Coconut, Veggie-Berry Smoothie

Servings: 1
Preparation Time: 3 minutes

Ingredients:

• 2–4 tablespoons coconut milk*
• 1/4 cup organic plain yogurt
• 1/4 cup organic milk or water
• 2 cup fresh spinach leaves
• 1 scoop vanilla organic whey protein powder
• 1/2–1 cup frozen berries

Directions:

Mix all ingredients except berries together in blender until spinach is mixed in. Add frozen berries. Mix until smooth. If thicker consistency desired, reduce milk/water or add 4 ice cubes and blend.

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

Recipe submitted by Sandra, Winnipeg, MB, Canada.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!

Thai Coconut, Curry Shrimp

Servings: 4
Preparation Time: 30 minutes

Ingredients:

For Shrimp:

• 1 pound raw shrimp, deveined and peeled
• 1 red onion, sliced
• 1 tablespoons coconut oil
• 1–2 teaspoons green or red Thai curry paste
• one 14 ounce can fire roasted, diced tomatoes, drained
• 1 tablespoon lime juice
• 1 teaspoon fish sauce, if desired
• 1/2 cup coconut milk*
• 1/4 cup chopped basil

For Rice:

• 1 cup uncooked basmati rice (or other type of rice, if preferred)
• 1 cup coconut milk*
• 1/2 cup water
• 1 tablespoon coconut oil
• 1/2 teaspoon salt

Directions:

Sauté shrimp and onion in 1 tablespoon coconut oil until shrimp are just becoming opaque. Stir in curry paste and cook for one minute.

Stir in tomatoes, lime juice, and fish sauce. Heat to boiling. Simmer for one minute.

Stir in 1/2 cup coconut milk and basil. Heat over low heat until hot. Set shrimp mixture aside and keep warm.

In a saucepan, combine all the rice ingredients. Heat to boiling, then reduce heat to low. Simmer about 15 minutes or until rice is tender. Serve shrimp over coconut rice.

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

Recipe and photo submitted by Julie, Rogers, AZ.

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Spicy Coconut, Cilantro Dressing

Servings: 15
Preparation Time: 12 minutes

Ingredients:

• 1 cup cilantro leaves
• 1/3 cup coconut milk*
• 2 tablespoons lemon juice
• 1 whole jalapeño, ends trimmed
• 1 whole garlic clove, peeled
• 1 inch ginger, peeled
• 1/4 teaspoon salt
• 1/2 teaspoon honey

Directions:

Place all ingredients in high-powered blender. Blend until smooth.

Store in glass container in the refrigerator.

This dressing is very easy and delicious. Use it in salads or soups.

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

Recipe submitted by Tamara, Salida, CO.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!