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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.)

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Grandpa’s Coconut Flour Hotcakes


Grandpa's Coconut Flour Hotcakes Recipe Photo

Grandpa’s Coconut Flour Hotcakes (photo by recipe author)

Servings: 2-4
Preparation Time: 15 minutes

  • 4 eggs
  • 2 tablespoons melted coconut oil
  • 1/2 cup yogurt
  • 1/2 cup water
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup arrowroot flour
  • 1-2 tablespoons sugar, depending on how sweet you want them
  • 1/4 teaspoons salt
  • 1/2 cup coconut flour (you want the consistency to be like a thin pancake batter so you may need more or less)

Heat a cast iron skillet to medium-high heat (I use cast iron because non-stick has a Teflon coating which releases chemicals).

In a medium size bowl mix eggs and coconut oil together. Add yogurt, water, and vanilla. In another bowl mix arrowroot, sugar and salt together. Add the dry ingredients to the wet. Slowly add the coconut flour until it reaches to consistency of pancake batter (you want it to be pourable but thick enough that they aren’t super thin, it really depends on how thick/thin you like your pancakes).

Turn the heat down (so they don’t burn or cook to fast) and put some coconut oil or butter in the pan, then pour the batter into the pan and cook both sides evenly. Enjoy!!

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Coconut Oil Chocolate Peanut Butter Fudge


Coconut Oil Chocolate Peanut Butter Fudge Recipe Photo

Velvety smooth and deceptively decadent, perfect for an afternoon pick me up or guilt free chocolate fix. The ganache like texture and rich flavor is melt in your mouth delicious, I guarantee no one will think this is healthy if you don’t tell them. Very, very addictive in the best kind of way. We always have some of this in the fridge for a quick boost of long lasting energy whenever we need it.

Servings: 20
Preparation Time: 7 minutes

Add all ingredients except peanut butter and beat on medium to high with a hand or stand mixer for 5-7 minutes. Mixture should be smooth and glossy. Add peanut butter and blend until combined.

Pour mixture into a glass baking dish (no need to grease). A larger or smaller dish can be used depending on desired thickness. Refrigerate to set. Cut into squares and enjoy!

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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.)

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Honey Ginger Salmon


Honey Ginger Salmon Recipe Photo

Honey Ginger Salmon (photo by recipe author)

Servings: 4 servings
Preparation Time: 30 minutes

In a small bowl, combine honey, orange juice, coconut water, balsamic vinegar, ginger and cilantro. In a large skillet (or other preferred cooking method), heat coconut oil over medium heat.

Place salmon filets in skillet and sprinkle both sides with a little salt and pepper. Pour honey ginger mixture over salmon and continue to sear until both sides of the fish are starting to brown. I usually cook mine about 6 minutes per side, depending on how thick the salmon is.

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Coconut Oil Roasted Fall Vegetables


Coconut Oil Roasted Fall Vegetables Recipe Photo

Coconut Oil Roasted Fall Vegetables (photo by recipe author)

Servings: 10 servings
Preparation Time: 1.5 hours

  • 5-6 small fingerling potatoes (baby red or white potatoes would work well also)
  • 2 medium rutabagas, quartered
  • 2 medium turnips, quartered
  • 6-8 brussels sprouts
  • 1 large sweet potato, cut into 2 inch chunks
  • 1 parsnip, cut into 2 inch chunks
  • 1 cup green beans
  • 1/2 cup sliced fennel
  • 3 tablespoons coconut oil
  • 2 sprigs of fresh thyme, chopped (about 1 teaspoon)
  • 1 teaspoon garlic, minced
  • 2 teaspoons sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup water

Preheat oven to 350 degrees ºF.

In a large casserole dish, combine clean, cut vegetables. Drizzle with coconut oil and stir until vegetables are coated in oil. Add thyme, garlic, salt, pepper and pepper flakes. Stir again until vegetables are coated with seasonings. Pour water over vegetables.

Bake in preheated oven for about an hour or until vegetables are cooked through and have a nice little roasted crisp to them.

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Coconut Halvah Candy

Coconut Halvah Candy

Coconut Halvah Candy (photo by recipe author)

Servings: Makes approximately 1 lb.
Preparation Time: 20 minutes

1. In a small saucepan melt the honey and the coconut cream concentrate together, stirring until the mixture is thin and very hot but not simmering. Remove from heat. Add the sesame tahini and stir in vigorously with a spoon for a couple minutes. Refrigerate for 10 or 15 minutes.

2. Gently melt the chocolate in a double boiler or over very low heat. Pour 2/3 of the melted chocolate into the cooled tahini mixture and give only one or two stirs as you empty the mixture into the bottom of a bread pan lined with parchment. Drizzle the remaining 1/3 of the melted chocolate over the top of the mixture and run a butter knife through it a few times to create a marbled effect.

Chill in refrigerator for a few hours before cutting into squares. Store in a covered container in the refrigerator.

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Chocolate Peanut Butter Breakfast Ice Cream with Coconut Oil


Chocolate Peanut Butter Breakfast Ice Cream with Coconut Oil

Chocolate Peanut Butter Breakfast Ice Cream with Coconut Oil (photo by recipe author)

I made a smoothie one day, and the next time I decided to make it, I had the awesome idea to throw it in the ice cream maker and make it into breakfast ice cream!! It’s delicious both ways, and so packed with protein and raw yumminess, but as ice cream: WOW. You have to eat this magic!

This tastes like a chocolate peanut butter milkshake. Just off the hook! BUT, if you want to create something the children will be amazed by, throw it in the ice cream machine according to the machine’s directions. Voila: ice cream for breakfast!! And, it’s healthy!!

Servings: 6
Preparation Time: 30-35 minutes

  • 1/2 cup peanut butter (more or less to taste)
  • 1/4-1/2 cup raw cacao or cocoa powder
  • 5-6 dates
  • 3 tablespoons hemp hearts or hemp protein powder
  • coconut milk, as needed
  • 2-3 tablespoons flax seeds
  • 1/4 teaspoon spirulina
  • 3 tablespoons coconut oil
  • Frozen and/or raw very-ripe bananas

Blend all ingredients except frozen bananas and blend to liquefy. Add more coconut milk as needed. Process until everything is one color with no spots. Add frozen bananas and enough milk until desired consistency is reached.

Pour into ice cream maker and freeze pre machine’s directions.

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