Drinking Coconut Water Quotes

I was in Cancun, Mexico, sitting in a disappearing-edge swimming pool, on a bar stool that was actually under the water, watching palm trees sway in a sultry breeze against the unmistakable aqua splendor of the Caribbean Sea; drinking coconut, lime, and tequila from a scooped-out pineapple, with salt spray of breaking surf and sun kissing my skin. Translation: I'd died and gone to heaven.

I snort coke and I drink coconut water. I think of drug dealers like I think of my father - never really there when you want them to be.

They visited him in saris, clumping gracelessly through red mud and long grass ... and introduced themselves as Mrs. Pillai, Mrs. Eapen and Mrs. Rajagopalan. Velutha introduced himself and his paralyzed brother Kuttappen (although he was fast asleep). He greeted them with the utmost courtesy. He addressed them all as Kochamma [an honorific title for a woman] and gave them fresh coconut water to drink. He chatted to them about the weather. The river. The fact that in his opinion coconut trees were getting shorter by the year. As were the ladies in Ayemenem. He introduced them to his surly hen. He showed them his carpentry tools, and whittled them each a little wooden spoon. It is only now, these years later, that Rahel with adult hindsight recognized the sweetness of that gesture. A grown man entertaining three raccoons, treating them like real ladies. Instinctively colluding in the conspiracy of their fiction, taking care not to decimate it with adult carelessness. Or affection. [emphasis mine] It is after all so easy to shatter a story. To break a chain of thought. To ruin a fragment of a dream being carried around carefully like a piece of porcelain. To let it be, to travel with it, as Velutha did, is much the harder thing to do.

Then he says, “I once read a story about three brothers who washed up on an island in Hawaii. A myth. An old one. I read it when I was a kid, so I probably don’t have the story exactly right, but it goes something like this. Three brothers went out fishing and got caught in a storm. They drifted on the ocean for a long time until they washed up on the shore of an uninhabited island. It was a beautiful island with coconuts growing there and tons of fruit on the trees, and a big, high mountain in the middle. The night they got there, a god appeared in their dreams and said, ‘A little farther down the shore, you will find three big, round boulders. I want each of you to push his boulder as far as he likes. The place you stop pushing your boulder is where you will live. The higher you go, the more of the world you will be able to see from your home. It’s entirely up to you how far you want to push your boulder.’” The young man takes a drink of water and pauses for a moment. Mari looks bored, but she is clearly listening. “Okay so far?” he asks. Mari nods. “Want to hear the rest? If you’re not interested, I can stop.” “If it’s not too long.” “No, it’s not too long. It’s a pretty simple story.” He takes another sip of water and continues with his story. “So the three brothers found three boulders on the shore just as the god had said they would. And they started pushing them along as the god told them to. Now these were huge, heavy boulders, so rolling them was hard, and pushing them up an incline took an enormous effort. The youngest brother quit first. He said, ‘Brothers, this place is good enough for me. It’s close to the shore, and I can catch fish. It has everything I need to go on living. I don’t mind if I can’t see that much of the world from here.’ His two elder brothers pressed on, but when they were midway up the mountain, the second brother quit. He said, ‘Brother, this place is good enough for me. There is plenty of fruit here. It has everything I need to go on living. I don’t mind if I can’t see that much of the world from here.’ The eldest brother continued walking up the mountain. The trail grew increasingly narrow and steep, but he did not quit. He had great powers of perseverance, and he wanted to see as much of the world as he possibly could, so he kept rolling the boulder with all his might. He went on for months, hardly eating or drinking, until he had rolled the boulder to the very peak of the high mountain. There he stopped and surveyed the world. Now he could see more of the world than anyone. This was the place he would live—where no grass grew, where no birds flew. For water, he could only lick the ice and frost. For food, he could only gnaw on moss. Be he had no regrets, because now he could look out over the whole world. And so, even today, his great, round boulder is perched on the peak of that mountain on an island in Hawaii. That’s how the story goes.

An artist must regulate his life. Here is a time-table of my daily acts. I rise at 7.18; am inspired from 10.23 to 11.47. I lunch at 12.11 and leave the table at 12.14. A healthy ride on horse-back round my domain follows from 1.19 pm to 2.53 pm. Another bout of inspiration from 3.12 to 4.7 pm. From 5 to 6.47 pm various occupations (fencing, reflection, immobility, visits, contemplation, dexterity, natation, etc.) Dinner is served at 7.16 and finished at 7.20 pm. From 8.9 to 9.59 pm symphonic readings (out loud). I go to bed regularly at 10.37 pm. Once a week (on Tuesdays) I awake with a start at 3.14 am. My only nourishment consists of food that is white: eggs, sugar, shredded bones, the fat of dead animals, veal, salt, coco-nuts, chicken cooked in white water, mouldy fruit, rice, turnips, sausages in camphor, pastry, cheese (white varieties), cotton salad, and certain kinds of fish (without their skin). I boil my wine and drink it cold mixed with the juice of the Fuschia. I have a good appetite but never talk when eating for fear of strangling myself. I breathe carefully (a little at a time) and dance very rarely. When walking I hold my ribs and look steadily behind me. My expression is very serious; when I laugh it is unintentional, and I always apologise very politely. I sleep with only one eye closed, very profoundly. My bed is round with a hole in it for my head to go through. Every hour a servant takes my temperature and gives me another.

I decide that if I ever get to come back here under different, nonstressful circumstances, I will stay at this hotel and drink fruity drinks and lay in the sand until my skin looks like it had a makeout session with the sun. But today, I’m looking for an inconspicuous way into the water. We head out of the lobby and get waylaid by hula dancers in grass skirts handing out necklaces of flowers. Apparently Toraf doesn’t like necklaces of flowers; as one of the women raises it above his head, he slaps her hand away. I show him, as I accept the gift around my neck, that the woman with the coconut boobs was just trying to be his friend. Just like all the women he’s come across so far. “Humans are too weird,” he whispers, unconvinced. I wonder what Toraf would think of Disney World. Our hotel is right on the water, so we pass through the lobby to the back. The beach is lined with lounge chairs and umbrellas and people scantily clad and people who shouldn’t be scantily clad.

As the tree matures, the older vessels become plugged with crystalline structures called tyloses, and as a result, the center of the tree—the heartwood—doesn’t conduct water at all, making it well suited for use as a watertight barrel. American oaks are particularly rich in tylose as compared to European oaks. In fact, the European trees have to be carefully split along the grain, rather than cut, in order to avoid rupturing vessels and creating a leaky barrel. The trees also happen to produce an astonishing array of flavor compounds that break free from the wood in the presence of alcohol. European oak, Quercus robur in particular, is high in tannins, which give wine a certain roundness and full-bodied quality. American white oak, on the other hand, releases the same flavor molecules found in vanilla, coconut, peach, apricot, and cloves.

Next, I drink a few more glasses of water containing liquid chlorophyll to build my blood. If I’m stressed, I’ll have some diluted black currant juice for an antioxidant boost to the adrenals. Once I’m hungry, I sip my way through a big green alkaline smoothie (a combination of spinach, cucumber, coconut, avocado, lime, and stevia is a favorite) or tuck into a fruit salad or parfait. And tomatoes, cucumbers, and avocados are fruits, too; a morning salad is a good breakfast and keeps the sugar down. But, this kind of morning regime isn’t for everyone. You can get really hungry, particularly when you first start eating this way. And some people need to start the day with foods that deliver more heat and sustenance. If that’s how you roll, try having fruit or a green smoothie and then waiting for 30 minutes (if your breakfast includes bananas, pears, or avocados, make it 45) before eating something more. As a general rule, sour or acidic fruits (grapefruits, kiwis, and strawberries) can be combined with “protein fats” such as avocado, coconut, coconut kefir, and sprouted nuts and seeds. Both acid fruits and sub-acid fruits like apples, grapes, and pears can be eaten with cheeses; and vegetable fruits (avocados, cucumbers, tomatoes, and peppers) can be eaten with fruits, vegetables, starches, and proteins. I’ve also found that apples combine well with raw vegetables. Leafy greens (spinach, kale, collard greens), along with the vegetable fruits noted above, are my go-to staples. They are the magic foods that combine well with every food on the planet. I blend them together in green smoothies, cold soups, and salads.

Cutting Board Maintenance Moisturize! Once a month I spend some quality time, just me and my cutting board family. Wood is porous and kind of alive—it expands and contracts, absorbs moisture and dries out. Without any TLC even the best wooden cutting board can crack, warp, or even rot from the inside. Luckily, all you need to prevent all of that is monthly moisturization. 1. Start with a clean and dry board: Using a soft dish sponge, scrub clean with dish soap. Remove any tough stains with a mixture of baking soda and water. Never use any harsh abrasives like bleach or steel wool. Rinse and then dry the board with a towel and leave it standing on its edge to fully dry. (If you can, it’s best to store your board standing on its edge when not in use so moisture doesn’t fester underneath.) When washing your board, be sure to wet both sides. This ensures that both sides are equally moist and dry at the same rate to prevent warping. 2. Apply a generous layer of food-grade mineral oil: Lay the board flat so excess oil doesn’t run off, and use your hands to spread a thick layer of mineral oil all over one side, rubbing into the edges and any grooves. Why mineral oil? Unlike most other oils, such as canola, olive, or coconut, mineral oil is totally flavorless and won’t grow rancid 3. Give it time to soak in: Let it sit for a few hours and preferably overnight to drink in as much oil as possible. 4. Buff and repeat: Use a towel to rub away any excess oil the board didn’t soak up. Next, buff the board, rubbing in any last remnants of oil. It should not feel slick or greasy when you’re done. Flip and repeat on the other side. • Level up: To give your board an almost velvety feel, after oiling both sides, rub them down with board cream. Board cream is a mixture of food-grade mineral oil and beeswax that you can purchase or make yourself. Using a towel, rub a thin, even layer all over the board. No need to wipe it off after.

NOURISHING TRADITIONAL FOODS Proteins: Fresh, pasture-raised meat including beef, lamb, game, chicken, turkey, duck and other fowl; organ meats from pastured animals; seafood of all types from deep sea waters; fresh shellfish in season; fish eggs; fresh eggs from pastured poultry; organic fermented soy products in small amounts. Fats: Fresh butter and cream from pasture-fed cows, preferably raw and cultured; lard and beef, lamb, goose and duck fat from pastured animals; extra virgin olive oil; unrefined flax seed oil in small amounts; coconut oil and palm oil. Dairy: Raw, whole milk and cultured dairy products, such as yoghurt, piima milk, kefir and raw cheese, from traditional breeds of pasture-fed cows and goats. Carbohydrates: Organic whole grain products properly treated for the removal of phytates, such as sourdough and sprouted grain bread and soaked or sprouted cereal grains; soaked and fermented legumes including lentils, beans, and chickpeas; sprouted or soaked seeds and nuts; fresh fruits and vegetables, both raw and cooked; fermented vegetables. Beverages: Filtered, high-mineral water; lacto-fermented drinks made from grain or fruit; meat stocks and vegetable broths. Condiments: Unrefined sea salt; raw vinegar; spices in moderation; fresh herbs; naturally fermented soy sauce and fish sauce.

Sipping Sweet Corn Custard TOTAL COOK TIME: 30 MINUTES | MAKES 12 SERVINGS This traditionally hot corn drink, called chicheme and typical of the Guanacaste region of Costa Rica, can be made with white or the more traditional purple corn flour or cornmeal. It’s custardy, creamy, and smooth with a hint of spice from the ginger. Even though Nicoyans enjoy this as a hot beverage on cold days and a refreshing iced drink on hot days, you can also make and eat this as a soup. Its taste and consistency are very similar to sweet corn chowder. 1 pound cornmeal 3 one-inch pieces of ginger, peeled and sliced 4 cups water 4 cups vanilla soy, rice, almond, or coconut milk ¼ cup granulated sugar Ground cinnamon or nutmeg (optional) In a saucepan, bring all ingredients to a boil, then reduce heat immediately to low. Simmer for 20 minutes, stirring occasionally as the liquid thickens. Add more milk if you prefer a thinner drink. Remove ginger pieces before serving. Serve hot, or wait for it to cool and enjoy over ice.

Now you can help fight the negative effects of the sun on your skin from the inside out. This doesn’t replace sunscreen, but it will help protect your sensitive skin from the sun’s quite harmful ultra violet rays. Servings: 2 calories: 205 | sodium: 319 mg | dietary fiber: 10.8 | total fat: 3.4 g | total carbs: 40.5 g | protein: 5.6 g Ingredients 2 ½ cups coconut water 1 ½ oranges (sliced, peeled and seeds removed) 2 kiwis (peeled and sliced) 2 tbsp flaxseeds (preferably ground or in powder form) Directions Enjoy this wonderful tasting and practical drink after blending it at high speed for at least 45 seconds.

Table of Contents Your Free Book Why Healthy Habits are Important Healthy Habit # 1:  Drink Eight Glasses of Water Healthy Habit #2:  Eat a Serving of Protein and Carbohydrates Healthy Habit #3:  Fill Half Your Plate with Vegetables Healthy Habit #4:  Add Two Teaspoons of Healthy Oil to Meals Healthy Habit #5:  Walk for 30 Minutes Healthy Habit #6:  Take a Fish Oil Supplement Healthy Habit #7:  Introduce Healthy Bacteria to Your Body Healthy Habit #8:  Get a “Once a Month” Massage Healthy Habit #9:  Eat a Clove of Garlic Healthy Habit #10:  Give Your Sinuses a Daily Bath Healthy Habit #11:  Eat 25-30 Grams of Fiber Healthy Habit #12:  Eliminate Refined Sugar and Carbohydrates Healthy Habit #13:  Drink a Cup of Green Tea Healthy Habit #14:  Get Your Vitamin D Levels Checked Yearly Healthy Habit #15: Floss Your Teeth Healthy Habit #16: Wash Your Hands Often Healthy Habit #17:  Treat a Cough or Sore Throat with Honey Healthy Habit #18:  Give Your Body 500 mg of Calcium Healthy Habit #19:  Eat Breakfast Healthy Habit #20:  Sleep 8-10 Hours Healthy Habit #21:  Eat Five Different Colors of Food Healthy Habit #22:  Breathe Deeply for Two Minutes Healthy Habit #23:  Practice Yoga Three Times a Week Healthy Habit #24:  Sleep On Your Left Side Healthy Habit #25:  Eat Healthy Fats Healthy Habit #26:  Dilute Juice with Sparkling Water Healthy Habit #27:  Slow Alcohol Consumption with Water Healthy Habit #28:  Do Strength Training Healthy Habit #29:  Keep a Food Diary Healthy Habit #30:  Exercise during TV Commercials Healthy Habit #31:  Move, Don’t Use Technology Healthy Habit #32:  Eat a Teaspoon of Cinnamon Healthy Habit #33:  Use Acupressure to Treat Headache and Nausea Healthy Habit #34:  Get an Eye Exam Every Year Healthy Habit #35:  Wear Protective Eyewear Healthy Habit #36:  Quit Smoking Healthy Habit #37:  Pack Healthy Snacks Healthy Habit #38:  Pack Your Lunch Healthy Habit #39:  Eliminate Caffeine Healthy Habit #40:  Finish Your Antibiotics Healthy Habit #41:  Wear Sunscreen – Over SPF 15 Healthy Habit #42:  Wear a Helmet for Biking or Rollerblading Healthy Habit #43:  Wear Your Seatbelt Healthy Habit #44:  Get a Yearly Physical Healthy Habit #45:  Maintain a First Aid Kit Healthy Habit #46:  Eat a Banana Every Day Healthy Habit #47:  Use Coconut Oil to Moisturize Healthy Habit #48:  Pay Attention to Hunger Cues Healthy Habit #49:  Eat a Handful of Nuts Healthy Habit #50:  Get a Flu Shot Each Year Healthy Habit #51:  Practice Daily Meditation Healthy Habit #52:  Eliminate Artificial Sweeteners Healthy Habit #53:  Sanitize Your Kitchen Healthy Habit #54:  Walk 10,000 Steps a Day Healthy Habit #55:  Take a Multivitamin Healthy Habit #56:  Eat Fish Twice a Week Healthy Habit #57:  Add Healthy Foods to Your Diet Healthy Habit #58:  Avoid Liquid Calories Healthy Habit #59:  Give Your Eyes a Break Healthy Habit #60:  Protect Yourself from STDs Healthy Habit #61:  Get 20 Minutes of Sunshine Healthy Habit #62:  Become a Once a Week Vegetarian Healthy Habit #63:  Limit Sodium to 2,300 mg a Day Healthy Habit #64:  Cook 2+ Home Meals Each Week Healthy Habit #65:  Eat a Half Ounce of Dark Chocolate Healthy Habit #66:  Use Low Fat Salad Dressing Healthy Habit #67:  Eat Meals at the Table Healthy Habit #68:  Eat an Ounce of Chia Seeds Healthy Habit #69:  Choose Juices that Contain Pulp Healthy Habit #70:  Prepare Produce After Shopping

ZERO BELLY DRINKS BLUEBERRY DAZZLER Makes 1 serving 1 scoop vegetarian protein powder* ½ cup unsweetened nondairy milk (almond, hazelnut, coconut, hemp, etc.) ½ cup frozen blueberries ½ tablespoon almond butter Water to blend (optional) • Combine ingredients in a blender and blend until smooth. > 232 calories; 6 g fat; 3 g fiber; 28 g protein * Note: All nutritional stats calculated using Vega Sport Performance Protein (Vanilla). Exact nutritional content may vary based on your choice of plant-based protein powder. STRAWBERRY BANANA Makes 1 serving 1 scoop vegetarian protein powder ⅓ cup frozen strawberries ¼ frozen banana ½ tablespoon almond butter ½ cup unsweetened nondairy milk (almond, hazelnut, coconut, hemp, etc.) Water to blend (optional) • Combine ingredients in a blender and blend until smooth. > 232 calories; 5 g fat; 4 g fiber; 29 g protein THE PEANUT BUTTER CUP Makes 1 serving 1 scoop vegetarian protein powder ½ frozen banana ½ tablespoon peanut butter 1 tablespoon unsweetened cocoa powder ½ cup unsweetened nondairy milk (almond, hazelnut, coconut, hemp, etc.) Water to blend (optional) • Combine ingredients in a blender and blend until smooth. > 258 calories; 6 g fat; 5 g fiber; 30 g protein MANGO MUSCLE-UP Makes 1 serving 1 scoop vegetarian protein powder ⅔ cup frozen mango chunks ½ tablespoon almond butter ½ cup unsweetened nondairy milk (almond, hazelnut, coconut, hemp, etc.) Water to blend (optional) • Combine ingredients in a blender and blend until smooth. > 224 calories; 5 g fat; 3 g fiber; 29 g protein VANILLA MILKSHAKE Makes 1 serving 1 scoop vegetarian protein powder ½ frozen banana ½ tablespoon peanut butter ½ cup unsweetened nondairy milk (almond, hazelnut, coconut, hemp, etc.) Water to blend (optional) • Combine ingredients in a blender and blend until smooth. > 248 calories; 6 g fat; 3 g fiber; 29 g protein CHAPTER EIGHT THE ZERO

From the Bridge” Celebrating “La Navidad Cubana” Before the fall of Batista, Cuba was considered to be a staunch Catholic Nation. As in other Christian countries, Christmas was considered a religious holiday. In 1962, a few years after the revolution, Cuba became an atheist country by government decree. Then In 1969, Fidel Castro thinking that Christmas was interfering with the production of sugar cane, totally removed the holiday from the official calendar. Of course Christmas was still celebrated by Cubans in exile, many of whom live in South Florida and Union City, NJ. However it was still was celebrated clandestinely in a subdued way on the island. It was said, if it is to believed, that part of the reason for this was due to the fact that Christmas trees do not grow in Cuba. Now that Christianity and Christmas have both been reestablished by the government, primarily due to the Pope’s visits to Cuba, Christmas as a holiday has been reinstated. Many Christmas traditions have been lost over the past five decades and are still not observed in Cuba, although the Cuban Christmas feast is highlighted by a festive “Pig Roast,” called the “Cena de Navidad” or Christmas dinner. Where possible, the dinner includes Roast Pork done on a spit, beans, plantains, rice and “mojo” which is a type of marinade with onions, garlic, and sour orange. Being a special event, some Cubans delight in serving the roasted pork, in fancier ways than others. Desserts like sweet potatos, “turrones” or nougats, “buñuelos” or fritters, as well as readily available tropical fruits and nuts hazelnuts, guava and coconuts, are very common at most Christmas dinners. Beverages such as the “Mojito” a drink made of rum, sugar cane juice, lime, carbonated water and mint, is the main alcoholic drink for the evening, although traditionally the Christmas dinner should be concluded by drinking wine. This grand Christmas dinner is considered a special annual occasion, for families and friends to join together. Following this glorious meal, many Cubans will attend Misa de Gallo or mass of the rooster, which is held in most Catholic churches at midnight. The real reason for Christmas in Cuba, as elsewhere, is to celebrate the birth of Christ. Churches and some Cuban families once again, display manger scenes. Traditionally, children receive presents from the Three Wise Men and not from Santa Claus or the parents. Epiphany or “Three King’s Day,” falls on January 6th. Christmas in Cuba has become more festive but is not yet the same as it used to be. Although Christmas day is again considered a legal holiday in Cuba, children still have to attend school on this holiday and stores, restaurants and markets stay open for regular business. Christmas trees and decorations are usually only displayed at upscale hotels and resorts.

South Indian lassi is made with chilled yogurt and a bloomed oil of curry leaves, mustard seed, red chile, cumin seed, and coconut. This goes perfectly with salmon or halibut with a South Indian coconut mint chutney. It gives you a spicy flavor with cooling yogurt, which provides great balance in the stomach for digestion.

Next, I drink a few more glasses of water containing liquid chlorophyll to build my blood. If I’m stressed, I’ll have some diluted black currant juice for an antioxidant boost to the adrenals. Once I’m hungry, I sip my way through a big green alkaline smoothie (a combination of spinach, cucumber, coconut, avocado, lime, and stevia is a favorite) or tuck into a fruit salad or parfait. And tomatoes, cucumbers, and avocados are fruits, too; a morning salad is a good breakfast and keeps the sugar down.

Here’s my protocol for my usual monthly 3-day fast from Thursday dinner to Sunday dinner: On Wednesday and Thursday, plan phone calls for Friday. Determine how you can be productive via cell phone for 4 hours. This will make sense shortly. Have a low-carb dinner around 6 p.m. on Thursday. On Friday, Saturday, and Sunday mornings, sleep as late as possible. The point is to let sleep do some of the work for you. Consume exogenous ketones or MCT oil upon waking and 2 more times throughout the day at 3- to 4-hour intervals. I primarily use KetoCaNa and caprylic acid (C8), like Brain Octane. The exogenous ketones help “fill the gap” for the 1 to 3 days that you might suffer carb withdrawal. Once you’re in deep ketosis and using body fat, they can be omitted. On Friday (and Saturday if needed), drink some caffeine and prepare to WALK. Be out the door no later than 30 minutes after waking. I grab a cold liter of water or Smartwater out of my fridge, add a dash of pure, unsweetened lemon juice to attenuate boredom, add a few pinches of salt to prevent misery/headaches/cramping, and head out. I sip this as I walk and make phone calls. Podcasts also work. Once you finish your water, fill it up or buy another. Add a little salt, keep walking, and keep drinking. It’s brisk walking—NOT intense exercise—and constant hydration that are key. I have friends who’ve tried running or high-intensity weight training instead, and it does not work for reasons I won’t bore you with. I told them, “Try brisk walking and tons of water for 3 to 4 hours. I bet you’ll be at 0.7 mmol the next morning.” One of them texted me the next morning: “Holy shit. 0.7 mmol.” Each day of fasting, feel free to consume exogenous ketones or fat (e.g., coconut oil in tea or coffee) as you like, up to 4 tablespoons. I will often reward myself at the end of each fasting afternoon with an iced coffee with a bit of coconut cream in it. Truth be told, I will sometimes allow myself a SeaSnax packet of nori sheets. Oooh, the decadence. Break your fast on Sunday night. Enjoy it. For a 14-day or longer fast, you need to think about refeeding carefully. But for a 3-day fast, I don’t think what you eat matters much. I’ve done steak, I’ve done salads, I’ve done greasy burritos. Evolutionarily, it makes no sense that a starving hominid would need to find shredded cabbage or some such nonsense to save himself from death. Eat what you find to eat.

Once You’re in Keto, How Can You Keep It Going Without Fasting? The short answer is: Eat a boatload of fat (~1.5 to 2.5 g per kilogram of body weight), next-to-no carbs, and moderate protein (1 to 1.5 g per kilogram of body weight) each day. We’ll look at Dom’s typical meals and day in a minute, but a few critical notes first: High protein and low fat doesn’t work. Your liver will convert excess amino acids into glucose and shut down ketogenesis. Fat as 70 to 85% of calories is required. This doesn’t mean you always have to eat rib eye steaks. A chicken breast by itself will kick you out of ketosis, but a chicken breast cut up into a green leafy salad with a lot of olive oil, feta cheese, and some Bulletproof Coffee (for example) can keep you in ketosis. One of the challenges of keto is the amount of fat one needs to consume to maintain it. Roughly 70 to 80% of your total calories need to come from fat. Rather than trying to incorporate fat bombs into all meals (one does get tired of fatty steak, eggs, and cheese over and over again), Dom will both drink fat between meals (e.g., coconut milk—not water—in coffee) and add in supplemental “ice cream,” detailed on page 29. Dom noticed that dairy can cause lipid profile issues (e.g., can spike LDL) and has started to minimize things like cream and cheese. I experienced the same. It’s easy to eat a disgusting amount of cheese to stay in keto. Consider coconut milk (Aroy-D Pure Coconut Milk) instead. Dom doesn’t worry about elevated LDL as long as other blood markers aren’t out of whack (high CRP, low HDL, etc.). From Dom: “The thing that I focus on most is triglycerides. If your triglycerides are elevated, that means your body is just not adapting to the ketogenic diet. Some people’s triglycerides are elevated even when their calories are restricted. That’s a sign that the ketogenic diet is not for you. . . . It’s not a one-size-fits-all diet.

jitterbug Few ingredients combine to create as much comfort as do coffee and chocolate. The Jitterbug includes this star duo while also tossing in some coconut, vanilla, and, of course, alcohol, in the form of rum. It’s essentially a vacation in a glass, but one so filled with activities that you need a little pick-me-up in order to make it through cocktail hour. Teetotalers can use rum extract mixed with water to simulate the liquor content in this drink. TIME: 5 MINUTES SERVES: 1 2 tablespoons coconut sugar 1½ teaspoons unsweetened cacao powder 1 ounce Vanilla Syrup 1½ ounces dark rum 2 ounces coconut cream 3 ounces cold-brew coffee 3 coffee beans, for garnish Mix the coconut sugar and cacao powder on a small round plate until fully combined. Fill a large coupe (10 to 12 ounces) with ice and water to chill the glass, then discard them when the glass is sufficiently cold. Using a sponge or paper towel, moisten the rim of the chilled glass with a bit of vanilla syrup. Turn the glass upside down and dip it into the chocolate coconut sugar, without twisting. Make sure the rim is thoroughly coated. Combine the rum, coconut cream, vanilla syrup, and coffee in a cocktail shaker with ice. Shake vigorously. Strain into the sugared-rim coupe. Garnish with the coffee beans to make a triangle shape. Serve and enjoy.

you can replenish electrolytes, hydrate, and energize with natural drinks like 100-percent pure coconut water. Coconut water replenishes body fluids better than do sports drinks.50 Coconut water is low in calories, super hydrating, and very high in potassium (more potassium than four bananas).

Remind me of the place. The wind breathing through the trees and the sound of coconuts dropping on the mud. Ta-dup ta dup. The hairy mangrove crabs and the turtles. The evening sky looking like a big mash up rainbow with all these colors leaking down on the sea. The fresh smell of fish and sand in the mornings. Cascadura jumping up from the ponds like living clumps of mud. Dew skating down from the big dasheen leaves as if they playing with the sunlight. A horsewhip snake slipping down a guava branch as smooth as flowing water. Cassava pone and seamoss drinks.

Beverages. It may seem austere, but water should be your first choice. One hundred percent fruit juices can be enjoyed in small quantities, but fruit drinks and soft drinks are very bad ideas. Teas and coffee, the extracts of plant products, are fine to enjoy, with or without milk, cream, coconut milk, or full-fat soymilk. If an argument can be made for alcoholic beverages, the one genuine standout in health is red wine, a source of flavonoids, anthocyanins, and now-popular resveratrol. Beer, on the other hand, is a wheat-brewed beverage in most instances and is the one clear-cut alcoholic drink to avoid or minimize. Beers also tend to be high in carbohydrates, especially the heavier ales and dark beers.

(The coconut tree was a machine: a solar-powered, self-building factory that required no maintenance and cost no money—a clean-running, noiseless manufacturer of useful things. In went soil, air, and water; out came food, drink, fuel, building materials, rope, medicine, and, yes, pillows.)