Check out our Facebook Page for a Giveaway of this book starting August 4, 2016 and ending on August 8, 2016. Also, be sure to take advantage of the three free recipes listed below as well as a video featuring Heather Christo on the Today Show. Enjoy!
Three Free Recipes
CHOCOLATE-DIPPED COCONUT ICE POPS
Tags: VEGAN • KID FRIENDLY • GREAT FOR ENTERTAINING
PREPARATION 8 HOURS FREEZING TIME
COOK TIME 5 MINUTES
These fancy grown-up pops are like a frozen coconut candy bar. They are so pretty and elegant that I have even served them to dinner party guests—much to their delight!
2 cups unsweetened coconut milk
1 cup unsweetened coconut cream
1⁄2 cup unsweetened shredded coconut
1⁄2 cup granulated beet sugar
10 ounces soy-free vegan dark chocolate
1 teaspoon coconut oil
Toasted unsweetened shredded coconut, for garnish
* In a small saucepan, combine the coconut milk, coconut cream, shredded coconut, and sugar and bring to a boil over medium heat. Reduce the heat to low and simmer until the sugar has dissolved, 2 to 3 minutes. Set aside to cool slightly.
* Transfer the coconut mixture to a blender and puree on high until smooth. Pour the puree into 10 ice pop molds and add wooden sticks. Freeze overnight.
* Place a baking sheet in the freezer for at least 30 minutes.
* In a microwave-safe bowl, combine the chocolate and coconut oil. Microwave on high until the chocolate is mostly melted, about 75 seconds, then whisk until smooth. Let the chocolate cool a little.
* Put a sheet of wax paper or parchment paper on the chilled baking sheet. Remove the pops from the molds and place them on the baking sheet. Pour the melted chocolate over half of each pop while holding them over the bowl of melted chocolate (to catch the extra chocolate). Sprinkle them with toasted shredded coconut and place them back on the on the baking sheet. When you are all done, store the pops on the baking sheet in the freezer.
FRESH CORN AND MANGO SALAD
Tags: VEGAN • UNDER 30 MINUTES • KID FRIENDLY • NO SUGAR ADDED • MAKE AHEAD • HIGH FIBER • GREAT FOR ENTERTAINING • GREAT FOR POTLUCKS
PREPARATION 10 MINUTES
COOK TIME N/A
The first time I ate raw corn, I was shocked at how sweet and delicious it was. The little kernels burst in my mouth with a perfect little pop! When you pair raw corn with sweet mango and lots of fresh herbs, sharp red onion, and spicy chile, you get a salad that is absolutely perfect as a side dish or topping for any kind of protein. Frankly, I could just eat this whole bowl with a spoon.
2 ears fresh corn, husked
2 fresh mangoes, peeled, pitted, and diced
1⁄2 yellow bell pepper, cut into small dice
1⁄2 orange bell pepper, cut into small dice
1 cup cherry tomatoes, halved
1 red chile, minced
1⁄2 red onion, cut into small dice
1⁄2 cup minced fresh cilantro
2 tablespoons rice vinegar
Grated zest of 2 limes
2 tablespoons fresh lime juice
1 tablespoon avocado oil or olive oil
* Use a sharp knife to cut the corn kernels from the cobs. Place in a large bowl.
* Add the remaining ingredients to the bowl and mix well. Serve immediately or cover and refrigerate until ready to serve, up to 2 days.
KITCHEN SINK COOKIES
PREPARATION 15 MINUTES COOK TIME 18 MINUTES SERVINGS 24 COOKIES
When you clean out your pantry and find the tail end of a bag of chocolate chips, half a bag of shredded coconut, and a nearly empty raisin box staring back at you, it’s time to make Kitchen Sink Cookies. These are crisp, chewy, chunky cookies studded with coconut, raisins, pepitas, and melted chocolate—what’s not to like?
1 tablespoon chia seeds
3 tablespoons hot water
11⁄2 cups all-purpose gluten-free flour
1 cup gluten-free rolled oats
1 cup unsweetened shredded coconut
1 teaspoon kosher salt
1⁄2 teaspoon baking soda
1⁄2 teaspoon ground cinnamon
1⁄3 cup coconut oil
1 cup granulated beet sugar
1 teaspoon pure vanilla extract
1⁄4 cup sweet potato purée, canned or homemade (page 34)
1⁄2 cup soy-free vegan chocolate chips
1⁄2 cup raisins
1⁄2 cup pepitas
Preheat the oven to 350°F. Line two rimmed baking sheets with silicone baking mats or parchment paper.
In a small bowl, combine the chia seeds and hot water. Let sit until the mixture becomes jellylike, at least 10 minutes.
In a large bowl bowl, whisk together the flour, oats, shredded coconut, salt, baking soda, and cinnamon. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the coconut oil and sugar until well combined. Add the chia seed mixture, vanilla, and sweet potato purée and beat until incorporated.
Add the flour mixture and beat to make a creamy dough. Add the chocolate chips, raisins and pepitas and beat briefly to incorporate.
Using a 1½-inch scoop, set scoops of the cookie dough onto the prepared baking sheets, leaving 2 inches of space between them (they will spread). Bake for 16 to 18 minutes, until golden brown. Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Store in an airtight container for up to 5 days or freeze for up to 3 months.