Almond, Chocolate Chip, Coconut Cookies

Ingredients:

• 2 1/2 cups oats, processed
• 1/2 cup butter, softened
• 1/2 cup coconut oil
• 1 cup brown sugar
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon pure vanilla
• 1 cup whole wheat flour
• 1 cup unbleached flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup shredded coconut
• 1 cup almonds, chopped or whole
• 1 cup milk chocolate chips*
• 1 cup dark chocolate chips

Directions:

Place the oats in a food processor or blender and process until the oats are in smaller pieces but not until fine like flour.

Preheat oven to 375 degrees.

Cream butter and coconut oil. Add sugars and beat until fluffy. Beat in eggs and vanilla. Set aside.

Mix all dry ingredients (don’t forget to process the oats), then add to creamed mixture. When combined, add coconut, almonds, and chocolate.

Roll dough into balls and place on cookie sheets. Bake in preheated oven for 6 minutes, flatten with spatula, and bake for 5 minutes longer.

Remove from oven, let cookies cool on pan for 2 minutes, then remove to wire rack and cool.

*You may use all dark chocolate chips, if desired.

Recipe submitted by Tammy, New Gloucester, ME.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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Penne Pasta Salad

Ingredients:

• 4 tablespoons coconut oil
• 2–3 cloves garlic, minced
• 1/2 cup red onion, diced
• 1/4 cup red bell pepper, diced
• 1/4 cup green bell pepper, diced
• 1/4 cup yellow bell pepper, diced
• 1/2 cup fresh basil, chopped
• 1 pound penne pasta, cooked
• 1/4 cup sun-dried tomatoes in olive oil, chopped
• salt and pepper, optional
• grated Parmesan cheese
• shredded coconut

Directions:

Heat coconut oil in a medium-sized pan. Add garlic and onion and stir together. Add peppers and fresh basil. Cook until tender.

Remove from heat, add sautéed vegetables to cooked pasta, and stir everything together with sun-dried tomatoes. Season with salt and pepper, if desired, and top with Parmesan cheese and shredded coconut.

Recipe submitted by DiAnna, Hendeson, NV.

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Coconut, Napa Cabbage Salad

Ingredients:

• 1 small head Napa cabbage
• 1/4 cup coconut oil
• 3/4 cup slivered almonds
• 1/2 cup sesame seeds
• 1 cup shredded coconut

Dressing:

• 1/4 cup coconut oil, melted
• 1/4 cup coconut vinegar water
• 1/4 cup candied ginger, finely chopped (or 2 tablespoons grated fresh ginger)
• 2 tablespoons whole sugar
• 4 teaspoons organic, fermented soy sauce
• salt, to taste (if desired)

Directions:

Wash and chop Napa cabbage. Melt coconut oil over medium to low heat. Add almonds and sesame seeds. Stir until nuts and seeds are just starting to brown. Add coconut. Keep stirring on heat just until coconut begins to brown. Remove from heat and set aside to cool. Mix all dressing ingredients together. Toss cabbage with dressing. Then toss with cooled nut/seed/coconut mixture.

Recipe submitted by Kristel, Traverse City, MI.

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