Coconut Cumin Bok Choy

Servings: 3
Preparation Time: 12 minutes

Ingredients:

• approximately 3/4 pound (12 ounces) baby bok choy
• 1 tablespoon coconut oil
  
• 1/2 teaspoon cumin seeds
• 2 cloves garlic, roughly chopped
• salt to taste
• apple cider vinegar (optional)

Directions:

Pull apart baby bok choy leaves and wash well. Stack leaves of bok choy and chop into 1/2-inch pieces/strips.

In a 12-inch skillet over medium heat, heat the coconut oil. Add the cumin seeds and chopped garlic and let sizzle until fragrant (approximately 2 minutes). Add the chopped bok choy and cook, stirring occasionally until wilted and softened but still bright green (approximately 4 minutes). While it is cooking, you can sprinkle with some salt.

Serve immediately with a splash of apple cider vinegar, if desired.

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No-Bake Green Snack Bars

Servings: 16–32 bars
Preparation Time: 30–40 minutes

Ingredients:

• 10 ounces frozen kale or spinach
• 1–2 tablespoons cinnamon
• 2 cups Coconut Cream Concentrate, warmed enough to pour
• 3/4–1 cup raisins
• up to 1/4 cup honey (optional), I don’t use it.

Directions:

Steam greens until bright and tender, about 5–10 minutes. Add cinnamon and stir until it absorbs the steaming water. Let cool a bit.

Finely chop raisins in a food processor until they want to stick together in a big chunk. Add greens to food processor and chop/mix well. Add all other ingredients to food processor and mix well. Alternatively, mix everything in the pan if you don’t want the greens chopped up.

Press into 8 x 8-inch or 7×11-inch pan (bars will be thicker in 8 x 8-inch pan). Refrigerate until firm. Cut into bars with a sharp knife and freeze some to keep from eating them all in two days.

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Chocolate, Coconut, Peanut Butter, Banana Chia Seed Pudding

Servings: 4
Preparation Time: 10 minutes

Ingredients:

• 1 1/3 cups almond milk (or milk of choice)
• 1/3 cup chia seeds
• 2 tablespoons unsweetened shredded coconut
• 1/2 very ripe banana, mashed
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon maple syrup
• 2 tablespoons natural peanut butter

Directions:

Put all the ingredients into a glass jar with tight fitting lid and stir or shake until well combined.

Refrigerate for a few hours or overnight (shake or stir occasionally).

Sprinkle extra coconut on top!

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