Coconut Bacon? YES! Absolutely!

Ok - so for those of you who don't know - I am a partner in a company, Food2Live4.  It was started by one of my besties, Jennifer and her sister Heidi.  We started this as a raw food business to basically teach raw food classes.  However, now that we have all gone through the ups and downs of dietary theories and through the Institute for Integrative Nutrition Program, our business model has changed.  While we still continue to teach classes here and there, we work more now doing individual and group coaching.  Why this long-winded story you ask?  My recipe today comes from my talented partner Jennifer!  She was trying to come up with a recipe for coconut bacon and found most of the raw recipes contained liquid smoke - which doesn't sound too tasty.  So, she came up with her own genius recipe for coconut bacon.  It's damn good if I do say so myself!  Oh - and it's super duper easy.  Try it yourself and post your comments below!  I would love your feedback.  

3 cups unsweetened coconut flakes
3 tablespoons wheat free tamari, Bragg’s liquid aminos, or Nama Shoyu
1 tablespoon maple syrup, agave, or coconut palm nectar
1 tsp. Hungarian or smoked paprika
½ tsp. smoked sea salt (optional)

Whisk tamari, maple syrup, and spices in a medium sized mixing bowl. Add coconut flakes and toss to coat evenly. Spread on a large baking sheet brushed with coconut oil. Bake at 300 degrees 20-25 minutes, stirring every 5 minutes. Keep a close eye on the coconut because it will go from perfect to burned very quickly! Remove from the oven and allow to cool on the baking sheet. The coconut will continue to “crisp”. Store in an airtight container at room temperature for several weeks.

How to enjoy this yummy, chewy “bacon”?  It is delicious sprinkled on salads, over sautéed greens, as a pizza topping, and on sandwiches!
 

Avocado and Coconut Bacon Salad with
Lime Vinaigrette

Dressing

• 1/4 cup fresh lime juice
• 1 tablespoons honey
• 1 teaspoon Dijon mustard
• 1/4 teaspoon cumin
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/4 cup olive oil

Combine all ingredients in a jar with a tight fitting lid and shake to combine.
Salad

• 1 large head romaine lettuce, washed and chopped
• ½ cup cherry or grape tomatoes, halved
• ½ cup fresh raspberries
• ¼ cup coconut bacon
• 1 avocado, pitted and sliced

Divide lettuce between 4 plates, top with tomato, raspberry, avocado, and coconut bacon. Drizzle with Lime Vinaigrette.  Serves 4.

Also - if you have a chance, check us out at www.food2live4.com.