A
ll I think about all day is
food – what I’m cooking
for dinner, what I’m baking
over the weekend, but also
what I could cook or bake if I had all
the necessary ingredients, utensils
and appliances. The possibilities are
endless. Here are a few of my favourite
new recipes using coconut products –
whilst fresh coconut is made into WILD
virgin coconut oil, coconut nectar is
made into a range of condiments to
enhance savoury dishes.
Umami teriyaki baked salmon
The umami teriyaki baked salmon
using organic Coconut Aminos Teriyaki
Sauce is delicious – I was very happy
with it after a long morning hike. I
marinated the salmon fillet very lightly
in coconut teriyaki sauce, which is
made with coconut blossom nectar
for the sweetness, which is better than
plain sugar as it has a low GI (35) and is
packed with amino acids. It is a good
option also for those who have lots of
allergies (like me!) and are concerned
with GMOs and over-processed food
as it is organic, gluten-free, soy-free
and GMO-free. I served it with purple
sweet potatoes and quinoa with lime
and miso dressing to compensate the
sweetness of the teriyaki marinade and
also to stick with the Japanese theme.
Coco loco
This month,
Fabienne Sayarath
f The Kitchen Faerie
brings us some irresistible coconut-based recipes,
featuring healthy ingredients from Coconut Matter.
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