Loaded Chicken-Veggie Soup

Servings: 6
Preparation Time:  50 minutes

Ingredients:

• 2 large chicken breasts
• 1 tablespoon coconut oil
• 3 cups mixed vegetables, diced small (cauliflower, carrots, squash, celery)
• 1 large potato, peeled and diced
• 2 teaspoons parsley
• 2 teaspoons sea salt
• 1 tsp black pepper
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• 4 cups chicken stock or water

Directions:

In a large stock pot, brown chicken in coconut oil over medium heat. Cook for about 3 minutes on each side. Add in remaining ingredients. Cover and cook over medium heat for about 45 minutes or until chicken is cooked through and vegetables are soft.

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Vietnamese Chicken Curry

Servings: 8–10
Preparation Time:  1–1 1/2 hours

Ingredients:

Optional:

• annatto seed oil (For a more authentic dish, the oil gives an attractive red color and slight nutty flavor.)
• 3 tablespoons annatto seed
• 3 tablespoons coconut oil

• 4 tablespoons coconut oil, divided
• 1/2 pound potatoes
• 1/2 pound sweet potatoes
• 2 large carrots, peeled and cut into 2–3-inch pieces
• 1 whole chicken (4–5 pounds), cut into 2–3-inch pieces
• 1 big onion, chopped
• 4 cloves garlic, chopped
• 4 tablespoons curry powder
• 2 stalks of lemongrass, cut into 3–4 inches lengthwise, smashed/bruised to release more fragrance
• 1 teaspoon salt
• 2 cups coconut milk*
• 3 cups chicken stock
• 3–4 bay leaves
• 2 teaspoons good black pepper
• 1 teaspoon sugar

Chicken Dipping Sauce:

• 1 1/2 tablespoons sea salt
• 1 1/2 tablespoons good black pepper
• juice of half a lime

• cilantro, for garnish
• Thai chilies, for garnish
• toasted baguettes or steamed white rice

Directions:

For Annatto Oil (if using): Heat oil in a pan on medium-low heat. Add annatto seeds and stir. As you keep stirring, the seeds will release a rich red color. Strain and discard the seeds. Be careful of the hot oil!

Heat 3 tablespoons coconut oil in a pan on medium heat. Stir-fry potatoes, sweet potatoes, and carrots until lightly browned. Remove from heat.

Heat 1 tablespoon coconut oil in a deep pot on medium heat. Stir-fry onion, garlic, curry powder, and lemongrass until fragrant. Add in annatto oil (if using), chicken, and salt and fry until brown. (Lower heat if needed)

Add coconut milk, chicken stock, and bay leaves into the pot. Adjust the amount and ratio of coconut milk and stock on your preference. For a creamier, more decadent curry, add 3 cups of coconut milk to 2 cups of stock and vice versa. Add more or less liquid depending on whether you prefer curry with more sauce/broth or less.

Add potatoes, sweet potatoes, carrots. Everything should be submerged in the stock.

Bring curry into a boil and reduce heat to low and simmer for 45–60 minutes or until the chicken, potatoes, and carrots are tender and stock has reduced.

Add salt, pepper, and/or sugar to your taste.

Garnish with cilantro and red Thai chilies. Serve hot with toasted baguettes or steamed white rice or rice noodles.

For the dipping sauce, combine everything and stir.

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

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Coconut Cream Sweetheart Squares

Servings: 9
Preparation Time:  3 hours

Ingredients:

Crumb Layer:

• 1 1/2 cups walnuts
• 1 tablespoon Gold Label Virgin Coconut Oil
• 1 tablespoon raw honey
• 1/2 teaspoon Himalayan salt
• 1/2 cup coconut flakes

Creamy Layer:

• 1 3/4 cups Coconut Cream Concentrate
• 1 tablespoon grass-fed gelatin
• 1 tablespoon raw honey
• 1 teaspoon vanilla extract

Gelatin:

• 4 cups 100% fruit juice of your choice
• 3 tablespoons grass-fed gelatin
• 1 cup fruit (optional)

Directions:

For the Crumb Layer:  Preheat oven to 400 degrees F. Place walnuts in a blender or food processor. Grind until walnuts resemble a coarse meal. Add the honey, coconut oil, and salt. Mix. Finally, add the coconut flakes and mix until combined. Press into 8 x 8-inch glass pan. Bake for 8–10 minutes or until slightly brown on top. Let cool. Place in the freezer to chill.

For the Creamy Layer:  Place 1 cup Coconut Cream Concentrate in a small saucepan over medium heat. Heat until considerably hot but not boiling. Remove from heat and sprinkle the gelatin over the top and whisk until dissolved. In a Vitamix blender, combine warm Coconut Cream Concentrate with the remaining cream, honey, and vanilla. Blend. Cool to room temperature.

For the Gelatin:  In a mixing bowl, pour 1 cup of juice and sprinkle with the gelatin. Let sit. Heat 3 cups juice until almost boiling. Combine the hot juice with the gelatin mixture and whisk until dissolved. Cool to room temperature.

To assemble:
Remove crumb layer from the freezer and spread on the creamy layer. Place in the refrigerator. When gelatin is room temperature and the creamy layer has chilled and set, pour the gelatin on top. Chill until gelatin has set.

Serve and enjoy!

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