Curried Carrot Soup

Servings: 8
Preparation Time: 45 minutes

Ingredients:

• 3 tablespoons butter or coconut oil
• 2 onions, chopped
• 2 pounds carrots, peeled and chopped (or use baby carrots)
• juice from 2 oranges
• 1–2 teaspoons ginger, freshly grated
• 1 tablespoon garam masala
• 1/2 teaspoon ground nutmeg
• 1 handful fresh cilantro, chopped
• salt and pepper to taste
• 1 quart of chicken broth (beef will work, too)
• 14 1/2 ounces coconut milk*

Directions:

Melt butter or ghee over medium heat and sauté onions until soft.

Add carrots, orange juice, spices, and broth and simmer until the carrots are tender (20–30 minutes).

Add salt, pepper, and fresh cilantro.

Use an immersion blender and puree until smooth or puree in batches using a regular blender.

Stir in coconut milk and add more salt/pepper to taste, if needed.

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

Recipe and photo submitted by Leslie, Amsterdam, NY.

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Coconut, Crispy Rice Protein Bites

Servings: 4
Preparation Time: 10 minutes

Ingredients:

• 1/4 cup peanut butter
• 1/4 cup coconut peanut butter*
• 2–4 tablespoons honey (or to taste)
• 1/2 teaspoon vanilla extract
• 2 scoops protein powder, flavor of choice
• 3 tablespoons heavy cream
• 2 cups brown rice cereal

Directions:

Stir peanut butters, honey, and vanilla to blend. Add protein powder and heavy cream and mix well. Stir in cereal and roll into small balls or press into a 9 x 13-inch pan and refrigerate or freeze before serving.

*For a stronger coconut taste, use all coconut peanut butter.

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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Coconut-Lime Breakfast Cereal

Servings: 1
Preparation Time: 5 minutes

Ingredients:

• 1 cup water
• 2 teaspoons Coconut Cream Concentrate
• 1/2 cup rolled oats
• a dash of salt (1/16 teaspoon)
• 1 teaspoon lime or lemon juice, optional
• 2 tablespoons dried coconut*
• 1/2 teaspoon lime zest
• 1/4 cup macadamia nuts, optional

Directions:

Combine water, Coconut Cream Concentrate, rolled oats, and the dash of salt. Bring to a boil; simmer and stir for two minutes. Remove from heat, then stir in juice, coconut, and zest. Top with macadamia nuts. Drizzle with a little honey if you like, but I don’t find it necessary.

This recipe can be doubled (or more).

*If you use macaroon (fine flake) coconut, it will disappear into the oatmeal, leaving only flavor. Using sweetened shredded coconut will both sweeten it and add a little texture. My favorite is the shaved dried coconut; it adds both flavor and crunch.

Recipe and photo submitted by Rhonda, South Jordan, UT.

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