Coconut Palm Sugar
Did you Know?
To many indigenous island communities, the coconut sugar palm is known as the "Tree of Life" – this species (different than the Palm Oil tree) grows in diverse wild-life supportive agro-ecosystems, and can produce over 100 types of products from which farmers can earn a profitable, sustainable living. Producing 50 – 75% more sugar per acre than cane sugar while using less than 1/5th the nutrient resources, the World Bank's FAO contends that it's the single most sustainable sweetener in the world!!
FAQ's
1. What does it taste like? Just like sugar – with a hint of caramel.2. What is the texture like? Kinda like a dry light brown sugar.
3. Where is it from? Product of Indonesia.
4. Is it really delicious and will I love it? Ohhhhhh yeaaahhhhh.
Sponsorship
Launched 2009/2010 www.orangutan.org.au/projects.html
Facts
Like raw or brown sugar, only better !! This sun-kissed sweetener is the crystallized nectar of the tropical coconut palm tree blossom, harvested high in the swaying canopy by traditional farmers, then evaporated and crushed into a unique, unbleached, not-too-sweet sugar alternative. So go ahead, indulge that sweet tooth !!Nutrional Benefits
Boasting a naturally Low Glycemic Index (GI 35) that is nearly half the GI of cane sugar (GI 68) and lower than honey (GI 55) and even agave (GI 42)…….this super Polynesian food has the added bonus of a nutritional content richer than possibly all other commercially available sweeteners! Contains protein (12 amino acids) and comparatively high mineralization including potassium, magnesium, phosphorous, zinc and iron.Suggested Uses
Replace 1:1 with cane sugar in your coffee/tea/chai/cocoa or homemade lemonade/iced tea. Alternatively, it's easily incorporated into all your favourite dessert recipes.Recipes
WINTER WARMER Serves 6 – 8
The creamy blend of tahini, miso, and mineral rich seaweeds make this nourishing soup a meal in a bowl & is quick and simple to prepare.
Ingredients:6 cups water or vegetable stock
1/8 cup mixed SEAWEED ~ eg. WAKAME, DULSE (leaf or flake)
1 leek, finely sliced
1 Tbsp fresh ginger, minced
2 stalks celery, diced
1small zucchini, diced
2 carrots, diced
1 Tbsp coconut oil
2 Tbsp nutritional yeast
2 -3 Tbsp tahini
4 Tbsp miso (preferably shiro)
sea salt to taste
Mindful Preparation:
1. Soak seaweeds in water or stock while preparing the remaining ingredients.
2. Heat liquid to almost boiling. Add leeks, celery, carrots and ginger, simmer for 5 minutes over low heat.
3. Add zucchini and coconut oil. Simmer until veggies are tender, 5-7 minutes.
4. Remove 1/4 cup of liquid and blend with tahini, nutritional yeast and miso. Add back to the soup and remove from heat.
5. Taste before adjusting seasonings or adding salt.
Fyi: ~ Never allow miso to boil, this will destroy the enzymes and life force.
>Recipe courtesy of rawfoodnik/yoga/surf diva, Shani Cranston www.milagroretreats.com