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Healthy Slow Cooker Stroganoff

Healthy_Slow_Cooker_Stroganoff
Healthy Slow Cooker Stroganoff
photo by recipe author

 

Servings: 6
Preparation Time: 30 minutes

In a slow cooker, combine venison meat, coconut oil, onion, mushrooms, stock, vinegar, thyme, salt, pepper and bay leaves. In a small bowl, combine coconut milk and starch and stir together until smooth. Pour into crock pot. Cook over high heat for 4 hours or low for 8 hours. Serve over warm spaghetti squash, pasta or rice.

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

Courtney from Columbus, KS won $50 for this recipe and photo! Submit yours here!

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Pina Colada Gummy Snacks

Pina_Colada_Gummy_Snacks
Pina Colada Gummy Snacks
photo by recipe author

 

Servings: approximately 20
Preparation Time: 15 minutes

  • 14 ounces coconut milk*
  • 1 ½ cups cubed fresh pineapple (thaw first if using frozen)
  • 4 tablespoons grass fed gelatin
  • 4 tablespoons maple syrup

In a blender or food processor, puree coconut milk and pineapple until smooth.

Heat puree in a medium pan to a very low boil. Continue to simmer for about 1 minute. Turn off heat.

Whisk (or use hand held mixer on low) in the maple syrup; then add in gelatin, 1 tablespoon at a time. Continue to whisk (or blend) until gelatin is completely dissolved. Pour into a shallow baking dish.

Place in fridge to set for at least 2 hours.

Once set, cut into squares and serve immediately; or store in an airtight container in fridge to enjoy later.

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

Missy from Oceanside, CA just won $50 for this recipe and photo!  Submit yours here!

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Cranberry Fluff Salad

cranberry_fluff_salad
Cranberry Fluff Salad
photo by recipe author
Servings: 10
Preparation Time:  2 hours 30 minutes
  • 2 cups fresh cranberries
  • 1/4 cup water
  • 1 tablespoon raw honey
  • 1 tablespoon coconut oil
  • 1/2 cup tapioca pearls, (soaked in 2 cups water, overnight and drained)
  • 1/2 cup chopped dates
  • 1 1/2 cup coconut milk*
  • 1 teaspoon vanilla
  • 1/2 teaspoon sea salt
  • 1/2 cup chopped pecans
  • 2 whole bananas diced
  • 1 cup finely diced fresh pineapple

In a small saucepan, combine cranberries, water and raw honey. Bring to a boil and let simmer about 10 minutes or until cranberries have popped.

In a medium saucepan, combine soaked tapioca, chopped dates, milk, vanilla and sea salt. Cook on low for about 30 minutes or until mixture has thickened. Let tapioca cool completely.

In a glass serving bowl, combine cranberries, tapioca, pecans, bananas and pineapple. Gently toss until mixture is combined.

Refrigerate at least 2 hours before serving. Enjoy with additional honey if desired.

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

Courtney from Columbus, KS just won $50 for this recipe and photo! Submit yours here.

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Coconut Strawberry Cacao Smoothie

Coconut_Strawberry_Cacao_Smoothie
Coconut Strawberry Cacao Smoothie
photo by recipe author

Servings: 1
Preparation Time:  5 minutes

  • 1 cup coconut milk*
  • 1/2 cup ice
  • 1/2 banana
  • 1/4 cup coconut flakes
  • 3 strawberries, hulled
  • 1/2 tsp cacao powder

In a blender, combine ingredients. Blend for about a minute or until mixture is completely smooth.

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

Courtney from Columbus, KS just won $50 for this recipe and photo! Submit yours here.

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Vietnamese Chicken Curry

Vietnamese_Chicken_Curry
Vietnamese Chicken Curry
photo by recipe author

Servings: 8-10
Preparation Time:  1- 1.5 hours

Optional:

  • Annatto Seed Oil (For a more authentic dish. The oil gives an attractive red color and slight nutty flavor)
  • 3 tablespoons annatto seed
  • 3 tablespoons coconut oil
  • 4 tablespoons coconut oil, divided
  • 1/2 lb potatoes
  • 1/2 lb sweet potatoes
  • 2 large carrots, peeled, cut into 2-3 inches pieces
  • 1 whole chicken (4-5 lbs), cut into 2-3 inches pieces
  • 1 big onion, chopped
  • 4 cloves garlic, chopped
  • 4 tablespoons curry powder
  • 2 stalks of lemongrass, cut into 3-4 inches, cut lengthwise, smashed/bruised to release more fragrance
  • 1 whole chicken (4-5 lbs), cut into 2-3 inches pieces
  • 1 teaspoon salt
  • 2 cups coconut milk*
  • 3 cups chicken stock
  • 3-4 bay leaves
  • 2 teaspoons good black pepper
  • 1 teaspoon sugar

Chicken Dipping Sauce:

  • 1 1/2 tablespoons sea salt
  • 1 1/2 tablespoons good black pepper
  • juice of half a lime.
  • cilantro, for garnish
  • thai chillies, for garnish
  • toasted baguettes or steamed white rice

For Annatto Oil (if using): Heat oil on a pan on medium-low heat. Add annatto seeds and stir. As you keep stirring, the seed will release a rich red color. Strain and discard the seed. Be careful of the hot oil!

Heat 3 tablespoons coconut oil on a pan on medium heat. Stir-fry potatoes, sweet potatoes, and carrots until lightly browned. Remove from heat.

Heat 1 tablespoon coconut oil in a deep pot on medium heat. Stir-fry onion, garlic, curry powder and lemongrass until fragrant. Add in annatto oil (if using), chicken, salt and fry until brown. (Lower heat if needed)

Add coconut milk, chicken stock, bay leaves into the pot. Adjust the amount and ratio of coconut milk and stock on your preference. For a creamier, more decadent curry, add 3 cups of coconut milk to 2 cups of stock and vice versa. Add more or less liquid depends whether you prefer curry with more sauce/broth or less.

Add potatoes, sweet potatoes, carrots. Everything should be submerged in the stock.

Bring curry into a boil and reduce heat to low and simmer for 45-60 minutes or until the chicken, potatoes, and carrot are tender and stock has reduced.

Add salt, pepper and/or sugar to your taste.

Garnish with cilantro and red thai chilies. Serve hot with toasted baguettes or steamed white rice or rice noodles.

For the dipping sauce: combine everything and stir.

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

Amira from Fairfax, VA just won $50 for this recipe and photo! Submit yours here.

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Chocolate Coconut Mousse Tart

Chocolate_Coconut_Mousse_Tart
Chocolate Coconut Mousse Tart
photo by recipe author

Servings: 2
Preparation Time:  2 hours 30 minutes

Crust:

  • 1/4 cup raw almonds
  • 2 dates, pitted
  • 1 tsp water
  • Dash of sea salt

Filling:

  • 1/4 cup raw cashews
  • 2 tablespoons coconut milk cream (from the top of coconut milk)
  • 1 teaspoon coconut oil
  • 1 teaspoon raw honey
  • 1 tablespoon cocoa powder

In a small blender, combine crust ingredients and pulse until combined. Blend only until dates and almonds are in very small pieces. They do not have to be pureed together – small pieces are fine.

In a small blender, puree cashews, milk cream, oil, cocoa and honey until very smooth. Press crust mixture into a small tart pan. Pour filling mixture into crust. Refrigerate at least 2 hours or until set.

Courtney from Columbus, KS just won $50 for this recipe and photo! Submit yours here.

 

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Healthy Chocolate Pudding

Healthy Chocolate Pudding
photo by recipe author

Servings: 2
Preparation Time: 5 minutes (+20 minutes cooking time for the lentils)

  • 125g cooked (or sprouted) lentils
  • 1/4 cup cocoa powder
  • 1/4 cup coconut cream
  • 1/2 cup dates
  • 2 tablespoons honey
Mix everything in a blender and enjoy right away or fill the healthy chocolate pudding in popsicle forms and freeze. The flavour will fully enhance at room temperature, though.

Top with fresh berries and popped amaranth.Anja from Klingnau, Switzerland, just won $50 for this recipe and photo! Submit yours here.
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Peanut Butter Fudge

Peanut_Butter_Fudge
Peanut Butter Fudge
photo by recipe author
Servings: 10
Preparation Time: 10 minutes
  • 6 tablespoons grass-fed butter, softened
  • 3/4-1 cup powdered sugar
  • 2 tablespoons cream from full fat coconut milk** (refrigerate and use the cream that settles at the top)
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups natural peanut butter*
  • 1/4 teaspoon sea salt

Place the butter in a mixing bowl. With a hand held mixer or use a stand up mixer, cream the butter. Slowly add in the sugar ½ cup at a time and continue to cream the mixture until fluffy. Add the coconut milk cream and vanilla, continue to cream. Add in the peanut butter and salt, cream until combined.

Spread the batter into a baking dish, size depends on desired thickness. Freeze or refrigerate until it hardens. Store in an airtight container, I prefer glass, in the freezer or fridge.

Notes

*I used fresh grind peanut butter that turns out crunchy. If you buy jarred, make sure there is no added oil and I ‘d even pour off the natural oils at the top.

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

Kate from Highlands Ranch, CO just won $50 for this recipe and photo! Submit yours here.

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