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.
I love soup. One of the reasons fall and winter are great times of year is that soup is almost always right! Even in Orange County, CA! I love pea and bean soups and have another recipe for Split Pea Soup on the blog but in this version, I use Trader Joe’s 10 Minute Barley in place of the potatoes and leave out some of the seasonings.
When making this soup, it is always about desired consistency. I used 8 cups of water/stock but you can always opt for more or less. It is all up to you and your personal preferences. I recommend starting out with 6 cups and adding more, a little at a time.
This soup can also be made in the crock pot and the dried, split peas can be soaked overnight to cut down on cooking time.
Any questions/comments, please let me know.
I always loved the idea of Brussels Sprouts with their complex and complete nutritional profile. I never really liked the taste of them, so I made it a mission to make them more palatable.
The recipe I created is a great option for those on both sides of the Brussels Sprouts debate.