Honey Whole Grain Einkorn Banana Bread

Servings: 8
Preparation Time: 10 minutes

Ingredients:

• 2 cups whole grain einkorn flour
• generous pinch of salt
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 2 eggs
• 2/3 cup raw honey
• 1/2 cup coconut oil, melted
• 3–4 overripe bananas, mashed
• 1/3 cup sour cream
• 2 teaspoons vanilla extract
• 1 cup bittersweet chocolate chips, optional

Directions:

Preheat oven to 350 degrees F. Grease a loaf pan with additional coconut oil or butter. Set aside.

Whisk flour, salt, baking soda, and cinnamon together. In a separate bowl, beat eggs and honey together until well combined. Pour oil in while still beating and add bananas, sour cream, and vanilla. Add flour mixture and chocolate chips (if using) and quickly mix just until almost completely combined. Batter should still be lumpy.

Pour into prepared loaf pan and bake for 45–60 minutes until a toothpick inserted into center comes out clean.

Recipe courtesy of Sarah Shilhavy.

Coconut Quinoa Pilaf

Servings: 3
Preparation Time: 30–45 minutes

Ingredients:

• 1/2 cup uncooked quinoa
• 2 tablespoons Virgin Coconut Oil, divided
• 3 tablespoons shredded coconut
• 3/4 cup broth or water
• 1/4 cup coconut milk made from coconut milk concentrate*
• salt, to taste
• 1/2 teaspoon organic cumin seeds
• 1/3 cup finely chopped onion
• 1 teaspoon finely chopped garlic
• 1/2 cup diced organic red bell pepper
• 1/4 teaspoon organic turmeric powder
• 1/2 teaspoon organic curry powder (optional)
• 1 cup finely chopped organic spinach
• 2 tablespoons toasted cashews
• 1 tablespoons raisins

Directions:

Rinse quinoa thoroughly in a fine mesh strainer. Let the water from the quinoa drain well.

Heat a tablespoon of coconut oil in a pot. Add quinoa and toast it for 1–2 minutes until it looks a bit dry. Add shredded coconut and stir well. Add broth or water, coconut milk, and 1/2 teaspoon salt. Bring to a boil, reduce heat, and simmer covered for 15 minutes. After 15 minutes, turn off the heat. Let it stand covered for 5 more minutes. Remove the lid and fluff quinoa with a fork. Keep aside.

In a separate pan, heat remaining coconut oil. Add the cumin seeds. When the cumin seeds start popping, add the chopped onions and garlic. Sauté until onion looks translucent. Next, add the diced red bell pepper, turmeric powder, curry powder, and salt. Stir well. Cover and cook till the bell pepper is cooked. Add spinach. Stir and cook until the spinach looks wilted. Turn off the heat. To this add the cooked quinoa, cashews, and raisins. Mix well and serve hot.

*Mix 1–4 teaspoons Coconut Cream Concentrate per 1 cup water. Adjust to taste.

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Creamy Lentil, Spinach Soup

Servings: 3
Preparation Time: 1 hour

Ingredients:

• 1/2 cup lentils (or organic yellow split peas or organic skinless split mung beans)
• 2 cups warm water
• 1 tablespoon melted Virgin Coconut Oil
• 1 teaspoon organic cumin seeds
• 1/3 cup finely chopped onion (approximately 2.5 ounces)
• 1/4 cup organic chopped tomato (approximately 2 ounces)
• 1/2 tablespoon minced ginger
• 1 tablespoon minced garlic
• 1/4 teaspoon organic turmeric powder
• 1/4 teaspoon organic curry powder (optional)
• 1 1/2 to 2 cups organic chopped spinach
• 1 teaspoon or to taste Himalayan Pink Salt
• 1/2 cup coconut milk made from Coconut Cream Concentrate or shredded coconut*

Directions:

Wash and soak the lentils in 2 cups of warm water for at least 30 minutes.

In a saucepan, heat coconut oil on medium heat. When the oil is hot enough, add cumin seeds. To avoid burning the cumin seeds, turn heat to low once the cumin seeds start to crackle. Immediately add the chopped onions.

Turn the heat to medium-low and sauté the onions until they turn translucent. Next, add the chopped tomatoes and stir. When the tomatoes turn mushy, add ginger, garlic, turmeric powder, and curry powder. Stir well.

Cover and cook the spices for a minute. Then add the soaked lentils along with the water they were soaked in. Cover and cook until the lentils are very mushy and a soup-like consistency is obtained. This will take approximately 30 minutes. Check and stir intermittently to avoid spillage.

When the lentils are cooked, add the chopped spinach and salt. If necessary, add water to get the desired consistency. Keep it uncovered and let it boil for a minute. Finally add the coconut milk and let it boil once. After a minute, turn off the heat and serve hot.

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

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