Atchara Bison Burgers
Author’s Note – Don’t forget the French fries, pan-fried in coconut oil and sprinkled with salt.
Tag: coconut oil
Seasoned Coconut Baked Salmon
Author’s Note – If you have leftover fish (which you most likely will not because it is so delicious), make into salmon patties by mixing fish with a little cooked rice or bread crumbs, an egg, a little milk, and a little chopped onion.
Date, Coconut, and Crispy Rice Balls
Date, Coconut, and Crispy Rice Balls
Ingredients:
- 1/4 cup butter
- 1/3 cup whole sugar
- 1 cup dates, chopped
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 1/2 tablespoons Coconut Cream Concentrate
- 1 tablespoon coconut oil
- 1/3 cup walnuts, or nuts of your choice
- 1 cup brown rice cereal
- 3/4 cup shredded coconut
Directions:
Place butter, sugar, dates, egg, vanilla, and salt in a saucepan and cook to boiling for about 2 minutes. Stir constantly. Add Coconut Cream Concentrate and oil. Let cool 10 minutes. Stir in nuts and rice cereal to date-coconut mixture.
Place the shredded coconut on a plate and roll date mixture into small balls and roll in shredded coconut. Makes 20–24 balls, depending on your size. Enjoy!
Recipe submitted by Karen, Buffalo, MN.
Coconut, Baked Chicken
Author’s Note – Chicken should be close to room temperature. Coconut oil stays liquid above 77 degrees. If your chicken is cold, the oil will solidify and break away from the chicken if not handled carefully.
No-Dairy and Gluten-Free Mock Lemon Cheesecake
This recipe is a light and refreshing dessert. You can decorate the top with strawberry and kiwi slices for a wonderful, dessert centerpiece!
No-Dairy and Gluten-Free Mock Lemon Cheesecake
Ingredients:
Crust:
- 1 cup shredded coconut
- 1 cup macadamias
- 2 cups pitted dates
Filling:
- 3 cups cashews
- 3/4 cup coconut oil, melted
- 3/4 cup agave nectar
- 3/4 cup fresh lemon juice
- 1/2 cup water
- 1/4 teaspoon vanilla, optional
Directions:
To prepare crust:
Place all ingredients in a food processor and process until everything resembles crumbs. Press into the bottom of a springform pan with a spoon.
To prepare the filling:
Place all ingredients into a blender (not food processor). Blend until smooth and thick, adding small amounts of water if necessary.
Pour filling ingredients over crust. Cover and freeze for 2 hours, then store uncovered in the refrigerator for 2 hours. Remove the sides of the pan and serve. If not completely devoured, place leftover pie in the freezer.
Recipe submitted by Mary, San Antonio, TX.
example photo
Garden Breakfast
Author’s Note – What an incredible breakfast! I have my own garden, and this is my breakfast almost every day in the summer.
Tropical Cocktail
Tropical Cocktail
Servings: 2
Ingredients:
- 150 ml water
- 1 1/2 tablespoons Coconut Cream Concentrate
- 1/2 cup frozen mango
- 1 ripe banana
- 120 ml orange juice
- 1 teaspoon lime juice
- 3 tablespoons vanilla yogurt
- 2 tablespoons coconut oil, liquefied
Directions:
Mix water and Coconut Cream Concentrate together until well blended.
Put everything except oil in a blender and process until you get a smooth-textured drink, then add oil and process again. You may add 3 drops of stevia to give a sweeter taste. This especially good for a hot, sunny day!
Recipe submitted by Tanya, Austin, TX.
Photo by Jeremiah Shilhavy.
