Read Microsoft Word - recipes_combined.doc text version

ây là nhng công thc nu n và làm bánh dùng Các sn ph ca da c chn lc trên th gii

Ting Vit s c cung cp trong mt thi gian ngn

Sautéed Vegetables with Beef

4-6 servings

· · · · · · · · · · · · ·

1lb. organic lean beef, sliced into thin strips 4tbsp. Virgin coconut oil 1/2 c green onions, cut into 1-inch pieces 2 tablespoon soy sauce (organic, traditionally fermented) 1 tsp. ginger root, thinly sliced 2 tablespoon sherry, or dry wine, or gourmet vinegar a pinch of stevia leaf 1/2 cup beef broth 1 c mushrooms, sliced 1 c bean sprout 1 medium piece carrots, thinly sliced 1c green beans(1 inch long cut ) salt to taste

Procedure: 1. 2. 3. 4. 5. Heat Virgin coconut oil in a wok or pan. Fry beef until browned. Remove and drain. Stir-fry ginger and onion in 2 tablespoon of Virgin coconut oil for 1 minute. Add beef, stir-fry- for 2 minutes. Add beef broth. Stir in both. Simmer for 2 minutes. Season with soy sauce, sherry and stevia leaf. Add green beans, mushrooms, carrots, and bean sprouts. Stirring constantly until crisp. Add salt to taste. 6. Serve it while still hot.

Optional: Serve on a bed of alfalfa sprouts

Coconut Cream Mushroom Soup

Ingredients (Portions: 6 to 8)

· · · · · · · · · · 1 cup boiling water 1-1/2 lbs mixed fresh mushrooms (your choice of varieties), trimmed and sliced 2 onions, finely chopped 4 cloves garlic, minced 1/2 tsp dried thyme leaves or 2 sprigs fresh thyme 1 tsp sea salt 1/2 tsp cracked black peppercorns 1 bay leaf 4 cups organic vegetable or beef broth

4 tbsp. Virgin Coconut Oil

Instructions: 1. In a heatproof bowl, soak mushrooms in boiling water for 30 minutes. Drain through a fine sieve, reserving liquid. Pat mushrooms dry with paper towel and chop finely. Set aside. 2. In a skillet heat 1 tbsp (15 mL) Virgin Coconut Oil over medium heat. Add fresh mushrooms and cook, stirring, until they lose their liquid. Transfer to slow cooker stoneware. 3. In same pan, melt remaining 3 tbsp. Virgin Coconut Oil. Add onions and cook, stirring, until softened. Add reserved mushrooms, garlic, thyme, salt and peppercorns and cook, stirring, for 1 minute. Transfer to slow cooker stoneware. Add bay leaf, broth and reserved mushroom soaking liquid and stir to combine. 4. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Discard bay leaf. 5. When ready to serve, ladle soup into individual bowls. Comments: Don't need to have a slow cooker to make this, adjust times accordingly for stove-top prep.

Thai-style aubergine and coconut curry

Ingredients

500g of aubergines 1 green pepper 3 or 4 cloves of garlic A 3 or 4 cm piece of root ginger 1 teaspoon of white or black peppercorns half teaspoon of crushed red chilli 1 teaspoon of coriander seed Half teaspoon of cumin seed A piece of lemon grass 2 kaffir lime leaves 2 or 3 cups of coconut milk 2 teaspoons of sugar 1 teaspoon of salt 2 teaspoons of Virgin Coconut Oil Half of a lemon A few sprigs of fresh coriander and basil Pound all the dry seeds and spices then add the chopped ginger, lemongrass and garlic and pound everything to a paste. Fry the paste in a little oil until it starts to give off a nice strong smell, then add the coconut milk, sugar, lime leaves and some salt. When the mixture comes to the boil, add the aubergine, cut into 4 or 5 cm pieces, and roughly chopped green pepper. Cook until the aubergine is tender but not until it's falling apart. About 20 minutes should do. Add a little boiling water if the sauce starts to dry up. At the end of cooking time, add lemon juice and chopped or pounded basil and coriander. Serve with rice.

MARRAKECH CHICKEN AND LENTILS Ingredients:

· · · · · · · · · · · ·

1tbsp. 100% Pure Virgin Coconut oil 4 skinless chicken breasts chopped into pieces 6oz wholemeal flour 8oz brown lentils, rinsed and picked over 1 bunch spring onions, chopped 12 whole dried apricots (3 oz.), quartered 5oz golden raisins 2oz fresh parsley, chopped 1/2 tsp. fresh ginger, chopped 1/2 tsp. Salt, or to taste 1/4 tsp. EACH ground allspice, cinnamon, cumin and red pepper (cayenne) 120ml water with 1 teaspoon of vegetable Bouillon powder dissolved into it.

Heat oven to 350°F. Heat the coconut oil in a frying pan Coat the chicken pieces with flour, shaking off excess. Add to frying pan and cook until lightly browned, about 5 minutes. Remove and place on a plate. Add lentils, spring onions, apricots, raisins, parsley, ginger, salt and spices to frying pan. Cook, stirring, for 1 minute. Transfer to an oven proof dish. Put the chicken on top. Add water, cover and place in oven. Bake 30 minutes, uncover and bake 20 minutes longer or until chicken and lentils are tender. Serves 4

EGG CURRY

Ingredients

6 hard boiled eggs 2 tablespoons of virgin coconut oil 1 large onion (finely chopped) 1 clove garlic (finely chopped) 1 tablespoon of curry powder 1 cup of thick coconut cream ½ teaspoon of salt 1 teaspoon of lemon juice.

Method

1. Lightly fry the onion and garlic in the fat or oil for several minutes. 2. Add the curry powder, and continue cooking for 3-4 minutes. 3. Pour in the coconut cream, and simmer gently with the lid off the saucepan until a thick sauce is formed. 4. Add salt, lemon juice, and eggs cut into halves. Heat thoroughly

Variations

5. Add ½ tablespoon of tomato sauce to the curry sauce. 6. Cook 2 peeled and diced eggplant in the sauce, before adding the eggs. 7. Add 1 cup (200 grams) of cooked peas or other cooked vegetables to the sauce with the egg.

Chicken Breast Saute with Coconut Milk

Ingredients 2 chicken breast halves, boneless and skinless, tederloins separated 1 teaspoon salt 1 tablespoon virgin coconut oil 1/2 lime 1/3 cup coconut milk 3 small scallions or green onions, trimmed and finely sliced 1/4 cup chopped cilantro red pepper flakes to taste Directions Between sheets of wax paper pound the thicker side of the breast to make it overall more even in thickness and season lightly with salt. Heat the coconut oil in a skillet over moderate heat. Add the chicken breasts and tenderloins. Saute the chicken without disturbing the pieces for 4 to 5 minutes. Turn the chicken over when the top looks opaque (tenderloins may take only 2 to 3 minutes per side). Turn the chicken over to the other side and saute, undisturbed again for another 4 to 5 minutes or until the interior is cooked through. Remove the chicken to a plate. Squeeze the juice from the lime into the skillet and scrape up any coagulated meat juices into the lime juice; add the coconut milk, bring it to a simmer. Remove the skillet from the heat and whisk in the scallions and cilantro; season to taste with salt and dried red pepper flakes.

Thai Coconut Chicken

Ingredients 4 chicken breasts halved, skinned and deboned 1 (6 oz.) can coconut milk, unsweetened Juice of 2 fresh limes 1/3 cup rice flour Pinch of red pepper 1/3 cup sesame seeds Make a marinade of coconut milk, lime juice and red peppers. Place in plastic bag with chicken breasts and refrigerate overnight. Drain and save marinade. Mix rice flour and sesame seeds. Coat chicken breasts in flour mix. Fry in non stick skillet using 4 tablespoons of virgin coconut oil until chicken is golden brown. Remove chicken from skillet; add marinade and some or all of remaining flour to skillet. Cook for a few minutes until thickened pour over chicken. Add lime slices for color.

Island Coconut Salsa

Ingredients 1 cup flaked coconut 1 cup chopped cilantro 1 cup chopped green onion 2 tablespoons fresh lime juice 2 tablespoons minced fresh ginger 1 to 2 teaspoons minced garlic clove 1/2 teaspoon sea salt 1/2 cup virgin coconut oil Peel and deveining shrimp retaining tails; set aside. Combine coconut milk, lime juice, garlic, red peppers, cumin, coriander and pepper; pour over shrimp. Marinate no more than 1 hour. Thread shrimp and pineapple chunks on skewers. Broil or grill, 3 minutes per side, or until shrimp are done. Serve coconut shrimp on large lettuce leaves with Island Salsa on the side.

Philippine Chicken Adobo in Coconut Milk

Ingredients

2 tablespoons garlic, minced 1 onion, chopped 2 tablespoons virgin coconut oil 1 whole chicken, cut into 8-10 pieces 3 cups coconut milk, divided 1 teaspoon ground black pepper 1/4 teaspoon salt 1/4 teaspoon fresh ginger, grated 3 tablespoon vinegar 1 small piece chili (optional) In a soup pot, saute garlic and onion in 2 tablespoons virgin coconut oil. Add chicken pieces, 2 cups coconut milk, black pepper, salt, ginger and vinegar. Bring to a boil and simmer uncovered until chicken is very tender, about 1 hour and 10 minutes. Add chili (optional to taste) to make dish hot and spicy. Add remaining coconut milk, stir and simmer 2 to 3 minutes until sauce is thick and oily. Serve hot over rice.

Coconut Beer Batter Fried Shrimp with Pineapple Salsa

Ingredients · · · · · · · 2 eggs 1-3/4 cups all-purpose flour 3/4 cup beer 1 tablespoon baking powder 2 lb. medium shrimp, peeled and deveined 1 cup virgin coconut oil 3 cups grated coconut

Seasoning mix: · · · · · · · · 1 tablespoon cayenne pepper 2-1/4 teaspoons salt 1-1/2 teaspoons sweet paprika 1-1/2 teaspoons black pepper 1-1/4 teaspoons garlic powder 3/4 teaspoon onion powder 3/4 teaspoon dried thyme 3/4 teaspoon dried oregano

Thoroughly combine the ingredients for the seasoning mix in a small bowl and set aside.Mix 1-1/4 cups of the flour, 2 teaspoons of the seasoning mix, baking powder, eggs, and beer together in a bowl, breaking up all lumps until it is smooth. Combine the remaining flour with 1-1/2 teaspoons of the seasoning mix and set aside. Place the coconut in a separate bowl.Sprinkle both sides of the shrimps with the remaining seasoning mix. Then hold each shrimp by the tail, dredge in the flour mixture, shake off excess, dip in batter and allow excess to drip off. Coat each shrimp with the coconut and place on a baking sheet.Heat deep fryer to 350 F. Drop each shrimp into the hot oil and cook until golden brown, approximately 1/2 to 1 minute on each side. Do not crowd the fryer. Drain on paper towels and serve immediately. Lay shrimp on large lettuce leaves and serve with Pineapple Salsa dip. Garnish with lemon, orange, or lime wedges.

Pineapple Salsa

· · · · · · 1 cup finely chopped fresh pineapple 1/3 cup chopped red onion, 1/4 cup finely chopped fresh cilantro 1/4 cup pineapple preserves (or apricot-pineapple preserves) 1 tablespoon finely chopped seeded fresh jalapeno chili 1 1/2 tablespoons fresh lime juice 1/4 teaspoon ground black pepper

Salmon in Parchment

Ingredients: (Serving 4) · 8 ounces thin spaghetti · 1 tablespoon Virgin Coconut Oil · 1/4 teaspoon salt · 2 tablespoons fresh dill or parsley, chopped · 1 cup carrots julienned · 1 cup zucchini, julienned · 1 cup asparagus tips · 1 cup red bell pepper, julienned · 24-ounce salmon filet, cut into four 6-ounce pieces · 2 tablespoons Dijon mustard · 4 large sheets of parchment paper

Instructions: 1. 2. 3. 4. Heat oven to 400 degrees (F). Cook thin spaghetti in rapidly boiling water until al dente, drain, toss with a bit of virgin Coconut Oil, salt and chopped fresh dill or parsley. Rinse salmon filets and pat dry. Spread Dijon mustard evenly over the top of each one. Prepare the parchment. First, fold each piece of parchment in half. With scissors, cut the shape of half a heart from the folded side. (Remember the valentines you made in grade school?) Open the heart shape and place 1/4 of the pasta on the center of the paper, top with a salmon filet, and add the vegetables. Bring the sides of the heart over the fish and fold the edges together - starting at the top of the heart, overlapping the folded edge as you go. Fold the tip several times to secure it. 5. Place the pouches in the middle of the hot oven and bake for 10 minutes. Serve immediately in the sealed pouches, opening them just before eating.

Stove-Top Chicken Enchilada Lasagna

Ingredients: 2 Serving · 1 tablespoon Virgin Coconut Oil · 1/3 cup finely chopped onion (1 small onion) · 10-ounce can Old El Paso red enchilada sauce, divided · 1 to 3 teaspoons ground cumin · 12.5-ounce can chunk chicken breast in water, drained · 4 Old El Paso flour tortillas for burritos, 8-inch (from 11.5-ounce package) · 1 cup shredded pepper jack cheese (4 ounces) · 1 cup shredded Cheddar cheese (4 ounces) · 1/3 cup sliced jalapeno chiles (from jar) · 7-ounce can Old El Paso chopped green chiles · Sour cream Instructions: In 2-quart saucepan, melt butter over medium heat. Add onion; cook 3 to 5 minutes, stirring frequently, until tender. Reserve 1/4 cup enchilada sauce; add remaining sauce to onion. Stir in cumin and chicken. Reduce heat to medium-low; simmer uncovered 5 minutes. Lightly grease 10-inch skillet with butter or cooking spray; heat over low heat. Place 1 tortilla in skillet; top evenly with pepper Jack cheese and second tortilla. Spread chicken mixture over second tortilla; top with third tortilla. Sprinkle evenly with Cheddar cheese; top with jalapeno chiles and green chiles. Place fourth tortilla over chiles; spread reserved 1/4 cup enchilada sauce over top. Cover skillet; cook over low heat 18 to 20 minutes or until thoroughly heated. Remove from heat; let stand 10 minutes before serving. Cut into 4 wedges; serve topped with sour cream and, if desired, several additional jalapeno slices.

Homemade Salsa

Ingredients: 4 medium organic tomatoes, chopped 1 clove of garlic, crushed 1/2 cup red onion, chopped (or you can use scallions) 1 can (4 oz.) diced green chilies 1 (or more) Jalapeno peppers, seeded and diced. 1/3 cup of fresh cilantro, chopped 2 tablespoons olive or coconut oil 2 tablespoons lime juice 1/2 teaspoon salt and pepper to taste Combine all ingredients and let rest at room temperature for an hour before serving. This is good served over other foods or as a dip.

Virgin Coconut Oil Coleslaw

Ingredients: 1 cup Virgin Coconut Oil 2 tbsp. Stevia 1 tsp. dry mustard 1 tsp. celery seed 1 tsp. salt 1 tsp. white pepper 3/4 cup garlic red wine vinegar

Mix dry ingredients Add vinegar Slowly blends in VCO Pour over shredded cabbage.

Virgin Coconut Oil Mayonnaise

Ingredients: 1 whole egg 2 egg yolks 1 tablespoon Dijon mustard 1 tablespoon fresh lemon juice 1/2 teaspoon sea salt or Celtic salt 1/4 teaspoon white pepper 1/2 cup Virgin Coconut Oil (melted if solid) 1/2 cup extra virgin olive oil 1. Put the eggs, Dijon mustard, lemon juice, salt, and pepper into a food processor or blender: Then with the processor or blender running on low speed, start adding your oils very slowly. Start out with drops and then work up to about a 1/16-inch stream. It should take about two minutes to add the oil. 2. Continue blending until there is no free standing oil. Makes about 1 1/2 cups

Coconut Bread

Ingredients ¾ cup Organic Coconut Flour ½ cup Organic Virgin Coconut Oil, melted 6 eggs 2 tablespoons honey ½ teaspoon salt 1 teaspoon baking powder Method Blend together eggs, butter, honey and salt. Combine coconut flour with baking powder and whisk thoroughly into batter until there are no lumps. Pour into greased 9x5x3 inch or smaller loaf pan and bake at 175C (350F) for 40 minutes. Remove from pan and cool on rack.

Pancakes

Ingredients 2 eggs 2 tablespoons Organic Virgin Coconut Oil or melted 2 tablespoons coconut milk or whole milk 1 teaspoon sugar ¼ teaspoon salt 2 tablespoons sifted Organic Coconut Flour ¼ teaspoon baking powder Method Blend together eggs, oil, coconut milk, sugar and salt. Combine coconut flour with baking powder and thoroughly mix into batter. Heat 1 tablespoon of coconut oil in a skillet. Spoon batter onto hot skillet making pancakes about 2 ½ to 3 inches in diameter. Batter will be thick, but will flatten out when cooking. Makes about 8 pancakes.

Pecan Pancakes

Make Pancakes as directed above and add ½ cup of chopped pecans.

Blueberry Pancakes

Make Pancakes as directed and, after mixing in the coconut milk, fold in ½ cup of dry fresh blueberries.

Banana Nut Bread

Ingredients

1 ripe banana, mashed 8 eggs ½ cup coconut milk ½ cup brown sugar ½ teaspoon vanilla extract ½ teaspoon almond extract ½ teaspoon salt ¾ cup sifted Organic Coconut Flour 1 teaspoon baking powder ½ cup pecans or walnuts, chopped Method Blend together mashed banana, eggs, coconut milk, sugar, salt, vanilla and almond extracts. Combine coconut flour with baking powder and whisk thoroughly into batter until there are no lumps. Fold in nuts. Pour into greased 9x5x3 inch loaf pan and bake at 175C (350F) for 60 minutes. Remove from pan and cool on rack.

Honey Muffins

This is a basic coconut flour muffin recipe you can use to make a variety of muffins. Ingredients 3 eggs 2 tablespoons Organic Virgin Coconut Oil or butter, melted 2 tablespoons coconut milk or whole milk 3 tablespoons honey ¼ teaspoon salt ¼ teaspoon vanilla ¼ cup sifted Organic Coconut Flour ¼ teaspoon baking powder Method Blend together eggs, butter, coconut milk, honey, salt and vanilla. Combine coconut flour with baking powder and thoroughly mix into batter until there are no lumps. Pour batter into greased muffin cups. Bake at 205C (400F) for 15 minutes. Makes 6 muffins.

Brownies

Ingredients 1/3 cup Organic Virgin Coconut Oil or butter, melted ½ cup cocoa powder 6 eggs 1 cup sugar ½ teaspoon salt ½ teaspoon vanilla

½ cup sifted Organic Coconut Flour 1 cup nuts, chopped (optional) Method In a saucepan at low heat, blend together butter and cocoa powder. Remove from heat and let cool. In a bowl, mix together eggs, sugar, salt and vanilla. Stir in cocoa mixture. Whisk coconut flour into batter until there are no lumps. Fold in nuts. Pour batter into a greased 11x7x2 or 8x8x2 inch pan. Bake at 175C (350F) for 30-35 minutes.

Maple Pecan Cake

Ingredients ½ cup Organic Virgin Coconut Oil or butter, melted ½ cup coconut milk 12 eggs 1 cup brown sugar 1 teaspoon salt 1 teaspoon maple flavouring 1 cup sifted Organic Coconut Flour 1 teaspoon baking powder ¾ cup pecans, finely chopped Frosting Method Blend together butter, coconut milk, eggs, sugar, salt and maple flavouring. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Pour batter into a greased 11x7x2 inch or 9x9x2 inch pan. Fold nuts into batter. Bake at 175C (350F) for 35-40 minutes or until knife inserted into centre comes out clean. Cool and cover with maple frosting.

Crepes

Ingredients 2 tablespoons sifted Organic Coconut Flour 2 tablespoons Organic Virgin Coconut Oil or butter, melted 2 eggs 1 teaspoon sugar teaspoon salt 1/3 cup whole milk Method

Blend together eggs, oil, sugar and salt. Thoroughly mix in coconut flour. Stir in coconut milk. Heat 1 tablespoon of coconut oil in a small skillet. Pour a quarter of the batter into the skillet; immediately rotate skillet until a thin even layer of batter covers the bottom of the skillet. Crepe should be about 5 to 6 inches in diameter. Cook until batter is bubbly and cooked around the edges. Turn and cook other side. Cover one side of crepes with your choice of chopped fruits, nuts or jelly. Roll up and sprinkle with powdered sugar or top with whipped cream. Makes 4 crepes.

Drop Biscuits

Ingredients 1/3 cup sifted Organic Coconut Flour ¼ cup Organic Virgin Coconut Oil or butter, melted 4 eggs ¼ cup honey ¼ teaspoon salt ¼ teaspoon baking powder Method Blend together eggs, butter, honey and salt. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Drop batter by the spoonful onto a greased cookie sheet. Bake at 205 Degree C (400F) for 14 to 15 minutes. Makes 8 biscuits.

Cheese Biscuits

Ingredients ¼ cup Organic Virgin Coconut Oil or butter, melted 1/3 cup sifted Organic Coconut Flour 4 eggs ¼ teaspoon salt ¼ teaspoon onion powder ¼ teaspoon baking powder ½ cup sharp cheddar cheese, shredded

Method Blend together eggs, butter, salt, and onion powder. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Fold in cheese. Drop batter by the spoonful onto a greased cookie sheet. Bake at 205 Degree C (400F) for 15 minutes. For a cheesier biscuit increase cheese to ¾ cup.

Cranberry Walnut Coconut Bread

Ingredients 2/3 cup Organic Coconut Flour ½ cup Organic Virgin Coconut Oil or butter, melted ½ cup coconut cream, melted ½ cup sugar 1 teaspoon vanilla 1 teaspoon lemon extract ½ teaspoon salt 1 teaspoon baking powder

1 cup dried cranberries ½ cup walnuts, chopped Method Blend together eggs, coconut milk, sugar, vanilla, lemon extract and salt. Combine coconut flour with baking powder and whisk thoroughly into batter until there are no lumps. Fold in cranberry sauce and nuts. Pour into greased 9x5x3 inch loaf pan and bake at 175 Degree C (350F) for 60 minutes. Remove from pan and cool on rack.

Blueberry Coconut Muffins

Ingredients ¼ cup sifted Organic Coconut Flour 3 tablespoons Organic Virgin Coconut Oil or butter, melted 3 eggs 3 tablespoons honey ¼ teaspoon salt ¼ teaspoon vanilla teaspoon almond extract ¼ teaspoon baking powder ½ cup fresh blueberries Method Blend together eggs, butter, honey, salt and vanilla. Combine coconut flour with baking powder and thoroughly mix into batter until there are no lumps. Fold blueberries into batter. Blueberries should be dry. If rinsed, dry them off before adding to batter. Pour batter into greased muffin cups. Bake at 205 Degree C (400F) for 16-18 minutes. Makes 6 muffins.

Orange Muffins

Ingredients ¼ cup sifted Organic Coconut Flour 2 tablespoons coconut cream/milk 3 eggs 2 tablespoons orange juice concentrate, no water added 3 tablespoons honey ¼ teaspoon salt teaspoon almond extract ¼ teaspoon baking powder 2 teaspoons orange peel, finely diced Method Blend together eggs, orange juice concentrate, coconut milk, honey, salt and almond extract. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Fold in orange peel. Pour batter into greased muffin cups. Bake at 205 Degree C (400F) for 18-20 minutes. Makes 6 muffins.

Walnut Raisin Muffins

Ingredients ¼ cup sifted Organic Coconut Flour 2 tablespoons Organic Virgin Coconut Oil or butter, melted 2 tablespoons coconut cream/milk 3 eggs 3 tablespoons honey ¼ teaspoon salt ¼ teaspoon vanilla ¼ teaspoon baking powder 1/3 cup raisins 1/3 cup walnuts, chopped Method Blend together eggs, butter, coconut milk, honey, salt and vanilla. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Fold in raisins and walnuts. Pour batter into greased muffin cups. Bake at 205 Degree C (400F) for 15 minutes. Makes 6 muffins

Banana Nut Muffins

Ingredients ¼ cup sifted Organic Coconut Flour 2 tablespoons Organic Virgin Coconut Oil or butter, melted 3 eggs ½ ripe banana, mashed 3 tablespoons brown sugar ¼ teaspoon salt ½ teaspoon vanilla ¼ teaspoon baking powder ¼ cup walnuts or pecans, chopped Method Blend together eggs, butter, banana, sugar, salt and vanilla. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Fold in nuts. Pour batter into greased muffin cups. Bake at 205 Degree C (400F) for 18 minutes. Makes 6 muffins.

Coconut Almond Cookies

Ingredients ½ cup sifted coconut flour ½ cup chopped almonds, lightly toasted ½ cup butter

1 cup sugar ¼ teaspoon salt 4 eggs ¾ teaspoon almond extract 1½ cups grated or flaked coconut Method Preheat oven to 175C (350F). Put almonds in an oven safe pan and bake for about 8 minutes or until lightly browned. Remove from oven and let cool. Mix together butter, sugar, salt, eggs and almond extract. Stir in flour, coconut and toasted almonds. Let batter rest for 4 to 5 minutes to allow it to thicken slightly. Drop batter in spoon-size mounds 1 inch apart on greased cookie sheet. Bake at 190 Degree C (375F) for 15 minutes or until lightly browned. Cool slightly and remove from cookie sheet. Makes about 2 dozen cookies.

Chocolate Cookies

Ingredients ¼ cup coconut flour ¼ cup butter or virgin coconut oil 1/3 cup cocoa powder 3 eggs 1/3 cup sugar ¼ teaspoon salt ¼ teaspoon vanilla Method In a saucepan at low heat, melt butter and stir in cocoa powder. Remove from heat and let cool. In a bowl, combine eggs, sugar, salt and vanilla; stir in cocoa mixture. Whisk coconut flour into batter until there are no lumps. Let batter rest for 4 to 5 minutes to allow it to thicken slightly. Drop batter by the spoonful on greased cookie sheet. Bake at 175 Degree C (350F) for 14 minutes. Makes about 16 cookies.

Pecan Delights

Ingredients 1 cup coconut flour ½ cup butter 1 cup brown sugar 4 eggs ½ teaspoon vanilla teaspoon salt 1½ cups grated or flaked coconut ¾ cup pecans, chopped Method Mix together butter, sugar, eggs, vanilla, salt, coconut and pecans. Stir in coconut flour. Drop batter in spoon sized mounds 1 inch apart on greased cookie sheet. Bake at 190 Degree C (375F) for 14 to 15

minutes or until lightly browned. Cool slightly and remove from cookie sheet. Makes about 2 dozen cookies.

Peanut Butter Cookies

For these cookies, use natural peanut butter, without hydrogenated oil or added sugar. The oil in natural peanut butter usually separates and rises to the top of the jar if allowed to sit for any extended period of time. Mix this oil into the peanut butter. Do not pour it out. If you do pour it out, replace it with an equal amount of melted coconut oil. Maintaining the original fat content of the peanut butter produces the best results with this recipe. Ingredients ½ cup coconut flour 1 cup natural peanut butter ½ cup peanuts, coarsely chopped (optional) 1½ cups brown sugar 4 eggs ½ teaspoon vanilla ½ teaspoon salt Method Mix together peanut butter, peanuts, sugar, eggs, vanilla and salt. Stir in peanuts and coconut flour. Batter will be runny. Drop by the spoonful 2 inches apart on greased cookie sheet. Bake at 190 Degree C (375F) for 14 to 15 minutes. Cool slightly and remove from cookie sheet. Makes about 3 dozen cookies.

Coconut Chocolate Chip Cookies

Ingredients 1 cup coconut flour ½ cup butter, melted 1 cup brown sugar 4 eggs ½ teaspoon vanilla teaspoon salt 1½ cups grated or flaked coconut ¾ cup semisweet chocolate chips Method Mix together butter, sugar, eggs, vanilla and salt. Stir in coconut, chocolate chips and coconut flour. Drop batter in spoon-sized mounds 1 inch apart on greased cookie sheet. Bake at 190 Degree C (375F) for 14 to 15 minutes. Cool slightly and remove from cookie sheet. Makes about 2 dozen cookies.

Brownies

Ingredients ½ cup coconut flour 1/3 cup butter or virgin coconut oil ½ cup cocoa powder 6 eggs 1 cup sugar ½ teaspoon salt ½ teaspoon vanilla 1 cup nuts, chopped (optional)

Method In a saucepan at low heat, blend together butter and cocoa powder. Remove from heat and let cool. In a bowl, mix together eggs, sugar, salt and vanilla. Stir in cocoa mixture. Whisk coconut flour into batter until there are no lumps. Fold in nuts. Pour batter into a greased 11x7x2 or 8x8x2 inch pan. Bake at 175 Degree C (350F) for 30-35 minutes.

Cheese Crackers

This is a delicious wheat-free, sugar-free snack that is quick and easy to make. They look like cookies with a crispy cookie-like texture but the taste is distinctly that of a cracker. Ingredients ½ cup coconut flour ½ cup almond flour * 2 eggs ¼ cup butter, melted ¼ teaspoon salt 3 cups sharp cheddar cheese, shredded Method Blend together almond flour, eggs, butter, salt and cheese. Add coconut flour and kneed the dough in your hands for 2 to 3 minutes. Form dough into 1 inch balls, place on an un greased cookie sheet and flatten to a diameter of about 2 to 2½ inches. Bake at 205 Degree C (400F) for 15 minutes. These crackers taste best straight from oven and slightly crisp. Leftover crackers can be reheated at 205 Degree C (400F) for about 4 minutes. Makes about 16 crackers. Almond flour can be replaced with nut meal if desired. To make nut meal grind raw nuts in a food processor. You may use almonds, pecans, walnuts or any nut of your choice.

Chocolate Cake

Ingredients ¾ cup butter or virgin coconut oil 1 cup coconut flour ½ cup coconut cream/milk or whole milk 1 cup cocoa powder 12 eggs 2¼ cups sugar 1 teaspoon salt 1 teaspoon vanilla 1 teaspoon baking powder Marshmallow frosting Method Melt butter in a saucepan over medium heat. Mix in cocoa powder. Remove from heat and set aside. In a bowl mix together eggs, coconut milk, sugar, salt and vanilla. Stir in cocoa mixture. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Pour batter into greased 11x7x2 inch or 9x9x2 inch pan. Bake at 175 Degree C (350F) for 35-40 minutes or until knife inserted into centre comes out clean. Cool. Fill layers and cover top and sides of cake with marshmallow frosting or the frosting of your choice.

Carrot Cake

Ingredients 1 cup coconut flour ½ cup butter, melted ½ cup coconut cream/milk 12 eggs 1 teaspoon vanilla 1 cup sugar 1 teaspoon salt 1½ teaspoons ground cinnamon 1 teaspoon ground nutmeg ½ teaspoon ground cloves 1 teaspoon baking powder 2 cups finely grated carrot ½ cup nuts, chopped Frosting Method Combine butter, coconut cream, eggs and vanilla. In a separate bowl, mix together sugar, salt and spices. Stir into wet mixture. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Fold in carrots and nuts. Pour batter equally into 2 greased 8 or 9x1½ inch layer cake pans or one 9x9x2 inch pan. Bake at 175 Degree C (350F) for 35-40 minutes or until knife inserted into centre comes out clean. Cool. Cover with lemon swirl frosting or lemon butter frosting.

Strawberry Shortcake

These delicious little shortcakes are made in muffin cups. Ingredients ¼ cup coconut flour 3 tablespoons butter, melted 3 eggs 3 tablespoons honey ¼ teaspoon salt ¼ teaspoon vanilla ¼ teaspoon baking powder Method Blend together butter, eggs, honey, salt and vanilla. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Pour batter into greased muffin cups. Bake at 205 Degree C (400F) for 15 minutes. Serve topped with fresh strawberries and whipped cream. Makes 6 cakes.

Meat Loaf

Ingredients ½ cup coconut flour 3 eggs 1 cup finely chopped onion ½ cup chopped bell pepper 1 teaspoon salt ½ teaspoon black pepper teaspoon thyme teaspoon marjoram 1 pound ground beef 1 16-ounce can tomato sauce Method Combine coconut flour, eggs, chopped onion, bell pepper, salt, black pepper, thyme and marjoram in a bowl. Add ground beef and 1 cup (8 ounces) of tomato sauce and mix well. Shape mixture into a loaf and place in a baking dish. Pour the remaining 1 cup of tomato sauce over the top of the loaf. Bake at 175 Degree C (350F) for 1¼ hours. Makes 6 to 8 servings

Ice cream

The Asian version of "ice cream," made with coconut milk instead of dairy products. INGREDIENTS: · · · · · 4 cups unsweetened coconut milk 1/2 cup superfine sugar or granulated sugar, or to taste 1/4 teaspoon coconut extract, optional 1 1/4 cups unsweetened coconut flakes 1/4 cup toasted coconut, optional

PREPARATION: Combine the coconut milk and sugar, stirring to dissolve the sugar. Stir in the extract and the coconut flakes. Chill in the freezer, stirring occasionally until hardened, or prepare in an ice cream maker according to the manufacturer's directions.

Chocolate Almond Bark

By Marie Sooklaris This is a sugar-free recipe that uses stevia powder as a sweetener. If you use any other type of sweetener, you will have to experiment with amounts of sweetener. Being that I'm low-carb and a natural girl, I won't use anything but stevia to sweeten. I'm still suspicious of sucralose (Splenda), I don't trust aspartame, and simply cannot do sugar of any kind. That's just me. 4 T. (1/4 Cup) Virgin Coconut Oil 1-1.5 T. alkalized Cocoa Powder (your favorite -- I like Valrhona) 2 oz. (by weight) almonds

1/4 t. stevia rebaudiana powder Place small pan or steel bowl with coconut oil on very low burner just enough to melt coconut butter but not for the purposes of heating it. In fact, remove from heat before all coconut butter melts. The ambient heat will finish the job. Stir to melt down the white gobs. Add in cocoa powder and stevia and using rubber spatula, stir to combine and blend well. Taste chocolate mixture and adjust seasonings if needed. You might want to add more stevia, but add it in 1/8 or 1/16 teaspoon increments. Chop or grind almonds (or other nut or combination of nuts and seeds, for that matter) to desired chunkiness or fineness (I used food processor for fine grind), then toast by placing in non-stick skillet on medium heat and stirring occasionally with spatula until they just warm or turn a little golden (to your preference). Blend nuts (and/or nut/seed combo) into chocolate mixture. Have chilled a metal bakeware lasagna or cake pan or pans in freezer for ten minutes or so. Remove from freezer and line with plastic wrap. You may need to moisten side walls of pan with a finger's dab of water so plastic wrap sticks to it. Then pour chocolate/nut mixture into chilled pan and spread to desired thickness. Some like it thin and crackly. Some like it a little thicker. Try the thinner version first because I know that is popular. Pop it in refrigerator or freezer on level shelf and let it sit 10 minutes or so. It will harden quickly and breaks with a snap and is so much fun to eat. (It melts in your hand -- ! ! ! -- so you may want to handle it with plastic wrap. Or what I do is break it into bite size pieces and keep it in a container lined with plastic wrap in the fridge or freezer, that is if it lasts that long!) Aside from almonds, I have used and like a combination of equal amounts of shredded coconut, macadamia nuts and almonds. Or toasted sesame seeds. Or add some flax meal as well (don't toast so you preserve the EFAs). Pecans, walnuts, whatever you like. Experiment with how fine or coarse you like your nut mixture. This whole proposition can be accomplished in less than 20 minutes. From "Hershey's Bar with Almonds or See's Candies Almond Bark fantasy" to healthy coconut oil and stevia sweetener alternative, just as quick as running down to the corner store for a candy bar, only much better for you. Enjoy... ; ) Marie Sooklaris

POTATO AND BANANA CHIPS

Method

1. Peel the potatoes (or sweet potato, etc.) and cut into slices, then into sticks. These sticks should be about the size of your little finger. 2. Bananas should be peeled and cut into thin slices while not quite ripe. The slices should be as thick as a pencil. 3. Before cooking, put the chips in cold water for half an hour, then take them out and dry carefully in a towel. 4. Heat up the DME coconut oil in a saucepan or deep frypan. Test the temperature of the oil by dropping in a chip. If it comes up with lots of bubbles around it, the oil is hot enough. 5. Put the chips into the oil a handful at a time. Do not put too many in or the hot fat might overflow into the fire. The time taken until they are cooked will depend on the size of the chips and the type of food. 6. Gently turn the chips around with a ladle or large spoon after about 10 minutes (5 minutes for banana chips) to brown them evenly. 7. When the chips are light brown they are ready to take out. Use a spoon with holes or a large metal strainer. DO NOT USE PLASTIC as it will melt in the hot oil. 8. Drain the chips on a clean towel or on newspaper, to get rid of the extra oil.

CASSAVA DROPS

Ingredients

4 cups of grated cassava (fresh) 3 cups of coconut

Method

1. 2. 3. 4.

Grate the cassava. Mix in the coconut cream. Place dessertspoons of the mixture in rows on a greased tray. Place tray in a moderate oven until done.

COCONUT CREAM (miti)

Ingredients

1 cup thick coconut cream ¼ cup lemon juice ½ teaspoon salt 1 teaspoon grated onion ½ teaspoon chopped chilli

Method

1. Combine all ingredients and serve fresh. Alternatively, miti can be left to ferment for a few days. During this time it develops a stronger acid flavour. Makes 1½ cups.

COCONUT CREAMED FISH

Ingredients

750gms fish fillets 2 cups coconut cream 2 tablespoon chopped onions 1 teaspoon salt 1 tablespoon cornflour tomato chilli oil seasoned flour

Method

1. Cut fish into servings.

2. Pour coconut cream into saucepan. add finely chopped onion, salt, chilli (can be left out) and corn flour, mixed to a paste with part of the cream. 3. Bring to boiling point, stirring all the time. Do not boil, but keep at simmering point for a few minutes. 4. Dip fish in seasoned flour then fry till brown in hot oil. Drain well. Place fish in a casserole, pour over the sauce, put slices of tomatoes on top of fish, cover and bake at 150° C (300° F) for about 20 minutes. Serve with lemon wedges.

COCONUT BUTTER SLICE

Ingredients

Base: ½ cup coconut oil ½ Cup sugar 1 egg 1 cup flour 1 teaspoon baking powder ¼ teaspoon salt. Topping: 1 cup freshly grated coconut 3 tablespoon melted butter 5 tablespoons brown sugar

Method

1. 2. 3. 4. 5. 6.

Base: Cream butter with sugar. Beat in egg. Sift flour with baking powder and salt. Fold into butter mixture. Spread in greased 30 cm x 20cm tin. Bake in a 180C [350 F] oven for 25 minutes. Leave to cool.

Topping: 7. Mix together freshly grated coconut, melted butter and sugar. 8. Spread over hot base. 9. Place under grill for 3 to 4 minutes or until brown. 10. Leave to cool, then slice.

COCONUT BISCUIT

Ingredients

½ cup coconut oil 1 egg 2 cups flour 1 teaspoon salt 1 cup dried coconut 1 cup sugar 1 Teaspoon vanilla

1 teaspoon baking powder 1 tablespoon milk

Method

1. Blend butter with sugar. 2. Beat in egg and vanilla. 3. Sift flour with baking powder and salt. Add coconut. Fold into butter mixture alternating with milk. 4. Drop by spoonfuls onto greased baking sheet. Bake in 200° C oven for 8-10 minutes 5. Yield 3% dozen

Coconut Broth with Prawns

As served at the wedding of Prince Frederick and Princess Mary of Denmark

Ingredients

PRAWNS 18 prawns shelled and de-veined BROTH: 400ml coconut milk 50g fish trimmings, flesh only 100g eschalots, peeled and halved 1 lime leaf 400ml fish stock 100g coconut milk powder 50g butter LIME SYRUP 1 lime zested and juiced 50ml water 50g sugar SPICE MIX 1 tsp chilli flakes 1 tsp of ground ginger 1 tsp garlic powder 1 tsp coriander seeds, ground 1 tsp ground lemon myrtle GARNISH Fresh coriander (optional)

Method

1. BROTH: Melt butter in a pot and add eschalots and cook fish trimmings on low heat, add fish stock, coconut milk and powder and lime leaf before the fish colours, and bring to the boil. Simmer for 10 mins; take off the heat and leave to infuse for one hour. Remove the lime leaf, blend and strain through a fine strainer and set aside

2. LIME SYRUP: Peel skin off the lime. Using a sharp knife remove the white pith, and julienne. Blanch in a little bit of boiling water, to remove bitter taste. Mix together sugar, water, lime juice and lime zest and boil until sugar dissolves. 3. SPICE MIX: Combine spices together. 4. TO SERVE: Dice prawns, heat broth and lightly poach diced prawns for 30 seconds. Do not overcook. Place ground spice mix in the middle of a bowl with 3 prawns on top, and pour broth over. To garnish, remove some lime zest from syrup and place on prawns; drizzle with a little syrup. (optional garnish: coriander). 5. Beat in egg. Sift flour with baking powder and salt. 6. Fold into butter mixture. 7. Spread in greased 30 cm x 20cm 8. tin. Bake in a 180°C [350°F] oven for 25 minutes. Leave to cool.

White Christmas

Ingredients

1 cup coconut oil 1 cup Rice Bubbles 1 cup full cream milk powder 1 cup icing sugar 1 cup coconut 60g glace red cherries 60g glace green cherries 100G glace ginger

Method

1. Melt coconut oil 2. Combine in a bowl Rice Bubbles, powdered milk, coconut, icing sugar, chopped fruits & mix well. 3. Pour in coconut oil, stir with fork until well combined. 4. Pour mixture into 28cm x 18cm (11in x 7in) lamington tin which has been lined with greased greaseproof paper, press down with fork 5. Store in refrigerator

(Note: Traditionally White Christmas is made with Copha which is hydrogenized Refined, Bleached and Deodorized coconut oil leaving it tasteless amongst other things. This recipe gives a slightly oily texture and melts at a lower temp then if copha had been used. Hydrogenation raises the melting point of any oil and is completely unnatural. Keep refrigerated until ready to eat).

Thursday, July 27, 2006

Read more!

posted by Mohave Publishing at 4:00 PM | 0 comments

Thursday, July 20, 2006

Bananas in Coconut Milk

Coconut milk gives a sweet flavor to the bananas in this quick and easy recipe. It makes a light dessert for four people.

INGREDIENTS: * * * * 4 large bananas 2 cup coconut milk 3 tablespoons of Sucanat or Rapadura 1/2 teaspoon ground cinnamon

Peel the bananas and cut into bite-sized pieces.

In a medium saucepan, bring the coconut milk to a boil. Add the sugar and cinnamon, stirring to dissolve. Add the bananas. Bring back to a boil, then turn down the heat and simmer for 3 - 5 minutes, until the bananas are tender but not mushy. Serve hot. Sprinkle extra cinnamon or grated coconut on top, if desired.

To learn the weight loss diet secrets of coconut oil see our FREE ebook at http://coconut-oil-diet.com now! Read more!

posted by Mohave Publishing at 4:57 PM | 0 comments

Thursday, July 06, 2006

Grenadian Conchee

Here is a recipe I found on the Delicious Living Magazine website at http://deliciouslivingmag.com

Serves 10-12 In Grenada, cornmeal cooked with coconut milk is called "coo coo," a savory polenta. For dessert, these ingredients are transformed into a homey, spiced pudding, which is served during holiday season at Spice Island Beach Resort on Grand Anse Beach. Use a banana-leaf wrapper for an authentic and exotic presentation.

Conchee 1 cup cornmeal 2 tablespoons grated sweet potato 1/4 cup grated or canned pumpkin 1/2 teaspoon cinnamon Pinch grated nutmeg 1 teaspoon ground ginger 1/2 cup sugar, to taste 2 tablespoons butter, softened 4 tablespoons raisins 1 cup grated unsweetened coconut 1/3-1/2 cup coconut milk Custard sauce 2 eggs 2 teaspoons confectioners' sugar 1 cup whole milk 3 ounces simple syrup* 3 drops vanilla extract 2 tablespoons brandy 1. For the conchee: Combine cornmeal, potato, pumpkin, spices, sugar, and butter and mix well. Add raisins and grated coconut. Add just enough coconut milk to make a soft dough. Place mixture in the middle of a large sheet of foil. Fold over foil and, using fingers, compress mixture into a long sausage shape. Fold and seal open ends of foil with a double bend to ensure a tight seal. Place foil packet on a steaming basket in a large pot with 2 inches of water (curve foil packet if necessary to fit). Bring water to boil, cover pot, and steam 20

minutes. 2. While conchee is steaming, prepare custard sauce: Beat eggs with sugar and a little of the milk. Put remaining milk into a saucepan and heat gently until lukewarm. Beat warmed milk into egg mixture. Pour mixture and simple syrup into a double boiler and set over simmering water. Stirring constantly, cook custard, not allowing it to boil, until it is thick and creamy, about 15 minutes. Stir in vanilla. Remove from heat and stir in brandy. 3. Once conchee is cooled slightly, open foil and cut into slices with a sharp knife. Coat serving dish with custard sauce; place conchee slices in sauce to absorb. (Do not cover conchee with sauce.) Serve warm.

*Note: To make simple syrup, simmer equal parts water and sugar, stirring, until sugar dissolves.

Check out the weight loss secrets of coconut oil at http://coconut-oildiet.com now! Read more!

posted by Mohave Publishing at 4:45 PM | 0 comments

Wednesday, June 21, 2006

Easy Summer Coconut Lime Fruit Salad

Ingredients:

· 1/2 cup organic sour cream · 1/2 cup unsweetened coconut milk · 2 tablespoons lime juice · 2 tablespoons raw sugar · 2 seedless oranges, peeled, sectioned and chopped · 2 green apples, cored and chopped · 2 ripe nectarines, pitted and sliced · 1 ripe mango, peeled, pitted and diced · 1 cup strawberry halves

Combine sour cream, coconut milk, lime juice and sugar in small bowl; stir until smooth. Gently toss remaining ingredients in large bowl. Pour coconut milk mixture over fruit. Toss to coat well. Serve immediately or cover and refrigerate up to 4 hours. Makes 6 to 8 servings.

Caribbean Run Down 1 pound of codfish or another mild fish (or lobster) 3 tablespoons lime or lemon juice. 3 cups coconut milk 1 large onion 3 cloves garlic finely chopped hot pepper to taste 1 lb. tomatoes, peeled and chopped 1 tablespoon vinegar sea salt and freshly ground black pepper to taste 1 tablespoon vinegar Pour the lime juice over the fish and set aside. Cook the coconut milk in a heavy frying pan until it is oily. Add the onion, garlic and cook until the onion is tender. Add the hot pepper, tomatoes, salt and pepper, thyme and vinegar. Stir and cook very gently for 10 minutes. Drain the fish, add the other ingredients and cook until the fish is tender, about 10 minutes.

Coconut Oil Tortilla Chips 12 (6 to 7 inch) corn tortillas 1 cup of coconut oil 1/2 teaspoon salt With a large sharp knife, cut tortillas into quarters. If making strips, cut across the tortillas to make strips the width you want. In a medium size skillet, heat the oil over medium-high heat until a strip of tortilla starts to sizzle immediately when dipped into the hot oil. Fry the tortilla pieces in batches about 2 minutes or until crisp and lightly browned. Remove with a slotted spoon or tongs, and drain on paper towels. While the chips are still hot sprinkle lightly with sea salt, if desired. Serve with salsa. Makes about 48 chips.

Banana Coconut Pops 2 Bananas Raw Honey Desiccated Coconut popsicle sticks Peel the bananas, then cut them in half and push popsicle sticks into the bottom of both pieces of banana. Roll the bananas in honey, and then in the coconut. Place the banana pops on a baking tray lined with a sheet of baking paper and then freeze. Your banana pops will be ready to eat the next day.

Honey Mustard Sauce

Stir together: 1/3 cup sour cream 1/3 cup Dijon style mustard 1/3 cup honey 3/4 teaspoon ground red cayenne pepper 1/4 teaspoon salt

Shrimp in Coconut Milk

Ingredients: 1 1/2 pounds large size shrimp 1 tablespoon ghee (clarified butter) or coconut oil 2 onions, thinly sliced 2 garlic cloves, crushed 1 teaspoon fresh ginger, finely grated 2 red chili peppers (or fresh green peppers) 1 teaspoon ground turmeric 8 curry leaves 2 cups coconut milk 1 teaspoon salt 1 lemon juice to taste Directions Wash shrimp, shell and devein. Heat ghee or coconut oil and fry onions, garlic and ginger until onions are soft but not browned. Add chilies, turmeric, and curry leaves and fry 1 minute longer. Add coconut milk and salt and stir while bringing to simmering point. Simmer uncovered for 10 minutes, then add shrimp and cook 10-15 minutes more. Remove from heat and add lemon juice to taste.

Pan-fried Fresh Coconut Shrimp

1 c. flour (more if needed) 2 eggs

1 1/2 c. finely grated fresh coconut 1 1/2 lb. jumbo shrimp, peeled & deveined sea salt ground black pepper 4-5 tablespoons clarified butter or olive oil Lime wedges Apricot Dipping Sauce (see below) Directions: Place flour in shallow bowl, place eggs in another, and place coconut in third bowl. Season shrimp with salt and pepper to taste. Heat butter in frying pan over medium flame. Dip each shrimp first in flour, shaking off excess, then in egg, then in coconut. Pan fry shrimp until firm and golden brown about 1 minute per side. Drain on paper towels. Serve with lime wedges and Apricot Dipping Sauce. Apricot Dipping Sauce Combine: 1 cup of apricot jam 1 teaspoon prepared horseradish 1 dash of salt 1 tablespoon lime juice

Island Coconut Salsa · · · · · · · · 1 cup flaked coconut 1 cup chopped cilantro 1 cup chopped green onion 2 tablespoons fresh lime juice 2 tablespoons minced fresh ginger 1 to 2 teaspoons minced garlic clove 1/2 teaspoon sea salt 1/2 cup olive oil or macadamia nut oil

Peel and devein shrimp retaining tails; set aside. Combine coconut milk, lime juice, garlic, red peppers, cumin, coriander and pepper; pour over shrimp. Marinate no more than 1 hour. Thread shrimp and pineapple chunks on skewers. Broil or grill, 3 minutes per side, or until shrimp are done. Arrange coconut shrimp on large lettuce leaves. Serve with Island Coconut Salsa on the side.

Pumpkin Soup

1 tablespoon Coconut Oil 1 tablespoon butter 1 clove garlic, chopped 4 shallots, chopped 2 small fresh red chili peppers, chopped

1 tablespoon chopped lemon grass 2 1/8 cups chicken stock 4 cups peeled and diced pumpkin 1 1/2 cups unsweetened coconut milk 1 bunch fresh basil leaves In a medium saucepan, heat oil and butter over low heat. Sauté the garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk, and pumpkin and bring ALMOST to a boil. Simmer on a low heat until pumpkin softens. In a blender, blend the soup to the consistency you prefer (smooth or chunky). Pour back into the soup pan, heat and serve with basil leaves. Some add extra cayenne at this point. Traditional pumpkin soup is usually quite hot and spicy.

David's Asparagus Soup

1 pound fresh asparagus, trimmed and cut into 1 inch pieces ½ cup chopped onion ½ cup chopped celery ½ cup chicken broth 4 tablespoons Coconut Oil 6 tablespoons flour/arrowroot powder 1 teaspoon Celtic Sea Salt® Brand 1 pinch cayenne pepper 1 teaspoon marjoram fresh (1 tablespoon dried) 2 cans coconut milk (the ones I found were 13.5 ounces) 1 teaspoon fresh squeezed lemon juice In a large saucepan, combine asparagus, chopped onion, and 1/2 cup chicken broth. Cover, and bring to a boil over high heat. Reduce heat immediately, and simmer uncovered until asparagus is tender, about fifteen minutes. Take half this mixture and puree it in a blender. Set aside. In the same saucepan, melt the coconut oil over medium heat. Stir in the flour/arrowroot powder and whisk. Cook, stirring constantly till the mixture turns golden brown. Do not burn. Add the spices. Turn down the heat to low. Stir in the pureed vegetables and the cooked vegetables. Add the lemon juice, and coconut milk, stir frequently, do not boil. When it reaches serving temperature, serve immediately. (In San Francisco, some of the finer restaurants add a bit of brandy and a few drops of Tabasco® sauce to creamed soups. Go ahead, you deserve it!)

Organic Coconut Carrot Cake

8oz organic grated carrots 8oz organic soft brown sugar (can be replaced with just under 8oz of SucanatTM and a tablespoon of Maple Syrup) 6oz Coconut Oil 4oz organic whole wheat baking flour 2oz organic chopped walnuts 2 organic free range eggs Grated peel of 1 organic orange 1 teaspoon baking soda 1 teaspoon ground cinnamon Beat all the above ingredients together and place in a baking tin greased with virgin coconut oil. Cook in preheated oven at 350 degrees for 45 ­ 60 minutes. (Check with a fork - the cake is ready when it doesn't stick) For the best coconut oil around, shop where we shop:

Coconut Spuds

1 large baking potato per person 1-3 cloves garlic per person 1 tablespoon of Coconut Oil per person Preheat oven to 375 degrees. Melt the coconut oil on the stove. Slice thickly the potatoes (with the skins on) and place them on a baking pan greased with coconut oil. Crush the garlic and spread over the potato slices. Pour the melted coconut oil over potatoes and sprinkle Celtic Sea Salt® Brand over them. Bake for about 20 minutes and turn. Cook for about 20 minutes more or until crunchy.

Super Salad Dressing

[Mock Miracle Whip® -- it has been called, but it's BETTER than Miracle Whip®

Updated 6/21/07

4 Egg Yolks 1 teaspoon Celtic Sea Salt® Brand, or Himalayan Crystal Salt 2 teaspoons Dry Mustard 2 tablespoons Unpasteurized Apple Cider Vinegar 2 Cups Grape Seed Oil or Safflower Oil (our choice is the Grape Seed Oil) The following are three different options (each is delicious) depending on what you think your body needs.

a. 1 Cup Coconut Oil or b. 3/4 Cup Coconut Oil and 1/4 Cup Flax Oil or c. 1/2 Cup Coconut Oil and 1/2 Cup Flax Oil (this is my favorite, see below) 3 tablespoons Arrow Root Powder (or Corn Starch or cake flour) 1 Cup Water 4 tablespoons Honey 1/4 Cup + 2 tablespoons Unpasteurized Apple Cider Vinegar 1 tablespoon Celtic Sea Salt® Brand 1/3 Cup fresh squeezed lemon juice (keeps the dressing from separating) Mix up the first teaspoon of salt with 2 tablespoons of vinegar and the dry mustard and put aside. Using a mixer (on a high setting), blend egg yolks separately for about a minute to get them started. Very slowly add your oil (I prefer the grape seed oil). You have to start adding the oil just a few drops at a time for at least one cup. The idea is to get lots of air into the mixture, and if you pour too fast, it won't whip properly, and you'll have a very thin concoction. If you think you might have trouble whipping these oils into a thick paste, click here to learn how NOT to make a mistake: The Secret to Making Mayo. After one cup of oil, you can add the salt, dry mustard, and vinegar mixture. Then add the next cup of Grape Seed Oil (or Safflower). You can add this a bit faster, but again, it's best to take your time. Now, if you are going to add Flax Oil, you must do it after the last cup of Grape Seed Oil/Safflower Oil. This is very important that you add all these oils at the same time. In a medium saucepan stir up the remaining ingredients: water, honey, 1/4 cup + 2 tablespoons vinegar, the amount of coconut oil you've chosen and finally whisk in the Arrow Root powder while heating (the coconut oil must be liquid). Cook to a smooth paste stirring often. Blend this hot mixture slowly into the original mixture while you continue to blend with the mixer on a high setting. Finally, add the last ingredient, the lemon juice. The lemon juice, not only adds to flavor, but keeps the dressing from separating and helps preserve it. Normally, homemade mayo will last only five days in your fridge. The lemon will help it keep for up to a month, though I've never seen it stick around that long. People...this is a GUILT FREE salad dressing. If you make the version with half a cup of flax oil, you are eating a truly healthy salad dressing. Were Johanna Budwig alive today, she'd be making this salad dressing.

One slight variation of this recipe is to substitute Palm Oil for Coconut Oil. It's high in antioxidants (vitamin E and carotenoids), or use mix Coconut oil with Palm oil. We get our Coconut oil and Palm Oil from Wilderness Family Naturals). Either way, this too is a very healthy salad dressing. The more Palm Oil you use the yellower the outcome. (Note: this recipe has been recently changed because, as a bachelor, I suddenly realized that my tablespoons of honey were probably two tablespoons of people who actually measure stuff. Oh well. So, we've increased it to four tablespoons though five is good too. We've also increased out lemon juice to a a third cup. We've already received letters telling us that the honey and lemon increase really adds to the recipe.)

Banana Chocolate Chip Omega-Muffins Made With Coconut Flour (Pineapple Raisin Omega-Muffins)

1½ cups Omegasentials 1 cup sifted coconut flour 1 tablespoon baking powder 1 tablespoon baking soda ¾ teaspoon nutmeg ¼ teaspoon ground cloves 1 teaspoon cinnamon ½ teaspoon ginger ¾ teaspoon Himalayan Crystal Salt 2 teaspoons vanilla ½ cup coconut milk 8 eggs (organic, free range) 2 cups organic bananas (or 2½ cups) ½ cup organic maple syrup ¾ cup honey ¼ cup organic butter or coconut oil (melted) Milk Chocolate Chips (large) (about a cup) Makes 12 Texas Sized Muffins (the big muffin pans are called Texas Muffin Pans here) Combine all the dry ingredients: Omegasentials, flour, salt, baking powder, baking powder, nutmeg, cinnamon, ginger, and cloves; set aside. Mix together (in a blender) coconut milk, eggs, maple syrup, honey, bananas, and melted butter; and fold in the first dry ingredient mixture. Mix in the chocolate chips. We use Free Trade extra large milk chocolate chips, but you can use your favorites. Free Trade means that the workers earn a living wage and that no children have been sold into forced labor camps.

Note: Finely ground Celtic Sea Salt® Brand can be substituted for Himalayan Crystal Salt.

Why eight eggs? Coconut flour has no gluten. The eggs take the place of gluten, and provide the protein to hold the muffins together. They also help the muffins rise, and organic eggs from free range chickens contain natural omega-3 essential fatty acids. Thus one muffin should contain a healthy, daily amount of omega-3s. Grease muffin pans with a combination of lecithin and coconut oil. Nothing sticks to this combination.

Bake at 340 degrees until the mixture begins to rise--about five minutes), then drop the temperature to 325 and bake for about 15 - 20 minutes more. If you press the tops and they bounce back, they're done.

Variations

1. A variation is to use Pineapple instead of Bananas and Raisins instead of Chocolate Chips. You might think that the pineapple blend will be much thinner than the bananas mashed up, but the coconut flour absorbs a lot of liquid. 2. You can use less sugar (honey, maple syrup), but with the number of eggs in this recipe, it is not naturally sweet. If you want you can substitute stevia, but be careful; stevia is portent stuff.

Pumpkin Raisin Omega-Muffins Made With Coconut Flour

1½ cups Omegasentials1 1 cup sifted coconut flour 1 tablespoon baking powder 1 tablespoon baking soda 1 teaspoon nutmeg ½ teaspoon ground cloves 1½ teaspoons cinnamon ¾ teaspoon ginger ¾ teaspoon Himalayan Crystal Salt 2 teaspoons vanilla ¾ cup coconut milk 10 eggs (organic, free range) 1½ cups cooked Pumpkin (or Red Kiri Squash) ½ cups organic maple syrup 1 cup honey ¼ cup coconut oil Raisins (about a cup)

Makes 12 Texas Sized Muffins (the big muffin pans are called Texas Muffin Pans here) Combine all the dry ingredients: Omegasentials, flour, salt, baking powder, baking powder, nutmeg, cinnamon, ginger, and cloves; set aside. Mix together (in a blender) coconut milk, eggs, maple syrup, honey, pumpkin (or squash), and melted butter; and fold in the first dry ingredient mixture. Mix in the raisins.

Note: Finely ground Celtic Sea Salt® Brand can be substituted for Himalayan Crystal Salt.

Why 10 eggs? Coconut flour has no gluten. The eggs take the place of gluten, and provide the protein to hold the muffins together. They also help the muffins rise, and organic eggs from free range chickens contain natural omega-3 essential fatty acids. Thus one muffin should contain a healthy, daily amount of omega-3s.

Grease muffin pans with a combination of lecithin and coconut oil. Nothing sticks to this combination. Pour into oiled muffin tins, three quarters of the way to the top. Bake at 340 degrees until the mixture begins to rise--about five minutes), then drop the temperature to 325 and bake for about 15 - 20 minutes more. If you press the tops and they bounce back, they're done.

For the best coconut oil around, shop where we shop:

How Else Can I Use the Coconut Oil?

· · · · · · · · ·

Eat it straight from the spoon Mix with warm orange juice Sautee vegetables with it Fry eggs and or hash browns with it Use in place of butter or oil in baking ­ try it in cookies, muffins, pancakes, etc. Use for the occasional indulgence in deep-fried foods Add it to chili or pasta sauce Add it to other sauces Use ½ coconut oil and ½ extra virgin olive oil in homemade vinaigrette salad dressings

Another way to consume coconut oil is to use it in the form of Pure Coconut Cream. The Nourishing Planet brand is 70% pure coconut oil, and is delicious with chicken stock (1:2 parts) to make a curry sauce or with just about any type of vegetable.

Coconut Oil Equivalents ­ the following have approximately 1 Tbsp Coconut Oil in them:

· · · ·

3 ounces Coconut Milk ¾ cups dried, Shredded Coconut 2 ounces fresh Coconut Meat 1.5 Tbsp Nourishing Planet Pure Coconut Cream

You can use all these products to get the health benefits of the MCFA's.

Coconut Lime Seared Salmon [Paleo] [Low Carb]

At a junction between the Superbowl and Super Tuesday, I thought I'd send you a delicious salmon recipe of ours and a little reminder: Don't forget to vote tomorrow (Feb 5th)! Before heading out to vote, please consider the once-in-a-lifetime candidate for president, Ron Paul. Thanks - enjoy :)

4 fillets fresh or frozen (defrosted) wild caught Alaskan salmon with skin lemon juice squeeze lime juice sea salt and pepper 4 T. organic virgin coconut oil (or olive oil) for frying Seasonings: dried sprinkle dill and lemon seasoning Coconut Lime Sauce: 1 can organic coconut milk 1/3 c. lime juice peel of fresh lime, grated for zest handful organic no-sulfur shredded coconut (extra for garnish) slices of fresh lime, garnish

Prepare your coconut sauce by combining and stirring all the lime sauce ingredients in a large bowl. Once mixed, poor roughly two-thirds of the glaze and salmon in a leak proof bag and let marinate for at least 30 minutes for the flavors to meld. Coat your grill with olive oil (spray or otherwise). Grill the salmon for 2-3 minutes per side we like our salmon rare-medium, depending on freshness. Once the salmon is done to your liking, remove it from the grill and drizzle over the remaining coconut lime sauce. Sprinkle the coconut flakes on top and serve hot with a wedge of fresh lime.

As I mentioned previously in my Balsamic Molasses Grilled Salmon, eat the skin of the salmon to ingest the good Omega 3 fats. I know that sounds repulsive to some (my parents), but the Omega 3's are found right under the skin. In his nutritional bible Fats that Heal, Fats that Kill, Udo Erasmus cites the areas right underneath the skin, around the gills, fins, and belly as the sites of Omega 3 fish oil stores (pg. 263 in case you're curious). The good Omega 3 fats are a class of essential fats which our bodies cannot synthesize on their own, so they must come from our diet. The American/Western diet is lacking in quality fat (fish oils, coconut oil, hemp, flax, and olive oil), consumes far too much processed food, and has a highly distorted Omega3:Omega 6 ratio. This imbalance heightens the necessity for one to supplement his/her diet with more Omega 3 fats. Don't worry, the good fat is metabolized quickly and efficiently in the body, so it is not stored; you will not "get fat" by eating the correct fats. Indeed, the opposite is true when reasonable consumption of quality fats are included in the diet. Besides, salmon is virtually adored by everyone (vegan excluded, of course :) ), so dig in!

Turkey "Chili" Cabbage Soup [Paleo] [Low Carb]

It's still January, our national soup month, and it is a bit warmer outside (in the 40's now), but since we've been on a soup binge I thought I'd squeeze this last one in. I bet everyone is sick of my soup and turkey already :) Bear with me just a bit longer here and maybe even try your hand at your own chili-soup concoction. If you don't do meat, I have just stolen my old red cabbage soup and veggie soup "recipes" (they all have similar ingredients and I don't do recipes- anyone else's or my own), so don't feel oppressed by all the recent turkey food. Cabbage is delicious in its own right. My soup archive is here if you do so dare to venture into soup-land. Anyways, I decided that this sad package of ground turkey I had in the bottom of the fridge deserved a privileged place on my soup extravaganza list. This was inspired by both my shivering body (last week it snowed ?!?) and Melissa's latest bison chili post. I have been building on top or alongside many of Melissa's ideas lately - she provides excellent nutrition and lifestyle information. No commission, of course; I just enjoy sending you readers to a bonafide nutritionist. I am just a want-to-be nutritionist (who is working on my preliminary PhD presentation for early in February - wish me luck - I need a friggin' miracle here!) Although the pictures look awful, this soup tasted great and is uber healthy. Be sure to add a good dose of extra virgin olive oil to the soup right before serving for extra healing monounsaturated good fat and a delicious flavor boost. Turkey Chili Base: 1 lb ground lean turkey 2 medium to large onions 4 jalapeño with seeds, whole 6-8 cloves garlic, minced (or however many you prefer) 1/4" chunk fresh ginger, minced 2 T. organic virgin coconut oil, for sauteeing 1 T. gf bbq sauce (optional- I use Kraft Lite) Seasonings:

garlic powder, to taste 2-3 T. dried rosemary dash cayenne pepper (optional, but its great for a little metabolism boost, detoxing, and internal heating if you know what I mean!) ~1 t. (fiesta) chili powder- check ingredients to ensure gluten free ~2 t. turmeric pinch paprika ~1 t. sage or gluten free poultry seasoning Cabbage Soup Base: 8-10 c. pure water 1 c. red cabbage ~2 c. green cabbage 5-6 fresh basil leaves

Add the coconut oil to your large stockpot and turn the heat to medium to melt the oil. Roughly chop the onion, mince the garlic and ginger/horseradish mixture, and slice or mince 1-2 of the jalapeños. Add the chopped onion and garlic-pepper mix to the hot pot and saute for 2-3 minutes until the garlic is very light brown and aromatic. Add the ground turkey and seasonings to the sauteed onion and garlic in the pot, and turn the heat to low. Break up the meat and mix in the seasonings with a spoon or spatula. Cook on low to medium low for 5-7 minutes or until the meat is ~ half done. You can cook it thoroughly, but that's unnecessary since the meat will simmer in the soup. Next, combine all the other ingredients in the pot. I find it easiest to add all my veggies first and then pour in the water so that I do not overfill the pot. Turn the heat to low. Cover and let simmer for ~ 1 hour. Serve hot

.

Coconut Creme Brulee

· 4 Serving · 4 egg yolks · 1 1/2 cups whipping cream · 2 teaspoons rum or coconut liqueur · 2 tablespoons brown sugar · 2 tablespoons grated coconut · 2 vanilla beans or 1/2 teaspoon vanilla extract Garnish: · Grated coconut · Toasted grated coconut · 8 strawberries · Hierbabuena (mint) sprigs Instructions:

Preheat oven to 275 F. In a mixing bowl, mix the egg yolks, cream, rum or coconut liqueur, brown sugar and grated coconut. Slit the vanilla beans and scrape the inside into the batter; or stir in vanilla extract. Mix thoroughly with a wire whisk and pour into 4 individual ramekins or ceramic molds. Place ramekins in a baking pan with about 1 inch of water and bake in this water bath (bain-marie style) until the custards are set, about 45 minutes. Take the ramekins from the oven. Let cool in the water. Refrigerate until very cold. Preheat the broiler in the oven. Take ramekins from the refrigerator; sprinkle brown sugar over the custard, removing excess sugar. Place the ramekins on a baking pan and caramelize under the broiler, being very careful not to burn them. To serve: Sprinkle grated and toasted coconut over the custards. Place the ramekins in the center of serving plates. Garnish with 2 strawberries on one side of the ramekins and a sprig of mint over the custard.

Stir-Fried Bean Sprouts

· 4 Servings Mung beans are small dried green beans with yellow flesh. Like all beans, they're rich in protein, calcium, phosphorus and iron, but they're mainly grown for sprouting. Mung bean sprouts have long been a familiar ingredient in many Asian dishes. Traditional Chinese medicine maintains that mung beans have a "heatclearing, toxin-resolving" effect that eases conditions such as diarrhea and painful swelling. If the idea of growing your own vegetables appeals to you, you might want to start with sprouting mung beans. Simply soak the beans overnight and then keep them in a warm, dark container, watering them occasionally until they sprout. The delicate shoots should be silvery white with small yellow leaves, and have an understated nutty flavor. Whether or not you grow them yourself or buy them at a market, always use crisp, almost dry-looking sprouts - brown-tinged, wet sprouts are past their peak. They'll keep for up to three days in the refrigerator Ingredients: · 1 pound fresh mung bean sprouts · 1 tablespoon Virgin Coco de Manila Culinary Lauric Oil · 3 scallions, split lengthwise and cut into 1-inch strips · 1 tablespoon finely chopped fresh ginger root · 1/2 teaspoon light brown sugar · Salt to taste · Red pepper flakes, natural soy sauce or rice vinegar Instructions:

1. 2.

Wash, drain and dry the bean sprouts in a kitchen towel or paper towels. Heat the Virgin Coco de Manila Culinary Lauric Oil in a wok or skillet; add the scallions and ginger, and stir-fry over high heat for a few seconds. Then add the bean sprouts and stir-fry for 1 minute. Do not overcook; sprouts should remain crunchy but lose their raw bean taste.

3.

Add the brown sugar and salt to taste. Mix well and serve. Add pinches of red pepper flakes or dashes of natural soy sauce and rice vinegar for additional flavor.

Nutritional Information Per serving:

· 970 calories · 57 grams fat · 59 grams carbohydrates · 56 grams protein · 205 milligrams cholesterol · 3,040 milligrams sodium · 1 gram dietary fiber · 53 percent of calories from fat

Monte Cristos with Rasberry Yogurt Dip

· 2 Serving Courtney Barrett developed this breakfast sandwich. "It's just my husband and I, so I have a lot of practice in that area.". · 4 slices packaged precooked bacon (from 2.1-oz package) · 1/4 cup seedless raspberry jam · 6-ounce container Yoplait Original 99 Percent Fat-Free red raspberry yogurt · 1 tablespoon Virgin Coco de Manila Culinary Lauric Oil · 4 Pillsbury frozen home-style waffles (from 12-ounce bag) · 6 slices (3/4 to 1 ounce each) Swiss cheese · 4 slices (1/3 to 1/2 ounce each) cooked honey ham · 4 slices (1/3 to 1/2 ounce each) cooked turkey · Powdered sugar Instructions: Heat bacon as directed on package; set aside. In small bowl, mix jam and yogurt; set aside. In 12-inch skillet, place the Virgin Coco de Manila Culinary Lauric Oil over medium-low heat. Add 2 waffles; cook 3 to 4 minutes or until ridges are golden brown and tops begin to soften. Turn waffles; add remaining 2 waffles to skillet. On each of first 2 toasted waffles, layer 1 Swiss cheese slice, 2 ham slices, 1 bacon slice, 1 Swiss cheese slice, 1 bacon slice, 2 turkey slices and 1 Swiss cheese slice (evenly arrange cheese so sandwich will hold

together). Top each with remaining hot waffle, toasted side down. Cook about 2 minutes, or until bottom waffles are browned. Turn sandwiches; cover and cook about 4 minutes longer, or until waffles are browned and cheese is melted. Cut sandwiches in half; lightly sprinkle with powdered sugar. Serve with raspberry sauce for dipping. Nutritional Information Per serving: · 980 calories · 43 grams fat · 106 grams carbohydrates · 41 grams protein · 115 milligrams cholesterol · 2,140 milligrams sodium · 0 grams dietary fiber · 40 percent of calories from fat.

Tuna, Asparagus and Feta Salad

· 1 Serving This delicious salad provides about 3 portions of vegetables - a generous start on the daily recommendation of 5-7. · 2 cups romaine lettuce torn into pieces · 1 Roma tomato, cut into 8 pieces · 1/2 cup steamed asparagus pieces · 1/2 can (3 ounces) white albacore tuna, drained · 1 oz. feta cheese, crumbled · 1/2 Tablespoon Virgin Coco de Manila Culinary Lauric Oil · 1 Tablespoon balsamic vinegar Instructions: Mix the romaine, tomato and asparagus. Add the tuna and feta cheese. Sprinkle with the Virgin Coco de Manila Culinary Lauric Oil and toss to coat. Add the balsamic vinegar and toss again. Nutritional Information Per serving: · 307 calories · 16 g total fat (6 g sat) · 62 mg cholesterol · 16 g carbohydrate · 32 g protein · 4 g fiber · 807 mg sodium

Grilled Chicken Spiedini and Roasted Potatoes

Marinade: · 2 lbs. skinless boneless chicken breast fillets (4 oz. each) · 1 pint cherry tomatoes · 1 bag bamboo skewers, soaked in water for 30 minutes · Fresh rosemary sprigs (optional) · 2 lemons, cut into halves (optional) · 2 t. Virgin Coco de Manila Culinary Lauric Oil · 2 T. chopped fresh rosemary · ½ c. fresh lemon juice · 1 t. salt · ¼ t. crushed red pepper · 3 bay leaves, broken into pieces · 2 large chopped garlic cloves Marinade preparation: In a large baking dish, mix Virgin Coco de Manila Culinary Lauric Oil, rosemary, lemon juice, salt, red pepper, bay leaves and chopped garlic. Skewer Preparation: Cut each piece of chicken in half lengthwise. Thread each chicken piece length-wise onto a skewer; add a cherry tomato to the end of each skewer. Place chicken skewers in a baking dish with marinade and then in the refrigerator, covered, for at least three hours, turning periodically. Turn on grill and set at medium-high heat. Place chicken skewers on the grill, turning as needed, and cook until internal temperature reaches 165°. Transfer the skewers onto a large platter, garnish with rosemary sprigs, lemon halves and any remaining cherry tomatoes. Serve with roasted potatoes. Serves four.

Herb-Roasted Potato Fries

· Makes 4 servings Nothing satisfies like potatoes, especially these crunchy, browned, herb-crusted potato wedges. They're great with ketchup, fat-free sour cream, or all by themselves! Ingredients:

· 1 pound small baking potatoes · 2 tsp Virgin Coco de Manila Culinary Lauric Oil · 1/2 tsp dried thyme Instructions:

· 1/2 tsp dried rosemary · 1/4 tsp salt 1/8 tsp freshly ground black pepper

Preheat the oven to 425°F. Coat a heavy baking sheet with cooking spray. Cut each potato in half crosswise. Place the halves cut side down on the cutting board and cut each into 4 wedges. Place the potatoes in a mound on the prepared baking sheet. In a cup, mix the Virgin Coco de Manila Culinary Lauric Oil, thyme, rosemary, salt, and pepper. Pour over the potato wedges and toss to mix well. Spread the potatoes out on the sheet. Bake, stirring 2 or 3 times, until tender and lightly browned, about 35 minutes. Serve hot.

Marinara Sauce

· 4 Serving Every cook needs a good recipe for marinara sauce. This one can be prepared in less than an hour and used in many ways. It is traditionally served over pasta, but is equally delicious with polenta or rice. It also makes a wonderful sauce for grilled vegetables or baked tempeh or tofu. Tomatoes cooked with oil provide a source of lycopene, one of the carotenes linked to protection from prostate cancer. Ingredients: · 2 tablespoons Virgin Coco de Manila Culinary Lauric Oil · 2 medium onions, chopped · 1 medium carrot, peeled and finely grated · 1 teaspoon salt · 1/4 teaspoon red pepper flakes, or to taste · 1 large can (28 ounces) Italian tomatoes, crushed · 1 large can (16 ounces) tomato paste Instructions: 1. Heat the Virgin Coco de Manila Culinary Lauric Oil in a large pot (do not use cast iron or aluminum) over medium-high heat. Add the onions and carrot and saute until the onions are translucent. · 1 teaspoon sugar (optional) · 1 bay leaf (Turkish) · 2 tablespoons dried whole basil · 1 teaspoon dried whole oregano · Scant pinch fennel seeds · 1/4 teaspoon ground allspice · 4 cloves garlic, mashed Salt to taste

2. 3. 4.

Add the salt and red pepper flakes, then the tomatoes and tomato paste. Mix well, bring just to a boil, lower heat, and continue to cook at a simmer. Add the sugar, herbs, and spices, and simmer uncovered for 30 minutes, stirring occasionally. Add the garlic, and continue to simmer for 30 minutes more or until desired

thickness. Add salt to taste. Remove the bay leaf. Nutritional Information Per serving: · 146 calories · 8 g total fat (0 g sat) · 0 mg cholesterol · 20 g carbohydrate · 4 g protein · 4 g fiber · 804 mg sodium

Carrot Cake

9 Servings Carrot cake is a perennial favorite, but it is often loaded with vegetable oil and laden with a cream cheese frosting. Our version is healthier, using a small amount of Virgin Coconut oil, a full cup of honey for moistness and flavor, and a combination of whole wheat pastry and unbleached flours. The crunchy walnuts even add a bit of omega-3 fats to this sweet treat. With a cup of hot green tea, this cake will make you forget about cream cheese frosting. Enjoy! Ingredients: · 2 cups firmly packed finely grated carrots (3 large) · Juice of 1 large orange · 2 tsp vanilla extract · 1/4 cup Virgin Coco de Manila Culinary Lauric OilTM · 1 cup honey, liquefied in microwave (30 seconds) · 1/2 cup crushed or chopped pineapple, drained · 1 cup unbleached white flour Instructions: 1. 2. 3. 4. 5. Preheat oven to 350°F. In a mixing bowl, stir together the carrots, orange juice, vanilla, virgin coconut oil, honey, and pineapple until well blended. In another bowl, stir together the flours, baking soda, and spices. Mix in the walnuts. Blend the dry ingredients into the carrot mixture, stirring until just mixed. Pour the batter into a nonstick 8-inch-square baking pan and bake for 45-60 minutes until a knife inserted in the center comes out clean. Remove from oven, let cool slightly, and remove from pan. Nutritional Information Per serving: · 334 calories · 9 g total fat (1 g sat) · 0 mg cholesterol · 62 g carbohydrate · 1 1/2 cups whole-wheat pastry flour · 2 tsp baking soda · 1 tsp cinnamon · 1/2 tsp ground allspice · 3/4 cup · walnuts, chopped

· 5 g protein · 4 g fiber · 25 mg sodium

Graham Crackers

Ingredients:

· · · · · · · · · · · · ·

1 C all purpose flour (King Arthur) 1 1/4 C King Arthur white whole wheat flour 5 T sugar 1/2 t salt 1/2 t baking soda 1 t baking powder 1/4 t cinnamon 3 T unsalted chilled butter cut into small pieces 1/4 C Virgin Coco de Manila Culinary Lauric OilTM 2 T (42 g) honey 1 T (21 g) molasses 1/4 C cold water 1 t vanilla extract

Blend together all dry ingredients in a bowl. With a pastry blender, food processor or your finger tips, work in the butter and coconut oil until small even particles are formed. If you use a food processor (the method I prefer) the coconut oil can also be chilled and the blade will break it up into small pieces. Otherwise the coconut oil should be room temperature so that it is softer and can be worked by hand or with a pastry blender. Mix together the honey, molasses, water and vanilla extract and sprinkle this mixture gradually into the dry ingredients, tossing with a fork until the liquid is evenly incorporated. Press the dough together into a ball. It may be crumbly, but do not add water. Wrap in plastic wrap and chill for several hours or overnight. Halve the dough. Let it soften for about 15 minutes. Roll the dough out to pie crust thickness. Prick the dough all over with a sharp tined fork and then cut into approximately 2.5" squares or cut with a biscuit cutter. Transfer to a parchment covered baking sheet with a spatula, placing them very close together, almost touching. Repeat the process with the remaining pieces of dough. Re-roll and cut the scraps. Bake the crackers on the middle shelf of a preheated 350°F oven for about 15 minutes or until browned (graham cracker color). If underbaked the crackers will not develop either flavor or texture. Transfer from the parchment to a wire rack and let cool completely, then store in an airtight container. If the container is airtight these will keep for weeks.

Coconut Bread

This is unsweetened bread that can be eaten much like regular bread. You can serve it plain or with butter, jam, peanut butter, sliced meat or almost any other accompaniment. Unlike wheat breads, this recipe does not use yeast. Leavening comes from eggs and baking powder. Since coconut flour lacks gluten, it does not hold together as firmly as regular bread. So its texture and appearance are different from wheat based breads. This recipe makes one small loaf. Ingredients ¾ cup sifted TIANA Organic Coconut Flour ½ cup TIANA Organic Virgin Coconut Oil or butter, melted 6 eggs 2 tablespoons honey ½ teaspoon salt 1 teaspoon baking powder Method Blend together eggs, butter, honey and salt. Combine coconut flour with baking powder and whisk thoroughly into batter until there are no lumps. Pour into greased 9x5x3 inch or smaller loaf pan and bake at 175C (350F) for 40 minutes. Remove from pan and cool on rack. Click here to see our metric conversion charts.

Banana Nut Bread

Ingredients 1 ripe banana, mashed 8 eggs ½ cup TIANA coconut milk ½ cup brown sugar ½ teaspoon vanilla extract ½ teaspoon almond extract ½ teaspoon salt ¾ cup sifted TIANA Organic Coconut Flour 1 teaspoon baking powder ½ cup pecans or walnuts, chopped Method Blend together mashed banana, eggs, coconut milk, sugar, salt, vanilla and almond extracts. Combine coconut flour with baking powder and whisk thoroughly into batter until there are no lumps. Fold in nuts. Pour into greased 9x5x3 inch loaf pan and bake at 175C (350F) for 60 minutes. Remove from pan and cool on rack.

Brownies

Ingredients 1/3 cup TIANA Organic Virgin Coconut Oil or butter, melted ½ cup cocoa powder 6 eggs 1 cup sugar ½ teaspoon salt ½ teaspoon vanilla ½ cup sifted TIANA Organic Coconut Flour 1 cup nuts, chopped (optional) Method In a saucepan at low heat, blend together butter and cocoa powder. Remove from heat and let cool. In a bowl, mix together eggs, sugar, salt and vanilla. Stir in cocoa mixture. Whisk coconut flour into batter until there are no lumps. Fold in nuts. Pour batter into a greased 11x7x2 or 8x8x2 inch pan. Bake at 175C (350F) for 30-35 minutes.

Maple Pecan Cake

Ingredients ½ cup TIANA Organic Virgin Coconut Oil or butter, melted ½ cup TIANA coconut milk 12 eggs 1 cup brown sugar 1 teaspoon salt 1 teaspoon maple flavouring 1 cup sifted TIANA Organic Coconut Flour 1 teaspoon baking powder ¾ cup pecans, finely chopped Frosting Method Blend together butter, coconut milk, eggs, sugar, salt and maple flavouring. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Pour batter into a greased 11x7x2 inch or 9x9x2 inch pan. Fold nuts into batter. Bake at 175C (350F) for 35-40 minutes or until knife inserted into centre comes out clean. Cool and cover with maple frosting.

Drop Biscuits

Ingredients 1/3 cup sifted TIANA Organic Coconut Flour ¼ cup TIANA Organic Virgin Coconut Oil or butter, melted 4 eggs ¼ cup honey

¼ teaspoon salt ¼ teaspoon baking powder Method Blend together eggs, butter, honey and salt. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Drop batter by the spoonful onto a greased cookie sheet. Bake at 205 Degree C (400F) for 14 to 15 minutes. Makes 8 biscuits.

Cheese Biscuits

Ingredients ¼ cup TIANA Organic Virgin Coconut Oil or butter, melted 1/3 cup sifted TIANA Organic Coconut Flour 4 eggs ¼ teaspoon salt ¼ teaspoon onion powder ¼ teaspoon baking powder ½ cup sharp cheddar cheese, shredded Method Blend together eggs, butter, salt, and onion powder. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Fold in cheese. Drop batter by the spoonful onto a greased cookie sheet. Bake at 205 Degree C (400F) for 15 minutes. For a cheesier biscuit increase cheese to ¾ cup.

Cranberry Walnut Coconut Bread

Ingredients 2/3 cup sifted TIANA Organic Coconut Flour ½ cup TIANA Organic Virgin Coconut Oil or butter, melted ½ cup TIANA coconut cream, melted ½ cup sugar 1 teaspoon vanilla 1 teaspoon lemon extract ½ teaspoon salt 1 teaspoon baking powder 1 cup dried cranberries ½ cup walnuts, chopped Method Blend together eggs, coconut milk, sugar, vanilla, lemon extract and salt. Combine coconut flour with baking powder and whisk thoroughly into batter until there are no lumps. Fold in cranberry sauce and nuts. Pour into greased 9x5x3 inch loaf pan and bake at 175 Degree C (350F) for 60 minutes. Remove from pan and cool on rack.

Blueberry Coconut Muffins

Ingredients ¼ cup sifted TIANA Organic Coconut Flour 3 tablespoons TIANA Organic Virgin Coconut Oil or butter, melted 3 eggs 3 tablespoons honey ¼ teaspoon salt ¼ teaspoon vanilla teaspoon almond extract ¼ teaspoon baking powder ½ cup fresh blueberries Method Blend together eggs, butter, honey, salt and vanilla. Combine coconut flour with baking powder and thoroughly mix into batter until there are no lumps. Fold blueberries into batter. Blueberries should be dry. If rinsed, dry them off before adding to batter. Pour batter into greased muffin cups. Bake at 205 Degree C (400F) for 16-18 minutes. Makes 6 muffins.

Orange Muffins

Ingredients ¼ cup sifted TIANA Organic Coconut Flour 2 tablespoons TIANA coconut cream/milk 3 eggs 2 tablespoons orange juice concentrate, no water added 3 tablespoons honey ¼ teaspoon salt teaspoon almond extract ¼ teaspoon baking powder 2 teaspoons orange peel, finely diced Method Blend together eggs, orange juice concentrate, coconut milk, honey, salt and almond extract. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Fold in orange peel. Pour batter into greased muffin cups. Bake at 205 Degree C (400F) for 18-20 minutes. Makes 6 muffins.

Walnut Raisin Muffins

Ingredients ¼ cup sifted TIANA Organic Coconut Flour 2 tablespoons TIANA Organic Virgin Coconut Oil or butter, melted 2 tablespoons TIANA coconut cream/milk

3 eggs 3 tablespoons honey ¼ teaspoon salt ¼ teaspoon vanilla ¼ teaspoon baking powder 1/3 cup raisins 1/3 cup walnuts, chopped Method Blend together eggs, butter, coconut milk, honey, salt and vanilla. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Fold in raisins and walnuts. Pour batter into greased muffin cups. Bake at 205 Degree C (400F) for 15 minutes. Makes 6 muffins

Banana Nut Muffins

Ingredients ¼ cup sifted TIANA Organic Coconut Flour 2 tablespoons TIANA Organic Virgin Coconut Oil or butter, melted 3 eggs ½ ripe banana, mashed 3 tablespoons brown sugar ¼ teaspoon salt ½ teaspoon vanilla ¼ teaspoon baking powder ¼ cup walnuts or pecans, chopped Method Blend together eggs, butter, banana, sugar, salt and vanilla. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Fold in nuts. Pour batter into greased muffin cups. Bake at 205 Degree C (400F) for 18 minutes. Makes 6 muffins.

Coconut Almond Cookies

Ingredients ½ cup sifted TIANA coconut flour ½ cup chopped almonds, lightly toasted ½ cup butter 1 cup sugar ¼ teaspoon salt 4 eggs ¾ teaspoon almond extract 1½ cups grated or flaked coconut Method Preheat oven to 175C (350F). Put almonds in an oven safe pan and bake for about 8 minutes or until

lightly browned. Remove from oven and let cool. Mix together butter, sugar, salt, eggs and almond extract. Stir in flour, coconut and toasted almonds. Let batter rest for 4 to 5 minutes to allow it to thicken slightly. Drop batter in spoon-size mounds 1 inch apart on greased cookie sheet. Bake at 190 Degree C (375F) for 15 minutes or until lightly browned. Cool slightly and remove from cookie sheet. Makes about 2 dozen cookies.

Chocolate Cookies

Ingredients ¼ cup sifted TIANA coconut flour ¼ cup butter or TIANA virgin coconut oil 1/3 cup cocoa powder 3 eggs 1/3 cup sugar ¼ teaspoon salt ¼ teaspoon vanilla Method In a saucepan at low heat, melt butter and stir in cocoa powder. Remove from heat and let cool. In a bowl, combine eggs, sugar, salt and vanilla; stir in cocoa mixture. Whisk coconut flour into batter until there are no lumps. Let batter rest for 4 to 5 minutes to allow it to thicken slightly. Drop batter by the spoonful on greased cookie sheet. Bake at 175 Degree C (350F) for 14 minutes. Makes about 16 cookies.

Pecan Delights

Ingredients 1 cup sifted TIANA coconut flour ½ cup butter 1 cup brown sugar 4 eggs ½ teaspoon vanilla teaspoon salt 1½ cups grated or flaked coconut ¾ cup pecans, chopped Method Mix together butter, sugar, eggs, vanilla, salt, coconut and pecans. Stir in coconut flour. Drop batter in spoon sized mounds 1 inch apart on greased cookie sheet. Bake at 190 Degree C (375F) for 14 to 15 minutes or until lightly browned. Cool slightly and remove from cookie sheet. Makes about 2 dozen cookies.

Coconut Chocolate Chip Cookies

Ingredients

1 cup sifted TIANA coconut flour ½ cup butter, melted 1 cup brown sugar 4 eggs ½ teaspoon vanilla teaspoon salt 1½ cups grated or flaked coconut ¾ cup semisweet chocolate chips Method Mix together butter, sugar, eggs, vanilla and salt. Stir in coconut, chocolate chips and coconut flour. Drop batter in spoon-sized mounds 1 inch apart on greased cookie sheet. Bake at 190 Degree C (375F) for 14 to 15 minutes. Cool slightly and remove from cookie sheet. Makes about 2 dozen cookies.

Brownies

Ingredients ½ cup sifted TIANA coconut flour 1/3 cup butter or TIANA virgin coconut oil ½ cup cocoa powder 6 eggs 1 cup sugar ½ teaspoon salt ½ teaspoon vanilla 1 cup nuts, chopped (optional) Method In a saucepan at low heat, blend together butter and cocoa powder. Remove from heat and let cool. In a bowl, mix together eggs, sugar, salt and vanilla. Stir in cocoa mixture. Whisk coconut flour into batter until there are no lumps. Fold in nuts. Pour batter into a greased 11x7x2 or 8x8x2 inch pan. Bake at 175 Degree C (350F) for 30-35 minutes.

Cheese Crackers

This is a delicious wheat-free, sugar-free snack that is quick and easy to make. They look like cookies with a crispy cookie-like texture but the taste is distinctly that of a cracker. Ingredients ½ cup sifted TIANA coconut flour ½ cup almond flour * 2 eggs ¼ cup butter, melted ¼ teaspoon salt 3 cups sharp cheddar cheese, shredded

Method Blend together almond flour, eggs, butter, salt and cheese. Add coconut flour and kneed the dough in your hands for 2 to 3 minutes. Form dough into 1 inch balls, place on an ungreased cookie sheet and flatten to a diameter of about 2 to 2½ inches. Bake at 205 Degree C (400F) for 15 minutes. These crackers taste best straight from oven and slightly crisp. Leftover crackers can be reheated at 205 Degree C (400F) for about 4 minutes. Makes about 16 crackers. Almond flour can be replaced with nut meal if desired. To make nut meal grind raw nuts in a food processor. You may use almonds, pecans, walnuts or any nut of your choice.

Chocolate Cake

Ingredients ¾ cup butter or TIANA virgin coconut oil 1 cup sifted TIANA coconut flour ½ cup TIANA coconut cream/milk or whole milk 1 cup cocoa powder 12 eggs 2¼ cups sugar 1 teaspoon salt 1 teaspoon vanilla 1 teaspoon baking powder Marshmallow frosting Method Melt butter in a saucepan over medium heat. Mix in cocoa powder. Remove from heat and set aside. In a bowl mix together eggs, coconut milk, sugar, salt and vanilla. Stir in cocoa mixture. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Pour batter into greased 11x7x2 inch or 9x9x2 inch pan. Bake at 175 Degree C (350F) for 35-40 minutes or until knife inserted into centre comes out clean. Cool. Fill layers and cover top and sides of cake with marshmallow frosting or the frosting of your choice.

Carrot Cake

Ingredients 1 cup sifted TIANA coconut flour ½ cup butter, melted ½ cup TIANA coconut cream/milk 12 eggs 1 teaspoon vanilla 1 cup sugar 1 teaspoon salt 1½ teaspoons ground cinnamon 1 teaspoon ground nutmeg ½ teaspoon ground cloves 1 teaspoon baking powder 2 cups finely grated carrot

½ cup nuts, chopped Frosting Method Combine butter, coconut cream, eggs and vanilla. In a separate bowl, mix together sugar, salt and spices. Stir into wet mixture. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Fold in carrots and nuts. Pour batter equally into 2 greased 8 or 9x1½ inch layer cake pans or one 9x9x2 inch pan. Bake at 175 Degree C (350F) for 35-40 minutes or until knife inserted into centre comes out clean. Cool. Cover with lemon swirl frosting or lemon butter frosting.

Meat Loaf

Ingredients ½ cup TIANA coconut flour 3 eggs 1 cup finely chopped onion ½ cup chopped bell pepper 1 teaspoon salt ½ teaspoon black pepper teaspoon thyme teaspoon marjoram 1 pound ground beef 1 16-ounce can tomato sauce Method Combine coconut flour, eggs, chopped onion, bell pepper, salt, black pepper, thyme and marjoram in a bowl. Add ground beef and 1 cup (8 ounces) of tomato sauce and mix well. Shape mixture into a loaf and place in a baking dish. Pour the remaining 1 cup of tomato sauce over the top of the loaf. Bake at 175 Degree C (350F) for 1¼ hours. Makes 6 to 8 servings.

Coconut flour uses

TIANA Organic Coconut flour is ideal for all cooking and baking Add between 10% -20% to any flour when cooking or baking using your standard recipes. Sprinkle on your morning cereal to add nutrients and fibre to your diet Add to porridge, smoothies and desserts. Add to your casseroles and soups Use as a thickener in sauces and gravy's

Enhances the flavour of chocolate, vanilla when cooking or baking foods Improves the texture of your baked foods TIANA Organic Coconut Flour is perfect for healthy gluten free diet If you have sensitivity to gluten and wheat and you are on a gluten-free diet or/end wheat diet. Mix up with other gluten free flour such as corn meal, rice flour etc. Make your own delicious low carbohydrates gluten free baked foods Increases yield of your baked foods to 30% dough weight.

Top tips for using TIANA Organic Coconut Flour

When cooking or baking your food using TIANA Organic Coconut Flour we recommend you to use our TIANA Organic Virgin Coconut Oil, which is not only full of fantastic health benefits, but also has an excellent taste. Should you use any other type or grade of coconut oil, we are unable to guarantee that your gluten free baked food will have the same nice taste as with our TIANA Organic Virgin Coconut Oil. The same applies to gluten free recipes that call for coconut milk, we recommend you to use TIANA coconut milk or coconut cream that have wonderful taste and texture which will provide moisture for your gluten free baked food making it simply irresistible. A few substitutions can be made without adversely affecting the final products, the exception is with cookies; be sure to use butter wherever it is indicated. The recipes work best with TIANA coconut cream or coconut milk but in general, whole milk or cream will also work. Generally coconut milk or coconut cream spoils quickly after it has been opened. Our TIANA coconut cream and coconut milk are suitable for home freezing; store them in an airtight container in the freezer up to one year. Having defrosted they will not lose their taste, quality or health benefits.

Using TIANA Organic Coconut Flour in your standard recipes.

You can always replace 10% -20% of wheat flour or any other flour with TIANA Coconut Flour, however when adding coconut flour an equal portion of water should be added e.g. ½ cup of coconut flour would require you to add an additional ½ cup of water to the recipe. For example, if the recipe calls for 1 cup of wheat flour and 1 cup of water, you can reduce the wheat flour to ¾ cup and add ¼ (25%) of coconut flour but you should then include ¼ additional cup of water (1¼ cups of water total).

Level of substitution for TIANA Coconut Flour

Here are the levels of substitution for TIANA Coconut Flour with wheat flour, which will assist you in making delicious and healthy baked foods. Adding TIANA Organic Coconut Flour to your standard recipes can greatly increase the nutrients and fiber contents of the foods, lower carbohydrates content and making your food healthier. The recommended levels of substitution of TIANA Organic Coconut Flour with wheat flour: 5%-15% For Bagel, Granola Bar, Muffins, Multi grain Chips, Loaf Bread, Hot Bread, Raising Bread, Multi grain Bread, Bread Buns. 10%-40% For Chiffon Cake, Cheese Cake, Mocha Chiffon Cake, Butter Cake, Carrot Cake, Brownies, Raisin Oatmeal, Cookies. Because of the high fibre content, coconut flour absorbs more liquid that wheat flour and therefore you would need to add extra water to the recipe.

Replace all wheat flour with coconut flour to make gluten free baked foods

Due to the fact that TIANA Organic Coconut Flour is rich in fibre and gluten free you cannot use your standard recipes. Instead you should use "special recipes" designed for gluten free coconut flour. The recipes for coconut flour can be found in a book "Cooking with Coconut Flour" by Dr. Bruce Fife which you can buy at the discounted price by clicking: Buy books You can also use some of these recipes reproduced with kind permission of Dr. Bruce Fife on our website: Coconut Flour Recipes using TIANA Organic Coconut Flour.

All these recipes have been tested by the TIANA team and our associates and all of them you will find delicious and healthy.

Gluten free flour recipes

One of the biggest drawbacks to every gluten free recipe is that you usually have to use a half of dozen different flours, stabilizers, dough enhances, gums and other ingredients. With TIANA Organic Coconut Flour you only need the basic ingredients ­ eggs and oil. Using TIANA Organic Coconut Flour with TIANA Organic Virgin Coconut Oil produces the best results, gluten free baked foods are soft and moist, with improved taste and texture. TIANA Organic Virgin Coconut Oil is excellent oil for cooking and baking and can be used in any recipe that calls for vegetable oil, shortening, butter or margarine. Bring all the ingredients to room temperature before mixing. TIANA Organic Coconut Oil should be melted but not hot; it is also excellent to grease the pan.

Enjoy you own delicious gluten free baked foods. Bread, pancakes and biscuits made using 100% TIANA Organic Coconut Flour are delicious. TIANA Coconut Flour can be used to make excellent pie crusts as well as toppings for cobblers and crisps, their taste and texture is similar to that of wheat flour crusts. Pastry for pie crusts can be used with both sweet and savory fillings. TIANA Coconut Flour can be used in making savory main and side dishes such as Meat Loaf, Chicken and Dumplings and many more!

Rules you should know when cooking with TIANA Organic coconut flour

1. You need to use less coconut flour up to 30% compared with the recipe called for wheat flour. Coconut flour is very economical due to the high fibre content that increases the yield of your baked foods to 30% dough weight. 2. Instead of additional water or liquid use coconut milk or virgin coconut oil

Coconut flour absorbs a large amount of liquid. For some recipes the batter becomes so thick and you might temp to add extra water to thin it out. However, adding more liquid to the batter will not make it thinner. If you want to thin the batter, you can generally do so by adding a little coconut milk or more oil. For some recipes the batter may seem too runny, that's ok. When cooked, the batter will firm up and produce good results. Avoid the urge to thicken batter by adding more coconut flour. Adding more flour may produce a dry and crumbly product. Generally, if you allow the batter to sit and rest for a few minutes, it will thicken slightly as the fiber absorbs the moisture. 3. What to use instead of gluten Coconut flour is gluten free and will fall apart when you make pastry. As a replacement to gluten, leavening comes from eggs and baking powder. 4. Cooking time is different The difference between coconut flour and wheat flour is cooking time, wheat crust require 30-50 minutes, whereas coconut flour just 18-20 minutes at the same temperature. The difference in cooking time requires some modifications in the filling used, particularly with fruit fillings. With coconut flour piecrust you must cook the filling first before putting it into the pie. The edges of the pies will cook much faster that the rest of the crust, you can prevent burning by covering the edges with foil. 5. Using more sugar than required in a recipe Sugar is an important ingredient in many recipes. Adding more sugar to the recipe is not a problem, but if you reduce sugar in a recipe, you may need to add a little more liquid, coconut milk or whole milk to maintain consistency.

Super Healthy Smoothies Smoothies and blender drinks made from fresh fruits and vegetables provide a good source of vitamins, minerals and fibre. When TIANA organic virgin coconut oil is added, the nutritional value greatly increases. Our oil provides many health benefits. It aids the body in fighting off infections, improves digestive function, and increases metabolism and energy level. When you add melted TIANA organic virgin coconut oil to TIANA coconut milk to make a smoothie, it must be mixed with coconut milk first as it solidifies at temperatures below 24 degrees Celsius. Mango Smoothie Ingredients 1 cup TIANA coconut milk 2 tablespoons TIANA organic virgin coconut oil 1 cup orange juice 1 fresh mango, peeled and pitted

Method Blend coconut milk and melted oil together in a blender. Add orange juice and mango then blend until smooth. Pineapple Smoothie Ingredients 1 cup TIANA coconut milk 2 tablespoons TIANA organic virgin coconut oil 1 cup orange juice 1 cup fresh pineapple 1 banana Method Blend coconut milk and melted oil together in a blender. Add remaining ingredients then blend until smooth. Coconut Oil Juice Mix Ingredients 1 raw egg 1 to 6 tablespoons TIANA organic virgin coconut oil, melted but not hot 1 to 2 cups juice of your choice Method Mix egg and melted oil together in a blender for about 10 seconds. Add few seconds. It's ready to drink and enjoy. Powerhouse Mango Milk This is an excellent substitute to dairy milk. It is nearly white in appearance and somewhat resembles milk. It has a mildly sweet, coconut fruit flavour. You can use it in place of milk on cold or hot cereals; drink it by the glass, use as a liquid base for smoothies or serve in a bowl with fresh fruit, etc. Ingredients 1 raw egg 1 to 6 tablespoons TIANA organic virgin coconut oil 3 cups mango juice (peach or apricot juices) 1 cup cold water Method Mix egg and melted coconut oil in a blender. You can use up to 6 tablespoons of coconut oil, but 2 to 4 are usually enough. Add mango juice and water then blend together. You can use fresh or frozen juice.

juice and blend for a

Soups

Cream of Broccoli Soup Ingredients 2 cups chopped broccoli ½ cup chopped celery ¼ cup chopped onion 1 cup water 2 tablespoons TIANA organic virgin coconut oil

2 tablespoons flour 1 can TIANA coconut milk 1 ¼ teaspoon salt teaspoon pepper ¼ teaspoon basil Method Simmer broccoli, celery and onion in water for 20 minutes or until very tender. Puree, a little at a time, in an electric blender at low speed. Heat the oil in a saucepan over medium heat; blend in the flour and cook until lightly browned, stirring frequently. Add coconut milk slowly, stirring until smooth. Mix in puree, salt, pepper and basil, stirring occasionally until hot but not boiling. Cream of Cauliflower Soup Ingredients 2 cups chopped cauliflower ½ cup chopped celery ¼ cup chopped onion 1 cup water 2 tablespoons TIANA organic virgin coconut oil 2 tablespoons flour 1 can TIANA coconut milk 1 ¼ teaspoon salt teaspoon white pepper ¼ teaspoon curry powder Method Simmer cauliflower, celery and onion in water for 20 minutes or until very tender. Puree, a little at a time, in an electric blender at low speed. Heat oil in a saucepan over medium heat; blend in flour and cook until lightly browned, stirring frequently. Add coconut milk slowly, stirring until smooth. Mix in puree, salt, pepper and curry powder, stirring occasionally, until hot but not boiling.

Main Dishes

Chicken Stir-Fry Ingredients ¼ cup TIANA organic virgin coconut oil 1 medium onion, chopped 3 cloves garlic, chopped ½ bell pepper, chopped ½ head broccoli, sliced 1 pound chicken, cut in bite-size pieces 8 ounces mushrooms, sliced 1 can (250 g) bamboo shoots, drained 1 teaspoon ground ginger 1 teaspoon salt 3 tablespoons cornstarch 2½ cups chicken broth or water ¼ cup soy or tamari sauce Method Put coconut oil in a large skillet. At medium heat, saute onion, garlic, bell pepper and broccoli until tender. Add chicken, mushrooms, bamboo shoots, ginger and salt, cover and cook, stirring

occasionally, for about 5 minutes. Mix cornstarch into chicken broth and add to skillet, stirring constantly until thick and bubbly. Remove from heat. Stir in soy or tamari sauce. Tuna Noodle Casserole Ingredients 6 ounces of pasta 2 tablespoons TIANA organic virgin coconut oil ½ medium onion, chopped 4 ounces mushrooms, sliced ½ cup peas 1 jar (60 g) pimiento 1 teaspoon salt teaspoon pepper 1 can tuna 1½ cups creamy cheese sauce 3 slices bread, toasted 2 tablespoons butter Powdered garlic Method Cook pasta according to package directions. Heat oil in a large skillet and saute onions until tender. Add mushrooms, peas, pimiento, salt and pepper to skillet. Cover and cook at medium heat for about 5 minutes, stirring occasionally. Mix together tuna, vegetables, cooked pasta and creamy cheese sauce and pour into a suitable baking dish. Lightly toast 3 slices of bread. Butter bread and sprinkle with garlic powder. Break bread into small pieces and sprinkle on top of casserole. Bake at 220 degrees Celsius for 15 to 20 minutes or until bread crumbs are browned. Sesame Chicken Ingredients 2 tablespoons sesame seeds ¼ cup TIANA organic virgin coconut oil ¾ cup onion, diced 3 garlic cloves, diced 4 to 6 chicken breasts cut in bite-size pieces 1/2 cup peas ½ teaspoon ginger 1 teaspoon crushed red pepper ½ teaspoon salt 3 tablespoons tamari sauce 6 to 8 ounces noodles Method In a skillet at medium heat, toast sesame seeds in coconut oil until lightly browned. Add onion and garlic and cook until tender, stirring occasionally. Add chicken, peas, ginger, red pepper and salt. Bring to a boil, reduce heat, cover and simmer for 10 minutes, stirring occasionally. Stir in tamari sauce and remove from heat. Cook noodles according to package instructions. Drain and stir into the chicken mixture, thoroughly coating noodles with sauce. Almond Chicken with Noodles Ingredients ½ cup silvered almonds ¼ cup TIANA organic virgin coconut oil 1 onion, diced

4 garlic cloves, diced 4 to 6 chicken breasts cut in bite-size pieces ½ head broccoli, sliced 1½ cups TIANA coconut milk ½ teaspoon ginger ½ teaspoon salt 3 tablespoons tamari sauce 6 to 8 ounces noodles Method In a skillet at medium heat, toast almonds in coconut oil until lightly browned. Add onion and garlic and cook until tender, stirring occasionally. Add chicken, broccoli, coconut milk, ginger and salt. Bring to a boil, reduce heat, cover and simmer for 10 minutes, stirring occasionally. Stir in tamari sauce and remove from heat. Cook noodles according to package instructions. Drain and stir into the chicken mixture, thoroughly coating noodles with sauce. Chicken Rice Casserole Ingredients ¾ cup brown rice 2 tablespoons TIANA organic virgin coconut oil ½ medium onion, chopped 1 stalk of celery, chopped ½ bell pepper, chopped 3 to 4 chicken breasts cut in bite-size pieces* Some flour 1½ teaspoons salt teaspoon pepper 4 ounces fresh mushrooms, chopped 1 can (120 g) pimiento 1 cup chicken broth 1 cup TIANA organic virgin coconut milk 1 cup cheese, shredded Cayenne (optional) Method Soak up the rice in 2¼ cups of water for at least 4 hours or overnight. Simmer for 45 minutes or until water is absorbed and rice is tender. Set aside. Heat coconut oil in a large skillet. Saute onion, celery and bell pepper until tender. Add chicken and blend in flour, salt and pepper. Add mushrooms, pimiento, chicken broth and coconut milk. Bring to a boil; reduce heat and simmer, stirring frequently. Cook until mixture thickens slightly and chicken is cooked. Combine mixture with rice and pour into a baking dish. Layer top with shredded cheese and a little cayenne. Cook uncovered in an oven at 180 degrees Celsius for 35 minutes. *You may substitute 1 6-ounce can of tuna for the chicken if you desire. Creamy Chicken and Biscuits Ingredients ½ medium onion, finely chopped 1 stalk of celery, finely chopped 2 tablespoons TIANA organic virgin coconut oil Some flour 2 to 3 chicken breasts cut in bite-size pieces 1 cup of water or chicken broth 1 can TIANA coconut milk ½ cup peas

1 teaspoon salt ¼ teaspoon pepper 1 teaspoon sage 1 tablespoon butter (optional) Coconut Milk Biscuits (see below) Method Saute onion and celery in coconut oil until tender. Stir in flour. Add remaining ingredients. Bring to a boil, reduce heat and simmer for 10 minutes. Stir frequently. Serve over hot biscuits, toast, mashed potatoes, rice or noodles. Coconut Milk Biscuits Ingredients 1 egg ½ cup TIANA coconut milk 2 tablespoons TIANA organic virgin coconut oil 1½ cups flour 1½ teaspoons baking powder ½ teaspoon salt Method Preheat oven to 200 degrees Celsius. Egg and coconut milk should be at room temperature and coconut oil melted, but not hot. Combine wet ingredients. In a separate bowl mix dry ingredients. Add the dry ingredients to the wet and mix until moistened. Roll dough into 1½ inch balls and place on ungreased cookie sheet. Flour hands to keep dough from sticking. Flatten each ball so that dough is about 1/2 ­inch thick. Bake for 20 minutes. Makes 8 biscuits. Chicken in Curry Sauce Ingredients 4 tablespoons TIANA organic virgin coconut oil 2 medium onions, thinly sliced 2 tablespoons flour 1 tablespoon peeled, minced fresh ginger (or ½ teaspoon ground ginger) 1 teaspoon minced garlic 3 pounds raw chicken, cut into small serving size pieces 1 tablespoon curry powder ½ teaspoon ground cumin ½ teaspoon ground coriander 1 teaspoon salt ½ teaspoon pepper 1 can TIANA coconut milk ¼ cup chutney ½ cup raisins ½ cup roasted cashews 3 scallions, thinly sliced Method In a large frying pan with tight-fitting lid, heat coconut oil over medium heat. Add onions and cook, uncovered, until tender. Add flour, ginger and garlic and continue to cook for about 4 minutes, stirring occasionally, until softened. Add chicken pieces and cook until evenly browned, turning once or twice for about 8 minutes. In a medium bowl, combine curry powder, cumin, coriander, salt, pepper, coconut milk and chutney and stir well. Scrape mixture into a frying pan and turn chicken and onion to combine well. Reduce heat to low, cover and simmer, turning chicken once or twice, until it is tender and cooked through, about 45 minutes. Stir in

raisins and cashews, transfer to serving dish and sprinkle with scallions. Serve with a side dish of rice. Thai Coconut Shrimp and Noodles Ingredients 8 ounces of noodles 1 cup onion, chopped 3 tablespoons TIANA organic virgin coconut oil 2 tablespoons green chili, chopped 4 cloves garlic, minced 1 tablespoon flour 1 can TIANA coconut milk 2 tablespoons fish sauce ½ pound shrimp, peeled and deveined 2 tablespoons fresh cilantro, finely chopped Method Prepare the noodles according to package directions, drain and set aside. In a large skillet, saute onions in coconut oil until tender. Add green chili, garlic and flour and continue to cook for 3 minutes, stirring frequently. Stir in coconut milk and fish sauce then simmer uncovered for about 8 minutes until sauce thickens. Stir occasionally. Add shrimp and cilantro and continue to simmer until shrimp is cooked, about 3-4 minutes. Remove from heat and fold in noodles until well coated with sauce. Serve hot. Gingered Sweet Potatoes in Coconut Sauce Ingredients 3 tablespoons TIANA organic virgin coconut oil 1 onion, diced 1 tablespoon ground ginger 1 tablespoon curry powder 1 can TIANA coconut milk 1 large sweet potato, diced 1 cup pineapple, chopped 1 tablespoon tamari sauce 1 teaspoon salt Method Heat coconut oil in a large saucepan. Saute onion until tender. Mix in ginger and curry powder and cook for another 1 to 2 minutes until fragrant. Add coconut milk, sweet potatoes, pineapple, tamari sauce and salt. Reduce heat to low, cover and simmer for 25 to 30 minutes, until sweet potatoes are soft but firm enough to keep their shape.

Virgin Cococreme Honey Spread Place 3 tablespoons of Virgin Coconut Oil in a small shallow bowl with 1/2 to 1tablespoon of your favourite honey.Here in Australia we have whats' called leatherwood from Tasmania and its the best honey, so get the good stuff! So you have all these in a bowl...then put this in the freezer. You wait 3 min till it just starts to solidify. Honey and oil dont mix at room temp... so when the VCO is nearly totaly solid... you mix itproperly which it will do... and both become one. Then back in the freezer for another 1-2 mins. Don't let it go REALLY solid,just solid enough to spread it well like thick butter.

This is the best creme-VCO-honey spread I have ever had(and I used to keep bees)..it just melts in your mouth and it TOTALLY de'lish on toast!!

coconut pad thai

Bon Appétit | September 2003 chef Roxanne Klein

·

recipe

· ·

reviews (11) my notes

Ribbons of soft coconut stand in for noodles in this version of the popular Thai dish. Servings: Makes 4 servings. subscribe to Bon Appétit

Ingredients

Almond-chile Sauce 1/2 cup raw almond butter* 2 tablespoons fresh lemon juice 2 tablespoons pure maple syrup 1 tablespoon soy sauce 1 tablespoon minced peeled fresh ginger 2 garlic cloves, minced 1 tablespoon minced serrano chile with seeds 1 to 2 tablespoons water Tamarind vinaigrette 1/2 7-ounce block tamarind with seeds** 2 tablespoons pure maple syrup 2 tablespoons soy sauce 2 tablespoons extra-virgin olive oil 2 teaspoons minced peeled fresh ginger Pad thai 1 cup (packed) very thinly sliced Napa cabbage 1/2 cup chopped fresh cilantro 1 teaspoon fresh lime juice 2 large young Thai coconuts (also called white coconuts), outside husk cut away, cracked open with hammer, drained

1 1/2 cups matchstick-size strips peeled carrots (from 2 large) 1 cup matchstick-size strips red bell pepper 1 cup mung bean sprouts 1/2 cup matchstick-size strips seeded English hothouse cucumber 1/4 cup slivered fresh basil Fresh cilantro sprigs

Preparation

For almond-chile sauce: Combine all ingredients except water in blender or processor. Puree until smooth. Thin with water by tablespoonfuls, as desired. Season sauce to taste with salt and pepper. For tamarind vinaigrette: Combine tamarind and enough hot water to cover in medium bowl. Let stand until pulp softens, breaking apart occasionally with fork, about 1 hour. Using slotted spoon, transfer tamarind pulp to sieve set over bowl. Press pulp through sieve, leaving seeds behind. Measure 6 tablespoons pulp into medium bowl (discard remaining pulp). Whisk in remaining 4 ingredients. Season with salt and pepper. For pad thai: Combine cabbage, cilantro, and lime juice in small bowl; toss to coat. Sprinkle with salt and let stand 30 minutes. Using small heavy knife, pry large pieces of soft coconut meat out of shells. Slice coconut very thinly into 2- to 3-inch-long strips. Combine carrots, red bell pepper, bean sprouts, cucumber, and basil in large bowl. Toss with just enough almond-chile sauce to coat lightly. Arrange 1/4 of cabbage mixture on each of 4 plates. Top with coconut and mixed vegetables. Drizzle tamarind vinaigrette and more almond-chile sauce over, if desired. Garnish with cilantro sprigs. *Available at natural foods stores. **Tamarind is a legume with large brown seedpods. The pulp is used in Indian, Thai, Caribbean, and Latin American cooking. The pulp is sold in block form and is available at Indian markets. Thai Coconut-Curried Beef You can have a robust curry without a long list of spices. We braised inexpensive stir-fry strips in velvety coconut milk with just a touch of curry paste. Skip the expected rice base and dish up over our "Riced" Minted Potatoes. email article print article listen to music add to my recipe box new to the recipe box search our recipes Nutrients per serving 29 g protein 31 g fat

10 g carbohydrates 3 g fibre 50 mg calcium 791 mg sodium 426 calories Preparation time 10 min Cooking time 30 min Makes 4 servings 1 lb (500 g) beef stir-fry strips or outside round steak 1 lime 1 tbsp (15 mL) vegetable oil 1 tsp (5 mL) Thai red curry paste 398- ml can coconut milk 2 tbsp (30 mL) fish sauce 1 tsp (5 mL) granulated sugar 2 handfuls green beans 1 red pepper 2 green onions 1/2 cup (125 mL) chopped fresh cilantro Pinch of salt (optional) 1. Slice beef into bite-sized thick strips. Finely grate peel and squeeze 2 tbsp (30 mL) juice from lime into a bowl. Heat oil in a large, wide saucepan over medium-high heat. Add beef and stir-fry until no longer pink, 3 to 4 min. Remove to a plate. 2. Add curry paste to pan and stir until fragrant, 30 sec. Add coconut milk, fish sauce, sugar, lime peel and juice. Stir well, then return meat to pan. When sauce comes to a boil, reduce heat to low. Cover and simmer, stirring occasionally, until beef is tender, 25 to 35 min. 3. Meanwhile, trim beans, slice pepper into strips and cut green onions into thick pieces. Stir into curry as soon as beef is tender. Then cover and continue heating, stirring occasionally until beans are tender-crisp, 2 to 4 min. Stir in cilantro. Taste and add salt if needed.

Cooking with Coconut Flour:

A Delicious Low-Carb, Gluten-Free Alternative to Wheat

By Bruce Fife, N.D.

Coconut flour is a delicious, healthy alternative to wheat. It is high in fibre, low in digestible carbohydrate, and a good source of protein.

Coconut Flour Recipes Do you love breads, cakes, pies, cookies, and other wheat products but can't eat them because you are allergic to wheat or sensitive to gluten? Perhaps you avoid wheat because you are concerned about your weight and need to cut down on carbohydrates. If so, the solution for you is coconut flour. Coconut flour is a delicious, healthy alternative to wheat. It is high in fibre, low in digestible carbohydrate, and a good source of protein. It contains no gluten so it is ideal for those with celiac disease. Coconut flour recipes can be used to make a variety of delicious baked goods, snacks, desserts, and main dishes. It is the only flour used in most of the recipes in this book. These recipes are so delicious that you won't be able to tell that they aren't made with wheat. If you like foods such as German chocolate cake, apple pie, blueberry muffins, cheese crackers, and chicken pot pie, but don't want the wheat; you will love the recipes in this book! These coconut flour recipes are designed with your health in mind. Every recipe is completely free of wheat, gluten, soy, trans fats, and artificial sweeteners. Coconut is naturally low in carbohydrate and recipes include both regular and reduced sugar versions. Coconut flour provides many health benefits. It can improve digestion, help regulate blood sugar, protect against diabetes, help prevent heart disease and cancer, and aid in weight loss.

Coconut Muffins

Ingredients

3 Eggs 2 tablespoons butter or coconut oil, melted 1/3 cup sugar ¼ teaspoon salt ¼ teaspoon baking powder 3 tablespoons grated coconut 60g glace green cherries 100G glace ginger

Method

1. Blend together eggs, butter, sugar, salt, and coconut extract. 2. Combine coconut flour with baking powder and whisk into batter until there are no lumps. 3. Fill muffin cups halfway with batter. Sprinkle grated coconut on top. 4. Bake at 205º C (400º F) for15 minutes. Makes 6 muffins.

Coconut Bread

Ingredients

6 Eggs ½ cup butter, melted 1 to 2 tablespoon honey ½ teaspoon salt ¾ cup sifted coconut flour 1 teaspoon baking powder

Method

1. Blend together eggs, butter, honey and salt. 2. Combine in a bowl Rice Bubbles, powdered milk, coconut, icing sugar, chopped fruits & mix well. 3. Combine coconut flour with baking powder and whisk thoroughly into batter until there are no lumps. 4. Pour into greased 22x12x7.5cm (9x5x3 inch) or smaller loaf pan and bake at 175ºC (350ºF) for 40 minutes. 5. Remove from pan and cool on rack.

Mom's Pie Crust Ingredients 2 cups (480 ml) Unbleached white flour 1/2 tsp (2.5 ml) Sea salt (for taste only - not essential if on low salt diet) 1/2 cup (120 ml) Omega Nutrition Coconut Oil 1/4 cup (60 ml) Butter (unsalted, if possible) 1/4 cup (60 ml) Ice water (add until dough comes together) Directions

Mix flour and salt in large bowl. Cut in Coconut Oil and butter with pastry knife until crumbly. Add water to flour mixture until desired consistency. The true amount of water in a pastry recipe varies depending on the moisture content of the flour. If you add too much water, the dough gets tough, not enough and the dough can be too crumbly. Chill dough before rolling into pie crust (keeps up to 1 week in fridge or longer in freezer). Yield 1 double crust pie. Carob Almond Butter Crispies Ingredients 1 cup (240 ml) Almond butter 12 drops Stevia Liquid Concentrate 3 Tbsp (45 ml) heaping Omega Nutrition Nutri-Flax® 2 Tbsp (30 ml) Carob powder 2 Tbsp (30 ml) Omega Nutrition Coconut Oil (or Essential Balance® Oil) 1 Tbsp (15 ml) Vanilla flavoring 1/2 tsp Sea salt 4 cups Crushed, crisped brown rice cereal 1 cup (240 ml) Chopped pecans Directions Place the almond butter, stevia, Nutri-Flax®, carob, oil, vanilla, and salt in a large mixing bowl. Combine thoroughly. Stir in the crisped rice and pecans. Shape the mixture into 2-inch balls, and serve.

Information

Microsoft Word - recipes_combined.doc

80 pages

Report File (DMCA)

Our content is added by our users. We aim to remove reported files within 1 working day. Please use this link to notify us:

Report this file as copyright or inappropriate

90950