Serves 4
1 English cucumber, chopped
1 avocado, peeled & pitted
1” ginger, grated
4-5 mint leaves
3 tbsp lime juice
1 cup coconut milk
1 tbsp agave nectar
Place all ingredients in a blender and process until smooth and creamy. This will make a relatively thick soup. If you want a thinner version, simply add some extra water or apple juice. Season with salt and pepper to taste. Serve chilled.
Coconuts have been recorded in text as far back as 1500 BC in the Hindu Vedic scripture where it was referred to as the “tree that gives all that is necessary for living” and was said to nourish the body, increase strength, and promote beautiful hair and skin.
The seed of the fruit of the coconut palm tree, coconuts have gotten a bad rap for their high fat content over the years. However it’s the highly refined version found in baked goods- which bears no resemblance to its natural counterpart- that we should be avoiding. Natural coconut oil is highly nutritive and has been used in Ayurvedic medicine for hundreds of years to treat many disorders. Coconut oil is the only other abundant source of medium-chain fatty acids, other than human breast milk. These MCFAs are converted into powerful health-promoting compounds in our bodies that have antiviral and antibacterial properties, enhance brain function, increase HDL cholesterol levels and help to protect against heart disease and obesity. They provide a quick boost of energy, help regulate blood sugar levels, support thyroid function and improve calcium absorption.
Coconut water (the liquid inside the seed) is 95% water, contains proteins, sugars & salts, and is one of the best sources of electrolytes, with the same mineral balance as human blood. Coconuts are also an excellent source of organic iodine, magnesium, potassium, selenium and zinc.
Check out these recipes using coconut…
Spinach Salad w Starfruit & Coconut
Coconut Chicken Tenders
Serves 4
2 packages chicken tenders
1 cup unsweetened shredded coconut
2 tbsp sesame seeds (optional)
1 tsp each salt & pepper
½ cup coconut milk
Couple tablespoons flour
Olive oil
Combine the shredded coconut, sesame seeds, salt & pepper in a shallow dish. Put the coconut milk in a separate shallow dish. Dust the tenders with flour, dip in coconut milk, then into the shredded coconut mixture. Be sure to coat the tenders thoroughly on both sides. Heat a few tablespoons of olive oil in a sauté pan over medium heat. Carefully add the tenders in and cook for about 5 minutes on the first side, until the coconut is golden brown, then flip over and cook another 3-5 minutes on the second side, or until the second side has browned and the tenders are cooked through.
Maple Ginger Soy Glazed Grilled Asparagus
Serves 4
1 bunch asparagus
2 tbsp soy
2 tbsp maple
1 tbsp grated ginger
1 clove garlic, grated
1 tbsp canola or peanut oil
Combine ingredients, soy through oil and mix well. Trim the asparagus stalks, place in a container or plastic bag then pour the glaze over. Toss well to make sure all asparagus are coated evenly. Let hang out in glaze, up to 30 minutes, until ready to grill. Preheat grill to medium-high. Place asparagus on grill and cook for 2-3 minutes, turn, and cook another minute or so. Asparagus should have some nice grill marks and be al-dente.
Spinach Salad with Starfruit, Coconut and Orange Vinaigrette
Serves 4
8 cups baby spinach leaves
2 starfruit, cut into thin slices
½ small red onion, thinly sliced
1 cucumber, thinly sliced
½ cup roughly chopped macadamia nuts
½ cup shredded coconut
¼ cup fresh orange juice
¼ cup canola oil
2 tbsp fresh lime juice
1 tsp honey
Salt and pepper
Spread shredded coconut out on baking sheet and toast in a 350 oven for 5-7 minutes, until lightly golden browned. Remove and let cool. Divide spinach leaves between 4 plates, or pile up on a platter for family style serving. Top spinach with starfruit, red onion, cucumber, macadamia nuts and shredded coconut.
For the Orange Vinaigrette, combine the orange juice, canola oil, lime juice, and honey. Mix well, season with salt and pepper to taste. Drizzle over salad just before serving.
