Granola

Servings: 30–36
Preparation Time: 2 hours

Ingredients:

• 21 ounces rolled oats
• 1 cup mixed nuts (almonds, walnuts, pecans, cashews, macadamias)
• 1 cup shredded coconut
• 1/2 cup raw honey
• 1/4 cup olive oil
• 3/4 teaspoon salt
• 1 cup mixed dried fruit (blueberries, cranberries, cherries, chopped dates, apple)

Directions:

If the nuts are raw, set oven to 350 degrees F and place the raw nuts on a cookie sheet. Roast them just until you can smell them and the skins crackle.

Note: Each nut roasts at a different time. Almonds = 15 minutes, macadamias = 15 minutes, walnuts = 8 minutes, cashews = 8 minutes, pecans = 5 minutes.

Once the nuts are roasted and cooled enough to touch, break them into smaller pieces and put them in a large bowl.

Turn the oven heat down to 250 degrees F.

Add to the large bowl: oats, shredded coconut, raw honey, olive oil, and salt. Mix well until the honey and oil cover all of the oats and nuts.

Spread the mixture onto cookie sheets or cake pans. It will take more than one. Place them into the oven and cook for 1 1/2 hours, stirring every 15 minutes. Depending on your oven, it could take less time. The oats should take on a golden color when done cooking.

Remove from the oven and let cool.

Once cool, put the mixture into an airtight container or Ziploc bag.

Add dried fruit to the bag, seal, and shake well to mix.

This recipe keeps for several months, if not eaten before then.

Jennifer from Sulphur, Louisiana, won $50 for this recipe and photo! Submit your recipes and photos here.

Peanut Butter, Chocolate, Protein Blast

Servings: 2
Preparation Time: 5 minutes

Ingredients:

• 2 cups raw milk or coconut milk*
• 2 frozen bananas
• 2 tablespoons peanut butter or almond butter
• 2 tablespoons Gold Label Virgin Coconut Oil
• 1 scoop chocolate protein powder (non-soy)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• dash salt

Directions:

Add all ingredients to a blender and blend until smooth.

Note: The bananas make this treat creamy and sweet, but raw honey may be added to taste if desired.

Homemade Coconut Milk:

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

Lydia from Salem, VA won $50 for this recipe and photo! Submit your recipes and photos here.

Butternut Squash Hash Browns

Servings: 8
Preparation Time: 20 minutes

Ingredients:

• 1 large butternut squash, shredded (use a food processor)
• 5 tablespoons coconut oil
• 5 tablespoons grass-fed butter
• Himalayan Pink Salt, to taste
• 2 teaspoons dried onion
• 1 teaspoon pepper
• 1/2 teaspoon parsley
• 1/2 teaspoon paprika

Directions:

Preheat oven to 350 degrees F.

Melt coconut oil and butter. Reserve two tablespoons of the melted butter/coconut oil.

Mix the rest of the oil mixture and all remaining ingredients with the shredded butternut squash. Form into patties and place on a baking sheet (makes about 16 patties).

Brush with reserved butter/coconut oil and bake in heated oven for 45 minutes–1 hour.

Kelly from Monterey, California, won $50 for this recipe and photo! Submit your photos and recipes here!