Pumpkin Pie Dip

Servings: 10
Preparation Time: 4 hours

Ingredients:

• 1 1/2 cups coconut milk*, chilled
• 1/2 cup pumpkin puree
• 4 ounces coconut milk yogurt
• 1/4 cup maple syrup
• 1 teaspoon pumpkin pie spice
• fruit, cookies, etc., for serving

Directions:

In a blender, combine the chilled coconut milk, pumpkin puree, coconut milk yogurt, maple syrup, and pumpkin pie spice. Blend until smooth.

If desired, cut the top off of a pie pumpkin and scoop out the seeds. Pour dip into pumpkin shell. Refrigerate about 4 hours or overnight before serving. Serve with fruit or cookies.

Homemade Fresh Coconut Milk:

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

Courtney from Weir, KS, won $50 for this recipe and photo! Submit your recipes and photos here!

Coconut Amaretto Matcha Tea Latte

Servings: 1
Preparation Time: 5 minutes

Ingredients:

• 1 1/2 cups milk or nondairy milk*
• 1 teaspoon organic matcha green tea powder
• 1 teaspoon–1 tablespoon coconut oil
• 1 teaspoon raw honey, optional
• 1/4 teaspoon amaretto or sub with almond extract (vanilla extract can also be used if you do not have either amaretto or almond on hand)
• sprinkle cinnamon, optional

Directions:

Heat milk, coconut oil, and matcha powder in a pan over medium heat until hot but not boiling. Whisk vigorously until well combined and frothy.

Remove from heat and stir in remaining ingredients except cinnamon.

Pour into a large mug and sprinkle with cinnamon. Serve hot.

*Nondairy, Homemade Coconut Milk or Homemade, Coconut, Cashew Milk:

• For the freshest coconut milk, make Homemade Coconut Milk. See video at this link.
• Get the Homemade Coconut Cashew Milk recipe here.

Kelly from Monterey, California, won $25 for this recipe! Photo by Orissa. Submit your recipes and photos here!

Oven-Roasted Chile Rellenos Stuffed with Grass-Fed Beef

Servings: 7–8
Preparation Time: approximately 1 hour

Ingredients:

• 5 tablespoons coconut oil
• 7–9 poblano peppers
• 1 pound ground grass-fed beef
• 1 small white onion, chopped
• 1 teaspoon cumin powder
• 1 16-ounce can tomato sauce
• 2 tablespoons flour
• 1/2 cup water
• 3–4 tablespoons chili powder
• 1 teaspoon Himalayan Pink Salt
• 1 teaspoon garlic powder or 1 clove raw garlic crushed
• shredded cheese, topping

Directions:

Heat oven to 400 degrees F.

Rinse poblano peppers and coat in 2 tablespoons coconut oil. Place in a casserole dish (side by side) and place in the oven, turning over when the outsides becomes “roasted” and skins begins to blister. Once both sides are roasted, remove from oven to cool. (Should take about 10–15 minutes per side.)

Meanwhile, cook beef with 1 tablespoon coconut oil, chopped onion, one chopped poblano, and 1 teaspoon cumin powder. Cook until beef is done and onions and peppers are tender.

When baked poblanos are cool enough to touch, slice lengthwise on one side, leaving in casserole dish. Remove the stems and seeds and scoop out any remaining seeds carefully with a spoon. Stuff each poblano with the ground beef mixture and top with grated cheese.

Using the same pan that beef was cooked in, add remaining 2 tablespoons coconut oil and flour, stirring over low-medium heat. Add water, tomato sauce, chili powder, garlic, and salt, stirring until chili sauce thickens. Pour sauce over beef and cheese stuffed poblanos. Cook another 15 minutes.

Remove from the oven to cool slightly before serving. Garnish with olives, fresh avocados, and sour cream, if desired.

Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your recipes and photos here!