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Food & Drink

Recipe Friday – Tofu Piña Coladas with Coconut Aminos

August 26, 2016

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Meet Me In Paradise

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Now that summer is over, the kids are back in school and we are back to the daily grind, we find ourselves day dreaming of a tropical paradise. Our tropical daydreams conjured up images of coconuts and pineapples, and lead to this Recipe Friday post. So, as you sweat through your last days of summer without a beach in site, we hope you’ll be inspired to make this dish to remind you of balmy days with scent of the salt from the ocean and sand beneath your feet.

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This recipe also gave us a chance to try out Coconut Aminos. For those of you following a Paleo Diet, you may already be familiar with this ingredient. Made from coconut sap, Coconut Aminos replaces soy sauce in recipes.

Coconut aminos: Some reasons we made the switch from soy sauce to Coconut Aminos

  • Organic, gluten-free, soy free, vegan
  • 17 naturally occurring amino acids
  • Made from the nutrient rich sap of the coconut tree.
  • Very low glycemic index
  • Contains a wide range of nutrients including minerals, vitamin C, B vitamins, and 17 amino acids
  • Has a nearly a neutral pH.
  • Naturally 73% less sodium than soy sauce.
  • Soy mimics estrogen, but coconut aminos contain zero phytoestrogens. Soy contains enzyme inhibitors, coconut aminos do not.

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Fluffy rice with the sweetness of pineapple and coconut is a wonderful dish on its own. However, combined with crispy tofu and a mix of veggies, it becomes a simple, complete meal!

INGREDIENTS:

1 cup- white rice
1 cup- coconut milk
1 cup- water
1 tbsp oil
1 package extra firm tofu
4.5 cups (approximate) chopped stir fry veggies of choice – we used: mushrooms, rainbow carrots, red onion, orange bell pepper, brocoli & red cabbage
1 cup – pineapple cubed

SAUCE:

1 tbsp maple syrup (optional honey if not vegan)
1 tbsp Coconut Aminos (optional soy sauce)
1 squeeze of lime juice
salt & pepper to taste

METHOD:

1. Add the uncooked rice, coconut milk and water to the saucepan. Bring to a simmer, and cook over medium/low heat for about 10 minutes, stirring regularly to stop the rice from sticking or burning.

2. While rice is cooking, heat the oil in large frying pan or wok. Add the diced tofu, and cook over a medium heat for around 5-10 minutes, turning regularly until golden brown and crispy all over.

3. Add the veggies to the pan with the tofu (harder veggies 1st) then add pineapple chunks

4. in a small bowl add sauce ingredients and mix together. Pour over the stir fry and cook a couple minutes more.

5. Serve over coconut rice & enjoy!

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Food & Drink Well-Being

Coco’s Anti Inflammatory Elixir

February 26, 2014

Natural Elixir

In the past few weeks, I’ve shared one of my favorite natural elixirs with many of my patients who have been suffering from joint or muscular pain, spasm and discomfort. It’s so easy to make that we wanted to share it with you too. It is a delicious anti-inflammatory drink and there’s no right or wrong way to create the blend, so give it a try.

Pineapple

Pineapple: Jill and I often recommend Bromelain supplements to our staff and patients to fight and reduce inflammation when needed. Bromelain is a natural anti-inflammatory enzyme that comes from pineapple. It is mostly found in the core of the pineapple, which is why I suggest using the core along with the fruit in this elixir.

Ginger Root

Ginger: Gingerols are strong anti-inflammatory compounds found in ginger. It is known to be useful in fighting acute and chronic inflammation because it inhibits the enzymes that induce inflammation. Additionally ginger helps to relieve nausea and reduce stomach irritation.

Tumeric

Tumeric: It is a plant related to ginger and contains curcumin, which is a potent and natural anti-inflammatory. It also inhibits an enzyme known to stimulate inflammation and activates the adrenal glands to release cortisone naturally to reduce inflammation.  Because of its powerful healing benefits, you can add a dash or sprinkle of tumeric to your foods daily as part of an anti-inflammatory diet plan.

Coco's Anti Inflammatory Elixir

To make this refreshing elixir you will need:

  • Fresh pineapple
  • Ginger root
  • Tumeric
  • Lime (optional)
  • Honey (optional)

For one 13 oz. glass: Use a large wedge about 1/6th of a pineapple (including the core). Remove the outer layer of the pineapple and cut the wedge into easy to blend chunks.  Add 2 to 3 slices of ginger, with the outer peel removed. Next add a little over a teaspoon of turmeric . Throw everything into the blender until thoroughly mixed. Add purified water to liquefy the blend and continue to mix until the desired consistency is reached.

Feel free to add freshly squeezed lime juice and honey as desired. You can alter any of the ingredients as your taste desires.

Enjoying Coco's ElixirMy little sweets (5 yo) loves it too! I personally like mine with just pineapple, ginger root and turmeric, slightly liquefied with small bits of pineapple and especially with the frothy top.

Cheers to your health!

Coco Signature