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Cutesy Cannoli Cups

Cutesy_Cannoli_Cups
Cutesy Cannoli Cups
photo by recipe author

Servings: 8

Preparation Time: 2 hours

The Crust Cups:

The Filling:

  • 1 cup raw almonds – must be soaked for at least 4 hours & drained before use
  • 1 tablespoon arrowroot starch
  • 2 tablespoon raw honey
  • 2 teaspoon vanilla
  • 1/2 teaspoon lemon juice

Tip:  The filling can be made the day before to give it more time to set up.

Preheat oven to 400 degrees °F

Crust Cups:

In a mixing bowl, combine almond flour, coconut flour, arrowroot starch and salt.  Cut in shortening, vanilla and honey until crumbly.  Slowly pour in milk until mixture forms a dough ball – adding more milk if necessary.

Press pieces of dough into greased muffin tins.  Bake for about 12-15 minutes or until slightly brown.  Remove from oven and let cool completely.

Filling:

In a high powered blender, combine ingredients for filling and puree at least 3 minutes or until completely smooth.  The longer you blend, the less grainy the texture will be.

Refrigerate filling for at least 2 hours.

Spoon a dollop of filling into each prepared cup and top with drizzled chocolate, cocoa powder or berries.  Enjoy!

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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

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Coconut Almond Ginger Shortbread Cookies

Coconut_Almond_Ginger_Shortbread_Cookies
Coconut Almond Ginger Shortbread Cookies
photo by recipe author

 

Servings: 1 1/2 dozen cookies
Preparation: 20 minutes

Preheat oven to 300 degrees °F

Blend all dry ingredients in a food processor. Slowly pour in the coconut oil and then the water.

Roll dough into walnut – sized balls and place on buttered cookie sheet about 2 inches apart.  Press thumb gently onto each cookie.

Bake for 5 minutes.

Remove cookies from oven and press cookies with a fork.  Return cookies to the oven and bake 15 minutes longer.

Remove cookies from the oven again, take cookies off cookie sheet, and allow to cool completely.  Enjoy!

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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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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Loaded Chicken Veggie Soup

Loaded_Chicken_Veggie_Soup
Loaded Chicken Veggie Soup
photo by recipe author

Servings: 6
Preparation Time:  50 minutes

In a large stock pot, brown chicken in coconut oil over medium heat. Cook for about 3 minutes on each side. Add in remaining ingredients. Cover and cook over medium heat for about 45 minutes or until chicken is cooked through and vegetables are soft.

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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Coconut Honey Chocolate Bites

Coconut_Honey_Chocolate_Bites
Coconut Honey Chocolate Bites
photo by recipe author

Servings: 6
Preparation Time:  30 minutes

Warm the coconut oil until it is liquid. Add in all ingredients except for the chocolate. Mix well.

Line a shallow pan with parchment paper or foil and lay out the coconut mixture and pat it down to flatten evenly. Pop it in the freezer until solid.

Melt chocolate using a double boiler and pour over the solid coconut-honey mixture. Let it set in the freezer

Once the top chocolate layer hardens, remove it from the freezer and cut it into bite size pieces or squares. Keep refrigerated.

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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.)

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Sweet Potato Coconut Pudding

Sweet_Potato_Coconut_Pudding
Sweet Potato Coconut Pudding
photo by recipe author
Servings: 4-5
Preparation Time:  15 minutes
  • Cinnamon & Sucanat Shaker (3 parts sucanat to 1 part cinnamon)
  • Coconut Whipped Cream

Preheat oven to 350 degrees ºF.

Coat a 7″ x 11″ glass baking pan with coconut oil.

Put all ingredients into a food processor; process until smooth scraping down sides with a rubber spatula and processing again for consistency. Spread mixture into baking pan.

Bake for 40 minutes. Spoon pudding into serving dishes. Dust with cinnamon/sucanat. Serve with coconut whipped cream.

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