Coconut oil review/giveaway and Asparagus side dish

1 bunch asparagus chopped (about 1 1/2 cups)

1 tbsp coconut oil

2 tbsp onion

1 tbsp curry leaves

1/4 tsp mustard seeds

1/2 tsp salt

1/2 tsp chillie flakes

1/8 tsp turmeric powder

1 to 2 tbsp coconut grated

Heat the oil and add the mustard seeds. Then add the onion, curry leaves, asparagus and spices. Cook covered or in low heat till the asparagus is cooked to liking. Add the coconut towards the end and cook for about 2 minute. Remove from heat and serve as a side dish with rice or flatbread.

I used this Gold label virgin coconut oil. I like using coconut oil to make dishes and wanted to share this product with all of you.

We have always used coconut oil in cooking as it gives a fabulous taste and it is traditionally believed to have lots of benefits. I don't have any health claims on this post so please use it at your own discretion.

This Gold label virgin coconut oil is made in rural areas of Philippines using 100% organic coconut that are hand selected. The production is done in a small-scale as a family business taking great care and pride. Their products are repeatedly tested to ensure that it contains highest amount of antioxidants available. The trees and family producers are certified organic under USDA standards. The families are trained according to the Good Manufacturing Practice standards and re-certified every year.

This oil has a shelf life for more than 2 years. Store the oil away from sunlight. The oil solidifies under 76F; it doesn't need to be in the fridge.

The oil can be used for all types of cooking purposes such as baking, frying, in soups, salad dressing, desserts and also as a hair treatment.

A little about the process :)

Fresh coconut meat is shredded then cold pressed using traditional methods with the pure coconut water to make the coconut milk extract which is then allowed to sit for about half a day until the oil naturally separates from the heavier water. The oil is filtered from the coconut solids. Nothing is added to make this oil so it is natural.

Here is a video about the oil.

The Tropical Traditions coconut oil is sold online.

If you want to win Gold label virgin coconut oil please leave a comment on this post and subscribe to tropical traditions newsletter.
Giveaway is open to Canada and USA ends May 2nd.

Optional

Follow their Facebook and Twitter to get to know about sales and giveaways.

Follow my Facebook and Twitter so you know when the winner is announced.
Update: The winner is Saraswathi

Disclosure: Tropical Traditions provided me with samples, I was under no obligation to write a positive review or host a giveaway.

All rights reserved on photographs and opinion of the written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Asparagus with pine nuts

1 bunch (about 2 cups) asparagus

hot water

1 tbsp sesame oil or olive oil

1/2 tsp grated ginger

1/2 tsp garlic

1/2 tsp coarse salt (or 1/4 tsp regular salt)

1/2 tsp pepper

2 tbsp pine nuts lightly toasted *

* I got the pine nuts from Kokopelli's kitchen. Lightly toast it over a medium low heat dry skillet. It will become brown and fragrant, make sure it doesn't burn by shaking the skillet or moving the pine nuts constantly. Remove from skillet and cool.

Blanch the asparagus by putting it in boiling water and leave for a 2 to 5 minutes till it becomes dark green, the time depends on the thickness of the asparagus.

Heat oil over medium heat. Saute the garlic, ginger then add the drained blanched asparagus and stir fry. Add the toasted pine nuts and mix. Serve warm.

Binder giveaway USA and Canada ends April 5th

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Asparagus potato soup

1 to 2 tbsp olive oil
1/4 cup onion

1 tbsp garlic

1/2 tsp ginger grated

1 bunch or 2 cups asparagus cut into 2"

1/2 cup potatoes cubed

1 maggie soup cube *

3 cups water

1/4 cup cream

*if not using soup cube add any type of stock water i.e. vegetable or chicken flavoured OR add salt, pepper and a pinch of cumin to taste.

Heat oil saute onions, garlic, asparagus, ginger then add potatoes. Add the soup cube with water and simmer in low medium heat covered till the asparagus and potatoes are cooked.

Remove from heat and cool, then puree in a blender. Return the soup back to cooker and bring to a boil and add the cream.

Serve hot, it is optional to garnish each serving dish with cream.

This goes to souper sunday, fast food at bon appetite, no croutons required, healthy summer and simple and in season. Mentioned as #1 on top 10 soups.

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First