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If you’ve been visiting the Broccoli Hut with any regularity, you’ll know that I have a deep appreciation for coconut. Ever since I discovered the magic of coconut butter, I rarely go more than a few days without getting my dose of tropical paradise.

However, coconut is not equally loved by all. Most people consider coconut a “bad” fat—full of those horrible, heart-clogging saturated fats. In recent years, I’ve done some research into the topic and discovered that coconut oil may in fact have beneficial health effects due to its abundance of lauric acid, a type of medium-chain fatty acid that is metabolized differently than long-chain saturated fatty acids. While there is still insufficient research evidence to support specific health claims, it appears that coconut is not as bad as previously thought.

Coconut oil is beginning to receive the positive attention it deserves these days; an article in yesterday’s New York Times revealed the not-so-villainous side of this oft-avoided fat. I hope media attention such as this will encourage additional research involving coconut.

How do you feel about coconut? What are your favorite ways to enjoy it? For now, I enjoy coconut in moderation—until more research is done to indicate its effect on health. My favorite ways to eat it: Coconutty Carrot Cake Oat Bran, Banana Coconut Breakfast Pudding, and Coconut Black Beans with Mango.

After reading that article this morning, breakfast was a no-brainer:

Strawberries were on sale this week at the Teet. I was a bit suspicious considering it’s barely March, a tad early for strawberries. But, they were local and cheap, so I indulged myself. I should have listened to my instincts—these berries are pretty woody. I can’t wait to go strawberry picking again! Anyway, I used a handful in my Strawberry Fields Forever Salad.

For dinner, I made an Ellie recipe, Chicken Chop Suey.

My tweaks:

-I used tofu instead of chicken.

-I used vegetable broth instead of chicken broth.

-I made more wonton skins that called for in the recipe…because I likes the crunch:)

To be honest, I’ve never had chop suey before, but after seeing Ellie prepare this recipe on her show, I knew I had to try it. The vegetables would have been a tad boring had it not been for the addition of toasted sesame oil. Amazing! I bought a bottle of the stuff as an impulse purchase a few weeks ago at Trader Joe’s…and boy, am I glad I did. The crunchy wontons were pretty fantastic too—such an easy garnish for any dish.

Here’s the recipe: Chop Suey

Tomorrow is my last day of class before spring break…and I’ve got two tests separating me from my freedom. Off to study like a champ.

Filed under: Meals