Gluten-free

Gluten Free Creamy Coconut Lentil Soup

photo by recipe author

Servings: 4-6
Preparation Time: 15 minutes

1 1/2 cups lentils, soaked
1 quart chicken stock (homemade if possible)
14 oz coconut milk*
2 tablespoons coconut oil
1 large sweet onion, chopped
1 tablespoon garlic crushed
1-3 tablespoons fresh ginger, minced
1/2 teaspoon – 1 tablespoon crushed red chili flakes
1 teaspoon cumin
1 teaspoon coriander
1/4 teaspoon salt
1 organic yellow pepper, chopped
1 organic orange pepper, chopped
1 organic red pepper, chopped
4 cups diced tomatoes
1 cup tomato juice/sauce
1 lemon, juiced
1 bunch cilantro, chopped

First, soak your lentils in warm water with a couple tablespoons of apple cider vinegar for 6-8 hours. Once they have been soaked, pour off the water and rinse the lentils well.

In a large pot, add the lentils and cover with 3-4 inches of water. Bring to a boil and simmer for 30 minutes. Skim off any foam that rises to the top. Remove from heat, pour off the water and rinse well.

Place the lentils back in the soup pot. Add the chicken stock, coconut milk, coconut oil, onion, garlic, ginger and spices to the lentils and bring to a simmer. Reduce heat to low and simmer for 1 hour, stirring occasionally. Check for seasoning and add the peppers and tomatoes. Adjust the seasoning as needed. Check the lentils for tenderness. Cover and let the soup continue to cook over very low heat. Total cooking time will vary, depending on your altitude – between 2-4 hours is average. Once the lentils are tender, remove from heat and stir in 1/2 of the bunch of chopped cilantro and lemon juice. Save the rest of the cilantro for serving.

Another method to cook this soup is in the crock pot. Follow the step for cooking the lentils the initial 30 minutes, skimming off the foam, and rinsing again. Then, once that is done, place all of the ingredients in your crock pot and cook on low for 4-8 hours or until the lentils are tender. The amount of time will depend on your crock pot and altitude.

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

Recipe submitted by Jessica, Denver, CO

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Pumpkin Curry Soup

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Servings: 4
Preparation Time: 30 minutes

2 tablespoons coconut oil
1 tablespoon curry powder
1 teaspoon powdered ginger
1 teaspoon cumin seeds
1/2 teaspoon red pepper flakes
4 finely minced garlic cloves
3 1/2 cups puree pumpkin or winter squash
2 cups soup stock
2 cups unsweetened coconut milk*
Salt or fish sauce, to taste
Minced cilantro for garnish and flavor

1. Heat the oil in a heavy soup pan, medium-low heat.

2. Add the curry, ginger, cumin and red pepper flakes.

3. Stir for a couple of minutes while the seasonings roast and become fragrant. Do not walk away! They can burn in a flash and you will have to start over. Add the garlic and stir for a moment. Do not let the garlic brown. The flavor will overpower this delicate soup if you do.

4. Pour the soup stock into the spice mixture and stir well. Loosen anything that may be sticking to the bottom of the pot.

5. Put the pumpkin puree in the blender and add the soup stock. It should just fit. Blend well.

6. Warm the coconut milk in the soup pan and then add the blended pumpkin and soup stock. Salt with fish sauce or sea salt according to your own taste.

7. Serve with a sprinkling of finely minced cilantro on the top. The green of the cilantro sparkles against the orange hue of the soup. It also adds a subtle earthy quality.

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

Recipe submitted by Amanda, Hot Springs, CA

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Thai Chicken Coconut Soup II

photo by recipe author

Servings: 6-8
Preparation Time: 15 minutes

1 pound chicken breast, cut into small chunks (you can use any kind of chicken you have on hand)
1 small sweet onion, chopped
coconut oil
3 large carrots, chopped
1 tablespoon chopped garlic
1 tablespoon chopped ginger
1/2 tablespoon of red pepper flakes (more or less depending on your heat tolerance)
1 quart chicken broth, preferably homemade
2 cups shredded chard or other greens
1/2 cup cilantro, chopped
1 lemon, juiced
1 bunch green onions, chopped
14 oz organic coconut milk*
salt to taste

In a large soup pot, brown the chicken and onions in a couple tablespoons of coconut oil. When the chicken is cooked through, add the chopped green onion, carrots and garlic. Sauté for 5 minutes. Add the ginger, red pepper flakes, and chicken broth.

Bring the soup to a gentle boil, reduce heat and let simmer, covered, for 20-30 minutes. Test the carrots for tenderness. Add chard, cilantro, lemon juice, green onions, and coconut milk. Continue cooking for about 10 minutes. Check for salt and adjust accordingly.

Note: Adjust the ginger and red pepper flakes to taste, depending on your spice tolerance level.

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

Recipe submitted by Jessica, Denver, CO

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Coconut Pumpkin Pie Smoothie

photo by recipe author

Servings: 1
Preparation Time: 3-5 minutes

1/4 cup pumpkin puree
1 banana, fresh or frozen
1/2 cup coconut milk*
A dash of cinnamon
1 teaspoon honey
1 tablespoon coconut oil, melted

Combine pumpkin puree, banana, coconut milk, cinnamon, and honey in a blender. Blend on high until well mixed and smooth. While blender is running, slowly pour in coconut oil.

Pour in a glass and garnish with a sprinkle of cinnamon. Enjoy!

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

Recipe submitted by Anna, Franklin, WV

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Coconut Flour Cheese Crackers

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Servings: about 32 crackers
Preparation Time: 30 minutes

1/2 cup coconut flour
1 organic egg
2 tablespoons grass-fed butter
1 1/2 cups shredded cheddar cheese
Pinch salt

Pre-heat oven to 400 degrees.

Using a high power blender or food processor, blend all ingredients together until they are well combined.

Spread cracker batter over a parchment paper lined cookie sheet. Place another piece of parchment paper on top of mixture and use a rolling pin to thinly spread batter. Gently pull off the parchment paper.

Bake crackers for 10 minutes. Take the crackers out of the oven and score them with a knife or pizza cutter. Return to oven and continue to bake until they are lightly brown and crisp, 5-10 minutes.

Recipe submitted by Tiffany, Junction City, OR

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Johnnycake

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Servings: 4
Preparation Time: 20 minutes

1 cup yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup milk
1 large egg
4 tablespoons unsweetened applesauce
1 tablespoon coconut oil, melted

Preheat the oven to 400°F.

Grease an 8 or 9 inch square cake pan.

Mix the cornmeal with the baking powder, salt, and baking soda in a medium bowl.

In a separate, small bowl, combine the milk, egg, applesauce and oil.

Add the wet ingredients to the dry ingredients and mix together.

Pour the mixture into the prepared pan and bake for 15 minutes, or until bread pulls away from the edges of the pan.

Cut into 4 squares and serve.

Nice with ham and/or eggs and a bit of syrup or melted honey.

Recipe submitted by Lois, Sidney

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Strawberry Lemon Coconut Smoothie

photo by recipe author

A quick, delicious and nutritious breakfast or afternoon snack that feels like an indulgent treat, but is completely nourishing and, through the eggs and coconut oil, provides long lasting energy and satisfaction! 🙂

Servings: 2
Preparation Time: 5 minutes