• 1/4 cup softened Coconut Cream Concentrate
• 2 garlic cloves, chopped
• 1 1/2 cups organic garbanzo beans (15 ounce can, drained) or cooked chana dal
• 2 tablespoons melted Virgin Coconut Oil
• 1/2 scant teaspoon Himalayan Salt
• 1/4 cup water
• fresh squeezed lemon juice, optional

Directions:

In a blender, pour in the softened Coconut Cream Concentrate, garlic (Before chopping the garlic, remember to slice the clove lengthwise and remove the center pith, especially if it is green, to avoid any bitterness!), and add cooked, drained chana dal or garbanzo beans. The chana dal makes a much more delicate tasting finished dish, but the garbanzo beans are fine if you don’t have the exotic handy in your pantry). Next, pour in the melted coconut oil; sprinkle the Himalayan Salt over the center and then the water.

Turn on the blender to pulse it, stopping the motor and using a rubber spatula to move the lumpy bits to the center before turning it back on. Process on and off until completely smooth.

You may add lemon juice, to taste, if you prefer your hummus lemony. Serve immediately. If you are going to serve this later, you may have to add some water to bring the hummus back to the desired consistency.

Serve as you would hummus with vegetable crudités, corn chips, as a sandwich spread, mixed in with spaghetti and topped with lentils, or just straight from the bowl with a spoon!

If your measuring of the Coconut Cream Concentrate is on the generous side, it will be too thick and you will have to compensate with additional water.

Hope you enjoy this as much as we do!

Recipe submitted by Francine, Ottsville, PA

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Simple and Delicious Popovers

Ingredients:

• 3 eggs
• 1 cup whole milk
• 2 1/2 tablespoons coconut oil
• 1 cup flour
• 1/2 teaspoon salt
• additional coconut oil

Directions:

Preheat oven to 400 degrees.

Mix the eggs, milk, and coconut oil with an electric mixer. (The coconut oil should be in a liquid state). Slowly add the flour to the mixture and continuing beating. Add the salt and mix.

Grease 10 standard-sized muffin cups well with coconut oil. Pour the mixture into the prepared pan.

Bake the popovers for 30 minutes at 400 degrees. Then lower the heat to 325 degrees (do not open the oven) and bake for 15 more minutes. Watch the popovers “pop” in the oven with the oven light, but do NOT open the oven.

These popovers can be eaten plain directly after removing from the oven (or with any spread you desire) and are delicious!

Recipe submitted by Jami, Ashburn, VA.

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Creamy Coconut Rice

Ingredients:

• 1 cup organic brown rice
• 2 cups filtered water
• 1 tablespoon coconut oil
• 3/4 cup water mixed with 2–3 tablespoons Coconut Cream Concentrate
• 1 teaspoon pepper
• 2 teaspoons salt

Directions:

Add all ingredients together in a heavy pot with lid or in rice cooker. Stir everything together until blended. Cook on medium heat until rice is cooked, about 30 minutes.

This is so tender and creamy! Enjoy! Serve with chicken and veggies or serve alone!

Recipe submitted by Heidi, Moorpark, CA.

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