Coconut Kale Stew

Coconut is high in medium chain triglycerides (MCTs). MCTs do not require bile salts for digestion and are a great source of energy. They are found in coconut oil, palm oil, and butter.

Ingredients:
2 tsp olive oil
1 onion
3 c chopped raw kale
15 oz can of coconut milk
3.5 oz shiitake mushrooms
4 oz sliced tempeh
8 oz cubed salmon (baked or canned)
1/2 tsp salt
pepper to taste

Over medium high heat in a heavy bottom pot, add oil and onion. Stir until onions are translucent. Add tempeh, salt, pepper and fry with onions for about 5 minutes. Add mushrooms and kale. Saute another 5 minutes. Then add coconut milk and salmon. Cover the pot with a lid and simmer over medium low heat for 30 minutes. Serve with jasmine rice.