in the usual way until mixture resembles pea-sized lumps. Add just enough water to bring the mixture together. This needn’t be sweetened. It can be seasoned however the impulse strikes.

Roll dough out into pie plate and place a round of parchment paper with a few spoons for weights on top. Bake for 12 minutes in preheated oven. Remove paper and weights.

Pie filling:

Ingredients:

• 5 or 6 apples, depending on size
• 3 plums
• 1 1/2 cups to 2 cups oatmeal combined with trail mix and/or dried coconut
• extra dry fruit as desired
• 1 rounded tablespoon coconut oil
• 1 tablespoon sugar

Directions:

Any sugar will work, including brown sugar or honey, or none at all if you prefer to keep it to the natural sugar in the fruit.

Heat all the pie filling ingredients on the stovetop to cause apples to shrink and fruit to release liquid which is then soaked up by the oatmeal. Stir constantly. Spoon into pie crust and bake for 25 minutes at 400 degrees F.

Recipe and photos submitted by Bo, Denver, CO.

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