Turmeric, Ginger, Coconut Chutney

Servings: 1 cup
Preparation Time: 20–30 minutes

Ingredients:

• 9–10 medium sized fresh turmeric root pieces
• 1 ounce of fresh ginger root
• 4 cloves garlic
• 1/4 cup piñon nuts (or small serrano chili, de-stemmed)
• 1/2 cup fresh lemon juice
• 1/2–1 teaspoon salt
• 1 tablespoon coconut oil, melted
• 1/4 cup fresh coconut milk*

Directions:

Peel turmeric and ginger, and then mince, mix, and set aside in a small bowl.

Mince garlic and chili (if you choose to add chili). Add them to the mix along with lemon juice, salt, melted coconut oil, and coconut milk.

Serve.

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

Mary from Santa Fe, NM, won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Flourless, Ginger, Turmeric Cookies

Servings: 15
Preparation Time: 10 minutes

Ingredients:

• 1 cup coconut butter, softened (also known as Coconut Cream Concentrate)*
• 1/2 cup whole cane sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 heaping teaspoons ground ginger
• 1 teaspoon turmeric powder
• 1/8 teaspoon or more black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda

Directions:

Preheat oven to 350 degrees F.

Place the coconut butter, egg, and vanilla in a food processor and combine.

Add in the sweetener, soda, and all spices. Blend until combined.

Form dough into 1-inch balls and place on a parchment-lined cookie sheet. Press each cookie down with your palm. These don’t spread much.

Bake in preheated oven 10–15 minutes or until a bit brown.

These cookies are fragile when warm, so let them cool for a few minutes on the cookie sheet. Remove and let them cool completely on a cooling rack. They will harden as they cool.

Store in an airtight container.

*To soften the coconut butter, place the jar in a saucepan filled with water over medium heat. Make sure you have removed the top layer of coconut oil. Save it for another use.

Kate from Highlands Ranch, CO, just won $50 for this recipe and photo! Submit yours here.

Ginger, Peach Ice Cream with Chocolate Fudge Nuggets

Servings: 4
Preparation Time: 15 minutes

Ingredients:

• 2 cups raw cashews, soaked 2+ hours
• 4 cup frozen peaches, thawed
• 1/4 cup raw honey
• 2 teaspoons vanilla extract
• 2 tablespoons coconut oil
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 cup chocolate fudge (rolled into tiny balls)

Directions:

Be sure to soak your cashews. This will soften them, which will help them blend to a nice, creamy consistency. After soaking, drain and rinse well.

Put all ingredients into the blender and blend for 3–5 minutes. Process till nice and creamy.

If you have an ice cream maker (after the mixture is blended), chill for about 1 hour in the freezer, and then pour into your ice cream maker and follow the manufacturer’s instructions.

If you don’t have an ice cream maker, pour into a container and place in the freezer. Be sure to stir it a few times an hour until frozen.

You can also pour it into ice cube trays and freeze. For serving, just pop the ice cubes out and, using your blender, blend until it is a soft serve ice cream.

It is best to take the ice cream out of the freezer for about 10 minutes ahead of time so it can have a chance to soften. Did you know that softer ice cream has more flavor than hard, frozen ice cream? Test it for yourself.

Recipe and photo submitted by Amie Sue, Hood River, OR.

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