Regular readers may be well aware of my love affair with the mighty coconut. I use coconut oil in baking and sauteeing, coconut milk in desserts and in main dishes, I put coconut water in my smoothies, and I've even been known to make cream cheese and sour cream with just a can of coconut cream. It's no surprise then, when HarperCollins Canada asked if I'd like to review a cookbook called Coconut 24/7, I jumped at the chance.
This book was written by Pat Crocker, who also wrote The Juicing Bible, The Smoothies Bible, and The Vegan Cook's Bible. She is also a culinary herbalist who includes health tips along with her recipes. Coconut 24/7 is a very enjoyable cookbook with many delicious recipe ideas, as well as some DIY beauty treatments. I can't wait to make my own body scrub and face masques!
Some of the delectable recipes that I want to try are the Green Shiitake Stir-Fry, the Vegetable Rice Stacks, and the Hawaiian Antioxidant Punch. My husband really wants me to make the Coconut Curry Chicken for him—it looks really easy and flavourful. So many coconut recipes, so little time!
I was allowed to excerpt a recipe for you, and I chose Chard and Chickpeas. I have always wanted to find a good recipe for Swiss chard, and this one is a definite winner—filling enough for a main course, but also nice as a side. It's very flavourful and so wonderfully packed with energy. It was also incredibly easy and fast to throw together.
Ingredients:
In a pot of salted boiling water, blanch Swiss chard for 4 to 5 minutes or until tender. Drain and rinse under cold running water. Pat dry, coarsely chop, and set aside. In a skillet, heat oil over medium heat. Saute onion for 5 minutes. Add garlic and nuts and cook, stirring constantly, for 1 minute. Turn heat off and add cooked Swiss chard, chickpeas, and lemon juice. Toss well to combine.
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