• 1 fillet Alaskan wild salmon (never farmed or Atlantic)
• 1/3 cup virgin coconut oil
• organic dill weed
• onion powder or finely minced onion
• garlic powder
• Himalayan salt
• lemon pepper
• 1/4 cup parmesan cheese

Preheat oven to 300 degrees.

Remove pin bones and place fillet skin down in glass baking dish. The skin will stick to the bottom of the pan and come right off of the fillet once salmon is cooked, making it easy to separate from the meat.

Soften (if needed) but don't melt coconut oil, and spread over salmon with a butter knife, use more if necessary to completely coat. The oil will set up as it is being spread so do this quickly.

Sprinkle fillet with listed seasonings to taste. Top it off with the parmesan cheese and bake uncovered for 20-30 minutes, depending on size of fillet. Fish is done when you can separate the flakes with a fork and they appear solid. Do not overcook. After 20 min has passed, if fish is still not done, check every few minutes. Remove and serve immediately. Delicious with organic Heirloom Kalijira long grain brown rice.

If you have leftover fish (which you most likely will not because it is so delicious) make into salmon patties by mixing fish with a little cooked rice or bread crumbs, an egg and a little milk and a little chopped onions. Mixture should hold shape when pressed into patties, but handle it delicately. Fry in liberal amount of coconut oil on medium heat until medium brown and crisp around edges, flipping once. As oil is absorbed continue adding coconut oil to pan to keep edges bubbling. A perfect snack or meal. :)

Note: The spice amounts vary depending on the size of the fillet, but use salt, dill and onion powder (or minced onion) liberally.

Recipe submitted by Tammy, Blaine, WA

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• 1/4 cup butter
• 1/3 cup organic whole sugar
• 1 cup dates, chopped
• 1 egg
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1½ tablespoons coconut cream concentrate
• 1 tablespoon coconut oil
• 1/3 cup walnuts, or nuts of your choice
• 1 cup brown rice cereal
• 3/4 cup shredded coconut

Place butter, sugar, dates, egg, vanilla and salt in a saucepan and cook to boiling for about 2 minutes. Stir constantly. Add coconut cream concentrate and oil. Let cool 10 minutes. Stir in nuts and rice cereal to date coconut mixture.

Place the shredded coconut on a plate and roll date mixture into small balls then roll in shredded coconut. Makes 20-24 balls depending on your size. Enjoy!

Recipe submitted by Karen, Buffalo, MN

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A healthful, refreshing warm-weather treat

• 6 ounces pineapple juice
• 1/2 cup water
• 1/3 cup coconut cream concentrate
• 1/2 teaspoon fresh lemon juice
• 1 teaspoon whole organic sugar, agave syrup or stevia to taste

Optional: For more coconut texture add ¼ cup dried organic coconut flakes or shreds

Mix all ingredients together until well blended and pour into plastic popsicle molds (or ice cube trays with wooden sticks) and freeze until hard.

To un-mold, run hot water over the outside of the mold to loosen (twist ice cube tray).

A healthful treat or light dessert for kids and adults of all ages!

Recipe submitted by Carol, Palm Bay, FL

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• 3 tablespoons virgin coconut oil, melted
• 1 tablespoon coconut flour
• 2 tablespoons organic honey
• 1 large organic banana, peeled and mashed
• 1 cup unsweetened pineapple chunks
• 1 cup fresh strawberries, sliced
• 2 organic kiwis, peeled and halved
• 2 large organic mangoes, peeled and cubed
• 10-12 ice cubes, optional

In small bowl combine virgin coconut oil, organic coconut flour, organic honey and mashed banana. Mix well, incorporating oil thoroughly. Pour into blender and add all other ingredients, except ice cubes. Puree on high until well blended, and then blend for another 1 minute. If mixture is too thick for your taste, you may add some water, or add the ice and blend on high until ice is completely crushed.

This makes a nice afternoon snack on a hot day, or a good morning drink at breakfast time.

Recipe submitted by Sophia, New Bedford, MA

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• 1 pastured cut up chicken*
• virgin coconut oil, melted
• 1 egg
• salt and pepper to taste
• 1 cup whole grain flour
• ½ cup finely grated unsweetened dried coconut

Preheat oven to 350.

Wash, drain and pat dry the chicken pieces. Coat each piece with melted virgin oil. Beat egg in a large mixing bowl and add salt and pepper to taste. Add chicken to egg mixture and stir to coat.

Mix flour with finely coconut and coat each piece of chicken with mixture. Lightly oil glass casserole pan with coconut oil and place pieces of chicken in the pan. Bake on upper rack of oven for about 45 minutes in preheated oven.

*Chicken should be close to room temperature. Coconut oil stays liquid above 77 degrees. If your chicken is cold, the oil will solidify and break away from the chicken if not handled carefully.

Recipe submitted by Linda, Wellington, TX

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• ½ cup whole wheat pastry flour
• 1 cup organic amaranth flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 egg
• ½ cup water mixed with 1.5 tablespoons coconut cream concentrate
• 1 teaspoon vanilla
• ¼ cup coconut oil
• ¼ cup honey
• ½ cup organic raisins
• ½ cup chopped almonds or ¼ cup almonds and ¼ cup hazelnuts

Preheat oven to 350°F. Grease muffin tins or line with paper liners.

In a large bowl, mix together whole wheat flour, amaranth flour, baking powder and salt.

In another bowl, beat egg, water with coconut cream concentrate, vanilla, oil and honey together. Gradually mix the flour mixture into the liquid mixture. Stir everything well. Stir in raisins and chopped nuts. Fill muffin tins 3/4 full and bake for about 20 minutes or until they become golden.

Makes 12 muffins. Bon appetite!

Recipe submitted by Tanya, Austin, TX

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