Coconut Mushroom Soup

Servings: 12
Preparation Time: 10 minutes

Ingredients:

• 1 cup chopped mushrooms
• 1/2 cup chopped onion
• 1 tablespoon chopped garlic
• 1/8 teaspoon sugar
• 1/2 teaspoon flour
• 1/2 tsp dried thyme
• 2 cups chicken stock
• 1 tablespoon coconut oil
• 2 tablespoons Coconut Cream Concentrate

Directions:

Heat a saucepan and add coconut oil. Add garlic and onion. Sauté for a minute, then add salt, mushrooms, and sugar.

Sauté on low heat until the onions and mushrooms are cooked. Add thyme and flour. Mix well and then add the chicken stock.

Bring to a boil and cook an additional 7–8 minutes. Add Coconut Cream Concentrate and mix well.

Blend the soup using a hand blender or in a blender jar.

Sheetal from Foster City, California, won $50 for this recipe and photo! Submit your recipes and photos here!

Savory Roast Butternut Squash

Servings: 6
Preparation Time: 20 minutes

Ingredients:

• 1 organic butternut squash
• 1/2 bulb organic garlic
• 1/4 cup coconut oil
• salt, to taste
• fresh ground pepper, to taste

Directions:

Peel and de-seed the butternut squash and dice into 1/2 inch cubes. Mince the garlic. Mix together with coconut oil and add salt and pepper to taste.

Spread on a flat baking dish in a single layer.

Bake at 400 degrees F for approximately 1 hour or until tender. Stir occasionally. Serve hot.

Bekah from Tampa, Florida, won $50 for this recipe and photo! Submit your recipes and photos here!

Stir-Fried Beef and Asparagus in Orange Sauce

Servings: 4
Preparation Time: 20–30 minutes

Ingredients:

• 2 tablespoons coconut oil, divided
• 1 pound flank steak, cut thinly across the grain into bite-size pieces
• 1 pound organic asparagus, woody stems removed
• 1 onion, halved and sliced
• 2 teaspoons fresh ginger, grated or minced
• 2 cloves garlic, minced
• 2–3 medium organic oranges
• 2 teaspoons non-GMO cornstarch or arrowroot
• Himalayan Salt and freshly ground pepper, to taste

Directions:

In a wok or skillet, heat 1 tablespoon of the coconut oil over high heat. Add the beef and stir-fry about 4 minutes. Remove the beef and set aside.

Cut the asparagus on the diagonal into 2-inch pieces. Add the remaining 1 tablespoon of coconut oil to the wok along with the asparagus and onion. Stir fry until tender-crisp, 4–5 minutes. Add the ginger and garlic and stir for 1 minute.

Return the beef to the wok, along with any accumulated juices. Reduce heat to medium.

Squeeze 2/3 cup of juice from the oranges into a measuring cup. Grate 1 tablespoon of orange zest and add this, along with the cornstarch or arrowroot, to the cup. Whisk until smooth and add to the wok. Cover and cook about 2 minutes, or until the sauce has thickened slightly.

Add the salt and pepper to taste. Serve over rice.

Stephanie from Rio Rancho, New Mexico, won $50 for this recipe and photo! Submit your recipes and photos here!