Day 288- Book Review: Eat Fat Loose Fat

I highly recommend the book, "Eat Fat, Lose Fat" by Dr. Mary Enig and Sally Fallon. These nutrition experts also are the authors of my favorite nutritional book, "Nourishing Traditions."

"Eat Fat, Lose Fat," is an eye opening book that teaches you that fat is not the enemy that it is made out to be. Focused mostly on the benefits of coconut oil and the harmful affects of vegetable oils in the diet; you will learn how to change your diet to one that allows you to thrive.

"World populations on four continents that subsist on the coconut with less evidence of heart disease, weight gain, or other chronic illnesses provide the "best proof" of this food's safety and efficacy; dozens of studies conducted by prestigious, mainstream universities support the use of coconut and other healthy fats and reveal the faulty reasoning underlying the saturated fat/cholesterol/heart disease hypothesis; and case stories from a wide range of people illustrate how using coconut oil in concert with other healthy fats can spark weight loss and heal serious illnesses, including anxiety, hypothyroidism, and chronic fatigue syndrome."

This book also includes some incredible recipes that help you to better transition into this dietary change in adding more healthy fats into your diet. Below is a sample from the book:

Mango Chicken

Serves 6
366 calories per serving

This unusual dish from Western Samoa combines the tastes of coconut milk and mango.

1 whole chicken, cut into pieces
1 large onion, thinly sliced
2 mangos, peeled and sliced
2 tablespoons coconut oil or butter, melted
1 teaspoon sea salt
1/2 teaspoon pepper
1/4 teaspoon paprika
pinch nutmeg
grated rind of 1 lemon
1 cup chicken stock
juice of 1 lemon
1 can whole coconut milk

Strew onion slices in a stainless steel baking dish. Arrange the mango slices in a layer on top of the onions and place the chicken pieces (breasts, legs and thighs), skin side up, over the mango. (Use the chicken backs and neck to make chicken stock unless you'd prefer not to, or are having trouble finding these at your local market.) Mix coconut oil, salt, pepper, paprika, nutmeg and lemon rind and brush on chicken pieces. Bake at 350 degrees for about 1 1/2 hours or until chicken is nicely browned.

Remove chicken and mango slices to a heated platter. Pour chicken stock into the pan and bring to a boil, scraping up coagulated juices. Reduce to a simmer and stir in lemon juice and coconut milk. Strain into a saucepan and simmer further to allow the liquid to reduce and thicken slightly.

Pura Vida!

Alica Ryan, NTP