Lunch time! Now, what do I have in the fridge today? Broccoli, butternut squash and purple cabbage. What a radiant color combo, hey?
Today I’m just going to keep it super simple – a quick stir-fry with a fried egg on top. I chopped the pumpkin first and let it simmer on the pan a bit longer than the broccoli and the purple cabbage to make sure it softens. I fry the veggies in coconut oil and just a dash of Japanese soy.
We’ve switched to coconut oil when cooking. When it comes to high heat cooking, coconut oil is by far your best choice. Over 90% of the fatty acids in it are saturated, which makes it very resistant to heat.
Fats have long been demonised. And coconut oil was for many years falsely accused of raising blood cholesterol levels. I recently heard that farmers in the 1940’s added coconut oil to their cow’s diets in hopes of fattening them. Instead they found that the cows were leaner, more active and had an increased appetite. Confused? The reason for this is that coconut oil is super high in saturated fat – the good kind of fat for everyone. Coconut is like one of those wonder products. It has a long list of amazing health benefits;
- It contains lauric acid (also found in human milk) which enhances brain functioning and the immune system
- It’s an antiviral, antibacterial and antifungal agent
- It is lower in calories compared to most other fats and oils
- It also has more than 50% medium-chain fatty acids, the ones that are not stored as fat. On the contrary, the body metabolises medium-chain fatty acids into energy
I find that amazing facts.
Now, back to my lunch. It took me less than 10 minutes to wash, chop and cook up this stunner of a meal.