Finding Comfort in Coconuts


Days 19, 20 & 21

The days are starting to run together and I’m getting bored of the same food and wondering how this lifestyle is possible. Funny enough though, even with this thought, as I’m planning what my diet will be like after this cleanse, I’m seeing a lot of the same foods on my horizon. I think a lot of the negativity I’m feeling about this cleanse has more to do with being allowed and not allowed to do a thing. Also, any time I’ve been hungry and cranky on this cleanse it’s because I haven’t planned well. And I always realize after eating a meal and being full, that I wouldn’t have enjoyed a bad dish. I’m also trying not to be too hard on myself.

Especially since I should be focusing on the GOOD. Like getting a FREE bowl of lentil soup from work because they said I’m doing a great job. Also, other job opportunities are coming up for me and I’ve never been happier at work. On the good days which outweigh the bad, this cleanse has helped clear my mind to see the positives more in my life. I will have more to come in an upcoming blog on the benefits of this cleanse.


A cup of Nettle Leaf tea, best had in the afternoon, and lentil soup from work. The nettle leaf helps UTIs, reproductive cancers, ovarian cancer, acne, eczema, psoriasis, infertility and more! The lentil soup is certified organic, platen-based and super delicious! Thanks Juice Shop. 

On day, day 21 of our 28-day cleanse, I got a text from Mando asking for a wonderful, comforting dinner. It was cold and rainy that day and I could totally relate to the feeling of wanting a comforting dish. I was on my way home on the bus and told him he could pick anything from the book but eager as I was, I sent him a pick of the curry and he ecstatically agreed that we should have it.

Aside from my potatoes being slightly undercooked, this dish was AMAZING and we ended up eating leftover for days/ I will definitely make this again and can’t believe that I haven’t been cooking with coconut milk more. The flavors in this dish are incredible. I even subbed butternut squash for the kabocha squash in the recipe be cause I couldn’t find it and it turned well. I always get get really excited when I find a dish that offers the comfort I used to feel as a child when I’d eat a tasty dish that my Mom lovingly prepared for me. Knowing what I do now about nutrition and food because of the information available to me now that wasn’t to my family before, I feel blessed to make dishes that are as nutritionally powerful las they are tasty.

Here are some great reasons to eat this dish and add these ingredients to your diet in as large quantities as possible to reap these wonderful benefits and rid yourself of symptoms and conditions listed below:


  • Coconut enhances the power of anything it touches-when combined with any heeling food, coconut supercharges the benefits of that food. For example, if you add coconut water to a smoothie w/ parsley, that coconut water increases the parsley’s ability to remove unproductive acids from your body by 50% & increases parsley’s effects of trace minerals.
  • Coconut water is remarkably similar to human blood.
  • Coconuts put us in touch with that foundational essence of who we are because we are tropical beings at our origins.
  • Coconut water provides glucose and mineral salts including potassium and sodium. This matters because it provides our neurotransmitter chemicals that if we don’t we receive can lease to insomnia, neurological sleep apnea and other sleep disturbances.

Symptoms/Conditions helped-

  • Bipolar disorder
  • depression
  • Asperger’s syndroms
  • insomnia
  • seizure disorders
  • optic nerve conditions
  • migraines
  • parkinson’s disease
  • alzheimer’s disease
  • dementia
  • epstein-bar virus
  • autism
  • parasites
  •  carpal tunnel syndrom
  • HPV
  • sunburn
  • bells palsy
  • heart palpitations
  • grand mal seizures
  • memory loss
  • weight gain
  • food allergies
  • frozen shoulder
  • spasms
  • twitches
  • fatigue
  • difficulty swallowing
  • nervousness
  •  urinary urgency



  • When buying coconut only get it it if it’s clear or very slightly tinged with pink.
  • avoid coconut water that contains natural flavors, citric acid or sweeteners.
  • you can find organic coconuts at your local co-op grocery store.
  • if you don’t have access to fresh coconuts seek out jarred coconut butter or frozen young coconut meat.
  • for cooking use coconut oil-baking, frying, roasting, it works for it all!
  • if you have a fear of swimming or open water bring coconut into your life. they are excellent swimmers so when you consume them you inherit it’s natural instinct for life on the water 😉


~Yellow Coconut Curry Recipe~


Yellow Coconut Curry recipe from Life-Changing Foods below

1 small kabocha squash (I used butternut squash)

8 potatoes

8 carrots

1 tablespoon coconut oil

3 onions, diced

8 cloves garlic, minced

2 tablespoons grated ginger

2 tablespoons yellow curry powder

3 cups coconut milk, BPA free

2 teaspoons honey

1 1/2 teaspoons salt

1/2 cup cilantro

1 lime

Red pepper (optional)

Peel the squash and place in large pot and cover with water. Bring to a boil and cook for 5-7 minutes. Mine took a little longer so just test with a fork. You want it slightly softened. Remember, you know your stove.

Drain and set aside to cool. Wash and dry potatoes and carrots and roughly dice and set aside. When the squash is cool, slice in half and remove the seeds. Dice the squash and rest urn to the pot along with the carrots and potatoes. Add a couple inches of water and bring to a boil. Cover to steam, sitting occasionally. Add more water if needed, I needed to. Steam the veggies until they are just cooked through.

Fur the curry, warm the coco oil in a large pot. Add the onion and sauté over high heat until they are soft and fragrant, about 5 minutes. Add water to prevent sticking if needed. Add the garlic, ginger, and curry powder to the onions, sitting frequently for 1 minute. Add the coconut milk, honey and salt and continue sitting. Add the veggies and bring to a low simmer for about 10-15 minutes unit veggies are tender. Serve the curry topped with cilantro and red pepper.


*use all organic ingredients if possible

*Information on coconuts can be found in the book Life-Changing Foods by Anthony William and here as well.

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