You’re probably familiar with coconut. When I was a kid, I loved coconut. My dad would get out an ice pick and drain the coconut milk out the holes in the top. So good. Then he’d take his trusty hammer, crack open the shell, and scoop out the delicious meat. I could have eaten the whole thing.
Little did I know back then the nutritive value of that wonderful food. Coconut is a staple on many islands and rich in fiber, vitamins, and minerals. It also possesses healing properties unlike other oils and is used in traditional medicine in Asian and Pacific cultures. The reason for this is MCFAs.
MCFA stands for medium-chain fatty acids. Even though coconuts have a high percentage of saturated fat, MCFAs do not have a negative effect on cholesterol, and they help protect against heart disease. Coconut oil can also
· Boost energy and endurance
· Help protect against osteoporosis
· Improve digestion and absorption of other nutrients
· Reduce inflammation
· Support the immune system
· Aid in tissue healing and repair
· Protect the body against free radicals that cause aging
· Promote weight loss by increasing your metabolic rate
(Just to mention a few things)
And it’s lower in calories than other fats.
Coconut oil, a solid at room temperature, can be spread on toast (instead of butter), used in cooking (stir fry, sautéing), and even in baking. It gives a hint of coconut flavor to your food, but not so much that it’s overwhelming. Give it a try. You might discover a whole new love.
Coconut Rice (a milder version)
1 C Thai Jasmine rice (or other white rice)
2 C Water
1 tsp Coconut Oil
Dash of Salt
Black Sesame Seeds for garnish (optional)
Measuring Cups and Spoons
2-Quart Covered Saucepan
Combine all ingredients in pot and bring to boil over medium heat. Then reduce heat to simmer, cover with lid, and cook for 18-20 minutes. Remove from heat and let sit for 5 minutes. Fluff with fork and serve.