Brian - Admin - Page 120

Green Coconut Smoothie

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2 cups regular milk, almond milk, or water
dash of nutmeg
1 teaspoon vanilla extract
2 tablespoons coconut flour
2 generous tablespoons coconut cream concentrate
1 tablespoon carob powder
2 tablespoons freshly ground flax seeds
1-2 frozen bananas and/or any other fruit
1 scoop Antioxidant Omega 3 Greens drink powder

Place all ingredients into blender and blend until smooth. I start my day out with this every day.

Recipe submitted by Linda, Gulf Breeze, FL

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Twice Baked Coconut Sweet Potatoes

4 large sweet potatoes
coconut oil
6 tablespoons butter
6 oz goat cheese
2 tablespoons coconut cream concentrate
sea salt and pepper to taste
¼ cup dried coconut (optional)

Preheat oven to 400 F degrees.

Wash potatoes and then pierce several times with a fork. Rub with coconut oil. Bake in preheated oven for about 45 minutes, or until done.

Cut top 1/3 off potatoes. Scrape out the meat of the potatoes into a medium bowl, leaving about 1/4 inch of meat on inside of potato to create a bowl. Scrape out lid also. You can discard the lid or snack on it. Mix potato meat with the butter and goat cheese. Add salt and pepper to taste.

Fill potato shells with the mixture. Sprinkle with coconut if using. Bake in 350 degree oven for 20 to 30 minutes, until slightly browned on top.

Recipe submitted by Jeanette, Nolensville, TN

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Cherry Muffins

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Expeller pressed coconut oil for greasing pan
2 cups freshly ground white wheat flour
2 teaspoons baking powder
½ teaspoons Himalayan salt
1 cup sour cream
1 egg
1 tablespoon coconut cream concentrate, thinned with water to about 2-4 TBSP
1 9 oz jar cherry jam

Heat oven to 350.

Grease muffin pan with expeller pressed coconut oil. Mix dry ingredients together in large bowl. Stir together wet ingredients in medium bowl. Stir wet ingredients into dry.

Pour half muffin batter into muffin cups. Top each with 1 tablespoon jam – should use whole jar. Top with rest of batter. Bake until puffed and cooked through, about 20-30 minutes. Yumm!

Recipe submitted by Kim, Whigham, GA

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Coconut Oatmeal Surprise

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1 cup organic rolled oats
2 cups water
1/4 cup coconut cream concentrate
2 tablespoons coconut flakes
3 tablespoons organic peanut butter
2 tablespoons organic raisins
1 teaspoons vanilla extract
3 tablespoons maple syrup
optional – 1 tablespoon cocoa powder
optional – 2 tablespoons almond milk
fresh bananas

Place all ingredients except fresh bananas into saucepan. Cook on medium heat, stirring often, until oats are cooked through.

Ladle oatmeal into bowls and slice one fresh organic banana on top.

Makes 2 adult servings (or 3 child servings).

Recipe submitted by Natalie, Bloomington, IN

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Crispy Coconut Crunch Treats

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3 cups crispy brown rice cereal, (or anything other puffed cereal)
1 cup sunflower seeds (or pine nuts, or any other kind of nut)
1 tablespoon coconut oil (either Expeller-pressed or Virgin, depending on whether or not you want it to taste more coconutty)
1/3 cup raw honey
1/4 cup dried shredded coconut (optional)
1/4 cup chopped fruit (optional)

Preheat oven to 275 degrees. Generously grease a 9×13 pan with additional coconut oil.

Gently stir all ingredients together in a large bowl with a spoon or spatula. Spread in prepared 9×13 baking pan or cookie sheet with sides.

Place in 275 degree oven for 30 minutes. Let cool before cutting. Store in air-tight container if it lasts that long!

Recipe submitted by Carrie, Mesa, AZ

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Gluten-free Lemon Delight

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1 cup organic whole sugar
3 tablespoons coconut flour
juice of 1 lemon
2 eggs, separated
1 tablespoon butter, melted
pinch Himalayan salt
1 cup milk
Coconut oil

Preheat oven to 350 degrees.

Mix the sugar and flour together and add the lemon juice, slightly beaten egg yolks, butter and salt. Stir in the milk and mix well.

Beat the whites until stiff and fold into the first mixture. Pour mixture into custard cups greased with coconut oil, if needed.

Set cups in pan with hot water and bake in a preheated oven for about 40 minutes. This may also be baked in a pie plate.

These are absolutely delicious, and it is hard to eat just one!

Recipe submitted by Julie, Elizabethtown, PA

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Island Rice with Chicken

Serves 10

3 large boneless chicken breasts
1 teaspoon garlic powder
1 teaspoon minced fresh ginger or dried
1 teaspoon onion powder
2 1/2 teaspoons salt
1/4 cup coconut oil
1 cup diced onion
3 cups organic brown basmati rice
1 cup diced celery
2 large organic carrots, finely shredded
1 1/2 cups fresh pineapple, diced, with juices
1/3 cup organic dried coconut
3 tablespoons sesame seeds
2 -3 chives, chopped
2 cups shredded romaine lettuce or bok choi
Optional: 1/3 cup of your favorite nut (cashews, peanuts, almonds, walnuts)

Thin out chicken breasts, drizzle on a little coconut oil, and season with garlic, ginger, and onion powder. Sprinkle on some dried coconut and sesame seeds (to taste) and 1/2 tsp salt. Set aside.

Bring to a boil 7 cups of water, ¼ cup coconut oil, remaining salt and diced onion. Add rice, boil on high until half water level evaporates. Stir twice; bring heat down to a simmer and cover. Do not over stir. It should be cooked within 20 minutes.

Grill chicken just until cooked through. Cut or shred into small pieces. Keep in cooking juices.

When rice is cooked, place in large deep platter or casserole dish. Layer ingredients over rice in this order: celery, carrots, chicken, pineapple with the juice, coconut, sesame seeds, chives, lettuce, and nuts. You may also drizzle some soy sauce and/or sweet and sour sauce if desired.

Cover and keep in hot oven 15 minutes before serving. Enjoy, it is delicious.

Recipe submitted by Debbie, North Branford, CT

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Peanut Butter Oatmeal Chocolate Chip Cookies

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1/2 cup coconut oil
1/2 cup butter
3/4 cup organic granulated sugar
3/4 cup organic brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2/3 cup peanut butter
1 cup whole wheat pastry flour
1/2 cup unbleached flour
1/2 cup coconut flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup oats
2 cups chocolate chips
1/2 cup dried cranberries
1/2 cup chopped pecans

Preheat oven to 360 degrees. Grease cookie sheets with additional coconut oil, if needed. Set aside.

Mix together oil, butter, sugars, eggs, and vanilla with an electric mixer until fluffy. Stir in the peanut butter and mix well. Stir in the flours, baking soda, and salt until about half mixed in. Add the remaining ingredients and mix just until blended.

Drop cookie dough by spoonfuls onto prepared and bake in preheated oven for 8-9 minutes. Makes about 5 dozen, depending on size of cookies.

Recipe submitted by Becky, Oklahoma City, OK

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