Adrienne Gajownik


Energizing smoothie

I've been on a smoothie kick the past few weeks. I know it's because of this warm, sticky weather. When the weather gets warmer I trade in my warming soups and roasted root veggies for cooling smoothies and raw veggies.

This morning my smoothie consisted of strawberries, mango, and coconut milk. It's dairy-free and gluten-free.

Coconut is an amazing fat to add to your diet, if you haven't already. In the 1950s, coconut was labelled as a bad fat, one that caused cardiovascular disease. The public was urged to steer clear of all saturated fats including coconut. Today we know that's not true. Coconut is a saturated fat, but it actually increases our good (HDL) cholesterol. It contains lauric and capric acid that are antiviral, antimicrobial, and antibacterial. This means coconut helps the body fight against foreign invaders like viruses and bacteria. Coconut is actually being studied as a treatment for AIDS because of its potent antiviral properties. Coconut also protects the heart, promotes weight loss, gives a boost of energy, and increases the body's metabolic rate.

Recipe ideas:
Use coconut oil to roast veggies or as a base for curries.
Replace butter in desserts for coconut oil.
Add shredded or flakes of coconut in granola.
Add shredded coconut to fruit salads.
Add coconut milk to black beans with ginger and lime.
Replace regular milk with coconut milk in muffins, pancakes, and soups.
Use coconut milk for curries and dals (lentils).

Murray, 2005, p. 419-424