Einkorn Crunchy Snack
Enjoy as a crunchy snack. Great substitute for popcorn or chips! Or, sprinkle on salads or cooked vegetables to add a nice salty crunch.
Tag: olive oil
Magic Sauce and Dressing
Magic Sauce and Dressing
Servings: 30
Preparation Time: 20 minutes
Ingredients:
- 1/2 cup tahini
- 1/2 cup water
- 1/4 cup olive oil
- 2 tablespoons Tropical Traditions Coconut Cream Concentrate
- 2 tablespoons organic fermented soy sauce
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 2 cloves garlic, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon black pepper
Directions:
Combine all ingredients in a food processor or blender and blend until smooth. Add water/oil to reach desired consistency. Use as a dressing or dip!
Recipe and photo submitted by Sarah, Abilene, TX.
Coconut Mayonnaise
Author’s Note – If you want a healthy mayonnaise made with healthy oils and no trans-fats, then you need to make it yourself! We show you how with our famous Coconut Mayonnaise Recipe!
Coconut Oil Vinaigrette Coleslaw
Coconut Oil Vinaigrette Coleslaw
Ingredients:
- 1/2 cup red wine vinegar
- 2 teaspoons honey
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3/8 cup coconut oil, liquefied
- 3/8 cup virgin olive oil
- 10 cups cabbage mix/coleslaw (You can shred whatever cabbages and carrots you feel like shredding.)
- 1/8 cup roasted, salted, shelled sunflower seeds
Directions:
Whisk vinegar, honey, salt, and pepper until salt dissolves.
Slowly add oils, whisking away.
Allow to stand 5 minutes, taste and adjust to your liking, and whisk again.
If you’re serving the whole thing, add the dressing to the cabbage mix and toss, then add the sunflower seeds; mix well. Otherwise, just put some of the vinaigrette on your cabbage mix and sprinkle with sunflower seeds.
Recipe and photo submitted by Ann, Omaha, NE.
Making Homemade Mayonnaise
Author’s Note – Remember the last time you wanted to make a recipe that called for mayonnaise only to find out that you were out of it? Making your own mayonnaise is actually incredibly simple and easy.
Coconut/Olive Oil Italian Dressing
Author’s Note – By using half coconut oil and half olive oil, the dressing will not solidify in the refrigerator.
Garlic Vinaigrette
Garlic Vinaigrette
Ingredients:
- 4–6 cloves of garlic
- 1/4 cup coconut oil, liquefied
- 1/4 cup fermented, organic soy sauce
- 1/4 cup coconut water vinegar
- 1/4 cup olive oil
Directions:
Finely mince garlic cloves and whisk together with the rest of the ingredients. Store in a glass jar and shake or whisk well before each serving. Keep at room temperature and do not refrigerate. Enjoy over your favorite salad!
Note: The longer this dressing sits, the stronger the garlic flavor will be. You may want to strain the garlic out after two to three days, or just let it “pickle” in the dressing.
Recipe submitted by Sarah, Milwaukee, WI.
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