More Coconut oil recipes - I can't get enough!

More Coconut oil recipes - I can't get enough!

Use coconut oil to fry or cook with on high heat, to make stir fries, fritters, fried potatoes or eggs. Coconut oil can be heated to temperatures higher than most other oils including olive oil without oxidizing. Add it to vegetable soup, in place of butter or margarine in baked goods, plain on crackers and in salad dressings. When making creams or other water and oil preparations, melt the oil so it is liquid, then drizzle the oil into the watery mixture as it is blending in the blender in order to make an emulsion. Otherwise the oil and water separate.

Update yourself on the medicinal properties of coconut oil including its use for weight loss, thyroid nurturing, skin afflictions and candida yeast killing.

I use only Tropical Traditions coconut oil because I like their antique and vitality preserving production methods – plus they are the only brand I’ve tasted that makes me go WOW!

All recipes personally tried and enjoyed by myself and my friends! Critters like it too, try adding some to their food.

Cococcino
Your best cup of organic coffee or espresso
1 tsp – 1 tbsp coconut oil
Whole cane sugar to taste
Rice milk to taste

Mix it all together and froth like a cappuccino! Sprinkle with cinnamon. If you’re missing an espresso machine, no worries, just make the cashew coconut cream and use that in your coffee or chai tea in place of milk or cream.

A Rich Toast
Mix hardened coconut oil with a little honey or rice malt to form a paste. Spread the paste thick on slices of whole grain, sourdough toast. Sprinkle with lots of cinnamon.

Berry Cocao Booster shake
400ml Homemade Almond milk
16 Fresh Raspberries or 2-3 tbls Black Cherry concentrate (Bernard Jensen's)
2 tbs freshly powdered cocao bean pieces (Nibs)
1.5 tbs Agave nectar
5 capsules of Maca (opened and emptied into the drink) or 1 tsp Maca powder
1/4 tsp Ginseng powder
2 tbs Tropical Traditions Coconut oil
4 drops absolute Vanilla (or use vanilla extract, but a larger quantity)
Pinch of Himalayan salt

Blend all ingredients well in a blender. Put in the freezer for at least an hour to make it a refreshing summer cold. Or warm gently (don't boil) if winter is your current season! Serves 1, and don't forget to chew!
Inspired by the book Naked Chocolate


Raspberry Coconut Ice Cream (No dairy and yummy!)

1/2 cup Cashew milk (Soak whole, raw cashews in water 4 hours, dump water and blend with equal parts fresh water)
1 cup Raspberry puree
1/2 cup Tropical Traditions Coconut oil, melted
1 egg yolk
1 tsp vanilla extract
2 tbsp raw cane sugar (if raspberry puree is unsweetened)

Blend all ingredients except coconut oil in a blender. Slowly drizzle the melted coconut oil into the blender while the blender is running so that it emulsifies well with the mixture. Run this mixture through an ice cream maker until done. If you have no ice cream maker, try putting it like this into the freezer, or alternately, fill ice cube trays with the liquid mixture then freeze and blend the cubes together to make ice cream when ready to eat.

Cashew Coconut Cream
Ingredients:
1/2 c raw cashews or cashew pieces (soaked for 6 hours prior, throw out soak water)
1/2 c distilled water
1/2 c melted Tropical Traditions coconut oil
1 T 100% pure maple syrup
1/2 t pure vanilla
Pinch of sea salt (optional)

Directions:

1. Blend cashews in water to form a thick cream. Slowly add the oil in a fine stream until cream thickens, blend in maple syrup, vanilla and salt. Chill and serve. (Cream will thicken substantially when chilled.)

I used a Vita-mix, so the mixture emulsified pretty well. Once in the fridge for a while it gets pretty thick, like ice cream thickness.

Great on pie, in coffee as cream, a dip for fresh fruit and a spread on toast.

Super Coconut Food

Because coconut oil hardens at temperatures less than 76 F, it can be used as an agglomerating agent for just about everything if the temperature is low enough. Here’s a recipe for a superfood, full of vitamins, minerals and feel good food chemicals that can be eaten daily as a nutrient boost to your daily diet.

Combine these dry ingredients:
1Tbs Maca powder
1Tbs Ground Hemp seed
2 Tbs Ground cocoa Nibs (cocoa bean pieces, grind in coffee grinder)
½ Tbs Cinnamon
Pinch of sea salt
1 Tbs Spirulina powder

With these wet ingredients:
1 Tbs Raw honey
20 drops absolute Vanilla
3 Tbs melted Coconut oil

Blend together into a paste. Shape the paste into a shallow pan and place in the fridge to harden. Each day eat a block the size of your preference.


Whole Wheat Pastry Crust

1 1/2 c. whole wheat or other whole grain flour
1/2 tsp. salt
1/2 c. hardened Coconut oil
3 tbsp. Hot water

Mix flour, salt and coconut oil together with a fork. Add the hot water and mix until the dough is somewhat wet. Add more water if the dough is too fatty. Roll out on a flat and floured surface to form the shape and size crust you want. Fill or bake alone until brown.

Crumbly Apple pie

This is RICH! Less of a dessert and more of a meal!

Crust
1 cup whole wheat flour
1 cup oat flour (freshly ground oat groats in a coffee grinder)
1 tsp marine salt
3 tbsp ice cold distilled water
½ cup ground almonds
½ cup melted Coconut oil
2 Tbs ground cocoa Nibs (cocoa bean pieces, grind in coffee grinder)

Filling
8 – 10 apples, cored, ½ of them peeled, and chopped in medium pieces
cinnamon to taste
nutmeg to taste
Bring these ingredients to a boil in a pan, then mix into the apples and spices:
½ cup butter
3 tbs whole wheat flour
½ sucanat (whole dried cane juice)
¼ cup water
1tsp vanilla

Mix all crust ingredients together, then shape to the bottom and sides of the pie pan (glass or ceramic best). There will be some left over, to be sprinkled over the apples once the filling has been added. Fill pie, sprinkle the rest of the crust over the top of the pie then bake about an hour or until the apples are soft and the crust is brown at 170 C.

Sprinkle ½ cup shaved or finely chopped 85% dark chocolate over the whole pie once the pie is removed from the oven. To make it really rich, serve with cashew coconut cream!