I think right about now we could all use something with a bit more nutritional value than a cookie…this yummy and nourishing powerhouse is perfect for breakfast or a pick-me-up that will have you back on track and going strong for hours.

Post-Holiday Power Smoothie

Servings: 2–3
Preparation Time: 5 minutes

Ingredients:

• 1 1/2 cups grass-fed milk, plain kefir or coconut milk*
• 1–2 tablespoons Virgin Coconut Oil, melted
• 4 soy-free egg** yolks (optional, but add lots of great nutrition and healthy fat for long lasting energy) – See Note below.
• 1/4 cup rolled oats
• 1 tablespoon green food powder
• 1 teaspoon vanilla
• 1 tablespoon raw honey
• dash salt
• 1 banana, fresh or frozen
• 2 cup frozen strawberries or any frozen fruit of your choice

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

Directions:

Blend all but the fruit until mixed. Add fruit, blend until smooth, and enjoy. To your health! 🙂

*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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Coconut, Curry, Carrot Soup

Servings: 4
Preparation Time: 30 minutes

Ingredients:

• 1 tablespoon grass-fed butter or coconut oil
• 2 heaping cups thickly sliced carrots (about 4 carrots)
• 2 thin slices fresh ginger root
• 1 medium onion, chopped
• 5 cups chicken broth (I prefer homemade*)
• 3/4 cup full-fat coconut milk**
• 3/4 teaspoon red curry paste (add more if you want it spicier)
• salt and pepper to taste
• 1 scallion, sliced
• 1 tablespoon chopped cilantro
• 2 chicken breasts (optional)

Directions:

Heat the butter/oil in a large saucepan and stir in the carrots and ginger.

Cook over medium heat until the carrots start to brown, about 6–8 minutes, stirring constantly. Add the onions and cook until they are translucent. Stir in the broth, coconut milk, and curry paste.

Bring to a boil, reduce heat, and simmer covered for 25 minutes.

If you want to add chicken to this recipe, add it to the simmering soup. Remove chicken once it’s fully cooked and set aside.

Strain the solids so you can remove the ginger root and discard. Add the solids plus 2 cups of the liquid to a blender and puree. Add the remaining liquid and process until completely pureed.

Pour soup back into saucepan to add shredded chicken or pour into soup bowls. Use a fork to shred the chicken once it has cooled enough to touch. Add it to the soup and stir.

Serve with some scallions and cilantro sprinkled on top and additional salt and pepper, if needed.

Quick notes:

*I prefer to use homemade chicken broth for all of the health benefits. Store bought will work but may be higher in sodium, so be careful when you salt the soup.

**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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Toasted Coconut and Basil Ice Cream with Dark Chocolate Chunks

Servings: 8
Preparation Time: 12 minutes

Ingredients:

• 1 3/4 cups unsweetened coconut milk*
• 1/2 cup half and half
• 3/4 cup milk
• 1/2 cup granulated sugar (substitute whole sugar)
• 1/3 cup fresh basil, chopped
• 1 1/2 teaspoons vanilla bean paste (or vanilla extract)
• 6 egg yolks** – See Note below.
• 2/3 cup unsweetened shredded coconut, toasted
• 1/2 cup dark chocolate, chopped into small pieces

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

Directions:

In a medium saucepan or pot, combine the coconut milk, half and half, milk, basil, sugar, and vanilla bean paste. With an immersion blender, puree the basil for about 30 seconds until it is mostly small pieces. Bring the mixture to a simmer, stirring until the sugar is dissolved. Remove from heat. If you don’t have an immersion blender, you can transfer the milk mixture to a regular blender and blend until the basil is well incorporated, then return back into the saucepan.

In a medium bowl, whisk the yolks continuously for about 2 minutes until a little frothy. Add about a cup of the hot basil coconut milk, slowly streaming it into the yolks, whisking until incorporated. Whisk the yolk mixture into the rest of the hot basil coconut milk to make the ice cream base; return it to medium heat. Cook, stirring constantly, for about 5–8 minutes until thickened slightly. If the texture of the ice cream base seems to be a bit chunky (most likely due to a lapse in whisking), use the immersion blender for 10 seconds to give it a final mix. Remove from heat and pour into a glass container and cover. Refrigerate until cooled completely (4–6 hours).

When the mixture is completely chilled, churn in the ice cream maker, following the manufacturer’s directions. In the last 5 minutes of the churning process, add the toasted coconut*** and the dark chocolate pieces. Transfer to a freezer-safe container and freeze for several hours before serving.

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

***Little Yellow Note: To toast the unsweetened shredded coconut, spread the coconut on a baking sheet and bake at 350 degrees for about 5 minutes or until golden brown.

Recipe and photo submitted by Chrissy, San Diego, CA.

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