Mighty Tasty Thai Shrimp Bisque

by Michelle

   "Advice from the ocean: be shore of yourself, come out of your shell, take time to coast, avoid pier pressure, sea life's beauty, don't get tide down, and make waves."  ~Unknown

   I tell myself often that I should make more Thai food. I love the flavors of Thai cuisine but rarely do I make it at home. To make matters worse, we haven't found a great Thai place in Tucson. When Linda posted last week's recipe for her favorite Tom Khai Gai, it spurred me to think about a Thai inspired thick soup that I made many years ago that would be perfect to prepare for dinner in the heart of winter. Yes, it's even occasionally cold here in the old Pueblo. I suspected that I kept the recipe because it seems at times as if I throw nothing away. Locating the printed recipe simply became a matter of time and determination. Like the fictional character Miranda Priestly, played by Meryl Streep in the film The Devil Wears Prada, I wish I had a secretary to "...find that paper I had in my hand yesterday." In my case, the time frame would be ten years ago.

I simultaneously made dinner and kept a watch towards the west and the rapidly setting sun.

One of the perks of living in Arizona are deeply hued sunsets.
Fortunately for we "Zonies" brilliantly tinged skies are not an unusual sight at the end of a day.

   When I finally locate the recipe I notice that it was published nearly 16 years ago. I quickly read through the recipe and it occurs to me how eating habits have changed since then. A low-fat, high-carbohydrate diet was all the rage at that time. Now gluten-free has taken hold across the USA and Europe. Paleo is on the rise. People across the nation are learning how to cure chronic diseases by omitting refined sugar, cereal grains (except rice), legumes, and "bad fats" such as seed oils. Pasteurized milk should be avoided, but as long as you can tolerate dairy, fermented items such as butter, cheese and yogurt are healthy choices.
   My life has definitely come full circle when I'm taking a recipe from Cooking Light Magazine and revising it to use full fat ingredients. I never thought I'd see that day, and yet here I am once again eating heavy cream and non-sugar cured bacon. Life is good. And, mighty tasty!

Thai Shrimp Bisque

   You will need to purchase unshelled shrimp for this recipe because the shells are used to make a shrimp stock. I ended up using one pound of shrimp that had the shells on, which I removed. I also used one pound of shrimp that was peeled, but still had tails attached. I removed the tails and added them to the heap of shells for the stock. This recipe is adapted from Cooking Light Magazine, circa 1999.
   I quickly defrosted the shrimp under running water and removed the shells while the shrimp were still mostly frozen. I tossed the shrimp into a brine and let them rest until fully defrosted, about 45 minutes. Afterwards, the shrimp were drained and then immediately tossed with the marinade.
 
Marinade:
2 pounds raw unshelled shrimp, I used the 26-30 count of shrimp per pound
1-1/2 Tbsps grated lime rind (about 1 to 2 limes)
1/3 cup freshly squeezed lime juice (about 3 limes)
1-1/2 Tbsps ground coriander
1 Tbsp minced fresh cilantro
1 Tbsp minced peeled fresh ginger
1-1/2 tsps coconut sugar or granulated sugar or 1 Tbsp honey syrup
1/4 tsp ground red pepper
2 to 3 garlic cloves, minced

Shrimp Stock:
2 cups filtered water
1/2 cup drinkable dry white wine
1 Tbsp tomato paste

Bisque:
2 Tbsps coconut oil
1 small yellow onion, minced
2 medium celery stocks, diced
1 large carrot, quartered and diced
1 14-ounce can coconut milk
1 Tbsp tomato paste
1/4 cup rice flour or all-purpose flour
1 cup whole milk or additional coconut milk
1 Tbsp grated lime rind (one lime), plus juice
1 Tbsp minced fresh cilantro
1 to 2 tsps fish sauce, preferably Red Boat Fish Sauce 40°N

Garnish:
finely shredded fresh basil

Procedure:
1. To prepare the marinade, peel shrimp, reserving shells. Combine shrimp and all ingredients for marinade in a bowl. Marinate in the refrigerator for 30 minutes.

2. To prepare the shrimp stock, combine the reserved shrimp shells, water, wine and 1 tablespoon tomato paste in a sauce pan. Bring mixture to a boil. Reduce heat; simmer until the liquid is reduced to 1 cup, about 10 minutes. Strain mixture through a sieve over a bowl, and discard solids.

3. To prepare the soup, heat olive oil in a large Dutch oven over medium heat. Add onion and celery, and sauté 8 minutes or until wilted. Add 1 cup shrimp stock, coconut milk, and 1 tablespoon tomato paste, scraping pan to loosen any stuck vegetable bits. Bring to a boil. Lightly spoon rice flour into a dry measuring cup, and level with a knife. Combine flour and milk (or coconut milk) in a small bowl, stirring with a whisk. Add to pan; reduce heat, and simmer until thick, about 5 minutes.
4. Add the shrimp and marinade, and cook 5 minutes. Stir in 1 tablespoon lime rind, 1 tablespoon cilantro, and season with fish sauce, to taste. Garnish with chiffonade of basil, if desired.
Yield: 6 servings (serving size 1-1/2 cups).

   "I make some of my best recipes with a simple homemade stock. Keep shrimp shells stored in a plastic bag in the freezer. When you have almost a gallon-bag full, you can make a stock in 30 minutes that you can use in soups and sauces. You can then freeze the stock in ice-cube trays."
                ~Emerille Lagasse, Chef

Linda's Creamy,Yummy and Paleo-Friendly Coconut Oil Hot Chocolate for Weight Loss (Vitamix Method) and Her Thoughts on Gluten-Free vs Paleo Diets

by Linda

'Tis a lesson you should heed:

Try, try, try again.

If at first you don't succeed,

Try, try, try again. ~ William Edward Hickson

My new and very much improved (properly emulsified) Coconut Oil Hot Chocolate.
Delicious by anyone's standards.

As anyone knows who has spent a good deal of time cooking, much of the process is about experimentation. The same is true for me with my diet.
   When I try a recipe for the first time—often the subsequent times that I make it, I will choose alterations to improve the results. Such is the case with my previous Sugar-Free Coconut Hot Chocolate recipe that we published a couple of years ago, and such is the case with my ever changing thoughts on nutrition and diet to help me fight the battle of the bulge and stay healthy.
   In January of 2012, armed with new knowledge and the moral support of my friend and co-worker at the time, Misty, of Healthy Transisitons, I embarked on a gluten-free Paleo template diet. In four months I had lost 50 pounds, and I wasn't even going to the gym.
That's the good news. Not only did I lose weight, but the life-long asthma that all of us sisters have struggled with since we were babies improved dramatically for me. In the fall of that year just a few months later, the Sistercation of 2012 occurred. This was when Juliette, Michelle and I met up here in Sonoma County for our annual sisters' get together. During the days we spent enjoying ourselves, we talked at length about diet and my going gluten-free while we weren't at the beach or having dance party and cocktail time in my backyard.

Dance party in my backyard during Sistercation of 2012.

   Juliette is an expert at making wild yeast and long fermentation sourdough. She owns the regionally-recognized bakery—Guadalupe Baking Company in Bisbee, Arizona. During our visit, Juliette argued that I should be able to include wild yeast sourdough in my diet because there is accumulating evidence that the long cold fermentation process literally eats up the gluten. I read a blog post on Cheeseslave that Juliette sent me that made me consider reintroducing this artisan product back into my diet. According to what I read, when tested, the gluten parts per million in wild yeast long ferment sourdough are below what the FDA requirement is to label a product gluten-free (however FDA regulations do not allow for anything containing wheat to be labeled "gluten-free"). Although I am not the master researcher that Michelle is, when I am on the track of new knowledge, I start digging into things. This is good and this is bad, because you can end up making yourself really confused, which I managed to do in this case.
   Since I was still really missing bread on my new diet, I was persuaded to give baking my own artisan sourdough a try if it meant I could have delicious bread back in my life. Juliette had brought her sourdough starter dehydrated powder with her from Arizona, and she got the starter rehydrated and going for me here in California in the week she was at my house on vacation. When the girls were gone—with my new starter bubbling away—I set out to learn to make real sourdough. Not one to cautiously approach a new project, I enthusiastically threw myself into my new creative endeavor. I invested in brotforms, cambros, clay baking cloches, cast iron bread bakers, baguette pans, a lame, a good digital scale and a whole slew of other bread baking equipment that is needed to transform water, flour and salt into beautiful loaves of artisan sourdough.
   Michelle got into the act, too, and it wasn't long before the two of us were turning out gorgeous and really delicious boules, baguettes, rolls, bagels and pizza dough under the tutelage of the expert, Juliette. There were many telephone calls and emails between the three of us that were devoted to the subject. Michelle even won a blue ribbon at her local state fair that spring for her heavenly Guava-Coconut-Orange-Walnut Stuffed Baguette. The following photos are examples of the bread and pizza that Michelle and I began making:

                                                                                                                                                             

   But after about six months, not all was well for me in Sourdough Breadland.  The weight began to creep back on, and my asthma worsened, but I continued on baking bread in spite of these warning signs because not only do I really love eating bread, but now I really enjoyed the whole process of making and baking it as well. Bread is convenient (too busy to cook—you can always make a sandwich, right?), it is delicious, it is comforting, it is filling and it makes great gifts. I don't think anything smells quite as good as freshly baked bread just out of the oven. However, there is growing evidence to support that wheat isn't just addictive as in becoming habituated, but that it is actually an opiate that acts in our bodies to make us hungry.  William Davis, M.D., who is the author of Wheat Belly argues that:

"Wheat is addictive in the sense that it comes to dominate thoughts and behaviors. Wheat is addictive in the sense that, if you don’t have any for several hours, you start to get nervous, foggy, tremulous, and start desperately seeking out another “hit” of crackers, bagels, or bread, even if it’s the few stale 3-month old crackers at the bottom of the box. Wheat is addictive in the sense that there is a distinct withdrawal syndrome characterized by overwhelming fatigue, mental “fog,” inability to exercise, even depression that lasts several days, occasionally several weeks. Wheat is addictive in the sense that the withdrawal process can be provoked by administering an opiate-blocking drug such as naloxone or naltrexone. But the “high” of wheat is not like the high of heroine, morphine, or Oxycontin. This opiate, while it binds to the opiate receptors of the brain, doesn’t make us high. It makes us hungry."

 So it was with much sadness, lamentation and wailing on my part, I gave up wheat once more—fatter and wheezier—but much wiser. I have finally had to accept that I react to wheat, even if it is fermented, technically gluten-free and shaped with rice flour. In the following months I went back on a fairly strict gluten-free diet with only occasional indulgences, but I was still eating starch and sugar. I liked that gluten-free bun with my hamburger and my satisfying Duck Fat Oven Fries. There are some mighty tasty gluten-free cookies out there now in the marketplace. And guess what? The weight did not come off as it had before. Not even slowly. I found out that a gluten-free diet all by itself was not going to make the weight come off. Albeit that they are all gluten-free—sugar and gluten-free starch still make me fat.

Truly delicious—but my gluten-free Summer Pasta can't be part of my regular menu repertoire. I will be making it now now with Michelle's tasty and Paleo-friendly zucchini noodles.

   A month ago, I made the decision to return to the Paleo-template diet that Misty recommended to me in early 2012 when my excess weight dropped off rapidly. I am back to Misty's Coconut Milk, Whey Protein and Blueberry Smoothie for breakfast or my Coconut Oil Hot Chocolate, which I am now emulsifying properly in my Vitamix as a reader kindly pointed out that I should do in their comments about my previous post.
  Here is my slow to embrace realization—going gluten-free just doesn't cut it for weight loss for me. Going gluten-free is easy. In fact, I would go so far as to say that it's super easy. If one doesn't actually have Celiac Disease, there are an array of tasty gluten-free products in the present day marketplace to make the transition to a gluten-free diet a rather painless undertaking. Restaurants have caught on as well and are providing many gluten-free options. However, almost all of the "gluten-free" products replacing bread, pizza, cookies and desserts are loaded with starch and sugar which cause our blood sugar to elevate and we turn the excess calories into fat.
   I feel better in general on a gluten-free diet and my asthma is far less. I am able to take half the medication that I did previously, but I still remain overweight—so it's back to Paleo for me. Conversely, cutting out refined carbs—namely refined sugar and starches— at least for me, is very difficult. It requires real discipline and meal planning in my hectic life. I shouldn't complain being that I don't even have kids at home complaining about what I am putting in their lunch box or what I am preparing for dinner. I am back to making my Paleo breakfast, packing a Paleo lunch, and I have Nom Nom Paleo sitting out in my cookbook holder for inspiration for dinners. I had the great pleasure of meeting the authors of that book, Michelle Tam and Henry Fong, a few months back. They were on a summer book tour, and stopped in the Whole Foods Market® where I work to sign books and say hello. They were kind enough to share my blog post for my Honey Simple Syrup recipe on their Facebook page.

Henry Fong and Michelle Tam of Nom Nom Paleo at Whole Foods Market San Rafael.

   I am happy to report that although I am still craving starch and sugar, I have lost ten pounds in a month. I have noticed that the cravings are subsiding as the days pass, and my energy is increasing. I also notice that I am once again less hungry, but I do need to eat my meals on time because in general, I do not snack.
   We sisters are going to be having another Sistercation in the first week of December, and my goal is too have lost 25 pounds by then. I will most likely join in our holiday celebration by eating the delicious food that Michelle is already planning, and I will also most likely be eating some amazing sourdough bread—but only for a week. When I come home it will be back to strictly Paleo for me. And this time I have added insurance to get back on track quickly—this year I am already back at the gym lifting weights and doing some yoga, too.

Linda's Creamy, Yummy and Paleo-Friendly Coconut Oil Hot Chocolate for Weight Loss (Vitamix Method)

Blue Ribbon Award Winner: Guava-Coconut-Orange-Walnut Stuffed Baguette

by Michelle

   I grew up in a rural area of central California where agriculture was at the center of the community due to the prevelance of farms, horse ranches and sprawling vineyards. The 4-H Club thrived at the high school. The agriculture students, referred to as "agies", drove Ford or Chevy trucks in various stages of being rebuilt. Where the farm kids divided was in style. Some wore Western Wear complete with Wrangler jeans, pearl snap button cowboy shirts and cowboy hats. The others wore weathered Levi button fly 501 jeans, t-shirts and John Deere baseball caps.
   What the entire student population looked forward to every year besides attending a barn dance, was attending the Santa Maria Fairpark, home of the Santa Barbara County Fair. But the 4-H students were especially excited about showing livestock and winning coveted blue ribbons for his or her prize-worthy effort in raising a lamb, sow or cow. I still have in my keepsakes box, film strips from a photo booth session with my high school boyfriend. I remember seeing Eddie Money in concert at the fair when he was still a hot ticket. On those rare occasions when I hear Two Tickets To Paradise on the radio, I will still belt it out like I did when I was sixteen, which correlates to annoying and off-key.



The Pima County Fair as viewed from the Ferris Wheel.

   At the beginning of the year, Juliette presented the idea to me of entering the Home Arts competition with Wild Yeast Naturally Leavened Sourdough Bread. Memories of the Santa Barbara County Fair came flooding back. Dust, straw, the faint smell of manure, and the sound of neighing horses. Taffy and cotton candy. Blaring music and neon lights. Spinning rides, including my favorite, The Zipper. Carnies hawking their wares. The bewildering desire to win cheaply made stuffed animals by paying hard earned money to play silly games with seriously unfavorable odds. Tri-Tip Santa Maria Style Barbecue with all the fixings prepared by smoke drenched pitmasters.

   I found my dog-eared copy of Blue Ribbon Winners on the bookshelf and flipped through it looking at recipes for jams, quick breads, yeast breads and pickles. After Juliette continued to prod me, and it looked as if my travel schedule would not conflict, I finally committed to competing at the 2013 Pima County Fair. I completed the entry form and mailed it in along with a check to pay the entrance fees. Leading up to the competition I became a bread-baking enthusiast. Every week I turned out boules, batards and stuffed baguettes. I'd call Juliette asking for guidance and checked-in with Linda gleening tips from her renewed interest in baking sourdough bread.

  The food submissions were due the Saturday before the fair started. Much to my chagrin, I rose on that Saturday at zero four hundred, to shape, rise and bake ten loaves. I received no sympathy from Juliette who routinely keeps baker's hours. My plan was to select the best loaf of each flavor to submit in the three categories in which I chose to compete: Sweet Bread, Mixed-Grain Bread, and uncategorized Yeast Bread. I made the stuffed baguettes first which are one of Juliette's favorite flavors: Guava-Coconut-Orange-Walnut. The loaves came out of the oven exactly as I hoped.
   The next two loaves were a bit of a fumble. I burned the prettiest loaves because I had to bake them at the same time and I didn't make the proper adjustments - if I only knew then what I know now. The next two loaves ended up being a bit over-proofed and I didn't get the oven-spring I desired. I had a mini-meltdown over the mixed grain sourdough braided boule and the Rosemary-Lemon Sourdough batard. I considered not submitting both the boule and the batard because they weren't up to my normal standards, but Jay and Maddie convinced me to go forward with the original plan. At least I was completely satisfied with the tropical flavored stuffed baguette.
   Jay and I drove to the fairgrounds and delivered the bread with an hour to spare. I tried to take a look at the competing entries, but it was impossible. As soon as deliveries were made, the items were whisked away to various areas within the hall. The judging was not open for public viewing, so I had to patiently wait over the course of a week to discover the judges' findings. Although Juliette assured me that she was feeling good vibes over the baguette, I was thrilled to see that the sweet bread indeed took the first place blue ribbon and my other two entries scored second place red ribbons. I did a little happy dance in the hall and my husband snapped the above photo so I could text it to my sisters.

Although I'm not a personal fan of taffy, I do enjoy watching the candy being pulled.

Caramelized turkey legs and tasty jalapeño poppers.  

   Now that my interest in the fair has been renewed, and after experiencing the boost in self-esteem that follows winning blue and red ribbons, I recently looked into the details for entering the sourdough bread for judging at the Arizona State Fair in October. Logistically it is more of a challenge transporting the bread from Tucson to Phoenix, but I think it will be worth the effort and loads of fun. Maybe I'll once again be willing to ride the Ferris wheel even though it makes my feet hurt... a genetic condition related to a fear of heights that was inherited from our maternal grandfather. Linda has it, too!

Guava-Coconut-Orange-Walnut Stuffed Baguette

Misty's Coconut Milk, Whey Protein and Blueberry Smoothie (Can be used for Weight Loss)

by Linda  

   I am elated to report, that after weighing in at my acupuncturist's office yesterday, I lost another 10 pounds on my new healthy eating plan. This brings my total weight loss to just over 20 pounds since embarking on my new way of eating on January 23rd of this year. My weight loss has begun to generate interest among my co-workers, and several of us have gone gluten and sugar-free with me in the last few weeks. They too are experiencing rapid weight loss. I want to make sure to clarify that this is not a low-carb diet. It is a diet that is low in refined carbohydrates. I am still eating plenty of carbohydrates from berries, vegetables, squash, sweet potatoes and a small amount of white rice. I allow myself a "splurge" day once per week when I may include potato, corn, beans or a surprisingly delicious gluten-free pizza. However, splurge day never includes wheat and rarely includes any sugar. My diet is abundant in high-quality fats and protein, so I feel sated and have plenty of energy. This has never been the case when I embarked on one of the many diets that I have used in the past to lose weight (all low-fat plans). On the low-fat plans, after losing the weight,  I would return to the way I like to eat normally. Then the pounds would creep back on.

   This time it feels like I have a plan that I can live with permanently, and in time, after I achieve my weight loss goals, I may choose to eat sourdough bread made from sprouted grains at a holiday meal, but the bread that I have known and loved (and have been addicted to) will never be a part of my diet again. It is with sadness in my heart that I make that statement. I love bread. However, I don't love bread enough to stay overweight and develop diabetes and heart disease. Both of which are prevalent in our family. My last blood work showed that my blood sugar was in the "high normal" range, and my doctor told me that any higher would mean that I would most likely develop diabetes. Talk about food for thought.


Tera's Whey is a Products We Love.

   I finally began this radical overhaul of my diet after the New Year with the support and encouragement from Misty Humphrey. She is the Nutrition Educator at the Whole Foods Market that I work in. Misty lost 85 pounds twelve years ago and has managed to sustain that loss all these years. In the process of losing the weight, she also healed herself from some serious health issues from which she was previously suffering. Once I had sufficient information to convince me that drinking a fat-laden coconut shake everyday was not going to cause me to gain even more weight (a prospect that terrified me), I decided to make the dietary changes. I am so glad that I did. I am 20 pounds lighter after a month and a half, and have not spent a single day feeling hungry and crabby. And I have not cheated... this regimen is easy to stay on. Once I got past the first week, when the beautiful loaves of artisan bread were literally calling to me from the mouth-watering displays at my store, my craving for wheat has gradually subsided. The hardest part is just developing new habits. A sandwich, burrito or a pizza slice are no longer my "go-to" lunch items. I have learned to plan ahead and bring my own food. The smoothie being the foundation of my day has made this easy. This practice has also saved me money.

   Misty recommended that I make up her Coconut and Blueberry Smoothie in the morning. I drink half and pour half into my Thermos. This has become my new and easy routine. Then when I get hungry at work, I grab a couple of hard-boiled eggs, or I bring a grass-fed ground beef patty or similar protein from home, and I usually include leftover vegetables or a salad. In the afternoon I drink the rest of the shake which has also eliminated the sugar cravings that I often experience in the latter part of the day. Dinner is whatever I want, minus of course, wheat or sugar. I even have rice pasta every now and then. Last night I had marinated lamb chops, artichokes with homemade aioli, and asparagus roasted with olive oil and lemon. I also enjoy having a glass of wine with dinner. No counting points or worrying about portion size.

 So without further ado, here is the recipe for the smoothie that has become the foundation of my diet plan. It takes me five minutes in the morning to make it in my Vitamix. It travels well and satisfies, and has helped me to lose twenty pounds in 43 days.

The Incredible Coconut and a Tale of Two Curries: Part One

 by Linda

   If you are among those who love coconut, but still think of it as a fatty shredded addition to some of our most beloved desserts, and therefore is something to be indulged in sparingly because of its high saturated fat content, then the news that I have for you just might make your day. Coconut is not only delicious, but it is a nutritional super star, and the fat that the coconut provides might be destined to be your new best friend because surprise... it is good for you! The humble coconut has sustained large populations of peoples in the tropical world for generations, who are for the most part, not obese, and do not have heart disease. They are also known for their beautiful skin and hair. Globally, the coconut is the most extensively grown and used nut in the world and is the most important palm.

It might look like ice cream, but it's not. Coconut oil is solid under 76°F.

   Most of the objections that I have read concerning coconut, condemn it because the oil is comprised of almost completely saturated fat. First, a word about saturated fat. Saturated fat is stable. Therefore, unlike vegetable oils, which are made up of mostly polyunsaturated fats, saturated fats are resistant to mutation. This means that saturated fat is less subject to very unhealthy changes over time (as it sits aging on your pantry shelf) or when it is subjected to heat when cooking, which is also very important. More importantly most people do not realize that these ubiquitous vegetable oils (canola, safflower, corn, sunflower... you name it), are heated up to very high temperatures when processed. They are basically "pre-rancidified" in order for them to be able to sit on the grocery store shelf for years at a time. Most fats are very perishable, require refrigeration and have short shelf lives unless they go through this unhealthy processing. Although the topic is controversial, I am in the camp that believes that high quality saturated fat is essential to your health. If you would like to read more about the benefits of saturated fat, please check out "Love Thy Saturated Fat" written by my friend and co-worker, Misty, who is our Nutritional/Wellness Educator at work (Whole Foods Market). I realize that the information provided in Misty's article is the exact opposite of what most of us continue to be told about fats, but much of what we are told about fats is... how shall I say this delicately... misinformation that has been promulgated by very large corporate interests who produce products with poor quality oils because they are inexpensive. These unstable oils are often (adding insult to injury) altered again and chemically changed into evil trans fats in order to extend the shelf life of the commercial product. On the other hand, consider the following information from the Coconut Research Center:

Coconut is highly nutritious and rich in fiber, vitamins, and minerals. It is classified as a "functional food" because it provides many health benefits beyond its nutritional content. Coconut oil is of special interest because it possesses healing properties far beyond that of any other dietary oil and is extensively used in traditional medicine among Asian and Pacific populations. Pacific Islanders consider coconut oil to be the cure for all illness. The coconut palm is so highly valued by them as both a source of food and medicine that it is called "The Tree of Life." Only recently has modern medical science unlocked the secrets to coconut's amazing healing powers. 

   Another interesting fact about the saturated fat of the coconut, is that the oil is comprised of mostly medium-chain fatty acids (MCFA), also known as medium-chain triglycerides (MCT). This is important information. Most of the oils that we consume in our Western diets come from, whether they are saturated or unsaturated or come from animals or plants, are composed of long-chain fatty acids (LCFA). Some 98 to 100% of all the fatty acids we consume are LCFA. The fats in the coconut, which are short chain, do not require pancreatic enzymes to break them down, resulting in much more efficient and quick digestion. Since the fat in coconut can be used easily by the body, it can be burned readily for energy. This is why it has become a favorite with those who would like to lose weight. 

   Since I have always loved coconut for its delicious flavor, discovering that the coconut that I have always adored is really good for me is an added boon. These days I am on a mission to find new ways to use coconut in recipes that do not use refined carbohydrates (white sugar and white flour), which are the real culprits in our obesity, heart disease and type 2 diabetes epidemics. My pantry is stocked with the proverbial coconut milk and shredded coconut, but you will also find coconut oil (purchase extra virgin cold pressed), coconut butter, coconut flour, coconut water and coconut milk ice cream.

   The winter season in Northern California this year has brought unaccustomed dry weather and very cold temperatures. Recently I was in the mood to warm myself up with a hot Panang curry, so I looked up a recipe for it on one of my favorite food blogs featuring Thai cuisine... She Simmers. Having purchased a pressure cooker recently, I adapted the recipe (and a few of the ingredients). It was yummy, if I do say so myself. Using the pressure cooker allowed me to have a steaming bowl of curry on the table in just over an hour.

Panang Curry with Beef~ Using a Pressure Cooker 

Products We Love: Harmless Harvest 100% Raw Coconut Water

By Linda

   Coconut water has been popular for at least the last five years, but I wasn't really a fan until now. All of the coconut waters that I tried previously were either canned or came in aseptic packaging. That means that they are heated up to fairly high temps, which causes a loss of both nutrients and flavor. Fresh coconut water is full of electrolytes and has the same mineral nutrient balance as your blood plasma. It is a great choice for hydrating your body, and it is so much more satisfying than a sugary soda.

   With the arrival of Harmless Harvest on the market, coconut water is now available in a bottle that is raw and has never been heated. It tastes like it was just poured out of a young green Thai coconut. Yum!  

Chocolate Dipped Macaroons

by Michelle

   I was running late in final preparations for a party, so I recruited my teenage daughter to help finish decorating cookies. She learned quickly that dipping a cookie in chocolate can be more difficult than it seems. First, there has to be enough volume. Secondly, the baker cannot try to fix mistakes as chocolate is fairly unforgiving and will show the slightest smudge. Double-dipping can result in a gloopey finish.
   In the end, we shrugged our shoulders, chalked it up to a learning experience, displayed the cookies on decorative plates and before we knew it every last one was gone. Lesson learned: don't worry when things look homemade. Flavor always wins and your guests will be impressed that you went the extra mile to make a confection from scratch. 

Chocolate Dipped Macaroons

   This recipe hails from the The Martha Stewart Living Cookbook (Clarkson/Potter Publishers, 2000). The cookie is noted for being an all-time reader favorite. I can assure you, these cookies live up to the hype. If you like Almond Joy candy bars, this is the cookie for you. Based upon our experience, we doubled the amount of melted chocolate originally called for in the recipe.

1-3/4 cups granulated sugar
5-1/4 cups unsweetened shredded coconut
7 large egg whites
pinch sea salt
2 Tbsps unsalted butter, melted
1 tsp pure almond extract
1 tsp pure vanilla extract
8 ounces semisweet chocolate
1/2 tsp vegetable shortening

Procedure:
1. In a large bowl, mix together the sugar, coconut, egg whites and salt. Add the butter and extracts, and combine well - preferably using your hands, the best mixing tools of all. Cover and refrigerate for an hour, or longer.
2. When ready to bake, preheat oven to 350°F, with the rack adjusted to the center. Line baking sheets with parchment paper. The cookies will be easier to form, if you wet your palms with cold water. Roll 1 tablespoon of the coconut mixture in your palms, squeezing to form a compact ball. Place the balls on the prepared cookie sheets, spacing about 1 to 1-1/2 inches apart. Working quickly, use two small spatulas to flatten one side at a time to form a pyramid shape.

3. Bake until the edges are golden brown, about 15 minutes. Let cool on a wire rack until cooled to room temperature. Trim the edges as necessary to preserve the triangular appearance of the macaroons.
4. In the top of a double boiler, melt the chocolate and shortening; stirring occasionally with a rubber spatula until smooth. Dip the top 1/2 inch of each pyramid in the melted chocolate. Transfer each dipped macaroon to a plate and allow chocolate to harden. Store in an airtight container up to 3 days.

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