breaking free from six decades of tyranny

Posts tagged ‘coconut oil’

Golden Beets in Mint Coconut Dressing

One day, I got some great golden beet salad at our local Boise Co-Op. I loved it, but have had a hard time recreating it. I know it had mint in it and it was creamy. So today I found a Mint Coconut Dressing recipe from Savvy Vegetarian that is delightfully refreshing, added it to roasted golden beets, and this was the result:

Golden Beets in Mint Dressing

Golden Beets in Mint Dressing

Golden Beets in Mint Dressing

Roast scrubbed, trimmed whole golden beets, tossed in olive oil, in a 400 degree oven for about an hour. Peel and cool in refrigerator. Cube the beets, add some sea salt, and toss with a few tablespoons of the Mint Coconut Dressing.

Enjoy!

Best Hot Paleo Fudge Sauce Ever

MyBrattyTasteBuds just gotta have some chocolate in their lives, and they are now very particular about it. They like it rich, creamy, salty, smooth, melt-in-your mouth delicious.

They helped the Brain create this treat to float islands of Cappuccino Coconut Bliss:

Hot Paleo Fudge Sauce

Hot Paleo Fudge Sauce
Single Serving

2 T. Enjoy Life mini-chocolate chips
dash cinnamon
dash sea salt
1/4 t. coconut oil
sprinkle of instant coffee (can omit)
dash of almond or coconut milk

Place all in a small microwavable bowl. Nuke for about 30 seconds. Stir well. Plop a few teaspoons of your favorite Paleo frozen dessert into this delectable soup and enjoy! No guilt allowed, by the way. It’s OK to lick that bowl clean.

Another Foodie Success

I HATED Chemistry. Hated it in high school, barely squeaking by with a low C. Hated it when I tried it again in college. Dropped the course and never looked back.

Come to find out, cooking is basically chemistry. You have all these different elements with unique properties … you make mixtures out of them … you heat them up or cool them down … and hope they end up edible.

So, I have always pretty much hated cooking. Elements don’t mix quite right for me, or I put weird combinations together, or I heat too much or too long, or I don’t cool enough or at the right time, or I just end up with a big mess.

Thank goodness all my children are better cooks than I ever was. Probably figured with a little effort, they could surpass my efforts easily … and they were right!

HOWEVER … Thanks to my children and some wonderful Paleo cookbooks and blogs, I have been experimenting more and enjoying more success with chemistry … er, cooking.

So before I forget tonight’s success story, I need to record it!

Yam Hash Browns

Three C’s and a G Yam Browns
Makes 1 serving

1 T. coconut oil
1 T. grass-fed butter or ghee
1 small yam (the one with orange inside), grated
¼ tsp. coarse ground sea salt
¼ tsp. cinnamon
¼ tsp. coriander
¼ tsp. curry powder
¼ tsp. ginger
1 T. almond milk

Melt oils in a non-stick skillet. Add grated yam, salt and spices. Let brown on one side, then stir and flip to brown the other side. Add almond milk at the end and gently stir to blend.

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