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Cuckoo for Coconuts

Since going primal I’ve revisited my love for coconut.  It was something that I loved growing up.  Once in a while my Mom would pick one up at the store, crack it open, and we would grab chunks and snack on it for days.  I liked the texture and the fact that it seemed to take forever to eat.  Somewhere along the line I lost touch with the coconut, most likely due to a marketing smear campaign that was launched years ago.  I remembered reading somewhere that it was bad for you and you should avoid any product that had coconut oil in the ingredient list.  It was based on the mistaken belief that saturated fat was bad for you. This was a mistake on my part and I once again am using coconut in all of its forms almost on a daily basis.  I’ve become particularly fond of cooking with coconut oil.

Coconut oil is an edible oil that has been consumed in tropical places for thousands of years. Studies done on native diets high in coconut consumption show that these populations are generally in good health, and don’t suffer as much from many of the modern diseases of western nations.

Coconut oil was once prevalent in western countries like the United States as well. With a long shelf life and a melting point of 76 degrees, it was a favorite in the baking industry. But a negative campaign against saturated fats in general, and the tropical oils in particular, led to most food manufacturers abandoning coconut oil in recent years in favor of hydrogenated polyunsaturated oils that come from the main cash crops in the US, particularly soy, and contain trans fatty acids.
One thing I didn’t realize about unsaturated oils in cooked foods was that they become rancid in just a few hours, even in the refrigerator. This is one reason for the “stale” taste of leftovers. However, some posit that eating fresh unsaturated fats is even worse, because once inside the body, they will oxidize (turn rancid) very rapidly due to being heated and mixed with oxygen.
This does not appear to be the case with coconut oil. Even after one year at room temperature, coconut oil shows no evidence of rancidity even though it contains 9% linoleic (omega – 6) polyunsaturated acid. It is theorized that coconut oil may have antioxidant properties, since the oil doesn’t turn rancid and since it reduces our need for vitamin E, whereas unsaturated oils deplete vitamin E. Many researchers have reported that coconut oil lowers cholesterol (Blackburn et al 1988, Ahrens and colleagues, 1957). Studies in the early 80’s showed that islanders with a diet high in coconut oil showed no harmful health effects. When these groups migrated to New Zealand and lowered their daily coconut oil intake, their total cholesterol and especially their LDL cholesterol  increased. The cholesterol-lowering properties of coconut oil are a direct result of its ability to stimulate thyroid function. In the presence of adequate thyroid hormone, cholesterol (specifically LDL-cholesterol) is converted by enzymatic processes to the vitally necessary anti-aging steroids, pregnenolone, progesterone and DHEA. These substances are required to help prevent heart disease, senility, obesity, cancer and other diseases associated with aging and chronic degenerative diseases, actually making coconut oil a healthier  alternative to the vegetable oils most of us are used to cooking with.
Similarly, newer findings about coconut oil demonstrated that it is a healthy fat. In 1988, N.W. Istfan of Harvard University Medical School’s Nutrition Coordinating Center , vindicated coconut oil. Dr. Istfan reported: “For the U.S. consumer, the use of coconut oil does not increase the role of heart disease.” Other researchers demonstrated that coconut oil reduces the risks of atherosclerosis, heart disease, cancer, and other degenerative conditions. It helps prevent bacterial, viral, and fungal infections, as a result of its antimicrobial component, lauric acid, which is found solely in coconut oil and in breast milk.

Coconut oil is one of the  richest sources of medium chain fatty acids.  They are easily digestible, and are sent directly to your liver where they are immediately converted into energy rather than being stored as fat.  They have actually been shown to stimulate your metabolism and aid in weight loss.   Incorporating coconut in all its forms, and particularly using the oil can have dramatic effects in you body.  Try this delicious recipe which incorporates coconut flour, coconut powder and coconut oil for luch or dinner.  I’m sure you’ll love it.

Cuckoo for Coconut Chicken and and Mango Salsa

Cuckoo for Coconut Chicken with Mango Salsa

You will need a large non-stick skillet, and 4 mixing bowls.  this recipe will yield 4 servings.

Prepare the Mango Salsa. You will need:

  • 2 cups of fresh or frozen thawed mango, diced
  • 1/2 red onion, diced
  • 1 jalapeno, seeded and finely diced
  • 2-3 tbls; chopped cilantro
  • 2 tbls. red wine vinegar
  • salt & pepper to taste

Combine all ingredients in a small mixing bowl and add salt and pepper to taste.  Set aside.

Prepare the Coconut Chicken.  You will need:

  • 4 boneless skinless chicken breasts
  • 2 eggs beaten well with a splash of milk
  • 1/2 cup coconut flour
  • 1/2 cup coconut powder (available at your Asian market)*
  • 1/2 cup almond flour
  • 3 tbls. coconut oil for frying
  • salt & pepper
  • romaine, green or red leaf lettuce for garnish

Place 1/2 cup of coconut flour on a plate.  In a separate pie pan or deep dish, beat the egss, milk, salt and pepper together.  In a separate pie pan or deep dish combine 1/2 cup coconut powder (coconut powder is a finely grated coconut.  If you can’t find coconut powder, you can substitute unsweetened coconut flakes but increase the amount to about 3/4 cup) and 1/2 cup almond flour and stir together well.  Season the coconut powder/almond flour mixture with salt and pepper.  Now, season both sides of the chicken breast with salt and pepper.  Start by dredging the seasoned chicken breasts in the coconut flour, making sure to coat all surfaces.  Then, place the dredged chicken breasts in the egg mixture.  Now, place the chicken breasts in the coconut powder/almond flour mixture making sure to completely coat the schicken breasts.  set the coated chicken on a plate and heat the coconut oil in the non-stick skillet over medium heat.  When the coconut oil is hot, fry the chicken breasts for 7 to 10 minutes on each side, depending on the size of the chicken breasts, and until cooked through.  Check the chicken often to ensure that the coating is not burning and adjust the heat if necessary also being careful not to disturb the coating. Meanwhile, place 5 lettuce leafs on each of 4 plates.  When the chicken is browned and cooked through, place one breast on each plate, top each chicken breast with 1/2 cup of mango salsa and serve.

Enjoy!

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Monday, June 28th, 2010 Uncategorized

1 Comment to Cuckoo for Coconuts

AndreAnna (Primal Matriarch)
June 28, 2010

That looks awesome – now that it’s summer, I’ve been meaning to get back into the salsa making!

I just posted a coconut chicken and red curry stir fry recipe yesterday! Coconuts must be on the primal mind this week!

(Came via #primal search on twitter – great blog!)

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