Coconuts

As I'm sitting here in Thailand sipping on a coconut I thought it would be fitting to right about them. Coconuts are one of my favorite foods.

Coconuts have long been used for their health benefits. They are used widely in Thai, Indian cooking for many centuries. What's great about them is that the whole coconut can be used for both consumption and for material uses such bowls etc.. Coconuts are an exceptional source of lipids( fats) it contains 60% fat with most if it being saturated fat. Making it perfect for vegetarians and vegans. It helps build energy and blood and soothes internal membranes.Coconut milk quenched thirst and is packed full of electrolytes making it perfect for a hot summers day. The milk can also be used as a treatment for diabetes and Edema. 

Another amazing property is that the oil does not denature when heated above 240 degrees meaning that it does not go rancid when cooking and your food will taste sensational. Unrefined coconut oil us over 50% medium chain fatty acids(the kind that is not stored as fat) rather the body metabolises medium chain fatty acids into energy. It's also free from toxic fatty acids found in hydrated and refined oils. Coconuts are a complete protein making it a true super food. Packed with so much there is no way you can resist. 

There are many different forms to get coconut in:

Whole coconut

Shredded coconut

Coconut water

Coconut milk or cream

Coconut oil

Muesli Bar

Instead of buying heavily processed muesli bars make you own. They are so easy and you can add all sorts of nuts and dried fruit into the mix. This one is high in protein and essential fatty acids keeping you full.

All the ingredients are bound together by a mixture of butter and honey. The muesli bars can be kept in an airtight container for at least a week

Ingredients

1 cup of rolled oats/ Quinoa flakes

1 cup of unsweetened desiccated coconut

1/4 cup of sesame seeds

1/2 cup of sunflower seeds

1/2 cup of raw pumpkin seeds

1 cup of dried, unsweetened cranberries or sultanas

1/4 of flax seeds

2 tbs chia seeds

100 grams of butter (just under 1/2 cup)

1/2 cup of honey or agave syrup

Baking paper

Method

   Grease and line a 3cm deep, 16cm x 28cm (base) baking pan with baking paper. Cook oats, coconut, sesame seeds, sunflower seeds and pumpkin seeds in a frying pan over medium heat, stirring, for 8 to 10 minutes or until golden. Transfer to a bowl. Set aside to cool. Stir in sultanas and linseeds

Cook butter, honey in a small saucepan over medium heat, stirring, for 3 to 4 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer, without stirring, for 7 minutes or until mixture forms a soft ball when a little is dropped into ice-cold water. Add to dry ingredients. Stir until combined.

  Spoon the mixture into pan. Use a large metal spoon to press down firmly. Allow to cool. Cut into squares. Store in a foil-lined airtight container for up to 7 days.

Raw Asian Cabbage Salad

For the salad:

1/4 cabbage

1 bock choy

Alfalfa Sprouts

For the dressing:

1/4 tamari sause

1/2 cup of olive oil

1/4 cup sesame oil

Salt and pepper

Sesame Seeds

2 tsp raw organic honey

Squeeze of lime juice

2 clove sof garlic

Mix in jar together. This will keep for a couple of weeks.

Thailand

On my recent trip to thailand I fell in love with all the street stalls and fresh food markets. The food in Thailand is so fresh and beautiful and I love looking all the weird and wonderful thing they have to offer. Thought I would share a few pictures.

Enzyme Boost slushie

Papaya contain a lot of enzymes that are terrific for your skin. It contains high amounts of calcium, Vitamin A and Vitamin C as well as many other healing properties.Pineapple is another beautiful fruit that contain high amounts of enzymes and are amazing at this time of year.

Ingredients

1 cup of diced pineapple

1 cup of diced papaya 

1 1/2 cups of coconut water

1 tablespoon agave nectar

2 teaspoons vanilla extract

squeeze of lime juice

 Blend until smooth

Lemon and herb Roast Chicken

This dish is great for any occasion. I often make this as hits the spot in any season. It is important to include meat in the diet as a means of getting protein, magnesium and iron. Without these essential nutrients you will feel tired and run down. As I previously mentioned, magnesium is involved almost every metabolic process in the body. A deficiency can cause serious problems. When cooking a whole chicken you keep all the fat on which is one of the most nutrient dense food sources! This may come as a shock but it is important to eat all the fat (from organic meat), as this actually help you to loose body fat! Your body is programed to look at fat soluble vitamins in foods and lets you know that you are full when it gets it. If fat is lacking in the diet your body breaks down the lean protein in a similar way to the way it breaks down carbohydrates. This leaves you hungry and unsatisfied.  

1 whole chicken

Fresh rosemary

1 clove of garlic

Fresh basil

Sprinkle of paprika

1 lemon cut into two

Fresh oregano 

Method

Preheat the oven to 220c and coat chicken with the herbs.

Cut the chicken an place half a lemon inside and squeeze the other half over the chicken.

Bake in a baking dish with the breast side down to let all the juices to run.Cook for 30 mins and turn chicken over.

Cook the other side for another hour and then let it sit for 10 mins before you serve.

Dairy free Anzac Cookies

Oats are another quick meal option that is beneficial because it lower blood cholesterol and regulates blood sugar levels. Oats also have a laxative affect, which can lead to weight loss.I substitute regular flour for spelt flour and sugar with agave syrup this way it does not have a damaging effect on your blood sugar levels.Anzac cookies are always a crowd pleaser you can't go wrong!

Ingredients

1 cup of rolled oats

1 cup of wholemeal spelt flour

A pinch of sea salt

1 cup of shredded coconut 

1 tsp baking powder 

1 tsp agave syrup 

1/4 cup olive oil

Method

Preheat oven to 190 degrees Celsius.

Mix oats, flour, coconut, salt in a mixing bowl 

In a small pan heat the wet ingredients until agave has disolved.

Combine wet and dry ingredients until it forms a ball.

Roll the biscuit mixture into walnut sized balls and place in the oven for 10 minutes or until golden brown.