Coconuts for Raw Aura

Something’s cooking at Raw Aura, a bustling organics restaurant at 95 Lakeshore Rd. E., but it ain’t the food. 

This popular vegan eatery has drawn attention recently for its executive chef Douglas McNish’s public enthusiasm for coconut oil, a miracle in liquid form that is arguably the world’s latest and greatest superfood

“Coconut oil is the healthiest fat on the planet,” raves McNish, whose menu is composed solely of raw, sustainably harvested organic ingredients that are never heated above 43C (to retain their digestive enzymes, essential vitamins and mineral content). “Because of its chemical structure, it acts as energy instead of storing, like regular, unhealthy fats.”

Nor surprisingly, McNish employs the stuff liberally at his restaurant. From cakes to smoothies and sauces to salads, coconut oil makes Aura’s good-for-you menu staples like shredded heaven (a kale and collard greens-based salad) and creamsicle (an orange juice and vanilla bean dessert) better still.

Speaking broadly, coconut oil is enjoying a moment in the sun, as its properties come increasingly to light. Purported to boost metabolism, increase good cholesterol (“It’s the only form of cholesterol the human body needs,” says McNish), and strengthen immune systems courtesy of built-in anti-viral and anti-bacterial properties, coconut oil is cited as relief for a diverse list of physical maladies including kidney problems, heart disease, high blood pressure, irritable bowel syndrome, pancreatitis, problem skin and even flyaway hair.

Best of all, says McNish, whose discovery of a healthy lifestyle was personal redemption from an obese, drug-addicted lifestyle? “It tastes heavenly.”