Coco-NUT-ty, Sweet Potato, and Brussels Hash

Servings: 1 hungry person
Preparation Time: 20 minutes

Ingredients:

• 1/2 cup coconut peanut butter cottage cheese blend (recipe to follow)
• 1 large sweet potato, cubed
• 1 cup Brussels sprouts, quartered
• olive or coconut oil
• 2 cloves garlic
• 1/2 large onion, diced
• 2–3 mushrooms, chopped
• salt and black pepper
• balsamic vinegar
• handful dried berries (or raisins, or Craisins)
• 1 egg, (large)
• handful cheddar cheese

Coconut Peanut Butter Cottage Cheese Blend:

• 1 part Dijon mustard
• 1 part honey
• 1 part apple cider vinegar
• 1 part coconut peanut butter
• 2 parts cottage cheese

Directions:

First you have to make the coco-NUT-ty part of this dish. Just blend all the ingredients for the coconut peanut butter cottage cheese blend together. I just gave ratios so you can make as little or as much as you want. I made a big batch, and stored it in an empty salsa jar.

I put a pot of water on to boil, threw the sweet potato cubes in there, and boiled it for about 4 minutes. Then I threw the Brussels sprouts in and cooked it all for another 1–2 minutes. Drain and set aside.

Next, heat oil in a large skillet. Cook the garlic, onions, and mushrooms together. Season lightly with salt and pepper. Increase the heat to high. Toss in the Brussels sprouts, sweet potato, and dried berries with a splash of balsamic vinegar and cook over high heat.

In the meantime, in another skillet, fry up an egg just the way you like it. When the Brussels sprouts and sweet potato have a bit of sear to them, turn off the heat. Stir in a few dollops of the coconut PB cottage cheese blend; stir to coat.

Ladle the hash onto a serving dish. Top with egg, sprinkle with cheese, and drizzle more of that coconut peanut butter blend on top.

Recipe and photo submitted by Sophia, Los Angeles, CA.

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Slavka Festive Sweet Potatoes

Servings: 4–6

Ingredients:

• 1 large red onion
• 1/3 cup Gold Label Virgin Coconut Oil
• 3 to 4 pounds sweet potatoes or yams
• 2 tablespoons water
• 1/4 cup pure maple syrup
• 1/4 cup chopped pecans (optional)

You will need a 2 to 3 quart skillet or pan with cover.

Directions:

Cook onion pieces (peeled, quartered, and thinly sliced) in Gold Label Virgin Coconut Oil on medium heat for one to two minutes or just until they are limp.

Stir sweet potatoes (pealed and sliced 1/4 to 1/3 inch thick) in with the onion.

Add water, maple syrup, and nuts.

Stir and reduce heat to medium-low.

Cover tightly and simmer on medium-low until potatoes are soft (about 30 minutes). You may use low heat, depending on your stove and the type of pan you use. (This recipe was made using an electric stove).

Mix and serve hot with a few chopped nuts sprinkled on top.

Note: You may need to add 1 tablespoon of water during cooking to prevent sticking, depending on the type of pan you use. A thick bottom or cast-iron pan works the best.

Recipe submitted by Slavka, Eagleville, PA.

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