Thai Coconut Soup
Makes 6–8 servings
(Gluten-free optional; Vegan optional)
Ingredients
• 1 Tbsp. coconut or olive oil
• 4 cloves garlic, minced
• 1 shallot, diced
• 1 red bell pepper, diced
• 2 carrots, diced
• 1 head cauliflower
• 1 tsp. ground cumin
• ½ tsp. black pepper
• 2–3 Tbsp. chili paste or Sriracha
• ¼ cup soy sauce or liquid aminos
• 2 limes, zest and juice
• 6 cups
Almond Breeze
Almond-Coconut Blend
• Two 13.6 oz. cans coconut cream
• Optional: 2 cups shredded or diced chicken or meat
alternative; 1 cup peanuts, chopped; 1 bunch fresh
cilantro; 1–2 sliced jalapeños; 1–2 limes cut into wedges
Directions
1. In a large pot, sauté garlic, shallots, bell pepper, and
carrots in oil with cumin and black pepper over
medium-high heat. Once vegetables start to soften, add
chili paste, soy sauce, and the zest and juice of 2 limes.
2.Whisk in almond-coconut milk and two cans of
coconut cream until mixture comes together. Add more
chili sauce, salt, or pepper as needed. Break up head
of cauliflower and add to soup base. Continue cooking
over medium heat until cauliflower is softened.
3. Serve as soup, or pour over shredded chicken or meat
alternative for a Thai sauce.
Serve with cilantro, jalapeños and lime wedges.
Sweet and Salty Chocolate Almond Cups
Prep time: 20 minutes
Cook time: 2–3 minutes
Makes 18 cups
Ingredients
• 1 bag milk, semi-sweet or bittersweet chocolate chips
• 1 cup
Blue Diamond
Dark Chocolate Snack Almonds,
coarsely chopped
• 24
Blue Diamond
Almond Nut-Thins, coarsely broken
Directions
1. Line 18 mini muffin cups with paper liners;
set aside.
2. Place chocolate in a large microwave-safe bowl;
microwave on HIGH for 2 to 3 minutes or until
chocolate is mostly melted; stir until completely
melted.
3. Stir in remaining ingredients and spoon equal
amounts into prepared muffin cups.
Below are just a couple recipes created by U.S. Ski and Snowboard Association team chefs.
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J A N U A R Y – F E B R U A R Y 2 0 1 8
