Colorful, Roasted Roots

Servings: 8
Preparation Time: 15 minutes

Ingredients:

• 1 pound tri-colored carrots, whole
• 1/2 pound white parsnips, sliced in half lengthwise
• 1 pound red beets, sliced into strips as thick as the carrots
• 1/2 pound orange sweet potatoes, sliced into strips as thick as the carrots
• 1/2 pound purple sweet potatoes, sliced into strips as thick as the carrots
• 1/2 pound red potatoes, sliced into strips as thick as the carrots
• 1/2 cup Virgin Coconut Oil
• 1/4 cup raw honey
• 1 teaspoon Himalayan Pink Salt
• 1/2 teaspoon fresh ground black pepper
• fresh arugula, for topping

Directions:

Preheat oven to 375 degrees F.

Toss vegetables with coconut oil, honey, salt, and pepper.

Spread out evenly and roast on flat baking sheets for 45 minutes or until vegetables are soft and skins are bubbly.

Let cool for 10 minutes.

Top with fresh arugula, and then serve.

Ciera from Shiner, TX, won $50 for this recipe and photo! Submit your recipes and photos here!

Gluten-Free Extra Crispy Fried Okra

Servings: 5
Preparation Time: 20 minutes

Ingredients:

• 1 cup Tropical Traditions Gold Label Virgin Coconut Oil
• 4 cups fresh okra, cut into 1/2 inch rounds
• 3 tablespoons non-GMO cornstarch
• 1 egg, beaten
• 1 1/4 cup cornmeal
• 2 teaspoons Himalayan Pink Salt
• 1 teaspoon ground black pepper
• 1 gallon Ziploc bag

Directions:

Preheat oil in a large, cast-iron skillet over medium heat.

Place sliced okra in a mixing bowl and stir in cornstarch until each piece is coated liberally. Add beaten egg and mix until each piece is covered.

Place cornmeal, salt, and pepper in a gallon bag and add okra. Shake vigorously. Gently remove coated okra from bag using a slotted instrument or your hand.

Fry okra, 1/2 cup to 3/4 cup at a time, until golden brown.

Serve piping hot with your favorite condiments for a garden fresh side at your next summer cookout!

Marijah from KY, won $50 for this recipe and photo! Submit your recipes and photos here!

Spring Asparagus with Homemade Garlic Aioli

Servings: 2
Preparation Time: 10 minutes

Ingredients:

Asparagus:

• 6–8 ounces organic asparagus
• 1 tablespoon Tropical Traditions Gold Label Virgin Coconut Oil
• 1 teaspoon Himalayan Pink Salt

Aioli:

• 1 pastured egg* yolk – See Note below.
• 1–2 cloves fresh organic garlic
• 3/4 teaspoon Himalayan Pink Salt
• 1/2 small organic lemon, juiced
• 1 teaspoon organic mustard powder
• 1/4 cup cold pressed olive oil
• 1/4 cup Tropical Traditions Organic Expeller-Pressed Coconut Oil, melted but not hot
• 1 tablespoon organic homemade whey or lacto-fermented pickle juice, optional

*Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.

Directions:

Asparagus:

Place 1 tablespoon Gold Label Virgin Coconut Oil in a small pan over medium heat. Add asparagus and 1 teaspoon salt, gently stirring until asparagus is lightly sautéed and softened.

Aioli:

Add egg yolk, garlic cloves, salt, lemon juice, and mustard to a blender (or food processor.) Blend until well combined. Keep your blender going at medium speed as you begin to add olive oil and coconut oil in, a few drops at a time. After you have put about 15–20 drops of oil into the blender, begin adding the oil in a small, steady stream. Add the tablespoon of whey (or pickle juice) and mix briefly. Serve warm or chilled.

Note: Leftover aioli will keep in a sealed jar in the refrigerator for up to a week. It’s delicious on sandwiches, fish, as a dip for vegetables, or over rice.

Marijah from Columbia, KY, won $50 for this recipe and photo! Submit yours here!