Coconut, Curry, Carrot Soup

Servings: 4
Preparation Time: 30 minutes

Ingredients:

• 1 tablespoon grass-fed butter or coconut oil
• 2 heaping cups thickly sliced carrots (about 4 carrots)
• 2 thin slices fresh ginger root
• 1 medium onion, chopped
• 5 cups chicken broth (I prefer homemade*)
• 3/4 cup full-fat coconut milk**
• 3/4 teaspoon red curry paste (add more if you want it spicier)
• salt and pepper to taste
• 1 scallion, sliced
• 1 tablespoon chopped cilantro
• 2 chicken breasts (optional)

Directions:

Heat the butter/oil in a large saucepan and stir in the carrots and ginger.

Cook over medium heat until the carrots start to brown, about 6–8 minutes, stirring constantly. Add the onions and cook until they are translucent. Stir in the broth, coconut milk, and curry paste.

Bring to a boil, reduce heat, and simmer covered for 25 minutes.

If you want to add chicken to this recipe, add it to the simmering soup. Remove chicken once it’s fully cooked and set aside.

Strain the solids so you can remove the ginger root and discard. Add the solids plus 2 cups of the liquid to a blender and puree. Add the remaining liquid and process until completely pureed.

Pour soup back into saucepan to add shredded chicken or pour into soup bowls. Use a fork to shred the chicken once it has cooled enough to touch. Add it to the soup and stir.

Serve with some scallions and cilantro sprinkled on top and additional salt and pepper, if needed.

Quick notes:

*I prefer to use homemade chicken broth for all of the health benefits. Store bought will work but may be higher in sodium, so be careful when you salt the soup.

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

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

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Grain-Free Pumpkin Spice Granola

Servings: 5
Preparation Time: 15 minutes

Ingredients:

• 2 1/2 cups raw nuts, chopped (I used almonds, pecans and walnuts)
• 1/3 cup pumpkin seeds
• 3/4 cup coconut chips, (optional, replace with nuts or it may be too soupy)
• 2/3 cup almond flour
• 1/4 cup vanilla protein powder, (optional or add more flour)
• 1 teaspoon lucuma, (optional)
• 1/2 teaspoon vanilla
• 1/4 cup maple syrup or honey
• 1/2 cup pumpkin puree
• 1/8 cup almond butter
• 1 1/2–2 teaspoons cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon cloves
• 1/2 teaspoon nutmeg
• couple dashes of salt

Directions:

Combine the chopped nuts, seeds, coconut, protein powder, almond flour, lucuma, all the spices, and salt in a bowl and mix well.

In a separate bowl, combine the pumpkin puree, almond butter, liquid sweetener, and vanilla.

Combine the two bowls and stir until all the dry ingredients are coated.

Place on dehydrator sheets in clumps and dehydrate at 145 for 2 hours, then turn down to 115 until desired crunch is obtained. I left it in there for 24 hours.

For oven method, place on a parchment-lined cookie sheet and bake at 175–200 degrees F until desired crunch is obtained. Stir every so often to cook evenly.

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

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Sesame, Chocolate Nutty Bites

Servings: 28
Preparation Time: 20 minutes + 4 hours chilling

Ingredients:

• 1/4 cup raw honey
• 2 tablespoons raw sunflower seeds
• 2 tablespoon walnuts
• 2 tablespoons cocoa powder
• 2 tablespoons raw cashews
• 1 tablespoon almond butter
• 2 tablespoons pumpkin seeds
• 3 tablespoons shredded coconut
• 1 teaspoon coconut oil
• 6 tablespoons sesame seeds, divided use
• parchment paper (preferably unbleached natural), optional
• invisible tape, optional
• stickers, optional

Directions:

Lightly grease the mixing bowl for easier removal.

Place ingredients into a bowl, reserving 3 tablespoons of sesame seeds for later use. Mix together. The mixture will be very thick and difficult to stir.

Line the bottom and sides of a 7 x 5-inch dish with a sheet of parchment paper. Lightly grease the parchment paper with coconut oil. Sprinkle 1 1/2 tablespoons of sesame seeds onto the parchment paper.

Place the candy mixture onto the parchment paper. Grease the back of a spoon or your fingers and mold into the dish.

Sprinkle the remaining sesame seeds over the top of the candy mixture until it is evenly covered.

Refrigerate overnight or at least four hours.

Remove and cut lengthwise so that you have a rectangular piece which is 2 1/2 inches wide and 7 inches long. Next, cut 1/2-inch pieces, which will give you 14 pieces from each rectangle.

OPTIONAL: To wrap each piece individually, remove a strip of parchment paper 7 1/2 inches long. Cut each piece into a 3-inch strip. Lay the piece of candy in lengthwise and roll the ends until they overlap. Use a piece of invisible or transparent tape long enough to wrap around and adhere to itself. You should have a round tube now. Attach a sticker if you wish. Carefully fold down the ends and twist.

Recipe and photo submitted by Starlene, Phoenix, AZ,

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