Coconut the Functional Food

Coconut the Functional Food

Coconut has gotten a bad reputation over the past few years. Just like eggs, coconuts are actually good for your health. Coconut is known as a “functional food” . Meaning it provides health benefits beyond its nutritional content. ( The American Dietary Association top 5 functional foods are salmon, oats, blueberries, low fat milk and yogurt.) It is very nutritious and rich in minerals, vitamins, and fiber. The Pacific Islanders use it as a source of food and medicine, they call it “The Tree of Life”

Some great reasons to add coconut to your diet are;

•  Coconut is ideal for people with food allergies. Coconut is regarded as hypoallergenic because few people are allergic to it. People with soy, wheat, dairy and nut allergy or intolerance find that they can have coconut oil, flour,and milk.
• Coconut flour is naturally low in digestible carbohydrates, contains no gluten,  is loaded with fiber and protein.
• According to the Mayo Clinic, the milk of coconuts has been proven effective in curbing the growth of certain cancer tumors.
• Coconut oil helps treat irritable bowel and improves digestion
• Stimulates liver to breakdown fat (bile). Promotes weight loss by speeding up the metabolism.
• Great for your hair and skin. Useful in treating eczema, and dry scalp. Reduces oily skin.
• Coconut water is better than most sports drinks,it contains all the electrolytes that your body needs, such as potassium and magnesium.
• Helps boost the immune system to fight off viruses.
• Reduces nausea
• Coconut water  may help dissolve kidney stones

Radishes

Many People don’t eat radishes, but they pack a big punch nutritionally. Next time you have a salad throw a few on.

Nutritionally

• Radishes are very low calorie root vegetables; contains only 16 calories per 100 g. However they are very good source of anti-oxidants, minerals, vitamins and dietary fiber.
• Fresh Radishes are rich in vitamin C; provide about 15 mg or 25% of DRI of vitamin C per 100 g.Vitamin C is water soluble, which means it is not stored in the body and you must replace it daily.
•  They contain  vitamin B-6, riboflavin, thiamin and minerals such as iron, magnesium, copper and calcium. 

• Helps in maintaining a healthy kidney, liver and gallbladder. It increases the flow of bile, and help to protect the gallbladder.
• The fiber helps improves digestion. Fiber lowers your risk of diabetes, heart disease, diverticulitis and colon cancer.
• Is a laxative, helps with constipation
• Detoxifies and purifies the blood
• Fights against certain cancers
• As a diuretic, radishes can help keep the kidneys healthy
• Can be used as an  expectorant for  a anti-congestive, radishes can relieve congestion and infection in the respiratory system

Valentines Heart Healthy Meal

Valentines Heart Healthy Meal

Spinach salad

Maple Glazed Salmon

Roasted Garlic Asparagus

Brown Rice

Warm Chocolate Souffles

Red wine

Balsamic dressing

1/4 cup balsamic vinegar
1 teaspoon dark brown sugar, optional*
1 tablespoon chopped garlic
1/4  teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil ( I like to use grapeseed oil)
If not using dressing right away, cover and refrigerate, whisking or shaking again before use.
Put all ingredients in a dressing bottle and shake well.
If using a good quality balsamic vinegar you should not need the sugar, but if using a lesser quality you might want the sugar to round out the dressing.

Great spinach salad

1 pound Spinach
1 cup dried cranberries
1 can mardrine oranges
1/2 container fetta cheese

1 tablespoon butter
3/4 cup almonds

In a pan melt butter and add almonds, cook till slightly brown.  Sprinkle over the top of the salad.

I also like to use this as a main course by adding chicken or tuna, salmon.

Roasted Garlic Asparagus

1/4 cup olive oil
4 cloves of garlic
2 tablespoons of fresh finely chopped parsley
2 pounds of Asparagus
Course sea salt
Freshly ground black pepper
preheat oven to 400 degrees
spread the asparagus in a single layer on a cookie sheet. lightly sprinkle with salt and pepper. Drizzle on oil, garlic and Parsley. Roast 8 to 10minutes until asparagus is bright green. Transfer to platter and serve admittedly.

Chocolate Souffle

4 ounces semi sweet or dark chocolate chocolate

1/2  cup ( 1 stick) butter

4 eggs

1 1/2 cups sugar

3/4 cup flour

1 teaspoon vanilla

preheat  oven 450 degrees

Makes 8 servings

Coat inside of ramekins with  non stick spray then lightly coat the inside with sugar.

Melt butter with chocolate in microwave

In a blender beat eggs till fluffy and sugar. Add flour and vanilla till thoroughly combined, slowly drizzle in cocolate mixture. Mix till chocolate is incorporated.

Fill each ramekin half way place on a baking sheet. Bake for 14- 15 minutes or till the tops are brown. The center will be runny.

Serve immediately, be careful the remekins will be hot!

The souffles can be made in advance and place in the refrigerator.  Just leave out at room temperature 30 minutes before baking