Coconut Curry

As an avid lover of coconut curries, I decided to take a closer look at the healing benefits of coconuts and was happy to learn how healthy they are. You can learn a lot about the healing qualities of a plant just by noticing how it grows, and coconut trees are one of the most healing plants I have ever encountered.

Coconut palms tend to drop their coconuts in a storm. The tree seems to know that in times of trouble, it is best to let go of things that weigh them down. They intuitively know that all is well and the sun will soon return.

Many years ago, during a rather challenging period, I took a trip to Seychelles. After 10 days of pristine beaches surrounded by coconut trees, my body and soul were healed in more ways than I could have imagined. I came back a different person. The continual presence of coconut trees helped me reconnect with my true essence.

Coconuts have the power to enhance whatever they touch, helping other foods (and beings) to fulfill their highest potential. For example, when coconut water is added to a smoothie together with parsley, it increases the parsley’s ability to remove unproductive acids from your body by 50% while dramatically improving the effects of parsley’s beneficial trace minerals. Another example is when coconut meat is added to a salad, the cucumber, lettuce, tomato, and spinach leaves… become more nutritious. The coconut helps to activate the amino acids, vitamins, and other nutrients available in the vegetables.

Coconut Water

Coconut water is highly nutritious and rich in B-complex vitamins and minerals such as calcium, iron, magnesium, potassium, zinc, and manganese. It is a natural isotonic beverage with the same level of electrolytic balance that we have in our blood. Coconut water has significant anti-cancer properties, is anti-thrombotic, and has anti-aging benefits due to its high cytokinin content. Its bioactive enzymes help to support digestion and metabolism. It also contains fundamental components for neurotransmitter chemical production. Our nervous system needs these neurotransmitter chemicals, making coconut water one of the best tools for neurotransmitter support.

Coconut water is low in calories and is an excellent weight-loss drink. It hydrates the body on a deep cellular level, boosts the immune system, reduces the risk of kidney stones, and supports the kidneys in many ways.

Coconut water contains trace minerals and electrolytes that nourish reproductive tissue. This is especially important for those who struggle with infertility or other reproductive issues. Coconut water is also vital for people with hypoglycemia and other blood sugar disorders, including diabetes, and is critical for people with over or underactive adrenals.

Coconut water is good for brain and neurological disorders, including sleep disorders and sleep apnea. Coconut water can benefit people with Parkinson’s, Alzheimer’s, or other forms of dementia. It’s incredible for helping to prevent the onset of seizures and offers special support for eye conditions.

Coconut water is easily absorbed and is one of the best remedies for Chronic Dehydration. It is also helpful in bringing down a fever in adults as well as children.

Coconut Meat and Oil

Coconut meat (and oil derived from it) is antipathogenic due to its lauric acid content and wealth of antioxidants. When coconut drops from the stomach into the intestinal tract, it kills off any pathogen it touches. Plus, its medium-chain fatty acids break loose other fats and aid in pushing them out of the body. If you need an antibacterial and antiviral food, coconuts are a good choice.

Coconut Curry

This easy and satisfying recipe can be adapted to whatever vegetables you have at home. I’ve included different options to help you mix and match with whatever you have on hand.

This is a Thai-style curry, which means the eggplant and squash are cooked until soft while remaining the vegetables are cooked al-dante.

This recipe can be vegan, seasoned with dulse and salt, or you can use Thai fish sauce if you prefer a more authentic Thai taste.

If you don’t have access to kaffir lime leaves and galangal root (both of which we sell at our nursery), just add an extra teaspoon of curry paste.

Note: if you are using kaffir lime leaves straight from the tree, each leaf is divided into two separate parts. You want 7 parts (3 ½ leaves)

Ingredients:

• 1 cup coconut milk

• 1 ½ cups stock or water

• 1-2 tablespoon Green Curry Paste

• 2 tablespoon coconut sugar

• 4 slices fresh/frozen galangal roots, or 5-6 dried slices

• 2 pieces of lemongrass ‘bulbs’

• 7 fresh Kaffir Lime leaves or 10 dried leaves

• 1 eggplant peeled and cut into cubes

• 1 butternut squash / 2 sweet potatoes, peeled and cut into cubes

• Additional optional vegetables cut in bite-sized pieces - zucchini, broccoli, asparagus, carrot, mushrooms, red onion sliced in half moons, cherry tomatoes sliced in half

• ½ additional cup of coconut milk

• 1 tablespoon Atlantic dulse flakes

• Garnish - a handful of fresh basil/cilantro leaves, a slice of lime and a bit a sliced chilly pepper if you want some more heat

Instructions:

• Place 1 cup of coconut milk and stock/water in a wok and bring to a boil

• Add curry paste and stir until fully integrated

• Add galangal, lemon grass, palm sugar and lime leaves

• Add vegetables - first the eggplant, and squash - cook 10 minutes. Once they are soft, add the remaining vegetables and cook for 3-5 minutes, making sure they remain al dente

• Remove from heat, add the additional ½ cup coconut milk

• Place in individual serving bowls, add basil/cilantro leaves, chili slices, and lime, alongside a plate of rice

Enjoy!