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Copra the Sprouted Coconut

The coconut is one of the most powerful sprouts in the world it can lay dormant for many years and still sprout. It can float for 3 months in the salty sea and land on a sandy shore and still sprout up. Coconut Trees in their lifetimes produce as many as 10,000 nuts. Each nut contains a layer of meat, about a pint of water, and a tiny pearl sized seed. After sitting for many moons in the tree (up to 6 months or more) the coconut drops to the ground and the tiny pearl begins to absorb the water. After many months the tiny seed fills the coconut and begins consuming the meat which becomes coconut butter as this happens the meat is reduced to a thin crisps layer. The final result a big sponge like cotton candy mass that is sweet and juicy. This food was so powerful that in the hawaiian islands only the Alii (the kings) could eat it and they would share the mana (energy) with hundreds of people. This food is so filling that a one inch cube of it satisfies like eating a huge salad and a few avocados. The Coconut Butter or Oil is so soft and creamy that it is makes an excellent lotion or massage oil and can also be use to soften hair. It is also delicious to eat. This is one of the finest foods created and is the largest edible sprout we have encountered.

Sapodilla aka Chiku aka Tree Potato aka Cinnamon Sugar Fruit aka Maple Apple

This delicious member of the sapote family tastes like vanilla cinnamon brown sugar and has the texture of a persimmon crossed with a soft pear. They come into season in February and go all through April. They come in 2 varieties a round kind that is white inside and an oblong kind that is brownish red inside. Both are delicious and contain small black seeds. They grow in warm tropical and sub-tropical climates. The Sapodilla is a member of the Saponacce Family along with Eggfruit, Mamey Sapote, and Mamey Apple. These fruits are very sweet and contain high amounts of Iron and a wide range of minerals. The Fruit looks like a pointed Kiwi and is eaten when soft. If eaten unripe it contains high amounts of sapponins similar to tannin which dry out the mouth. When picked they leak a small amount of white sap out the top which makes excellent gum and is the base for chiklets gum from the south pacific name chiku.

This informations comes to us courtesy of Jeremy Safron.

Jeremy Safron is the author of The Raw Truth, Raw Living, & Dining from an Empty Bowl and is the originator of Raw Experience Restaurants & Dragon Yoga. Jeremy has been involved in the living food movement for over 10 years and the martial art world for almost 20 years. As a Living foods health practitioner Jeremy has educated and assisted many people in healing and changing their lives with living food and through the use of food as medicine. Jeremy is a certified Iridologist and Living Foods counselor and studied personally with Dr Ann Wigmore. Jeremy has led workshops and seminars for over 500 people and has pioneered many new ways of expanding the use of body, mind and spirit. Jeremy is a dedicated teacher and believes that good questions and dedication lead to true mastery.

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