Thankfully (and finally!) coconut is getting the recognition and appreciation it deserves. I've been a huge fan ever since I attended the Natural Gourmet Institute.  Not only do I use its oil to cook and bake with, but it serves as my face/body/hair moisturizer. I recently posted this pic on instagram and have had a few people ask me what coconut cream is. There are many variations of coconut so I thought it was time to clear things up and crack this little nut (Pun intended. I like puns.)

1. Coconut Oil: The mother. The holy grail. The most popular mask the coconut wears. Its uses are vast and versatile. Sauté with it, use it as an alternative to vegetable oil and butter in baking and as a delicious addition to smoothies. A dollop in your morning cup of coffee enhances flavor and provides an energy boost.
2. Coconut Milk: When you squeeze a cow's nipples, you get milk.  When you squeeze coconut meat, you get milk. The extraction process is a little more complicated than that, but I love the visual comparison to make my point.  We are the only species that cultivates and drinks another animal's breast milk and continues to do so after infancy. Think about it...then get totally creeped out. It's creepy, it really is. Coconut milk is perfect for curries, soups, and baked goods.
3. Coconut Cream: You can buy a can of coconut cream or separate out the creamy part of a can of coconut milk and keep the water for other uses (i.e. don't mix the can). In the picture I was asked about, I simply spooned the cream I strained out of a can of coconut milk over ripe strawberries and topped with slivered almonds. I also beat it and folded it into my banana almond butter pudding as "whipped cream".
4. Coconut Manna (also called coconut butter): When you purée shredded coconut, the coconut oil and coconut meat mix together and turn into manna.  I like to call this dessert. Its texture is amazing and the taste is deceptively sinful. I mix it with a little almond butter, drizzle of honey, some dried cranberries for texture, and a healthy pinch of kosher salt and raw cacao...if I close my eyes, I am eating my own personally tweaked Almond Joy bar. 
5. Coconut Water: Nature's Gatorade. The clear liquid in the fruit's cavity. Great post-bikram electrolyte replenisher. Not a huge fan.

The more you know! Get crackin'.

I recently read an article questioning if grass-fed steak is the new kale. I don't argue that grass-fed meat is preferable, but I'm not sure the two are comparable. If you google 'the new kale' all sorts of replacements pop up. Whole Foods is pushing collards like a drug dealer. I've never been a fan of the veggie-of-the-moment trend. What's the benefit of replacing one green with another? Eat them all! It's no secret that there is a celebrity life cycle. One minute they're hot and the next we are over them and onto someone new...sorry about that, Jessica Simpson. However, if veggie trends encourage people to eat more vegetables, I'm all for them. Given that kale is apparently no longer "in", I'm going to have to go with swiss chard as the new It Girl. See below for an easy, tasty, nutrient-packed recipe that makes kale chips sooo yesterday.

Chard Chips

What you need:

1 bunch swiss chard
1-2 teaspoons extra virgin olive oil
Kosher salt
Any seasoning you prefer (red pepper flakes, garlic powder, paprika, cayenne pepper, etc.)

Steps:

1. Preheat oven to 350 degrees.
2. Line 2 baking sheets with parchment paper.
3. Rinse swiss chard in cold water being sure to remove all grit in hidden crevices.
4. Remove the stems of the swiss chard by folding the leaf in half and cutting along the rib. Cut the leaves into 3 inch pieces.
5. Dry the leaves thoroughly. If they are still wet when they go into the oven they will not crisp. Using a salad spinner followed by a pat down with a paper towel is effective. 
6. In a large bowl, toss the leaves with just enough olive oil to lightly coat them.
7. Lay the chard out on the baking sheets in a single layer with some room between the leaves.
8. Sprinkle the leaves with kosher salt and any other combination of seasonings you are using.
9. Bake for 10-12 minutes rotating sheets halfway through. If not crisp, continue to bake checking frequently.
10. Let cool for a minute or two and mangia!

If you feel bad for dropping Jessica Simpson like yesterday's news, you can prepare kale chips using the same steps above and enjoy the two together.

While menu planning for a client who follows the Paleo diet last week, I felt the need to give him something that would satisfy that oh-so-common carb craving.  I don't know anyone who doesn't like pasta so I turned to its veggie namesake, the spaghetti squash. It's simple to prepare, much more fulfilling than waiting for a pot of water to boil, and definitely satisfies my craving. I won't lie, you're not going to fool anyone into thinking it's spaghetti, but it's a low-carb, low-cal, nutrient dense substitute. I enjoy mine with pesto. See below for how to create a healthy canvas for your favorite sauce:

1. Preheat oven to 400 degrees.
2. Cut the spaghetti squash in half lengthwise.  (WARNING: This step is not easy. Take your time, use a sturdy knife, and be aware of your finger placement at all times. There are YouTube videos illustrating tips and tricks if you are having a difficult time.)
3. Use a spoon to scoop out the guts of the squash and discard.
4. Place the squash cut side down on a baking sheet.
5. Bake for 30-35 minutes or until the squash gives when you poke the outside.
6. Once the squash is cool enough to handle, use a fork to scrape its flesh into "noodles".
7. Toss with sauce of choice and mangia!

Leftovers will keep in the refrigerator for 3-4 days.