Thai Pra Ram Chicken with Peanut Sauce

Servings: 4–6
Preparation Time: 25–40 minutes

Ingredients:

• 3–4 chicken breasts, cooked and cut into cubes or strips
• 2 cups carrots and broccoli or stir-fry vegetables
• cooked jasmine rice

Sauce:

• 1/2 cup whole sugar
• 1/2 cup creamy peanut butter
• 4 tablespoons organic soy sauce
• 3 tablespoons water
• 2 teaspoons coconut oil
• 2 garlic cloves, crushed
• 1 1/2–2 cups coconut milk*
• 1 teaspoon curry powder
• 1/2–1 teaspoon red pepper flakes

Directions:

Cut chicken into cubes or strips (and boil if raw). Cut carrots and broccoli into small/medium pieces.

Combine sugar, peanut butter, soy sauce, water, coconut oil, and garlic in a saucepan over medium heat. Heat until bubbling, then reduce heat to medium low. When peanut butter and sugar are completely dissolved, slowly add coconut milk, stirring until the sauce is a nice caramel color. Add curry powder and red pepper flakes, stir, and simmer on low to thicken.

Place vegetables in a wok with about an inch of water, cover, and cook on medium-high until vegetables are mostly soft. Drain water and add chicken and sauce to the wok. Stir until everything is combined and hot.

Serve over a bed of jasmine rice.

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

Recipe and photo submitted by Anna, Franklin, WV.

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Spiced Coconut Mocha

Servings: 1
Preparation Time: 5 minutes

Ingredients:

• 2 teaspoons cocoa powder
• 1/8 teaspoon cinnamon
• dash of nutmeg
• dash of cloves
• 2 teaspoons Coconut Cream Concentrate
• 1 cup milk
• 2 teaspoons sugar or honey, to taste
• 1/4 teaspoon vanilla extract
• 1/2 cup strong, freshly brewed hot coffee
• whipped cream (optional)

Directions:

Combine cocoa, cinnamon, nutmeg, Coconut Cream Concentrate, and milk in a small saucepan. Heat gently until hot. Add sweetener to taste and vanilla.

Pour coffee into a serving mug and pour the milk over it. Top with whipped cream and sprinkle a little more cinnamon on to serve (if desired).

Recipe of courtesy Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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This is one of our favorite fall soups and so comforting when the chilly winds blow in. It is delicious with a side salad. Yum!

Gluten-Free Simply Split Pea Soup

Servings: 6
Preparation Time: 10 minutes

Ingredients:

• 2 tablespoons coconut oil
• 1 large onion, finely chopped
• 3 garlic cloves, pressed
• 1/8–1/4 teaspoon cayenne
• 1 teaspoon thyme
• 1 teaspoon sage
• 1 tablespoon parsley
• 1 1/2 cups dry split peas
• 6 cups of water or vegetable broth
• 2 carrots, diced
• inner parts and leaves of 2 heads of celery, minced
• optional: leftover baked potato, diced
• 1 teaspoon smoked sea salt

Directions:

Heat coconut oil in large pot over medium heat. Sauté the onion in the oil until it becomes soft. Add the garlic, stirring constantly, being careful it doesn’t burn. Add cayenne, thyme, sage, and parsley. Stir in split peas and water. Bring to a boil.

Cover, reduce heat, allow to simmer for 20 minutes. Add carrots and celery and cook until peas are soft 20–30 minutes more. Add the potato and heat through. The peas will thicken soup as they cook, and you can add additional spices, as you like. Add the salt to taste.

Recipe and photo submitted by Linda, Woodland, WA.

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