Whether you’re a fan of the delicious taste of coconut milk or trying to do everything you can to stay healthy during virus season these recipes will give you added immune support.
Coconut oil is high in lauric acid which has been shown to have antiviral properties and I love it when we can boost your immune system with food.
And with the coronavirus rampant as of this writing in March 2020, the more simple, nutritious ways we can protect ourselves the better. I mean you still gotta eat right? May as well support your immune system while you’re at it. But please note that there is no data at this time of the effect of lauric acid or coconut milk on the coronavirus, or COVID-19.
Edit: March 23, 2020 Please note that no natural medicine, food, herb or supplement has been proven effective against COVID-19. Please speak with your health care provider and follow recommendations of the CDC and WHO regarding testing and treatment for COVD-19.
For other immune supportive strategies and some more delicious recipes see these posts:
- 5 Ways To Support Your Immune System
- 3 Ways to Use Hydrotherapy To Boost Your Metabolism & Immune System
- 5 Deliciously Potent Garlic Recipes To Fight Colds & Flus
5 Immune Supportive and super yummy coconut milk recipes:
1 Nutty Thai Coconut Sauce
This is an absolute fav at my house so this is a bigger batch because if my husband doesn’t have leftovers the next day he’s a bit cranky. If it’s just you or maybe just two people though, you can half this batch easily. But hubby may be right, this is almost better the next day!
Ingredients & Instructions:
- ½ cup yellow onion, diced
- 2-3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 lbs pasture raised, ground pork
- 1 tbsp coconut, olive or avocado oil
- Salt and pepper to taste
Place oil, onions, garlic and bell peppers in dutch oven or large stock pot and cook until translucent (about five minutes). Then add ground pork, breaking it up with a wooden spoon and cook until done.
While pork is cooking place the sauce ingredients in a medium sized saucepan:
- 2 16 oz cans coconut milk
- 1 cup cashew or peanut butter; or sunflower seed butter
- ¼ cup coconut aminos
- Juice of one lime
- For spice: 1-3 tbsp chili garlic sauce.
*When I make this I put ½ tsp -ish of chili garlic sauce because my kids seem to hate any spice. Then Joe and I just mix in chili garlic sauce, crushed red pepper flakes and Siracha (try this local Brooklyn artisanal version) when we dish ours up and get it as spicy as we like!
Place all ingredients in a medium saucepan and whisk over medium heat until mixed well. Stir frequently to avoid burning or forming a skin on the top of the sauce for about ten minutes or until smooth. Reduce heat to low, stirring as needed.
When pork is cooked and sauce is done, pour sauce over cooked pork and veggies and mix.Turn off heat or turn to low to keep warm.
Serve over zucchini noodles, cauliflower rice or regular rice. Garnish with fresh cilantro, more lime juice, cashews or ground peanuts. And spice it up with crushed red pepper flakes, chili garlic sauce and/or Sriracha!
2 Zesty Cashew Chicken Curry
The lemon and tomato in this curry make it totally different than most curry that can be a little on the sweet side. Both delicious ways to have curry but this one is different – and it’s amazing!
- 2 cloves garlic, chopped
- 1 medium yellow onion, diced
- 1 cup mushrooms, chopped
- 3 pounds cubed chicken breast
- 2 tbsp coconut oil
- 2 tbsp curry powder
- 1 tbsp lemon juice
- 1.5 tsp paprika or cayenne (optional)
- ¼ tsp cumin
- ½ cup raw cashews (more for garnish)
- ¼ cup cilantro, chopped (more for garnish)
- 1 16 oz can coconut milk
- 1 8oz can tomato sauce
- 1 14 oz can diced tomatoes
Sauté garlic, onion, mushrooms and chicken in medium chopped onion in coconut oil for 5 minutes. Add curry powder, cumin and paprika or cayenne. Next stir in coconut milk, tomato sauce and diced tomatoes. Cook for 10 minutes over medium heat, stirring occasionally and then add cashews, chopped cilantro and lemon juice. Let simmer for 30-40 minutes and serve in a bowl over cauliflower or regular rice, a generous handful of spinach, steamed broccoli or broccoli slaw.
Optional: garnish with more cashews and fresh cilantro.
3 Coconut Green Curry Chicken Meatloaf
This recipe is a bit more labor intensive than my usual go-to on a weekday night BUT it is absolutely worth it. It also freezes easily and keeps for 2-4 months in the freezer.
- 1 16 oz can coconut milk
- 1 tsp green curry paste
- Juice of 1 lime
- ½ cup fresh basil, chopped
- ½ cup fresh cilantro, chopped
- ½ cup finely chopped peanuts or cashews
- 1 cup shredded coconut
- 2 tbsp coconut oil
- 1 tbsp crushed red pepper flakes (optional but delicious)
- 1 tsp sea salt
- 2 lbs ground chicken, turkey or pork
In medium saucepan combine coconut milk, green curry paste, ⅔ of the lime juice and simmer about 15 minutes (until liquid thickens and reduces to about 2/3 cup). Set aside and let cool.
In large mixing bowl, add rest of lime juice, basil, cilantro, chopped peanuts or cashews, shredded coconut, coconut oil, crushed red pepper flakes, sea salt and ground meat and mix well with your hands.
Next stir in cooled coconut milk mixture and mix well, entirely covering meat mixture with coconut milk sauce. Place in glass or ceramic baking dish, bake at 350 degrees for 30 minutes or until meat is completely cooked. Serve with steamed broccoli or veggie of your choice.
It’s also delicious with a quick Cucumber Pear salad that I throw together like this:
- 2 diced cucumbers
- 1 large or 2 smaller pears, cut into bite size pieces
- 2 tsp white wine vinegar or more to taste
- 2 tsp avocado oil or melted coconut oil
- Salt and pepper to taste
4 Coconut Hot Chocolate
This used to be a daily habit of mine before my histamine intolerance acted up in a big way with the writing of and launch of Hangry and I had to dial this way down. It’s so delicious and it’s a year round treat! Serve piping hot in the winter and over ice in the summer!
- 1 heaping tbsp raw, organic cocoa powder
- ¼ cup coconut milk
- ¼ tsp vanilla extract
- Sweeten to taste with erythritol, xylitol, monk fruit extract or stevia
- Optional: pinch of cinnamon
Put cocoa powder, vanilla, cinnamon and sweetener of your choice in a mug and pour over with boiling water, filling the cup to ⅔ full. Stir well. Add ¼ cup or simply top off your mug with coconut milk. For a real treat, froth coconut milk with a handheld frother before adding. Serve warm or pour over ice!
5 Seafood and Veggie Chowder by Sarah Fragoso from Hangry
- 2 garlic cloves, minced
- 6 turkey or regular bacon strips, chopped
- 3 celery stalks, diced
- 1 pound Brussels sprouts, quartered
- 4 cups chicken broth
- 1 cup coconut milk
- 1 small red bell pepper, diced
- 2 carrots, chopped
- 1 tablespoon dried dill
- 1 tablespoon red chili flakes (optional)
- Sea salt and black pepper to taste
- 2 pounds fresh wild caught salmon, cod, or other seafood of your choice cut into bite sized pieces
Add the bacon to large soup pot and brown over medium-to medium high heat. Once the bacon starts to crisp, drain the grease leaving about 1 tablespoon in the pan with the bacon, add the onions and sauté until the onions become translucent. Add the garlic and celery and sauté until the garlic is fragrant.
Next add the chicken broth and coconut milk and bring to a boil. Toss in the quartered Brussels sprouts and carrots and simmer until the veggies are tender but not mushy. Add the red bell peppers and seafood and cook just until the fish flakes apart easily or if using shrimp or prawns, until they turn pink.
Season with the dill and salt and pepper to taste and red chili flakes if desired. Serve immediately.
**There is also a creamy pumpkin curry in Hangry! If you don’t have your copy grab that anywhere books are sold.\
In your corner,