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coconut oil recipes

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Chick Peas & Coconut Oil

Chick Peas (Garbanzo Beans) & Coconut Oil

This is one of the best quickie dishes I ever made and still enjoy. I would open my classes by serving this dish as a way to introduce coconut oil. People raved. All you need to do is open a can of garbanzo beans, also known as chick peas. Warm them and then drizzle coconut oil all over them. Sat & pepper and enjoy.  As you can see in this photo I added some raw red pepper and cilantro. The red pepper is quite tasty with it. Actually, almost anything you add will be perfect!

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Winter or Summer Squash a la Coconut Oil

Recent research has made it clear just how important winter squash is to antioxidant intake, especially because of the carotenoid antioxidants. No single food provides a greater percentage of certain carotenoids than winter squash. One study determined winter squash to be the number one source of alpha-carotene and beta-carotene among certain cultures and populations segments that thrive. In addition to the carotenoid content these delicious foods are full of another powerful antioxidant, and that is that they are a very good source for vitamin C in winter. They are also full of anti-viral, anti-bacterial, and anti-inflammatory substances found in these delicious succulent foods.

The best part is that they have just enough starch in them to make my eyes twinkle with anticipation of my first and last bite!

Bake

This is how I like them best. Bake them whole or cut them into pieces like the picture above. Yes, I know, it takes some strength to cut them. If you cook them whole they will be easier to cut after cooked. But, if you have the strength to cut them, it is good to de-seed them as some of the seeds can cause a little more of a bitter taste. I always say, go the easy route.

The picture of squash in this post was lavishly topped with fresh sage before cooked. While cooking it was basted with coconut oil and salt.

Boil/Steam

The same goes here for cutting the squash. Place in pan with a little water and/or a steamer. Be careful not to over cook. Squash cooks fairly quickly. When your fork goes into the flesh easily, remove from heat and hot pan immediately, otherwise the flesh gets too soft and looses it’s flavor.

Toppings

Coconut Oil is fabulous.

Barlean’s High Lignan Flax Oil is another great taste.

Stryian Pumpkin Seeds Oil is to live for.

Butter or Ghee

Could it be that simple?

Yes, please don’t think you need to make recipes that include a lot of ingredients or spices. Their uniqueness is often overtaken with other flavors. When you take fresh foods out of the oven or sauce pan, all you really have to do is top them with an exquisite oil (you must use the best), some Celtic Sea Salt, and some additional spices if you like. Fresh is good, simple is better because then you get to enjoy the unique taste of fresh Earthly foods.

Spices to add:

Cumin, Basil, Rosemary, Parsley, Cayenne, Italian Seasoning, Chili Powder.....to name a few!

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Purple Sweet Potatoes or Yam with coconut Oil & Cilantro

This colorful dish can be all yours within 15 minutes. Simply wash, peel and chop your favorite sweet potato, yam or squash into small pieces. Steam or boil the small pieces until tender. Transfer to serving dish and toss with a tsp. of coconut oil (or, flax oil, Ghee or pasture butter). Then top with fresh cut Cilantro and Celtic Sea Salt. Drizzle a tsp. of honey and squeeze of lemon or lime. Could it be that simple? Yes! Try this delicious dish in the evening when you want an explosion of flavors to revitalize and relax you. It is so rich and fulfilling you will not be tempted for a dessert of any kind.

Ingredients:

Sweet Potato, Yam or Squash

Coconut Oil, Flax Oil, Ghee or Pasture Butter

Honey and Lemon or Lime juice

 

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