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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No-Bake Triple Coconut Seed Bars

Servings: 20
Preparation Time: 10 minutes

Ingredients:

• 1/2 cup Coconut Cream Concentrate
• 1 1/2 cups Virgin Coconut Oil, softened but not melted
• 1 teaspoon vanilla extract (gluten-free)
• 5 tablespoons raw honey
• 1 1/2 cups dried coconut flakes
• 1/2 cup chia seeds
• 1/2 cup hemp seeds
• 1/2 cup flax seeds
• 2 cups tapioca starch
• 1/2 teaspoon salt

Directions:

In a large mixing bowl, combine Coconut Cream Concentrate with coconut oil, vanilla, and raw honey. Stir well with a fork until combined.

Add the coconut flakes, chia seeds, hemp seeds, flax seeds, tapioca starch, and salt. Combine very thoroughly with a fork until homogenous.

Scrape mixture into a 9 x 13-inch pan. Pat down evenly with a spatula or clean hands. Cover and refrigerate several hours or until hardened.

Remove from refrigerator and cut into 2-inch squares. Return to refrigerator for storage. Makes a great high-energy, gluten-free snack!

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Moroccan Breakfast Hash

Servings: 4
Preparation Time: 25 minutes

Ingredients:

• 1 large white potato, peeled and diced
• 1 large sweet potato, peeled and diced
• 2 tablespoons coconut oil
• 1 teaspoon garlic, minced
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon curry powder
• 1/2 teaspoon turmeric
• 1/8 teaspoon cloves or cinnamon
• 1/4 teaspoon ground mustard

Directions:

In a large skillet, sauté potatoes in oil. Sprinkle garlic and seasonings over potatoes and stir until combined. Sauté for about 15 minutes over low-medium heat or until potatoes are cooked through. The smaller the potato pieces, the faster the dish will cook.

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