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, November 23, 2010

Herb Roasted Pastured Thanksgiving Turkey

Hau'oli La Ho'omaika'i!
Happy Thanksgiving!
Mahalo! Thank you for visiting "Discover Coconut Oil"!
As the weather begins to turn toward colder times, why not add a healthy flavor of the tropics to your Thanksgiving Dinner this year?
After taking your turkey out of the oven, brush a generous amount of melted coconut oil over the entire turkey!
If you have never prepared a turkey before, click on the link below to watch a 2 minute video to see how easy it is to roast your own turkey!
Tropical Traditions - Recipe - Herb Roasted Pastured Thanksgiving Turkey
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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