Years before it's popularity took off, I was using coconut oil in treatments as it enabled me to glide wonderfully over a client's body, as well as using it as a moisturiser on my body. Only recently have I started using it in cooking as I was under the misconception that it make me pack on the pounds.
So here is my basics guide to COCONUT OIL
Organic Raw Coconut Oil has amazing properties; it can soften and soothe ageing or dry skin, in cooking to ass essential fatty acids into the diet, added to smoothies & shakes it can aid weight loss (the oil contains special fats called MCT's which helps the body's metabolism), can be applied to the hair as an intensive repair agent, left for 30 mins, wash out as normal and be left with silky, glossy locks!
Coconut Oil is rich in antioxidants and fatty acids which make it an excellent skin conditioner as it penetrates into the upper epidermis with ease. It can help soften the appearance of stretch marks. Although it is an oil, the coconut does not leave the skin feeling greasy.
Coconut Oil is being used increasingly in nutrition. The saturated fats found in coconut have an entirely different effect on metabolism compared to fats of an animal origin. The oil is easier to digest and absorb than other saturated fats. Also the MCT's (Medium Chain Triglyerides) are not stored as fat reserves as much as animal fats are. This is because the MCT's provide a longer release of energy to the body and decrease the amount of muscle broken down, and as we know, muscle burns more energy than fat, so the more you have, the more fat can be burned.
I've started using more Coconut Oil in my cooking, using it as a replacement for oil or butter. It is highly heat resistant so is ideal for baking, frying etc.If you are a little wary, try half and half in a recipe and see how you get on. Coconut Oil used in a Victoria Sandwich cake that has also been made with gluten free flour results in the lightest of textures to a cake I have ever known :)
I've tried many brands of Coconut Oil over the years, but my absolute fave is the Viridian Raw Organic one, the taste is much more creamy and it smells divine too. I get mine from Little London Herbal Stores on Trinity Walk
Here are a few recipes using Coconut Oil to get you started.
Goji & Pumpkin Seed Energy Bombs
You'll need; 3 handfuls of goji berries, 3 of pumpkin seeds & 2 heaped tablespoons of Coconut Oil
To make;
Melt the oil in a bowl that is resting above a saucepan of simmering water. In a food processor or similar, place the goji berries and pumpkin seeds, and chop them until course ground texture is achieved. Once the oil has melted, add it to the processed ingredients and mix thoroughly. You will have a sticky but firm mixture. Roll into bite sized balls, place on a plate & refrigerate until firm.
Spicy Lentil & Coconut Soup
You'll need; 2 tbsp of coconut oil, 1 finely chopped red onion, 1 fresh green chilli, 2 finely chopped garlic cloves, 1 piece finely chopped lemongrass, 100g of red lentils, 1 tsp coriander, 200ml coconut milk, juice of half a lime, 1 chopped spring onion.
To make;
add the garlic, onion, chilli & lemongrass in a pan with melted coconut oil and saute for 5 mins. Salt to taste(I use unrefined sea salt). Add the lentils and pour in the coconut milk along with 400ml water. reduce the heat and allow to simmer for 45 mins, until lentils are soft and mushy. Take off the heat and add the lime juice. Serve
So here is my basics guide to COCONUT OIL
Organic Raw Coconut Oil has amazing properties; it can soften and soothe ageing or dry skin, in cooking to ass essential fatty acids into the diet, added to smoothies & shakes it can aid weight loss (the oil contains special fats called MCT's which helps the body's metabolism), can be applied to the hair as an intensive repair agent, left for 30 mins, wash out as normal and be left with silky, glossy locks!
Coconut Oil is rich in antioxidants and fatty acids which make it an excellent skin conditioner as it penetrates into the upper epidermis with ease. It can help soften the appearance of stretch marks. Although it is an oil, the coconut does not leave the skin feeling greasy.
Coconut Oil is being used increasingly in nutrition. The saturated fats found in coconut have an entirely different effect on metabolism compared to fats of an animal origin. The oil is easier to digest and absorb than other saturated fats. Also the MCT's (Medium Chain Triglyerides) are not stored as fat reserves as much as animal fats are. This is because the MCT's provide a longer release of energy to the body and decrease the amount of muscle broken down, and as we know, muscle burns more energy than fat, so the more you have, the more fat can be burned.
I've started using more Coconut Oil in my cooking, using it as a replacement for oil or butter. It is highly heat resistant so is ideal for baking, frying etc.If you are a little wary, try half and half in a recipe and see how you get on. Coconut Oil used in a Victoria Sandwich cake that has also been made with gluten free flour results in the lightest of textures to a cake I have ever known :)
I've tried many brands of Coconut Oil over the years, but my absolute fave is the Viridian Raw Organic one, the taste is much more creamy and it smells divine too. I get mine from Little London Herbal Stores on Trinity Walk
Here are a few recipes using Coconut Oil to get you started.
Goji & Pumpkin Seed Energy Bombs
You'll need; 3 handfuls of goji berries, 3 of pumpkin seeds & 2 heaped tablespoons of Coconut Oil
To make;
Melt the oil in a bowl that is resting above a saucepan of simmering water. In a food processor or similar, place the goji berries and pumpkin seeds, and chop them until course ground texture is achieved. Once the oil has melted, add it to the processed ingredients and mix thoroughly. You will have a sticky but firm mixture. Roll into bite sized balls, place on a plate & refrigerate until firm.
Spicy Lentil & Coconut Soup
You'll need; 2 tbsp of coconut oil, 1 finely chopped red onion, 1 fresh green chilli, 2 finely chopped garlic cloves, 1 piece finely chopped lemongrass, 100g of red lentils, 1 tsp coriander, 200ml coconut milk, juice of half a lime, 1 chopped spring onion.
To make;
add the garlic, onion, chilli & lemongrass in a pan with melted coconut oil and saute for 5 mins. Salt to taste(I use unrefined sea salt). Add the lentils and pour in the coconut milk along with 400ml water. reduce the heat and allow to simmer for 45 mins, until lentils are soft and mushy. Take off the heat and add the lime juice. Serve
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