30 Jun Coconut

Coconut

The term coconut can refer to the entire coconut palm, the seed, or the fruit, which, botanically, is a drupe, not a nut.

Coconut contains iron, protein, magnesium, vitamin C and vitamin B6 and is full of dietary fibre. There is natural fat which previously was thought to make the coconut unhealthy but it has since been found that the fats in coconut are unique and cant been seen in the same light as other oils.
As well as use in cooking as an oil, shredded meat or milk the Coconut has numerous uses and benefits including skincare and mediational read more; http://www.coconutresearchcenter.org We have started oil pulling in the evening and I feel that coconut oil works better on sores than pharmaceutical ointments.
We use the coconut oil in the A Vegan Smiles Protein Bites and day to day in desserts, stir-fry’s and beauty products. It’s not really fair to say definitively that you can only use coconut in certain way as uses are countless and the continues uses being found are seemingly unlimited.
Coconut is usually prepared and packaged for consumption however it is still possible to get the whole drupe from fruit grocers and some Asian supply stores.

Recipe Raw raspberry cheesecake

Ingredients
• 2 3/4 cups walnuts
• 2 3/4 cups almonds
• 1 cup pitted dates
• 1/4 tsp salt divided in half
• 1 1/2 cup raspberries
• 1 1/2 cup cashews
• 3/4 cup coconut oil
• 1/3 cup dark agave

Preparation
1. Cashews, soaked in water for at least two hours and drain
2. Cover spring-form base with glad wrap
3. To make the bottom layer, place the walnuts, almonds, dates, and 1/8 teaspoon sea salt in a food processor and pulse to break the ingredients down, till they’re crumbled. Run the motor and process till the mixture is ground up and sticking together when you squeeze a little in your hand.
4. Press the bottom layer into a small casserole or baking pan that has been lightly greased with olive or coconut oil
5. Set aside while you make the top layer, or chill overnight.
6. To make the top layer, blend the cashews, raspberries, coconut oil, remaining 1/8 teaspoon sea salt, and syrup in a high speed blender or food processor till they’re as smooth as possible. Pour the top layer over the bottom layer in the pan. Use a spatula or inverted knife to smooth the top layer over very evenly.
7. Transfer the dish to your fridge and chill for at least three hours.
8. Cut into slices and serve.