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Everybody eats,
but does everybody eat to live to be 100?
If you want to live to 100, coconuts will give you
the energy you need for the journey.
Roll with me to find recipes
that will have you cuckoo for coconuts.
Ah!
I'll be getting guidance
from my spiritual food guru Roshi Joe,
who is the wisest man on earth.
And my best friend and lovely muse Sunny
who inspires my recipes in this sitcom I call my life.
I'm Jason Wrobel, chef to the stars,
with radically fun food ideas and recipes
that are going to help you learn how to live to be 100.
I've decided to fly in style to see my sensei Roshi Joe.
He helps guide me on my mission to live to 100,
although I get a little stir crazy during the long journey
to his mountain top Zendo.
1,999.
2,000.
There.
Are you kidding me?
2,000 lifts?
Roshi, where do you get this limitless energy?
Well, as I told Usain Bolt
as I passed him on the track once.
Oh, wait a minute. I'm sorry.
You passed Usain Bolt?
Well, it would have been rude to run him over.
Of course.
I said, "Usain, trust me on this.
I'm 113 years old.
Energy, a high metabolism
and plenty of fiber are all key to a long life."
Now you try.
Those are the exact benefits
I was gonna ask you about today.
What are you, psychic, too?
Nostradamus had me on speed dial.
Yikes.
I predicted air travel, the handheld computer
and the Harlem shake.
Now let's see how psychic you are
by trying to read my mind.
What gives you meat, milk, water, oil and nut
all in one portable container?
I'm really not much on meat, Roshi.
Oh, this is a meat even you would like.
In fact, this food is considered a fruit,
a nut and a seed.
Would this be the preferred snack of Gilligan
and his castaways?
You got it, little buddy.
I'm gonna see if I can crack open
the secrets of the coconut.
Aren't you gonna finish your workout first?
I'll finish my 2,000 lifts at home.
Lightweight.
You'll be relieved to know
you don't need some pricey powered gym supplement
to get your energy levels up.
Just plug into a coconut and you'll be electrified
by how much energy it can produce.
The riboflavin in coconut supports cell growth
and increases your body's ability to produce energy.
Coconut oil can boost your thyroid function
which ramps up your power supply.
Coconut water keeps you hydrated
helping you stay fueled and refreshed.
So if it's energy you need, pour out the caffeine
and reach for one of these babies.
Today I'm gonna be doing an Italian risotto
with some Thai inspiration.
The flavor is gonna make you feel just like a raver.
Glow sticks, turn on the light bulb,
glow sticks, turn on the light bulb, glow sticks.
Let's get started.
We want to take some olive oil and coconut oil
and add it to a larger sauce pan
over a low to medium heat.
We want to sweat some onions.
I'm gonna add some fresh minced lemongrass
and ginger.
The lemongrass is a really key ingredient
to the flavor of this recipe.
We want to cook all of these
for about 5 to 7 minutes until the onions are translucent
and all the oils and flavors
start to break down in the sauce pan.
Risotto requires Arborio rice.
It's a specific grain that soaks up a ton of liquid
and gets super tender when it's ready.
You plump little grains are gonna go in this bowl
and you're gonna play with your new friends.
Ready?
Ready?
I don't care that you're not ready.
You're going in.
It's raining rice.
Once the rice is nicely coated with oil,
we're gonna add our sweet rice wine.
This Arborio rice is gonna soak up all that rice wine
and then we're gonna start adding our vegetable broth.
You want to start adding this gradually
about a half cup at a time.
The other key step is stirring it constantly.
Much like babysitting rowdy children,
you definitely don't want to leave this recipe by itself.
By the time you're done with your risotto,
you'll have used about 7 to 8 cups of vegetable broth.
This risotto is looking so nice and creamy,
it's amazing.
At this point, we're gonna add some diced asparagus
to the mix, a little bit of dried basil,
my favorite salt, white truffle salt.
This is salt infused with dried
white truffle mushrooms.
You know, what rhymes with mushrooms?
Kaboom!
That is what this truffle salt is gonna do to this recipe.
We've got some coconut milk here
which is super delicious, super creamy
and it's gonna add a really divine texture to this recipe.
So while the risotto is cooking this long,
you know I do have time to work on things like,
impersonations.
Go ahead, feed me some risotto, make my day.
I'm gonna grab some fresh basil to put on top.
Just chiffon out this into thin strips.
Now is the moment of truth.
I want to dress it
with a little bit of basil here.
And I also want to add a sprinkle
of shredded raw coconut on top.
Bella! Bella!
Mmm.
That consistency is so rich and creamy,
thanks to the coconut milk.
It's the perfect fusion of Thai and Italian cuisine.
This is like me, Pacino and De Niro
spent one night in Bangkok shooting the Godfather 4 .
Oh, so good, it's gonna knock you to the floor.
If you want to live to 100,
you're gonna need a kicking metabolism.
Shazam!
Check out how my coconut chickpeas
with sweet potatoes
will keep you going and going.
Oh, magic coconut, will I ever find true love?
Well, coconuts may not have all the answers,
but when it comes to good health,
this fuzzy orb is quite an oracle.
We've already talked about
how full of energy this baby is.
Now let's tackle metabolism.
Coconut milk and coconut oil
are both great for boosting your metabolism.
And that helps burn unwanted fat.
Oh, magic coconut, how can you taste so good
and be so good for us?
Mm-hmm.
My next delicious recipe features a terrific
trifecta of coconut.
We've got coconut milk, coconut oil
and shredded coconut in my creamy coconut chickpeas
with baked sweet potatoes.
The first step, take a big kitchen knife
and split them right down the center lengthwise like so.
Now add your sweet potatoes to a baking pan.
We want to add a little bit of coconut oil to each halves
and then we're gonna add a little bit of lime zest.
This is gonna infuse our sweet potatoes
with a nice citrus flavor.
I'm gonna add a big pinch of cumin on top.
And now bake these sweet potatoes
at 400 degrees for 30 to 40 minutes.
Roasting the sweet potato
is actually what makes it really sweet
because we caramelized all those sugars inside.
Now it's time to make our creamy coconut chickpeas.
We're gonna saute some garlic and onions
with a little coconut oil.
Coconut is full of lauric acid
which coincidently was the name
of my metal band in high school.
We're gonna add some diced tomatoes to the mix.
A little bit of coriander here, some more cumin,
some pureed red pepper and then, of course,
you got to go that extra mile with the spiciness.
We've got some crushed red pepper flakes.
Shazam!
The coconut milk is gonna add
a really great creaminess to this recipe.
And then add a little bit of fresh lime juice to the mix.
And this is gonna add some tanginess in this recipe.
Now let's grab our chickpeas or garbanzos,
if you will.
It's gonna add some nice protein to our recipe.
Chickpea.
Garbanzo.
Chickpea.
Garbanzo.
Garbanzo!
We got to add a little spinach
to the mix to get some greens going on in our creaminess.
Oh, yes.
Our sweet potatoes are looking delectable.
So now it's time to plate them with the chickpeas
with a little bit of chopped scallion,
some minced cilantro
and some shredded raw coconut.
The coconut and sweet potato
provide one, two punch for your metabolism,
you'll have so much energy.
You're gonna feel like the energizer bunny.
This looks like the most delicious baked potato
I've ever seen.
Mmm.
This dish is so nutty, so creamy, so earthy.
The coconut in this recipe brings it all together
with a true Indian influence.
It's like I'm taking a Learjet to the Bollywood set
and we're all doing the sweet potato.
If you don't make this recipe at home,
you're truly gonna be sorry.
You know what would go great with this?
A slice of coconut strawberry banana cream pie.
I made this baby this morning
and there is a certain lady who is gonna love this.
Nothing brightens my day more than
a visit to my best friend Sunny.
And when it comes to trading recipes,
no one's as gorgeous-- I mean,
as knowledgeable as she is.
Pie, Sunny.
Hi to you.
No, I said pie as in coconut strawberry banana cream pie.
And you can put that back in your house
where it belongs.
No, no, no. No, it's healthy.
It's made with coconut meat, coconut milk,
fresh dates, strawberries and bananas.
I already have a coconut cream pie on the menu.
And if I do say so myself, it is pretty irresistible.
Oh, it is so on.
Mmm.
Well, I got to admit--
That's pretty good.
A tie?
No, that will never do.
What else can you make?
Oh, is this a challenge?
Name your dish.
Something I've never heard of.
Coconut ceviche.
All right, you are on.
Bring it on, beautiful.
I'm gonna get right on that ceviche,
but first I need to crank up my creative metabolism.
So I'm going to see Chef David Sweeney
at Cakes and Ale.
What dish are you gonna whip up for us here today?
I'll be making you a wild green salad
with a really exciting vinaigrette
that includes coconut vinegar.
Oh, be still my beating stomach.
You want to take candied ginger.
Okay.
It adds a little bit of texture to the dressing,
your fresh ginger.
Mm-hmm.
The lime juice and then fresh coriander seed.
My goodness.
So it's a very healthy thing to eat
and it sort of bursts with flavor inside of your mouth.
And all you have to do is pluck them off
from the stems.
It's a little bit like, I'm just picking one by one
and I'm contemplating my life.
Exactly.
So I'm using a dark coconut vinegar
that has been naturally fermented with chilies.
So it's a tiny bit spicy.
David, I have to try a shot of this.
It's reminding me of my college days,
but much healthier.
Whoa.
That is tart and sweet and very spicy,
all at the same time.
That's incredible.
It's electrifying.
You're also gonna add Miso to this dressing
and a little bit of hemp seed oil.
I like where this is going.
A little bit of salt.
Okay.
All right.
Whoo!
The smell already, David, is just--
It is invigorating.
Mmm.
In addition to the greens,
I'm going to add some Hass avocado,
toasted coconut to give it a little crunchiness.
Beautiful.
I'm gonna put a little bit of dressing in the bowl.
I don't want to overdress the salad.
No one wants an overdressed salad.
This is more like the tube top Daisy Duke salad, isn't it?
Yes, it is.
So with all the different kinds of coconut in here,
you've got the toasted coconut,
the coconut vinegar.
This is super fresh, super healthy. I love it.
Why don't we give it a little bit more crunch
and garnish it on top with some added coconuts?
You can't go wrong with more coconut here.
Not at all.
And then your radishes
to give it a little bit of color.
David, this is so beautiful.
I almost don't want to eat it, but I got to eat it.
Let me get you a fork.
With this Steven Tyler size mouth,
I'm going for a man size bite here.
You, too. Okay, here we go.
Mmm.
With everything going on here, the toasted coconut,
the avo, the radish, the greens,
this dressing brings it all together so brilliantly.
Well done.
Thanks a lot.
I feel like I could eat a huge bowl of this.
My metabolisms is gonna go through the roof
and literally have so much energy right now,
I feel like I can go out
and run around the block, you know.
I mean if I had to, if there was like
somebody after me with a giant kitchen knife.
I'm gonna explore the amazing benefits
of raw coconut meat.
I've been cooking or rather trying to.
It's a ceviche showdown.
Energy, check.
Metabolism, check.
Now let's have a little chat about fiber
because it's so important in our quest to live to 100.
Now I'm sure you're familiar
with these meats, but guess what?
They have zero fiber, nada.
But coconut meat,
just 100 grams of shredded raw coconut meat
packs 9 mighty grams of fiber
which is over 1/3 of your recommended daily allowance.
That fiber keeps your colon healthy
and helps your body get rid of what it's not using.
You'll feel more full and keep off unwanted pounds.
Let's get cooking.
Second place, ceviche.
We'll see about that.
Is this a challenge?
Name your dish.
Coconut ceviche.
All right, you're on.
Now you may be familiar with regular ceviche
which is made with fish,
but have you ever had coconut ceviche?
I think perhaps not.
Well, it may sound crazy, but it tastes even crazier,
crazy good that is.
Ah!
Splitting the coconut in half like this
is the easiest way to access all the fiber rich coconut meat
and it's also the easiest way
to access a Barry Manilow song.
His name was Jayro.
He was a show girl.
So let's scoop up the meat.
Take the back end of the spoon facing the meat
and what you want to do is just go around like this,
around the rim of the shell moving toward the inside.
We got it out in one big scoop.
Not only does this look kind of like a fillet of fish,
it also is loaded with high nutrients
like protein and fiber.
Make some awesome substitute in this recipe.
We just got to wash it off and it's good to go.
Mmm.
It's sweet, it's creamy, it's thick.
Full of fiber.
So good.
What I like to do is kind of small to medium cubes here.
Now the key is to make the pieces
as uniform as possible.
Like a traditional ceviche, you want to incorporate
some form of acid to really
help break down the fibers here.
In this case, we've got some fresh lime juice.
Then you want to add a little bit of orange juice
to sweeten up the marinade as well.
Now we've got to add
the rest of our fresh ingredients
to this delicious raw recipe.
We start with a half of a diced cucumber,
fresh diced tomatoes, avocado
which is gonna make this so creamy,
green bell pepper, minced parsley,
minced cilantro, chopped green onions
and chopped jalapeno, olive oil
and with the cayenne pepper,
we're going big old pinch here and a little bit of salt.
Now the only thing left to do is to give this baby a try.
Oh, tortilla, take me to the Promised Land.
Oh.
This coconut ceviche is off the hook.
It's meaty, it's crisp, it's fresh and creamy.
It's got some bite on it.
This is like Ziggy Marley and Shakira's love child.
That will be one heck of a cool baby.
Sunny, it's show time.
I'll be right out.
Wow.
I've been cooking or rather trying to.
Oh.
Don't give me your pity, just give me a taste.
Mmm.
Mmm-mmm-mmm.
This is so fresh and zesty.
Are you that good or is the coconut
that versatile and delicious?
I think it might be both, but, you know,
there's only one way to find out.
How's that?
Come over my place tonight
and we'll make dinner together.
Mm.
We'll see.
I'll take that as a yes and go get more coconuts.
All these coconuts have given me
tons of energy for living to 100,
but will it be enough
for one of Roshi Joe's infamous tests?
I call it kettlebells up Kilimanjaro.
Go!
So when you crack open a coconut,
good fortune awaits.
You will live to be 100 years old.
Nice. Now that's good fortune.
Turns out, the coconut is chock-full of goodness
with meat for fiber, milk and oil
for metabolic boost and enough energy
to keep you living to 100.
That good fortune just might come true.
I wonder what else could be in here.
Look, there is a tiny ATM.
Hi, Roshi.
I hope you don't mind I parked my horse outside.
You're using coconuts.
What?
You got two empty halves of a coconut shell
and you're banging them together.
So I take it you've seen the Holy Grail, huh?
Seen it? I drank from it.
Whoa.
Now let's hope your mind
is less empty than those coconut shells.
Yes, Roshi. I've learned a lot about coconuts.
Coconuts support a healthy metabolism,
ramp up your energy
and are packed with plenty of fiber.
They're like nature's Swiss army fruit,
so many tools in shell.
There's meat, milk, water and oil
all packed with nutrients.
Hmm.
Let's see how well you've stored up your energy.
I've got a little endurance test along
an obstacle course I built.
I call it kettlebells up Kilimanjaro.
Kettlebells up Kilimanjaro--
I double parked my horse, Roshi.
They're fine. I've never seen a meter maid up here.
Here, have some coconut water.
Mmm.
Um, it's just that I have something at home, Roshi.
On your mark--
Get set--
There's quinoa burning on the stove.
Go!
Grasshopper, Kilimanjaro's that way.
That's Everest.
You're gonna have to--
He'll figure it out.