This is a great “base” recipe. You may add other things to it each time you make it. For a change, add green or black olives, sun-dried tomatoes, jarred artichoke hearts, etc. You can even add a tablespoon of Coconut Cream Concentrate for an extra coconutty flavor. The possibilities are endless. Enjoy!

Cilantro, Coconut Pesto

Ingredients:

• 1 cup fresh, organic cilantro leaves packed well into measuring cup
• 1 large clove garlic
• 6 tablespoons melted coconut oil (or 3 coconut oil and 3 olive oil)
• 2 tablespoons fresh lemon juice
• 1 cup raw almonds or walnuts (or other nut of your choice, organic if possible)
• salt and pepper, optional

Directions:

Place cilantro and garlic in food processor and process until well chopped. Add coconut oil and process a few seconds until mixture is well blended and fairly smooth. Add nuts and lemon juice and process until fairly smooth and well blended. Also, if it is too thick for your liking, add small amounts of water until you are happy with it.

I do not add salt. It does not need it, but you may add salt and pepper to taste if you wish. You may double this recipe and divide into two containers. It freezes well and is handy to have to flavor almost anything.

Recipe submitted by Donna, Castleton, NY.

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Pilgrims’ Passion

Ingredients:

• 1 butternut squash, skinned, seeded, and cubed into 2-inch pieces
• 3 tablespoons Virgin Coconut Oil
• 2 tart apples, skinned, cored, and chopped
• 1 cup raw cranberries
• 1/4 teaspoon salt
• 1/2 cup currants, soaked in water until plump
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground cardamom
• 2 tablespoons honey
• 1/2 cup toasted chopped walnuts, pecans, or dried shredded coconut

Special equipment: cast-iron or ovenproof pot or pan

Directions:

Preheat oven to 400 degrees.

Sautee squash with coconut oil in cast-iron or ovenproof pot/pan till slightly caramelized on outside. Add apples, cranberries, and salt. Place in preheated oven and bake for 20 minutes.

After 20 minutes, add drained currants (save soaking water), cinnamon, cardamom, and honey; mix well. Bake another 40 minutes or until the squash is very tender; add a little currant soaking water if it’s too dry. Garnish with chopped nuts or dried coconut.

Recipe submitted by Ken, New York, NY

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Coconut, Oatmeal Breakfast

Servings: 2

Ingredients:

• 1 cup rolled oats
• 2 cups water, divided
• 1 tablespoon plain yogurt, whey, or lemon juice
• 1 handful raw nuts of choice
• warm water
• salt
• 2 tablespoons coconut oil
• 2 teaspoons–2 tablespoons Coconut Cream Concentrate
• dried fruit, fresh fruit, or dried, shredded coconut, optional
• ground cinnamon, optional
• honey, to taste

Directions:

The night before, soak the cup of oatmeal in 1 cup of water and 1 tablespoon yogurt (or other listed ingredients if allergic to dairy). In a separate bowl, soak the nuts in warm water. Soaking the oats and the nuts is very important! It breaks down the phytates which keep the body from absorbing their nutrients properly. An added bonus is that it drastically shortens the cooking time.

In the morning, place remaining cup of water with a dash of salt on the stove. Bring water to a boil. Once boiling, add soaked oatmeal. Cook on medium heat for 5 minutes, stirring constantly. Cover and let sit for a few minutes.

In individual bowls, combine the oatmeal with 1 tablespoon of coconut oil and the soaked nuts in each bowl along with Coconut Cream Concentrate and any dried or fresh fruit or coconut. Ground cinnamon is also a nice addition. Drizzle on some raw honey to sweeten it up a bit, and you have a hearty, healthy breakfast!

Recipe submitted by Anita, Memphis, TN.

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