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Kale and Okra Soup (Callaloo)

Kale and Okra Soup

photo by recipe author

Servings: 6
Preparation Time: 30 minutes

4 cups chicken stock
1 bunch green onions, chopped
6 cups fresh kale, chopped
4 cups okra, chopped
3 garlic cloves, chopped
6-8 sprigs thyme
4 tablespoons coconut cream concentrate

1. Combine all ingredients except coconut cream concentrate in a large pot. Bring to a boil then reduce heat to a simmer.

2. Simmer uncovered for 20-25 minutes, until veggies are nice and soft.

3. Puree soup using an immersion blender (you could do this in a conventional blender but be careful not to burn yourself!). Note: if the stocks of your thyme sprigs are very tough, you might want to remove them before pureeing.

4. Add coconut cream concentrate, stir to dissolve. Enjoy!

Recipe submitted by Sarah, Marietta, GA

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Gluten Free Roll Out Butter Cookies

photo by recipe author

Servings: 3-4 cookie trays worth Preparation Time: 20 minutes

3 large eggs
1/2 cup honey
1 tablespoon vanilla extract
1 teaspoon almond extract
1/2 cup coconut oil or butter, softened (but still solid)
1-1/4 cup coconut flour
1/2 cup almond flour
2 teaspoons baking soda
1/2 teaspoon salt

Preheat oven to 325 degrees F.

In a food processor, process the eggs, honey, vanilla and almond extracts.

While running, add butter/coconut oil through the chute until combined.

Add flours, soda, and salt — processing until a loose dough ball forms. Small amounts of coconut flour may be added.

Divide dough into 3 parts and form into disks.

Wrap each disk in parchment paper and refrigerate for at least 30 minutes (or as long as 2 days).

Remove one disk from the fridge and layer between two pieces of parchment paper.

Using your fingers, press dough out flat. Use a rolling pin to finish rolling to 1/8″-1/4″ thickness. Cut out shapes with cookie cutters and place on parchment-lined cookie sheets.

Bake in preheated oven for 9-12 minutes, until browned and firm.

Recipe submitted by Bethany, Dayton, OH

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Coconut Oil Seared Lamb Chops with Rosemary and Garlic

photo by The Food Lover’s Primal Palate

Servings: 3-4
Preparation Time: 10 minutes

Ingredients:

1/4 cup rosemary, leaves removed from stems
1 fist of garlic, peeled and chopped
6 lamb rib chops
1-2 tablespoons of coconut oil
Salt and pepper to taste

Process:

1. Preheat oven to bake at 400.

2. In a mini food processor, pulse the rosemary and garlic until finely minced.

3. In a small skillet, sauté the rosemary and garlic in 1 teaspoon of coconut oil until soft. Set aside.

4. Rinse lamb chops under cool water.

5. Pat dry on either side with a paper towel.

6. Heat an oven safe skillet over medium high heat, adding 1 tablespoon of coconut oil to the pan.

7. Sprinkle both sides of the chops with salt and pepper.

8. Sear chops 2 minutes a side.

9. Top chops with garlic and rosemary, and place in the oven.

10. Bake for 2 minutes, remove from oven and serve.

Recipe, photo, and video submitted by The Food Lover’s Primal Palate

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Gluten Free Coconut Flour Waffles

photo by recipe author

Servings: 3-4 waffles
Preparation Time: 5 minutes

8 tablespoons butter (1 stick), melted
1/2 cup coconut flour, sifted
12 eggs
4 tablespoons applesauce
4 tablespoons honey
1/2 teaspoon salt

Preheat waffle iron on high heat. Grease iron well.

Mix all ingredients together until smooth. Spread about 1/2 cup batter evenly, covering all waffle parts.

Cook for 3 minutes.

These waffles freeze great!

Recipe submitted by Bethany, Dayton, OH

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Curried Carrot Soup

photo by recipe author

Servings: 8
Preparation Time: 45 minutes

3 tablespoons organic butter or coconut oil
2 onions, chopped
2 lbs carrots, peeled and chopped (or use baby carrots)
Juice from 2 oranges
1-2 teaspoons freshly grated ginger
1 tablespoon garam masala
1/2 teaspoon ground nutmeg
1 handful fresh cilantro, chopped
salt and pepper to taste
1 quart of chicken broth (beef will work, too)
14.5 ounces coconut milk*

Melt butter or ghee over medium heat and sauté onions until soft.

Add carrots, orange juice, spices and broth and simmer until the carrots are tender (20-30 minutes).

Add salt, pepper and fresh cilantro.

Use an immersion blender and puree until smooth. Or puree in batches using a regular blender.

Stir in coconut milk and add more salt/pepper to taste if needed.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Leslie, Amsterdam, NY

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Coconut Orange Macaroons

photo by recipe author

Servings: 2 dozen
Preparation Time: 10 minutes

4 egg whites
1/4 teaspoon cream of tartar
1/2 cup raw honey
1/2 teaspoon orange extract (use vanilla for plain macaroons)
2 cups shredded coconut flakes

1. Preheat oven to 300° F. Grease a cookie sheet.

2. In mixer add egg whites and beat until frothy. Add the cream of tartar and beat until stiff peaks form. Gradually add the honey, then the extract.

3. Turn off mixer and gently fold in the shredded coconut. You want the mixture to be stiffer than meringue (not soupy), but not as thick as cookie dough. If it’s soupy, add a little more shredded coconut.

4. Drop by rounded spoons onto cookie sheet. Bake 20-25 minutes.

Recipe submitted by Lea, Grafton, NH

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Homemade Fruit and Nut Granola with Chia Seeds and Coconut

photo by recipe author

Servings: 20
Preparation Time: 20 minutes

2 cups coconut oil
1 cup honey
8 cups old fashioned oats
2 cups shredded coconut
1 cup dried cranberries
1 cup dried cherries
1 cup golden raisins
1 cup walnuts (soaked if possible)
1 cup sliced almonds (soaked if possible)
1 cup sunflower seeds (soaked if possible)
1 cup pumpkin seeds (soaked if possible)
1 cup chia seeds
2 teaspoons vanilla
2 heaping tablespoons cinnamon

Preheat oven to 250 degrees.

In a saucepan, melt the coconut oil and honey together over low heat. Whisk until combined. Remove from the burner and stir in the vanilla.

You will need two large bowls or one huge bowl. Place the oats, coconut, dried fruit, nuts and seeds in the bowl(s). Sprinkle the cinnamon over the dry mixture and stir to combine.

Pour the honey/coconut oil mixture over the dry ingredients and stir until everything is coated.

Grease your baking sheets with coconut oil, pour the granola mixture onto a baking sheet, and spread out into a single layer.

Bake for 45-60 minutes, stirring occasionally. You want the granola to be golden brown. The granola will still seem wet when you take it out after an hour, but it dries out and gets crunchy after it sits. Careful not to overcook it, as the dried fruit gets a weird burnt flavor.

Store the cereal in a glass jar in the fridge to keep it fresh and keep the nuts and seeds from going rancid.

Recipe submitted by Jessica, Denver, CO

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Coconut Crispy Rice Protein Bites

Prepared by Sarah Shilhavy Photo by Jeremiah Shilhavy

Servings: 4
Preparation Time: 10 minutes

1/4 cup peanut butter
1/4 cup coconut peanut butter*
2-4 tablespoons honey (or to taste)
1/2 teaspoon vanilla extract
2 scoops protein powder, flavor of choice
3 tablespoons heavy cream
2 cups brown rice cereal

Stir peanut butters, honey, and vanilla to blend. Add protein powder and heavy cream and mix well. Stir in cereal and roll into small balls or press into a 9×13 pan and refrigerate or freeze before serving.

*For a stronger coconut taste, use all coconut peanut butter.

Recipe courtesy Sarah Shilhavy

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