Coconut Ginger Turmeric Popsicles

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We like to think of these as evolved creamsicles. The rich coconut milk lends a satisfying creaminess that blends so nicely with the pepper, warm vanilla, and cinnamon. And the gorgeous bright color? That’s the anti-inflammatory turmeric. 

INGREDIENTS

  • 1 can full fat coconut milk
  • 4 tablespoons of honey
  • 2 teaspoons ground turmeric
  • ¼ teaspoon ground black pepper
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 1 can full fat coconut milk
  • 4 tablespoons of honey
  • 2 teaspoons ground turmeric
  • ¼ teaspoon ground black pepper
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger

DIRECTIONS

  1. Add all ingredients to a high powered blender and blend until smooth.

  2. Pour the mixture into a popsicle mold and let them sit in the freezer for 1 hour.

  3. After 1 hour has passed, insert the popsicle sticks and let them freeze for another 4 hours or until completely frozen. 

Chocolate Avocado Mousse

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Few desserts are as rich and silky as this chocolate mousse. Made with coconut milk and avocado for optimal creaminess, and maple syrup, dates, and banana for non-refined sweetness, this version is equally indulgent as it is nutrient-dense. And  it only takes minutes to whip up, making it a perfect impromptu treat.

This recipe yields 12 ounces (three 4-ounce servings)

INGREDIENTS

  • ¼ cup coconut milk
  • 2 tablespoons maple syrup (or honey)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1 avocado
  • 1/4 banana (frozen or room temp)
  • 3 pitted dates
  • 5 tablespoons cacao powder
  • A pinch of sea salt
  • 60 ml coconut milk
  • 2 tablespoons maple syrup (or honey)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1 avocado
  • 1/4 banana (frozen or room temp)
  • 3 pitted dates
  • 5 tablespoons cacao powder
  • A pinch of sea salt

Directions

  1. Place all ingredients into a high-power blender, starting with the liquid ingredients first to cover the blade. Blend until smooth.

  2. Divide into 4-ounce mason jars and chill in the refrigerator until ready to serve. 

  3. Garnish with raspberries or cacao nibs to taste and serve chilled.

Tips

**Banana can be an overpowering flavor. Start with one-quarter and add more as desired for flavor and consistency. 

**A food processor may be used in lieu of a blender. 

Ginger Beet Smoothie

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Too often smoothies are made with the best of intentions but the finished result is a sugar bomb of fructose and little nutrition. This immunity-boosting recipe is the antidote. Beets boast an impressive lineup of iron, folate and B6, while spinach and strawberries pack loads of vitamin C. Add the antioxidants and bioactive compounds from the ginger, and you have a supercharged smoothie you can feel good about drinking daily.

This recipe yields 2 servings

INGREDIENTS

  • 1 large beet
  • 1 handful spinach
  • 1 inch fresh ginger
  • 1 handful strawberries
  • ¼ cup coconut milk
  • 1 handful ice
  • 1 large beet
  • 1 handful spinach
  • 2.5 cm fresh ginger
  • 1 handful strawberries
  • 60 ml coconut milk
  • 1 handful ice

Directions

Blend all ingredients in a high-powered blender and drink immediately. The mixture can also be stored in a Mason jar in the refrigerator for up to 3 days. 

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Carrot Ginger Soup

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Another satisfying soup recipe to whip up this winter is carrot ginger soup. This 8-ingredient recipe is simple and easy. With fresh carrots and a hint of ginger, it’ll make your chilly days brighter.

INGREDIENTS

  • 2 pounds carrots
  • 2 tablespoons coconut oil
  • 1 tablespoon sea salt
  • 1 teaspoon pepper
  • 2 tablespoons ghee
  • 2 yellow onions
  • 6 cups chicken broth
  • 2 tablespoons powdered ginger
  • 10 ounces coconut milk
  • 2 kilograms carrots
  • 2 tablespoons coconut oil
  • 1 tablespoon sea salt
  • 1 teaspoon pepper
  • 2 tablespoons ghee
  • 2 yellow onions
  • 1.4 liters chicken broth
  • 2 tablespoons powdered ginger
  • 15 ml coconut milk

Directions

  1. Roughly chop all carrots and toss them with coconut oil, salt and pepper. Evenly disperse them on a baking sheet and roast in the oven for 45 minutes at 375 degrees Fahrenheit / 190 degrees Celsius.

  2. In a dutch oven or large stock pot, melt the ghee over medium-high heat. Add onions and cook for about five minutes or until the onions are translucent.    

  3. Remove carrots from the oven and place them directly in the pot. Add chicken broth, coconut milk and ginger. Reduce heat to a high simmer and cook for about 20 minutes.

  4. Transfer to a Vitamix and blend until smooth. Taste. Season with extra salt or ginger as desired. Serve warm.

Tips

**As always, ghee can be substituted for a richer fat like leftover bacon grease or duck fat. Coconut oil also works.

**Blend the soup in two batches to avoid overcrowding the blender. Carrots are very fibrous, so you might need to add a little extra broth to help the soup move through the blades or for a thinner consistency. If you use an immersion blender, you don’t have to deal with transferring. This works just as well.

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Creamy Parsnip Purée

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Ghee and coconut milk complement the natural creamy flavor of the parsnips, which is one of our favorite root vegetables. As indulgent tasting as it is, this dish is much lighter than traditional potato purée while also being SIBO-friendly and low FODMAP. A comforting side that goes well with slow-cooked meats and vegetables, as well as juicy roast chicken.

This recipe yields 6 servings

INGREDIENTS

  • 1 pound parsnips
  • 10 ounces coconut milk
  • 2 teaspoons garlic or 2 large garlic cloves, minced
  • 1 tablespoon sea salt
  • 1 tablespoon ghee
  • 0.5 kilograms parsnips
  • 15 ml coconut milk
  • 2 teaspoons garlic or 2 large garlic cloves, minced
  • 1 tablespoon sea salt
  • 1 tablespoon ghee

Directions

  1. Peel parsnips and cut them in thirds. 

  2. Add a small amount of water to the bottom of a pot and bring to a boil. Add parsnips to a steamer basket above the boiling water and allow them to soften until they can be easily pierced with a fork.

  3. When cooked, remove steamer basket from pot and drain water. Add parsnips into the pot.

  4. Add coconut milk, garlic, sea salt, and ghee. Using an immersion blender, mix all the ingredients until the consistency is creamy and smooth.

  5. Serve as a side dish or as a spread under a braised meat dish, such as beef brisket.

Tips

**For those following a SIBO diet, omit the garlic and instead add fresh herbs such as rosemary and thyme.

**Depending on the size of parsnip, you may need to add more coconut milk to get a creamier consistency. 

**A food processor or a high-powered blender like a Vitamix can be used instead of an immersion blender.

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Maple and Cinnamon Sweet Potato Casserole

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As their name suggests, these root vegetables have a natural sweetness to them, which is enhanced when they’re cooked and blended with coconut milk and maple syrup then topped with a cinnamon pecan crunch. Creamy and comforting, this sweet casserole will make you forget the sugar-laden side dish of the past.

This recipe yields 6 servings

INGREDIENTS


  • For Sweet Potato Base:
  • 3-4 sweet potatoes
  • ½ cup coconut milk
  • ¾ cup maple syrup
  • 3 tablespoons coconut oil
  • ¼ teaspoon salt
  • ½ teaspoon vanilla
  • 2 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 2 eggs

  • For Pecan Topping:
  • 2 cups pecans
  • ¼ cup maple flakes
  • 2 tablespoons coconut oil
  • ¼ cup maple syrup
  • 2 teaspoons cinnamon
  • ¼ teaspoon sea salt

  • For Sweet Potato Base:
  • 3-4 sweet potatoes
  • 120 ml coconut milk
  • 180 ml maple syrup
  • 3 tablespoons coconut oil
  • ¼ teaspoon salt
  • ½ teaspoon vanilla
  • 2 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 2 eggs

  • For Pecan Topping:
  • 2 cups pecans
  • 32 g maple flakes
  • 2 tablespoons coconut oil
  • 60 ml maple syrup
  • 2 teaspoons cinnamon
  • ¼ teaspoon sea salt

DIRECTIONS

  1. Remove the skins of the sweet potatoes and roughly chop. Add a small amount of water to the bottom of a pot and bring to a boil. Add the sweet potatoes to a steamer basket above the boiling water and allow them to soften until they can be easily pierced with a fork.  

  2. Pour soft sweet potatoes into a Vitamix or other high-powered food processor.

  3. Add the rest of the ingredients for the base and pulse until fully combined, about 30 seconds.

  4. Smooth into a glass baking dish and set aside.

  5. Mix all the pecan topping ingredients into a bowl until well incorporated.

  6. Layer pecan topping mixture over top of the sweet potatoes. 

  7. Cover with foil and bake at 375 degrees Fahrenheit / 190 degrees Celsius for 20 minutes.

  8. Serve while hot.

TIPS

**If you do not have a high-powered blender or a food processor, a hand mixer works just as well to mix the sweet potato mixture. 

**I prefer the pecans to stay whole, but you can rough chop if desired.

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