Coconut rice and other fixings

Mmmmmm.... I love coconut. For years I avoided "fatty" foods like coconuts, avocados and nut butters because of their high fat nature. Since I've reunited with these wonderful foods I have learned more about their health benefits (and no, I did not gain weight because I started eating "fatty" foods).

Low-fat, low-cal, low-carb, light, fat-free... In a society that is packed full with contradicting views on what's healthy, how do we make a decision on what to eat? Here's my take on it: I know that fat is essential to our bodies, so I see nothing wrong with eating delicious, pure foods that are high in fat and calories.

What I'm skeptical about are these processed foods labeled light, fat-free, etc. What I want to know is what manufacturing/processing needs to be done to the food to make it low-fat or low-calorie? I believe that foods should be whole or pure, meaning that they are as close to its natural state as possible. When we are eating pure/whole foods we don't have to worry about detoxing from the chemical additives/preservatives and they are commonly much easier to digest and absorb nutrients from. Also, they tend to be very sustaining foods. When I need a boost, or if I need to eat something that's going to give me energy for awhile, I reach for something with a high-fat content. So, fats are good? YES. Enjoy natures lovely creations.

Back to coconuts! Coconuts have tons of health benefits such as their high calcium and vitamins A & E content. They also have immune boosting effects because of their anti-bacterial, anti-microbial, anti-fungal and anti-viral properties. I have also heard that coconut water is very similar to our own blood so that the nutrients it contains are extremely easy to absorb and use. You don't have to tell me twice! Let's eat some coconut.

I was cooking with friends this weekend and made a wonderful discovery: coconut rice. AMAZING! Enjoy!

2 c. uncooked brown rice
1 13.3 oz can coconut milk
2 c. water

Rinse rice. Throw into a rice cooker and cook (I also just discovered these cheap, amazing inventions). Or, bring water and coconut milk to boil. Stir in rice, cover and turn heat to low. Let cook for about 40-45 minutes, keeping covered. Fluff with fork and serve. This made a lot of rice. For less, do half the amounts above and save coconut milk for another dish (see below recipes).



One thing to be aware of when you're buying canned or processed food is the ingredient label. I cannot stress how important it is to know exactly what we're putting into our bodies. This is usually my suggestion: if you don't know what it is, you probably shouldn't be eating it. Just read the labels and try to find the purest form. I know that in our society this can be overwhelming and sometimes impossible. So, another suggestion I make is... when you can't find something pure, but you still want to eat it, put it in the Soul Food category. I believe very strongly in the power of our minds and I believe that if we're going to love and enjoy a food then that love and satisfaction will outweigh its negative properties. However, when we can, it is a good idea to treat our bodies the best that we can. As far as canned coconut milk goes, I have been able to find it pretty pure only containing water and guar gum. From what I've researched, guar gum is a natural derivative from guar beans, so it seems okay in my book.



Ok... back to food! This coconut rice recipe can be used for a variety of things. It would go great with Thai and Indian foods. This last weekend I cooked up some lentils and sauteed them with onions, garlic, grated ginger (with peel on to save time and energy), lime, cilantro, curry, tamari (to taste), spinach and coconut milk. It was delicious! By the way, for those of you who don't know, tamari is similar to soy sauce, but it's unrefined and wheat-free (good for people who are sensitive to gluten). It's natural salty taste makes it easy to use in recipes instead of salt.

Also, try this quick and easy Thai recipe that would go great on the top of coconut rice. Saute grated ginger, garlic and whatever vegetables you'd like (carrots, broccoli, onions, mushrooms, etc.). Add coconut milk and peanut butter until peanut butter is melted (I sometimes cut this with water to make it not so heavy). Season with cilantro, lime, and tamari (I like lots of lime). Then enjoy!

I tend to make large batches of rice and reuse it in different recipes throughout the week. Here's one more recipe that would be great for dessert or breakfast. Cut up fruit of your choice (I recommend mango or strawberries), mix it in with coconut rice. Top with either more coconut milk, almond milk, soy milk, etc. For an extra treat add soaked raisins. Enjoy!