Alberta Co-op Grocery

Spring Veggie Stir-Fry

Posted April 23rd, 2010

from Katerina Pozzi, Working Owner

Ingredients:

1 Tbsp Coconut Oil

Half an Onion (finely chopped)

A Bunch of Asparagus (chopped)

A Handful of Shiitake Mushrooms (halved or quartered, depending on size)

A Handful of Snap-Peas

Tumeric to Taste

Sea Salt to Taste

Dulse Seaweed to Taste

Directions:

Heat the coconut oil with half a cup of water in a pan over medium-high heat.  When the oil has melted, add onion and cover for a couple minutes.  Then add the rest of the vegetables and let it sit covered for about 5-8 minutes more.  Drain the liquid and put the vegetables in a serving dish, adding seasonings to taste.  Serve with brown basmati rice or rice noodles.
Serves 2

Tags: spring, vegan, vegetarian
Posted in Recipes

Coconut Oil: The Best Fat for Spring

Posted April 23rd, 2010

By Katerina Pozzi, Working Owner

Flowers are blooming, sandals are hitting the streets, and the smell of freshly cut grass is permeating the air.  Spring is officially upon us and Portland is clearly ready to emerge from hibernation!  After spring-cleaning has created space in your pantry, this season also provides an excellent opportunity to stock your shelves with light, cooling, and cleansing foods that bring your body in harmony with the environment.  While good-quality butter may have been ideal for keeping warm in the winter, coconut oil can be a preferable choice in the warmer months to come.

Composed of 92% saturated fat, coconut oil’s reputation has fallen victim to false propaganda.  In the 1950s, a theory was proposed which stated that saturated fat and cholesterol were directly related to coronary heart disease. Despite a plethora of evidence disproving this claim, the vegetable oil and food-processing industries successfully convinced the public that polyunsaturated fats are preferable for a healthy life-style.  By 1970 the percentage of dietary vegetable oils in the form of margarine, shortening, and refined oils increased about 400 percent.

Yet, before 1920 coronary heart disease was rare in America, while today it causes 40% of all U.S. deaths.

So why is coconut oil so special?  First of all, it tastes wonderful.  Use it in place of other cooking oils to add flavor to even the simplest meal.  Secondly, it’s incredibly good for you.  Composed predominantly of medium-chain fatty acids, coconut oil is quickly absorbed by the liver, protecting this vital organ from alcohol and other toxins, as well as providing quick energy.  The saturated fat so prevalent in coconut oil not only provides cell membranes with the stiffness to function properly, but is also the preferred fuel for the heart, contains stearic acids which lower cholesterol levels, and even has antiviral properties.  Furthermore, coconut oil is very stable, with a shelf life of up to two years in a room-temperature environment.

My favorite is the Hummingbird brand, which has a special co-op price of $6.49 for a small jar.  It is packaged locally in Eugene, OR, and the jars can be returned for re-use.  Hummingbird Coconut Oil is virgin and cold-pressed, ensuring its quality.

For more information, check out Nourishing Traditions by Sally Fallon, or just go to www.coconutoil.com for a variety of articles and recipes.

Tags: oil, spring
Posted in Food and Drink