Winter Squash Soup

Servings: 4
Preparation Time: 30 minutes

• 1 pound butternut squash, peeled and cubed
• 1 cup red lentils, soaked and drained
• 1 Roma tomato, diced
• 1/2 cup shredded coconut
• 1/2 teaspoon curry powder
• 1/2 teaspoon cumin
• 1/4 cup minced onion
• 1/4 cup diced red pepper
• 4 cups water, add more if needed
• 2 tablespoons coconut oil
• 1 teaspoon ground mustard
• 1/4 teaspoon crushed red pepper
• 1 garlic clove, minced
• 1 1/2 teaspoons salt
• 1 tablespoon honey
• 1 lemon, juiced
• 1/2 cup minced cilantro

Directions:

In a large soup pot, combine the squash, lentils, tomato, coconut, curry, cumin, onion, red pepper, and enough water to cover. Bring to a boil and reduce to low and simmer for 20 minutes, covered. Remove the cover and simmer another 10 minutes.

To temper:

In a small skillet, warm the coconut oil until hot. Add the mustard, red pepper flakes, garlic, and salt. Stir and cook for 10 seconds. Then, put a ladle full of soup into the skillet. It will sizzle. Stir and add the contents of the skillet to the soup and stir. Finish with the honey, lemon juice, and cilantro. Stir and serve.

Recipe and photo submitted by Kim, OH.

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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.

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Slow-Baked Curry, Coconut Chicken

Servings: 2
Preparation Time: 25 minutes (plus cook time)

Ingredients:

• 1/2 pound pastured chicken
• 1/2 cup coconut oil, melted but not hot (or use olive oil)
• salt, to taste
• 1–2 teaspoons black pepper
• 1/2 teaspoon saffron (optional)
• 1 teaspoon red paprika
• 3 tablespoons honey (optional)
• 1/2 cup water
• 1–2 teaspoons fresh ginger
• 1–2 cloves fresh organic garlic
• 1/4 large sweet organic onion or 1/2 small onion (your choice)
• 1/2 cup shredded, unsweetened coconut
• 1 cup coconut water/juice or 14 ounces coconut milk*
• 1 tablespoon Thai red curry paste
• 1 teaspoon cumin
• 1 teaspoon cinnamon

Directions:

Defrost the chicken overnight in fridge, then you can either leave it intact or cut in pieces. If you have a larger family, you can cook 1 pound of chicken to feed family of 4.

Spread the coconut oil all over the skin of the chicken, then sprinkle on the salt, pepper, saffron, and red paprika. Place in a baking dish and set aside. If you do choose to use honey, also gently drizzle over the chicken skin. It will give it a nice browning texture and sweetness to the skin.

Sauce:

Place remaining ingredients as well as additional salt and pepper to taste in a blender. Blend all together until well mixed but still a little chunky.

Gently pour sauce in baking dish and some on top of the chicken. Cover the chicken dish and cook slowly on oven temperature of 275 degrees for 2–3 hours or until fully cooked. The last 1/2 hour, remove cover and cook uncovered to brown.

It is best cooked slowly so it is more tender and delicious. Remember to check it every 1/2 hour.

Recipe and photo submitted by Lisa, Orange, CA.

*For the freshest coconut milk, try our recipe for homemade coconut milk. (See video at this link.)

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