Coconut Redemption Day – You Are Invited
Coconut Redemption!
The True Story Behind a Real Super Food.
Is coconut good for you or bad for you?
Is coconut fattening or not?
Research has now identified that coconut oil actually raises good cholesterol (HDL) more than it raises LDL.
Many consumers are confused about the health and nutritional status of ingredients, like coconut milk and cream – and would like these questions answered.
Mike Foale, Ex-CSIRO scientist and Honorary Research Fellow in the School of Agriculture & Food Science at the University of Queensland, will answer these questions, at a public talk and demonstration to be held at The Green Kitchen Café & Organic Market, next to the Library in Maleny, on Tues 22 November 2011 at 10am.
Author of “The Coconut Odyssey’” published by the Australian Government, and inventor of the “Cocosplit” device, seen on the ABC’s New Inventors programme, Mike Foale is a leading expert on the coconut. Nutritionally and agriculturally, he has studied the coconut throughout his working life and spent years in the field, in the Solomon Islands and a vast array of countries throughout the tropical world.
Mike has been helping communities in these poorer nations, whose economies are dependent upon the coconut, through AusAID and their coconut improvement projects.
Discover how the US, through their promotion of soya beans,margarine and their negative PR about coconut fats, effectively killed off Australia’s love of cooking with coconut!
SEE MIKE FOALE DEMONSTRATE THE INGENIOUS COCOSPLIT DEVICE LIVE!
The Cocosplit device will be available for sale and is the perfect Christmas gift, for foodies!
When -Tues 22 November 2011 at 10am.
A huge range of products, derived from the coconut, will be demonstrated and onsale at the Green Kitchen Organic Market, located at 11 Coral St Maleny – next to the Maleny Library – plenty of free parking is available!
Local culinary teacher, the Sacred Chef, will be demonstrating some of the many uses coconut oil, cream, milk, sugar and flour can be put to in creating yummy food.
LEARN EAT DRINK DISCOVER BE INSPIRED SHARE IN
The Coconut Redemption!
Bios
Mike Foale was raised on a wheat and sheep farm in the Mallee of South Australia but got his first job as a coconut agronomist on a plantation in the Solomon Islands in 1959.
After nine years working out how to increase the yield of fruit from the coconut palms with fertiliser, how best to replace aging palms, and how to develop hybrids, Mike left the islands with his young family and returned to work for CSIRO in Australia on other crops. But the call of the coconut never went unheard so that Mike got involved through AusAID in coconut improvement projects in the south Pacific at a time when the coconut star appeared to be setting.
From the 1970s fierce competition developed in the marketplace for edible oils and massive processors in the USA sought to oust coconut as a healthy food from the market on the basis of some data linking coconut oil with serum cholesterol in humans. The value of coconut fell sharply and was in the doldrums until more detailed research identified that coconut oil actually raised good cholesterol (HDL) more than it raised LDL. Mike does all that he can to spread the word about this finding and to highlight the many other positive effects of coconut oil on human health. This great food, foundation of the healthy diet of hundreds of millions of people in the tropical world, offers much as well to the diet of all who live outside the coconut heartlands.
The Australian government published Mike’s book “The Coconut Odyssey” in 2003 (still in print), and he presented a coconut splitting device known as Cocosplit to the ABCTV New Inventors in 2007 (see details on www.cocosplit.com). Mike and his wife Pam moved to Maleny in 2009. He is presently an Honorary Research Fellow in the School of Agriculture and Food Science at the University of Queensland.
The Sacred Chef, Sudha Hamilton, has been cooking professionally for 30 years, restauranter, teacher and caterer, he runs The Sacred Chef cooking school in Maleny, www.sacredchef.com , and is the author of several WellBeing Magazine cookbook supplements and was their food editor for five years.
The Green Kitchen Café & Organic Market, is arguably Queensland’s most dedicatedly organic outlet for food, supporting local growers and producers. Located at 11 Coral St, Maleny, it has been operating under its current management for about a year www.greenkitchencafe.com.au
For more information and interviews please contact Sudha Hamilton on 0466 281 806 or email Sudha@midasword.com.au
What will you be doing this Christmas?
Heart of Gold
What will you be doing this Christmas? Will you be sitting down at someone else’s table or will you be dancing around your own kitchen in prayer for a tender bird or at least for the presentation of a sumptuous feast? Summer can mean hot times in the kitchen, often with the added strain of several seldom seen relatives out there in the living room staring uncomfortably into space. Again my advice is don’t over do it, keep it simple, most people are there for the company and good cheer, not for elaborate fine dining. Our warm weather suggests small amounts of food that zing on the palate. Things like dips and exotic chips, marinated olives, grilled seafood, crudités, and finger foods of all persuasions, are guaranteed to please, especially when accompanied by a superior liquid refreshment. May your mantra be – relax, enjoy and allow it to happen organically, meaning don’t impose too many uptight rules of engagement, give life a chance to unfold unpredictably, it’s the secret to actually having fun.
For more Sacred Chef summer madness click here
Rainbow trout poached in tomato, leeks and wine
Rainbow trout poached in tomato, leeks and wine
- 2 med size whole rainbow trouts salt skin
- 1 leek chopped
- 4 cloves garlic chopped
- 1 cup celery chopped
- 300g mushrooms sliced
- 2 cups white wine fruity style
- 1 sprig rosemary
- 1 tspn pickled lemon slivers
- 2 tbspns olive oil
- 1 tspn dried chilli flakes
- 2 rashes streaky bacon chopped
- 400g crushed tomatoes
- 2 tspns dried oregano
- 2 tbspns roasted pine nuts
- Sea salt to taste
- Freshly ground black pepper to taste
- 2 tbspns flat leaf parsley chopped
- 1 lemon squeezed
In a large saucepan or frypan sauté oil, bacon, leeks, celery, garlic, chilli, salt, rosemary for a few minutes before adding wine and cooking for a further five minutes. Then add in mushrooms, crushed tomatoes, lemon, oregano and cook for a further ten minutes before adding in your fish and covering with a lid, poach fish eight minutes each side. Finish with pine nuts, black pepper, chopped fresh parsley and a squeeze of fresh lemon. Debone fish in the pan and serve one fillet per person on a bed of rice, ladle poaching sauce and vegetables over the fish. Great with roasted Jerusalem artichokes.
Serves 4
©Sacred Chef
Sunshine Coast Corporate Cooking Classes
Sacred Chef, your unique coast foodie, has a new cooking studio and I have been entertaining sunshine coast corporate groups with cooking classes followed by delicious gourmet lunches. This is a day, that your valued staff members and co-workers will fondly remember with every taste bud on top of their tongues. We begin in the morning with some blind folded sensory work, ascertaining flavours and aromas, of spices, herbs, exotic ingredients and boutique local produce – this is serious fun! Then out come the knives, but surprisingly not for anyone’s back, as we keep all the action on the chopping board. Gorgeous smells soon fill the studio with garlic, galangal, chilli, fresh lime and sunshine coast seafood dancing on the hotplate.
Groups will learn to cook some seriously delicious dishes, as they overlook the Glass House Mountains perched on top of Maleny, clad in aprons and appreciative smiles. Recipes, notes, articles, information about nutrition and the culinary background of ingredients and produce – are all provided in a take away pack for later digestion and to make sure that these new skills are not forgotten.
Try rocket pesto pizzas with buffalo mozzarella – which is made locally in Maleny!
Tapas Mooloolaba King Prawns!
Butterflied Parmesan crumbed whiting fillets with aoli.
Linguine Vongole with leeks and white wine.
Sesame glass noodle salad with crunchy raw veg, chia seeds, and coriander lime dressing.
Slow roasted lamb Thai shanks with jasmine rice.
Pure chocolate tart with raspberry coulis and double cream.
We can make all of these things in just two hours!
Then you can sit down for lunch and sample a selection of fine wines to match your culinary flair!
Ph 5499 9280 or email the Sacred Chef
Specials
Fresh asparagus spears with smoked ocean trout, avocado oil vinaigrette and a mixed leaf salad. $15
Grilled chicken breast burger with lime aoli and served with a mixed leaf salad. $12
Sesame tofu vegetarian stir fry served with basmati rice. $14
Mediterranean vegetable stack served with black olive polenta. $16
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