Turmeric, Ginger Coconut Chutney

Servings: 1 cup
Preparation Time: 20–30 minutes

Ingredients:

• 9–10 medium sized fresh turmeric root pieces
• 1 ounce of fresh ginger root
• 4 cloves garlic
• 1/4 cup piñon nuts (or small serrano chili, de-stemmed)
• 1/2 cup fresh lemon juice
• 1/2–1 teaspoon salt
• 1 tablespoon coconut oil, melted
• 1/4 cup fresh coconut milk*

Directions:

Peel turmeric and ginger, then mince, mix, and set aside in a small bowl.

Mince garlic and chili (if you choose to add chili). Add them to the mix along with lemon juice, salt, melted coconut oil, and coconut milk.

Serve.

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

Mary from Santa Fe, NM, won $50 for this recipe and photo! Submit your recipes and photos here!

Flourless Ginger, Turmeric Cookies

Servings: 15
Preparation Time: 10 minutes

Ingredients:

• 1 cup coconut butter, softened (also known as Coconut Cream Concentrate)*
• 1/2 cup whole cane sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 heaping teaspoons ground ginger
• 1 teaspoon turmeric powder
• 1/8 teaspoon or more black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda

Directions:

Preheat oven to 350 degrees F.

Place the coconut butter, egg, and vanilla in a food processor and combine.

Add in the sweetener, soda, and all spices. Blend until combined.

Form dough into 1-inch balls and place on a parchment-lined cookie sheet. Press each cookie down with your palm. These don’t spread much.

Bake in preheated oven 10–15 minutes or until a bit brown.

These cookies are fragile when warm, so let them cool for a few minutes on the cookie sheet. Remove and let them cool completely on a cooling rack. They will harden as they cool.

Store in an airtight container.

*To soften the coconut butter, place the jar in a saucepan filled with water over medium heat. Make sure you have removed the top layer of coconut oil. Save it for another use.

Kate from Highlands Ranch, CO, just won $50 for this recipe and photo! Submit yours here!