Cocopure

I'm really excited about cocopure. My neighbour gave it to me as a gift in return for looking after her apartment while she was away recently. I dipped into it straight away, and I think I've found my new favourite thing!

Cocopure has the consistency of nutella, and is generally considered as a mix of raw coconut oil and cocoa. It has a sweet bite, but has no added sugar! I find it especially satisfying on a nice piece of seeded toast, in the afternoons when I am having that chocolate / sweet thing craving.

My trainer Joe even approves! (And he can be a tough customer...)

You can buy it online, and also at health food stores (I go to 'Health Nuts' in the small shopping centre underneath the Coca Cola sign in Kings Cross.)

You can visit the website here.

Kapai Puku - The Seed of Life

I was in Harris Farm the other week and as usual there were loads of food samples to try (this is certainly what gets Mark through the door!) I normally avoid all of the free cheeses and breads, but I enjoyed tasting a yoghurt sample with these 'Kapai Puku' seeds mixed in.

Well I enjoyed it so much I bought a pack of these seeds - and they were 15 bucks, for a while I was worried I had been ripped off! But they have proven to be so versatile, and I've really enjoyed mixing them in yoghurt, adding to cereal, even omelettes or stewed fruit.

Then I double checked the numbers and I realised just how great these seeds are!

Some of the benefits of this product include:
* Rich source of omega-3 fatty acids, linoleic acid and alpha-linolenic acid.
* Rich in fibre
* Contains silica – that is essential for healthy smooth supple skin, healthy hair and strong nails. Silica is present in almost every tissue of the body and is essential for cell growth.
* Contains B Complex vitamins (B1 – Thiamine, B2 – Riboflavin, B3 – Niacin, B6 – Pyridoxine) are extremely important for the health of the nervous system. They are not stored in the body in any great quantity and need to be supplied daily by the diet.
* An excellent source of vitamin E, the body’s primary fat-soluble antioxidant, neutralizing free radicals that would otherwise damage fat-containing structures and molecules, (eg. cell membranes, brain cells, and cholesterol).
* High in Zinc, Calcium, and Phosphorus.

NUMBERS (per 50g serve)
Protein 8.2g
Fat 13.3g (saturated 1.7g)
Carbs 18.9g
Fibre 8.4g

You can also order the product online.

Quinoa

When I first looked at my eating I knew I had to reconsider my carbohydrate intake. My heart sort of sunk, I absolutely love eating rice and pasta! Then I found Quinoa - it has double to protein of rice, is Low-GI and gluten free. Sure, it is not that low in carbs, but it certainly beats eating a similar amount of cooked white rice.

Quinoa is a seed, but you cook it like a grain and use it in the same way you would rice or cous cous. It produces delicious results without having to try very hard!

Quinoa is available at health food stores and is quite expensive - don't let that put you off as it doubles in size when cooked. I have also seen it creeping into supermarkets recently so this will mean prices will fall as volumes increase.

Here is a simple side dish I cook often to accompany meat (particularly bbq chicken, although tonight I am eating it alongside some grilled salmon).

INGREDIENTS
1/2 cup organic quinoa
1 cup of water
1 dessert spoon olive oil
1 tsp minced garlic
1 small fennel bulb, sliced
Juice of half a lemon
Rind of half a lemon, finely grated
Handful of parsley
Salt & pepper
Serves 2

METHOD
1. Cook quinoa in a large pan of boiling water for 12 minutes or until tender.

2. Toss quinoa with olive oil, garlic, fennel, parsley, lemon juice and rind. Season.

NUMBERS (Serving Size, 50g - when cooked, this will serve 2 people as a side)
Protein: 5.95g
Fat: 2.4g
Carbohydrate: 34g

Coconut Flour

Today I decided to make some rissoles, I was daydreaming and worked out that a rissole would be a perfect afternoon protein snack for me, if I'm feeling like something savoury! (more on my rissole recipe later...)

I started thinking about flour. I like my rissoles rolled in flour before cooking, and I do need to use flour from time to time when cooking other other dishes, even though I attempt to eat low carb at all times these days. Low carb also means I will not be adding breadcrumbs to my rissoles either.

So I did a little research and I found Coconut Flour, it looks like the best choice for me. I discovered some great facts including:
- Coconut Flour is a low carb flour. It has fewer digestible carbs than any other flour, including soy! It even has fewer digestible carbs than most vegetables.

- Coconut Flour is a good source of protein. It has as much protein as wheat flour but it has no gluten.

- Coconut Flour is high in fibre. It contains 38.5% fibre which is the highest percentage of dietary fibre found in any flour (wheat bran is 27% fibre).

- The Australian Heart Foundation recommends that adults should consume approximately 30g of fibre daily. (1 Tablespoon of coconut flour equals approx 5 grams of fibre.)

You can find out more about Organic Coconut Flour at:
http://www.nuicoconut.com/australia/nui_products_AUS/nui_food_range.htm

NUMBERS (per 100g, this is slightly less than a metric cup)
Protein: 19.3g
Carbohydrate: 64.5g
Fat: 8.6g
Fibre: 38.5g