Savory Roast Butternut Squash

Servings: 6
Preparation Time: 20 minutes

Ingredients:

• 1 organic butternut squash
• 1/2 bulb organic garlic
• 1/4 cup coconut oil
• salt, to taste
• fresh ground pepper, to taste

Directions:

Peel and de-seed the butternut squash and dice into 1/2 inch cubes. Mince the garlic. Mix together with coconut oil and add salt and pepper to taste.

Spread on a flat baking dish in a single layer.

Bake at 400 degrees F for approximately 1 hour or until tender. Stir occasionally. Serve hot.

Bekah from Tampa, Florida, won $50 for this recipe and photo! Submit your recipes and photos here!

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!

Split Pea, Vegetable, and Chicken Sausage Soup

Servings: 6–8
Preparation Time: 20 minutes

Ingredients:

• 2 tablespoons coconut oil
• 1 large onion, diced
• 1 cup carrots, diced
• 1 cup celery, diced
• 10 cups homemade chicken broth*
• 2 cups peeled and diced russet potatoes
• 2 cups green split peas, rinsed
• 2 teaspoons dried marjoram
• 2 teaspoons Himalayan Salt
• 3/4 teaspoon black pepper
• 1 bay leaf
• 1/2 cup grated Parmesan cheese
• 1 1/2 cups skinless, fully cooked chicken sausage, diced

Source ingredients that you know are pesticide free.

Recipe for homemade chicken broth here.

Directions:

Heat the coconut oil in a stock pot over medium heat. Add the onions and sauté until soft and just beginning to brown, about 7–8 minutes. Add the carrots and celery and cook for another minute, stirring a few times.

Stir in the broth, potatoes, split peas, marjoram, salt, black pepper, and bay leaf. Bring the soup to a boil, then reduce heat to low-medium. Cover pot and simmer for 60 minutes, or until the split peas are fully cooked.

Remove the bay leaf, stir in the Parmesan cheese, and remove from heat. Puree the soup in the pot using an immersion blender or in batches in a blender or food processor (then return soup to the pot).

Add the diced sausage and heat gently just to serving temperature. Taste and adjust salt and pepper, if needed, before serving.

Stephanie from Sierra Madre, California, won $50 for this recipe and photo! Submit your recipes and photos here.