Honey, Ginger Salmon

Servings: 4 servings
Preparation Time: 30 minutes

Ingredients:

• 1 tablespoon honey
• 1 tablespoon orange juice
• 1/4 cup coconut water
• 1 teaspoon balsamic vinegar
• 1 teaspoon ground ginger
• 1/2 teaspoon cilantro
• 1 tablespoon coconut oil
• 4 single serving sized salmon filets
• sea salt and black pepper

Directions:

In a small bowl, combine honey, orange juice, coconut water, balsamic vinegar, ginger, and cilantro. In a large skillet (or other preferred cooking method), heat coconut oil over medium heat.

Place salmon filets in skillet and sprinkle both sides with a little salt and pepper. Pour honey ginger mixture over salmon and continue to sear until both sides of the fish are starting to brown. I usually cook mine about 6 minutes per side depending on how thick the salmon is.

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I made a smoothie one day, and the next time I decided to make it, I had the awesome idea to throw it in the ice cream maker and make it into breakfast ice cream!! It’s delicious both ways and so packed with protein and raw yumminess but as ice cream—WOW. You have to eat this magic!

This tastes like a chocolate peanut butter milkshake. Just off the hook! BUT, if you want to create something the children will be amazed by, throw it in the ice cream machine according to the machine’s directions. Voila: ice cream for breakfast!! And it’s healthy!!

Chocolate, Peanut Butter Breakfast Ice Cream with Coconut Oil

Servings: 6
Preparation Time: 30–35 minutes

Ingredients:

• 1/2 cup peanut butter (more or less to taste)
• 1/4-1/2 cup raw cacao or cocoa powder
• 5–6 dates
• 3 tablespoons hemp hearts or hemp protein powder
• coconut milk, as needed
• 2–3 tablespoons flax seeds
• 1/4 teaspoon spirulina
• 3 tablespoons coconut oil
• frozen and/or raw very-ripe bananas

Directions:

Blend all ingredients except frozen bananas. Blend to liquefy. Add more coconut milk as needed. Process until everything is one color with no spots. Add frozen bananas and enough milk until desired consistency is reached.

Pour into ice cream maker and freeze using machine’s directions.

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Flourless Ginger, Turmeric Cookies

Servings: 15
Preparation Time: 10 minutes

Ingredients:

• 1 cup coconut butter, softened (also known as Coconut Cream Concentrate)*
• 1/2 cup whole cane sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 heaping teaspoons ground ginger
• 1 teaspoon turmeric powder
• 1/8 teaspoon or more black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda

Directions:

Preheat oven to 350 degrees F.

Place the coconut butter, egg, and vanilla in a food processor and combine.

Add in the sweetener, soda, and all spices. Blend until combined.

Form dough into 1-inch balls and place on a parchment-lined cookie sheet. Press each cookie down with your palm. These don’t spread much.

Bake in preheated oven 10–15 minutes or until a bit brown.

These cookies are fragile when warm, so let them cool for a few minutes on the cookie sheet. Remove and let them cool completely on a cooling rack. They will harden as they cool.

Store in an airtight container.

*To soften the coconut butter, place the jar in a saucepan filled with water over medium heat. Make sure you have removed the top layer of coconut oil. Save it for another use.

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