Pumpkin, Coconut Cream Soup

Ingredients:

• 1 small shallot or 1/4 onion, diced finely
• 2 tablespoons Virgin Coconut Oil
• 15 ounces pumpkin (not pumpkin pie mix)
• 30 ounces water
• 1/4 teaspoon cardamom
• 1/4 teaspoon turmeric
• 1/2 teaspoon nutmeg
• 1 tablespoon fresh grated ginger (more or less to taste)
• 5 tablespoons Coconut Cream Concentrate
• salt and freshly ground pepper, to taste
• 3/4 cup cashew cream (recipe follows)
• 1 tablespoon raw honey

Directions:

In a medium stock pot or large saucepan, sauté shallot or onion in coconut oil until soft. Add pumpkin and water and stir to combine. Add spices, Coconut Cream Concentrate, salt, and pepper and let simmer 10 minutes on medium-low heat.

Stir in cashew cream and agave or honey and blend well. Simmer another 10 minutes. Adjust seasonings and spices as desired. Add more Coconut Cream Concentrate, if desired, and mix in well. Serve and enjoy!

Cashew Cream:

Ingredients:

• 1 cup raw cashews
• 1/4 cup water
• 1 tablespoon Virgin Coconut Oil

Directions:

Place everything in a blender until a thick, creamy mixture forms and it is nice and smooth. If necessary, add more water a teaspoon at a time until it is the consistency of whipped cream.

Note:
Any remaining cashew cream can be used as a dessert topping by adding a bit of agave syrup and vanilla extract. The addition of some Coconut Cream Concentrate will make it an even more special treat as a topping or all alone.

Recipe submitted by Donna, Castleton, NY.

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Curried Coconut Chicken Salad

Ingredients:

• 1 tablespoon Coconut Cream Concentrate, or to taste
• salt and pepper, to taste
• 1 tablespoon curry powder
• 2 tablespoons sour cream, or coconut mayonnaise
• 2 green onions, finely chopped
• 1 organic sweet apple, chopped
• 2 tablespoons shredded coconut
• 1 handful pecans, finely chopped
• 1 chicken breast, cooked and shredded

Directions:

Place first 4 ingredients in a medium-sized bowl and stir to combine. Mix in remaining ingredients and serve over salad greens or as a sandwich spread.

Recipe submitted by Piper, Slidell, LA.

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Almond, Chocolate Chip, Coconut Cookies

Ingredients:

• 2 1/2 cups oats, processed
• 1/2 cup butter, softened
• 1/2 cup coconut oil
• 1 cup brown sugar
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon pure vanilla
• 1 cup whole wheat flour
• 1 cup unbleached flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup shredded coconut
• 1 cup almonds, chopped or whole
• 1 cup milk chocolate chips*
• 1 cup dark chocolate chips

Directions:

Place the oats in a food processor or blender and process until the oats are in smaller pieces but not until fine like flour.

Preheat oven to 375 degrees.

Cream butter and coconut oil. Add sugars and beat until fluffy. Beat in eggs and vanilla. Set aside.

Mix all dry ingredients (don’t forget to process the oats), then add to creamed mixture. When combined, add coconut, almonds, and chocolate.

Roll dough into balls and place on cookie sheets. Bake in preheated oven for 6 minutes, flatten with spatula, and bake for 5 minutes longer.

Remove from oven, let cookies cool on pan for 2 minutes, then remove to wire rack and cool.

*You may use all dark chocolate chips, if desired.

Recipe submitted by Tammy, New Gloucester, ME.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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