Little Miss Sunshine Smoothie

Servings: 1
Preparation Time: 5 minutes

Ingredients:

• 1/2 cup frozen pineapple
• 1/2 cup frozen peach
• 4 ounces orange kombucha
• 6 ounces coconut water
• 1 teaspoon Gold Label Virgin Coconut Oil

Directions:

Blend all ingredients together and enjoy.

Recipe and photo by Orissa. Submit your recipes and photos here for a chance to win $50!

Simple Summer Skillet

Servings: 4
Preparation Time: 20 minutes

Ingredients:

• 1 pound asparagus spears, cut into 1-inch pieces
• 3 cups greens (preferably kale, spinach, or mustard greens)
• 2 cups baby potatoes, halved (any color variety)
• 1 cup broccoli florets, finely chopped
• 1 tablespoon coconut oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder

Directions:

Combine the ingredients in a large skillet over medium heat. Pan roast vegetables for about 10–15 minutes or until cooked through and slightly crispy, stirring occasionally.

Optional add-ins: sausage, ground beef or bison, and/or sauerkraut.

Courtney from Weir, KS, won $50 for this recipe and photo! Submit your recipes and photos here. 

Almond Flour Raspberry Coconut Chocolate Tart

Servings:  9 inch tart
Preparation Time: 15 minutes, plus chilling time

Ingredients:

Crust:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened organic cocoa powder
• 1/4 cup Gold Label Virgin Coconut Oil, melted
• 1 tablespoon dark maple syrup
• pinch Himalayan Pink Salt

Filling:

• 1/2 cup coconut milk*
• 6 ounces chocolate chips
• 1/4 cup organic raspberry preserves
• 2 cups fresh whole organic raspberries

Source ingredients that are pesticide free.

Directions:

Grease a 9-inch tart pan with a removable bottom with coconut oil.

Combine all the crust ingredients in a bowl and mix well. Press the crust mixture evenly into prepared tart pan.

Put bittersweet chocolate chips in a medium bowl. Bring coconut milk to a boil in a small saucepan; immediately pour coconut milk over the chocolate and allow to sit for one minute, then stir until smooth. Add the raspberry preserves and combine well.

Pour the chocolate filling into the prepared crust. Decorate the top with fresh whole raspberries and put the tart in the refrigerator to cool completely for 1–2 hours, up to overnight. Serve cold with whipped cream, if desired.

Make Your Own Coconut Milk

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

Recipe and photo by Orissa.