Plant-Based Coconut Fajitas Recipes

Plant-Based Coconut Fajitas

“Do not think you will be deprived when starting to eat healthy. On the contrary, prepare yourself for an amazing journey of discovering new tastes, new flavors, new foods, cooking methods—a whole world of organics, plant-based eating and all the health benefits that come with it,” says Purple Sprout Conscious Organics co-owner Irina Ra. “Meals can be customized to your health objectives, such as reducing inflammation, stress reduction, healthy heart, healthy digestion, detox and weight control. We also offer nutrition consultations, healthy living workshops, cooking classes and some of the healthiest desserts in the Midwest.”

Coconut fajitas are a nourishing, immunity-boosting dish that is healthy, vegan, keto- and paleo-friendly, delicious and easy to make. This dish can be refrigerated or frozen and reheated on demand. Coconuts contain antioxidants and essential minerals (iron, manganese, copper magnesium) that assist blood sugar regulation, can boost HDL (the good cholesterol), boost endurance and are associated with fat burning.

Coconut Fajitas

Yield: 4 servings

Pan 1:

10 oz young coconut meat (fresh or frozen)

1 med. to large onion

2-in. piece ginger

4 to 5 cloves garlic

½ tsp black pepper

1 tsp sea salt (optional)

1 to 2 Tbsp oil (optional) (avocado/grapeseed)

1 to 2 Tbsp coconut aminos

1 tsp cumin powder

1 tsp coriander powder

1 tsp fennel powder

1 tsp Purple Sprout signature Super Digestion spice mix (asafoetida, ajwain, fenugreek, clove) (optional)

1 cup filtered water or vegetable stock

Pan 2:

Brussels sprouts/broccoli/cauliflower

Carrots (may want to leave out for keto)

Daikon radish

½ tsp black pepper

1 tsp sea salt (optional)

1 to 2 Tbsp oil (avocado/grapeseed) (optional)

1 cup filtered water or vegetable stock

Slice coconut meat into strips and onions into half-moons.

In the first frying pan, heat up the oil, add the onions and sauté for 3-5 minutes until translucent and browned.

Add the rest of the Pan 1 ingredients to the pan, stir together, brown slightly. Add the water/stock and sauté, stirring frequently until tender (about 7-12 minutes).

Option: Omit the oil for a more heart-healthy meal, and use water or vegetable stock instead.

Heat up the oil in the second pan, add all of the Pan 2 ingredients (except for the water/stock) and slightly brown, stirring frequently. Now add the liquid, cover with a lid and cook until tender for about 7-12 minutes, stirring frequently.

Option: Omit the oil for a more heart-healthy meal, and use water or vegetable stock instead.

Combine the Pan 1 and Pan 2 sautés and spoon onto green leaves of choice that serve as tortillas. Choose from lettuce, cabbage, kale, chard or collard greens. Sprinkle fresh chopped cilantro on top.

The fajitas can be stored in the fridge for up to seven days or frozen and reheated on demand.

Recipe by Purple Sprout Conscious Organics. Location: 364 Lexington Dr., Buffalo Grove. For more information, visit PurpleSprout.com.