Easy Mango, Blackberry Swirl Ice Cream Pie

Servings: 4–8 slices
Preparation Time: 1 hour or more

Ingredients:

Crust:

• 1/3 cup egg whites (about 3 eggs)
• 1/3 teaspoon salt
• 1/3 cup whole sugar
• 1 1/2 cups coconut flakes, toasted

Blackberry Sauce:

• 3 cups fresh or frozen blackberries
• 3–5 tablespoons whole sugar or raw honey
• 1 tablespoon arrowroot powder
• pinch of salt

Mango Frozen Kefir:

• 2 cups pureed mango
• 1 1/2 cups kefir (you can use regular coconut milk* or coconut kefir for a dairy-free option!)
• 2–4 tablespoon raw honey, if needed
• 2 or 3 egg** yolks (leftover over from the meringue pie) – See Note below.
• pinch of salt

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

Directions:

Crust:

Preheat the oven to 350 degrees F. Lightly rub coconut oil on a non-glass pie pan. Beat egg whites until frothy (I used my lovely KitchenAid mixer). Add sugar and the salt. Beat on high until stiff. Fold in toasted coconut flakes. Spread the mixture over the bottom and sides as evenly as possible. Be sure to get up the sides well. Bake for 15 to 25 minutes and watch it towards the end to make sure the crust doesn’t get too brown. When crust is golden brown, remove from the oven and allow the crust to cool completely.

Blackberry Sauce:

Put everything in a blender and give it a whirl until smooth. Pour into a small pot and bring to a simmer over low-medium heat. Simmer until it thickens slightly, about 5–10 minutes. Set it aside and allow it to cool. Stir a few times while it is cooling to prevent it from getting jelly-like.

Mango Frozen Kefir:

Put everything in a blender and let it whirl until smooth. Pour mixture into your ice cream machine maker and follow the maker’s instructions. When done, scoop out about half the frozen kefir and spread evenly on the coconut meringue crust. Swirl some of the blackberry sauce on top. Spread the rest of the frozen kefir on top of the sauce and swirl in more blackberry sauce. Take care not to overmix it or it won’t have that pretty swirling look when you cut the pie into pieces! Cover the beautiful ice cream pie with plastic wrap and foil. Put it in the coldest section of your freezer and freeze until very hard.

Use the extra blackberry sauce to decorate the plate or simply drizzle it on top of the pie.

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

Recipe and photo submitted by Marillyn, Britt, IA.

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No-Bake Chocolate-Peanut Butter-Oatmeal Cookies

Servings: 36
Preparation Time: 10 minutes

Ingredients:

• 1/2 cup Coconut Cream Concentrate
• 1 cup peanut butter
• 1 cup honey
• 1/2 cup coconut milk*
• 1 tablespoon vanilla extract
• 4 tablespoons unsweetened cocoa powder
• 3 cups oats

Directions:

Over low heat, melt Coconut Cream Concentrate, peanut butter, honey, milk, and vanilla and whisk together until well incorporated. Mix in cocoa powder. Last, add oats and let sit over low heat for 5 minutes, stirring frequently.

Drop by one spoonful for each cookie onto parchment paper–lined cookie sheets and refrigerate for 2 hours. Enjoy!

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

Recipe and photo submitted by Carol, Orange, CA.

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Homemade, Gluten-Free Orange Chicken

Servings: 4
Preparation Time: 30 minutes

Ingredients:

Orange Sauce:

• 1 cup chicken stock
• 1 cup mild honey
• 1/2 cup fresh orange juice
• 1/2 cup rice wine vinegar
• 2 1/2 tablespoons gluten-free tamari
• 2 tablespoons lemon juice
• 2 teaspoons fresh ginger, grated or minced
• 1/4 teaspoon garlic powder
• pinch of red chili flakes
• zest of one orange
• zest of one lemon
• 3 tablespoons GMO-free cornstarch, mixed with 2 tablespoons cold chicken stock or cold water

Crispy Fried Chicken:

• coconut oil or palm shortening for frying
• 1 pound chicken breasts cut into bite-sized chunks and dried off
• 4 tablespoons GMO-free cornstarch
• 3 pastured eggs, beaten well
• 2 tablespoons cultured buttermilk
• 2 cups brown rice flour
• sea salt and fresh ground pepper to taste

Directions:

Sauce:

In a medium saucepan, combine all ingredients except the cornstarch and bring to a simmer over medium-high heat while whisking regularly.

In a small bowl, stir the cornstarch together with the chicken stock or water.

Slowly pour the cornstarch mixture into the orange sauce while whisking. Lower heat to medium-low and continue to stir. When the sauce thickens, reduce the heat to low or turn the burner off and let it stand.

Chicken:

In a large frying pan, heat 2–3 cups of coconut oil or palm shortening (or combination) over medium to medium-high heat. Once you start cooking the chicken, you may need to lower the heat to medium.

Cut chicken into bite-sized pieces and dry off.

Toss the chicken pieces in a bag with the cornstarch until they are completely coated.

In a bowl, whisk the eggs and buttermilk together. In a separate bowl, mix flour, sea salt, and pepper.

Remove 1/3 of the chicken pieces from the bag and place them in the egg mixture. Coat each piece with egg, then place in the flour mixture. Coat each piece in the flour. Shake off any excess flour and place chicken in the hot oil, careful not to overcrowd the pan to ensure each piece gets crispy and golden.

Cook until chicken is golden brown and remove the chicken from the pan; repeat for the rest of the chicken pieces.

When you’re ready to serve, you can serve the sauce on the side, or you can toss the chicken in the sauce until covered.

Recipe and photo submitted by Jessica, Denver, CO.

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