Roasted Broccoli and Purple Cauliflower
Author’s Note – Serving suggestion: Serve with brown rice and salmon. This is also great with salad, avocado, burgers, and fried potatoes.
Author’s Note – Serving suggestion: Serve with brown rice and salmon. This is also great with salad, avocado, burgers, and fried potatoes.
Author’s Note – These are bite-size treats that not only taste wonderful, but spread the consumption of VCO out throughout the day. I limit myself to about 5–8 per day.
Sunbutter, Chocolate Bars
Servings: 6 bars
Preparation Time: 10 minutes
Ingredients:
Directions:
Melt coconut oil and combine with sunflower seed butter, carob powder, stevia, vanilla extract, and salt. Stir until combined.
Pour into mold of choice (we made ours in a loaf pan lined with parchment). Sprinkle with sunflower seeds/coconut/other nuts of choice. Freeze. Makes 6 yummy bars!
Recipe and photo submitted by Jaclyn, Guelph, ON.
This colorful side dish is made with carrots, almonds, and coconut oil.
This frozen chocolate treat is made with nut butter, cocoa powder, and coconut oil.
Coconut Oil Sautéed Carrots
Servings: 4
Ingredients:
Directions:
Wash and cut fresh carrots into julienne strips (We use a Vidalia dicer tool.). Slice onion into thin rings.
Heat coconut oil and butter in a skillet, using as much as needed. Sauté carrots and onions over high heat until tender and browned.
Add salt to taste before serving, if desired.
Recipe submitted by Susan, Peoria, AZ
Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.
This oatmeal cookie recipe is made with carrots, shredded coconut, and maple syrup.
Try this recipe for chocolate chip cookies made with coconut oil and shredded coconut.
Homemade Honey Chocolate
Servings: final number of chocolates varies
Preparation Time: 10 minutes + 2 hours chill time
Ingredients:
Directions:
Place ghee/butter, coconut oil, cashew butter, and honey in a small saucepan and heat on low, whisking constantly. Whisk until smooth, thickened, and well combined but do not let it bubble. Remove from heat and add cocoa powder and vanilla and whisk again until smooth. Adjust sweetness to taste.
Then, you have some options…
If forming chocolate in candy molds/silicone muffin cups/etc., pour desired amount of melted chocolate into molds. (I used heart-shaped, silicone muffin cups.) Allow to cool for 2–3 hours in the refrigerator. Remove chocolate from molds. Store in the refrigerator.
If making chocolate bars or chunks, pour melted chocolate into a pan or dish lined with parchment or plastic wrap. Allow to cool for 2–3 hours in the refrigerator. Cut or break into chunks of desired size using a sharp knife. Store in the refrigerator.
If using to make dried fruit/nut clusters or bark, mix the ingredients into the chocolate until well combined, pour into a pan or dish lined with parchment or plastic wrap, or drop in small clusters on a lined baking sheet. Allow to cool for 2–3 hours in the refrigerator. If making as bars/bark, cut or break into chunks of desired size using a sharp knife. Store in the refrigerator.
To dip strawberries, dunk your strawberries into the melted chocolate, place on a lined baking sheet or tray, and let chill for a couple hours until the chocolate is firm. Serve!
Variations:
If you are vegan or do not tolerate dairy, you can substitute the ghee/butter with another 1/4 cup of coconut oil. The rest of the recipe is also quite flexible. If you can’t eat cashews, try using an equal amount of another tolerated nut or seed butter. While the flavor will change, it will still be delicious and creamy. The honey could be substituted with another natural liquid sweetener like maple syrup or brown rice syrup if you do not eat honey.
Recipe and photo submitted by Kim, Minneapolis, MN.
Author’s Note – Combine all the ingredients together, and you have a delicious, healthy, apple dip for a snack.