Coconut Quinoa Pilaf

Servings: 3
Preparation Time: 30–45 minutes

Ingredients:

• 1/2 cup uncooked quinoa
• 2 tablespoons Virgin Coconut Oil, divided
• 3 tablespoons shredded coconut
• 3/4 cup broth or water
• 1/4 cup coconut milk made from coconut milk concentrate*
• salt, to taste
• 1/2 teaspoon organic cumin seeds
• 1/3 cup finely chopped onion
• 1 teaspoon finely chopped garlic
• 1/2 cup diced organic red bell pepper
• 1/4 teaspoon organic turmeric powder
• 1/2 teaspoon organic curry powder (optional)
• 1 cup finely chopped organic spinach
• 2 tablespoons toasted cashews
• 1 tablespoons raisins

Directions:

Rinse quinoa thoroughly in a fine mesh strainer. Let the water from the quinoa drain well.

Heat a tablespoon of coconut oil in a pot. Add quinoa and toast it for 1–2 minutes until it looks a bit dry. Add shredded coconut and stir well. Add broth or water, coconut milk, and 1/2 teaspoon salt. Bring to a boil, reduce heat, and simmer covered for 15 minutes. After 15 minutes, turn off the heat. Let it stand covered for 5 more minutes. Remove the lid and fluff quinoa with a fork. Keep aside.

In a separate pan, heat remaining coconut oil. Add the cumin seeds. When the cumin seeds start popping, add the chopped onions and garlic. Sauté until onion looks translucent. Next, add the diced red bell pepper, turmeric powder, curry powder, and salt. Stir well. Cover and cook till the bell pepper is cooked. Add spinach. Stir and cook until the spinach looks wilted. Turn off the heat. To this add the cooked quinoa, cashews, and raisins. Mix well and serve hot.

*Mix 1–4 teaspoons Coconut Cream Concentrate per 1 cup water. Adjust to taste.

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Chocolate Coconut Macaroons with Chocolate Glaze

Servings: 6–8
Preparation Time: 10 minutes

Ingredients:

Macaroons:

• 2 cups finely shredded coconut, unsweetened
• 1/2 cup cacao powder
• 1/4 cup almond flour*
• pinch of sea salt
• 3/4 cup coconut milk, full fat and unsweetened**
• 3 tablespoons maple syrup

Glaze:

• 3 tablespoons raw cacao butter, chopped
• 2 tablespoons cacao powder
• 1 tablespoon coconut oil
  
• 1 tablespoon raw honey
  

Directions:

Preheat oven to 250 degrees F. Line a baking sheet with parchment paper.

In a mixing bowl, sift together all dry macaroon ingredients, removing any clumps.

Add coconut milk and syrup, stirring till a thick batter forms.

Firmly pack coconut batter into a 1 1/2 tablespoon cookie scoop by scooping and dragging along the sides of bowl. Drop onto baking sheet.

Bake for 40 minutes.

Transfer to a cooling rack to allow macaroons to harden.

Glaze:

Heat one cup water in a small saucepan. Place cacao butter in a heatproof bowl and melt over simmering water. Remove from heat and whisk in remaining ingredients.

Allow the chocolate glaze to briefly cool and thicken; however, do not allow glaze to harden.

Dip macaroons in chocolate and place on frozen cookie sheet. This will quickly harden the glaze. Allow the macaroons and glaze to set before serving.

Chill macaroons in refrigerator for 30 minutes. Macaroons are best served chilled.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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

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Healthy Peanut Butter Protein Balls

Servings: 6
Preparation Time: 10 minutes

Ingredients:

• 1 cup peanut butter (freshly ground is best)
• 1/3 cup raw honey
• 1 tablespoon coconut oil, melted
• 1/3 cup shredded coconut
• 1 teaspoon chia seeds
• 1/3 cup plus 1 tablespoon powdered milk
• 2/3 cup shredded coconut (optional, to roll balls in)

Ingredients:

In a medium mixing bowl, stir together peanut butter and honey. Add coconut oil and mix well. Add 1/3 cup shredded coconut and chia seeds and mix well. Add powdered milk and stir until fully incorporated. The balls should have a soft texture and should not stick to your hands when touched. Add more powdered milk if balls are too sticky.

Place 2/3 cup shredded coconut into food processor (or blender, magic bullet, etc.) and process until it has a fine texture.

Roll peanut butter mixture into 1–2-inch balls. Roll in shredded coconut. Serve.

Store in an airtight container.

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