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Pilgrims Passion

1 butternut squash, skinned, seeded and cubed into 2 inch pieces
3 tablespoons virgin coconut oil
2 tart apples, skinned, cored and chopped
1 cup raw cranberries
¼ teaspoon salt
½ cup currants, soaked in water until plump
½ teaspoon cinnamon
½ teaspoon ground cardamom
2 tablespoons honey
½ cup toasted chopped walnuts, pecans, or dried shredded coconut

Special equipment: cast iron or ovenproof pot or pan

Preheat oven to 400 degrees.

Sautee squash with coconut oil in cast iron or ovenproof pot/pan till slightly caramelized on outside. Add apples, cranberries and salt. Place in preheated oven and bake for 20 minutes.

After 20 minutes add drained currants (save soaking water), cinnamon, cardamom and honey; mix well. Bake another 40 minutes or until the squash is very tender – add a little currant soaking water if it’s too dry. Garnish with chopped nuts or dried coconut.

Recipe submitted by Ken, New York, NY

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Pumpkin Coconut Cream Soup

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1 small shallot or ¼ onion, diced finely
2 tablespoons virgin coconut oil
1 15 oz can pumpkin (not pumpkin pie mix)
30 ounces water (fill pumpkin can twice to measure, conveniently)
¼ teaspoon cardamom
¼ teaspoon turmeric
½ teaspoon nutmeg
1 tablespoon fresh grated ginger (more or less- to taste)
5 tablespoons coconut cream concentrate
salt and freshly ground pepper, to taste
¾ cup cashew cream (recipe follows)
1 tablespoon raw honey

In a medium stock pot or large saucepan sauté shallot or onion in coconut oil until soft. Add pumpkin and water and stir to combine. Add spices, coconut cream concentrate, salt and pepper and let simmer 10 minutes on medium low heat.

Stir in cashew cream and agave or honey and blend well. Simmer another 10 minutes. Adjust seasonings and spices as desired. Add more coconut cream if desired and mix in well. Serve and enjoy!

Cashew Cream:

1 cup raw cashews
¼ cup water
1 tablespoon virgin coconut oil

Place everything in a blender until a thick creamy mixture forms and it is nice and smooth- if necessary add more water a teaspoon at a time until it is the consistency of whipped cream

Note:
Any remaining cashew cream can be used as a desert topping by adding a bit of agave syrup and vanilla extract…and the addition of some coconut cream concentrate will make it an even more special treat as a topping or all alone.

Recipe submitted by Donna, Castleton, NY

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Chocolate Coconut Macaroons

example photo shown

Preheat oven to 320 degrees.

Whip egg white till almost stiff peaks form.

While continuing to mix, add the vanilla extract and slowly add sugar. Mix in the dried shredded coconut after mixing in the sugar.

Now, melt the chocolate and fold into the coconut mixture. Drop by teaspoonfuls onto parchment paper lined baking sheet. Bake for 15 minutes in preheated oven. Let cookies cool on the pan and then serve! Makes approximately 15 cookies.

Recipe submitted by Cindy, Vista, CA

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Zesty Dinner Salad

1 tablespoon organic tomato paste
1 tablespoon organic mustard
1 tablespoon organic apple cider vinegar or coconut water vinegar
1 teaspoon virgin olive oil
1 tablespoon coconut oil, melted
¼ cup shredded raw cheese
4 cups torn up spinach
2 tablespoons organic shredded dried coconut

In a large serving bowl, combine all wet ingredients and whisk together. Toss in cheese, spinach, and coconut.

This salad goes well with chicken dinners.

Recipe submitted by Jonathan, Stevens, PA

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Curried Coconut Chicken Salad

1 tablespoon coconut cream concentrate, or to taste
salt and pepper, to taste
1 tablespoon curry powder
2 tablespoons sour cream, or coconut mayonnaise
2 green onions, finely chopped
1 organic sweet apple, chopped
2 tablespoons shredded coconut
1 handful pecans, finely chopped
1 organic chicken breast, cooked and shredded

Place first 4 ingredients in a medium sized bowl and stir to combine. Mix in remaining ingredients and serve over salad greens or as a sandwich spread.

Recipe submitted by Piper, Slidell, LA

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Coconut Oatmeal Breakfast

Serves 2

1 cup rolled oats
2 cups water, divided
1 tablespoon plain yogurt, whey, or lemon juice
1 handful raw nuts of choice
Warm water
Salt
2 tablespoons coconut oil
2 teaspoons – 2 tablespoons coconut cream concentrate
Dried fruit, fresh fruit, or dried shredded coconut, optional
Ground cinnamon, optional
Honey, to taste

The night before, soak the cup of oatmeal in 1 cup of water and 1 tablespoon yogurt (or other listed ingredients if allergic to dairy). In a separate bowl, soak the nuts in warm water. Soaking the oats and the nuts is very important! It breaks down the phytates which keep the body from absorbing their nutrients properly. An added bonus is that it drastically quickens the cooking time.

In the morning, place remaining cup of water with a dash of salt on the stove. Bring water to a boil. Once boiling, add soaked oatmeal. Cook on medium heat for 5 minutes, stirring constantly. Cover and let sit for a few minutes.

In individual bowls, combine the oatmeal with 1 tablespoon of coconut oil and the soaked nuts in each bowl along with coconut cream concentrate and any dried or fresh fruit or coconut. Ground cinnamon is also a nice addition. Drizzle on some raw honey to sweeten it up a bit, and you have a hearty, healthy breakfast!

Recipe submitted by Anita, Memphis, TN

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Coconut Almond Flax Cookie

No eggs, dairy or gluten. I made this recipe for my grandson who is allergic to eggs, dairy and gluten, but not nuts. Go figure.

½ cup chopped almonds
¼ cup ground flax seeds
¾ cup water
½ cup coconut oil
1 cup organic whole sugar
¼ teaspoon Himalayan salt
¾ teaspoon almond extract
½ cup coconut flour
1 ½ cups coconut flakes

Preheat oven to 375F. Toast almonds if desired on a cookie sheet for about 6-8 minutes.

Mix ground flax seed, (preferably fresh ground), with water and let stand for 4-5 minutes to thicken.

Mix coconut oil, sugar, salt, flax seed mixture and almond extract. Stir in coconut flour, coconut flakes and almonds, let batter rest for 4-5 minutes to allow it to thicken slightly.

Place spoon sized batter mounds about 1 inch apart on a greased cookie sheet. Bake in preheated oven for 15 minutes or until lightly browned. Place cookies on cooling rack and allow to cool completely. Make about 2 dozen cookies.

Recipe submitted by Jerry, Holly Lake Ranch, TX

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Coconut Milk Rice Pudding

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2 cups water
2 tablespoons coconut cream concentrate
2 cups cooked brown rice (or rice of your choice)
2 tablespoons honey, or sweetener of your choice
1 teaspoon vanilla extract
½ cup dried shredded coconut
¼ cup dried fruit, optional
2 tablespoons virgin coconut oil, optional

Heat the water and coconut cream concentrate in a medium saucepan until it simmering. Add the cooked rice and simmer until almost all of the liquid is absorbed.

Add honey or sweetener of your choice, vanilla, and coconut plus optional ingredients if desired. Let cool for a few minutes. Can be eaten warm (my favorite) or cold.

Recipe submitted by Tammy, Cape Girardeau, MO

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