Coconut is a miracle plant. Not only do I use coconut oil in my skin care products, I also like cooking with coconut milk.
Coconuts have a great nutritional profile and contain Vitamins C, E, B1, B3, B5 and B6. They also contain iron, selenium, calcium, magnesium and phosphorous. In addition they are a rich source of fiber.
In cooking, I usually opt for the Trader Joe’s light version for 2 reasons:
- It has a lot less unnecessary fat
- The can is BPA-free. Remember, BPA LOVES fat (even reduced fat).
When I was recently at a restaurant in Laguna Beach I enjoyed a simple coconut rice. However in my version I added some veggies and a dash of nutmeg to make it more satisfying.
Excellent and Quick Meatless Monday Option for dinner tonight!
I am not quite sure what makes me crave caramel this time of year. Perhaps it is because fall was always caramel apple season when I was growing up.
In addition to making a lot of pumpkin recipes leading up to Thanksgiving, I also find myself experimenting with caramelizing.
If you are not a fan of eggplant, you can always substitute zucchini or broccoli rabe.
We lived in Tokyo for 3 years and that is where we fell in love with soba noodles. The great thing about them is they are gluten free which means they will not leave you feeling over-stuffed.
This recipe can be also used by substituting rice for the soba noodles but I would recommend sticking with the noodles because they complement rather than overpower the veggies.