The main entree of veggies in coconut milk for our lunch, along with recipe, was created by Finn Cunningham for the February 23rd workshop. This workshop will be led by Teacher Ichi Lin and Teacher Sunteck Yao.
“The vegetables in this dish provide Vitamins B and C, which promote cell growth, help with immunity and regulate the nervous system. The dark green leafy vegetables provide both iron and calcium and the coconut oil and coconut milk provide essential fatty acids which are important for brain and nerve function. All of the ingredients in this meal are unrefined and unprocessed, so they retrain more of their nutritional value.”