• 2 cups raw almonds
• 1 1/2 cups raw walnuts
• 1/2 cup psyllium husk (could replace with more almond flour)
• 1 cup almond flour*
• 1 cup coconut chips, flakes or shreds
• 1/2 cup vanilla protein powder
• dash of sea salt
• 3/4 cup overripe bananas, mashed or pureed (about 2 small)
• 1/8 cup roasted almond butter
• 3/4 cup honey
• 1 teaspoon vanilla extract

Directions:

In a food processor or hand chopped, grind the nuts down to desired chunkiness. I prefer smaller pieces.

In a large bowl, combine the nuts, husk, flour, coconut, protein powder, and salt.

In a small bowl, combine bananas, almond butter, vanilla, and honey.

Pour the banana mixture over the nut mixture and stir until mixture is coated.

Place mixture on dehydrator sheets and place in dehydrator at 115 degrees overnight or until desired crunchiness.

For oven method, place the mixture in a thin layer on parchment-lined baking sheets. Bake at 175 degrees for 4 hours. Turn the oven off and let granola sit for another 4 hours or overnight to help it dry out. Depending on desired crunchiness, you may cook it less.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Variations:

Replace some of the nuts for unsalted peanuts and the almond butter for peanut butter.

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

Submit your recipe here!

Coconut Pilau

Servings: 2–3
Preparation Time: 1 hour

Ingredients:

• 1 cup dried unsweetened, shredded coconut
• 2 cups warm water
• 1 1/2 cups uncooked basmati or long grain rice
• 1 tablespoon Virgin Coconut Oil
• 1 2-inch cinnamon stick (dalchini), broken
• 3 clove buds (laung)
• 4 green cardamom (choti elaichi), crushed
• 1 star anise (chakra phool/anasphool)
• 1 bay leaf (tej patta)
• 1/2 teaspoon cumin seeds (jeera)
• 1/2 teaspoon fennel seeds (saunf)
• 1/4 cup onions, thinly sliced
• 2 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• salt to taste
• 1/4 packed mint leaves (pudina), roughly chopped
• 1 tablespoon coconut flakes for garnish *optional
• 1 tablespoon golden raisins *optional
• fried shallots for garnish *optional

Directions:

To make coconut milk, blend warm water and dried coconut in a blender. Extract the milk in a bowl using a strainer or a cheesecloth. Add more water if needed and squeeze to make 3 cups of coconut milk. This milk can be made ahead and stored in the refrigerator for 3 days. Since there are no preservatives or stabilizers added to the milk, the fat may separate on top of the liquid if left to sit. This is normal. Shake well and mix it back.

Stove Top Method:

Wash uncooked rice under running water and keep aside.

In a deep-sided pot, heat coconut oil over medium-high heat. Add whole spices (cinnamon, cloves, cardamoms, star anise, bay leaf, cumin seeds, and fennel seeds). Sauté for a minute or till your kitchen wafts with the sweet aroma of the spice infused coconut oil.

Add sliced onions and slit green chilies. When the onions turn golden brown and translucent, add the ginger-garlic paste and sauté till the raw smell disappears. Add turmeric powder and salt as per preference.

Add uncooked basmati rice and mix gently. The oil should coat the rice grains. Take care not to break the rice grains while mixing the oil and the rice. Stir occasionally to keep the rice from sticking to the bottom of the pan.

Pour the freshly prepared coconut milk into the pot. Add mint leaves and bring the coconut milk to a gentle boil.

Stir once and cover pot tightly with a lid. Do not lift the lid to retain the steam inside the pot. Let simmer on medium heat for 15–20 minutes or till the liquid has been absorbed by the rice. Cooking time depends on the variety of rice. Check the rice container for instructions.

To check doneness, fluff rice with a fork. Each grain should be soft and should not be clumped. Coconut milk has oil in it which acts as an emulsifier to prevent clumping of the rice.

Remove pot from heat, but keep the lid on till you serve. Remove whole spices before serving. Garnish with roasted cashew nuts and golden raisins and serve hot with your favorite curry.

Rice Cooker Method:

Follow the first five steps above. Place all in the rice cooker. Cover and set to cook.

Once the rice cooker switches to “warm” mode, let it stand for another 8 minutes. Fluff the rice with a fork and keep it unclumped. Garnish and serve hot.

Coconut milk gives mild sweetness and fragrant aroma. Use of Virgin Coconut Oil adds natural flavor with health benefits. Freshly made coconut milk and coconut oil are essential for this recipe. Try not to substitute any other oil in place of coconut oil.

Recipe and photo submitted by Cheryl, Columbus, OH.

Submit your recipe here!

• 1 cup almond flour*
• 1/4 cup vanilla protein powder, or additional almond flour
• 1/4 teaspoon salt
• 1/4 cup powdered whole sugar or honey (adjust to taste)
• 1/4 cup coconut oil, melted (refined for no flavor, virgin for coconut taste)
• 1 tablespoon coconut milk** (omit if using honey or other liquid sweetener)
• 1 1/2 teaspoons vanilla extract
• 1/4 cup dark chocolate chips

Chocolate Coating:

• 2/3 cup dark chocolate chips
• 1 1/2 tablespoons coconut oil

Directions:

Mix flour, protein powder, salt, and sweetener in a bowl.

In a smaller bowl, mix all wet ingredients and pour into the dry and mix well.

Fold in the chocolate chips.

Roll into inch-sized balls and place on a plate or lined cookie sheet.

Place in the freezer for 30 minutes.

Chocolate Coating (optional):

In a double boiler or saucepan placed over simmering water, melt the chips and coconut oil.

Once melted, remove from heat and dip each ball into the chocolate with a spoon and return to plate or cookie sheet.

Place the balls back into the freezer for the chocolate to harden, and store in the fridge or freezer.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

*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!