Creamy Turmeric Lemonade

Servings: two 8 ounce glasses
Preparation Time: 5–10 minutes

Ingredients:

• fresh juice from one organic lemon
• 1/8 teaspoon organic ground turmeric
• 2 tablespoons unsweetened shredded coconut
• 2 teaspoons honey, more to taste
• 1 tablespoons extra virgin olive oil or melted Gold Label Virgin Coconut Oil
• 1 cup pure water
• 1 cup ice, more as needed

Directions:

Combine all ingredients in a high-speed blender and blend until smooth, adding more ice if needed until a creamy slush consistency is reached.

Serve with a fresh lemon slice.

Recipe by Lynelle. Image by Orissa. Submit your recipes and photos here.

Raw Sunflower and Chia Seed Bites

Servings: varies
Preparation Time: 5 minutes

Ingredients:

• 1/2 cup raw organic sunflower seeds, finely chopped
• 1 tablespoon organic chia seeds
• 2 tablespoons Gold Label Virgin Coconut Oil
• 1 circle organic cacao butter (or 1/2 teaspoon)
• 2 teaspoons raw honey

Directions:

Melt the coconut oil and cacao butter together. Mix in sunflower seeds and chia seeds. Add raw honey.

Prepare a piece of parchment paper on a cookie sheet. Place the mixture onto the parchment paper and spread evenly. Freezer until firm.

Remove and break into bite-sized pieces.

Note: You can substitute desiccated coconut for the sunflower seeds or flaxseed for chia seeds.

Odelia from Toronto won $50 for this recipe and photo! Submit your recipes and photos here!

Gluten-Free Maple Cinnamon Plantain Cookies

Servings: 32–35 cookies
Preparation Time: 15 minutes

Ingredients:

• 1 medium ripe plantain
• 1/4 cup Coconut Cream Concentrate
• 2 teaspoons vanilla extract (use powder if you are AIP)
• 1/4 cup maple syrup or honey
• 2 heaping teaspoons ground cinnamon
• 1/2 teaspoon nutmeg (use mace if you are AIP)
• 1 1/2 cups shredded coconut
• ground cinnamon to sprinkle on top

Directions:

Preheat the oven to 325 degrees F.

Prepare 2 cookie sheets with parchment paper.

Peel the plantain and process in it a food processor until smooth. Add all the other ingredients except the shredded coconut and process until smooth. Taste the batter to make sure it is sweet enough for you. Add the shredded coconut and just pulse until combined. Transfer the batter to a bowl.

Using a teaspoon, drop the batter onto the prepared cookie sheet leaving room to expand. Use all the cookie batter this way.

Place plastic wrap over the cookie sheets and flatten the cookies with a spatula (this helps them not stick).

Bake for about 18–20 minutes, or until the edges brown. Remove and let cool on the cookie sheet for a few minutes, then transfer to a rack to finish cooling.

Jill from Sayville, New York, won $50 for this recipe and photo! Submit your recipes and photos here!