Roasted Winter Squash Soup

Servings: 6

Ingredients:

• 4 cups roasted winter squash
• 1 large onion, diced
• 2 tablespoons Virgin Coconut Oil
• 32 ounces chicken or vegetable broth
• 32 ounces regular milk or unsweetened almond milk
• 2 tablespoons Coconut Cream Concentrate
• pinch of nutmeg

Directions:

Seed and cut the squash and bake in 1/2 inch of water in a pan at 350 degrees for about 1 1/2 hours.

When the squash is done, sauté onion in coconut oil for a few minutes until caramelized. Add the rest of the ingredients and simmer together in a pot. Season with salt and cayenne, to taste. Blend mixture in blender until smooth and return to pot to warm before serving.

Recipe submitted by Kai, Lakeport, CA.

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Amazing Coconut Pie

Ingredients:

• 2 cups organic milk (can substitute rice milk)
• 1/2 cup whole sugar ,use 3/4 cup if a sweeter pie is desired
• 1/2 cup whole wheat pastry flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 4 eggs
• 1/4 cup coconut oil
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1 cup dried coconut

Directions:

Combine milk, sugar, flour, baking powder, baking soda, eggs, oil, vanilla, and almond in blender. Blend on low for 3 minutes. Pour into a 9-inch pie plate that has been oiled with coconut oil. Let stand 5 minutes. Sprinkle with coconut. Using a spoon, lightly press on the coconut until it is moistened. Bake at 350 degrees for 40 minutes or until set.

Submitted by Carol, Colorado Springs, CO.

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Coconut, Chicken, Curry Stir-Fry

Ingredients:

• 3 tablespoons Coconut Cream Concentrate (or more)
• 1 cup water
• 1/4 cup plain yogurt
• 5 stalks cilantro, or to taste
• 1 1/2 tablespoons curry powder
• 2 large cloves fresh garlic
• chunk of fresh ginger, to taste
• 1 1/2 teaspoons Himalayan Salt
• 2 tablespoons coconut oil (plus 2 more for browning)
• 1/4 cup dried coconut flakes
• 1 pound cubed white meat (chicken or turkey)
• 2 cups broccoli
• 1 can sliced water chestnuts, drained

Directions:

In a food processor or blender, process the Coconut Cream Concentrate, water, yogurt, cilantro,
curry, garlic, ginger, salt, 2 tablespoons coconut oil, (optional) water chestnuts, and coconut flakes until smooth. Set aside.

In a hot pan, add oil and meat of your choice and brown. Add the broccoli and water chestnuts (if
not already used) along with the curry sauce to the meat and let simmer for 20–25 minutes, stirring occasionally.

Serve with rice or separately and enjoy!

Submitted by Michelle, Glen Allen, VA.

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