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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This is my favorite smoothie! I LOVE the tropical notes in it and how flexible it can be. These amounts are not rigid but guidelines. On days when I need to finish up some spinach or want the extra protein and nutrient boost of greens, I add some spinach or spirulina to it! But I love the cute, orange color when it’s plain.

Quick Tropical Coconut Smoothie

Servings: 6–8
Preparation Time: 10 minutes

Ingredients:

• 2–3 large bananas, fresh or frozen
• 2 cups coconut milk*
• 2 tablespoons coconut oil or Coconut Cream Concentrate
• 1/4 cup flax seeds
• 2–4 cups pineapple juice (or raw pineapple and increased coconut milk)
• 4–6 cups frozen mango chunks
• 2–3 cups unpacked fresh spinach or a pinch of spirulina (optional)
• 2 tablespoons hemp hearts or hemp protein powder
• raw honey or dates to sweeten (optional, and usually not needed)

Directions:

In a high-powered, high-capacity blender, add all ingredients except for any frozen fruit. If you are opting for spinach and/or dates, this is the time to add them! I usually start out on the lower end of the liquids and increase as needed or desired.

Start blender out at low speed and slowly increase to high, allowing all of the flax seeds (and spinach) to be liquefied. Once that happens, you should have a large amount of liquid yumminess! To this, you will add your frozen mangoes until your desired amount and consistency are reached. I often add more pure pineapple juice to get the desired tropical flavor if it’s lacking. This smoothie is creamy, sweet, and delicious! Enjoy!

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

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Coconut Halvah Candy

Servings: makes approximately 1 pound
Preparation Time: 20 minutes

Ingredients:

• 1/4 cup honey
• 1/4 cup Coconut Cream Concentrate
• 3/4 cup sesame tahini
• 1/2 cup dark chocolate chips

Directions:

In a small saucepan, melt the honey and the Coconut Cream Concentrate together, stirring until the mixture is thin and very hot but not simmering. Remove from heat. Add the sesame tahini and stir in vigorously with a spoon for a couple minutes. Refrigerate for 10 or 15 minutes.

Gently melt the chocolate in a double boiler or over very low heat. Pour 2/3 of the melted chocolate into the cooled tahini mixture and give only one or two stirs as you empty the mixture into the bottom of a bread pan lined with parchment. Drizzle the remaining 1/3 of the melted chocolate over the top of the mixture and run a butter knife through it a few times to create a marbled effect.

Chill in refrigerator for a few hours before cutting into squares. Store in a covered container in the refrigerator.

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