Virgin coconut oil is making a strong comeback. After decades of derision and active avoidance by those who mistakenly believed it would clog their arteries and give them heart disease, unrefined, pure virgin coconut oil is finally getting its day in the sun. Because traditional diets from all over the world shows that the people of the South Sea Islands who consumed large amounts of virgin coconut oil in their diet actually suffered the lowest amount of heart disease! In fact, heart disease was virtually non-existent in this virgin coconut oil loving culture. These people also exhibited strong resistance to disease, easy fertility, strong and beautifully straight teeth, and vitality well into old age. In addition, the women were renowned for their youthful beauty and luminous skin no matter what their age (once we had a little brown mouse in our balcony and it loved the coconut can soo much it ate the label from it, and its skin was almost shiny when we caught it)
Always quick to adopt a trend that holds promise for improvement and maintenance of physical beauty and health, celebrities are digging the benefits of virgin coconut oil too for instance: supermodel Miranda Kerr (who was married to actor Orlando Bloom and had a son together) says eating lots of coconut oil is her beauty secret and she has been consuming it since she was 14. Of her favorite virgin coconut oil, Miranda states: “I will not go a day without coconut oil. I personally take four tablespoons per day, either on my salads, in my cooking or in my cups of green tea.”
-Coconut oil is for speeding metabolism and weight loss – said dr Oz in his show and Jennifer Aniston who apparently was a devotee of the Coconut Diet for a period of time and was even spotted with a shopping cart full of coconut oil since it has been proved that coconut diet is low carb and includes plenty of coconut in all its forms to speed metabolism and weight loss. -(by the way she looked gorgeous in the 21st screen actors guild award)
Our third celeb Angelina Jolie whose diet includes virgin coconut oil as part of her breakfast routine. A source for Grazia magazine said: “Angelina has been known to start her day with little more than a spoonful of coconut oil and a handful of cereal.” I had a period when I was not really fond of coconut flavour but since I tried out a Thai coconut soup recipe I became a fan of it. Last week I prepared a marvelous Broccoli soup with coconut cream which was also a big hit!
here is the recipe for you
1 14-ounce can of full fat coconut milk
3 cloves garlic, smashed, 2 carrots finelly chopped
1 large yellow onion, chopped
1 paprika, stemmed and chopped
2 teaspoons fine grain sea salt
4 1/2 cups water
2-3 large heads of broccoli (~1 1/2 lb.), cut into small florets
grated and toasted almond
to serve: pan-fried tofu cubes, toasted almonds, scallions
Methods: Scoop a big spoonful of thick coconut cream from the top of the coconut milk can. Add it to a large pan over medium-high heat. When hot, stir in the garlic, onions, paprika, and salt. Sauté for a couple minutes, just long enough for everything to soften up. Add the remaining coconut milk, and the water, and bring to a simmer before adding the broccoli and carrot. Simmer just long enough for the broccoli to get tender throughout, 2 – 4 minutes. Immediately remove the soup from heat and puree with an immersion blender. Add more water if you feel the need to thin the soup out. Taste and add more salt if needed.
Serve sprinkled with tofu cubes, toasted almonds, and lots of scallions.