BBQ RED PALM OIL
VEGGIES
RED PALM OIL BURRITOS
TOFU STIR FRY
YAMS WITH PALM OIL
MELTED CHEESE SANDWICH WITH TOMATO SOUP
COCONUT CREAM MUSHROOM
SOUP
BBQ RED PALM
OIL VEGGIES
INGREDIENTS
1 Bunch of asparagus, or 2 zucchini or other squash, sliced
½ Cup of Red Palm Oil
Sea salt to taste
DIRECTIONS
Sprinkle the squash or asparagus with the seal salt, and coat in
red palm oil. Grill the vegetables on both sides until tender. Serves
3-4
RED
PALM OIL BURRITOS
INGREDIENTS
· ¼ cup Red Palm Oil
· 1 can refried beans
· ½ pound cheddar cheese, grated
· 6 large corn tortillas
· ½ cup of fresh salsa
· ½ cup sour cream
· ½ cup chopped cilantro
DIRECTIONS
Sauté the tortillas in the red palm oil in a small skillet
until soft. Do not overcook. In a small pan, heat the beans. Remove
the tortillas from the oil and drain. Fill each tortilla with beans
and cheese, and roll up. Place the tortillas back in the sauté
pan until the cheese melts. Remove the burrito and top with sour
cream and salsa. Garnish with cilantro.
Serves 4
TOFU STIR FRY
INGREDIENTS
· 1 pound Garden Tofu cut into pieces
· 3 Tbsp Red Palm Oil
· 2 zucchini or yellow squash, sliced
· ½ bunch broccolini or broccoli, cut into pieces
· ½ bunch red chard, cut in to pieces
· ½ tsp ground coriander
· ½ tsp dried, minced garlic
· seal salt to taste
DIRECTIONS
In a large wok or skillet, heat the red palm oil over medium high
heat you notice the traditional “burn off” that is a
result of not filtering the oil. You will notice a small amount
of smoke followed by the oil darkening several shades. Turn the
heat to medium. Add the tofu pieces to the oil along with the spices
and cook for several minutes until browned. Add the zucchini and
broccoli. Cook until squash is browned. Add the red chard and cover
the wok until the red chard is well steamed. Serve over brown rice.
Serves 3-4
YAMS WITH PALM OIL
INGREDIENTS
· 2 large yams, peeled and cut in ¼ inch thick slices
· 3 tbsp Red Palm Oil
· 1 tsp. dried orange peel
· ½ cup maple syrup
· ½ cup water
· 1 tsp. cinnamon
· ½ tsp sea salt (or to taste)
DIRECTIONS
In a large skillet, heat the red palm oil over medium to high heat.
Add yams and all remaining ingredients. Cover and cook over medium
to low heat for 20 minutes or until yams are soft. Remove lid and
toss the yams. Cook for another few minutes until all water is evaporated
and yams are covered in sauce.
MELTED CHEESE SANDWICH
WITH TOMATO SOUP
INGREDIENTS
· 1 can tomato soup
· ½ pound raw cheddar cheese, grated
· 4 slices whole grain bread
· 1 tbsp. coconut oil
DIRECTIONS
In a small pan, warm soup over medium heat. Spread each side of
the bread with coconut oil and place the cheese in-between the bread.
Brown the bread in a skillet until the cheese is melted.
Serves 2
COCONUT CREAM MUSHROOM
SOUP
An excellent, creamy soup perfect for a cool fall
lunch or winter dinner.
Serves 4
INGREDIENTS
· 1 cup boiling water
· 1-1/2 lbs mixed fresh mushrooms (your choice 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 Celtic Sea Salt
· 1/2 tsp cracked black peppercorns
· 1 bay leaf
· 4 cups organic vegetable or beef broth
· 1-cup coconut milk
· 4 tsp Virgin Coconut Oil
DIRECTIONS
*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.
In large skillet heat 1 tbsp Virgin Coconut Oil
over medium heat. Add fresh mushrooms and cook, stirring, until
they lose their liquid. Transfer to slower cooker or simmering stockpot.
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 slower cooker. Add bay leaf, broth, coconut
milk and reserved mushroom soaking liquid, stir to combine.
Cover and cook on low for 6 to 8 hours (or in
slow cooker on high for 3 to 4 hours). Discard bay leaf.
Serve with naturally leavened breads.
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