Method:

1. In a frying pan, sauté the onions in cooking oil until slightly transparent.
2. Add sausage, jalapeno pepper and garlic.
3. Continue heating for about 1 minute and then transfer to a large sauce pan.
4. Add canned black eye peas, tomatoes & green chilies and bacon bits.
5. Cover and simmer for about 15 minutes.
6. Add coconut and stir thoroughly.
7. Serve hot over a bowl of white rice.

Notes:

1. Add a little annatto color to enhance the rich, creamy appearance of the soup.
2. If a thinner soup is preferred, just add hot water to the above formulation.
3. For richer coconut flavor, add more Coconut Cream Powder diluted with equal amount of hot water.

Method:

1. Rinse chicken, pat dry, then cut into strips and set aside.
2. Mix coconut flakes and ground flax seeds together on a dinner plate.
3. In a medium-large bowl, beat the egg.
4. Dip chicken strips in egg, and then roll each strip in coconut-flax mixture.
5. Heat the oil in a pan and sauté the chicken strips until completely opaque through the center.
6. Serve over a bed of mixed greens with Lemon-Olive Oil dressing.