The coconut obsession is very real and we're ready to take things to the next level! You can make endless incredibly healthful and delicious recipes using coconut water, butter, meat, oil -- or so we're learning from the new cookbook Coconut Kitchen. Raw chef and lifestyle guru, Meredith Baird is helping us discover everything about the tropical nut (actually, it's a hybrid of a fruit and nut - you'll learn that in the book) and we're ready to learn it all. We loved discovering the simple, workable recipes in Meredith's first book, Everyday Raw Detox and now we're ready to dive head first into recipes like this coconut Caesar salad and the other easy-to-execute, deeply nourishing dishes from the book. Here's Meredith with more on the recipe... This salad can be served as a romaine “wedge,” inspired by restaurant platings. You can also use romaine hearts or any other crisp lettuce. Oil-cured or sun-dried olives are best, but you can dehydrate pitted olives to get the same effect. The concentrated salty flavor of dulse seaweed makes an excellent substitution for the anchovies that are traditionally found in Caesar salad. Dulse is rich in minerals and is an excellent source of protein. The dressing is great on its own and also makes a delicious dip for crudités.
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