Coconut, Lemon Rice

Servings: 2
Preparation Time: 30 minutes

Ingredients:

• 1/2 cup basmati rice
• 1/2 bunch scallions, washed
• 1 tablespoon coconut oil
• 1 teaspoon cumin seeds
• 1 teaspoon slivered ginger
• 1 cup coconut milk*
• juice of half a lemon
• 1 teaspoon Himalayan Pink Salt

Directions:

Wash and drain rice. Set aside.

Chop the white bulbs of the scallions. Keep the green parts aside.

Heat a tablespoon of coconut oil in a pot / saucepan. When the oil is hot, add cumin seeds and turn the heat to low. Add ginger and the chopped scallion bulbs and sauté until the scallion browns slightly. To this mixture, add the washed rice and sauté for a minute. Finally add coconut milk, lemon juice, and the salt. Bring to a boil, reduce heat, and simmer covered for 15 minutes. While the rice is cooking, chop the green parts of the scallions.

After 15 minutes, turn off the heat. Let it stand covered for 5 more minutes. Remove the lid and fluff rice with a fork.

Serve the coconut rice on a plate garnished with the chopped scallion greens.

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

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Coconut Cacao Popcorn

Servings: 4
Preparation Time: 5 minutes

Ingredients:

• 4 tablespoons coconut oil
• 4 tablespoons butter
• 4 teaspoons raw cacao powder
• 4 teaspoons sugar (or sweetener of choice)
• 4 quarts popped popcorn
• salt to taste

Directions:

Melt coconut oil and butter in small saucepan. Add cacao powder and sugar and stir until dissolved and thoroughly mixed. Pour over popped popcorn. Salt to taste, if desired.

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Roasted Butternut and Fennel Soup

Servings: 12
Preparation Time: 1 hour

Ingredients:

• 1 large butternut squash, peeled and diced
• 1 cup fennel bulb, diced
• 1/4 cup onion, diced
• 1 tablespoon olive oil
• 1 teaspoon fresh dried sage
• 1 teaspoon sea salt
• 1/2 teaspoon cumin
• 1/4 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2-1 cup coconut milk*

Directions:

Preheat oven to 400 degrees F.

In a large roasting pan, combine squash, fennel, onion, olive oil, sage, salt, cumin, paprika, and pepper. Stir until all veggies are coated with oil and seasonings. Roast in preheated oven for about 30 minutes or until soft.

Pour roasted vegetables into a large pan. Add in 1/2 cup milk. Using an immersion blender, blend squash and milk together until smooth. Add in additional milk as necessary to get desired consistency. If necessary, warm soup on stovetop.

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

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