Eat Fat, Lose Fat (28 page)

Arrange vegetables on a platter and serve with a bowl of sauce or dip.

You may prepare the shrimp whole or split lengthwise and folded out in butterfly fashion. Mix flour with salt and pepper on a large plate. Lightly beat egg whites in a medium bowl. Spread coconut on a large plate. Dip shrimp in flour mixture, then in egg whites. Roll each shrimp in shredded coconut until well covered. Heat lard in a large cast-iron skillet over medium-high heat and fry shrimp until browned and crispy, about 5 minutes on each side. Serve with Sweet-and-Sour Soy Sauce.

Pat shrimp dry, place in a blender, and pulse until a paste is formed. Add scallions, coconut, cilantro, and ginger and pulse until blended. Form shrimp mixture into 12 small cakes. Spread coconut for dredging on a large plate. Warm oil blend in a large skillet over medium heat. Dredge shrimp mixture in coconut and fry gently until golden brown, about 5 minutes on each side. Serve with Sweet-and-Sour Soy Sauce.

Place fish, lime juice, garlic, and sour cream in a food processor and blend until almost smooth. Season with salt and pepper. Add coconut and blend in with a few quick pulses. Place in a large bowl and refrigerate for 2 hours before serving. Serve as a spread on coconut or whole-grain crackers or whole-grain bread.

Kofta are little meatballs, said to have originated in Europe and then been carried to India by early travelers. Frequently served in northern Indian cuisine, kofta can be made with beef, lamb, fish, crab, shrimp, or lobster. Garam masala is a traditional spice mix from India, usually sold with other spices in Indian and upscale markets.

Mix all ingredients except oil in a large bowl and form into small balls. Heat oil blend in a large skillet over medium-high heat. Fry kofta until golden brown, about 5 minutes on each side. Drain on paper towels and simmer in Kofta Sauce for 10 minutes.

Place oil blend in a large sauté pan over medium heat. Add onions and garlic and sauté until golden, about 10 minutes. Add turmeric, chili powder, and garam masala and cook, stirring, about 1 minute. Add tomatoes, lemon juice, and salt. Stir in coconut milk. Add meatballs to the sauce, cover, and simmer 10 minutes.

Place breadcrumbs and yogurt in a large bowl, stir, and let sit for 5 to 10 minutes, until moisture is absorbed. Stir in the rest of the ingredients (except oil) and form into small balls. Heat oil blend in a large skillet over medium-high heat. Fry kofta until golden, about 5 minutes on each side. Drain on paper towels and simmer in Kofta Sauce (recipe above), covered, for 10 minutes.

Salad Dressings and Sauces

This wonderful blend of three oils can be used in salad dressings or as a cooking oil. When used for cooking, flavors come through beautifully, and the blend does not burn as easily as pure coconut oil. In salads, it provides all the benefits of coconut oil and does not have the strong taste of olive oil. In mayonnaise, it provides firmness when chilled. Be sure that the sesame oil you purchase is truly expeller expressed or cold pressed, since the very high temperatures used during processing destroy the unique protective antioxidants in sesame oil. Since we use this blend in many recipes, we suggest you make enough to have on hand whenever you need it.

Mix all ingredients together in a glass jar, cover tightly, and store at room temperature.

Place garlic, ginger, and cilantro in a food processor and pulse until finely chopped. Add all remaining ingredients and pulse until well blended. To warm sauce, place in a medium bowl set in a pan of hot water over very low heat.

This is delicious as a dip for raw vegetables, with crab cakes, or with simple baked chicken. Use canned or fresh roasted and peeled red peppers (available in upscale markets).

Place all ingredients in a food processor and process until smooth.

Use this versatile sauce on vegetables, fish, and meat.

Place all ingredients in a small saucepan over low heat and simmer until onion is softened, about 10 minutes.

Mash avocado until smooth, mix in coconut cream and lemon juice and add seasoning to taste.

This pesto can be used as a dip or as a sauce for fish or meat.

Place cilantro, garlic, salt, and nuts in a food processor and pulse to form a coarse paste. Add lemon juice and ginger and pulse a few more times. While the machine is running, add the oil blend drop by drop, forming a thick emulsion. Finally, pulse in the coconut milk. Check seasoning; you may wish to add more salt.

Salads

Mix chicken, celery, peppers, and onions with curried mayonnaise. Mix in the almonds. Divide among four plates. Decorate with tomato wedges and garnish with cilantro and coconut.