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Creamy Cauliflower Soup

Creamy Cauliflower Soup
Creamy Cauliflower Soup
photo by recipe author

 

Servings: 8-10
Preparation Time: 45 minutes

  • 2 heads cauliflower florets, steamed
  • 4 cups chicken broth or water
  • 1.5 – 2 cups coconut milk*
  • 2 tablespoons coconut oil
  • 2 tablespoons grass-fed butter
  • 2 tablespoons Himalayan salt
  • 1 tablespoon black pepper
  • 1 tablespoon turmeric powder
  • 1 tablespoon parsley flakes (or fresh parsley, chopped)
  • 2 teaspoons garlic powder (or 2-3 fresh cloves garlic, pressed)
  • juice 2 lemons

Blend steamed cauliflower with water, divided in several batches if needed. Add to soup pot. Add coconut milk and seasonings. Warm to desired temperature. Add fresh squeezed lemon juice.

Serve in bowls with garnish, if desired, or enjoy as is.

Recipe by Lynelle. Photo by Orissa. Submit your recipes and photos here for a chance to win $50!

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Almond Flour Raspberry Coconut Chocolate Tart

Almond Flour Raspberry Coconut Chocolate Tart
Almond Flour Raspberry Coconut Chocolate Tart
photo by recipe author

 

Servings: (1) 9 inch tart
Preparation Time: 15 minutes + chilling time

Crust:

Filling:

  • 1/2 cup coconut milk*
  • 6 ounces bittersweet chocolate chips
  • 1/4 cup organic raspberry preserves
  • 2 cups fresh whole organic raspberries

Source ingredients that are pesticide free.

Grease a 9 inch tart pan, with a removable bottom, with coconut oil.

Combine all crust ingredients in a bowl and mix well. Press crust mixture evenly into prepared tart pan.
Put bittersweet chocolate chips in a medium bowl. Bring coconut milk to a boil in a small saucepan; immediately pour coconut milk over chocolate and allow to sit for one minute, then stir until smooth. Add raspberry preserves, combine well.

Pour chocolate filling into the prepared crust. Decorate the top with fresh whole raspberries and put the tart in the fridge to cool completely for 1-2 hours, up to overnight. Serve cold with whipped cream, if desired.

Make Your Own Coconut Milk

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

Recipe and photo by Orissa. Submit your own creative coconut recipes here for a chance to win $50!

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Coconut Milk Sweet Potato Breakfast Custard

Coconut Milk Sweet Potato Breakfast Custard
Coconut Milk Sweet Potato Breakfast Custard
photo by recipe author

 

Servings: 8
Preparation Time: 1 hour 15 minutes

  • 1 1/2 pounds sweet potatoes – baked, cooled and peeled
  • 14 ounces coconut milk*
  • 4 large eggs
  • 1/2 cup raw honey
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice

Heat oven to 350° F.

Place all the ingredients in a blender and blend until very smooth. Pour the mixture into a greased pie plate and bake for 50 minutes – 1 hour. The center should be set and jiggly.

Cool before serving. Keep in the refrigerator.

Make Your Own Homemade Coconut Milk

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

Jennifer from Sulphur, LA won $50 for this recipe and photo! Submit your recipes and photos here!

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Coconut Matcha Cardamom Frappe

Coconut Matcha Cardamom Frappe
Coconut Matcha Cardamom Frappe
photo by recipe author

 

Servings: 1
Preparation Time: 5 minutes

  • 8 ice cubes
  • 1/4 teaspoon cardamom powder or 4 cardamom pods cracked open, use seeds
  • 1 1/2 teaspoons raw honey
  • 1 cup coconut milk*
  • 1 teaspoon matcha powder
  • 1/2 teaspoon vanilla extract

Blend everything together until smooth. Top with whipped cream, if desired (not pictured).

Homemade Coconut Milk:

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

Recipe by Orissa. Photo by Lynelle. Submit your recipes and photos here for a chance to win $50!

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Coconut Cardamom Cinnamon Refresher

Coconut Cardamom Cinnamon Refresher
Coconut Cardamom Cinnamon Refresher
photo by recipe author

 

Servings: 1
Preparation Time: 5 minutes + steeping time

  • 3 cardamom pods
  • 1 tablespoon maple syrup
  • 1 cup coconut milk*
  • 1/2 stick cinnamon

Crack open the cardamom pods and remove the seeds. Discard the pods.

In a small saucepan combine all ingredients, including cardamom seeds, and bring to a boil then immediately remove from heat and allow to steep for 30 minutes.

Halfway fill serving glass with ice and then strain contents of saucepan through a mesh sieve into prepared glass cup.

Discard cinnamon stick and cardamom pods.

Add a fresh stick of cinnamon to glass and enjoy. Recipe can be multiplied to serve more than one.

Note: In cooler weather, after steeping time is complete, reheat the milk and then strain into a mug and enjoy warm!

Homemade Coconut Milk:

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

Recipe and photo by Orissa. Submit your recipes and photos here for a chance to win $50!

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Fresh Fruit on the Bottom Strawberry Coconut Italian Cream Soda

Fresh Fruit on the Bottom Strawberry Coconut Italian Cream Soda
Fresh Fruit on the Bottom Strawberry Coconut Italian Cream Soda
photo by recipe author

 

Servings: 2
Preparation Time: 5-10 minutes

  • 8 tablespoons fresh strawberries, (approximately 10 strawberries)
  • 2 tablespoons honey
  • 1 cup sparkling water
  • 6 tablespoons fresh coconut milk*
  • whipped cream and sliced strawberry, topping

Remove stems from about 10 strawberries, rinse and then mash, using a fork, until the pieces are very small. Alternately you could use a food processor. Add the honey to the fresh mashed berries and mix well.

In 12-18 ounce glasses, add ice halfway in each and then spoon half of the strawberry juice/fruit into each glass.

Next, pour 1/2 a cup of sparkling water into each glass.

Now, add 3 tablespoons of fresh coconut milk to each glass and top with whipped cream and garnish with sliced strawberries.

You can sip through each layer of the drink or stir before enjoying. Serve with a straw and a long spoon, to enjoy the fresh fruit on the bottom.

Fresh Homemade Coconut Milk:

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

Recipe and photo by Orissa. Submit your recipes and photos here for a chance to win $50!

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Lemon Rosemary and Yogurt Cake

Lemon Rosemary and Yogurt Cake
Lemon Rosemary and Yogurt Cake
photo by recipe author

 

Servings: 1 loaf cake
Preparation Time: Approx. 15-20 minutes+baking and cooling

Cake:

  • 3/4 cup cultured butter or grass-fed butter or *coconut oil, room temperature
  • 1/2 cup raw honey
  • 2 tablespoons freshly squeezed lemon juice
  • zest from one lemon
  • 2 teaspoons organic vanilla extract
  • 1/2 cup cultured plain yogurt
  • 3 farm fresh organic eggs from your local farmer or organic eggs from the market
  • 1 1/2 cups non-GMO all-purpose flour
  • 2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon fresh rosemary, finely chopped

Glaze:

  • 1 cup organic powdered sugar
  • 3-4 tablespoons freshly squeezed lemon juice
  • fresh rosemary sprigs

Preheat oven to 350° F.Cream butter and honey together, about 3 minutes. Add fresh lemon juice, lemon zest, and vanilla. Add yogurt then add the eggs one at a time. Add flour, baking powder, salt, and freshly chopped rosemary.

Cream butter and honey together, about 3 minutes. Add fresh lemon juice, lemon zest, and vanilla. Add yogurt then add the eggs one at a time. Add flour, baking powder, salt, and freshly chopped rosemary.

Mix for an additional minute, scraping down the bowl, until mixture is well combined and smooth.

Pour batter into a loaf pan that has been greased with coconut oil.

Bake for 45 to 50 minutes.

Cool in pan for 10 minutes.

Remove cake from the pan and finish cooling on a wire rack.

Make the glaze by whisking powdered sugar and fresh lemon juice. Add more sugar and lemon juice as needed.

Drizzle glaze over cake and add rosemary sprigs. Let glaze stand until completely set.

Serve with fresh homemade coconut milk.

*See: How to Use Coconut Oil in Baked Goods

“Swapping out butter for coconut oil is fairly straightforward for most recipes.

The main issue in the butter and coconut oil swap would be the fact that butter is a “water-in-oil emulsion” and is made up of butterfat, milk proteins and water. Coconut oil at the most will have a .1% total amount of H2O, and thus the way these two fats act in many recipes will vary. In order to mimic a more butter-like quality, try adding 1/2-1 teaspoon of water per 1/2 cup of coconut oil used in any recipe that usually requires butter.

If you think avoiding suspicious non-food ingredients and experimenting with a new, fun ingredient in baked goods sounds like a good idea, give coconut oil a try. Whether you use it in baking as a natural non-stick product or as a shortening and/or flavoring, coconut oil is an easy and very versatile product to use.” (Source.)

Recipe and photo by Orissa. Submit your coconut recipes and photos here for a chance to win $50!

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Cream of Carrot and Red Lentil Soup with Dairy Free Option

Cream of Carrot and Red Lentil Soup with Dairy Free Option
Cream of Carrot and Red Lentil Soup with Dairy Free Option
photo by recipe author

 

Servings: 6-8
Preparation Time: Approx. 50 minutes, including cooking time

  • 1/4 cup virgin coconut oil
  • 1 large onion, diced
  • 1 pound carrots, sliced
  • 1 1/2 cups red lentils, rinsed and drained
  • 2 teaspoon coriander
  • 2 teaspoons cumin
  • 6 cups chicken broth*
  • 2 cups whole milk or fresh coconut milk**
  • Himalayan pink salt, to taste
  • black pepper, to taste
  • Optional garnishes: dried coconut flakes or lightly toasted or fresh minced parsley
  • *Make Your Own Chicken Broth – recipe here.
  • **Make Your Own Fresh Coconut Milk – for the freshest coconut milk make homemade coconut milk. (See video at this link.)

In a large stockpot or Dutch oven, heat the coconut oil over medium heat until hot then add the onions and carrots and sauté about 7 minutes, stirring frequently.

Add the red lentils, coriander and cumin, mixing well. Cook and stir for 1 minute.

Add the chicken broth and bring to a boil. Cover, reduce heat to low and simmer 20-25 minutes, or until the lentils and carrots are tender.

Remove the pot from the heat and cool slightly.

Puree the soup in the pot using an immersion blender or in batches in a food processor or blender.

If you did not use an immersion blender, return the processed soup to the pot. Stir in your milk of choice, season to taste with salt and pepper, and reheat gently to the desired serving temperature, being careful not to boil the soup.

Garnish each serving with a sprinkling of toasted coconut flakes or fresh minced parsley, if desired.

Note: The soup in the photo was made using whole milk and garnished with toasted coconut.

Stephanie from Sierra Madre, CA won $50 for this recipe and photo! Submit your recipes and photos here!

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