Roasted Broccoli and Purple Cauliflower

Servings: 6–8
Preparation Time: 35 minutes

Ingredients:

• 2 crowns broccoli
• 1 purple cauliflower
• 3 tablespoons melted Virgin Gold Label Coconut Oil
• 5 cloves garlic, crushed
• 2 tablespoons fresh lemon juice (optional)

Directions:

Preheat oven to 475 degrees.

Wash broccoli and cauliflower. Chop to uniform bite sizes and place in 9 x 13-inch pan. Drizzle with coconut oil (and lemon, if desired) and sprinkle with crushed garlic. Stir well.

Bake 25 minutes or until fork tenderness is achieved.

Serving suggestion: Serve with brown rice and salmon. This is also great with salad, avocado, burgers, and fried potatoes.

Recipe and photo submitted by Linda, Woodland, WA.

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Roasted Carrot Medley

Servings: 6
Preparation Time: 20 minutes

Ingredients:

• 2 tablespoons Virgin Coconut Oil
• 2 pounds carrots, peeled and thinly sliced on the diagonal
• 1/2 cup slivered raw almonds
• 2 cloves garlic, minced
• salt and ground black pepper to taste
• 2 teaspoons raw honey
• 2 tablespoons unpasteurized apple cider vinegar
• 1/3 cup dried organic cranberries
• 1/2 cup crumbled raw feta cheese

Directions:

Preheat an oven to 400 degrees F (200 degrees C).

Warm Virgin Coconut Oil in small saucepan over low heat. Combine the carrots, almonds, and garlic in a mixing bowl. Drizzle with the melted Virgin Coconut Oil, then season to taste with salt and pepper. Spread out onto an ungreased baking sheet.

Bake the carrots in the preheated oven until soft and the edges turn brown, about 30 minutes. Remove and allow to cool to room temperature.

Once cool, return the carrots to the mixing bowl and drizzle with raw honey and vinegar; toss until coated. Add the cranberries and feta; toss again until evenly mixed. Serve Cool.

Recipe and submitted by Jodi, Lehi, UT.

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Healthy, Carrot, Oatmeal Bites

Servings: about 2 1/2 dozen cookies
Preparation Time: 15 minutes

Ingredients:

• 1 cup white whole wheat flour (preferably freshly ground)
• 1 teaspoon baking powder (or 2/3 teaspoon cream of tartar and 1/3 teaspoon baking soda)
• scant 1/2 teaspoon fine grain salt
• 1 cup rolled oats
• 2 teaspoons cinnamon (optional)
• 2/3 cup chopped walnuts (or nuts of choice)
• 1 cup shredded carrots
• 1/2 cup shredded coconut (optional)
• 1/2 cup real maple syrup, room temperature
• 1/2 cup unrefined coconut oil, warmed until just melted
• 1/2 cup chopped crystallized ginger (optional)
• 2 teaspoons grated fresh ginger

Directions:

Preheat oven to 375 degrees F and line two baking sheets with parchment paper.

In a large bowl, whisk together the flour, baking powder, salt, oats, and cinnamon. Add the nuts, coconut, and carrots.

In a separate smaller bowl, use a whisk to combine the maple syrup, coconut oil, and gingers. Add this to the flour mixture and stir until just combined. QUICK TIP: if you measure the coconut oil in the measuring cup first, you won’t have as much maple syrup stick in the cup—most of it slides right out.

Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. I use a small ice cream scoop and press into my hand. These cookies have a tendency to fall apart a bit, so they need some care. Bake in the top 1/3 of the oven for 10–15 minutes or until the cookies are golden on top and bottom.

Recipe and photo submitted by Susy, Malvern, OH.

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