Coconut Revolution


By Deborah Lieder

Throughout the world, we see an infinite variety of fascinating whole foods. It is an endless exploration of discovery throughout each culture, whether we are fortunate enough to experience it in person or through the internet and the advent of food shows. Few foods, however, are universal in the way that, not only do they possess marvelous healing benefits but are considered complete foods. One such superfood is the coconut. Coconuts are versatile when it comes to the ways it can be prepared, whether it is for consumption or your daily beauty routine and each method infuses its medicinal characteristics.

Coconut allergies are quite rare, making it allergen-friendly, and a perfect substitute to nuts. They possess lauric acid which helps lower cholesterol and keeps our arteries clean. It allows the body to better absorb calcium and magnesium contributing to strengthening our bones. They are rich in electrolytes, enzymes, and nutrients which keeps you hydrated, boost your metabolism and helps with digestion. Coconuts possess strong anti-viral properties, fighting bacteria regardless of what part you consume. While its water contains cytokinin, an anti-carcinogenic and anti-aging phytohormone, its kernels are loaded with iron, manganese, copper, and zinc making it one of the best sources for these essential minerals. It has many versatile uses outside of food, be is cosmetic, oral hygiene, or lotions and baby creams. It truly is the definition of a superfood.

If you have ever perused the isles of the grocery store, you will notice coconut products in one form or another throughout. The obvious being whole coconut in produce, to coconut flour and shredded coconut in the baking section, or even coconut aminos in the seasoning department. Each is derived from this small, round powerhouse fruit. Coconuts are rich in fundamental vitamins and minerals, providing you with a daily dose of all your essential nutrients, meaning you can literally live off of them! And because of their endless variety of products, it would take you a long time to get bored.

“Buttered” Jackfruit w/ Coconut Tortilla


1 can jackfruit
2 T. Coconut oil
1 onion
2-3 garlic cloves, minced
3 ea. Carrot, diced
2 ea. Celery, diced
1 1/2 tsp ground cumin
1/2 tsp garam masala
1/2 tsp cinnamon
1/2 tsp turmeric
1 tsp coriander
2 tsp ginger, minced
1 cup vegetable broth
3 ea. Tomato, diced
3/4 cup cashews
1/2 cup coconut milk
1/3 cup tomato paste
2 tsp lemon juice, fresh
Salt and Pepper to taste


1 c. Tapioca Flour
1/4 c. Coconut Flour
1 1/4 c. Coconut Milk
2 ea. Eggs
1 T. Flaxseed, ground

Options for serving: Lettuce or rice


In a medium sauce, over medium heat, add oil and sauté onion and garlic until translucent. Add carrot and celery. Sauté for 5 more minutes. Add seasoning, broth, tomato, cashew, coconut milk, and tomato purée. Simmer over medium-low heat for 30 minutes or until vegetables are soft. Place sauce into blender and purée. Season with salt and pepper, finish with lemon juice. Fold in jackfruit.

For tortilla, combine dry ingredients. Whisk in eggs and coconut milk. In large sauté pan, over medium-low heat, coat bottom of the pan with coconut oil. Remove excess oil. Pour in 2 oz. of batter and swirl around the pan to form a tortilla. Cook for 1-2 minutes, flip and cook for 2 minutes on the opposite side.

To serve, place jackfruit, a couple of tablespoons of sauce with lettuce or rice in a tortilla. Roll like a burrito. Enjoy!

Chef Deborah Lieder

For more information visit her website: or contact her personally at: 248-974-5696 and by email at


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