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Carrot Coconut Candy


Carrot Coconut Candy Recipe Photo

Carrot Coconut Candy (photo by recipe author)

Makes 40-50 pieces
Preparation Time: 1 hour

Place the grated carrot, sugar, honey, and salt in a saucepan over medium high heat. Stir until the sugar melts. Add the lemon juice and zest, reduce heat, and simmer uncovered for 30 minutes until carrots are tender and juice is syrupy. Let cool.

Transfer mixture to a food processor along with 1/2 cup of the shredded coconut and the coconut cream concentrate. Process until a thick paste forms.

Roll into truffle-sized balls and roll balls in the remaining shredded coconut. Place on a lined baking sheet.

Let dry for a day on the baking sheet before placing in a covered container where they will keep up to a week.

Karen from Quincy, CA just won $50 for this recipe and photo! Submit yours here.

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Creamy Lentil Spinach Soup


Creamy Lentil Spinach Soup Recipe Photo

Creamy Lentil Spinach Soup (Photo by recipe author)

Servings: 3
Preparation Time: 1 hour

  • 1/2 cup lentils (or organic yellow split peas or organic skinless split mung beans)
  • 2 cups warm water
  • 1 tablespoon melted virgin coconut oil
  • 1 teaspoon organic cumin seeds
  • 1/3 cup finely chopped onion (approximately 2.5 oz)
  • 1/4 cup organic chopped tomato (approximately 2 oz)
  • 1/2 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 1/4 teaspoon organic turmeric powder
  • 1/4 teaspoon organic curry powder (optional)
  • 1 1/2 to 2 cups organic chopped spinach
  • 1 teaspoon or to taste Himalayan pink salt
  • 1/2 cup coconut milk made from coconut cream concentrate or organic shredded coconut*

Wash and soak the lentils in 2 cups of warm water for at least 30 minutes.

In a saucepan, heat coconut oil on a medium heat. When the oil is hot enough, add cumin seeds. To avoid burning the cumin seeds, turn heat to low once the cumin seeds start to crackle. Immediately add the chopped onions.

Turn the heat to medium-low, and sauté the onions until they turn translucent. Then add the chopped tomatoes and stir. When the tomatoes turn mushy, add ginger, garlic, turmeric powder and the curry powder. Stir well.

Cover and cook the spices for a minute. Then add the soaked lentils along with the water it was soaked in. Cover and cook until the lentils are very mushy and a soup like consistency is obtained. This will take approximately 30 minutes. Check and stir intermittently to avoid spillage.

When the lentils are cooked, add the chopped spinach and salt. If necessary, add water to get the desired consistency. Keep it uncovered and let it boil for a minute. Finally add the coconut milk and let it boil once. After a minute turn off the heat and serve hot.

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

Sheetal from Foster City, CA just won $50 for this recipe and photo! Submit yours here.

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Quick Tropical Coconut Smoothie


Quick Tropical Coconut Smoothie Recipe Photo

Quick Tropical Coconut Smoothie (photo by recipe author)

This is my favorite smoothie! I LOVE the tropical notes in it, and how flexible it can be. These amounts are not rigid, but guidelines. On days when I need to finish up some spinach, or want the extra protein and nutrient boost of greens, I add some spinach or spirulina to it! But, I love the cute orange color when it’s plain.

Servings: 6-8
Preparation Time: 10 minutes

  • 2-3 large bananas, fresh or frozen
  • 2 cups coconut milk*
  • 2 tablespoons coconut oil or coconut cream concentrate
  • 1/4 cup flax seeds
  • 2-4 cups pineapple juice (or raw pineapple and increased coconut milk)
  • 4-6 cups frozen mango chunks
  • 2-3 cups unpacked fresh spinach or a pinch of spirulina (optional)
  • 2 tablespoons hemp hearts or hemp protein powder
  • Raw honey or dates to sweeten (optional, and usually not needed)

In a high-powered, high-capacity blender, add all ingredients, except for any frozen fruit. If you are opting for spinach and/or dates, this is the time to add it! I usually start out on the lower end of the liquids and increase as needed or desired.

Start blender out at low speed and slowly increase to high, allowing all of the flax seeds (and spinach) to be liquefied. Once that happens, you should have a large amount of liquid yumminess! To this, you will add your frozen mangoes, until your desired amount and consistency are reached. I often add more pure pineapple juice to get the desired tropical flavor, if it’s lacking. This smoothie is creamy, sweet, and delicious! Enjoy!

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

Tamara from Spring, TX just won $50 for this recipe and photo! Submit yours here.

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Flourless Ginger Turmeric Cookies

 

Flourless Ginger Turmeric Cookies Recipe photo

Flourless Ginger Turmeric Cookies (photo by recipe author)

Servings: 15
Preparation Time: 10 minutes

Preheat oven to 350 degrees ºF.

Place the coconut butter, egg and vanilla in a food processor and combine.

Add in the sweetener, soda and all spices, blend until combined.

Form dough into 1 inch balls and place on a parchment lined cookie sheet. Press each cookie down with your palm, these don’t spread much

Bake in preheated oven 10-15 minutes or until a bit brown.

These cookies are fragile when warm, so let them cool for a few minutes on the cookie sheet. Remove and let them cool completely on a cooling rack. They will harden up as they cool.

Store in an airtight container.

*To soften the coconut butter, place the jar in a saucepan filled with water over medium heat. Make sure you have removed the top layer of coconut oil, save it for another use.

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

 

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Coconut Butter Focaccia


Coconut Butter Focaccia Recipe photo

Coconut Butter Focaccia (photo by recipe author)

Servings: 6-8
Preparation Time: 10 minutes

Preheat the oven to 375 degrees ºF.

Place the warmed coconut butter into your blender along with the eggs, olive oil, salt, and garlic. Blend until the mixture is fairly smooth–it will be thick. The coconut butter solidifies if it comes into contact with cold, so make sure your eggs are at room temperature.

Cut a piece of parchment paper to fit a cookie sheet. Place the parchment on the cookie sheet and then lightly butter or oil the parchment paper. Spread the batter into a rectangle that is about 10 by 12 inches, of a fairly even thickness. Sprinkle the rosemary and other toppings over the batter.

Bake for 25-30 minutes, or until the edges of the focaccia are lightly browned. Remove and cool for a few minutes before cutting into squares to serve.

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Coconut Butter Candy Bark


Coconut Butter Candy Bark Recipe photo

Coconut Butter Candy Bark (photo by recipe author)

Servings: 12
Preparation Time: 10 minutes

Mix all ingredients together until smooth. It helps to have everything room temperature.

Line an 8×8 pan with parchment paper and press dough into pan.

Tip: if you want to cut into bars do it now before you stick these in the freezer. Freeze for about 30 minutes. Then you can break this into serving sized pieces. Store in refrigerator. Enjoy!

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Piña Colada

Piña Colada Recipe photo

Piña Colada photo by recipe author

Servings: 4
Preparation Time: 5 minutes

  • 4 cups homemade coconut/almond milk*
  • 2 tablespoons
    Coconut Cream Concentrate
  • 1/3 cup pineapple, fresh or frozen
  • 1 ripe banana, fresh or frozen
  • 1 handful ice, or as needed

Blend all of the ingredients together.

Serve with a slice of lime and a fancy rim with shredded coconut.

Dip the rip into a plateful of honey and then dip it into a separate plateful of shredded coconut. Enjoy.

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

Deanna from West Hartford, CT just won $50 for this recipe and photo!
Submit yours
here.

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