Cashew Coconut Creamer (Dairy Free)

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 1 1/2 cups
Preparation Time: 2 minutes, besides soaking time

• 1 cup cashew nuts, soaked overnight, rinsed,
• 1/4 cup honey
• 1/2 teaspoon vanilla extract
• 1/2 cup coconut milk*
• 2 tablespoons coconut oil, melted (give or take as needed)

1. Place all of the ingredients in high-powered blender.

2. Blend until smooth and creamy, pouring melted coconut oil in to the mix in a steady drizzle.

2. Store in glass jar in the refrigerator for up to a week.

Recipe submitted by Tamara, Salida, CO

*The best coconut milk is fresh homemade coconut milk. See our recipe and video demo here.

Submit your recipe here!

Gluten Free Coconut Flour Pumpkin Muffins Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 12 muffins
Preparation time: 10 minutes

• 1/2 cup coconut flour
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon powder
• 1/4 teaspoon cloves
• 1/4 teaspoon allspice/nutmeg
• 1/2 cup pumpkin puree
• 6 eggs (or 4 whole eggs and 2 whites…a good way to use up your egg whites)
• 1 teaspoon vanilla
• 1/2 cup coconut oil, melted
• 3/8 cup maple syrup (about 3 1/2 oz)
• pinch salt
• 1/4 cup chopped walnut pieces

Preheat oven to 400F. Grease a muffin pan or line with paper liners.

Sift together coconut flour and spices together.

Whisk remaining ingredients together (except walnuts) in a separate bowl until well mixed.

With a wooden spoon or whisk stir the flour mixture gradually into the pumpkin mixture so that no lumps remain.

Divide batter between 12 muffin cups. Sprinkle with walnuts.

Bake for 12 minutes or until toothpick inserted in center comes out clean. Do not over bake as the flour can burn easily. Frost with icing once cool (optional).

Cream Cheese Icing

• 8 oz cream cheese, softened
• 1/2 cup butter, softened
• 1/4 cup maple syrup or honey
• 1 teaspoon vanilla extract

Combine all ingredients together into a small bowl. Beat with an electric mixer until well mixed and light and fluffy.

Recipe submitted by Shirley, Germantown, MD

Submit your recipe here!

Gluten-free Sweet Potato Soup Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 4
Preparation Time: 5 minutes

• 1 tablespoon coconut flour
• 1 tablespoon virgin coconut oil
• 1 1/2 cups chicken or vegetable broth
• 1 1/2 cups cooked cubed sweet potatoes
• 1/4 teaspoon ground ginger (or fresh, to taste)
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 cup milk*
• salt and pepper, to taste

In a heavy saucepan, over medium-low heat, cook the coconut flour and virgin coconut oil, stirring constantly until the roux turns a light caramel color. Add the chicken broth, bring to a boil, and then lower to a simmer. Stir in the sweet potatoes and spices. Bring to a simmer again and cook for 5 minutes more.

In a blender, puree the soup in batches (or all at once if blend pitcher is big enough) and return to saucepan (or use a hand blender). Add the milk and gently reheat the soup. Season with salt and pepper and serve.

* You could use rice, almond, or coconut milk to make soup dairy-free. For coconut milk make homemade coconut milk or use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed.

Recipe submitted by Sherri, Avon, IN

Submit your recipe here!

Gluten Free Coconut Flour Chocolate Chip Cookies Photo by Recipe Author

Gluten free, dairy free

Servings: one dozen

Preparation Time: 10 minutes

• 1/2 cup Virgin Coconut Oil, melted
• 1/2 cup granulated sugar
• 1/2 tablespoon vanilla extract
• 4 eggs
• 1/8 teaspoon salt
• 1 cup coconut flour
• 1/2 cup shredded coconut
• 3/4 cup chocolate chips

Preheat oven to 375 degrees F.

Mix together coconut oil, sugar, vanilla, eggs, and salt together. Blend thoroughly. Add flour, coconut and chocolate chips; mix thoroughly.

Form into small cookies on a parchment lined pan and bake in preheated oven for about 15 minutes, or until lightly browned.

Recipe submitted by Mara, Hoffman Estates, IL

Submit your recipe here!

• 1 lb. organic lean beef, sliced into thin strips
• 4 tablespoon Virgin Coconut Oil
• 1/2 c green onions, cut into 1-inch pieces
• 2 tablespoon soy sauce (organic, traditionally fermented)
• 1 teaspoon ginger root, thinly sliced
• 2 tablespoon sherry, or dry wine, or gourmet vinegar
• Pinch of whole sugar
• 1/2 cup beef broth
• 1 cup mushrooms, sliced
• 1 cup bean sprout
• 1 medium carrot, thinly sliced
• 1 cup green beans cut in 1 inch pieces
• Himalayan salt to taste

Procedure:

• Heat Virgin coconut oil in a wok or pan.  Fry beef until browned. Remove and drain.
• Stir-fry ginger and onion in 2 tablespoons of Virgin coconut oil for 1 minute.
• Add beef broth and stir.
• Simmer for 2 minutes. Season with soy sauce, sherry and stevia leaf.
• Add green beans, mushrooms, carrots, and bean sprouts, stirring constantly until crisp. Add salt to taste.
• Serve it while still hot.

Optional: Serve on a bed of alfalfa sprouts

4-6 servings

• 1 cup Virgin Coconut oil
• 2 tablespoon organic whole sugar
• 1 teaspoon dry mustard
• 1 teaspoon celery seed
• 1 teaspoon Himalayan salt
• 1 teaspoon white pepper
• 3/4 cup garlic red wine vinegar

Mix dry ingredients.

Add vinegar.

Slowly blend in Virgin Coconut Oil.

Pour over shredded cabbage and enjoy.

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

• 4 tablespoons organic cocoa powder
• 4-6 teaspoons honey, or to taste
• 2 tablespoons water
• 2 teaspoons coconut cream concentrate
• 2 teaspoons virgin coconut oil
• coarsely chopped walnuts (optional)

Mix all ingredients well, except the nuts. Add nuts, if desired, and mix through.

This makes 2 small servings (it is very rich).

When eaten at room temperature, this is something like a rich pudding.

To make fudge: Double or triple recipe, pat into a pan and chill until firm; cut into squares. Depending on the temperature of the room, let it stay at room temperature a while before serving.

Recipe submitted by Simi, Los Angeles, CA

• 2 tablespoons Virgin Coconut oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 6 cups water
• 2 cups black beans, soaked over night and drained or three
• 15-ounce cans black beans, drained
• 1 cup fresh corn kernels, cut off the cob, or frozen corn
• 1 4 1/2-ounce can diced green chilies or 2 tablespoons diced fresh mild green chili
• 1/4 cup chopped cilantro
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• Pinch freshly ground pepper
• 1 teaspoon Himalayan salt

Garnish Options

• Chopped cilantro
• Minced onion
• Plain yogurt or sour cream

1. In a large soup pot or Dutch oven, melt the coconut oil. Add the onion and garlic and sauté until tender. Add the water and the beans and bring to a boil. Reduce the heat and simmer, covered, for 1 1/2 hours or until the beans are tender. (If using canned beans, simmer for 30 minutes.)

2. Stir in the corn, chilies, cilantro, tomato paste, cumin, oregano, chili powder, and black pepper, and simmer, uncovered, for 30 minutes, or until the soup is somewhat thickened. The longer it simmers, the thicker the soup will be. You may want to pour half or all the soup in a blender and puree, depending on taste. This will thicken the soup quickly and give it a nice, creamy consistency. Or, you may want to hold the corn until the soup is pureed, and then add. Add the salt at the very end and stir.

3. Pour the soup into bowls and top with your favorite garnishes.

Makes 4-6 servings.