Blueberry Superfood Smoothie

Servings: 1
Preparation Time: 10 minutes

• 1 teaspoon chia seeds
• 1 cup milk of choice*
• 1/2 cup frozen or fresh blueberries
• 1 small raw beet
• 1 rounded teaspoon shredded coconut
• 1 tablespoon Coconut Cream Concentrate
• 1 tablespoon protein powder, optional
• 2 teaspoons nuts of choice, pumpkin seeds, or hemp hearts
• 1 teaspoon–1 tablespoon raw honey
• 4 ice cubes

Homemade Coconut Milk:

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

Directions:

Place chia seeds in a blender and cover with milk. Let sit for a few minutes while you prepare the rest of the ingredients.

Add remaining ingredients to the blender and puree until very smooth and creamy.

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Alpine Vegetable Soup

Servings: 4–6
Preparation Time: 30 minutes

Ingredients:

• 3 tablespoons coconut oil
• 1 large onion, chopped
• 4 cloves garlic, pressed
• 6 cups homemade chicken broth or stock
• 2 medium sweet potatoes, peeled and diced
• 2 medium red potatoes, scrubbed and diced
• 2 medium carrots, peeled and diced
• 2 large celery stalks, diced
• 2 medium zucchini, quartered lengthwise and diced
• 1 cup riced cauliflower
• 1/4 cup fresh dill, minced (or 1–2 tablespoons dried)
• 1/2 cup fresh parsley, minced
• 2 teaspoons Himalayan Pink Salt
• 1 teaspoon black pepper

Directions:

Melt coconut oil in a soup pot or Dutch oven over medium heat and sauté the onion and garlic until the onion is translucent, about 5 minutes.

Add the broth, all the vegetables, and bring the soup to a boil. Lower the heat, cover the pot, and simmer about 15 minutes, or until the red potatoes are fork tender.

Stir in the dill, parsley, salt, and pepper.

Turn off the heat and let the soup sit covered for 5 minutes before serving.

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Coconut Cashew Rice

Servings: 2
Preparation Time: 30 minutes

Ingredients:

• 1 cup rice, uncooked
• 1/4 cup dried shredded coconut
• 1/4 cup paneer, cubed or shredded
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1 tablespoon coconut oil
• 1–2 green chilis, finely chopped
• 1/4 cup cashews
• 1/4 teaspoon red chili powder

Directions:

Cook rice with a little salt and coconut oil. Set aside.

On medium-low heat, toast cashews until golden brown and set aside.

Next, on medium-low heat toast paneer and set aside.

In a nonstick pan, add coconut oil. Once oil is hot, add shredded coconut and toast for 1–2 minutes. Then add salt, sugar, and chili powder. Add the cooked rice to the mixture and stir. Top with toasted cashews and paneer.

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