- DIFFICULTY: EASY
- 45 MINS
1. Coconut Oil Coffee
Ingredients
- 1 cup coffee
- 1 ½ tsp Nutrich virgin coconut oil
- 1/2 cup warm Nutrich coconut milk
- 1/8 tsp cinnamon
- 1/8 tsp cayenne pepper
- Whole cloves for garnish
- Coconut cream for garnish
- Star anise for garnish
Instructions :
Make a cup of coffee as you normally would and pour into a blender.
Add the Nutrich coconut oil to the blender and blend for 1-2 minutes until the mixture lightens in color and becomes frothy.
Add any extras you’d like including warm coconut milk, cinnamon and or cayenne pepper and give it a quick blend for 10-20 seconds.
Pour into a mug, top with coconut cream, and grind fresh cloves over the cream, if desired.
Garnish with star anise, and enjoy warm.
Share this recipe:
2. Coconut Oil Crepes
Ingredients
- 2 Eggs
- 2 ½ cups Milk
- ⅓ tbsp. Salt
- ½ tbsp. Baking Soda
- 2 tbsp. Honey
- 1 cup All-Purpose Flour
- 2 Tbsp Nutrich Organic Extra Virgin Coconut oil
- ⅓ tsp. Vanilla extract
Instructions :
In a large bowl, whisk the eggs then add lukewarm milk.
Whisk in the salt, baking soda, and honey. Gradually add the flour, whisking until smooth.
Lastly, add Nutrich coconut oil and add Vanilla
Heat a 10-inch non-stick skillet over medium heat. Coat the pan with Nutrich Coconut oil and ladle ¼ cup batter into the center of the pan, turning and tilting the pan in a circular motion until the bottom is evenly coated with batter.
Cook for about 1 minute or until the edges are golden Run spatula around edge of crepe to loosen. Slip spatula under crepe, and gently flip in one swift gesture. If it doesn’t land quite right, use bottom flat side of spatula to unfold and rearrange the crepe.
Cook for additional 1 minute or until bottom is lightly brown. Transfer to a plate.
Repeat with remaining batter, spraying the skillet with Nutrich coconut oil every other crepe.
Serve immediately with your favorite toppings.
Share this recipe:
3. Baked Salmon with Potatoes
Ingredients
- 1 skinless Salmon fillet
- ½ lb baby red Potatoes
- 1 medium yellow Onion
- 1 tbsp Garlic
- 2 tbsp Nutrich Organic Extra Virgin Coconut Oil
- 1 tsp dried Rosemary
- Salt and Pepper to taste
Instructions :
Preheat oven to 350 degrees.
Half the potatoes and add to boiling water until tender.
Add diced onion, garlic, and 1 tsbp Nutrich Coconut oil to sauté pan on medium heat.
Transfer potatoes to sauté pan.
Prepare salmon on baking sheet by pouring warmed coconut oil over each side of fillet.
Salt and pepper salmon and then bake for 10-15 minutes or until warm pink center.
Finish potatoes with rosemary, salt, and pepper.
Serve salmon and potatoes, along with a favorite green veggie if you wish.
Share this recipe:
4. Cabbage & Coconut Stir Fry
Ingredients
- small cabbage head (cored & finely sliced)
- 2 tablespoons Nutrich virgin coconut oil
- 1 tablespoon black mustard seeds
- 1/4 cup unsweetened Nutrich shredded coconut
- Sea salt
- Pepper
Instructions :
Heat oil in wok over medium heat.
Add mustard seeds and let crackle and pop.
When popping stops, add shredded coconut and let cook for 30 seconds, stirring occasionally. Coconut will turn brown and that’s ok!
Add cabbage and stir well.
Cook for 3-5 minutes, stirring well. Cabbage should wilt but still have some crunch.
Remove from heat and season with sea salt and pepper.
Garnish with more coconut and serve immediately.
Share this recipe:
5. Coconut Oil Salad Dressing
Ingredients
- 2/3 cup Nutrich virgin coconut oil
- 1/3 cup olive oil
- 1/3 cup vinegar
- 2 tbsp fresh lemon juice
- 1/2 tablespoon raw honey
- 1 small garlic clove, smashed
- 1/2 teaspoon dried oregano
- 1/2 tsp unprocessed sea salt
- 1/4 tsp pepper
Instructions :
Add all of the ingredients to a bowl and whisk until well blended.
Add to your favorite dressing vessel, and let stand for an hour before refrigerating.
To use, set bottle out on the counter for a few minutes, or put it in warm water to make it viscous. Lightly “swish” dressing before pouring on your salad.
