1. Heat a soup pan over medium heat. Add coconut oil, swirl to melt and then add beets. Sauté, stirring occasionally, for 10 minutes.

2. Add garlic, ginger, and spices; cook 1 minute, stirring frequently.

3. Add water and bring to a boil. Reduce heat to simmer and partially cover. Simmer, stirring occasionally, until beets are fork tender, 10-15 minutes.

4. Add the juice of half a lime and 2/3 of the coconut milk, reserving the remaining 1/3 for topping. Using an immersion blender, blend until smooth. Alternatively, transfer the soup to a large blender and process, in batches if necessary, until smooth. Be sure to remove the center piece of the lid and cover the opening with a dark-colored dish towel (to prevent beet stains) while blending.

5. Return soup to pan and gently rewarm if it has cooled more than you would like. Divide into serving bowls and top each with a drizzle of the remaining coconut milk and optional garnishes as desired.

1. Preheat oven to 400°F.

2. Whip the egg whites to a stiff peak, 3-5 minutes.

3. Fold the coconut sugar, coconut, and cherries into the egg whites. (save the yolks for scrambled eggs or Natural Grocers Quick Hollandaise Sauce)

4. Line a baking sheet with parchment paper and using a tablespoon, scoop out individual macaroons onto the baking sheet. Using dampened hands, form each scoop into a mound.

5. Bake for 15-18 minutes, or until golden brown, then remove and place on a wire rack to cool.

6. While the macaroons are cooling, melt the chocolate squares in a double boiler or microwave.

7. Drizzle the melted chocolate over the macaroons. Allow the chocolate to set before serving. Store leftovers in an airtight container in the refrigerator.