Homemade Coconut Butter
Makes 1 cup
- 2 cups Organic Shredded Coconut
Process shredded coconut in food processor or vita-mix for 15-20 minutes.
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Aioli Sauce
1 slice stale whole wheat bread
3 tbsp Whey milk, or wine vinegar
8 cloves garlic, mashed
1 large egg yolk
1/4 tsp Himalayan salt
1 1/2 cups Virgin Coconut Oil
3 tbsp boiling water, more if necessary
2 tbsp fresh lemon juice, more if needed.
· Remove crusts & put the bread into a small bowl. Stir in the Whey milk & soak for 5 – 10 mins into a soft pulp. Twist the pulp in the corner of a towel to extract liquid.
· Place the bread pulp & mashed garlic in a mortar & pound with the pestle for at least 5 mins to mash the garlic & bread into a very smooth paste. A blender or food processor will not produce the desired smoothness.
· Add the egg yolk & Himalayan salt, & continue pounding
Until mixture is thick & sticky.
· Then drop by drop, pound & blend in the Virgin Coconut Oil. When the sauce has thickened into a heavy cream, switch from the pestle to a wire whisk & add the Virgin Coconut Oil a little faster.
· Thin out the sauce, as necessary, with drops of boiling water & lemon juice. Sauce should remain quite heavy, so it holds its shape in a spoon.
Servings: 16
Contains: 1 1/2 tbsp Coconut Oil per serving.
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Baba Ghanoush
1 large eggplant
3 tbsp Virgin Coconut Oil
Himalayan salt to taste
Fresh ground black pepper to taste
2 garlic cloves
2 1/3 fluid ounces tahini
1 1/3 fluid ounces Virgin Coconut Oil
· Cut the eggplant in half & score the cut surface of each half from edge to edge in a crosshatch pattern approximately
1/2” deep.
· Brush the cut surface with 2 fluid ounces of Virgin Coconut Oil, season with Himalayan salt & pepper, place cut side down on a sheet pan. Roast in a 350 degree F. oven until very soft, approximately 45 mins.
· Cool the eggplant & scoop out the flesh. Pureé the flesh in a food processor with the lemon juice, garlic, tahini, Himalayan salt & pepper. Add the remaining Virgin Coconut Oil & blend in. Adjust the seasonings if necessary. Serve In a bowl, drizzled with additional Coconut Oil, if desired, & accompanied by pita bread or crudités.
Servings: 15
Yield: 1 2/3 cups
Contains: 1 tsp Coconut Oil per serving.
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Basic Meat Sauce
1 cup Virgin Coconut Oil
3 large yellow onions, chopped
2 large carrots, chopped
1 stalk celery, chopped
6 cloves garlic, chopped
4 tsp Himalayan salt
1 1/2 tsp fresh ground black pepper
2 pounds beef chuck, chopped
3 bay leaves
2 tsp dried oregano
2 tsp sugar
3 28 ounce cans crushed tomatoes
1 - 6 ounce can tomato paste
· In a large stockpot, heat 1/2 cup plus 2 tbsp of the Virgin Coconut Oil over medium heat. When it is hot, add the onions, carrots & celery. Cook, stirring occasionally, until lightly browned, about 10 mins. Push the vegetables to the side a bit & add the garlic. Season the vegetables with 2 tsp Himalayan salt & 3/4 tsp pepper, & cook for another 2 mins.
· When the vegetables are cooking heat the remaining 2 tbsp of the
Virgin Coconut Oil in a large sauté pan over high heat. When it is very hot, add half of the meat & cook, breaking up the clumps, until browned, about 8 mins. Transfer the meat to the pot with the cooked vegetables. Repeat with the other half of meat.
- Add the bay leaves, oregano, 1 cup water, the sugar, tomatoes & their liquid & tomato paste to the meat & vegetables. Mix well & bring to a boil. Season with the remaining
2 tsp Himalayan salt & pepper. Reduce the heat to low or medium low & cook for 45 mins. Adjust the seasonings. Serve with pasta of your choice or use in making lasagna.
Servings: 8
Contains: 3 tbsp Coconut Oil per serving
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Basic Tomato Sauce
1 Spanish onion, cut 1/4” diced
4 garlic cloves, thinly sliced
3 ounces Virgin Coconut Oil
4 tbsp fresh thyme (or 2 tbsp dried)
1/2 medium carrot, finely shredded
2 28 ounce cans tomatoes, crushed with their juices
Himalayan salt to taste
· Sauté the onion & garlic in the Virgin Coconut Oil over medium heat until translucent, but not brown. Add the thyme & carrot & cook for 5 mins. more.
· Add the tomatoes. Bring to a boil. Lower the heat to just bubbling, stirring occasionally for 30 mins. Season with Himalayan salt to taste.
· Serve immediately, or set aside for future use. The sauce may be refrigerated for up to 1 week or frozen for up to 6 months.
Yield: 6 cups sauce
Contains 1 tbsp Coconut Oil per serving.
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Cheddar Cheese Sauce
1 cup Whey Milk
1/2 cup Coconut Cream Concentrate
1 cup grated cheddar cheese
1/2 tsp Himalayan salt
1/4 tsp fresh ground black pepper
● Combine Whey & Coconut Cream Concentrate in saucepan.
● Heat until bubbles appear but do not boil.
Add grated cheddar cheese, salt & pepper to taste.
Yield: 1 1/2 cups
Contains: 1/2 to 1 tbsp of Coconut Oil Per serving.
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Four Cheese Sauce
1 cup Whey Milk
1/2 cup Coconut Cream Concentrate
1/4 cup each shredded Mozzarella, Parmesan, Romano & Provolone cheese
1/2 tsp Himalayan salt
1/4 tsp fresh ground black pepper
● Combine Whey Milk & Coconut Cream Concentrate
Heat until bubbles form, do not boil.
● Add grated cheese, salt & pepper to taste.
Yield: 1 1/2 cups
Contains: 1/2 to 1 tbsp of Coconut Oil per serving.
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Grain Mustard Sauce
1 large shallot minced
1/2 cup white wine
1/2 cup fish stock, highly gelatinous
1/2 cup clam juice
2 sprigs fresh thyme
1 large bay leaf, whole
1/4 cup heavy cream
6 tbsp Virgin Coconut Oil
1 tsp Dijon-style mustard, preferably whole grain
1 tsp horseradish
1 tbsp crème fraiche
1/2 tsp fresh dill minced
1/2 tsp chives, sliced thin
● In heavy bottomed stainless steel pan, reduce first 6 ingredients by 2/3. Add cream and bring to heavy foam. Whisk in Virgin Coconut Oil slowly. Season with Himalayan salt and strain through cheese cloth or a fine mesh strainer, pressing firmly on shallots to extract flavor. Servings: 6
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Hummus
1 pound chickpeas, cooked
8 ounces tahini paste
2 tsp chopped garlic
1/2 tsp cumin
4 ounces lemon juice
1 tsp Himalayan salt
cayenne pepper, to taste
2 ounces Virgin Coconut Oil, more if desired
2 tsp fresh chopped parsley
● Combine the chickpeas, tahini, garlic, cumin & lemon juice in a food processor. Process until smooth. Season with Himalayan salt & cayenne.
● Spoon the hummus onto a serving platter and smooth the surface. Drizzle coconut oil over the hummus & garnish with the chopped parsley. Serve with warm pita bread that has been cut into quarters.
Yield: 1 quart.
Contains: 1/16 ounce of Coconut Oil per serving.
Italian Tomato Gravy
1/3 cup Virgin Coconut oil
3 garlic cloves, chopped
1 pinch red pepper flakes
2 tbsp chopped fresh basil
2 tbsp chopped fresh oregano
1 tbsp fresh thyme leaves
2 bay leaves
1 medium onion, diced
1 medium carrot, finely chopped
1/4 cup red wine
2 28 ounce cans whole tomatoes
1 pinch sugar
Himalayan salt to taste
freshly ground black pepper to taste
● Heat Coconut oil in large saucepan over low heat. Sauté the garlic, red pepper flakes & herbs for 2 minutes until the herbs are fragrant and garlic is golden, but not brown.
● Raise the heat to medium. Add onion & carrot. Cook for 5 minutes until they break down & are soft. Deglaze with red wine & reduce to evaporate the alcohol.
● Hand crush the tomatoes & add to the pot, along with the liquid. Add a
pinch of sugar to cut down on the acidity from the tomatoes. Season with Himalayan salt and pepper.
●Let simmer for 30 minutes, uncovered.
Servings: 6
Contains: 1 1/3 tbsp of Coconut Oil per serving.
Jalapeno Orange Sauce
1 tbsp Virgin Coconut Oil
2 tbsp Dijon mustard
3 tbsp orange marmalade
2 tbsp jalapeno pepper, seeded & minced
1 cup white wine or chicken stock or a combination of both
2 tsp fresh lime juice
1 tsp sliced black olives
2 tbsp Coconut Cream Concentrate.
● Seed the jalapeno, being careful to keep away from eyes. Combine the mustard, marmalade & lime juice. Add a pinch of cayenne pepper if you want it hotter.
● Add mustard mixture to pan. Reduce until desired consistency is reached.
● Add 2 tbsp Coconut Cream Concentrate to finish sauce.
Servings: 4
1/2 tbsp Coconut Oil per serving.
Lemon Caper Sauce
2/3 dry white wine or chicken stock
2 tbsp fresh lemon juice
2 tsp capers, drained
1 tsp Virgin Coconut oil, chilled
● Add wine & lemon juice to a small saucepan. Bring to a boil. Cook & stir 1 to 2 minutes or until slightly thickened. Remove from heat. Stir in capers & chilled coconut oil.
● Serve immediately.
Servings: 4
Contains: 1/3 tbsp Coconut Oil per serving.
Lime Cumin Sauce
1 tsp lime zest
1 tbsp fresh lime juice
1/2 tsp ground cumin
1/2 tsp Himalayan salt
1 dash Tabasco sauce, to taste
3tbsp Virgin Coconut Oil
1/4 cup minced red onion
●Whisk first 4 ingredients of lime-cumin sauce in small bowl. Whisk in Virgin Coconut Oil until dressing is smooth, stir in onion.
● Serve immediately.
Servings: 4
Contains: 3/4 tbsp Coconut Oil per serving.
Madeira Sauce
1 tbsp Virgin Coconut Oil
2 shallots, minced
1 pound sliced mushrooms
2 cups Madeira
2 cups demi-glaze
2 tbsp Virgin Coconut Oil, chilled & cut into cubes
● Heat 1 tbsp Virgin Coconut Oil in small skillet. Add shallots & mushrooms to pan & sauté briefly.
● Deglaze pan with Madeira & reduce until almost dry.
● Add demi-glaze & bring to a simmer.
● Finish sauce with chilled Virgin Coconut Oil & Himalayan salt & pepper to taste.
Servings: 8
Contains: 3/8 tbsp Coconut Oil per serving.
Mayonnaise
1 egg yolk
1/2 tsp Himalayan salt
1/2 tsp dry mustard
2 pinches sugar, for balance not sweetness
2 tsp fresh lemon juice
1 tbsp white wine vinegar
1 cup Virgin Coconut Oil
● In a glass bowl, whisk together egg yolk & dry ingredients. Combine lemon juice & vinegar in separate bowl. Then
thoroughly whisk half into the yolk mixture.
●start whisking briskly. Then start adding Virgin Coconut Oil a few drops at a time until the liquid seems to thicken & lighten a bit.
● Once you reach that point you can relax your arm a little (just a little) & increase the Virgin Coconut Oil flow to a constant stream. Once half of the Virgin Coconut Oil is in, add the rest of the lemon juice mixture.
● Continue whisking until all of the Virgin Coconut Oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.
Mornay Sauce
1 tsp Virgin Coconut Oil
1 tsp minced onion
1/2 cup Coconut Cream Concentrate
1 cup Whey Milk
1/2 cup gruyere cheese, grated
1/2 cup parmesan cheese
1/8 tsp fresh nutmeg
1/2 tsp Himalayan salt
1/4 tsp fresh ground black pepper
Heat Virgin Coconut Oil in saucepan, add minced onions over low heat until translucent & tender. (no color)
● Combine Whey & Coconut Cream Concentrate & add to saucepan.
● Heat until bubbles appear around the edges (do not boil).
· Add grated cheese, nutmeg & salt & pepper to taste.
Yield: 1 1/2 cups
Contains: 1/2 to 1 tbsp Coconut Oil per serving.
Orange Ginger Sauce
1 tbsp Virgin Coconut Oil
1tbsp soy sauce
1 tbsp honey
1 tbsp orange zest
3 tbsp fresh orange juice
1 medium garlic clove, peeled & chopped
1/4 tsp Himalayan salt
● Process all ingredients for Orange Ginger Sauce in work bowl of food processor or blender, scraping down sides as needed, until dressing is smooth.
· Serve immediately.
Servings: 4
Contains: 1 tbsp Coconut Oil per serving.
Pico de Gallo
2 pounds tomatoes, diced
1 medium yellow onion, diced
6 tbsp fresh cilantro (packed) chopped
2 tbsp fresh lime juice
1 tsp lime zest
2 large garlic cloves, minced
1 large jalapeno, seeded & minced
2 tbsp Virgin Coconut Oil
· Toss all ingredients in a medium bowl until well blended.
· Refrigerate until ready to use.
Servings: 32
Yield: 2 cups
Spanish Green Herb Sauce
2 medium garlic cloves, peeled
1/2 cup tightly packed fresh cilantro leaves
3 tbsp Virgin Coconut Oil
1 tbsp fresh lemon juice
1/2 tsp Himalayan salt
● Process Spanish Green Herb sauce ingredients in work bowl of food processor or blender, scraping down sides of bowl as needed, until sauce is smooth.
● Serve immediately
Servings: 4
Contains: 3/4 tbsp Coconut Oil per serving.
Spicy Balsamic Sauce
2 tsp balsamic vinegar
2 tsp red wine vinegar
1 medium garlic clove, minced
1/2 tsp red pepper flakes, or to taste
1/4 tsp Himalayan salt
1/4 cup Virgin Coconut Oil
● Whisk first 5 ingredients
In small bowl; whisk in Virgin Coconut Oil until dressing is smooth.
● Serve immediately
Servings: 4
Contains: 1 tbsp Coconut Oil per serving.
Strawberry Salsa
2 pounds fresh strawberries, diced
1 medium yellow onion, diced
6 tbsp fresh cilantro (packed) chopped
2 tbsp fresh lime juice
1 tsp fresh lime zest
2 garlic cloves, minced
1 large jalapeno, seeded & minced
2 tbsp Virgin Coconut Oil
●Toss all ingredients in a medium bowl until well blended. Refrigerate until ready for use.
Servings: 32
Yield: 2 cups
Contains: 1/2 tbsp Coconut Oil per serving.
Basic Vinaigrette
1/4 cup red wine vinegar
1/2 tsp Himalayan salt
1/4 tsp fresh ground black pepper
3/8 cup Virgin Coconut Oil
3/8 cup virgin olive oil
●In small bowl, combine vinegar, salt & pepper. Whisk until salt dissolves.
●Combine olive oil & Virgin Coconut Oil until liquid.
●Whisk in oil slowly. Allow to stand 5 minutes. Whisk again, then taste & adjust seasonings, if needed.
●Can be stored on shelf or refrigerated, covered, up to 1 week. If refrigerated, allow to warm to room temperature before using, whisk or shake, before using.
Yield: 1 cup
Servings: 16
Contains: 2 tbsp Coconut Oil per serving.
Tomato Herb Vinaigrette
2 tbsp apple cider vinegar
1 tbsp fresh lemon juice
1 tsp Dijon mustard
2 tbsp minced fresh flat leaf parsley
3/8 cup virgin olive oil
3/8 cup Virgin Coconut Oil
1/2 cup diced tomatoes
2 tsp minced fresh chives
1/2 tsp Himalayan salt
Fresh ground black pepper
●Whisk together vinegar, lemon juice, mustard and parsley in a medium bowl.
●Combine Virgin Coconut Oil & olive oil & stir until liquid.
●Add oil in a slow steady stream, should be thick whisking constantly: Mixture should be thick & creamy.
●Stir in tomatoes & chives. Season to taste with salt & pepper.
●Use within a day or two.
Servings: 20
Contains: 2 tbsp Coconut Oil per serving.