Sentences with phrase «always use coconut oil»

I almost always use coconut oil and Kirkland Signature (Costco's) almond flour with fabulous results.

I always use coconut oil as a moisturizer, but never thought to whip it!

Thanks Ella, I love your blog I have always used coconut oil as a hair treatment as well, and it makes my hair very silky.

I've always used coconut oil to fry my egg in the morning and rubbed a little on my hands and face.

I actually have some but have always used the coconut oil out of habit.

I always used coconut oil instead.

Not exact matches

Every night I use a small amount of coconut oil on my face as a moisturizer and I always wake up looking so much fresher than I ever used to.

I always travel with this a lot as it's a much easier size than a big coconut oil jar and I can use it as a moisturiser for dry skin too.

I always just use coconut oil so I wouldn't know of any other sadly but I use lots of Neals Yard products and love them so I'm sure the moisturiser would be just as good x

I always use refined coconut oil since I have picky family / taste testers who would prefer I left the coconut flavor out of many things That crumb topping is gorgeous!

The Vanilla Bean Cheesecake layer is made from a simple mixture of Cashews, Refined Coconut Oil (always use refined unless you want to impart a coconut - ty flavor to your desserts), Agave Nectar, Vanilla Bean Paste, Lemon Juice and SoCoconut Oil (always use refined unless you want to impart a coconut - ty flavor to your desserts), Agave Nectar, Vanilla Bean Paste, Lemon Juice and Sococonut - ty flavor to your desserts), Agave Nectar, Vanilla Bean Paste, Lemon Juice and Soy Milk.

I don't always do it that way though, usually when I'm using coconut oil (since it's in solid form), so it's up to you... but it'll distribute better warmed up (from experience).

I had already been using coconut oil as a moisturizer and always found it annoying when it hardened.

Mother nature has always used BPA - free lining (she was way ahead of the curve), so you can safely eat fresh coconut and coconut oil and make coconut milk from the fresh meat and you'll be fine.

On that note when using coconut oil, always remember to use something other than your hands to get the oil out of the container.

I am always looking for recipes that use coconut oil (we are tree nut allergic) and syrup instead of sugar.

Otherwise, you can always use butter if you can't find coconut oil.

Though you can always use white sugar, white flour, and vegetable oil, I believe in the power of whole wheat flour, coconut sugar, and a combination of coconut oil and unsweetened apple sauce as well!

Fab flavour combos, orange white choc and cranberry always go great together — I also used raw honey in place of agave as I believe its a more natural, unrefined sweetner (agave isnt as innocent as you might think — read up about it) As for those of you who wanted to know about the white choc chips, well I avoid all dairy and refined sugars so I simply made my own, its dead easy — simply combine pure raw cacao butter (gently melted) with a pinch of celtic salt, a little extract of vanilla and some raw cashew butter, then freeze in a suitable container before breaking into chunks!!!!! yummy You can make dark chocolate chips even easier by melting pure coconut oil and stirring in a little vanilla, honey and raw cacao powder before freezing!!!

3 Tbsp coconut oil, softened (warm is ok, melted is good, but try not to have it hot) 3 Tbsp of your favorite peanut butter or other nut butter a drizzle of sweetener (I always use a local version of this)-- you will probably want to taste the mixture and adjust the sweetener amount dash of sea salt or himalayan crystal salt (I use this)

I've always made it with the coconut oil, which seems to add a bit of sweetness... I'm considering using bacon fat tonight instead, but I'm not sure I want to mess with a sure thing!

FYI, I always substitute coconut oil when you say to use the vegan shortening and it always comes out great.

I haven't made these into pancakes but I've made similar muffins recipes into pancakes and I've always had to reduce the amount of oats to about 1 cup and use coconut oil instead of nut butter.

Sometimes I'll add ginger (another fave herb) and if I'm using a nut milk, I'll always add coconut oil.

You could always do a test run before her birthday using the coconut oil.

I always use organic coconut or rosehip oil.

I always have a large jar around for cooking and skin care, so it's more economical for me to use pure coconut oil instead.

I find that I am primarily using it to make smoothies or flours but I never really think of using it for doughs or even melting coconut oil (which I always find a pain to do for some reason).

Always the coconut fan, using coconut oil & sugar gives these a great taste and texture alongside the cinnamon / nutmeg / vanilla — not a processed ingredient in these, too right!

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).

I am always looking for more ways to use my coconut oil.

I have a brand new jar of coconut oil that I have never used but always read about it.

We always use organic coconut, organic coconut oil, organic cocoa liquor, organic vanilla extract, organic nuts and organic coconut sugar.

I just started using coconut oil and am always looking for more ways to incorporate it into my diet.

Traditional methods of making coconut oil naturally have always used heat in the process, and we are committed to honoring time - tested traditional methods that have nourished populations in the tropics for thousands of years.

I have made homemade chocolate using coconut oil and cacao powder countless times and I always wished I could use this healthier, less processed chocolate in my other baking recipes.

I have used coconut oil as a «lotion» for years and have attempted to add it to things (makes a lovely chocolate shell in confections) and I can still almost always taste it and it puts me off whatever I'm eating.

I didn't give up easily and tried to use different brands of coconut oil, but the result was always the same — rancid.

I always opt for avocado oil (my favorite), but you could use coconut oil or olive oil as well.

Also, be sure to always use a separate jar of coconut oil for skin / personal care, with another designated for cooking to prevent bacterial cross-contamination.

I make it a little differently each time — the «glue» of coconut oil, tahini, and honey stays the same every time, but sometimes I use cashews, sometimes almonds, sometimes pistachios, and it's always delicious.

Coconut oil has hundreds of uses, but it may not always be beneficial for hair.

It should always be used in a diluted form with a base like coconut oil.

1 tablespoon cod liver oil daily, (mixed with water or a little fresh juice) 2 8 - ounce glasses whole milk daily, preferably raw and from pasture - fed cows 4 tablespoons butter daily, preferably from pasture - fed cows 2 or more eggs daily, preferably from pastured chickens Additional egg yolks daily, added to smoothies, salad dressings, scrambled eggs, etc. 3 - 4 ounces fresh liver, once or twice per week Fresh seafood, 2 - 4 times per week, particularly wild salmon, shellfish and fish eggs Fresh beef or lamb daily, always consumed with the fat Oily fish or lard daily, for vitamin D 2 tablespoons coconut oil or 1/2 cup coconut milk daily, used in cooking or smoothies, etc..

I travel a lot which makes it hard but always take my coconut oil and vitamin E and use as you suggested.

I pretty much always use virgin coconut oil since most coconut oils I've seen here in Spain run around the same price.

For example, instead of using coconut oil which is going to plug up your arteries, instead Eat The Coconut itself, whole foods are always better than processed foods, and all oils are processedcoconut oil which is going to plug up your arteries, instead Eat The Coconut itself, whole foods are always better than processed foods, and all oils are processedCoconut itself, whole foods are always better than processed foods, and all oils are processed foods!

I found that when I added 2tbsp of coconut oil it made it so silky and moisturizing I also used Dr. Bronner's Lavender in the bathroom and the Almond in the kitchen we use Eucalyptus in the shower and the kids use the Pepermint I've always used Dr. Bronner's since I was little we buy the Pepermint by the gal.

The medium - chain fatty acids in the coconut oil (always use a virgin variety) go straight to your liver for energy, rather than being stored in your body, and they play an important role in flushing out toxins (4).

When I started traveling to Asia, I would buy coconut oil in little markets in Thailand and the Philippines and the women selling it to me would always point to my hair and rub my forearm, to indicate where to use it.»