COCONUT

Butter softened	1 cup
Sugar	1 2/3 cups
Eggs	10
Vanilla extract	1/2 tbsp
Coconut flour	2 cups
Unsweetened cocoa powder	1 cup
Baking sodaz	1 1/2 tbsp
Baking powder	1/2 tbsp
Salt	1 tbsp
Whole milk	1 1/3 cups
Coconut oil

• Pre-heat oven to 350 degrees.
• Grease two 9 inch or 8 inch layer pans with coconut oil and dust with cocoa powder.
• In an electric mixer fitted with the paddle attachment, combine butter and sugar, and beat together for about 2 minutes.
• Add eggs in one at a time and beat high speed for about 3 minutes.
• Add in the vanilla while beating the eggs and butter mixture. In a separate bowl, combine the dry ingredients together and add alternately with the milk to the butter mixture.
• Beat batter for about five minutes on high speed. Spoon batter into the two prepared cake pans and smoothen out tops.
• Bake in preheated oven for 30-35 minutes, or until toothpick inserted into the center of cake comes out clean.
• Place pans on wire rack and cool for 10 minutes before removing from pans.
• Cool cakes completely before frosting. Use your favorite frosting to frost the cake.
• Peppermint Chocolate cake variation: add 1 teaspoon peppermint extract to batter before pouring into pans and mix well.
• Frost cake with peppermint frosting or frosting of your choice.
• Cupcakes: Make recipe as directed but spoon batter into muffin cups and bake for about 26-30 minutes. Frost after cupcakes have cooled completely. Makes about 24 cupcakes.

• Soak the oatmeal in milk for a few minutes, or until the oatmeal softens.
• Mix it together with the other ingredients in a blender.
• Blend in 5-8 iced cubes depending on how cold you like your smoothie.
• Adjust ingredients to your taste and/or thickness.

• Preheat oven to 325 F degrees.In a small bowl mix the oregano, rosemary, thyme, black pepper and salt.
• Remove the gizzards and neck from the completely thawed turkey.
• Place the cut garlic, onion, and lemon inside the turkey.
• Using your finger gently loosen the skin of the turkey and rub the spice mixture underneath the skin of the turkey breast and thigh. Do it very gently to avoid breaking the skin.
• Put the turkey on the middle oven rack
• Place a pan underneath turkey on the rack below to catch the drippings.Roast for 3 hours.
• The turkey is done when an instant read thermometer reads registers 165 degree when it is inserted to the thickest part of the thigh.
• Melt coconut oil and brush all over the turkey and let rest for at least 10 minutes before carving.

• Preheat oven at 350 F degrees. Sift the coconut flour, baking soda, baking powder and salt together into a small bowl.
• Set aside.In a medium sized bowl beat eggs together. And add butter, coconut oil, milk, honey, sugar and vanilla. Whisk together to blend.
• Whisk in coconut flour mixture and bananas until well blended. Batter will be thick.
• Divide batter among the muffin tins lined with paper liners.
• Bake in preheated oven for 20 minutes or until toothpick inserted in center comes out clean.

Sugar	3/4 cup
Brown sugar	1/4 cup
Virgin coconut oil	3/4 cup
Vanialla	3 tbsp
Eggs	4
Cake/pastry flour	2/3 cup
Baking cocoa	1/2 cup
Baking powder	1/2 tbsp
Salt	1/4 tbsp
Chopped pecans	1/2-3/4 cup
Chocolate chips	1 cup

• Heat oven to 350 degrees F. Grease the bottom and sides of a 9x13 inch baking pan.
• Mix sugars, coconut oil, vanilla and eggs in medium bowl.
• Mix flour, cocoa, baking powder and salt in separate bowl.
• Add the flour mixture in gradually, mixing until smooth after each addition.
• Spread batter in pan, and sprinkle with chopped pecans and chocolate chips.
• Bake 30-35 minutes or until toothpick or cake-tester inserted in center comes out clean.
• Serve with cold milk after they've cooled.
• Varations:
• Melt caramel, adding about 1 tablespoon of milk to thin it and drizzle it over brownies.
• You can also substitute walnuts for pecans.
• Dark chocolate chunks can be chopped up and put on instead of the chocolate chips .
• Mix half of the chocolate chips in the batter before putting it in the pan.

Organic coconut oil	2-3 tbsp
Organic frozen chicken breasts	3-4
Whole frozen peppers	1/2 - 1 cup
Whole frozen small garden tomatoes	1-2 cups
Onion cut into chunks	1/2 large
Sea salt, pepper and other seasoning to taste
Grated organic mozzarella cheese or queso fresco
Tortillas

• Melt coconut oil in a large skillet on medium heat. Add frozen chicken.
• Cover chicken with vegetables and seasoning, if desired. Spread peppers, tomatoes and onions evenly.
• When chicken is done on one side (approximately 20-30 min), turn breast pieces over.
• Cook another 20-30 minutes until thoroughly done. Vegetables will be very soft.
• Serve Mexican style with toasted tortillas.
• Top with grated cheese, if desired.

Coconut oil	1/4 cup
Eggs	6
Coconut milk	1/4 cup
Raw honey	6 tbsp
Vanilla extract	1 tbsp
Orange zest	1/2 tbsp
Coconut flour	1/2 cup
Baking powder	1/2 tbsp
Salt	1/2 tbsp
Orange juice	1/2 medium

• Preheat the oven to 350 degrees. Measure out coconut oil and place in an 8"x8" pan.
• Place the pan in the oven to melt the coconut oil. While the coconut oil is melting, whisk the eggs, coconut milk, honey, vanilla and orange zest together.
• Once the coconut oil is melted (probably around five minutes or less), remove the pan from the oven and let it cool while you mix in the rest of your ingredients.
• Combine coconut flour, baking powder and salt. Stir the dry ingredients into the wet.
• Once your pan is cooled enough to handle, carefully swirl your coconut oil around your pan in order to grease all sides. Then pour the coconut oil into the batter and mix until all lumps are gone.
• Pour the batter into your greased pan and place on the middle rack of the oven. Bake for 35-40 minutes, until browned on top and a toothpick comes out clean.
• Place the cake on a cooling rack. After the cake has cooled a bit, but is still warm, poke holes all over the top with a fork.
• Juice the orange half right over the whole cake, making sure to evenly distribute the juice.

Coconut oil	1/2 cup
Sweetener of your choice(ex:whole sugar, maple syrup, honey, etc.)	1/2 tbsp
Cocoa powder	4 tbsp
Eggs	4
Vanialla	1/2 tbsp
Salt	1/8 tbsp
Grated or flaked dried coconut, unsweetened	1 cup
Chia seeds	1/2 cup
Chocolate whey powder	1/2 cup
Coconut flour	1 cup

• Preheat oven to 375. Grease cookie sheet(s) with extra coconut oil.
• Melt oil if needed and in a large bowl stir in remaining ingredients with the oil until well blended.
• Place spoon sized mounds unto prepared cookie sheets and pat down slightly into bars.
• Bake in preheated oven for 14-15 minutes.
• Don't overcook.

Coconut oil
Egg	3
Pumpkin puree	1 can
Coconut milk	14 oz
Honey	2 tbsp
Salt	1/2 tbsp
Cinnamon	2 tbsp
Ground cloves	1/2 tbsp
Ground ginger	1/2 tbsp
Toasted coconut
Whipped cream

• Preheat oven to 350 degrees F. Lightly grease 5 8 oz custard cups/ramekins with coconut oil.
• Whip the eggs with a whisk or a blender until smooth.
• Add remaining ingredients and whisk/blend until smooth and well mixed.
• Divide batter between the 5 prepared ramekins. Set the cups into a large baking pan. Fill with 1/2 inch of water.
• Bake for 40 minutes (or until knife inserted in middle comes out clean).
• Cover each with foil and refrigerate until completely cooled. Top with whipped cream and toasted coconut to serve.
• Use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk.
• Mix together and use as directed or make homemade coconut milk.

Brown rice	2 cups
Coconut milk	1 cup
Medium size tomato chopped	1
Ground black pepper	1 tbsp
Garlic mashed	1 clove
Water	4 cups
Virgin coconut oil	2 tbsp
Salt to taste

• Soak brown rice for 3 hours or overnight.
• In a large saucepan, bring coconut milk, tomato, pepper, and garlic to a boil over medium heat.
• Cover and simmer for 10 minutes. Add water and coconut oil and bring to a rolling boil.
• Drain the rice and add it to the mixture.
• Boil on medium high to high heat for 25 to 40 minutes until tender or all the water drains from the rice.
• Add salt to taste and serve.
• Use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk.
• Mix together and use as directed or make homemade coconut milk.

Eggs	5
Raw honey	2 to 4 tbsp
Vanialla extract	1/2 tbsp
Whole milk yogurt	1 cup
Freshly squeezed grape fruit juice	2/3 cup
Zest of a large grape fruit	3 tbsp
Butter melted	1/2 cup
Baking powder	2 tbsp
Salt	1/4 tbsp
Coconut flour sifted	1 cup

• Preheat oven to 350 degrees F.
• Grease a 9x5-inch loaf pan with coconut oil, line the bottom of the loaf pan with parchment paper.
• Grease, with coconut oil, and flour the pan using coconut flour.In a large bowl beat the eggs with an electric mixer; next add the honey, vanilla, yogurt, and grapefruit juice and zest, mix until combined.
• Add the melted butter in a constant stream, mixing continuously.Using a spoon or spatula fold in the dry ingredients to the wet – baking powder, salt, and sifted coconut flour.
• Mix well after each addition.Bake for 45 to 55 minutes, until a toothpick inserted in the center of cake comes out clean.
• Let cake cool for 5 minutes in pan. Invert on a cooling rack and let cool completely.

Coconut oil	4 tbsp
Palm shortening	2 tbsp
Large potatoes	4
Onion sliced	1 small
Salt & pepper to taste
Curry powder	1 tbsp
Dash red pepper flakes or habanero chili pepper	1/4 diced
Garlic powder	1/2 - 1 tbsp
Coconut milk	2 1/4 cups

• Heat oils in a large skillet over medium heat.
• Add potatoes and cook until slightly browned. Add sliced onions and cook for about 3 minutes, turning constantly.
• Whisk the seasoning and coconut milk together. Pour over potatoes and bring to a simmer.
• Lower heat to medium-low or low and let simmer until potatoes are tender, about 15-25 minutes.
• Stir occasionally as needed. Serve as a side dish for meat or fish dishes and garnish with parsley if desired.
• Use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk.
• Mix together and use as directed or make homemade coconut milk.

Eggs	2
Heavy cream	1/4 cup
Melted butter	2 tbsp
Sugar	1 tbsp
Pinch of salt
Baking powder	1/2 tbsp
Finely ground shredded coconut	3/4 cup

• Combine the eggs, cream, butter, sugar, and salt in a medium sized bowl.In a separate bowl, mix the baking powder and ground coconut.
• Add the dry ingredients to the wet and mix gently until completely incorporated.
• Heat a heavy bottom skillet over medium heat and melt a bit of butter or coconut oil.
• Spoon batter into skillet, making one or two at a time. Take care to not let pancakes run into each other.
• Let cook until edges start to frill and brown, then flip gently once and let cook for another minute on other side.
• Remove to serving dish and enjoy immediately as you would traditional pancakes.

Note: Leftover pancakes will keep in the fridge if covered with plastic wrap but will lose quite a bit of their "fluffiness." Definitely better if consumed right away.To grind coconut simply place in a strong blender and blend until powdery and fine.