Healthy Blueberry, Coconut Balls

Servings: 20–25 coconut balls
Preparation Time: 20–30 minutes

Ingredients:

• 1/2 cup or 5 soft Mejool dates, pitted
• 1/2 cup or 5 figs, cut the stem and gently open like a flower
• 4 tablespoons organic unsweetened natural cocoa powder
• 1 or 2 tablespoons almond butter
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 4 teaspoons pure vanilla extract
• 1 cup organic fresh or unthawed frozen wild blueberries
• 2 cups unsweetened coconut, shredded or flakes
• 3 or 4 tablespoons Virgin Coconut Oil

Optional: Additional unsweetened shredded coconut or coconut flakes to roll the balls in.

Directions:

Place all ingredients except blueberries, coconut oil, and flakes/shredded coconut in a food processor and blend until smooth. If you do not have a food processor, cut dates and figs into little pieces with a knife and mix together with the other ingredients.

Add blueberries and flakes/shredded coconut in a food processor and mix on low, just a little, until blended. Pour Virgin Coconut Oil and blend on low for another 10 seconds.

Remove from food processor and roll into 1 1/2-inch balls. Roll in extra shredded coconut if you desire.

Refrigerate for 30 minutes before eating.

Sometimes when I do not have time, I just spread all the mixture 1/2 inch thick on a plate and cut into inch by inch pieces after refrigeration.

Enjoy!

Note: I created this recipe to decrease the glycemic index (GI) and glycemic load (GL) of the fruits in order to minimize insulin increase (GI) and to keep the carbohydrate intake low (GL).

• Dates: GI – 103; GL – 42.
• Figs: GI – 61; GL – 16. (Figs offer a better choice than dates.)
• Blueberries: GI – 40; GL – 3. Moreover, berries have the highest ORAC ratings per 100 grams among fruits for antioxidant level.

Recipe and photo submitted by Galina, Hudson, NH. Submit your recipe here!

• 1 pound cod fillets
• Himalayan Pink Salt
• freshly ground black pepper
• 1 tablespoon coconut oil
• 1 tablespoon butter (or all coconut oil)
• 1 lime half

Garlic & Basil Cream:

• 1 1/2 ounces soft goat cheese
• 3 cloves garlic, minced
• 1/4 cup basil leaves, finely chopped
• 1/3 cup freshly grated Parmesan cheese
• 1/4 cup sour cream or crème fraîche

Directions:

Season cod fillets with salt and pepper on both sides. Set aside while preparing cream.

Mix goat cheese with garlic and basil to break up any large clumps and add remaining ingredients. Mix well and adjust consistency to taste by adding more or less sour cream or crème fraîche. Set aside.

Heat coconut oil and butter together over high heat in a large skillet. Sear cod over moderately high heat for about 8–10 minutes, turning over once. After turning over, squeeze lime juice over the fillets and continue cooking. Cod should be lightly browned and opaque.

To serve, add a little more lime juice (or serve with lime wedges), if desired, and top with a generous dollop of the cream.

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!

Coconut, Cranberry Granola

Servings: 10
Preparation Time: 15 minutes
Serving size: 1/2 cup

Ingredients:

• 1/4 cup coconut oil
• 1/4 cup butter
• 1/4 cup honey
• 1/4 cup whole cane sugar
• 1/2 cup purified water
• 1/4 teaspoon cinnamon
• 3 cups old-fashioned oats
• 1/2 cup dried cranberries
• 3/4 cup coconut chips

Directions:

Preheat oven to 375 degrees F.

Melt and mix coconut oil, butter, honey, sugar, water, and cinnamon in glass measuring cup.

Spread old-fashioned oats in a 9 x 13-inch baking pan. Pour in the liquid mixture of the coconut oil and other melted ingredients and stir until all the oats are saturated.

Bake in preheated oven for 20 minutes, uncovered. Remove from oven and flip over sections of the oats with spatula until all are overturned. Bake for another 15 minutes uncovered. Remove again, stir, and add a final 10 minutes in the oven until all are evenly lightly browned. (Total baking time is 45 minutes.)

Once cooled, add and mix in dried cranberries and coconut chips.

Serve plain, with milk (or coconut milk*), or serve as a topping to yogurt, ice cream, etc.

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

Recipe and photo submitted by Zsofie, Southfield, MI. Submit your recipe here!