Add more coconut!! Studies demonstrate anti-inflammatory and weight loss benefits from adding Medium Chain Triglyceride or MCT oils. One of my favorite fats, coconut oil and coconut butter, contains these fabulous fat-burning MCTs.
About The Book
This beautiful and inspiring recipe collection helps you incorporate nature’s perfect superfood—the coconut—into your everyday cooking. From tangy coconut yogurt for breakfast to creamy coconut curry for dinner, The Whole Coconut Cookbook showcases infinite ways to enjoy this nutrition-packed fruit.
With all of their creamy goodness and adaptability, coconuts are an indispensable ingredient in many recipes, from smoothies and curries to cakes and salads. Moreover, they are an incredible superfood, providing essential nutrients and healthy fats in recipes that are naturally gluten-free and dairy-free. In The Whole Coconut Cookbook, this amazing fruit is celebrated in all its glory, from the familiar coconut water, coconut oil, and sugar, to creamy coconut milk and coconut aminos. These ingredients shine in delicious recipes like Coconut, Ginger, and Cilantro Mussels; Coconut Sesame Noodles with Baby Bok Choy and Tamarind Dressing; Spicy Coconut Chips; and Coconut Orange Cookies. With a primer on the different parts of the fruit and a guide for using fresh coconuts at home, this beautiful book is perfect for anyone looking to incorporate this nutritional powerhouse into their every day home cooking.
Product Details
- Hardcover: 128 pages
- Publisher: Ten Speed Press (January 26, 2016)
- Language: English
- ISBN-10: 1607748053
- ISBN-13: 978-1607748052
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| photo credit: michael modzelewski |
The Friday #56
"This simple and flavorful vegan curry feels indulgent and satisfying. Well spiced, with ample amounts of ginger, paprika, cardamom, cinnamon, cayenne, and anti-inflammatory turmeric, it packs a lot of nutritional punch - and makes a great topping for cauliflower "couscous."Book Review
A valuable resource guide to many coconut ingredients can be found at the beginning of this wonderful book. If you're new to cooking with coconut like me, you'll enjoy learning about and creating some fantastic recipes with fresh coconut. The delightful square shaped hardcover book is easily organized with breakfast dishes, main courses, salads and sides and snacks. I especially like the cook's note added at the end of some of the recipes. The author shares healthy insights of nutritional value and explains what types of ingredients are being used. I have tried a few recipes from each section so far and I have found them to be accurate in portion servings, as well as discovering delicious tastes and aromas from the kitchen to the table. I am impressed with the coconut and its products. I will be incorporating this mighty ingredient to my everyday cooking. I love the information found here and the author's fresh approach in sharing her expertise with us.
5/5 stars! Excellent book. Recommend.
Sweet Potato, Spinach And Chickpea Curry
1 TBL. coconut oil
1 tsp. cumin seeds
1 medium onion, diced
4 cloves garlic, minced
1-inch piece fresh ginger, peeled and minced
Sea salt
1 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1 teaspoon sweet paprika
1/2 teaspoon ground cardamon
1/4 tsp. ground cinnamon
1 large sweet potato (about 1 1/2 pounds), peeled and cut into 1-inch cubes
1 cup vegetable broth
1 1/2 cups coconut milk
1 cup cooked chickpeas
Black pepper
1 pound baby spinach
1/3 cup flat-leaf parsley, finely chopped
Serves 4
Heat a Dutch oven over medium heat. Melt the coconut oil and add the cumin seeds. Toast the seeds, stirring often, until fragrant about 1 minute. Add the onion, garlic, and ginger with a pinch of salt. Cook, stirring occasionally, until the onion is translucent, about 5 mins. Stir in the turmeric, cayenne, paprika, cardamon, cinnamon and 2 teaspoons of salt. Add the sweet potato, broth, and coconut milk and make sure the sweet potatoes are immersed in the liquid by pushing them down with a wooden spoon. Raise the heat to medium-high, and bring to a boil. Redce the heat and simmer until almost tender, 10-15 mins. Stir in the chickpeas and add black pepper to taste. Add the spinach, in batches if necessary, and allow it to wilt. Do not overcook- keep it on the heat for 2 minutes. Stir in the parsley and serve immediately.
About The Author
Nathalie Fraise is a natural foods chef and nutrition educator, and the creator of the cooking app and food blog Vanille Verte where she shares tasty and healthy, nutrient-dense recipes. Her mission is to inspire people to reclaim their kitchen and cook for themselves and their families, as she firmly believes that this is the very best road to health and vibrancy.
"I received this book from Blogging for Books for this review."
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