February 2012
| Get Your Taste of the Tropics |
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Known as the “tree of life” in Sri Lanka and christened “coco” by Spanish explorers, coconuts are a versatile food source. They possess some fascinating benefits which range from beating the bulge to fighting bacterial infection. Although, high in saturated fat, coconut oil is one of the few natural sources of medium-chain triglycerides (fats). These shorter fats are easier to digest so they are absorbed more effectively making them a ready source of energy, which is ideal for athletes. Despite being high in calories, coconut oil actually helps manage weight because it reduces fat storage and increases resting metabolic rate. But if you’re not a sportsman or watching your weight but you do struggle with fatty meals or you suffer with gall bladder problems you may also benefit from using coconut oil. This is because the fats in coconut oil are more soluble which reduces the reliance on the gall bladder making it an ideal alternative. The oil also offers some practical advantages being stable at high temperatures it is suitable for cooking and has a long shelf life (approximately two years). So why not give it a go with one of these tasty recipes? Hot Prawn & Fennel Salad (serves 6)- Take 3-4 tsp Coconut Oil and melt in a large wok, add 1 red chilli, which has been deseeded and sliced and 1 crushed garlic clove, add 1 sliced yellow and 1 red pepper and 1 large head of fennel. Saute until softened and then add about a kilo of raw tiger prawns, which you have shelled & deveined. Cook the prawns for 2 minutes on each side and finally add a handful of spring onions. Prepare a large serving bowl or platter with some wild rocket and radicchio. Top the leaves with the prawns and vegetables and finish with a squeeze of fresh lime and a sprinkle of Munchy Seeds chilli mix. Serve the hot prawn salad with Maharani rice. This delicious rice shares the nutritional properties of brown rice but has a light and aromatic taste. It has a lower GI than regular white rice so is the perfect addition to a low GL/GI diet. Coconut Crumbles (makes 12)- Heat the oven to 180C and grease a large baking sheet. Soften 50g of coconut oil and then beat with 50g of Zylosweet until soft and fluffy, add 1 tablespoon of agave nectar, beating all the time. Once the mixture is soft and fluffy add 1 egg and 1 tsp vanilla essence and beat well into the mixture. Finally add the dry ingredients including 50g of plain spelt flour, 1 tsp baking powder and 40g of porridge oats, 40g of desiccated coconut as well as 75g of mixed dried fruits (such as Urban Fresh Fruit’s mango) as well as some unsalted peanuts. Mix all the ingredients together and using a dessertspoon drop a spoonful of dough onto the baking sheet spacing well apart. Bake for 10- 12 minutes or until lightly golden. Remove from the oven and leave on a tray for a minute before transferring to a wire rack to cool completely. Store in an airtight container. |