Cuckoo for Coconut?

I’m not really "cuckoo for Cocoa Puffs" (remember that old commercial?). But I am pretty excited about coconut. What can it do for you? Many folks are nervous about fat, but this particular fat can increase metabolism, has antibiotic qualities, is a great antioxidant (think, anti-aging), AND it helps the body absorb the minerals it needs.

Also, coconut oil is easily digested and goes straight to the liver to be used as energy. This is a plus even for those with diabetes and gallbladder issues, as it doesn't need bile or pancreatic enzymes in order to be utilized. I had already heard many positive reports about coconut, but a recent concern about my mom led me to do more research. I'm thankful that the original diagnosis of Alzheimer's was wrong, but meanwhile, I learned quite a bit about this horrible disease. I also realized I wanted to do anything possible to avoid it.

Dr. Oz has featured information on "The Brain Diet" on several occasions, but most interesting to me were the studies made by Dr. Mary T. Newport. In her research on Alzheimer’s (to treat her husband), she discovered that coconut oil is an excellent source of medium-chain fatty acids (MCTs). The Alzheimer's brain is insulin-deficient, but the MCTs provide fuel, leading many patients to a stabilization or even a reversal of symptoms. Now, even though my mother has (oh, so thankfully) been given a better diagnosis, we are all faithfully eating our coconut bark. I can happily say that symptoms that cropped up late last year have now been resolved. Could it be the coconut? We'll never know, but we're going to keep eating it!

Coconut oil (and cream, and milk, and even coconut "flour") also tastes good. It can be used in cooking, adding flavor (and nutrition) to soups and sauces. Another product, coconut spread (also marketed as “coconut manna” or “coconut cream concentrate”) is a pureed blend of the coconut meat, full of coconut flavor; it forms the base for the coconut bark recipe below.

Healthy Coconut Bark

This nourishing snack satisfies the chocoholic seeking health. Use virgin coconut oil or similar items from specialty and health food stores: “coconut cream concentrate”, “coconut spread” or “coconut manna”. (Canned coconut cream will not be firm enough for this recipe.) Personalize as desired, adding more or less of the ingredients, according to personal tastes. This recipe makes one loaf, good for quite a few snacks; it will store for months in the refrigerator.

INGREDIENTS

• 1 c. virgin coconut oil or alternative (mentioned above)
• 1 c. dates, pitted (Medjool if available)
• 1 c. macadamia (or substitute pecans or walnuts)
• 1 c. cacao nibs
• 1 c. raisins (or substitute dried cranberries or other favorite dried fruit)
• Optional: 1 c. pumpkin seeds 

PREPARATION

1. Melt the coconut oil (or other), setting the jar in a pot of simmering water (with a rag at the bottom of the pot to keep the jar from breaking). An alternate method: Set in oven with just the pilot light on, for several hours. Use: > 1 c. virgin coconut oil

2. In a loaf pan, add the following, mixing somewhat: > Dates > Nuts > Cacao nibs > Dried Fruits, etc.

3. Pour the melted coconut oil over the loaf of ingredients, mixing some. Press the mixture down and chill until firm.

4. Run hot water over the loaf pan (held upside-down) to get the coconut bark back out, and slice it up. Individual slices can be wrapped in plastic wrap; handy to grab in a hurry! A perfect between-meal snack.