Coconut Sautéed Green Beans with Tomatoes
2 ½ cups of fresh green beans, ends trimmed
2 Tbsp Organic virgin coconut oil
2/3 cup cherry tomatoes, halved
2 Cloves garlic, minced
Salt and Black pepper to taste
Grated Parmesan Cheese (optional)
Sauté the green beans in a few tablespoons of coconut oil. Add garlic and tomatoes. Sauté for 3-4 minutes. Remove pan from heat. Add salt and pepper. Sprinkle Parmesan cheese on top. Serve warm.
Marrakech Chicken and Lentils
1tbsp 100% Pure Virgin Coconut oil
4 skinless chicken breasts chopped into pieces
170g wholemeal flour
225g brown lentils, rinsed and picked over
1 bunch spring onions, chopped
12 whole dried apricots (3 oz.), quartered
140g golden raisins
55g 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 180°. 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.
Coconut Chicken Salad
2 skinless chicken breasts
¼ cup coconut flakes
¼ cup crushed almonds
1 egg, beaten
2 Tbsp Organic virgin coconut oil
4 cups mixed greens
Cut the chicken into strips. Dip the chicken strips in the egg and roll in almond-coconut flakes. Heat oil in a pan. Sauté the chicken strips. Serve over a bed of mixed greens with a lemon and olive oil dressing.
Coconut Lime Rice Pilaf
4 Tbsp Organic virgin coconut oil
1 large onion, chopped
3 cloves garlic, crushed
¼ cup celery, finely chopped
3 cups brown rice, uncooked
6 cups water
1 ½ Tbsp grated lime (or lemon) peel
1 ½ tsp salt
1 tsp ground black pepper
¼ tsp paprika
Melt coconut oil in a saucepan and add in onions and garlic; cook until onions are tender. Pour in the rice, water, lime peel and spices. Cook until the rice is tender, about 45 minutes. Serve topped with grated lime peel and ground black pepper on top.
Coconut Chocolate-chip Oatmeal Cookies
2 ½ cups cake flour
1 cup rolled oats
½ tsp salt
1 ¼ cups chocolate chips
1 cup walnuts
1 Tbsp vanilla extract
2 Tbsp water
¾ cup organic virgin coconut oil
¾ cup honey
Preheat oven to 180°C degrees. Grease baking sheet with additional coconut oil. Set aside. Mix the flour, oats, salt, chocolate chips, and walnuts in a large bowl. Mix the vanilla extract, water, organic virgin coconut oil, and honey in a separate bowl. Pour the wet ingredients into the dry ingredients and mix until well combined. Roll dough into small balls, flatten and place on prepared baking sheets. Bake in preheated oven for 18-24 minutes. Remove and allow to cool.
Den’s Ice-cream
1 tin of coconut milk 2 egg yolks
about 4 tablespoons of coconut oil in liquid form
juice of a lime and the zest
150 ml water
packet of gelatin or carageen to make up 1 pint of jelly
sweetener of your choice
Prepare the gelatin or carageen in the water according to the instructions on the packet and stir well to make sure it dissolves.
Blend the coconut milk (both the more solid cream and the milk from the tin), virgin coconut oil and egg yolks together thoroughly. Add the lime juice and zest and blend then add the water/gelatin mix and blend again. Add the sweetener. (I use either a herb called stevia or a sweetener called splenda. The freezing of the ice cream will make the taste less sweet than it tastes at this stage, so I add enough sweetener to make the mix taste a bit too sweet. This needs a little experimentation and the results depend on the sweetener you use and how sweet you like it). Then I pour it into my ice cream maker and 20 minutes later I have a wonderfully healthy coconut and lime ice cream. You could pour it into a container and freeze it in the freezer if you don't have an ice cream maker.
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