It’s been called one of nature’s true superfoods. A health food that provides a great flavour option to many new cuisine recipes and old favourites. A healthy product that adds zest to the flavours of everyday life.
It’s the coconut, of course.
Growing up in a South Asian family, I have a longstanding relationship with this delicious fruit. From coconut milk in curries to flaked coconut in desserts, it is a dietary staple and offers a supporting role in almost all of our meals. In fact, one of my fondest memories is watching my dad grind fresh coconut flesh, which my mom would freeze and later drop into soups and stews.
Today, I’m proud to continue our traditions with more options than ever before. Our planet’s “most nutritious food” is now in a wide range of products for everyday use: New Grace Organic All Natural Coconut Products are processed to the highest organic and natural standards, and conveniently packaged for use in your kitchen.
So, what can you do with Organic Virgin Coconut Oil, Organic Coconut Milk, Organic Coconut Sugar, All Natural Coconut Chips and Organic Coconut Vinegar? You can make Tomato Coconut Soup – a flavourful, comforting soup bursting with aromatic spices and seasonings.
This soup is perfect for cold winter nights when you want to snuggle up to comfort food. The classic tomato soup has been reinvented with the addition of coconut milk and pungent spices popular in Jamaican cookery – ground coriander, cumin, nutmeg, cinnamon and smoked paprika.
2 tbsp Grace Organic Coconut Oil, melted
1 onion, chopped
2 cloves garlic, chopped
1 tbsp chopped ginger
2 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
3/4 tsp salt
1/4 tsp freshly ground pepper
1/4 tsp ground cinnamon 1/4 tsp ground nutmeg
1 can (796 mL) diced tomatoes
2 cups no salt added chicken broth
1 can (400 mL) Grace Organic Coconut Milk
2 cups chickpeas
2 tbsp Grace Organic Coconut Sugar
2 tsp Grace Organic Coconut Vinegar
1/4 cup Grace Coconut Chips
1/4 cup finely chopped fresh cilantro (optional)
1. Melt Grace Organic Coconut Oil in a Dutch oven set over medium heat. Add onion, garlic and ginger. Cook, stirring occasionally, for 5 minutes or until softened.
2. Stir in paprika, cumin, coriander, salt, pepper, cinnamon and nutmeg. Cook for 1 minute.
3. Add tomatoes, broth, Grace Organic Coconut Milk and chickpeas; bring to a boil.
4. Simmer for 20 minutes or until fragrant. Cool slightly.
5. Purée in batches, until very smooth. Stir in Grace Organic Coconut Sugar and Grace Organic Coconut Vinegar. Adjust salt and pepper to taste. Garnish with Grace Coconut Chips and cilantro.
In addition to the flavour (sensational) and the simplicity of the recipe (super easy), I am loving the nutritional wins:
Grace Organic Coconut Oil: When newer research discovered the differences between saturated fat found in coconut oil and other saturated fats, coconut oil was endorsed by leading medical and health experts as a food that can help protect us from heart disease.
Grace Coconut Milk: A sweet, milky white cooking base, coconut milk is dairy free and can be used as a milk substitute by vegans or those with lactose intolerance.
Grace Coconut Sugar: A low calorie sweetener that contains inulin, which slows the rate of absorption into the bloodstream and gives coconut sugar a lower Glycemic Index than table sugar, thereby limiting glucose fluctuations and “blood sugar spikes” often associated with other sugars.
Grace Organic Coconut Vinegar: Created by the fermentation of 100% pure Coconut Water, it is 100% natural and does not contain harmful substances that commercial vinegars may contain.
Grace Coconut Chips: The super food is high in lauric acid, low in sugar and contains no cholesterol.
This year, I’ve made it my priority to include wholesome, natural foods into my diet. Combined with the nutritional benefits of coconut products such as fibre, protein and the ability to fight infections, I feel confident that the addition of New Grace Organic All Natural Coconut Products is a step in the right direction.