Raspberries Visit the Tropics Smoothie

Servings: 2
Preparation Time: 5–7 minutes

Ingredients:

• 1/2 cup frozen organic raspberries
• 1 1/2 cups organic frozen mango chunks
• 2 tablespoons organic orange juice concentrate, frozen
• 2 cups milk of choice*
• 1/8 teaspoon organic ground turmeric
• 1 scoop Vital Proteins Collagen Peptides
• 1 tablespoon Tropical Traditions Coconut Cream Concentrate
• 1 gram vitamin C powder

Directions:

Blend all ingredients in blender on high. It will have small “chunks” of Coconut Cream Concentrate. To eliminate those and make it perfectly smooth, first heat the Coconut Cream Concentrate, then add it in its melted state to the smoothie as it’s finishing blending.

Garnish with additional frozen raspberries.

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

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

This is a really delicious alternative to cheesecake and lends itself to different kinds of berries as well as different sweeteners.

Raspberry Coconut Cream Pie

Servings: 8
Preparation Time: 20 minutes

Ingredients:

• 1 1/2 cups raw almonds
• 3/4 cup Medjool dates, pitted
• 1/2 cup coconut flakes (optional)
• 1 cup full-fat coconut milk*
• 2 cups Greek yogurt, divided
• 1/2 cup honey, softened and divided
• 1/2–1 teaspoon vanilla extract
• 1 cup softened Coconut Cream Concentrate, divided
• 1 cup or more fresh or frozen raspberries
• 1 tablespoon lemon juice

Directions:

Pie Shell: (for a 9-inch pan, lightly greased)

In a food processor, pulse the almonds until coarsely ground. Add the dates and coconut flakes (if desired) and mix until blended. Press mixture evenly into pie pan.

Filling:

Mix coconut milk, 1 cup yogurt, 1/4 cup honey, and vanilla extract. Quickly mix 1/2 cup softened Coconut Cream Concentrate into the filling mixture.

Fold in the raspberries, reserving a few for the pie top. Spread in prepared pie shell and refrigerate while preparing topping.

Topping:

Using a stick blender or mixer, mix the remaining cup of yogurt with remaining 1/2 cup Coconut Cream Concentrate, 1/4 cup honey, and the lemon juice. If too thick, add a bit more yogurt. If too thin, add 1 tablespoon or so more of Coconut Cream Concentrate.

Loosely pile the topping onto the chilled pie to give the appearance of whipped cream.

Top with fresh raspberries and chill for several hours until set. Slice into 8 pieces and serve.

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

Recipe and photo submitted by Joyce, Campbell, CA.

Submit your recipe here!

This smoothie is perfect for a nutritious breakfast on the go. The additional, high-quality protein from the raw eggs or goat’s milk powder keeps you going strong till lunch!

Raspberry, Peach Melba Smoothie

Servings: 2
Preparation Time: 5 minutes

• 1 1/2 cups plain kefir (preferably homemade)
• 2-4 eggs* OR 1-2 tablespoons goat milk protein powder – See Note below.
• 1 tablespoon raw honey
• 3 tablespoons melted Virgin Coconut Oil
• 3/4 cup frozen raspberries
• 3/4 cup frozen peaches
• 1 teaspoon vanilla extract

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

Directions:

Add kefir, eggs or protein powder, honey, and coconut oil and blend to mix before adding frozen ingredients. Add frozen fruit and vanilla, blending until smooth. Serve immediately.

Recipe and photo submitted by Lydia, Salem, VA.

Submit your recipe here!