MAX RECIPES

CUCKOO FOR COCONUT

By: Jessie Monds

It is great to be living in a time where information is so widely available. The downside to this, especially when trying to eat nutritionally, is the confusing process of sorting through contradictory information. Sometimes, it is difficult to know what is really true versus what is advertised to be true.

One such ingredient that has received a bad reputation over the years is coconut oil.
Coconut oil contains high levels saturated fat which people mistook to mean it was unhealthy. On the contrary, because of its unique chemical make-up, it actually helps to regulate healthy levels of LDL/HDL levels in the bloodstream and promote heart health.

Coconut oil is a nutritional powerhouse that helps to manage weight loss, support a healthy immune system, regulate and increase metabolism, provide an immediate vegan energy source, promote healthy skin and hair, and helps to regulate the function of the thyroid gland. Coconut oil is antimicrobial, antifungal, antibacterial, and an excellent antioxidant.

Coconut oil is a great skin and hair conditioner. Applied topically, it helps with skin problems such as eczema, psoriasis, dermatitis, dandruff and other skin infections. It is a wonderful massage oil, effective skin moisturizer, and great protector of premature aging.

Coconut oil is also the premiere oil to cook with. It has a long shelf life so will not quickly rancid like other oils. It has a higher smoking point than olive oil and is the preferred oil to use when sautéing and stir frying. It is also great in baked goods, creating a light and fluffy final product, and is delicious in this month’s recipe for zucchini, carrot, and coconut bread.

Coconut oil is sold in a solid form. It can be easily melted by placing it in warm water for a few minutes. This will liquefy the oil making it easy to add to baked goods or smoothies, rubbing on hair or skin, or, if you are a coconut lover, eating straight by the spoonful. I encourage you to welcome this amazing oil into your life; the positive health benefits are astonishing. MS&F

Jessie Monds is a Private Chef in Dallas, Texas with a focus on healthy, fresh, local flavors. Discover more of her tantalizing recipes at http://bodyandsoulfood.blogspot.com .

Zucchini, Carrot and Coconut Oil Bread
INGREDIENTS
1½ cups white whole wheat flour or whole wheat pastry flour
½ cup unsweetened shredded coconut
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
1 egg
1/3 cup coconut oil
1/3 cup unsweetened applesauce
1/2 cup brown sugar
1 teaspoon pure vanilla extract
1 cup shredded zucchini
1/3 cup shredded carrot
1/3 cup chopped pecans

DIRECTIONS
Preheat oven to 325 degrees and spray a loaf pan with natural cooking spray. Whisk together first seven ingredients in a large bowl. Whisk together eggs, coconut oil, applesauce, sugar and vanilla in another bowl. Add wet ingredients to dry ingredients. Fold in zucchini, carrots and pecans until just combined. Place into prepared loaf pan, smoothing the surface. Bake 50-55 minutes, until a skewer inserted into the center comes out clean. Cool in pan for 30 minutes then remove to a wire rack to cool completely. May be stored in the refrigerator for up to 5 days or tightly wrapped and frozen for up to 3 months. Makes one loaf.