Thai Coconut-Butternut Squash Soup

This recipe is a soul warming soup, full of aromatic spices and bold flavor. This dish includes the Thai flavors of ginger and curry, made with coconut milk to make this soup extra creamy. Enjoy!

Makes about 4 servings

Ingredients:

• 1 butternut squash cut into cubes (this equals about 8 cups of cubed squash)
• 1 Tbsp of coconut oil
• 1/2 of a yellow onion, chopped
• 1 Tbsp of ginger paste
• 1/2 tsp of minced garlic
• 1 Tbsp of curry powder
• 1/2 tsp of chili garlic sauce (optional)
• 2 cans of lite coconut milk
• 1 Tbsp of lime juice
• dash of black pepper
• 2 tsp of soy sauce
• 2 Tbsp of fresh chopped cilantro
• 1/4 tsp of chili powder
• optional toppings: chopped green onion and roasted sunflower seeds

Instructions:

1. Put the cubes of squash into a large pot and fill with just enough water to cover the squash. Bring to a boil over medium-high heat. Once the water is boiling, turn the heat to low and leave it covered. Simmer until the squash is fully cooked. Drain the water from the pot. Remove the squash into a separate container for now.
2. Using the same pot on medium-high heat, sauté the onion in the coconut oil. Once the onion starts to soften, add the garlic, ginger, chili garlic sauce, and curry powder. Continue to sauté for 2-3 more minutes.
3. Now add the cooked butternut squash cubes back into the pot along with the coconut milk, lime juice, a dash of black pepper, soy sauce, cilantro, and chili powder. Bring the soup to a boil. Once it is at a boil, reduce the hear to low, cover the soup with the lid and simmer for 15 minutes.
4. Transfer the entire contents of the pot into a food processor or high speed blender and pureé until the soup is completely smooth.
5. Return the soup into the pot until you are ready to serve.
6. Serve each bowl of soup topped with some chopped green onion and sunflower seeds.

Benefits of this recipe:

-Butternut squash is high in antioxidants, boosts immune system, reduces inflammation, keeps bones healthy, and reduces symptoms of PMS.

-Ginger relieves nausea, treats cold and flu symptoms, aids in digestion, removes excess gas, reduces arthritis pain, detoxifies the body, prevents menstrual cramps, and prevents infection in the body.

The information on the benefits of the ingredients was researched from http://www.draxe.com

Mango Coconut Cream Pudding

This mango coconut cream pudding is perfect for a light, fruity dessert for summer. This pudding is served best chilled and topped with fresh fruit of your choice. Enjoy!

Ingredients:

• 2 Large Mangoes
• 1 Can of Coconut Cream
• 3 T Honey or Agave Nectar
• 3 T Fresh Orange Juice

Instructions:

1. Cut the mango into cubes. Put the chopped mango and orange juice into a high speed blender and blend until liquified.
2. Add the coconut cream and honey to the blender and blend on the lowest setting until completely blended.
3. Transfer the pudding to a large glass container. Refrigerate for at least 5 hours before serving so that the pudding can thicken.
4. To serve, spoon the pudding into small bowls. Top with fresh fruit or shredded coconut.

Benefits of this recipe:

-Mango lowers cholesterol, clears the skin, helps eye health, alkalizes the whole body, helps with diabetes, boosts immune system and improves digestion.

The information on the benefits of the ingredients was researched from http://www.draxe.com

Mango Coconut Squares

These mango coconut squares are no bake and easy to make. They are a flavor-packed treat made with healthy ingredients to satisfy your sweet tooth. Enjoy!

Preparation Time: 30 minutes

Ingredients:

• 1 1/2 C Dried Mango (I used an entire bag of Trader Joe’s Unsweetened & Unsulfured Dried Mango)
• 6 Pitted Medjool Dates
• 1 1/2 C Shredded Coconut
• 2 t Melted Coconut Oil
• 1/2 C Raw Unsalted Cashews
• 3 T Maple Syrup or Honey
• A Dash of Sea Salt

Instructions:

1. Combine all the ingredients in a food processor and blend until everything is finely chopped up. It may take several minutes until everything is processed.
2. Scoop the mango coconut mixture out of the food processor and press into a square  pan. Press the mixture down with your hands or a spatula until it is about 1/2″ to 3/4″ thick. As you can see from my photo below, the mixture didn’t cover the entire bottom of the pan. That is okay- you don’t want to spread it too thin.
3. Set the pan in the fridge to chill for about 20 minutes. When you are ready to enjoy, remove the pan from the fridge. Cut into large squares, mini squares, strips, or whatever your heart desires!
4. Feel free to top the mango coconut squares with shredded coconut or cashews.
5. This recipe makes about 6 2.5″x2.5″ squares. You can cut them down into smaller pieces to make more squares. Keep the mango coconut squares in the fridge to keep them fresh.

Benefits of this recipe:

-Dried mango can soothe inflammation in the skin, aids in digestion due to the fiber it contains, improves bone density, and boosts body circulation. However, dried mango is high in natural sugars, so enjoy in moderation.

-Coconut improves immunity, improves the digestive system, and boosts heart health.

-Cashews protect bone health and promote heart health. They also contain many important proteins and minerals such as calcium, magnesium, iron, zinc, and B vitamins.

The information on the benefits of the ingredients was researched from http://www.organicfacts.net

 

 

 

 

Homemade Creamy Coconut Yogurt

I have been waiting to post this until I got the recipe just perfect. And I think that moment has finally come! Coconut yogurt is SO good for your gut. It is rich in probiotics and contains beneficial bacteria that your body will love. Store-bought coconut yogurt can be delicious, but it always contains cane sugar, thickeners, and other additives. My recipe is very simple but still tastes like the good stuff. Enjoy!

Ingredients:

• 2 Cans of Unsweetened Coconut Milk (I recommend Thai Kitchen Brand. Do NOT buy the “lite” version, it will be too thin)
• 3 Probiotic Capsules (I used PB8 Brand)
• 3 T Maple Syrup
• A few drops of Organic Vanilla Extract

**You will also need a glass jar, a wooden spoon, whisk, cheesecloth, and a rubber band

Instructions:

1. Open the cans of coconut milk without shaking the can. Notice that there is a thick layer of coconut milk towards the top of the can. The bottom of the can is a thin watery-like substance. Spoon out the entire thick layer into the glass jar. Now, pour about 1/4-1/3 C of the watery-like substance (from each can) into the jar as well. Discard the cans with the excess liquid. 
   

   
2. Stir the coconut milk well with a whisk to remove clumps. It is important that you whisk it thoroughly, or else you will have problems with the yogurt later.
3. Open the 3 probiotic capsules and pour into the coconut milk jar. Using a wooden spoon, mix the probiotic into the coconut milk. Don’t use a metal spoon to do this as the metal may deactivate the probiotic. Make sure that it is evenly mixed around in the jar.               
4. Next, stir in the maple syrup and a few drops of vanilla extract just for some added flavor. I used 3 T of maple syrup but you can definitely use more if you like it sweeter. You could also use honey instead if you prefer.
5. Cover the top of the jar with cheesecloth and secure with a rubber band. Store the jar in a well lit place for 24-48 hours. I recommend leaving it on a window sill where the sun shines or underneath a kitchen light. The longer your leave the jar out, the more tart the yogurt becomes. I like to leave mine out for about 40 hours.
6. After 24-48 hours, put the jar in the fridge to chill. After a few hours of chilling, it is ready to eat! The consistency should be thick and creamy.
7. The yogurt will taste delicious by itself, but I like to top mine with berry compote and my homemade granola which you can find the recipe here.

 

Tips to making your yogurt perfect:

-Make sure you are using a good quality, dairy-free probiotic.

-The consistency of my yogurt is what is shown in my photo. If you prefer your yogurt to be more runny, make sure to add more of the watery-like substance from the can in step 1. Note: if you add the entire can of liquid, the consistency will be similar to kefir. But, you must add an extra probiotic capsule to make up for the extra liquid.

Benefits of this recipe:

-If you are lactose intolerant like me, this is a great alternative to traditional yogurt.

-Coconut Yogurt with Probiotics boosts immunity, optimizes the health of your personal gut microbiome, and is a potential cancer fighter.

The information on the benefits of the ingredients was researched from http://www.draxe.com

 

 

Coconut Multiseed Granola

I am a granola lover. I eat it almost every day on top of coconut yogurt, fruit, smoothies, etc. However, most store-bought granolas are loaded with refined sugar and other processed ingredients so I prefer to make my own. This granola is packed with Omega-3s, antioxidants, and many beneficial vitamins and minerals. You can easily interchange the ingredients to whatever you have in your pantry.  Enjoy!

Preparation + Cook Time: 35 minutes

Makes about 4 Cups of Granola

Ingredients:

• 1 C Oats
• 3/4 C Buckwheat Groats
• 1 1/2 C Coconut Chips
• 1/4 C Hemp Seeds
• 1/4 C Chia Seeds
• 1/4 C Flax Seeds
• 1 T Maca Powder
• 1/4 C + 1 T Organic Coconut Oil
• 1/4 C Almond Butter
• 4 T Organic Maple Syrup
• 1 C Dried Banana (chopped into small pieces)

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit.
2. In a large bowl, combine the oats, buckwheat groats, coconut chips, hemp seeds, chia seeds, flax seeds, and maca powder.
3. In a microwaveable-safe container, melt the coconut oil for 45 seconds. Remove from microwave and stir in the almond butter and the maple syrup.
4. Pour the wet ingredients into the large bowl. Stir to combine.
5. Line a large baking sheet with parchment paper. Spread the granola mixture on top of the baking sheet and place in the oven for 15 minutes. Remove from oven. With a spatula, shake the granola around. Bake in the oven for an additional 7-8 minutes until golden-brown.
6. Take the baking sheet out of the oven and let the granola cool for 20 minutes. Add the dried banana chips to the granola and combine.
7. Transfer the granola into a mason jar. I like to keep my granola in the refrigerator. This makes it super crunchy and fresh!

Benefits of this recipe:

-Maca Powder is rich in antioxidants, balances estrogen levels, and enhances mood. It also has a subtle butterscotch flavor which adds to the taste of the granola.

-The chia seeds, hemp seeds, and flax seeds are high in Omega-3s, protein and antioxidants, great for heart heath and skin, can lower cholesterol, rich in calcium, zinc, and iron, and are beneficial to your digestion.

-Oats are high in fiber, reduces heart disease risk, and lowers cholesterol.

-Buckwheat Groats are loaded with fiber which improves digestion. It is high in energy boosting B vitamins and is a great source of protein.

The information on the benefits of the ingredients was researched from http://www.draxe.com