Philip Ostrom Print E-mail
Written by RawGuru   
Sunday, 26 April 2009
Philip Ostrom

1. What are some rawfood staples in your current diet? B) Are you 100% raw? C) How did you start?

Everything that we are fortunate enough to pack and distribute is 100% raw and organic and we bring these items to our home. These items include coconuts, limes, oranges, mangos, pineapple, and apples. I also enjoy wildcrafting, along with my kids, the foods that grow in our mountainous region of southern Arizona, including walnuts, acorns, mesquite pods, manzanita berries, mulberries, watercress, and mustard greens.

Some days I follow a raw food diet 100%. Other days I enjoy a percentage of food cooked as I share meals with others that are not necessarily committed to a raw food diet. My natural orientation is raw fruits and vegetables.

I started my deep appreciation of raw foods as a dedicated gardener at age six.

2. What inspired you to invest in the organic young coconuts project?

I have always had a unexplainable attraction to coconut in all its forms: curry sauce, dehydrated coconut, the flesh and the water. I have worked in Mexico for nearly twenty years with organic growers. In those twenty years I never drove by a roadside coconut stand without stopping to sample the goods. I have a friend (Chad Sarno) who was the head chef at the Tree of Life in Patagonia that introduced us to young Thai coconuts about six years ago and unleashed its incredible flavor in many different dishes in our kitchen.

3. What are some of the main differences between your organic Thai coconuts and the standard non organic young coconut.

The coconut flavor in the water is much more intense. The absence of preservatives, fungicides, and bleaching agents is certainly a huge piece as well.

4. Can you explain the process how the organic coconuts are preserved and shipped.

The fruit is rinsed, closely shaved to the inner nut and flashed cooled to ensure a mold free state for the trip to America. We also utilize organically approved cleansing agents and specialized packaging to reduce potential for mold.

5. What are some of the the negative things you noticed when you walked into the non-organic organic factories while in Thailand?

The immediate stench of chemicals. Workers drenched in chemicals. Workers disconnected from the fruit as they try to avoid the chemical.

6. What is the best way to crack open these organic young coconuts?

There are three eyes in the coconut and one of these eyes is soft. If you penetrate this soft eye with an implement like a knife or pick, then drain the water from the hole, the shell is so thin it can easily be crushed by pressing it against any hard surface. If you place the coconut with the eyes facing downward into the palm of your hand and then whack the shoulder of the coconut, rotating it around in a circle so that you can strike three different edges with a hammer, this works quite well also.

7. Can you share a favorite raw coconut recipe?

This is one that I make every morning. Add to a blender: Coconut water, coconut flesh, two sprigs of mint, the juice of one Persian lime, the juice of two oranges or tangelos. If I am sharing with this with my kids, then I will add two teaspoons of raw agave nectar. Finally, I add one piece of fruit, often a mango, sometimes a banana or apple. I then add about three ice cubes and blend for about two minutes. I also add a tablespoon or so of coconut oil to the mixture to up our daily intake of essential medium chain fatty acids.

8. Can you please tell us about some of your current projects you're working on and/or developing?

We hope to soon offer a mature coconut as well. We want to do everything possible to ensure a year round supply of young organic coconut. We are also importing organic mangos from Peru and Mexico. Many of our grower/production partners have been working with us for nearly two decades. We are also working with a wonderful organic pineapple project in Oaxaca, Mexico. 

Do you have anything else to add?

I have worked with organic tropical fruit for twenty years. I have worked with the young coconut for less than three. I have not only developed an infatuation with another amazing fruit but since making the coconut a part of my daily diet, I have realized a whole new level of wellness, health and vibrancy. It is a great honor to be able to share this gift with others.

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Last Updated ( Wednesday, 06 May 2009 )
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