Jungle Products Beyond Organic
Recipes
Poultry
Fish & Seafood
Beef, Pork, Lamb
Vegetarian
Dessert & Baked Goods

 


BBQ RED PALM OIL VEGGIES
RED PALM OIL BURRITOS
TOFU STIR FRY
YAMS WITH PALM OIL
MELTED CHEESE SANDWICH WITH TOMATO SOUP

COCONUT CREAM MUSHROOM SOUP

BBQ RED PALM OIL VEGGIES

INGREDIENTS
1 Bunch of asparagus, or 2 zucchini or other squash, sliced
Cup of Red Palm Oil
Sea salt to taste

DIRECTIONS
Sprinkle the squash or asparagus with the seal salt, and coat in red palm oil. Grill the vegetables on both sides until tender. Serves 3-4

RED PALM OIL BURRITOS

INGREDIENTS
· ¼ cup Red Palm Oil
· 1 can refried beans
· ½ pound cheddar cheese, grated
· 6 large corn tortillas
· ½ cup of fresh salsa
· ½ cup sour cream
· ½ cup chopped cilantro

DIRECTIONS
Sauté the tortillas in the red palm oil in a small skillet until soft. Do not overcook. In a small pan, heat the beans. Remove the tortillas from the oil and drain. Fill each tortilla with beans and cheese, and roll up. Place the tortillas back in the sauté pan until the cheese melts. Remove the burrito and top with sour cream and salsa. Garnish with cilantro.
Serves 4

TOFU STIR FRY

INGREDIENTS
· 1 pound Garden Tofu cut into pieces
· 3 Tbsp Red Palm Oil
· 2 zucchini or yellow squash, sliced
· ½ bunch broccolini or broccoli, cut into pieces
· ½ bunch red chard, cut in to pieces
· ½ tsp ground coriander
· ½ tsp dried, minced garlic
· seal salt to taste

DIRECTIONS
In a large wok or skillet, heat the red palm oil over medium high heat you notice the traditional “burn off” that is a result of not filtering the oil. You will notice a small amount of smoke followed by the oil darkening several shades. Turn the heat to medium. Add the tofu pieces to the oil along with the spices and cook for several minutes until browned. Add the zucchini and broccoli. Cook until squash is browned. Add the red chard and cover the wok until the red chard is well steamed. Serve over brown rice.
Serves 3-4

YAMS WITH PALM OIL

INGREDIENTS
· 2 large yams, peeled and cut in ¼ inch thick slices
· 3 tbsp Red Palm Oil
· 1 tsp. dried orange peel
· ½ cup maple syrup
· ½ cup water
· 1 tsp. cinnamon
· ½ tsp sea salt (or to taste)

DIRECTIONS
In a large skillet, heat the red palm oil over medium to high heat. Add yams and all remaining ingredients. Cover and cook over medium to low heat for 20 minutes or until yams are soft. Remove lid and toss the yams. Cook for another few minutes until all water is evaporated and yams are covered in sauce.

MELTED CHEESE SANDWICH WITH TOMATO SOUP

INGREDIENTS
· 1 can tomato soup
· ½ pound raw cheddar cheese, grated
· 4 slices whole grain bread
· 1 tbsp. coconut oil

DIRECTIONS
In a small pan, warm soup over medium heat. Spread each side of the bread with coconut oil and place the cheese in-between the bread. Brown the bread in a skillet until the cheese is melted.
Serves 2

COCONUT CREAM MUSHROOM SOUP

An excellent, creamy soup perfect for a cool fall lunch or winter dinner.
Serves 4

INGREDIENTS
· 1 cup boiling water
· 1-1/2 lbs mixed fresh mushrooms (your choice varieties), trimmed and sliced
· 2 onions, finely chopped
· 4 cloves garlic, minced
· 1/2 tsp dried thyme leaves or 2 sprigs fresh thyme
· 1 tsp Celtic Sea Salt
· 1/2 tsp cracked black peppercorns
· 1 bay leaf
· 4 cups organic vegetable or beef broth
· 1-cup coconut milk
· 4 tsp Virgin Coconut Oil

DIRECTIONS
*In a heatproof bowl, soak mushrooms in boiling water for 30 minutes. Drain through a fine sieve, reserving liquid. Pat mushrooms dry with paper towel and chop finely. Set aside.

In large skillet heat 1 tbsp Virgin Coconut Oil over medium heat. Add fresh mushrooms and cook, stirring, until they lose their liquid. Transfer to slower cooker or simmering stockpot.

In same pan, melt remaining 3 tbsp Virgin Coconut Oil. Add onions and cook, stirring, until softened. Add reserved mushrooms, garlic, thyme, salt and peppercorns and cook, stirring for 1 minute. Transfer to slower cooker. Add bay leaf, broth, coconut milk and reserved mushroom soaking liquid, stir to combine.

Cover and cook on low for 6 to 8 hours (or in slow cooker on high for 3 to 4 hours). Discard bay leaf.
Serve with naturally leavened breads.