Here’s a great early morning power shake for you.  This Strawberry Protein Shake also adheres to the Nutiva  3-2-2-1 Program recommendations, and we like that a lot.

This recipe won our January 2012 Recipe Club $50 Gift Certificate prize.  Congrats to Jennifer Monk, from Loveland, CO, who submitted this one to the Nutiva Recipe Club.

Ingredients:

3 Tablespoons Nutiva Organic Extra-Virgin Coconut Oil
2 Tablespoons Nutiva Organic Chia Seed (*made into Chia Gel – let sit at least 20 minutes)
2 Tablespoons Nutiva Organic Hemp Seed
1 Tablespoons Nutiva Organic Hemp Oil
6 frozen Organic Strawberries
1 Tablespoons Agave Nectar
2 cups Almond Milk

Directions:

Get out of bed, *mix Chia Gel, go take a shower.
After showering and getting ready for your day grab your blender.
Throw in the ingredients above, no specific order.
Let blend for a good 3 minutes or more.
Poor into your favorite breakfast glass and enjoy.
You will have energy and be satisfied beyond lunchtime. Makes it easy to eat light and healthy at lunch!

Give this delectable Coconut Oil Cranberry Orange Muffin recipe a try and wow all of your friends!

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Ingredients:

Muffins:

3 cups Fresh or Frozen (thawed and drained) Cranberries
1-2/3 cups Organic Cane or Date Palm Sugar
2/3 cups Nutiva Coconut Oil
½ cup Milk
2 teaspoons Vanilla
4 teaspoons Grated Orange Peel
4 Eggs
3 cups All Purpose or White Whole Wheat Flour
½ cup Coarsely Chopped Walnuts or Pecans
2 teaspoons Baking Soda
1 teaspoons Sea Salt
½ teaspoon Baking Powder

Glaze:
3 cups Powdered Sugar
1 Zest of 1 Orange
1 Juice of 1 Orange

Directions:

Muffins:

One batch makes 3 small loaves and 1 medium loaf in slightly less than 60 minutes at 350 in a conventional oven or 15 Texas size muffins ¾ full in 30 minutes on convection bake at 325.

Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°. Grease bottoms and sides of loaf pans (8.5″ x 4.5″ x 2.5″ or 9″ x 5″ x 3″) or muffin tins. Stir together cranberries, sugar, oil, milk, vanilla, orange peel and eggs in large bowl. Stir in remaining ingredients. Pour into pans or muffin tins. Bake 8″ loaves 50 to 60 minutes, 9″ loaf 70 minutes to 80 minutes, muffins 30 minutes (325 in convection oven) or until toothpick inserted in center comes out clean. Cool 5 minutes in pans on wire rack. Loosen sides of loaves from pans; remove from pans, and place top sides up on wire rack. Cool completely before glazing or slicing.

Wrap tightly and store at room temperature up to 4 days, refrigerate up to 10 days, or freeze. I usually pick up extra cranberries at Thanksgiving and freeze until Christmas. I make this and give it to friends at Christmas.

Another great variation is to fill the center of the muffins with several tablespoons of lemon curd before glazing. Use a frosting bag and a piping tip to add the filling. It sure provides another dimension to the flavor profile.

Glaze:

Variation of Glaze: For a richer glaze, use 2 tablespoons of softened cream cheese and 2 tablespoons Half and Half milk mixed with powdered sugar. Then add orange juice to desired thickness. Drizzle glaze on top and let roll down sides.

Prepare these little Cashew Coconut Squares for a quick on the go snack.  Much easier to make than most bars and full of Coconut Manna and Chia Seeds.

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Ingredients:

3 Tbsp Nutiva Coconut Manna softened
1/2 cup Raw Cashews
1/4 cup Raisins
6 Dates cut up
1/8 tsp Nutiva Chia Seeds
1/8 tsp Sesame Seeds

Directions:

Process all in food processor until coarse.

Press into a 4×6 inch dish.

Chill.

Cut into 12 pieces. Enjoy.

Recipe Credit: Joanne Shafer, Minnetonka, MN

Get ready for this Cocoa Coconut Surprise recipe stuffed with lovely Coconut Oil and Coconut Manna to pump up that flavor.

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Ingredients:

1/2 cup Nutiva Coconut Oil
1/4 tsp Peppermint Oil
1/2 tsp Cinnamon
1 tbs Raw Coconut Nector
1 tbs Raw Heavy Cream or Nutiva Coconut Manna
1 tbs Raw Cocoa
1 cup Go Raw Chocolate Granola

Directions:

1. Before mixing, the ingredients should all be at room temperature.

2. Stir in the granola after all of the other ingredients have been thoroughly blended together. The heavy cream can be substituted with coconut manna.

3. Refrigerate after all of the ingredients have been mixed. The coconut oil content will cause the mixture to solidify in the refrigerator.

Enjoy!

If you are in the mood for a sweet, delicious treat filled with Hempseeds, Chia Seeds, Coconut Oil and Coconut Manna you have to try this Coconut-Almond Cream Pie recipe!

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Ingredients:

Crust:
1&1/2 c. Raw Unsalted Almonds
1/2 c. Nutiva Hempseeds
1 Tbl. Maca powder (optional)
2 Tbl. Agave Nectar (I used Xagave organic white and blue)
3 Tbl. Nutiva Coconut Oil

Filling:
1 pt. MimicCreme brand sugar-free Almond and Cashew Cream
1/4 c. Nutiva Chia Seeds (white or black)
1&1/2 Tbl. Agave Nectar (I used Xagave organic white and blue)
1 c. Nutiva Coconut Manna
Shredded Coconut

Directions:

To make crust start by adding the almonds, hemp seeds, and Maca powder to a food processor.

Process these ingredients until the almonds are finely chopped. Add the agave nectar and coconut oil and pulse until all ingredients are mixed together and the mixture looks crumbly.

Take a 9 in. pie dish and push the crust mixture evenly throughout the plate making sure to go up the sides. Make sure that all the mixture is packed and then place the pie plate and mixture in the freezer.

While the crust is setting in the freezer add 1 c. of the almond and cashew cream to a mixer and blend until frothy (start on low and adjust to high so the cream doesn’t get all over you). After the mixture is frothy add the chia seeds and let set. This is when I started melting the coconut manna by putting the jar in a pot of hot water until it was a creamy consistency. Add the manna and agave nectar to the cream and blend until all ingredients are mixed together. The mixture will be really thick. Add the remaining almond and cashew cream add blend on high for about 1 minute. The mixture will be like a creamy pudding.

Remove the crust from the freezer and pour the filling into the crust. Spread filling evenly throughout the crust. Sprinkle with shredded coconut.

Cover with plastic wrap and place in refrigerator for at least 1 hr.

Enjoy! *Warning: This is a very rich treat!

Recipe Credit: Renae Hard, Oak Harbor, WA

Here is a really fresh smoothie to get your energy pumping.  Take all these ingredients, add in some Chia Seeds and Hempseeds and you are ready to take on the day!

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Ingredients:

1 tbsp Nutiva Chia Seed
1 cup Water
1 Banana, fresh or frozen
1 Orange Peeled, cut into chunks
1 cup Frozen or Fresh Pineapple or Mango (or a combination of the two)
3 -4 tbsp Nutiva Hempseeds
1 Stalk Celery
2 cups Rough Chopped Kale, Spinach, Parsley, Tatsoi, Dangelion Greens – or any combination of greens
Cinnamon, or Fresh Mint or fresh Ginger to taste (your choice)

Directions:

1. Put chia seed in the bottom of blender.

2. Add 1 cup water and let the chia seed soak while you prepare the other ingredients.

3. Add all the other ingredients and blend.

4. Serve. yum.

hint: I like the “green” taste of the smoothie, but if serious green is a bit much for you, let the smoothie mellow in the refrigerator for 15 minutes or so. I’ve found the the smoothies have a stronger green taste right after they’re made than 15 minutes later. Spinach also makes a mild tasting smoothie.

This is some good ol’ homemade ravioli with the added bonus of Coconut Oil, Chia Seeds, and Hempseeds!

Enjoy

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Ingredients:

Dough:
3 Eggs
2 Cup Flour
3 TBS Water

Filling:
1 Pound Butternut Squash peeled, seeded and cut into 1-2″ chunks
1/2 Cup chèvre (goat cheese)
1/4 Cup Nutiva Chia Seeds
1/4 Cup Nutiva Hempseeds
1/4 Cup Grated Pecarino Romano Cheese
Salt
Pepper
1/4 tsp Nutmeg

Sauce:
3 TBS Nutiva Coconut Oil
4 TBS Butter (We strongly recommend using only grass-fed, organic butter, or RAW butter, if you can find it.)
4 Cloves Minced Garlic
15 Whole Sage Leaves

Directions:

Dough: add flour and eggs in mixer with dough hook or in bowl and mix well adding water as needed. Dough is kneaded till elastic. Cover and rest 20-30 minutes.

Filling: mix butternut on an oven pan with melted coconut oil, salt and pepper, put in oven at 420* for 30min
remove mash with fork, add chèvre, chia seeds, hemp seeds, nutmeg and romano. mix and let cool somewhat

Pasta: make pasta in pasta machine flat rollers or knead dough and roll to 1/8″ or less and cut into 4″x12″ strips or whatever is manageable. place 1″ balls of filling on pasta, wet the edges and fold and press closed, trying to remove air. cut raviolis and place on a floured surface.

Sauce: Melt coconut oil and butter in pan, add garlic and sage cook till aromatic about 5-8min

In a large pot boil water and add pinch of salt, cook raviolis for 3-4 minutes, then add to sauce and serve garnish with hemp seeds, romano and serve with bread.

Recipe Credit: Brian Besummer, California

These little Goji treats are packed with some wonderful surprises like Coconut Oil, Chia Seeds, Hempseeds, and Coconut Manna!

If you have a recipe you would like to share with us you may do so by joining the Nutiva Recipe Club.

Ingredients:

Cacao Chips
Cacao Powder
Vanilla Hemp Milk
Z Sweet
Goji Berries
Cacao Butter
Mesquite Powder
Agave
Hemp Butter
Chopped Walnuts
Chopped Almonds
Brewers Yeast
Nutiva Coconut Manna
Nutiva Coconut Oil
Nutiva Hempseed
Nutiva Chia Seeds
White Chocolate

Directions:

1. Mix 1/2 cup of chopped walnuts, 1/4 cup goji berries, 1/2 cup of cacao powder, 1/4 cup mesquite powder, 1/2 cup of chopped almonds, 1 tbsp of brewers yeast, 1 teaspoon of z sweet, 1/2 cup of vanilla hemp milk, 1 tbsp of Nutiva Coconut Manna, 1 tbsp of Nutiva Ccoconut Oil, 1/4 cup of cacao chips, 1/2 cup Nutiva Chia Seeds, 12 ounces of hemp butter, 2 tea spoons of agave and 2 tbsp of chopped white chocolate.

2. Blend ingredients and then form balls.

3. Then roll balls in Nutiva Hempseed.

Recipe Credit: Daniel Johnson, Southern California

These Coconut Manna Munchies are a perfect after dinner treat and will surely keep your guests asking for more!

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Ingredients:

1 15 oz. Container Nutiva Coconut Manna
1 Tbsp. Cacao Butter
2 Tbsp. Cashews Chopped
2 Tbsp. Cranberries or Goji Berries
2 Tbsp. Cacao Nibs
2 Tbsp. Raw Honey
1 tsp. Maca
1/2 tsp. Sea Salt

Directions:

1. Gently heat Coconut Manna and cacao butter in pan on stove top until it is a pourable consistency.

2. Transfer to a glass bowl. Combine remaining ingredients and stir in to heated mixture.

3. Pour mixture evenly onto a rimmed, lined cookie sheet.

4. Allow to harden in the refrigerator for 20 minutes.

5. Remove, cut into small pieces.

Voilà! a quick and richly nutritious treat for guests.

Recipe Credit: Catherine Taubenheim, Milwaukee, Wisconsin

This is a great one for the holidays.  In fact, I made it this year for both Thanksgiving and Christmas.  It uses Nutiva Coconut Manna and Nutiva Hempseeds.  It also calls for Palm Sugar and Agave, so it is a bit on the sweet side.  If you don’t like Agave, you can play with Maple Syrup, which should work pretty well too.  I have tried the crust without the sugar, and it works, but one has to put in far more dates or the crust ends up on the bland side.

If you have a dehydrator, I would recommend soaking your Walnuts for about 8 hours, draining, and then dehydrating them for a good 12 hours before using them in the crust.  This significantly improves the flavor of the walnuts while removing their grittiness.

Enjoy!

Ingredients:

Crust:

• Walnuts – 2 1/2 cups
• 1/2 cup Medjool dates
• 1/4 cup Coconut (palm) sugar
• 1/4 cup Cacao nibs
• 1/4 cup Cacao powder
• 1/4 teaspoon sea salt
• 1/8 cup Nutiva Hempseed

Filling:

3 cups cashews, (soaked 2 hours)
1 cup Coconut Manna Milk (click HERE to learn what this is!)
3/4 cup Cacao Butter (Liquified)
3/4 cup Agave nectar
1/4 cup Lecithin Powder
2 tablespoons Vanilla extract
2 cups Cherries, pitted, and halved

Directions:

Crust:

1. Use a food processor to grind the walnuts into meal.

2. Add the Sugar, Dates, Hempseeds, Cacao Powder, Nibs and salt.  Process until mixed.  (you may need to do a little hand-mixing here, as the processor might get a little gummed up.)

3. Line a 9-inch Spring-form pan with parchment paper.  Shape the crust mixture evenly into the pan.  You’ll have some left to wrap up onto the sides, but not much.  You may simply elect to have crust only on the bottom, which will make it thicker.  Both are fine.

Filling:

1. Place the Cashews (drained), Coconut Manna Milk, Agave, Vanilla, and Lecithin Powder into a high-powder blender and process until very smooth. Add your liquified Cacao Butter and blend again.

2. Pour the filling onto the crust.

3.  Use toothpicks to push 2/3 of your cherries into the cake mixture.  Use the remaining cherries to top your cake.

4.  Place in freezer for a few hours.  This will firm it up.  Keep in refrigerator.  Let thaw for at least 2 hours