Asparagus Hash

Servings: 2
Preparation Time: 20 minutes

Ingredients:

• 1 tablespoon coconut oil
• 1 cup potatoes, diced
• 1 cup vegetables, diced (zucchini, turnips, etc.)
• 1/2 cup asparagus, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried oregano

Directions:

In a large skillet, melt coconut oil. Add in potatoes, vegetables, and asparagus. Sprinkle with salt, pepper, rosemary, and oregano. Sauté for about 15 minutes or until the vegetables are soft.

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Creamy Coconut Pops

Servings: 8
Preparation Time: 15 minutes, plus freezing time

Ingredients:

• 2/3 cup Healthy Traditions Coconut Cream Concentrate
• 2 1/4 cups water
• 1/3 cup coconut chips
• 1/3 cup chopped almonds
• 2 tablespoons raw honey

Directions:

Combine Coconut Cream Concentrate with water and heat in a small pot on a low temperature until the Coconut Cream Concentrate is melted. Stir well. Add the honey. Mix well. Next, put in the coconut chips and chopped almonds. Combine well. Turn the stove off and allow the mixture to cool.

Fill 8 molds to the brim. Freeze.

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No-Bake, Dairy and Gluten-Free, Lemon, Blueberry Cheesecake

Servings: 8–12
Preparation Time: 20–25 minutes active prep, plus soaking and wait time

Ingredients:

Gluten-Free Crust:

• 1/2 cup diced dried plums, or dates
• 1 cup walnuts
• 1/4 cup chia seeds
• 1/2 cup raw honey
• pinch salt

Filling:

• 1 1/2 cups raw cashews, soaked overnight in water then drained*
• 4 tablespoons fresh lemon juice
• zest from 1 large lemon
• 6 tablespoons Virgin Coconut Oil, melted
• 1/2 cup coconut milk**
• 1/2 cup raw honey
• 1/2 cup fresh blueberries

Optional Toppings:

• dried cranberry powder
• cocoa powder
• fresh blueberries
• shredded coconut
• edible or ornamental flowers

Directions:

Combine diced dried plums, walnuts, and chia seeds in a food processor and pulse until finely chopped. Add the honey and salt and pulse again until a paste forms.

Press the crust mixture into a 12-inch springform pan. Place the pan in the freezer while you prepare the filling.

Combine all of the filling ingredients in a blender and mix until very smooth. Pour the filling over the crust and cover with plastic wrap, then freeze for at least 4 hours or overnight.

Allow the cake to thaw at room temperature for about 10–15 minutes.

Top with dried cranberry powder, shredded coconut, cocoa powder, fresh blueberries, and edible or ornamental flowers.

Dip knife in warm water before slicing for easier serving.

Soaking Cashews:

*If you are making this cake last minute and don’t have time to wait, you may let the cashews soak in very hot water for 1 hour instead of overnight.

Homemade Coconut Milk:

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

Recipe and photograph submitted by Orissa. Submit your coconut recipes and photos here!