{Be Nourished} Coconut Fever
Confession. I have a slight obsession with coconuts.
I used to hate the taste of coconut. But that was when the only coconut I had ever tasted was the sweetened stuff you find in the baking aisle. Yuck. It still makes me cringe.
Now that I have discovered the major health benefits of coconuts, I can’t stop using it.
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I put some variation of coconut in almost every single thing I make. Whether it’s cookies, soup, oatmeal, roasted veggies, trail mix, my daily coffee fix….yeah. I might go overboard, but I’ve never been healthier, and a large part of that is thanks to my friend, Mr. Coconut.
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Benefits & How to use:
- Coconut Sugar: Coconut sugar is low glycemic, meaning it is much less likely to spike your blood sugar than most sweeteners, and it also contains minerals such as magnesium and iron and 12 of the B vitamins. It also contains the vitamin inositol, which helps the body redistribute fat within the body, metabolize cholesterol, and is used to treat depression and panic attacks.
- Coconut Flour: It’s a dense flour to bake with, so it works best if it is used in conjunction with another flour. I usually use almond with it. Some recipes work great with just coconut flour, however, like scones. Coconut flour is high in fiber and contains protein as well. It also works well in batters…such as fried chicken or coconut shrimp. Yum!
- Unsweetened Shredded or Flaked Coconut: High in healthy fats, protein, and fiber. It has a natural sweetness, but doesn’t overwhelm. It’s a great additive to cookies and baked goods, curries and other Asian cooking, and trail mixes and granolas.
- Coconut Milk: Benefits include magnesium (a hard to come by mineral), lots of electrolytes like potassium, sodium, and chloride, phosphorus (good for bones), lauric acid (important for a strong immune system), high in healthy fats as well as fiber (which helps you feel fuller longer), and manganese (regulates blood sugar levels, alleviates PMS symptoms, and helps your body absorb vitamins). Coconut milk, even the flavored kind, has less sugar in it than dairy milk. It can be used in cooking in every way dairy milk is, and is often used in Indian and Asian dishes and curries because of the flavor and fat content. It’s also delicious to drink!
- Coconut Cream: This is the creamy part of coconut milk. If you separate the water from the milk (this naturally happens if you put a can of coconut milk into the fridge and don’t shake before you open it) you’ll have coconut cream on top. You can use it in coffee or, even better, you can make whipped cream out of it. And it’s so good!
- Coconut Butter: If you took a bunch of unsweetened coconut and put it into a food processor or high powered blender and let it blend for, oh, say 5+ minutes…it would start to steam and magically turn into coconut butter. Okay, it’s not magic. But it seams kind of like it. If you add a little sweetener or cinnamon, it’s a very healthy snack that will fill you up fast! (Here are some tips if you want to give it a try: http://www.marksdailyapple.com/10-tips-for-making-the-best-coconut-butter-ever/#axzz2gUJfhLe2)
- Coconut Oil: The best thing that came before sliced bread. Oh yes. Coconut oil is fantastic for frying because it has a high smoking point. It won’t release toxins into your food like olive oil and canola oil will. You can use it to replace butter, oils, and lard in baking and cooking. Coconut oil has antiviral, antibacterial, and antifungal benefits. It’s very high in healthy saturated fats. It can improve blood sugar levels and helps with mineral absorption. Many people use it on their skin, hair, and nails. It also tastes good. A good way to try it out is to fry an egg in some coconut oil. Buy it in an organic virgin form (not refined). I love Trader Joe’s coconut oil. It’s wallet friendly and tastes and cooks well.
Have I overwhelmed you with massive coconut-ness? Now you have a good resource to come back to. Cooking is fun, and being healthy feels great. Doing both? Even better.
