Creamy Roasted Cauliflower and Mushroom Soup

Servings: 2–3
Preparation Time: 20 minutes

Ingredients:

• 1 head cauliflower, cut into pieces
• 2 tablespoons coconut oil
• salt and pepper
• 2–3 pieces bacon (optional)
• 2 tablespoons bacon grease, butter or coconut oil
• 1/4–1/2 cup white onion, diced
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme or 3 teaspoons dried
• 8 ounces mushrooms, sliced
• 1/4 cup white wine
• 3 cups homemade chicken broth
• 3/4 cup full-fat coconut milk*
• 2 tablespoons grass-fed butter (optional)

Directions:

Preheat oven to 400 degrees F.

Place the pieces of cauliflower in a bowl and coat with the 2 tablespoons of coconut oil. Place single layer on a parchment-lined cookie sheet, sprinkle with salt and pepper, and roast at 400 degrees F for 25–30 minutes.

Cook the bacon in a skillet, reserve the grease, cut the bacon into pieces, and set aside.

Place the bacon grease and coconut oil or butter in a large saucepan with the onion. Sauté the onions until slightly browned. Add the garlic, thyme, and mushrooms. Sauté until the mushrooms are tender, about 5–10 minutes.

Add the white wine and deglaze the pan. Add the chicken broth and cauliflower and bring to a boil. Reduce heat to a simmer for 5 minutes.

Place the soup, coconut milk, and optional butter in a food processor or blender and combine until desired consistency. Salt and pepper to taste.

Sprinkle the bacon pieces on top (optional).

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

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

Submit your recipe here!

No-Bake, Healthy Chocolate, Coconut Cookies

Servings: 18
Preparation Time: 15

Ingredients:

• 1 1/2 cups soft Medjool dates, pitted
• 1/4 cup chia seeds
• 1/4 cup organic cocoa
• 1/2 cup unsweetened shredded coconut
• 1 teaspoon cinnamon
• 2 tablespoons Virgin Coconut Oil
• optional: 1/4 cup additional unsweetened shredded coconut (for exterior shell)

Directions:

Place all ingredients except shredded coconut in a food processor and blend until smooth.

Remove from food processor and roll into 1 1/2-inch balls. Roll in extra shredded coconut if you desire the exterior shell. Refrigerate for 20 minutes before eating.

Store in an air-tight container for one week.

Enjoy!!

Recipe and photo submitted by Emily, Ottawa, Canada.

Submit your recipe here!

Coconut, Vanilla Dough Bites

Servings: 6
Preparation Time: 10 minutes

Ingredients:

• 1 1/2 cups shredded coconut
• 1/4 cup vanilla egg white protein (optional, replace with almond flour but this adds great flavor)
• 1/2 teaspoon vanilla bean powder (1–2 pods)
• 1/2 teaspoon vanilla extract
• 1 tablespoon lucuma powder (optional)
• 3 tablespoons Virgin Coconut Oil, softened
• 2 tablespoons Coconut Cream Concentrate, softened
• 3 tablespoons liquid sweetener* (maple syrup or honey)

Directions:

Place the coconut, protein powder, and vanilla beans into a food processor and blend until coconut reduces in size.

Add in the remaining ingredients and blend until a dough forms.

Using a small cookie scoop, place each dough bite onto dehydrator tray or onto a parchment-lined cookie sheet.

Dehydrate at 125 for 2–4 hours. Bake at 175 degrees F for 1–2 hours.

Check the bites regularly to see if desired level of doughiness has been met.

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

Submit your recipe here!