Coconut is a wonder food and I was thrilled to learn that Real Food Wednesdays was focusing on coconut this week. It’s flavorful, rich in nutrients and its oil is excellent for sauteing and baking. While I try to rely heavily on regionally grown foods in my kitchen, I make exceptions for nutritional powerhouses like unrefined extra virgin olive oil, fish and seafood and, of course, coconut.
The faintly scented oil from the coconut is rich in lauric acid – a saturated fat that is known for its antiviral, antifungal and antibacterial properties. Lauric acid is transformed into monolaurin upon consumption, and monolaurin has been known to destroy certain viruses and pathogenic bacteria. Further, only coconut oil and human milk fat contain lauric acid in any substantial amounts. Coconut oil is also thought to promote thyroid health and help to increase a sluggish metabolism.
Plus it just tastes so damned good!
Interested in incorporating more coconut into your diet? Try these recipes from the archives:
- Coconut Kanten with Wild Plums
- Coconut Shrimp Soup with Lime, Ginger & Chilies
- Coconut Fried Bananas
Lovage Soup for Spring
Moroccan Preserved Lemons
campfire roast chicken with flowering onion and dill
Our Daily Bread: No-knead Sourdough
A Story of Recovery (and a Recipe for Grain-free Carrot Cupcakes with Honey Cream Cheese Frosting)
A Recipe for Beet Kvass: A Deeply Cleansing Tonic
The bananas sauteed in coconut oil sounds so good! I need to buy some bananas so we can try it! Maybe on homemade ice-cream. Mmmm…..
I have some shrimp to use, now I know what to try, thanks for joining in!
Kelly
Kelly the Kitchen Kop´s last post: SHARE YOUR HEALTHY COCONUT RECIPES on Real Food Wednesday.
I brushed carrots and red beets with coconut oil and roasted them this winter. They were wonderful!!!
Oh and I made coconut ice cream this week. It is very yummy!! I found a recipe online and substituted cane crystals for sugar. I may try honey next time.