Coconut: The Tree Which Grants all Wishes!

As early as the 4th century BCE, Sanskrit writings tell of coconut palms. These palms exemplify the Indian concept of kalpavriksha, which means the tree which grants all wishes, because all of its parts are useful.


The coconut is probably the most famous product from these stately trees. It is a drupe, which is a type of fruit, but not an actual nut. 


The coconut palm, in Indian mythology, was created by the sage Vishwamitra who was helping prop up King Trishanku with one after the king was thrown out of heaven by the gods.


Coconuts are significant in Indian spiritual life. Dehusked coconuts are temple offerings, gifts given to bless a house, and significant participants in marriage rites.

I wanted to use coconut flour. The meat of the coconut is dessicated, then ground up to make flour. It can be used for gluten-free baked products. I modified a recipe that I found on the back of the Bob's Red Mill Coconut Flour package, and really loved the result.  The only warning I have is to watch out for the crumbliness of the cookies when they are still warm. This is probably due to the rice flour plus the coconut flour, because they are both gluten-free and do not have enough binding compounds. Here is the recipe: 1 c. Sugar  1/2 c. Butter 1/3 c. Milk 2 tsp. Vanilla  3/4 c. Rice Flour  1/3 c. Coconut Flour  2 Tbsp. Potato Starch or Flour 1/2 tsp. Baking Powder  1/2 tsp. Baking Soda  1/2 c. crushed Almonds

Directions

Preheat oven to 350 degrees F. Cream together sugar and margarine with an electric mixer and beat for two minutes. Add vanilla and soymilk and beat for an additional minute. In a separate bowl, mix together dry ingredients, except Almonds. Add dry mix to wet ingredients and briefly mix, then add the almonds. Continue mixing until just blended. The batter should have a moist and fluffy consistency. Place by rounded tablespoon on a greased cookie sheet and bake 10-12 minutes. Makes 2 dozen cookies. Each cookie has about 130 calories. There is some saturated fat, and a large amount of sugar.

Quinoa with Almonds and Cranberries

I love this recipe! Quinoa can be bland, but mix it with almonds and cranberries, and it is fabulous. The recipe is relatively quick and easy.


The ingredients are:
1 cup quinoa
1/2 cup slivered almonds
1 teaspoon of vegetable oil (I used almond oil)
1 1/2 cups boiling water
1 vegetable cube (or chicken boullion)
1/2 teaspoon salt
1 cinnamon stick
1 bay leaf
1/2 cup dried cranberries


Most quinoa sold in the United States have been pre-washed, but it is advisable to wash it again anyway. Soak the quinoa for 15 minutes. Afterwards, stir and drain the quinoa. 

Heat a wide-bottomed pan on medium heat and add the oil. Add the almonds and stir them until they are golden. Remove and set them aside. 


Next add the quinoa to the pan and stir until dry and turning color. Add the boiling water, cube or boullion, salt, bay leaf, cinnamon stick, and dried cranberries. Bring it to a boil then cover, lower heat and simmer for about 10 minutes, or until all water is absorbed. Let it sit for about 5 minutes. You can serve it immediately or save for later.