Alpine Vegetable Soup

Servings: 4–6
Preparation Time: 30 minutes

Ingredients:

• 3 tablespoons coconut oil
• 1 large onion, chopped
• 4 cloves garlic, pressed
• 6 cups homemade chicken broth or stock
• 2 medium sweet potatoes, peeled and diced
• 2 medium red potatoes, scrubbed and diced
• 2 medium carrots, peeled and diced
• 2 large celery stalks, diced
• 2 medium zucchini, quartered lengthwise and diced
• 1 cup riced cauliflower
• 1/4 cup fresh dill, minced (or 1–2 tablespoons dried)
• 1/2 cup fresh parsley, minced
• 2 teaspoons Himalayan Pink Salt
• 1 teaspoon black pepper

Directions:

Melt coconut oil in a soup pot or Dutch oven over medium heat and sauté the onion and garlic until the onion is translucent, about 5 minutes.

Add the broth, all the vegetables, and bring the soup to a boil. Lower the heat, cover the pot, and simmer about 15 minutes, or until the red potatoes are fork tender.

Stir in the dill, parsley, salt, and pepper.

Turn off the heat and let the soup sit covered for 5 minutes before serving.

Stephanie from Sierra Madre, California, won $50 for this recipe and photo! Submit your recipes here!

Hearty Beef Stew

Servings: 6–8
Preparation Time: 30–60 minutes

Ingredients:

• 2 quarts beef broth, homemade if possible
• 2 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil
• 2 large turnips, peeled and cubed
• 6 large organic carrots, sliced into rounds
• 2 cups cauliflower, chopped
• 5 tablespoons tomato paste
• 2 cups frozen peas, optional
• 2 cups Healthy Traditions beef (I used the beef leftover from making stock with Healthy Tradition’s beef shanks.)
• 4 cloves garlic, pressed
• 1/2 teaspoon turmeric powder
• 1 teaspoon black pepper, or to taste
• 3/4 teaspoon salt, or to taste
• 1 tablespoon Italian herbs (rosemary, oregano, basil, thyme, etc.)

Directions:

Place all ingredients in a large pot and cook until vegetables are tender (about 30 minutes). The stew may simmer longer, ideally up to an hour, to allow the flavors to marry.

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

Dairy-Free Carrot Halwa

Servings: 6–8
Preparation Time: 20 mins

Ingredients:

• 5 cups shredded fresh carrots
• 2 cups coconut milk*
• 1/2 cup honey
• 2 teaspoons vanilla extract
• 1/2 teaspoon ground cardamom
• pinch salt
• 1/4 cup Coconut Cream Concentrate
• 1/4 cup golden raisins
• 1/4 cup cashew pieces

Directions:

In a heavy saucepan, heat the carrots, coconut milk, honey, and vanilla until the mixture comes to a low bubble. Reduce heat to medium and cook, stirring frequently, until the carrots are tender.

Stir in cardamom, salt, and Coconut Cream Concentrate and continue cooking until the mixture is thick and most of the liquid is absorbed. Remove from heat and stir in the raisins and cashews. Serve warm.

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

Angela from Longmont, CO, won $50 for this recipe and photo! Submit your recipes and photos here!