As a woman who loves to cook for health and pleasure, I think of mixing and matching my organic, local summer harvest with the rich flavor and buttery texture of organic, unrefined, fair trade red palm oil. While there are a long list of healthy fats to use like sesame, virgin olive and coconut oil, I like variety. Also as an artist in the kitchen, the red palm oil adds a beautiful orange hue to the Coconut Curried Red Lentil Soup With Spinach; plus anti-oxidant rich Beta-carotene and Vitamin E.
Here are 6 more easy summer vegetarian, and gluten-free recipes I developed for Nutiva with their organic, fair-traded, non gmo, unrefined, non hydrogenated red palm oil. I also like that it comes from Ecuador, where it is harvested sustainably, habitat friendly, orangutan-safe, which makes it all the more luscious.
Jamaican Spicy Beans takes me back to the rice and beans I ate in Jamaica on very hot beach days. Slightly sweet and spicy, beans cooked from scratch in coconut milk with tasty spices that aid digestion. Delish!
Greens in Garlic Tahini Sauce tastes great with garden fresh summer squash or zucchini. All year round, I cook it up with kale, broccoli, collards, and/or rainbow chard for a beautiful dish that reminds me and my cooking clients of creamed spinach. A year round favorite!
Sweet Putanesea Aka “Puttanesea Sauce”; frying garlic and onions in the red palm oil creates a richly flavored sauce with black olives, tomatoes, and capers. Serve over your favorite pasta. Corn Grits with Sautéed Kale and Goat Cheddar is a quick and easy scrumptious gluten-free vegetarian entrée everyone loves. The red palm oil brightens the orange yellow corn grits and with the kale makes a beautiful mosaic pattern. You can also swap other greens like chard and use some summer squash, if you like. I recommend using goat cheddar or organic, pasture raised raw milk Cheddar. Vegan cheeses will also work well.
Ginger Tempeh Vegetable Stir Fry Recipe and TV Stir Fry video is wonderful with summer squash, scallions, and carrots. Feel free to change the vegetables with the seasons.
Photos by Tracey Eller