Vita Coco Coconut Oil, recipes for a healthier you! EAT IT - WEAR IT - LIVE BY IT

Vita Coco Coconut Oil; the little ingredient with lots to give, is set to go coco-nuts this Ramadan! New on the market, this little jar of wonders can be added to traditional Arabic recipes and provide a healthier cooking alternative for summer. Organic, 100% raw, extra virgin and cold pressed, it’s the oil with a multitude of usages as well as being a delicious addition to lots of recipes!

 

Hala Barghout, UAE, BSC Nutrition & Dietetics says;

 

“Vita Coco Coconut Oil is one of the healthiest oils to cook your food with this Ramadan. Packed with immune boosting antiviral and antibacterial properties, it helps keep your immune system strong under the stress of fasting. Vita Coco Coconut Oil also aids with digestion and can help in burning fat believe it or not – one of the things we worry about during the fasting month!”

 

So if you’re looking to break your fast the healthy way and give your favourite recipes a boost this summer, look no further! Here are a few Ramadan recipes made with Vita Coco Coconut Oil to help you have a healthier Iftar and Suhoor this year!

 

Sage and Coconut Relish
Perfect for a healthy alternative to creamy condiments!

 

Ingredients
● 1 bunch (150g) spinach, washed and trimmed
● 2 tablespoons Vita Coco Coconut Oil
● Juice of 1 lime
● 1 green chilli, deseeded
● 5 large leaves of fresh sage, finely chopped
● 5g garlic, crushed
● 2 teaspoons set honey
● 1 teaspoon white wine vinegar
● 1/2 teaspoon salt
● 1/2 teaspoon coarse black pepper

 

Method
Melt the coconut oil. Blend all the ingredients using a blender until you create a fine consistency. The ideal accompaniment to a mixed grill.

 

Grilled tiger prawns with Southern Thai style coconut curry marinade
Fresh and filled with flavour for lazy summer Iftars with friends!

 

Ingredients
● 8 ¬/12 raw tiger prawns, de¬veined and shells taken off but head and tail left on
For the "kolae" curry paste
● 5 long dried chillies, deseeded soaked in water for 15 minutes then drained
● 6 cloves of peeled garlic
● 1 thumb sized knob of peeled fresh ginger, sliced
● 1 small piece of fresh turmeric root, peeled
● 2 large peeled banana shallots
● 5 sticks of lemongrass, roughly sliced
● 4 tablespoons of dry roasted coconut (ideally fresh coconut meat, but you can substitute unsweetened desiccated coconut dry roasted until golden brown)
● 2 tablespoons roasted or fried peanuts
● 1 large pinch sea salt

 

For the curry:
● 250ml of coconut milk / cream (ideally fresh but a good quality Thai brand will do)
● 5 tablespoons of Vita Coco Coconut Oil
● 2 tablespoons of palm sugar
● 2 tablespoons of fish sauce
● 1 teaspoon of tamarind water

 

To serve:
● Coriander sprigs
● Pickled ginger (ideally a Thai brand if not then a Japanese one will do)
● Lime wedges

 

Method First make the Southern style curry paste: If using a pestle and mortar, pound the curry paste ingredients one by one in the order above until a smooth result is achieved. If using a blender then whizz all the curry paste ingredients together until smooth. First cook out the curry by warming the Vita Coco Coconut Oil in a pan and adding the curry paste, and half the coconut milk. Cook over a medium heat stirring regularly to avoid sticking, cook for around 8 minutes until darkened slightly and fragrant. Add the palm sugar, cook for 1 more minute then add the fish sauce tamarind and then the rest of the coconut milk. Allow the curry sauce to cool, before using half of it to marinate the prawns in. Leave for 20¬ to 3¬0 minutes before BBQ'ing or grilling the prawns and basting with the other half of the coconut curry marinade. Once fully cooked serve the grilled prawns with the coriander, pickled ginger and lime wedges as a garnish.

 

Medjool date and pistachio fudge
An ancient Indian sweet, often found piled in pyramids in the sweet shops of Delhi. A twist on the Arabic date recipe…
Notes: you’ll need a food processor to make these!

 

Ingredients
● 100g pistachios
● 400g Medjool dates shelled and pitted
● 75ml Vita Coco Coconut Oil
● ¼ tsp ground cinnamon

 

Method
Put the pistachios into a food processor and coarsely chop. Take out three quarters of the nuts and place them in a big bowl to one side. Then grind the remaining quarter into as fine a dust as you can, then tip it out onto another plate. Check the dates for stones, remove any you find and then put the dates into the food processor along with the Vita Coco Coconut Oil, cinnamon and blend. It will take a few minutes for the mixture to come together into a dough.

 

Vita Coco Coconut Oil is the ultimate cooking ingredient and one of the best natural energy supplements out there. The perfect addition to your favourite recipe; Vita Coco Coconut Oil is now available in Spinneys across Dubai.

 

Vita Coco Coconut Oil sold in Spinneys
250ml for 29.95 AED

 

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