Raw Chocolate Coconut Haystacks

These are amazing to keep on hand for a super food treat

1 C coconut flakes
1/4 C agave nectar or honey
1/8 - 1/4 C raw cocoa powder
4 T cacao nibs
1/4 C coconut oil

2 TBSP – nut butter (optional)

Mix well
form into little shapes
let set in freezer

Note: Store in refrigerator


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Coconut Milk Ice Cream

1 Can whole coconut milk

1/3 Cup agave nectar

1 Tablespoon Vanilla

Add frozen or fresh fruit or some cocoa powder to create an individual treat

Mix all ingredients and place in ice cream maker and run for 20-30 minutes. Place in freeze. Take out of freezer and let stand at room temperature about 15 minutes before serving.


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Coconut Soup

This simple but flavorful soup is a good way to begin a rich meal like Thanksgiving dinner. Served in a mug, it is a powerful and comforting remedy for colds and sore throats. Also with Chicken and Mushrooms it's a meal.

3 cups chicken stock
1 fresh thumb-sized piece of ginger, sliced into thin coins
1 cup coconut milk
1 tablespoon fish sauce
2 teaspoons agave nectar
6 ounces leftover chicken
1 cup mushrooms, rinsed, drained and sliced in half lengthwise
1 medium carrot, julienned
2 tablespoons lime juice
¼ cup fresh cilantro, minced

1. In a pot, bring chicken stock and ginger to a boil, then reduce heat to low and simmer for 5 minutes
2. Stir in coconut milk, fish sauce, agave, chicken, mushrooms and carrot
3. Just before serving, stir in lime juice and cilantro
4. Serve

Recipe provided courtesy of elanaspantry.com


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Winter Greens with Carrots, Feta Cheese and Brown Rice

Dark leafy greens are the most nutrient-dense foods. That means that they contain more beneficial micronutrients per calorie than any other food, providing incredible nutritional bang for your buck, and in this case they're ready, and very tasty, in less than 15 minutes. Serve with lemon wedges for even more flavor.

2 carrots, shredded
2 bunches dark leafy greens (kale, collard greens or Swiss chard), tough stems removed, leaves very thinly sliced
1/2 red onion, finely chopped
Salt and ground black pepper to taste
1/4 pound feta cheese, crumbled - optional
1 (20-ounce) package 365 Everyday Value frozen Organic Whole Grain Brown Rice, prepared according to package directions

Put carrots, greens, onions, 1/4 cup water, salt and pepper into a large, deep skillet and toss well. Cover and cook over medium heat, tossing once or twice, until greens are wilted and tender, 10 to 15 minutes. Toss with feta cheese and spoon over brown rice.

Nutrition

Per serving (about 14oz/410g-wt.): 290 calories (70 from fat), 8g total fat, 4.5g saturated fat, 25mg cholesterol, 900mg sodium, 46g total carbohydrate (7g dietary fiber, 5g sugar), 11g protein

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Hearty Lentil Soup

This robust stew-like soup makes a wonderful dinner served with potato latkes and applesauce on the side. Store leftovers in the refrigerator or freeze in containers for future use.

3 cups uncooked green lentils, rinsed
3 quarts water
2 strips kombu (seaweed)
2 tablespoons canola oil
1 large yellow onion, chopped
3 large carrots, chopped
2 to 3 teaspoons balsamic vinegar (optional)
Salt and pepper to taste

Put lentils and water into a large pot and bring to a boil. Skim off any foam on the surface, then reduce heat to medium low, add kombu and simmer until lentils are tender, about 1 hour.

Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook until softened, 8 to 10 minutes. Add carrots and continue cooking until slightly tender, about 5 minutes. Remove skillet from heat and set aside.

During the last 20 minutes of cooking, transfer onion and carrots to pot with lentils. Once lentils are tender, stir in vinegar, salt and pepper and serve.

Nutrition

Per serving (about 17oz/474g-wt.): 280 calories (45 from fat), 5g total fat, 0g saturated fat, 0mg cholesterol, 230mg sodium, 46g total carbohydrate (12g dietary fiber, 4g sugar), 15g protein

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1. Substitute 2/3 cup agave nectar per 1 cup sugar.

2. Compensate for the moisture in the agave nectar by reducing other liquids added by 1 FL OZ per 2/3 cup agave used. You can also estimate the moisture to be approx. 20% of the agave used.

3. To avoid overbrowning, oven temperature should be reduced by 25 degrees F and baking time increased by about 6%.

This general guide should be suitable for most recipes, but don’t be afraid to tweak it to suit your personal taste.

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