Sentences with phrase «about coconut oil from»

Not exact matches

That is a positive thing, and people are excited about our new products, from our hazelnut spread and plant protein to our new vegan buttery coconut oil, which makes the best tasting popcorn while still being organic and vegan.»

But the stuff they were using was far from the pure coconut oil we're talking about here.

1 teaspoon olive oil 1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2 teaspoons fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder Pinch cinnamon About 3 stems of fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 aAbout 3 stems of fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 aabout 1/2 a lime

1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste

Place about 1/3 cup of the batter into the waffle iron and sprinkle a bit of the remaining coconut sugar on top of the batter in the waffle iron (you may want to grease the iron with coconut oil or butter to keep sugar from sticking), then close the iron and cook according to your iron's directions.

We've tried just about everything, from smoothies, to miralax, prune juice, flax oil, and coconut milk with no success.

Consuming about 2 - 3 tablespoons coconut oil daily, I've raised my HDL cholesterol from an anemic 38 to an off the chart 73 in 1.5 years.

I had a great experience with coconut oil with a nutrition client suffering from AIDS and a T - Cell count of about 4.

I've written before about 101 ways to use coconut oil for everything from oil pulling to lotion to toothpaste.

I really wouldn't know Yemz, I've never tried extracting oil from a coconut before, so I don't even know what kind of product you are dealing with... sorry about that.

2 teaspoons coconut oil 1/8 teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconucoconut oil 1/8 teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconucoconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconuCoconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconutcoconut cream

Adapted from Joyful Healthy Eats Ingredients: - 1 1/2 cups whole wheat flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 2 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 cup honey - 1/2 cup unsweetened applesauce - 1/3 cup coconut oil, melted - 1 egg - 2 teaspoons vanilla extract - 1 1/4 cup grated zucchini (about 1 1/2 zucchinis)- 3/4 cup semi-sweet or dark chocolate chips - 1/3 cup chopped walnuts

You can read more about how virgin coconut oil is different from other coconut oils on their website: What is Virgin Coconcoconut oil is different from other coconut oils on their website: What is Virgin Coconut Ooil is different from other coconut oils on their website: What is Virgin Coconcoconut oils on their website: What is Virgin CoconutCoconut OilOil?

Savory Sweet Potato Pancakes (Adapted from Diane Sanfilippo's Sweet Potato Pancakes) Ingredients: 1/2 of big sweet potatoes (about 4 cups)-- peeled and finely shredded (I used my food procesorr with shredding disc or you can shred them manually) 4 tsp coconut flour 1 tsp salt 1 tsp black pepper 1 Tbsp garlic powder 1/2 cup chopped white onion Coconut oilcoconut flour 1 tsp salt 1 tsp black pepper 1 Tbsp garlic powder 1/2 cup chopped white onion Coconut oilCoconut oil 6 eggs

4 cobs of corn, cooked and cut from the cob (save the water you boil the corn in to use as broth in the soup) 6 - 8 new potatoes (about golf ball sized) 2 tablespoons olive oil 1 onion 3 stalks celery, chopped 2 carrots, chopped 1 can coconut milk 1 red pepper, minced 1 shallot, minced 1 jalepeno pepper, seeded and finely chopped 1/4 cup fresh dill, finely chopped 1/4 cup chives, finely chopped Salt and pepper

For those of you concerned about these cookies having a coconut flavor from the coconut oil, know that it's very mild, especially if you use the refined stuff.

I learned this myself first hand in the early 2000s when I imported the first «Virgin Coconut Oil» from the Philippines into the U.S. market, daring to publish the truth about fats and oils, and contradicting government nutritional advice that states saturated fats and coconut oil are harmful to one's Coconut Oil» from the Philippines into the U.S. market, daring to publish the truth about fats and oils, and contradicting government nutritional advice that states saturated fats and coconut oil are harmful to one's healOil» from the Philippines into the U.S. market, daring to publish the truth about fats and oils, and contradicting government nutritional advice that states saturated fats and coconut oil are harmful to one's coconut oil are harmful to one's healoil are harmful to one's health.

1 ripe banana Small handful of berries (strong - flavored ones like blackberries are raspberries are best) Coconut milk — about 1/4 cup Raw cream — about 1 tablespoon Coconut oil — a large spoonful Flax seed oil — about 1 teaspoon Pinch of sea salt Lemon juice — 1 - 2 teaspoons Maple syrup or honey 1 - 2 raw egg yolks (from pastured hens) Raw beef liver * — about 1 - 2 teaspoons, finely chopped

Health Impact News Editor Comments: As the first ones to export organic traditionally made virgin coconut oil from the Philippines to the United States ten years ago, we were very interested in reading about this research done in Sri Lanka published today.

I used coconut flour, amul butter which was cold (from Indian store, though I have coconut oil from trader joes but I was not sure about temp) and honey.

Other than that, you just need the same coconut oil pie crust from the last time, about 20 minutes of prep work and 25 — 35 minutes in the oven.

If you were using coconut oil as dietary oil back then, chances are you were getting your information about fats and oils from Dr. Mary Enig.

Jacki's (and now Melody's) Rich Sourdough Pancakes: 3 large farm fresh eggs 1 cup whole raw milk 2 cups of sourdough starter (can be straight from the fridge, does not have to be recently activated... this is how I almost always make it) 1 3/4 cup all purpose flour (makes a lighter pancake, but I've made it before with spelt flour, which was also pretty tasty, but heavier than most people like pancakes) 1 tsp aluminum free baking soda 2 tsp baking powder 1 1/2 tsp pink himalayan salt (you can use sea salt) 1/4 c. granulated sugar (rapadura, sucanat, whatever floats your boat) 1/4 c. raw butter, melted (I've used organic salted butter before, works fine) Also, for more health benefits, I add about 2 - 3 Tbsp melted coconut oil, which you can use instead of the butter or just use both (I totally use both).

Whole food, plant - based fats from avocados, nuts, seeds, coconut, olives, and olive oil are the good fats or healthy fats that we're talking about here.

1 1/2 c pumpkin, mashed (from can or bake a pumpkin & scoop out flesh) 2 bananas, mashed 3/4 c raisins 2 eggs 1/2 c almond butter 1/4 c butter (or olive oil or coconut oil) 1/4 c organic maple syrup (or honey or agave) 3/4 c almond flour 1/3 c coconut flour 1 tsp baking soda 1/4 tsp salt 2 tbsp pumpkin spice (or about 1 - 2 tbsp cinnamon, 1 tsp nutmeg, 1 tsp allspice, 1/2 tsp ginger) 1/2 tbsp vanilla

Raw cream — about 2 tablespoons Coconut oil — large spoonful Flax seed oil — about 1 teaspoon Pinch of sea salt Water if needed to thin it out 2 raw egg yolks (from pastured hens)

Corey can cook a mean salmon with dill so we paired that up with some roasted brocollini & asparagus (350 degrees for about 25 - 30 minutes with coconut oil) and some homegrown tomatoes from his house with some raw mushrooms!

Ingredients: 1 1/4 pound sea scallops (about 16 scallops) Kosher salt Fresh ground pepper 1 tablespoon butter 1 tablespoon extra virgin olive oil 8 - 10 corn tortillas For the Spring Mango Salsa: 1 ripe mango, pitted, peeled, and diced small 1 cup cherry or grape tomatoes, quartered 1/2 cup julienned (or finely chopped) radish 1/2 packed cup fresh cilantro leaves, chopped Juice from 1 lime Kosher salt Fresh ground pepper For the Avocado - Coconut Cream: 1 ripe Haas avocado Juice from 1 lime 1 jalapeño pepper, coarsely chopped 1/3 cup light coconut milk (the kind in the can) 1/2 teaspoon honey KoshCoconut Cream: 1 ripe Haas avocado Juice from 1 lime 1 jalapeño pepper, coarsely chopped 1/3 cup light coconut milk (the kind in the can) 1/2 teaspoon honey Koshcoconut milk (the kind in the can) 1/2 teaspoon honey Kosher salt

The coconut is easy to eliminate from the recipe, but what about the coconut oil?

After about 24 hours, the oil naturally separates from the water producing a crystal clear oil that retains the full scent and taste of coconuts.

The coconut milk is then allowed to sit for about half a day, while the oil naturally separates from the heavier water.

When I first read about the wonderful benefits of coconut oil, I asked my wife Marianita, who grew up on a coconut plantation in the Philippines, if there was a more natural way to extract the oil from the coconut, so that we didn't have to buy the refined coconut oils found in all the stores here in the Philippines.

Dr. Mary Enig suggests the average adult include about 3.5 tablespoons of coconut oil per day in their diet to take in an equivalent amount of lauric acid that a nursing infant would receive from breast milk.

A few months ago, I had a discussion with my Virtual Potluck pal Marnely from Cooking with Books about coconut oil.

The Housewife's helpful post about the many unexpected uses of coconut oil got me thinking of my never - fail beauty remedy — one that also comes from the kitchen.

We use coconut oil for just about anything in our house, from cooking, to toothpaste, to rashes.

There's something almost painful to me about looking at my fridge overstuffed with produce and knowing that many people — people who might actually benefit from doing an elimination diet — will never have access to the Whole30 materials or the means to buy mostly organic meats, vegetables, fruits, and new fats like ghee and coconut oil.

This led to an interesting conversation about the origins and processing of canola oil and how it is different from other oils like olive oil, avocado oil or coconut oil.

For years I have read about the health benefits of coconut, particularly coconut oil, and I struggle to believe certain blood types would not benefit from consuming it.

In my video, I talked about, you know, if you are a smart vegan where you're not emphasizing a lot of the grains, you're doing safer starches, you're getting lots of fats from avocado, olive oil, coconut oil, you're supplementing DHEA in the form of algae, right?

I am not sure about the saturated fat thing; while I eat nuts and seeds, most of the fat I eat probably comes from milk, butter, coconut oil, or meat.

If you were using coconut oil as dietary oil back then, chances are you were getting your information about fats and oils from Dr. Mary Enig.

To find out more about Tropical Traditions, check out their website, or learn about one of our favorite products from them, Virgin Coconut Oil.

mignonhunter: I think you'll find this NF video helpful in answering your question about coconut milk: https://nutritionfacts.org/video/is-coconut-milk-good-for-you/ While coconut milk beats coconut oil in terms of harm from saturated fats, you'll see it still is hard on the arteries.

Links to information about Coconut Oil Supreme ™ and what makes it different from other coconuCoconut Oil Supreme ™ and what makes it different from other coconutcoconut oils.

Aside from those who tout the benefits as «an expert» who has studied what everyone has written, there are many people who make comments on all of the videos and articles about coconut oil how they had their HDL and LDL tested after starting on coconut oil and they improved dramatically.

how about ingesting some high quality fat or at least a macronutrient balanced smoothie with lots of fat from coconut milk or almond milk, maybe a tbl of MCT oil, along with greens and perhaps a high protein, moderate fat powder like Primal Fuel?

As many great coconut oil ideas, uses, and benefits that are talked about, there is an equal number of bad articles or insights from people.

Coconut oil contains mostly saturated fat but the type of saturated fat it holds is way different from the «bad» saturated fats we are used to hearing about.

I used about 5 tbsp of butter instead of coconut oil (it's what was left from something else, I wanted a bit less fat and I don't care for the taste of coconut oil — wish I did).