Tag Archives: unsweetened coconut

Savory Coconut Okra

12 May

Okra, also known as lady’s fingers, bhindi or gumbo, is used in a variety of ethnic cuisines. Appearing in curries, soups, stews, and even salad and tempura, okra tends to have a bad reputation due to the sliminess contained within. This, however can be alleviated in a variety of ways including stir-frying or introducing a few drops of acidic liquid such as lemon juice or vinegar (source). Do not let the threat of a little sliminess keep you away from this delicious and healthful food. Raw okra is a very good source of Calcium, Dietary Fiber, Folate, Magnesium, Manganese, Phosphorus, Potassium, Thiamine, and Vitamins A, B6, C and K. It is also a good source of Copper, Iron, Niacin, Protein, Riboflavin and Zinc (source).

I never really ate okra until recently, but I must say that I really enjoy it. It is excellent battered and fried, but my recent addiction is coconut okra, fashioned after a popular dish served in Indian restaurants. I hope you’ll enjoy it as much as I do!

Coconut Okra

Savory Coconut Okra

2 tablespoons shredded unsweetened coconut
1 tablespoon unrefined coconut oil
3 cups fresh okra, rinsed
salt to taste

Heat oven to 350º F. Spread coconut in a thin layer on a small baking sheet. Cook in preheated oven for 3-5 minutes or until golden brown. Remove and set aside.

Meanwhile, cut tops off okra just below the ridge and discard. Slice okra in half lengthwise and set aside.

Heat oil in a large frying pan over medium heat. Add okra and salt and cook, stirring often, for 5 minutes.

Add toasted coconut and continue to cook for an additional 2-3 minutes, stirring often, or until okra is tender.

Coconut Peanut Butter Granola

14 Apr

My love for coconut and peanut butter is no secret since I’ve used them together before in these Moist Coconut Peanut Butter Muffins. Coupling the two ingredients creates a magical combination of deliciousness. This easy recipe for Coconut Peanut Butter Granola is a favorite of mine and is delicious by itself, eaten as cereal, or even enjoyed with fruit and yogurt as a parfait. Use your imagination and enjoy!

Coconut Peanut Butter Granola

Coconut Peanut Butter Granola
Yields approximately 6 cups

3 cups uncooked oatmeal
1/2 cup flax meal (ground flax seed)
1/2 cup wheat germ
1/4 cup unrefined coconut oil (using refined will provide less of a coconut flavor)
1/2 cup pure maple syrup
1/2 cup unsweetened shredded coconut
1/4 cup creamy peanut butter

Preheat oven to 225º F.

Combine all ingredients and spread out onto a large ungreased baking sheet. Bake for 1 hour, stirring every 15 minutes. Let cool before eating.

Coconut Peanut Butter Granola

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