The rise of diabetes and healthy eating trends, have given way to sugar alternatives. Coconut sugar has become a front runner in this movement. We ask ourselves, what is coconut sugar?
Authoritynutrition.com gave a great explanation of what it is and how it is made. We millennials have an insatiable need to know where our food is coming from. They layed out the process saying, “Coconut sugar is also called Coconut Palm Sugar.
It is a natural sugar made from sap, which is the sugary circulating fluid of the coconut plant. It is often confused with Palm Sugar, which is similar but made from a different type of palm tree.
Coconut sugar is made in a natural 2-step process:
- A cut is made on the flower of the coconut palm and the liquid sap is collected into containers.
- The sap is placed under heat until most of the water has evaporated.”
So why choose coconut sugar over regular sugar of sugar substitutes like Splenda? I asked myself the same question. Livestrong gave a detailed overview of the nutritional facts and benefits of the rising sugar choice. They revealed, in their article, “Coconut sugar isn’t a nutritional superfood, but it does offer more vitamins and minerals than white table sugar. It contains trace amounts of vitamin C, potassium, phosphorous, magnesium, calcium, zinc, iron and copper. Coconut sugar also provides small amounts of phytonutrients, such as polyphenols, flavonoids and anthocyanidin, and antioxidants. You’ll also find the B vitamin inositol, often used as a mood booster, in coconut sugar.” They went on the explained the coconut sugar’s low glycemic impact, “The glycemic index measures the effects of carbohydrates on your blood sugar. Coconut sugar ranks just 35 on this index, while regular table sugar ranks between 60 and 75. Foods high on the glycemic index cause your blood sugar to spike, which can lead to a sugar rush and subsequent crash. Fast spikes in blood sugar can also cause your insulin levels to soar in a short period of time, and this can have serious consequences for diabetics.”
All that said, I decided to give it a go and made an amazing recipe for my family (who loved it!) Check it out…
Coconut Soup with Bok Choy
- 4 cups thinly sliced bok choy
- 6 tablespoons Braggs Liquid Aminos , divided
- 4 tablespoon sesame oil, divided
- 1 1/2 cup thinly sliced mushrooms
- 1 tablespoon coconut sugar
- 1 young Thai coconut, meat and liquid
- water (enough to make 2 1/2 cups total liquid when combined with the liquid from the coconut)
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- 1 1-inch piece ginger, peeled and chopped fine
- 1 teaspoon raw chili garlic sauce (recipe here)
- Himalayan salt and pepper to taste
- Toss bok choy with 3 tablespoons Braggs Liquid Aminos and 2 tablespoons sesame oil. Dehydrate at 115 degrees for 1 hour.
- Toss mushrooms with remaining braggs, sesame oil and coconut sugar. Let marinate for at least one hour.
- Place coconut flesh, coconut water and water in high-speed blender. Blend until the mixture starts to feel warm.
- Add cumin, turmeric, ginger, raw chili garlic sauce, salt and pepper. Blend until combined.
- Remove to bowl, stir in bok choy and mushrooms. Re-heat gently if desired.