Here is a new recipe from the Sanoviv Kitchen – By Donny Ward
Breakfast at Sanoviv often includes fresh, young coconut
Coconuts are the fruit of the coconut palm, botanically known as cocos nucifera, with nucifera meaning “nut-bearing.” In Sanskrit, the coconut palm is known as kalpa vriksha, meaning “tree which gives all that is necessary for living,” since nearly all parts of the tree can be used in some manner or another. Coconut is highly nutritious and rich in fiber, vitamins, and minerals. It is classified as a “functional food” because it provides many health benefits beyond its nutritional content.
The coconut itself has many food uses, including milk, meat, sugar and oil as well as functioning as its own dish and cup. The husk was also burned for fuel by natives, but today a seed fiber called coir is taken from the husk and used to make brushes, mats, fishnets, and rope. A very potent fermented toddy or drink is also made from the coconut palm’s sap.
Coconut milk (cream) is made by blending the water and the coconut meat together. Add more or less water until you get the desired consistency. Coconut yogurt is made by using yogurt starter cultures.
- Use the meat from young coconuts in your meal replacement shakes
- Use the water from young coconuts for your shakes OR as an electrolyte replacement beverage
- If you cannot find fresh coconuts, organic dried unsweetened coconut and/or boxed organic unsweetened coconut water are healthy substitutes.
www.coconutresearchcenter.org
Meet our Sanoviv nutritionists, who work with the Sanoviv kitchen to ensure tasty, healthy, gluten-, dairy-, and sugar-free tasty meals for our guests.