No-Bake Lemon Coconut Macadamia Tarts

Servings: 12
Preparation Time: 30 minutes

Ingredients:

Crust:

• 2 cups raw macadamia nuts
• 1 cup unsweetened, shredded coconut
• 8 large Medjool dates, pitted and chopped
• 1 fresh lemon, zest and juice
• 1 teaspoon ground ginger
• 1/4 teaspoon Himalayan Pink Salt

Lemon Ginger Chocolate Mousse:

• 12 ounces semisweet chocolate, coarsely chopped
• 3 ripe avocados, pitted and peeled
• 1/4 cup raw honey
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon ground ginger
• pinch Himalayan Pink Salt

Directions:

Combine all the crust ingredients in a large food processor. Process until mostly smooth, scraping down the sides when necessary.

Transfer the nut mix to a plastic-wrap lined baking sheet and smooth out into one large “crust” using the flat edge of a spatula.

Chill for 30–60 minutes until set.

Using a round cookie cutter or the top of a glass jar, cut out tartlet rounds. Transfer the rounds to a wax paper or parchment lined cookie sheet and freeze for 2–3 hours until hard.

For the mousse, melt the chocolate in a double boiler until silky smooth. Transfer to a high speed blender, along with the rest of the ingredients. Process until silky smooth.

Serve mousse over tarts.

Ashley from Colorado Springs, Colorado, won $50 for this recipe and photo! Submit your recipes and photos here!

Coconut, Lemon Rice

Servings: 2
Preparation Time: 30 minutes

Ingredients:

• 1/2 cup basmati rice
• 1/2 bunch scallions, washed
• 1 tablespoon coconut oil
• 1 teaspoon cumin seeds
• 1 teaspoon slivered ginger
• 1 cup coconut milk*
• juice of half a lemon
• 1 teaspoon Himalayan Pink Salt

Directions:

Wash and drain rice. Set aside.

Chop the white bulbs of the scallions. Keep the green parts aside.

Heat a tablespoon of coconut oil in a pot / saucepan. When the oil is hot, add cumin seeds and turn the heat to low. Add ginger and the chopped scallion bulbs and sauté until the scallion browns slightly. To this mixture, add the washed rice and sauté for a minute. Finally add coconut milk, lemon juice, and the salt. Bring to a boil, reduce heat, and simmer covered for 15 minutes. While the rice is cooking, chop the green parts of the scallions.

After 15 minutes, turn off the heat. Let it stand covered for 5 more minutes. Remove the lid and fluff rice with a fork.

Serve the coconut rice on a plate garnished with the chopped scallion greens.

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

Sheetal from Foster City, CA, just won $50 for this recipe and photo! Submit yours here.

Lemon, Garlic Roasted Broccoli

Servings: 2–3
Preparation Time: 20 minutes

Ingredients:

• 1 bunch broccoli
• 1 tablespoon coconut oil, melted
• 3 cloves garlic, sliced
• salt and pepper, to taste
• half a lemon

Directions:

Preheat oven to 425 degrees F.

Break up broccoli into florets.

Pour melted coconut oil over broccoli and garlic, and then mix well.

Place on a sheet pan and sprinkle with salt and pepper.

Roast for about 20 minutes or until broccoli is tender.

After removing broccoli from oven, sprinkle with fresh lemon juice.

Enjoy!

Recipe and photo submitted by Kristin, Hummelstown, PA.

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