Creamy, sweet, and satisfying, the eggs yolks and coconut oil in this deliciously nourishing treat add healthy fat and slow-burning energy that keeps your mind and body going strong until lunch or through the midafternoon slump. With these two ingredients, the more, the merrier. The more you add, the longer it will keep you going!

Strawberry, Mango, Coconut Delight

Servings: 2–3
Preparation Time: 3 minutes

• 1 1/2 cups raw milk, kefir or coconut milk*
• 4 pastured, soy-free egg yolks** – See Note below.
• 1–2 tablespoons Virgin Coconut Oil, melted
• 1 tablespoon honey
• 1 cup frozen strawberries
• 1 cup frozen mangoes
• 1 teaspoon vanilla extract
• dash sea salt

**Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.

Directions:

Blend first four ingredients until smooth, add remaining ingredients, and blend until desired consistency. Serve with additional fruit, if desired. Enjoy!

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

Recipe and photo submitted by Lydia, Salem, VA.

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Almond, Coconut Spread

Servings: 8
Preparation Time: 5 minutes

Ingredients:

• 3/4 cup almond butter
• 1/2 cup full-fat coconut milk*
• 1/3–1/2 cup powdered sugar (You could also use honey or maple syrup, to taste.)
• 2 tablespoons Coconut Cream Concentrate
• 2 teaspoons vanilla extract
• dash of sea salt (Omit if using jarred almond butter with added salt.)

Directions:

Combine all ingredients in a food processor and blend for a couple minutes.

Store in the refrigerator in an airtight container. The spread will thicken up in the fridge.

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

Recipe and photo submitted by Kate, Highlands Ranch, CO.

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Curried Carrot Soup

Servings: 8
Preparation Time: 45 minutes

Ingredients:

• 3 tablespoons butter or coconut oil
• 2 onions, chopped
• 2 pounds carrots, peeled and chopped (or use baby carrots)
• juice from 2 oranges
• 1–2 teaspoons ginger, freshly grated
• 1 tablespoon garam masala
• 1/2 teaspoon ground nutmeg
• 1 handful fresh cilantro, chopped
• salt and pepper to taste
• 1 quart of chicken broth (beef will work, too)
• 14 1/2 ounces coconut milk*

Directions:

Melt butter or ghee over medium heat and sauté onions until soft.

Add carrots, orange juice, spices, and broth and simmer until the carrots are tender (20–30 minutes).

Add salt, pepper, and fresh cilantro.

Use an immersion blender and puree until smooth or puree in batches using a regular blender.

Stir in coconut milk and add more salt/pepper to taste, if needed.

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

Recipe and photo submitted by Leslie, Amsterdam, NY.

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