Asian Pesto Sauce

Servings: 4 to 6

Preparation Time: under 10 minutes

Ingredients:

• handful of cleaned mint, about 1/2 cup leaves
• handful of cleaned cilantro, about 1/2 cup leaves
• handful of cleaned basil, about 1/2 cup leaves
• 1 tablespoon coconut water vinegar, use two tablespoons if not using atchara
• 2 tablespoons atchara, optional
• 1 tablespoon olive oil
• 1 tablespoon sesame oil
• 2 cloves garlic
• zest and juice of one lime
• quarter size of ginger, cleaned and finely chopped or 1/8 teaspoon powdered ginger
• 1 seeded hot pepper, optional
• 2 tablespoons raw honey
• 1/2 teaspoon salt
• dash of hot sauce, optional

Directions:

Clean herbs and place in blender. Add remaining ingredients and puree. Adjust seasoning for spice, if needed.

This sauce is great as a dip for grilled meats or veggies or mixed with mayonnaise for a sandwich spread.

Cheryl from Carbondale, IL, won $50 for this recipe and photo! Submit yours here!

Gluten-Free Toasted Coconut Chocolate Cups

Servings: 12

Preparation Time: 30 minutes

Ingredients:

• 3/4 cup medium shredded coconut, unsweetened
• 1/2 cup coconut oil
• 1/2 cup cacao powder
• 2 to 3 tablespoons maple syrup or honey

Directions:

Set a small, dry saucepan on the stove over medium/low heat. When pan is thoroughly heated, add in coconut flakes and continue stirring the flakes until they are light golden brown. Once they are toasted, remove from pan.

Turn stove burner down to very low heat and add coconut oil into saucepan.  Once coconut oil is melted, stir in cacao powder and maple syrup.

Line a muffin pan with 12 non-stick paper or silicone cups. Spoon a little chocolate into each cup, and then sprinkle on the coconut flakes. The coconut flakes will sink into the chocolate and create a nice flavor and texture.

Set the muffin pan in the freezer to cool. It will take about 20 minutes in the freezer until they are firm and ready to eat.

Andrea from Willamina, OR, won $50 for this recipe and photo! Submit yours here!

Dairy-Free Coconut Almond Smoothie

Servings: 1
Preparation Time: 5 minutes

Ingredients:

• 8 ounces almond milk
• 1 tablespoon Coconut Cream Concentrate
• 1 tablespoon coconut flakes
• 1 tablespoon cacao powder
• 1/4 teaspoon almond extract
• 1 banana
• 1/2 cup ice

Directions:

In a blender, combine ingredients and blend until smooth.

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