Nuts About Coconuts:
Everything You Need to Know
About This Supreme Health Food
By Dr. Joseph Mercola with Rachael Droege
Coconuts are one of the most nutritious of all fruits, but
unfortunately in the United States they are also one of the most overlooked.
Coconuts are not a traditional part of the American diet, but have been a
staple food to many populations, such as island and Asian cultures, for
centuries.
There are several different ways to enjoy fresh
coconuts, which can be young or mature. Young coconuts have either a green
shell or a white
“husk” if the outer shell has been removed while
mature coconuts are the more familiar-looking brown, hairy variety. The
nutrients and physical
Most
people think that coconut milk is the liquid inside the coconut, but this is
not the case. The liquid inside the coconut is known as coconut water or juice,
and coconut cream is made from pressing the coconut meat. Coconut milk is made
from the expressed juice of grated coconut meat and water.
Coconut oil, on the other hand, is the fatty oil
that comes from the coconut meat. It’s important to note that coconut oils on
the market vary dramatically in terms of quality. Low-quality coconut oils,
which should be avoided, are processed by chemical extraction, using solvent
extracts, which produces higher yields and is quicker and less expensive.
However, the oils contain chemical residues and many are also hydrogenated,
bleached and deodorized.
High-quality coconut oil is a completely different product and
is truly the healthiest oil you can consume. It is the only oil that should be
used for cooking, as the fat is stable and less susceptible to heat-induced
damage that can lead to trans fat.
Because of these drastic variations, my team and I here
researched coconut oil extensively until we found the ideal source. I now
highly recommend and offer you what is clearly the premier brand of virgin
coconut oil in the United States, Tropical Traditions. This virgin coconut oil
is not only certified organic, but it also met all our other requirements,
including no GMO ingredients, bleaching, deodorizing, refining or
hydrogenation. Tropical Traditions also uses fresh coconuts (not “copra” or
dried coconuts like most oils) that come from a rural region of the Philippines
untainted by urban pollution.
Coconut
can be safely added to most everyone’s diet, but to determine which type of
coconut is best for you you’ll need to determine your metabolic type. Young
coconuts are good for most people, but are particularly good for carb and
mixed types. Mature coconuts, on the other hand, are best for protein
types.
Some
U.S. supermarkets do not carry fresh coconuts. However, they are widely
available in ethnic grocery stores, such as Asian or Latino markets, farmers’
markets and health food stores. If you are unable to locate a source near you,
try requesting them at your local health food store, as many will carry them
upon request.
The first part of March I visited Jamaica for one
week and was absolutely delighted to find that you can actually purchase young
green coconut water in the store in bottles just like one purchases bottled
water. I am actually in the process right now of determining if we can import
this into the United States for sale here as it would be an absolutely stunning
health food, especially if one ferments it into kefir water. I will be writing
some articles about this amazing probiotic, fermented food in the near future.
And once you’ve brought your coconut home you can
read my article on raw coconuts that was posted last year for more
information—such as how to
NOW
there is one warning with coconuts. Never give anyone a KNIFE and tell them to scoop the meat
out of a round shell. That will put gashes in one’s hands at best, lose you
fingers or chunks of hand at worst. Break shells sufficiently that you
can pry the meat out. Watch blades of knives don’t snap and go flying, too.
GREAT COCO RECIPES:
PROTEIN BREAKFAST FAMILIA: Take any breakfast cereal that you
like, cooked oatmeal or raw uncooked oatmeal that has been soaked overnight in
some orange juice; or you can use your favorite dried breakfast cereals. To
this, add a three tbspoon to quarter cup slog of real yogurt, (the kind that
bleeds when cut,) a squeeze of honey, some maple flavoring. You need to
pre-prepare almonds and coconut. Because breakfast is a quick meal. Almonds are
soaked for an hour, peeled. Coconut needs to be shelled. If you put both in a
blender or food processor, you could further make them easy to add to cereal,
but you’d need to store them in a jar in fridge, ready to go. Little extras: orange peel grated,
dried cranberries, raisins, dates.
HEALTHFOOD CANDY -
Sunflower-Sesame Treats
3/4 cup
sunflower seed meal
1/4 cup
tahini (ground sesame seed) Avail ethnic markets/healthfood store.
Or
soaked, peeled, ground almonds
1/2 cup
unsweetened coconut shreds
1/4 cup
honey
1/3 cup
toasted wheat germ
1/3 cup
finely-chopped dates or raisins
lemon
peel, lemon juice
2tbsps
toasted sesame seeds, grind tsp salt into it.
1. Mix
ingredients in medium-sized bowl.
2.
Separate mixture into two portions. Place each portion
on a
separate piece of wax paper. Form into rolls. Wrap
securely
in wax paper and store in refrigerator.
3. When
sufficiently chilled, remove from refrigerator;
unwrap
roll and cut into one-half inch pieces. Serve as a
snack or
accompany with fruit after a hearty meal. Yield:
two
4-inch rolls.
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COCONUT
PIES, UNFORGETTABLE DESSERT!
THIS DISH
WILL WOW YOUR PARTY GUESTS! CREAM PIEs FIRST
http://www.epicurious.com/recipes/food/views/classic-toasted-coconut-cream-pie-358561
FRENCH COCO PIE, half the sugar tho and no margarine, use butter!
http://allrecipes.com/recipe/20467/french-coconut-pie/
~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~
COCONUT
LEMON ALMOND MARZIPAN CAKE- I can never
decide which cake is my favorite, lemon, coconut, fruit cake or almond
marzipan, so I have all FOUR
COMBINED. Is this greedy or schizophrenic? To make sure it’s a healthy dish, I
use ghee not butter, whole grain or unbleached flour and succanet which isn’t
as bad for us as sugar. And I get aluminum free baking powder. And I whip egg
whites to a major froth, like meringue, as that lifts the batter also.
INGREDIENTS: 3 cups whole grain or unbleached flour, 2 cups Succanet sugar or real sugar, 2 cubes
room temp butter, or 1 cup cold clarified butter which is called ghee, 4 or 5
eggs depending on size, (separate yolks from whites carefully, fridge whites
while you work.) A can of coconut milk, extracts, spices, nuts, dried fruit of
high quality, from healthfood store, soak them in fresh lemon juice, like
cranberries, dates, cherries and currents or yellow raisins, those are my
favorites. THEY RECONSTITUTE with the lemon juice soak. Use the unsulphured dried cranberries, cherries,
dates, figs are avail at reg. Sulfites used to dry commercial fruit said not to
be good for us..
METHOD: Cream 2 cubes butter, four yolks, (reserve whites to make
a meringue to help 'lift' the cake.) Sugar or Succanet to taste (actually, this
IS real sugar but with all the vitamins), add your extracts: coconut, almond or
vanilla flavoring, plus plenty of orange & lemon zest, beat until
creamy. To make a birthday type
cake, I use canned or real coconut milk as liquid in the cake along w. liquid fruit
is soaked in. To make a FRUITCAKE style, I use orange juice and milk as
liquids. Lemon rind can go in with it. SIFT DRY INGREDIENTS. Then, we
are going to slowly add them to the creamed butter/yolk/sugar ALTERNATING each
addition of dry with liquid. Finishing with dry. You need 2-3 cups sifted whole
grain flour. (Now, you must sift out and throw away the bran) As white flour is
toxic, cloggy, use Kamut flour.
Healthfood stores can advise which flour is suitable for cakes. I say,
sift bran, any flour is. At last sift, mix flour with 3 tsp aluminum free
baking powder. WHEN YOU put flour in, add a dose of flour followed by a dose of the liquids. You will
now take the LIQUID THAT DRIED FRUIT WAS
Re-CONSTITUTED IN, and add orange juice or milk or coconut milk straight
out of coconut or can. Add liquid, stir a little bit, then another 1/2 cup dry ingred, then another dose of the
juice/lemon/coconut milk liquids, stirring until batter feels right. For a light cake, the minimum of flour is
used. If you feel it's OK at 2 cups dry ingred, quit there. Now, ---the fluff
factor!
SEPARATELY,
BEAT EGG WHITES TO peaks. Fold stiff
whites into the cake batter, verrry delicately. FOLDING is an artform. The
rubber spatula is best tool for that. Then put a lot of pecans or walnuts in batter using a
dusting of flour on them. THEN ADD DRIED FRUIT (Now, take that batter and add
all dried fruit that you soaked in
lemon juice several hours before but to do this, pat fruit dry, flour lightly)
and fold into the batter. We used the juice they were soaked in, in the LIQUID
section of the cake. BAKE: Turn into buttered, floured or paper lined pans, (cupcake best for gifts, or
fruitcake tins) put in very hot oven for the initial 4 minutes. It solidifies
from the heat. But this is too
fast an oven to cook the thing through to the middle, because it would burn
outside black before inside was cooked, so then the trick is, you open door slightly, turn oven down to
325, ( a slow oven) finish to a deep golden brown color. Remove gently. COOL on rack.
SOUR
LEMON FROSTING- with powdered sugar and
real lemon, this frosting enchants the tongue. Use 1/2 cube butter beaten with
a lot of lemon rind, then a whole box of powdered sugar added 1/3 at a time
with real lemon juice and lemon rind added after each dry sugar addition. As we
want several different but clear flavors, we will slice fruit cake in two, fill
middle with real almond paste (homemade. )
ALMOND
PASTE: grind a 1/2 lb to an lb. of
blanched almonds (boiling water, only one minute then you peel them) with some
boiled sugar
syrup and
almond extract. European bakers mix it half with powdered sugar, knead it into
dough and store it in waxed paper for a lot of time, like two weeks so it
breaks down a little, then they knead it some more with the sugar when it's
broken down. I don't bother. I
just make my marzipan and use it. BROKEN DOWN food doesn't appeal.
DECORATION- The third, clear flavor of our cake is coconut. And it’s
so glam, we’ll use it in a visible area. Cover entire exterior frosted cake
with shredded sweetened coconut. Soak more dried pineapple in lemon juice, decorate outside of cake with
these pieces.
HOLIDAY
OPTION: At Xmas I fill the same cake
batter with unsulphured dried
fruit, dates, raisins, dried pineapple, dried cranberries, dried natural
cherries, pecans, walnuts. I bake in loaf
pan, no frosting. When cool, wrap cake in cheesecloth soaked in brandy and then plastic. Mail them
to pals. Thrift stores have baskets,
paint these w. spray paint, also METAL COOKIE CANS, CLAY cookie jars,
all kinds of old stylish nostalgia things you can use for fresh baked cookies which when cool are best air
tight. GOURMET COOKING Stores are too costly. DISCOUNT houses have bon bon
papers, fluted baking cups. Save
old Candy boxes all year long.
ALL
YEAR ROUND SNACK. Cocos cost a buck each
at ethnic markets. Throw a nail thru those two holes, or eyes. Drain liquid.
Take it out on concrete, whack with hammer. Freeze in a bag ..stick the pieces
in freezer so that meat loosens.
Or toast in the shell, 325 for enough minutes that flesh loosens. Store
in plastic bag in fridge. When kids are hungry give them a piece with some
dried fruit.
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Our 'POSTER-BLOGGER' is ANITA SANDS HERNANDEZ, Los Angeles Writer, Researcher, mother of 4 and career Astrologer. Catch up with her websites TRUTHS GOV WILL HIDE & NEVER TELL YOU, also The FUTURE, WHAT'S COMIN' AT YA! FRUGAL LIFE STYLE TIPS, HOW TO SURVIVE the COMING GREAT DEPRESSION, and Secrets of Nature, HOLISTIC, AFFORDABLE HEALING. Also ARTISANRY FOR EXPORT, EARN EUROS....* Anita is at astrology@earthlink.net ). Get a FREE natal horoscope "my money/future life" reading now + copy horoscope as a Gif file graphic! No smarter, more accurate DESTINY reading out there!
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