Salt ‘n Vinegar Kale Chips

Servings: 2-4
Preparation Time: 15 minutes

Ingredients:

• 1 bunch kale
• 4 tablespoons Gold Label Virgin Coconut Oil
• 2 teaspoons coconut water vinegar
• 1/4 teaspoon Himalayan Salt

Directions:

Rinse and remove the stems from the kale. Pat dry with a towel. Tear into large 2–3-inch pieces (they shrink a lot when dehydrated).

Place the kale “chips” in a large bowl and add coconut oil. Massage oil into all areas of every leaf. Add vinegar and toss to coat each “chip.” Add salt and toss again to coat each “chip” evenly.

Place the “chips” on the dehydrator trays. Dehydrate for 6 hours at 115 degrees F.

Recipe by Lynelle. Photo by Orissa. Submit your recipes and photos here for a chance to win $50!

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.

Fresh Fruit-on-the-Bottom, Strawberry Coconut Italian Cream Soda

Servings: 2
Preparation Time: 5–10 minutes

Ingredients:

• 8 tablespoons fresh strawberries, (approximately 10 strawberries)
• 2 tablespoons honey
• 1 cup sparkling water
• 6 tablespoons fresh coconut milk*
• whipped cream and sliced strawberry, topping

Directions:

Remove stems from about 10 strawberries, rinse, then mash using a fork until the pieces are very small. Alternately, you could use a food processor. Add the honey to the fresh mashed berries and mix well.

In 12–18 ounce glasses, add ice halfway in each, then spoon half of the strawberry juice/fruit into each glass.

Next, pour 1/2 a cup of sparkling water into each glass.

Add 3 tablespoons of fresh coconut milk to each glass and top with whipped cream and garnish with sliced strawberries.

You can sip through each layer of the drink or stir before enjoying. Serve with a straw and a long spoon, to enjoy the fresh fruit on the bottom.

Fresh Homemade Coconut Milk:

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

Recipe and photo by Orissa. Submit your recipes and photos here.