When I discovered that coconut oil was in fact NOT bad for me, my arteries or my heart, my kitchen took on a whole new world. According to Dr Joseph Mercola’s article in the Huffington Post, not all saturated fats were created equal…
Back in the 1930s, Dr. Weston Price found South Pacific Islanders whose diets were high in coconut to be healthy and trim, despite high dietary fat, and heart disease was virtually non-existent. Similarly, in 1981, researchers studying two Polynesian communities for whom coconut was the primary caloric energy source found them to have excellent cardiovascular health and fitness.
Dr Mercola goes on to say that coconut oil is actually good for us and outlines a number of health benefits:
- Improving heart health
- Boosting thyroid function
- Increasing metabolism
- Promoting a lean body and weight loss if needed.
- Supporting the immune system
- Benefits the skin such as anti-aging and regenerative effects
There is plenty of people out there banging on about how great the coconut – oil, water, flesh…it’s all good! But my favourite part is the way the intoxicating sweet smell washes over the house when I cook with it. And I haven’t even begun to start in on the flavour. Needless to say, I use it as my one-stop shop for cooking with oils. Extra-virgin olive oil would be the other main one I use and other times a splash of sesame oil for particular dishes, but as a rule, I heart the coconut. And when it comes to the sweetness of a vegetable like pumpkin, these two were made for each other.
- 1/4 pumpkin, chopped into big chunks
- 1 tblsp coconut oil
- 1tsp crushed garlic
- 1 1/2 tsp crushed ginger
- Nutritional yeast flakes
- Linseeds, sunflower seeds, pumpkin seeds to serve
- Mixed lettuce to serve
Other optional additions that go amazingly with pumpkin..
- blue cheese, crumbled over the top
- walnuts, crushed
Chop the pumpkin into big chunky pieces and steam until it softens slightly. If you have time, you don’t need to steam at all, simply pop the pieces in the oven, drizzled with coconut oil to bake until golden brown.
Alternatively, in a deep frying pan heat the oil and add the garlic and ginger. Once it is hot, add the par-steamed pumpkin, turning in the oil until golden brown.
Sprinkle the pumpkin with nutmeg and toss in the oil again briefly.
Remove from the heat, serve on a bed of your choice of lettuce leaves or greens.
Sprinkle with nutritional yeast flakes for a dairy-free cheesy flavour.
Add any seeds you like and serve!