Did you know there’s only one species of palm tree that can bear coconuts? It’s called the Cocos nucifera. The widespread distribution of this common palm occurred naturally because coconuts can float and travel across entire oceans, allowing them to seed in new lands. The coconut is highly regarded in Ayurvedic medicine (a natural system of medicine dating back more than 3,000 years in India). Early Sanskrit writings reveal the coconut palm tree as the “tree that gives all necessary for living,” referring to how every part, from roots to fronds, can be utilized. The Indonesian saying, “There are as many uses for coconut as there are days in the year,” also highlights the versatility of this food.
HEALTH BENEFITS OF COCONUTS
Have you ever heard of “manganese for the knees?” Coconut milk is an excellent source of manganese and other minerals, including calcium and iron, that support bone health. It’s also a source of easy-to-digest fats for improved metabolic health.
Coconut milk contains medium-chain triglycerides (MCTs), a specific type of fat that’s easily used by the body for energy instead of being stored away. MCTs increase the body’s metabolic rate, helping you to lose weight and feel more energised.
Almost 50 percent of the fatty acids provided by coconuts are in the form of lauric acid, which is a fatty acid shown to have antimicrobial properties. Lauric acid supports the immune system and can help the body fend off viruses and bacteria, such as H. pylori and Candida. If you’re familiar with the practice of “oil pulling,” which is essentially the use of coconut oil as a mouthwash, lauric acid is responsible for that mouth-cleaning effect.
Coconut milk is popular today for its many health benefits and culinary applications. It finds its place in savoury dishes and decadent desserts alike. Plus, it’s a delicious and creamy alternative to dairy milk.
MINI ROUND-UP
- Cha’s Organics Coconut Milk
- Vita Bio Organic Diced Tomatoes
- Simply Organic Coriander Ground
- Lundberg Organic Brown Basmati Rice
(NO BUTTER) BUTTER CHICKEN
Try adding more warming spices to your menu as the nights get cooler. This dairy-free take on butter chicken combines tender chicken simmered in a fragrant blend of creamy coconut milk, tomatoes, and spices—a meal sure to warm you up! Enjoy over steamed brown rice for an added boost of B vitamins.
CURRY INGREDIENTS
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2 Tbsp avocado oil
- 6 boneless and skinless chicken thighs, chopped into 1-inch pieces
- 1 medium white onion, diced
- 1 Tbsp fresh minced ginger
- 4 cloves garlic, minced
- 1 can (398 ml) of diced tomatoes
- ½ c coconut milk
- 2 c cooked brown rice, for serving
INSTRUCTIONS
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Combine spices in a small bowl.
- In a mixing bowl, season the chicken with half the spice mix. If time permits, cover and refrigerate for 30 minutes or up to an entire day.
- Add the avocado oil to a large pot over medium heat. Once hot, add the seasoned chicken and cook for about 5 minutes on each side.
- Remove the chicken from the pot and set aside on a plate.
- In the same pot, sauté the onions for 3 minutes before adding in the garlic, ginger, and remaining spices. Sauté for 3 more minutes.
- Add in the diced tomatoes and cook for approximately 10 minutes, occasionally stirring and scraping the bottom of the pot with a wooden spoon.
- Transfer the contents of the pot to a blender and add the coconut milk. Make sure there’s somewhere for heat to escape (it’s very hot!) Blend until smooth, or add a splash of water if it’s too dry to blend. 8. Return the blended sauce to the pot, then add the chicken. Cover and simmer on medium-low heat for 20 minutes.
- Serve over brown rice.
