Findings from one of the world’s leading authorities on fats and oils,

Dr. Mary Enig, a Ph.D. nutritionist/biochemist has undertaken much of the coconut oil research in more recent years. Dr. Enig has classified coconuts as a "functional food," which provides health benefits above and beyond the basic nutrients. She has specifically identified lauric acid as a key ingredient in coconut products.

Tuesday, October 26, 2010

Crusty Coconut Shrimp Tempura Recipe

I know ... I know! You hesitate! You have concerns about using too much oil in your diet with deep frying. Right? It makes us uneasy to try a recipe like this! I understand! You say "Won't it raise my cholesterol? Clog my arteries? Cause me to gain weight? Doesn't coconut oil contain saturated fats and isn't that "bad" for me?"

Okay, okay! Most oils that contain saturated fats are made of the long-chain fatty acids which are unhealthy. However, remember that coconut oil contains the type of saturated fat which is rich in medium-chain fatty acids  or "oleic acid"!  Medium-chain fatty acids are easily digestible and easy on the liver! That's good for metabolism and it might even help your belly size! Recent studies show that coconut oil can lower your total cholesterol, boost your HDL “good” cholesterol, lower your LDL “bad” cholesterol, and shrink your waist size.

So, relax! Kick back and fry up some of my tasty "Crusty Coconut Shrimp Tempura"! ...and Enjoy!
Discover Coconut Oil

Find coconut oil typically in the supplement section at your local health food store or online on Amazon ... If this is your 1st purchase from Tropical Traditions they are offering a free book with ref #6618482

 “Effects of Dietary Coconut Oil on the Biochemical and Anthropometric Profiles of Women Presenting Abdominal Obesity,” Lipids Volume 44, Number 7 / July 2009. Authors: Monica L. Assunção et al.

PLEASE add your comments .... or even better, share YOUR FAVORITE COCONUT/COCONUT OIL RECIPE below!

1 comment:

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Tempura-Style Coconut Shrimp

10-12 large fresh or frozen shrimp (if frozen, thaw quickly in a bowl of tepid water)
1/2 cup regular white flour
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cayenne pepper (to make your shrimp spicy)
1 egg
1/3 cup ice water
1/2 cup dry shredded unsweetened coconut
1 cup coconut oil

Remove shells from shrimp, but leave tails on for easier cooking and eating. Set aside.
Make the batter by first mixing the dry ingredients together: flour, baking powder, salt, and cayenne pepper (if using).
Crack the egg into the flour mixture, then add the ice water, stirring to break the yolk and form a fairly smooth batter (don't worry if there are a few small lumps).
Deep fry shrimps at about 375 F, until they are brown.

Serves 4 as an appetizer, tapas plate, or party food.
Excellent eaten on its own, or served with a dip. ENJOY!

Coconut Bar

What's Up? 15th Annual Coconut Festival 2011 - Kapaa, Hawaii - October 1 & 2