Coconut, Cardamom, Cinnamon Refresher

Servings: 1
Preparation Time: 5 minutes plus steeping time

Ingredients:

• 3 cardamom pods
• 1 tablespoon maple syrup
• 1 cup coconut milk*
• 1/2 stick cinnamon

Directions:

Crack open the cardamom pods and remove the seeds. Discard the pods.

In a small saucepan combine all ingredients, including cardamom seeds, and bring to a boil. Immediately remove from heat and allow to steep for 30 minutes.

Fill a serving glass halfway with ice, then strain contents of the saucepan through a mesh sieve into prepared glass.

Discard the cinnamon stick and cardamom pods.

Add a fresh stick of cinnamon to the glass and enjoy. Recipe can be multiplied to serve more than one.

Note: In cooler weather, after steeping time is complete, reheat the milk and then strain into a mug and enjoy warm!

Homemade Coconut Milk:

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

Recipe and photo by Orissa. 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!

Blissful Blueberry Muffins

Servings: 8–10
Preparation Time: 15 minutes

Ingredients:

• 5 tablespoons grass-fed butter, melted
• 2 tablespoons Healthy Traditions Gold Label Virgin Coconut Oil, melted
• 1 cup organic blueberry kefir
• 1/2 cup cane sugar
• 1 teaspoon organic vanilla extract
• finely grated zest from 1/2 a lemon
• 1 egg, (large)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon Himalayan Pink Salt
• 1 1/2 cups Turkey Hard Red Winter Wheat (flour)
• 1 1/4 cups fresh organic blueberries

Make a sugar shell “crust” on the muffins:

• 1/2 teaspoon sugar sprinkled over each muffin top before baking

Directions:

Preheat oven to 375 degrees F.

Line a muffin tin with paper liners or grease each cup.

Melt the butter in the bottom of a large bowl and whisk in sugar, vanilla extract, lemon zest, kefir, and egg until smooth.

Whisk in baking powder, baking soda, and salt until fully combined, then lightly fold in flour and berries.

Divide between prepared muffin cups, then sprinkle each top with 1/2 teaspoon sugar.

Bake for 25 to 30 minutes, until tops are golden brown and a tester inserted into the center of muffins comes out clean.

Let cool in pan for 10 minutes, then remove to wire rack and serve while still warm.

Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your recipes and photos here!