Spreads/Sauces/Dressings

Homemade Coconut Butter 

Makes 1 cup
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
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
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
3 large yellow onions, chopped
2 large carrots, chopped
1 stalk celery, chopped
6 cloves garlic, chopped
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
4 tbsp fresh thyme (or 2 tbsp dried)
1/2 medium carrot, finely shredded
2 28 ounce cans tomatoes, crushed with their juices

· 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 cup grated cheddar cheese
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
1/4 cup each shredded Mozzarella, Parmesan, Romano & Provolone cheese
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
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
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.