Cooking with Coco

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People may often think of coconut oil as being ‘sweet.’ However, she quite lends herself to being savory. This week we prepared a bright and textural vinaigrette with Conscious Coconut oil.

This hearty vinaigrette is inspired by one of my favorite dressings as a young child. My parents used to take me to a traditional Japanese restaurant starting at a young age; surely the reason I have adored sushi for almost 20 years. One of my favorite items to order was simply a green salad with ginger dressing. This wasn’t just any ginger dressing, it had bite yet carried a sweetness and texture unlike others I had had before. When the greens were finished, I always tilted the bowl at my lips to drink any remaining dressing.

This vinaigrette is delicious simply with seasonal bitter and salad greens as well as tossed with roasted vegetables.

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Carrot Ginger Vinaigrette

3 Medium organic carrots, grated

2 Small to Medium Gala apples, small diced

1″- 2″ piece of ginger, skinned and chopped

2 Tbl Champagne vinegar

4 Tbl rice vinegar

1 Tbl orange blossom honey

the juice of 1 organic lemon

1/2 tsp of salt + more to taste

1/2 Tbl dijon mustard

1/2 c fresh squeezed orange juice

3 Tbl Concious Coconut oil

Combine all ingredients in a food processor, except coconut oil.

Puree’ completely and then slowly pour in coconut oil.

Store in your refrigerator for up to 1 week in an air tight container. This recipe fills about 1 Pint sized Mason Jar.

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