Serve on the side with fresh salad rolls (recipe below) or toss over fresh veggies like pineapple, red onion, bell pepper, zucchini, and broccoli to create a meal.

Raw Sweet-and-Sour Sauce with Cabbage Salad Rolls

Servings: 3
Preparation Time: 1 hour, 30 minutes

Ingredients:

Thai Style Salad Rolls:

• 1 head cabbage
• 2 tablespoons coconut oil
• 1 cucumber
• 1 avocado
• 1 large carrot
• 1 bunch fresh mint
• 1 mango
• 3 tablespoons atchara
• optional: handful fresh basil or cilantro

Sweet-and-Sour Sauce:

• 1 mango, peeled and removed from pit
• 1 red bell pepper
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• 1 clove garlic

Directions:

Place the head of cabbage on the table with the core facing toward you. Take a knife and cut the core out, making a square around it. Once the core is removed, you should be able to pretty easily slide each leaf off, separately pulling up from the base. If the leaves don’t peel off easily, then cut the hole around the core a bit wider. Once you have about 8 to 12 cabbage leaves, rub each one in a little bit of warmed coconut oil. Set them in the dehydrator (this will work best in a large dehydrator). Dry at 115 degrees F for 1 hour.

While the cabbage leaves are wilting in the dehydrator, slice the fruits and veggies into long, thin strips to use as filling in your rolls. You can also shred any of the remaining cabbage you have left.

Remove leaves from dehydrator and stuff with your favorite fresh veggies, cabbage, and atchara, then wrap and roll. I find it works best to put the filling ingredients near the base of the leaf, fold over the sides, then roll up into the top of the leaf. If there are any large spines/stems on your leaves, you can also cut them out.

Blend all sauce ingredients in a blender and serve with the rolls.

Recipe and photo submitted by Andrea, Willamina, OR.

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Roasted Coconut Cauliflower

Servings: 4
Preparation Time: 30 minutes

Ingredients:

• 1 large head cauliflower
• 2 tablespoons solid coconut oil (approximately 1 1/2 tablespoons melted)
• 1–2 teaspoons sage
• 1–2 teaspoons thyme
• salt and pepper, to taste
• fresh lemon juice

Directions:

Preheat oven to 400 degrees F.

Prep cauliflower by cutting into pieces and wash. Dry well.

Put cauliflower into a large bowl and add melted coconut oil, sage, thyme, salt, and pepper to taste. Mix together very well to coat all cauliflower.

Place on a baking sheet and bake for 25 minutes. The cauliflower will begin to brown around the edges.

Remove from oven and place back in the bowl and squeeze fresh lemon juice over top; mix well.

All ingredients can be adjusted for desired flavor.

Recipe and photo submitted by Chelsea, Chicago, IL.

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Cast-iron skillets make the best cornbread with a crispy crust, but you can use a glass pan instead.

Gluten-Free Southern Cornbread

Servings: 8
Preparation Time: 25 minutes

Ingredients:

• 2 tablespoons cider vinegar
• milk
• 1 tablespoons coconut oil
• 1 3/4 cups cornmeal
• 1/2 cup all-purpose gluten-free flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 cup sugar (optional, true southern cornbread does not have any sugar)
• 2 eggs

Directions:

Pour the vinegar into a 2 cup measuring cup and add enough milk to make 2 cups.

Preheat oven to 400 degrees F.

Place the coconut oil in a 10-inch, cast-iron skillet, and place it in the oven to heat.

In a large bowl, mix all the dry ingredients with a wire whisk.

Whisk the eggs and the milk until blended. Add a little at a time to the dry ingredients until thoroughly blended.

Check the cast-iron skillet and see if the oil has started to smoke. If it is hot enough, remove the skillet from the oven carefully and pour the batter into the skillet. This will make the crust nice and crisp.

Place back into the oven and bake for 20–25 minutes. Test with a toothpick or cake tester. If it comes out dry, the bread is done. You can brush with melted butter at this time. Cool and cut into 8 wedges.

Recipe and photo submitted by Pat, Jackson, WI.

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