Download PDF by Stephanie Pedersen: Coconut: The Complete Guide to the World's Most Versatile

By Stephanie Pedersen

ISBN-10: 1454916346

ISBN-13: 9781454916345

Ideal for dishes either savory and candy, coconut is delicious—and even larger, it's a dietary powerhouse, with well-being merits that variety from fighting dehydration to stabilizing blood sugar to expanding immunity. how to select, use, and shop each piece of the coconut—the meat, the water, the oil—along with greater than seventy five recipes that come with coolers, smoothies, cold and hot cereals, baked items (muffins, breads, bars), chilis, soups, stews, lunch bowls (like Mexicali Quinoa Pilaf), salads, sandwiches, snacks, spreads, dips, dinners, cakes, and a lot more. Informative sidebars offer attention-grabbing proof and heritage.

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Extra resources for Coconut: The Complete Guide to the World's Most Versatile Superfood (Superfood Series)

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Add the stock, chickpeas, and 4 cups water, and bring to a boil. Reduce the heat to medium-low, and simmer for 1 hour. Add the potatoes and parsnips, and simmer for 15 minutes. Serve the soup immediately, or store in the refrigerator and serve the next day. It can be stored in the refrigerator for up to 4 days. 44 Chapter 1: A-M CHICKPEA SOUP - {ZUPPA DI CECI} 8 servings Source: The Soup Cookbook Ingredients 1 lb. dried chickpeas 1 pinch baking soda ¼ cup olive oil, plus extra 2 cloves garlic cloves, finely chopped ½ large onion, finely chopped 1 carrot, finely chopped ½ stalk celery, finely chopped Finely-chopped Italian parsley, to taste 1 tablespoon finely-chopped rosemary leaves 1 lb.

Pour into large saucepan, add chicken stock, and bring to a boil over medium heat. Simmer, uncovered, for 20 minutes. Add cream. Season with basil, salt, and pepper. Cook over very low heat for five minutes. Add cheese and cook, stirring constantly, until cheese melts. Serve at once. CHEESE-TOPPED BEAN SOUP 8 servings Source: The Soup Cookbook 36 Chapter 1: A-M Ingredients ¼ cup dried black beans ¼ cup dried black-eyed peas ¼ cup dried lentils ¼ cup dried Great Northern beans ¼ cup dried red beans ¼ cup dried pinto beans 6 cups water ¾ cup finely chopped onion ½ cup finely chopped celery ½ cup chopped carrot ¼ teaspoon salt ¼ teaspoon pepper 28 ounces crushed tomatoes, (1 can) undrained 2 cloves garlic, minced ⅓ cup chopped fresh parsley 1 tablespoon chili powder 2 tablespoons lemon juice 1 Dash hot sauce 4 ounces shredded Monterey Jack cheese, (1 cup) Method Sort and wash beans; place in a large, nonaluminum Dutch oven.

Serve cheesy toasts with soup for dipping. CELERY AND ALMOND SOUP 2 servings Source: The Soup Cookbook 31 The Soup Cookbook Ingredients 3 cups chicken stock, see note 6 medium stalks celery, inner stalks ¼ cup chopped almonds, with skins Method Pour broth into a saucepan, place over high heat, and boil 2 minutes. Break celery stalks to remove strings; with a paring knife cut celery into small pieces into pan with broth. Slowly boil celery in broth 8 minutes. Pour celery and broth into a blender and purée until creamy; add chopped almonds.

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Coconut: The Complete Guide to the World's Most Versatile Superfood (Superfood Series) by Stephanie Pedersen

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