Nutrition and Physical Regeneration

I am a big fan of all things coconut: the milk, meat, water, and oil. Coconut is a prized nutrient dense food in many parts of the world. It is one of the few significant sources of saturated fat in the vegetable kingdom. It is so highly valued by Pacific Islanders (like the Kitavans, who have no measurable heart disease) that it is known as the "Tree of Life." In the days ahead you will see many posts exploring all aspects of the nutritional and medicinal value of the coconut and why it should play a significant role in your diet.

Since I rarely eat gluten grains I have on and off looked for a good substitute for making the occasional bread style item. Face it, bread and other cereal grains are really good as carriers for butter, for sandwiches, for eating with cheese, for cleansing your palate between glasses at a wine tasting , and for serving as an appetizer. Right now my best carrier for butter is the smashed baked or boiled sweet potatoes I eat on a regular basis. So it is nice to find a coconut flour recipe that works both taste wise and texture wise. I will be experimenting with making sandwich bread with coconut flour in the near future and I will report back with the results.

I'm not sure why in the video Elana uses grapeseed oil but I would recommend using coconut oil since highly unsaturated fats like grapeseed oil readily break down under high heat. Also ghee alone or in combination with coconut oil works wonderfully as well.

One final note, I would be very leery of using the extremely fructose rich (90%) refined agave syrup as a sweetener. It is not a healthy food. More about that in an upcoming post.