Appetizers / Book Reviews

Shredded Kale, Jicama Salad with Coconut

02.27.16

Having grown up on the island of MadagascarNathalie Fraise dedicates her new cookbook ‘The Whole Coconut‘  to an extraordinary fruit that I’m sure all of us have used at some point to cook or bake with, and to drink and nourish ourselves, given its myriad uses. How can one single fruit be so versatile and deliver so many benefits?

The Whole Coconut Cookbook Review | Au Petit GoûtCoconut was a staple in Fraise’s childhood and cooking.

She terms: “Trucks piled with coconut made their way to the capital Antananarivo” – where she lived. During her childhood vacations to the coast, “they would buy fresh coconut from local children who harvested them, drank their water, ate the meat and preserved the shells as bowls to enjoy fresh fish and meals by the beach”.

Sounds like paradise living, doesn’t it?

 

The Whole Coconut Cookbook Review | Au Petit Goût

Many of Fraise’s childhood memories go back to what coconut represented for her, nostalgic and as comfort food. As an adult, she lest Madagascar for Northern California. She recounts how over the years, she experienced great trouble trying to maintain a balanced body weight, realizing that her way of eating needed to radically changed.

And it did.

Coconut started to make its way back into her cooking, and with its intrinsic properties she started to use it in both sweet and savory dishes. For some of you, coconuts have been a staple food.  I think of my friends Ev or Karené who both currently live in South Africa. I’m sure their access to fresh, young and abundant coconut is easy and direct.

For the rest of us, although we don’t necessary enjoy having trucks piled with this extraordinary fruit, we can usually find fresh coconut in many groceries and farmer’s markets close to home.

You may have also heard from me before, that although I don’t pursue 100% gluten-free or dairy-free cooking or baking, I embrace it. The recipes in Fraise’s debut cookbook underscore whole foods, minimally processed ingredients, and natural sugars and all of the recipes are gluten and dairy-free. She offers suggestions on how to adapt omnivore recipes to a vegetarian diet and clearly emphasizes the use of unrefined sea salt and urges us to do it equally. In the first pages of the book, Fraise also offers a clear and comprehensive guide to coconut ingredients, including coconut aminos, coconut flour, coconut meat, coconut milk (how to make coconut milk at home), coconut nectar, coconut oil, coconut palm sugar, and coconut vinegar.

The book is divided into six chapters, with distinctive recipes for every meal of the day – Breakfast, Main Courses, Salad and Sides, Snacks, Drinks and Desserts.

From the Salad and Sides chapter, I chose an appetizer, including coconut flakes that I generally have in my pantry. The recipe suggests lightly toasting them in the oven for 8 to 10 minutes. The dressing is quite simple and has the two main ingredients I routinely use in homemade dressing, olive oil and lemon juice.

The components of the salad I chose to highlight from her book hold naturally crisp textures, loaded with fiber and quite satisfying if one decides to enjoy them as a main course. Although I don’t use jicama, often, I do kale.

Jicama| Au Petit GoûtThe Whole Coconut Cookbook Review | Au Petit GoûtThe Whole Coconut Cookbook Review | Au Petit GoûtThe Whole Coconut Cookbook Review | Au Petit GoûtThe Whole Coconut Cookbook Review | Au Petit Goût

 

 

 

This recipe underscores how tough kale leaves can be, and suggests presenting them shredded along with grated jicama and thinly sliced apples which together contrasts and balances the kale bitter taste “beautifully.”

 

First Signs of Spring in the Pacific Northwest | Au Petit Goût

The Whole Coconut is a handy resource in the use of an indispensable ingredient in many varied cuisines and recipes. All of us who are lucky to have access to this extraordinary fruit – many call it a ‘Superfood’ – a marketing term mainly –  I would rather call it a ‘Transformational fruit’ for its polymorphic uses globally not only in cooking but also in the beauty and medical fields.

For anyone who defines him or herself as a coconut lover and connoisseur, I would say without hesitation that The Whole Coconut is for you!

The Whole Coconut Cookbook Review | Au Petit Goût

I have received this book from Blogging for Books for this review.

Shredded Kale, Jicama and Apple Salad with Coconut
 
Cook time
Total time
 
Credit for this recipe is Nathalie Fraise from the book The Whole Coconut.
:
: Appetizer
: Gluten-Free
Serves: 6
  • 1 cup coconut flakes
  • 1 tbsp coconut oil, melted
  • ¼ tsp fleur de sel or sea salt
  • Dressing
  • 3 tbsp olive oil
  • 2 tbsp coconut milk
  • 4 tbsp lemon juice
  • ½ tsp sea salt
  • 2 bunches lacinato kale (about 1 pound) steamed and julianned
  • 1 medium jicama ends trimmed, peeled and grated
  • 1 crisp apple, quartened, cored, and thinly sliced
  • ½ cup walnuts, toasted
  1. Preheat the oven to 350 degrees Line a baking shee with unbleached parchment paper.
  2. Place the coconut flakes in a medium bowl, drizzle with the coconut oil, and mix well.
  3. Lay the coconut flkes on the prepared baking sheet and sprinkle with the fleur the sel. Bake until golden brown, 6 to 8 minutes. Watch carefully to keep from burning. Remove to a plate lined with paper towels to cool.
  4. To make the dressing, in a bowl, whisk together the olive oil, coconut mil, lemon juice, and salt. Set aside.
  5. Mix the kake, jicama, and apple slices in a large bowl. Add the dressing to the salad and mix well. Serve immediately topped with the toasted coconut and walnuts.

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15 comments on “Shredded Kale, Jicama Salad with Coconut”

    1. Indeed, Ratna! Thanks to you. Is it known as Naariyal? Please, correct me if I’m wrong.
      Loved your latest mung dal bean soup – so comforting. I have no doubt that you will find several recipes in this cookbook that are close to your own cuisine given the ingredients the author chooses. Thanks so much for keeping int touch! 🙂

    1. I’m the one who thanks you, Nathalie! Many of my colleagues who come here often (being avid cooks and bakers) – and who write actively in their own spaces – will instantly embrace your cooking philosophy as you so lovingly described it in your cookbook. I look forward to continuing to discover new ideas as you share them with all of us at (http://www.vanilleverte.com) and, indeed, in your next cookbook! Congratulations on The Whole Coconut! I love it! xoxo 🙂

  1. Love the shots. beautiful as always. We hear about wonderful properties of the coconut in many fields, as you said – cooking, beauty and medicine.
    Although I am not a not a big fan of coconut, knowing its beneficial properties I try to use coconut flour together with palm sugar and coconut oil for my baking, whenever I can.
    On the other hand, there are many superfoods that grow locally – herbs and plants we have long forgotten, that are making their comeback to our cooking recently. 🙂
    Lilia, xoxo

    1. Thanks so much for taking the time to comment, Lilia! Coconut flour is an amazing flour – I love it too. Knowing how avid cookbook collector you are, I have no doubt that you will spot great recipes from this cookbook. Thanks so much for sharing your thoughtful approach to cooking and baking and look forward to what you will be sharing with us next! Thanks again, Lilia! xoxo 🙂

  2. Quelle jolie recette avec ce fruit que j’aime tant, !
    Merci pour tes photos toujours aussi magnifiques, je rêverais de pénétrer dans ton studio pour y apprendre tant de choses.
    J’aime bien ta façon de parler de ce livre et le choix du sans lactose et gluten est intéressant, même si je ne suis pas allergique, je m’intéresse de près à ces modes de préparation.
    Cette salade a tout pour me plaire, l’harmonie y est subtile.
    C’est drôle car je prépare la noix de coco comme prochain sujet, ce fruit a tant à nous apporter, dommage que chez moi, celles qu’on trouve sont rarement bonnes.
    J’ai encore le goût de coco mangée aux Bahamas, un délice.
    Merci beaucoup Elisabeth, continue à me faire rêver.
    Bises, à bientôt.

    1. Oh Clémentine! C’est moi qui te remercie pour tes visites fidèles, des mots doux et les merveilleuses recettes que tu partages souvent avec nous. Je souhaite que nous pourrions rencontrer un jour et faire la cuisine ensemble. Ce livre de cuisine est parfait pour ta cuisine et la cuisson saine. Nathalie Fraise parle le français et je suis sûr que tu trouveras une grande affinité avec son travail et son blog (www.vanilleverte.com). Je suis impatiente de lire ton prochain billet. Tu est tellement créative! Merci encore! Bisous et à bientôt. Bonne semaine! 😉

  3. Tout ce blanc, toute cette légèreté dans ces photos (cela dit, rien d’étonnant après un billet intitulé Winter days in Whistler… ;-)) !
    Que d’énergie à revendre dans ce bol ! on fait le plein de vitamines pour mieux accueillir le printemps ^^
    Un très beau livre présenté ici, et merci pour le lien du blog “Vanilleverte” que je découvre avec grand plaisir !
    @ très bientôt pour d’autres dégustations !
    Sandy

    1. Avec plaisir, Sandy! 😉 Je suis si touchée – Infiniment merci! Tu as raison que les photos de Whistler et les noix de coco vont bien ensembles! 🙂 J’aime ton blog (www.cuisinetcigares.com). Ce livre de cuisine est parfait pour ta cuisine sans gluten. Nathalie Fraise parle le français et je suis sûr que tu trouveras une grande affinité avec (www.vanilleverte.com). Bisous et à bientôt! 😉

    1. The Whole Coconut pairs so well with the way you cook and bake, Ev! Agree completely. I know you have easy access to fresh coconut and can’t wait to hear what you choose to cook or bake from this handy cookbook. Have a great week! xoxo 🙂

  4. Oh I love this … seeing that coconut brings back memories for me. I haven’t had fresh coconut for years, since I was a teenager visiting up north with my dad. It’s been ages since I’ve seen a cookbook which was so creative and different too, it’s an underused fruit really.

    Lovely, rustic salad! This makes me want to hunt down a coconut and try out some recipes instead of using the packs of coconut flakes I usually use 😀 😀

    1. Thanks so much for sharing your warm memories, Emma. Love to read about it! You will love the creative salads in the cookbook, as you do prepare healthy salads often. Thanks for always taking the time to share your thoughts and ideas. Have a restful Sunday! Keep in touch! I will do so too! xo 🙂

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