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Coconut is the superfood of the moment and with good reason.

Coconut oil has out grown its previous reputation of being lumped in with saturated fats as a food that clogs the arteries. In fact the opposite is true and it has been shown to be beneficial to the heart.

It is also anti-viral, anti-bacterial, anti-fungal, and anti-parasitic and therefore a massive bonus for improving our microbiome which influences pretty much every health condition in the body.

Coconut water is best drunk straight from the young green coconut. It is extremely rich in electrolytes. My fasting mentor in Thailand used to advise mixing the coconut water with celery juice for the ultimate electrolyte experience. The jelly like flesh can be scraped out and eaten and is rich in healthy fats, protein, vitamins and minerals.

I was delighted to see that my local supermarket is now stocking brown coconuts. They are the harder, hairy ones. They contain less liquid but the flesh is a substantial snack.

To open them, find the ‘eyes’ at the top of the coconut. These are the weak points that you can pierce easily with skewer. After draining out the water, wrap it in a towel and break the shell with a hammer.

Coconut oil is cold pressed from the hard coconut flesh. It is one of the best oils for cooking in as it is stable at high temperatures. It tastes really good in stir frys and curries but I also use it to cook scrambled eggs or pancakes. It can also be used instead of butter in many cake recipes. The oil is also a brilliant skin and hair moisturizer and surprisingly a weightloss aid.