Tasty delights and body lotions
These recipes come from Coconut 24 /7 (HarperCollins, 2013), by Pat Crocker. The final chapter includes recipes for body creams and lotions featuring coconut oil.
Makes 3 cups (750 mL) Caponata is a traditional Italian dish featuring eggplant, garlic and tomatoes and often served with antipasti or as a relish.
Use it as an accompaniment for cooked meat, poultry and fish, as a sauce for cooked rice or pasta, or on toast for a bruschetta with a Polynesian vibe.
The Orange Coconut Dressing makes this version come alive. 4 cups (1 L) thinly sliced cabbage 2 cups (500 mL) shredded carrot
2 apples, finely chopped 1/2 cup (125 mL) coarsely chopped dates 1/2 cup (125 mL) coarsely chopped walnuts 1/4 cup (60 mL) shredded unsweetened
coconut, fresh or dried 1 cup (250 mL) Orange Coconut Dressing (recipe follows)
In a salad bowl, combine cabbage, carrot, apples, dates, walnuts and coconut. Drizzle with dressing and toss to coat well. Crocker likes red cabbage in this recipe, but Savoy or bok choy works, too.
Coconut Caponata can be served with meat, poultry or fish, or on toast for a bruschetta. 3 tbsp (45 mL) melted coconut oil 1 onion, chopped 3 cloves garlic, minced 1 small eggplant, diced 3 tomatoes, peeled and chopped 1 1/4 cups (310 mL) Coconut...