Red Coconut Curry

Servings: 8
Preparation Time: 20 minutes

Ingredients:

• 2 tablespoons red curry paste
• 2 tablespoons Virgin Coconut Oil
• 2 cloves garlic, minced
• 1 onion, chopped
• 4 cups coconut milk*
• 2 chicken breasts, thinly sliced
• 1 jicama, chopped (optional)
• 1 stalk lemongrass, bruised and cut into a 3-inch length
• 3–5 kaffir lime leaves
• basil for garnish

Directions:

In large pan, sauté curry paste in coconut oil for 4 minutes over medium-high heat. Add garlic and onion and sauté for 5 more minutes. Add coconut milk, chicken, jicama, lemongrass, and lime leaves.

Cover and reduce heat; stir occasionally, simmering for 20–30 minutes. Serve over brown jasmine rice.

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

Recipe and photo submitted by Cheryl, OKC, OK.

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Dairy-Free Lemon Mousse

Servings: 4
Preparation Time: 15 minutes

Ingredients:

• 6 eggs*  – See Note below.
• 2 tablespoons lemon zest (2 lemons)
• 4 tablespoons or more of fresh lemon juice (2 lemons)
• 1/4–1/2 cup liquid or granulated sweetener
• 1/2 cup coconut cream**
• sea salt

*Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.

Directions:

Place the yolks, sweetener, zest, and juice in a double boiler over a pot of boiling water. Whisk about 10 minutes until the mixture thickens.

Once it has thickened, place in the fridge for about half an hour to cool or the freezer for 10 minutes.

Place the egg whites in a bowl with a dash of sea salt and set aside. Place the cream in a bowl and beat it until it is whipped and stiff and set aside. Beat the egg whites with the salt until stiff peaks are formed.

Once the yolk mixture has cooled a bit, add it slowly to the cream and combine. Now fold the egg whites into the yolk and cream mixture.

Once mixture is combined, spoon into serving dishes and refrigerate to allow the mousse to set up.

Quick notes:

**Coconut cream is the thick cream that settles at the top of refrigerated full-fat coconut milk. For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Variations:

The lemon zest can be felt in the mouth. If this texture bothers you, I’d suggest blending the yolk mixture with the cream in a blender. Next, pour mixture into a bowl to then fold in the egg whites. This recipe will work with limes or oranges as well. Amount of zest and juice may vary.

Recipe and photo submitted by Kate, Highlands Ranch, CO.

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Einkorn is an ancient grain, first cultivated five to ten thousand years ago. It has a slight yellowish tinge and smells a little like corn flour. It is not as dense as today’s wheat and thus one usually needs to use more of it than you would with modern wheat flour. Einkorn has a gliadin to glutenin ratio of 2:1; where as, modern wheat is 0.8:1, and thus some with gluten intolerance who can handle small amounts of gluten have no problem eating it but be careful. You can read more about it here.

Einkorn is finicky, and this recipe was developed for einkorn specifically so swapping it out for regular flour won’t give you the same results. (Hint: Remember the dense bit? This uses far more flour.)

However, if you have some einkorn on hand and are unsure what to make with it, shortbread is a great, easy start. It doesn’t have to rise or be a very certain texture and takes just a few minutes to put together thanks to the minimal ingredient list. The result is a very crisp, buttery, lightly sweetened, light, yet rich, cookie coated in crunchy toasted coconut. It will melt in your mouth. You should make these now.

Toasted Coconut Vanilla Einkorn Cookies

Servings: yields about 3 dozen cookies
Preparation Time: 15 minutes

Ingredients:

• 1 cup salted butter, softened
• 1/2 cup + 2 tablespoons sugar
• 2 teaspoons vanilla extract
• 3 cups all-purpose einkorn flour
• desiccated or flaked dried coconut

Directions:

Preheat oven to 375 degrees F.

Cream butter and sugar together in a mixer with a paddle attachment until light and fluffy. Mix in vanilla. Add flour and mix on medium-low speed until a stiff, sticky dough forms.

Scrape bowl down and scoop dough out into about 1-inch balls and roll in dried coconut. Place on an ungreased cookie sheet and press down into a thin disk with the bottom of a glass or hands. Cookies will not puff and spread much.

Bake for 10–15 minutes in preheated oven or until coconut is golden brown. Cool on sheet for 1–3 minutes before removing.

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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