Superb Morning Coconut Sunshine Smoothie

Servings: 4
Preparation Time: 5–10 minutes

Ingredients:

• 2 cups milk of choice
• 1 1/2 cups frozen mango chunks
• 2 scoops Pasture-Raised Collagen Protein
• 2 grams vitamin C powder
• 1/4 teaspoon organic turmeric powder
• 3 tablespoons frozen orange juice concentrate
• 2 frozen organic bananas
• 1 tablespoon Tropical Traditions Coconut Cream Concentrate
• 1 tablespoon Tropical Traditions Gold Label Virgin Coconut Oil
• 1 raw, pastured egg* yolk – See Note below.

*Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.

Directions:

Heat coconut oil and Coconut Cream Concentrate in a small saucepan until warmed. Add all other ingredients to blender and blend on high. Add warm coconut oil/Coconut Cream Concentrate to blender while continuing to blend until smooth.

Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your recipes and photos here!

Coconut, Mango Salmon

Servings: 4–6
Preparation Time: 20 minutes, plus cooking time

Ingredients:

• 1/4 cup sugar
• 1 1/2 tablespoons potato starch or 1 tablespoon cornstarch
• 2–3 pounds wild caught salmon (portions or filleted half)
• 1/2 cup coconut oil
• 1 cup organic mango juice
• 2 tablespoons organic fermented soy sauce
• 1–1 1/2 cup coconut chips
• extra coconut oil for greasing pan

Directions:

Preheat oven to 375 degrees F.

Lightly grease one or two 13 x 9-inch pans with coconut oil (depending on the amount of salmon you are cooking).

In a small bowl, mix the sugar and the potato starch (or cornstarch) together. Arrange salmon in greased pans.

In a small saucepan, melt 1/2 cup coconut oil over low heat. Once it starts to melt, add the mango juice and soy sauce. Stirring constantly, add the mixture of sugar and potato starch (or cornstarch). Continue to stir until the mango sauce begins to thicken. Pull the saucepan off the heat as soon as you see any sign of thickening.

Spread coconut chips over the portions of salmon.

Pour the mango sauce on top of the salmon, trying to get the moisture to all of the salmon.

Bake in preheated oven for about 15 minutes. You can check to see if the salmon is done by using a fork to gently pull apart the salmon a few inches from the edge. If it is still red and very moist looking, it may need more time. If it is flaky and lighter in color, it’s done.

(This recipe is also excellent with pineapple juice in place of the mango juice.)

Recipe and photo submitted by Patrice, Owings, MD.

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Coconut, Mango Pancakes

Servings: 4
Preparation Time: 20 minutes

Ingredients:

• 1 1/4 cups barley flour (do not pack flour; fill cup with a spoon)
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1 egg
• 1 tablespoons honey
• 3/4 cup mangoes
• 1/4 cup plus 2 tablespoons coconut oil
• 1 cup warm water

Topping ideas: honey, shredded coconut, extra mango slices

Directions:

If coconut is solid at room temperature, place it in a bowl of warm water until it liquefies.

Melt 2 tablespoons coconut oil in skillet over low heat.

Meanwhile, mix all dry ingredients in a bowl. In a separate bowl, beat egg slightly, then mix in remaining ingredients.

Add wet ingredients to dry—MIXING ONLY UNTIL COMBINED. (If you overmix, the pancakes will be dense).

Cook pancakes until bubbles form on the surface, then flip over. Heat until golden on each side.

Drizzle pancakes with honey. Top them with extra mango slices and shredded coconut.

Recipe and photo submitted by Lisa, Ft. Lauderdale, FL.

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