Nuts for Coconut

IMG_1179I ate this yummy Thai Coconut Veggie Soup four nights in a row last week. So delish!

Maybe like me, you are finding that as the weather gets a little bit lighter and brighter, you start to crave some fresher, lighter tastes to perk you up.

This recipe is so flavourful, easy to prepare and versatile. Delicious on its own, or add scallops, shrimp or fresh haddock for a well-rounded, nutrient-dense, whole-foods delight.

Before I share the recipe I want to touch on the benefits of coconut and coconut products as there are many misconceptions about them. I am a huge fan of coconut for its incredible array of healthy benefits and as alternative to dairy. I love using coconut water in my smoothies and for hydrating after a run.

Many think coconut and its oil is unhealthy because of its high saturated fat content. When in reality, the fat in coconut oil is unique and different from most all other fats and has many healthy benefits. Coconut oil is made up mostly of medium-chain fatty acids (MCFA). They don’t increase cholesterol and help to protect against heart disease.

In addition to these heart-healthy benefits, coconuts are a great source of fiber, vitamins, minerals and amino acids. They have tons of calcium, potassium, and magnesium, and are a good source of electrolytes.

The oil stands up well to heat so it is also my preferred oil for cooking. It’s good for immune health, works well as a skin moisturizer and is great for massages.Oh yeah!

Thai Coconut Veggie Soup  

Recipe adapted from the Whole Life Nutrition Cookbook

  • 2 cups veg stock
  • 1 can coconut milk
  • 1 tsp crushed red chili flakes
  • 6-8 cloves garlic, crushed
  • 1 small onion cut into half moons
  • 2-3 carrots, peeled and cut into matchsticks
  • 1 red bell pepper cut into thin strips
  • 1 medium zucchini, cut lengthwise then sliced into thin strips
  • 2 cups thickly sliced bok choy or cabbage leaves
  • 1/2 cup chopped cilantro
  • Juice of half a lime
  • sea salt to taste

Place stock into big pot. Add coconut milk, chili flakes, garlic, onion, carrots, red pepper. Simmer for 15 mins covered until veggies are tender.  Add zucchini, bok choy or cabbage. Simmer 5 mins more. Remove from heat and add cilantro & salt.

If you are adding fish or seafood, you can also add it in at the last stage with the zucchini and bok choy. Enjoy!

For more health & nutrition tips, recipes and my offerings check out my website at www.michelle-maclean.com.

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