Cooking with Coconut Oil



Raw Organic Cacao - Beans, Nibs, Powder & Butter





Cooking with Coconut oil is so easy. I’ve eliminated all hydrogenated vegetable oils from my kitchen (margarine, shortening, and processed vegetable oil). I don’t use vegetable oil for frying or baking. It’s easy to make a switch and increase the medium-chain fatty acids in your diet. It’s better to use smaller amounts of butter than using margarine, which will compromise your health. Olive oil is okay, but it’s not a good oil to cook with because it has a double bond and is less stable when heated. It’s a good choice to use in salad dressings. I love to make my own fresh dressings with spices and olive oil. You may also add a little coconut oil to the mixture. So use coconut oil whenever possible, because research appears to show it’s the healthiest oil. It protects against heart disease and obesity. It’s the good saturated fat.



Coconut oil is a liquid at higher temperatures. It melts at about 76 degrees F, becoming a clear liquid. Below this temperature it’s a solid, white substance. At moderate room temperatures it has a soft buttery appearance.



Some people can eat this amazing oil right out of the jar but others don’t like the taste. You can use it as a spread on bread or toast or mix it with an equal part of butter. I like to mix it with a natural peanut butter (the kind that is ground up peanuts with no additives).



It has a moderately low smoking point, so you need to keep the temperature below 350 degrees F when cooking with coconut oil on the stove. You can tell when it goes over that point because the oil begins to smoke. When baking it’s okay to have the temperature above 350 degrees F because the moisture in the food keeps the inside temperature below 212 degrees F. Just use the same amount that the recipe calls for of butter, margarine, shortening, or vegetable oil.



It's a good choice for frying. It isn’t absorbed into food as much as vegetable oil and it doesn’t splatter as much. It can be used over again. Just be careful not to heat the oil above 350 degrees F. Any oil heated too high can cause toxic byproducts.



You can add it to any hot beverage. My daughter likes to add a bit to her cappuccino. It’s a simple way to add coconut oil to your diet.



Coconut oil is very stable and doesn’t need to be refrigerated. It will keep for two to three years unrefrigerated. Just keep it in a cool place. You may refrigerate it if you want it in a solid state and your house is very warm. I keep mine out in the winter and when it gets warm outside I keep some in the refrigerator. I find it easier to scoop it out rather than pour or dip it out of the jar.



So make a coconut diet part of your daily diet and get cooking with coconut oil!
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Coconut Bark
4T coconut oil (liquid)
1T cocoa powder (unsweetened)
1-3 pkts Stevia
2T heavy whipping cream

Stir Stevia into cocoa powder.
Add oil and stir well.
Add cream and stir very quickly because the cold cream will set up the coconut oil (or warm the cream a little).
Spread on waxed paper or put into candy molds and freeze to set up.

Carbs - cocoa 2gm per T.
1gm for each sweetener pkt.

Peanut Butter Recipe
4T coconut oil
1T cocoa
1T peanut butter
2 pkts Stevia


A few finely chopped walnuts can also be added.

I prefer Stevia as a sweetener, because it's a natural herb. Splenda is a man-made sweetener.



Coconut Chocolate Carrot Cake

2 cups organic millet flour
1/3 cup grated sweet chocolate
1 1/2 teaspoonsful cinnamon
1/2 teaspoonful ground nutmeg
1/8 teaspoonful ground cloves
2 teaspoonsful baking soda
1 teaspoonful salt
1 2/3 cups brown sugar
1 1/2 cups coconut oil
4 eggs
3 cups packed shredded carrots
3/4 cup shredded walnuts

Into a large bowl, sift together flour and next 5 ingredients.

In a large mixing bowl, beat sugar and oil until blended.

Add eggs, 1 at a time, beating well after each addition. Add flour mixture and beat until blended.

Stir in carrots and walnuts.

Spoon batter into a 9 x 12 inch cake pan, greased and floured.

Bake 350 degrees for 35 to 40 minutes or until cake tests done.

Remove from oven and cool on wire rack. Frost when cake is cool.

Chocolate Cream Cheese Frosting

2 cups confectioners' sugar
8 ounces of softened cream cheese
3 tablespoonsful milk
2 teaspoonsful vanilla extract
1/8 teaspoonful salt
2/3 cup semisweet chocolate chips
2 tablespoonsful butter

In a mixing bowl, beat confectioners' sugar and cream cheese until creamy. Add milk, vanilla and salt and beat until blended. In a heavy saucepan, heat chocolate chips and butter on low heat until blended, stirring constantly. Add chocolate mixture to cream cheese mixture and beat until of spreading consistency. Frost cooled cake.



Coconut Applesauce Bread

3 cups organic millet flour
3 eggs
2 cups cane sugar
1 cup coconut oil
2 cups applesauce (homemade or natural w/no additives)
1 cup raisins or 1 cup walnuts (optional)
1-2 teaspoonsful cinnamon (I love it so use 2 of Korintje Cassia)
1 teaspoonful baking soda
1/4 teaspoonful baking powder (I use aluminum free)
1/2 cup Stoneyfield cream top yogurt

Preheat oven to 350 degrees F (175 degrees C). Grease & flour two glass 9 x 5 inch loaf pans.
Beat together eggs, sugar and melted coconut oil. Blend in applesauce then the yogurt. Mix in flour, baking soda, baking powder and cinnamon. Stir in raisins.
Pour into prepared pans and bake for 80 minutes.
Cool on wire rack for 10 minutes. Makes 2 loaves.
Enjoy!




Coconut Squash Bread

In a large bowl beat until creamy 3 tablespoonsful melted coconut oil and 3 tablespoonsful unsalted (raw) room temperature butter.

Gradually add 1 1/3 cups cane sugar and beat 3 to 4 minutes until lightened in color.

Beat in 2 eggs, one at a time. Add and beat in 1 cup organic squash.

Wisk together 1 1/2 cup organic millet flour, 1 1/2 teaspoonsful cinnamon (I use Korintje Cassia), 1 teaspoonful baking soda, 1 teaspoonful salt (I use sea), 1 teaspoonful ground ginger, 1/2 teaspoonful ground nutmeg, 1/4 teaspoonful ground cloves, 1/4 teaspoonful baking powder.

Combine 1/2 cup organic or raw milk and 1/2 teaspoonful vanilla.
Add flour mixture and milk mixture alternately to the batter and beat at low speed until smooth. Add 1/2 cup coarsely chopped walnuts.
Pour into greased (coconut oil) 9 x 5 inch glass loaf pan.

Bake on a rack in the lower third of the oven at 350 degree F (175 degrees C) for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before cutting. Makes 1 loaf.

You may substitute 1/2 C of millet flour for 1/2 C organic whole wheat flour, cows milk for almond milk either plain or chocolate, or squash for pumpkin.






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