Coconut, Almond Granola

Servings: 6
Preparation Time: 20 minutes

Ingredients:

• 3 cups rolled oats
• 3/4 cups sliced, raw almonds
• 1 cup unsweetened coconut chips
• 3/4 cup pumpkin seeds
• 2 teaspoons ground flax seed
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 6 tablespoons coconut oil
• 1/2 cup honey
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt

Directions:

Preheat oven to 250 degrees F.

Cover a medium-sized baking sheet with parchment paper.

Mix the oats, almonds, coconut chips, pumpkin seeds, flax seed, cinnamon, ginger, and nutmeg together in a large bowl.

Combine the coconut oil and honey in a small pan and melt oil over medium heat. (You can skip this step if your oil is not solid.)

After the coconut oil melts, stir in vanilla and salt.

Pour the liquids over the dry mixture and stir together.

Spread the mixture onto the parchment paper-covered pan and bake for 75 minutes or until very slightly browned.

After the granola cools, you can break it up and store in an airtight container for up to 2 weeks.

Recipe and photo submitted by Gena, Maypearl, TX.

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I think right about now we could all use something with a bit more nutritional value than a cookie…this yummy and nourishing powerhouse is perfect for breakfast or a pick-me-up that will have you back on track and going strong for hours.

Post-Holiday Power Smoothie

Servings: 2–3
Preparation Time: 5 minutes

Ingredients:

• 1 1/2 cups grass-fed milk, plain kefir or coconut milk*
• 1–2 tablespoons Virgin Coconut Oil, melted
• 4 soy-free egg** yolks (optional, but add lots of great nutrition and healthy fat for long lasting energy) – See Note below.
• 1/4 cup rolled oats
• 1 tablespoon green food powder
• 1 teaspoon vanilla
• 1 tablespoon raw honey
• dash salt
• 1 banana, fresh or frozen
• 2 cup frozen strawberries or any frozen fruit of your choice

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

Directions:

Blend all but the fruit until mixed. Add fruit, blend until smooth, and enjoy. To your health! 🙂

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

Recipe and photo submitted by Lydia, Salem, VA.

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Coconut, Peanut Butter Balls

Servings: 50+
Preparation Time: 1 hour

Ingredients:

• 1/4 cup coconut oil
• 1 1/4 cups organic creamy peanut butter
• 3/4 cup ricotta cheese
• 1/4 teaspoon vanilla extract
• 1/2 cup honey
• 1/16 teaspoon salt
• 1 cup + shredded coconut

Directions:

Line cookie sheet with wax paper. Soften coconut oil. When soft, add the peanut butter, ricotta cheese, vanilla, honey, and salt and mix well with a mixer. Place in the refrigerator for about 10 minutes.

Pour 1 cup of shredded coconut (might need more) into a small bowl. Remove mixture from refrigerator. Scoop a small spoonful of mixture and drop into shredded coconut. Using fingers or a clean spoon roll dough around in coconut to cover. Set on cookie sheet. Continue until all are formed/covered. The amount you wind up with will be determined by the size of your spoonfuls.

Place the cookie sheet in the freezer for approximately 30 minutes to set. Transfer to container and store in the freezer or the refrigerator. If you keep them in the freezer, they are like little bites of coconut/peanut butter ice cream which is how I like to eat them. This is my favorite snack, and I always have them in my freezer!

Recipe and photo submitted by Vicki, Pleasantville, TN.

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