Creamy, sweet, and satisfying, the eggs yolks and coconut oil in this deliciously nourishing treat add healthy fat and slow-burning energy that keeps your mind and body going strong until lunch or through the midafternoon slump. With these two ingredients, the more, the merrier. The more you add, the longer it will keep you going!

Strawberry, Mango, Coconut Delight

Servings: 2–3
Preparation Time: 3 minutes

• 1 1/2 cups raw milk, kefir or coconut milk*
• 4 pastured, soy-free egg yolks** – See Note below.
• 1–2 tablespoons Virgin Coconut Oil, melted
• 1 tablespoon honey
• 1 cup frozen strawberries
• 1 cup frozen mangoes
• 1 teaspoon vanilla extract
• dash sea salt

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

Directions:

Blend first four ingredients until smooth, add remaining ingredients, and blend until desired consistency. Serve with additional fruit, if desired. Enjoy!

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

Recipe and photo submitted by Lydia, Salem, VA.

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Ginger, Peach Ice Cream with Chocolate Fudge Nuggets

Servings: 4
Preparation Time: 15 minutes

Ingredients:

• 2 cups raw cashews, soaked 2+ hours
• 4 cup frozen peaches, thawed
• 1/4 cup raw honey
• 2 teaspoons vanilla extract
• 2 tablespoons coconut oil
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 cup chocolate fudge (rolled into tiny balls)

Directions:

Be sure to soak your cashews. This will soften them, which will help them blend to a nice, creamy consistency. After soaking, drain and rinse well.

Put all ingredients into the blender and blend for 3–5 minutes. Process till nice and creamy.

If you have an ice cream maker (after the mixture is blended), chill for about 1 hour in the freezer, then pour into your ice cream maker and follow the manufacturer’s instructions.

If you don’t have an ice cream maker, pour into a container and place in the freezer. Be sure to stir it a few times an hour until frozen.

You can also pour it into ice cube trays and freeze. For serving, just pop the ice cubes out and, using your blender, blend until it is a soft serve ice cream.

It is best to take the ice cream out of the freezer for about 10 minutes ahead of time so it can have a chance to soften. Did you know that softer ice cream has more flavor than hard, frozen ice cream? Test it for yourself.

Recipe and photo submitted by Amie Sue, Hood River, OR.

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Sensational Banana, Strawberry Smoothie

Servings: 1
Preparation Time: 5 minutes

Ingredients:

• 3 small frozen bananas
• 1–2 medium strawberries plus one additional strawberry for decoration, optional
• 1 1/4 cups of milk
• 1 raw egg yoke* – See Note below.
• 1 tablespoon coconut oil, melted

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

Directions:

Chop bananas and strawberries and put them in the blender. Pour the milk and egg yoke in. Right before you start blending, pour in the coconut oil. Blend until smooth. Pour into glass and garnish with the extra strawberry, if desired, and enjoy!

Recipe and photo submitted by Anita, West Chester, OH.

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