Potatoes and Green Peas in Pumpkin Sauce with Coconut-Lime Rice
Ingredients:
2 tablespoons coconut oil
1 tablespoons olive oil
1 Vidalia onion, sliced
Himalayan sea salt, to taste
2 garlic cloves, minced
White pepper, to taste
2 potatoes, diced
1 1\2 cups water or coconut water
1-inch piece ginger, minced
2 teaspoons turmeric 2 teaspoons coriander 1 teaspoons cumin
1 or 2 teaspoons chili powder
1 cup pureed pumpkin
1 1\2 cups green peas
1 tomato, diced
1\2 cup plain coconut or almond yogurt
2 tablespoons coconut oil
2 cups cooked basmati rice
1\2 cup coconut milk
Zest of 1 lime
Heat the oils in a large saucepan over low-medium heat. Add the onion, season with salt, and cook for about ten minutes to lightly caramelize the onions. Add the garlic and cook for one minute. Season with salt and pepper, then add the potatoes, 1 1\2 cups water (to start), ginger, and spices. Cover and cook about ten minutes, stirring occasionally and adding more water if needed. Stir in the pumpkin, peas, tomato, yogurt, and coconut oil and cook for a minute or two to heat through. Remove from the heat. Combine the rice, coconut milk, and lime zest in a bowl. Divide the rice among four plates and top with the potatoes and peas. Makes 4 servings
Savory Corn Cakes
Ingredients:
1 cup fresh sweet corn (corn cut from 2 ears of corn)
1\4 cup chives, garlic chives, or small green onions, chopped
2 eggs
2 tablespoons virgin coconut oil, melted
1\4 cup coconut flour
1\4 cup fine cornmeal
1\4 teaspoon salt
1\4 teaspoon black pepper
2 tablespoons olive oil, coconut oil, or butter
Ingredients:
2 tablespoons coconut oil
1 tablespoons olive oil
1 Vidalia onion, sliced
Himalayan sea salt, to taste
2 garlic cloves, minced
White pepper, to taste
2 potatoes, diced
1 1\2 cups water or coconut water
1-inch piece ginger, minced
2 teaspoons turmeric 2 teaspoons coriander 1 teaspoons cumin
1 or 2 teaspoons chili powder
1 cup pureed pumpkin
1 1\2 cups green peas
1 tomato, diced
1\2 cup plain coconut or almond yogurt
2 tablespoons coconut oil
2 cups cooked basmati rice
1\2 cup coconut milk
Zest of 1 lime
Heat the oils in a large saucepan over low-medium heat. Add the onion, season with salt, and cook for about ten minutes to lightly caramelize the onions. Add the garlic and cook for one minute. Season with salt and pepper, then add the potatoes, 1 1\2 cups water (to start), ginger, and spices. Cover and cook about ten minutes, stirring occasionally and adding more water if needed. Stir in the pumpkin, peas, tomato, yogurt, and coconut oil and cook for a minute or two to heat through. Remove from the heat. Combine the rice, coconut milk, and lime zest in a bowl. Divide the rice among four plates and top with the potatoes and peas. Makes 4 servings
Savory Corn Cakes
Ingredients:
1 cup fresh sweet corn (corn cut from 2 ears of corn)
1\4 cup chives, garlic chives, or small green onions, chopped
2 eggs
2 tablespoons virgin coconut oil, melted
1\4 cup coconut flour
1\4 cup fine cornmeal
1\4 teaspoon salt
1\4 teaspoon black pepper
2 tablespoons olive oil, coconut oil, or butter
Puree 3\4 of the corn and chives in a mixer. Place into a bowl, add eggs and 2 tablespoons coconut oil. Mix well. Add coconut flour, cornmeal, salt, and pepper. Mix gently until well combined.
Heat additional oil in frying pan over medium-low heat. Place large spoonfuls of batter into the pan, flatten gently, and cook until golden brown. Flip and cook other side. Serve with sour cream and chutney.
Asian Broccoli Salad with Coconut Oil
Ingredients:
1 cup broccoli florets % cup almonds, sliced
1\4cup currants or organic golden raisins
1\4 cup of a Habanera pepper
1\4 teaspoon fresh garlic, minced
2 tablespoons expeller-pressed coconut oil
1\4 of an avocado
1 teaspoon tahini
1 teaspoon lemon juice Pinch of sea salt
Steam broccoli florets for approximately ten minutes, until slightly tender but not overcooked.
Place in a large bowl and stir in almonds and currants or raisins. In a blender, mix pepper, garlic, coconut oil, avocado, lemon juice, tahini, and salt until smooth.
Pour avocado mixture over broccoli and stir completely, coating the broccoli. Serve immediately in individual bowls.
Garlic Chicken Bites
Ingredients:
2 lbs (1 kg) ground chicken
1\2 teaspoon garlic powder
1\2 teaspoon onion powder
1 teaspoon crushed red pepper flakes
2 teaspoon chili powder
1 teaspoon salt Fresh ground pepper
2 eggs
1 cup breadcrumbs Coconut oil, as needed
Mix all ingredients except coconut oil together until well blended. Add more breadcrumbs if mixture looks too sticky.
Heat coconut oil in a pan over medium heat and drop chicken mixture into pan, shaping into nuggets. Cook until golden brown on both sides and serve.
Chicken and Coconut Rice
Ingredients:
1 cup white rice, al dente, or lightly cooked
1\4 cup shredded coconut
2 tablespoons coconut oil
1\3 cup chopped pineapple
1\3 cup chopped red onion
2 tablespoons lemon juice
1 chicken breast, chopped
Heat a frying pan and add the rice and chicken. Cook for fifteen minutes. Be careful not to burn the rice.
When the rice and chicken are thoroughly cooked, add the coconut oil and shredded coconut. Simmer for three to six minutes.
Add the lemon juice, chopped pineapple, and red onion to the skillet. Continue to simmer for up to ten minutes.
The ingredients will be fully cooked when the smell of the dish becomes rich and heavy.
Coconut Pasta Salad
Serves 1-2
Ingredients:
1 cup spelt pasta, cooked
1\2 cup chopped onions (red, traditional, sweet, or mixed)
1\2 cup chopped carrots
1\4 cup chopped celery
3 tablespoons coconut oil
1\3 cup coconut shavings, organic and fresh
1\4 cup raspberry vinaigrette dressing
Lightly mix the spelt pasta with the raspberry vinaigrette dressing. The dressing should mix with any leftover water that was not fully strained from the pasta.
Gently mix in the coconut oil thoroughly, followed by the shavings and the onions. Top the dish with the carrots and celery; they can also be mixed in with the whole salad. Serve cold.
Coconut Chicken Satay
Serves 12
Ingredients:
1 1\2 lbs (750 g) frozen boneless, skinless chicken thighs, Thawed wooden or bamboo skewers
Marinade:
1 small onion, chopped
3 cloves garlic, chopped
1\8 teaspoon ground ginger
1\2 teaspoon dried turmeric
2 teaspoons cumin
1 teaspoon red pepper flakes
1\4 cup oyster sauce or fish sauce
1\3 cup brown sugar
2 tablespoons vegetable oil
Coconut Peanut Sauce
1 cup coconut peanut butter
1\8 cup soy sauce
1\2 teaspoon red pepper flakes
2 tablespoons brown sugar
2 teaspoons lime juice
1\2 cup hot water
1\8 cup oyster sauce
1\3 cup coconut butter
2 teaspoons sesame oil
Heat coconut oil in a pan over medium heat and drop chicken mixture into pan, shaping into nuggets. Cook until golden brown on both sides and serve.
Chicken and Coconut Rice
Ingredients:
1 cup white rice, al dente, or lightly cooked
1\4 cup shredded coconut
2 tablespoons coconut oil
1\3 cup chopped pineapple
1\3 cup chopped red onion
2 tablespoons lemon juice
1 chicken breast, chopped
Heat a frying pan and add the rice and chicken. Cook for fifteen minutes. Be careful not to burn the rice.
When the rice and chicken are thoroughly cooked, add the coconut oil and shredded coconut. Simmer for three to six minutes.
Add the lemon juice, chopped pineapple, and red onion to the skillet. Continue to simmer for up to ten minutes.
The ingredients will be fully cooked when the smell of the dish becomes rich and heavy.
Coconut Pasta Salad
Serves 1-2
Ingredients:
1 cup spelt pasta, cooked
1\2 cup chopped onions (red, traditional, sweet, or mixed)
1\2 cup chopped carrots
1\4 cup chopped celery
3 tablespoons coconut oil
1\3 cup coconut shavings, organic and fresh
1\4 cup raspberry vinaigrette dressing
Lightly mix the spelt pasta with the raspberry vinaigrette dressing. The dressing should mix with any leftover water that was not fully strained from the pasta.
Gently mix in the coconut oil thoroughly, followed by the shavings and the onions. Top the dish with the carrots and celery; they can also be mixed in with the whole salad. Serve cold.
Coconut Chicken Satay
Serves 12
Ingredients:
1 1\2 lbs (750 g) frozen boneless, skinless chicken thighs, Thawed wooden or bamboo skewers
Marinade:
1 small onion, chopped
3 cloves garlic, chopped
1\8 teaspoon ground ginger
1\2 teaspoon dried turmeric
2 teaspoons cumin
1 teaspoon red pepper flakes
1\4 cup oyster sauce or fish sauce
1\3 cup brown sugar
2 tablespoons vegetable oil
Coconut Peanut Sauce
1 cup coconut peanut butter
1\8 cup soy sauce
1\2 teaspoon red pepper flakes
2 tablespoons brown sugar
2 teaspoons lime juice
1\2 cup hot water
1\8 cup oyster sauce
1\3 cup coconut butter
2 teaspoons sesame oil
Marinade:
Blend all ingredients on high heat for two minutes. Pour into a sealed marinating dish with the chicken. Marinate for several hours, stirring periodically to coat chicken thoroughly. Cut marinated chicken into 2-inch (5 cm) cubes. Soak bamboo skewers in water for twenty minutes so they don't burn while cooking. Thread chicken onto skewers, and it's ready to grill.
Blend all ingredients on high heat for two minutes. Pour into a sealed marinating dish with the chicken. Marinate for several hours, stirring periodically to coat chicken thoroughly. Cut marinated chicken into 2-inch (5 cm) cubes. Soak bamboo skewers in water for twenty minutes so they don't burn while cooking. Thread chicken onto skewers, and it's ready to grill.
Coconut Peanut Sauce
Blend all ingredients on high heat. Serve with chicken skewers.
Blend all ingredients on high heat. Serve with chicken skewers.
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