Coconut Oil LOVE!

I have a confession—I’m in love with coconut oil! So much in fact, that you’ll notice many of my recipes feature this object of my affection. Because coconut oil is a saturated fat, it is especially great for baking. In my Natural Foods Training Class we prepare a coconut oil pie crust that is SO flaky–my mouth is watering just thinking about it!

Besides making killer pie crusts, coconut oil also has a nutritional advantage over other oils. Most other oils are rich in Long Chain Triglycerides (LCT’s), which circulate through your body after you eat them, allowing fat cells to absorb and store them.

But, coconut oil is rich in a type of fat called medium-chain triglycerides (MCTs). When you eat MCTs, they go straight to the liver instead of going into circulation.  According to a study in the American Journal of Clinical Nutrition people who consumed coconut oil daily lost 4 pounds more than those who ate the same caloric value of olive oil.

Now, let’s get back to the real beauty of coconut oil: it makes healthy food taste delicious and satisfying. Enjoy this tasty soup featuring coconut oil and coconut milk.

Thai Style Lentil Soup

2 Tablespoons coconut oil

1 medium onion, chopped

2 stalks celery, chopped

1 large carrot, chopped

3 cloves garlic, minced

1 1/2 cups red lentils

1 strip kombu

4 cups vegetable stock

1 15-oz can coconut milk (could use light coconut milk)

2 Tablespoons Thai red curry paste (or more or less to taste)

1 teaspoon fresh lime zest

1-3 Tablespoons fresh lime juice

salt and pepper to taste

2 heads baby bok choy or other green, sliced very thinly

1/2 cup fresh cilantro, minced

Gather all ingredients.  Chop onions, celery and carrots.  Mince garlic.  Heat oil in a large soup pot.  Add onion, celery, carrot and garlic and sauté for 3-4 minutes.  Stir in lentils, kombu, and stock and bring to a boil.

Reduce heat and simmer for 20-30 minutes or until lentils are cooked. Then add coconut milk, curry paste, lime zest and juice and season to taste with salt and pepper. Before service, stir in baby bok choy until wilted and remove kombu and serve garnished with cilantro.

Enjoy!

~Chef Jenny

PS: To learn more wonderful ways to cook with coconut oil, be sure to check out my next Natural Foods Training Program.

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