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, March 1, 2011

Is Coconut Oil a Superfood?

It's all the buzz ... coconut oil is one of the latest in the discovery of "superfoods" in the western world

At Raw Aura, a restaurant in Mississauga, Ontario, executive chef Douglas McNish uses coconut oil for all of his desserts. Coconut oil:
  • Regarded as healthiest fat on the face of the planet
  • Boost your metabolism, helping you burn calories at a higher rate
  • Increases your good cholesterol
  • Has anti-viral and anti-bacterial properties which would help your immune system
  • Best for cooking because it has a very high smoking point, so it won't burn; therefore no carcinogens
McNish is sold on coconut oil, saying not only does it make food healthier, it tastes great too.
"It's also really good for people who work out. If you are going to have a pre-workout shake or smoothie, (coconut oil) is digested very easily and is great for sustained energy," 
~Laurence McMulkin, holistic nutritionist, Beaches Wholesome Food Store in Toronto

Full article by Christina Stevens, Global News: Monday, February 28, 2011
http://www.globalsaskatoon.com

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
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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

PREPARATION:
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