Crazy for coconuts…
Hi Fair trade friends! It’s been brought to my attention that I haven’t introduced myself… so allow me. I’m Liz Mc. and I work for Lucuma Designs, the fair trade company who supports this blog. I’ve been working in fair trade for the past 6 years and it has opened my eyes to the injustice done in the world. I hope you too will find yourself open-minded to learning about what’s going on in the world and what YOU can do about it. Now… on to the post!
Do you know what October is? (besides Breast Cancer awareness month) Fair trade month! It also happens to host World Food Day. Get involved if you can! World Food day is about gender equality in agriculture, working conditions for farmers, support for organics and the fight against Genetically engineered foods; all of these things are important to the fair trade movement. But more on that later. In the meantime, you can start searching how to get involved either here or here.
And check out the latest cool Fair Trade Food item I’ve discovered. Coconut Oil!
I love coconut oil. It’s great as a moisturizer (apply when you are still a little damp) and in cooking. Dr. Bronner’s now has an organic Fair Trade Certified Coconut Oil. How awesome is that!? And so you have motivation to check it out too, here is my favorite muffin recipe: Enjoy and learn more about Dr. Bronner’s Coconut oil here!
Carrot Muffins, adapted from the carrot pulp cookery If you can’t use the pulp right away, freeze it in a plastic bag and defrost before baking. Makes 12
2 cups whole wheat flour
1 Teaspoon sea salt
2 Teaspoons cinnamon
1 Teaspoon nutmeg
2 Teaspoons baking soda + a hair more
3/4 cup Sucanat or brown sugar
1 cup coconut oil
1/4 cup water
2 Teaspoons vanilla
3 flax eggs (or 4 eggs)
2 cups carrot pulp or grated carrots
1 cup chopped pecans or walnuts
Preheat oven to 350 degrees. Grease approximately 12 muffin tins thoroughly. Mix dry ingredients first. In separate bowl, mix sugar with olive oil, water and vanilla. Add flax eggs and blend thoroughly. Lightly incorporate the carrot pulp and nuts. Finally add dry ingredients. Put into muffin pan and cook for about 20 minutes. Let cool for about 10 minutes and serve.
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