Granola

Servings: 30–36
Preparation Time: 2 hours

Ingredients:

• 21 ounces rolled oats
• 1 cup mixed nuts (almonds, walnuts, pecans, cashews, macadamias)
• 1 cup shredded coconut
• 1/2 cup raw honey
• 1/4 cup olive oil
• 3/4 teaspoon salt
• 1 cup mixed dried fruit (blueberries, cranberries, cherries, chopped dates, apple)

Directions:

If the nuts are raw, set oven to 350 degrees F and place the raw nuts on a cookie sheet. Roast them just until you can smell them and the skins crackle.

Note: Each nut roasts at a different time. Almonds = 15 minutes, macadamias = 15 minutes, walnuts = 8 minutes, cashews = 8 minutes, pecans = 5 minutes.

Once the nuts are roasted and cooled enough to touch, break them into smaller pieces and put them in a large bowl.

Turn the oven heat down to 250 degrees F.

Add to the large bowl: oats, shredded coconut, raw honey, olive oil, and salt. Mix well until the honey and oil cover all of the oats and nuts.

Spread the mixture onto cookie sheets or cake pans. It will take more than one. Place them into the oven and cook for 1 1/2 hours, stirring every 15 minutes. Depending on your oven, it could take less time. The oats should take on a golden color when done cooking.

Remove from the oven and let cool.

Once cool, put the mixture into an airtight container or Ziploc bag.

Add dried fruit to the bag, seal, and shake well to mix.

This recipe keeps for several months, if not eaten before then.

Jennifer from Sulphur, Louisiana, won $50 for this recipe and photo! Submit your recipes and photos here.

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!

Blueberry Superfood Smoothie

Servings: 1
Preparation Time: 10 minutes

• 1 teaspoon chia seeds
• 1 cup milk of choice*
• 1/2 cup frozen or fresh blueberries
• 1 small raw beet
• 1 rounded teaspoon shredded coconut
• 1 tablespoon Coconut Cream Concentrate
• 1 tablespoon protein powder, optional
• 2 teaspoons nuts of choice, pumpkin seeds, or hemp hearts
• 1 teaspoon–1 tablespoon raw honey
• 4 ice cubes

Homemade Coconut Milk:

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

Directions:

Place chia seeds in a blender and cover with milk. Let sit for a few minutes while you prepare the rest of the ingredients.

Add remaining ingredients to the blender and puree until very smooth and creamy.

Cheryl from Carbondale, IL, won $50 for this recipe and photo! Submit your recipes here!