Gluten-Free, Tropical, Pina-Coco-Nut Fruitcake
Makes a great gift for family, friends, and neighbors!
Makes a great gift for family, friends, and neighbors!
Savor the sweet taste of ripe strawberries with this dessert!
Multi-Fruit, Tropical, Cranberry Sauce with Fermented Option
Servings: 50 (2 1/2–3 quarts)
Preparation Time: 45 minutes
Ingredients:
Directions:
Using a food processor for all steps, first process the cranberries in 2 batches to a fine mince; transfer to a large mixing bowl.
Wash and zest 2 oranges and add zest into the bowl. Then peel, roughly chop, and process the oranges; add to bowl.
Process 3 pears to a chunky sauce; add to mixing bowl. Mix immediately to let the orange juice prevent oxidation (browning). Fresh stevia leaves may be processed and added at this step, optional.
Process beets and ginger to a fine mince; add to bowl and mix. (If you’re using dried ginger powder, add it directly to the bowl.)
Process 2 apples to a fine mince; add to bowl and mix.
Add shredded coconut to bowl; mix. If you have only coconut chips or coconut flakes, grind these in the food processor until they’re small.
Process papaya and pineapple to small chunks/sauce. If both are raw or frozen, you can do them together. Otherwise, process fresh/frozen individually.
Process dried fruit to a thick paste. If it’s too thick to process, add back into the processor one quarter cup of what’s already in the mixing bowl to thin it down.
Add cinnamon, cloves, and nutmeg to the bowl. Allspice and cardamom also work well, if preferred.
Stir in molasses; mix well.
Add sweetener of choice, either raw honey or maple syrup, to taste.
Transfer contents of mixing bowl to glass jars and refrigerate.
Serve chilled.
Optional fermentation step:
Add in 2 tablespoons liquid whey. This can be strained from (non-Greek) yogurt, using a cheesecloth. Mix well.
Transfer cranberry sauce to jars. Cap loosely, set on plates or in bowls (in case of any overflow), and leave in a shaded corner of your counter top for 1–2 days.
The friendly bacteria from the whey will proliferate in the cranberry sauce, pre-digest it slightly, produce lots of additional vitamins, and preserve it from any pathogenic bacteria. Plus, the flavors marry better while it sits.
After a day or two, tighten caps and transfer jars to refrigerator. Cranberry sauce thus preserved will keep for many months.
Ben from Winchester, Virginia, won $50 for this recipe and photo! Submit your recipes and photos here!
Quick and easy—this makes a great breakfast for two.
Enjoy a gluten-free crisp packed with fresh berries and baked to perfection.
Pink Flamingo Smoothie
Servings: 2–3
Preparation Time: 15–20 minutes
Ingredients:
Smoothie:
Optional add in:
*Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.
Directions:
Using a high quality juicer, juice beet, pineapple, cabbage, apples, carrots, and celery. This should produce approximately 4 1/2 cups of juice. Pour juice into a large high-powered blender and add in remaining ingredients.
Blend on high until creamy and well combined.
Enjoy with a fresh lemon wedge.
Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your coconut recipes and photos here!
Create a customizable chia bowl. Make it sweet or savory.
This is a traditional sweet enjoyed in India.
Tropical Fruit Salad with Coconut
Servings: 6–8
Preparation Time: 15–25 minutes
Ingredients:
Directions:
Peel and slice mango, pineapple, bananas, and kiwi into bite-sized pieces. Remove arils from pomegranate. Place all fruit in a large bowl.
Mix lemon juice, raw honey, and salt in a small bowl. Pour dressing over fruit salad and sprinkle shredded coconut on top before serving.
Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your coconut recipes and photos here!
Whip up this treat made with coconut oil, Coconut Cream Concentrate, and dried coconut for your sweetheart this Valentine’s Day.