Pan-Fried Cabbage

Servings: 4
Preparation Time: 10 minutes

Ingredients:

• 2 tablespoons Gold Label Virgin Coconut Oil
• 2 tablespoons palm shortening
• 1 head cabbage, shredded/cut thin,
• 1 onion ,thinly sliced
• 2 to 3 tablespoons coconut water vinegar
• several pinches course black pepper and natural, unrefined salt.

Options to add: green pepper, yellow squash or zucchini.

Directions:

Place all ingredients in a large hot skillet, let sit for a few minutes, and stir to cook on all sides. Repeat until desired doneness.

This is great served as a side dish or on hot dogs, brats or sausages.

Recipe and photo submitted by Cheree, Allons, TN.

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Coconut, Blueberry Smoothie

Servings: 1
Preparation Time: 5 minutes

Ingredients:

• 6 ounces coconut milk*
• 1/2 cup organic blueberries
• 1/2 banana
• 2 tablespoons organic whole milk plain yogurt
• 1 tablespoon Virgin Coconut Oil
• 6–8 ice cubes, depending on how you like it

Directions:

Toss all the ingredients in the blender and blend well until frothy. Pour into a glass and enjoy!

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

Recipe and photo submitted by Amanda, Memphis, TN.

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What if I told you there was an extremely healthy way to eat chocolate? That’s exactly what this recipe is! I am always ranting about how coconut oil is extremely good for you, and it’s the main ingredient in this chocolate recipe. It’s so simple too!

Coconut Oil, Chocolate-Covered Strawberries

Servings: 4
Preparation Time: 25 minutes

Ingredients:

• 20 organic strawberries – wash and set aside

Coconut Oil Chocolate:

• 1 cup melted Virgin Coconut Oil
• 1/3 cup raw honey
• 3/4 cup organic raw cacao powder
• 1 teaspoon organic vanilla extract
• 1/4 teaspoon organic chocolate extract (optional, makes it more chocolaty)
• dash of fine sea salt

Directions:

Patiently melt the coconut oil for your healthy chocolate by putting it in a bowl and placing that bowl over a bowl of warm water. Don’t allow any water in the coconut oil and don’t overheat it. Never microwave any of the ingredients. You can also warm it in a toaster oven on the lowest warm setting.

Warm the honey separately, the same way as the coconut oil. It is important for the honey to be runny in order to combine with coconut oil.

Once the coconut oil and honey are warm, combine all of the ingredients in a blender or a bowl and mix well.

Assembly:

Dip dry strawberries in the chocolate and place on a clean plate. Make sure not to get too much chocolate on the strawberry or it will all drip off. Once the plate is full, place it in the freezer for 20 minutes for the chocolate to harden. Remove from the freezer and enjoy! This chocolate can also be used as a fondue for dipping fruit (just skip the freezer step) or poured into molds and made into chocolate bars.

Recipe and photo submitted by April, Las Vegas, NV.

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