Fresh Fruity Smoothie with Coconut Oil

Servings: 6–8 ounces
Preparation Time: 10–15 minutes

Ingredients:

• 1 cup red grapes
• 2 medium apples (with skin), remove core
• 1 pear, remove core
• 1 peach, remove pit
• 1 cup strawberries, remove stems
• 4 ounces plain yogurt
• 1 cup raw milk
• 2 tablespoons Virgin Coconut Oil
• 1 avocado (optional)

Directions:

If you don’t like the taste of eating an avocado, try placing one in this mixture. You will not know it’s there.

Place all ingredients in a blender and blend until smooth. If smoothie is thick, add more milk until it’s the consistency you prefer. Place leftover smoothie in the refrigerator to enjoy later.

Recipe and photo submitted by Peggy, Clarksville, TN.

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Chicken Satay with Coconut, Peanut Sauce

Servings: 12

Ingredients:

• 2 1/2 pounds frozen boneless, skinless chicken thighs, thawed
• wooden or bamboo skewers

Marinade:

• 1 small onion, chopped
• 3 cloves garlic, chopped
• 1/8 teaspoon ground ginger
• 1/2 teaspoon dried turmeric
• 2 teaspoons cumin
• 1 teaspoon red pepper flakes
• 4 tablespoons oyster sauce (you can use fish sauce if you like)
• 6 tablespoons whole sugar
• 2 tablespoons coconut oil

Coconut, Peanut Sauce:

• 1 cup coconut peanut butter
• 1/8 cup soy sauce
• 1/2 teaspoon red pepper flakes
• 2 tablespoons whole sugar
• 2 teaspoons lime juice
• 1/2 cup hot water
• 1/8 cup oyster sauce
• 1/3 cup Coconut Cream Concentrate
• 2 teaspoons sesame oil

Directions:

Marinade:

Throw all ingredients into the blender and blend on high for 2 minutes. Pour into a zipper-top bag with thawed chicken. Let marinate for at least an hour (24 hours is fab). I would add a stalk of unchopped lemongrass here too, but I didn’t have any. Put it in the marinade and discard after.

Cut marinated chicken into 2-inch chunks. Soak bamboo skewers in water for 20 minutes so they don’t burn when cooking (I know, I should have soaked them longer, but I was hungry…). Thread chicken onto skewers and place on a foil-lined broiler pan (or on a baking sheet). Broil on high for 12 minutes, flip skewers, and broil for another 12 minutes. Remove from oven to cool.

Coconut, Peanut Sauce:

Throw all ingredients into the blender and blend on high for 3 minutes. Serve with chicken satay skewers.

Recipe and photo submitted by Kristen, Laie, HI.

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Chocolate, Coconut, Peanut Butter Balls

Servings: 8
Preparation Time: 10 minutes

Ingredients:

• 1 cup coconut peanut butter
• 1/2 cup honey
• 1/4 cup coconut oil
• 1/2–1 cup cocoa powder
• 1 cup shredded coconut
• 1/2 cup chopped pecans (optional)

Directions:

In mixing bowl, combine peanut butter, honey, cocoa, coconut oil, pecans, and half a cup of shredded coconut. Mix until smooth. Take spoonful-size scoops of batter and roll into balls in the rest of the coconut shreds.

Place balls on a baking sheet covered with wax paper and place in freezer until desired firmness.

Recipe submitted by Jocelyn, Costa Rica.

Sarah’s notes: You can also use flaked coconut to roll the balls in (like I did, see the picture) instead of shredded.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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