Sweet Potato Wedges with Coconut Oil

Servings: 4

Preparation Time:  40 minutes

Ingredients:

• 2 sweet potatoes, peeled and cut into wedges
• 1 tablespoon melted coconut oil
• 2 teaspoons curry powder
• 1 teaspoon cumin powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon Himalayan Pink Salt

Directions:

Preheat oven to 400 degrees F.

Combine sweet potatoes, coconut oil, curry powder, cumin powder, paprika, and salt in a large bowl. Toss until the sweet potatoes are evenly coated in the spice mixture.

Place potatoes on a baking tray and bake for 15 minutes.  Remove from the oven and give the potatoes a flip.  Put them back into the oven for another 15–20 minutes or until the potatoes are golden brown on the outside. Serve with dipping sauce.

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Coconut, Lemon Rice

Servings: 2
Preparation Time: 30 minutes

Ingredients:

• 1/2 cup basmati rice
• 1/2 bunch scallions, washed
• 1 tablespoon coconut oil
• 1 teaspoon cumin seeds
• 1 teaspoon slivered ginger
• 1 cup coconut milk*
• juice of half a lemon
• 1 teaspoon Himalayan Pink Salt

Directions:

Wash and drain rice. Set aside.

Chop the white bulbs of the scallions. Keep the green parts aside.

Heat a tablespoon of coconut oil in a pot / saucepan. When the oil is hot, add cumin seeds and turn the heat to low. Add ginger and the chopped scallion bulbs and sauté until the scallion browns slightly. To this mixture, add the washed rice and sauté for a minute. Finally add coconut milk, lemon juice, and the salt. Bring to a boil, reduce heat, and simmer covered for 15 minutes. While the rice is cooking, chop the green parts of the scallions.

After 15 minutes, turn off the heat. Let it stand covered for 5 more minutes. Remove the lid and fluff rice with a fork.

Serve the coconut rice on a plate garnished with the chopped scallion greens.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

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Coconut Oil Roasted Fall Vegetables

Servings: 10 servings
Preparation Time: 1 1/2 hours

Ingredients:

• 5–6 small fingerling potatoes (Baby red or white potatoes would work well also.)
• 2 medium rutabagas, quartered
• 2 medium turnips, quartered
• 6–8 Brussels sprouts
• 1 large sweet potato, cut into 2-inch chunks
• 1 parsnip, cut into 2-inch chunks
• 1 cup green beans
• 1/2 cup sliced fennel
• 3 tablespoons coconut oil
• 2 sprigs of fresh thyme, chopped (about 1 teaspoon)
• 1 teaspoon garlic, minced
• 2 teaspoons sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• 1/4 cup water

Directions:

Preheat oven to 350 degrees F.

In a large casserole dish, combine clean, cut vegetables. Drizzle with coconut oil and stir until vegetables are coated in oil. Add thyme, garlic, salt, pepper, and pepper flakes. Stir again until vegetables are coated with seasonings. Pour water over vegetables.

Bake in preheated oven for about an hour or until vegetables are cooked through and have a nice, little, roasted crisp to them.

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