Aronia Berry Smoothie

Servings: 4
Preparation Time: 10 minutes

Ingredients:

• 2 tablespoons chia seeds, soaked in 1/2 cup water for 15 minutes
• 1 cup ice cubes
• 1 cup coconut milk*
• 1 cup plain Greek yogurt or kefir
• 1–2 tablespoons raw honey
• 1–2 tablespoons Coconut Cream Concentrate
• 1 or 2 frozen bananas
• 1 cup frozen aronia berries or blueberries
• water, as needed
• scoop of ice cream or dollop whipped cream, optional

Directions:

Soak chia seeds in water for 15 minutes.

Put all ingredients into blender. Blend until smooth, adding water as necessary.

Top with ice cream or whipped cream, if desired.

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

Amy from Milford, NE, won $50 for this recipe and photo! Submit your recipes and photos here!

Vanilla Bean Coconut Yogurt

Servings: 7
Preparation Time: 8–20 hours

Ingredients:

• 5 1/2 cups coconut milk*
• 1 tablespoon raw honey
• 1 teaspoon vanilla extract
• 2 vanilla beans
• 4+ probiotic capsules
• 2 teaspoons agar powder, optional (or about 1 tablespoon guar gum, for thickener)
• 1/4 cup water (for agar powder, if used)

Directions:

In a large stockpot, combine coconut milk and honey. Bring to boiling over low-medium heat. Once milk begins to boil, reduce heat to as low as possible and cook for about 8 minutes. Remove from heat.

In a small bowl, combine agar powder and water, if using. Whisk until smooth and powder is dissolved. Stir into coconut milk mixture.

Split open vanilla beans lengthwise and scrape out seeds into milk. Add in vanilla extract. Let the mixture cool until it reaches 115 degrees F. Once it is to 115 degrees F, pour in capsules of probiotic powder and stir. Do not pour in the powder at a higher temperature or the bacteria could die.

Prepare according to yogurt maker instructions. Refrigerate after culturing and store up to 5 days.

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

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

Gluten-Free Extra Crispy Fried Okra

Servings: 5
Preparation Time: 20 minutes

Ingredients:

• 1 cup Tropical Traditions Gold Label Virgin Coconut Oil
• 4 cups fresh okra, cut into 1/2 inch rounds
• 3 tablespoons non-GMO cornstarch
• 1 egg, beaten
• 1 1/4 cup cornmeal
• 2 teaspoons Himalayan Pink Salt
• 1 teaspoon ground black pepper
• 1 gallon Ziploc bag

Directions:

Preheat oil in a large, cast-iron skillet over medium heat.

Place sliced okra in a mixing bowl and stir in cornstarch until each piece is coated liberally. Add beaten egg and mix until each piece is covered.

Place cornmeal, salt, and pepper in a gallon bag and add okra. Shake vigorously. Gently remove coated okra from bag using a slotted instrument or your hand.

Fry okra, 1/2 cup to 3/4 cup at a time, until golden brown.

Serve piping hot with your favorite condiments for a garden fresh side at your next summer cookout!

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