Sentences with phrase «regular use of coconut oil»

Many vets and researchers today are recommending the regular use of coconut oil for dogs and many other pets as an excellent source of nutrients, which keeps your dog in good health.

Health authorities, such as Harvard Medical School and American Heart Association recommend avoiding regular use of coconut oil (and palm and palm - kernel oil) because it increases the blood levels of total and LDL cholesterol.

Although regular use of coconut oil has several benefits in your body such as promoting your overall wellbeing, supporting immune system, and keeping your skin youthful, losing weight is a matter of choice.

Regular use of coconut oil helps your guts stay healthy, it reduces your weight, and it normalizes your metabolism.

Many vets and researchers today are recommending the regular use of coconut oil for dogs and many other pets as an excellent source of nutrients, which keeps your dog in good health.

Not exact matches

Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled

I used a little pomegranate molasses along with the honey and regular molasses (i was running out of the latter), and also substituted coconut oil in place of canola.

Bake the cake (or cupcakes) as directed on box (I used coconut oil in place of the butter, and almond milk in place of regular milk, and 2 eggs) yield is around 34 mini cupcakes

I used olive oil instead of coconut oil & regular vinegar.

3 cups butternut squash, cubed 2 cups green beans, trimmed and cut into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5 garlic cloves, chopped 1 tablespoon chopped ginger 1 small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut milk salt and pepper to taste pinch of chili pepper flakes (I used bird's eye chili flakes, which is hotter than regular red pepper flakes.

SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big deal!)

99 % of the foods and ingredients I use on a regular basis, he can't have... almonds, cashews, avocados, tomatoes, cacao, coconut oil, apple cider vinegar, bananas, walnuts, just to name a few.

I don't use whipped coconut oil, although that sounds like a good idea for faces, just regular stuff right out of the jar.

1/4 cup coconut oil 2 tablespoon raw coconut butter (optional, use regular coconut oil if not available) 3 tablespoon raw honey, one that becomes solid at room temperature (use agave or maple syrup if vegan) juice of 1/2 lemon

Dressing: 2 tbsp olive or pumpkin oil 1 - 2 tsp shoyu (naturally fermented soy sauce or you can use liquid aminos) 1 tbsp ume seasoning (umeboshi, ume su) 1 tsp coconut sugar 1 tsp lemon or lime juice pinch of chili powder Note: if using regular vinegar, you have to add some salt to taste

Raw cacao powder can be used in place of regular cocoa powder and expeller pressed coconut oil can be used in place of virgin coconut oil (some do better with expeller pressed because it's easier to digest).

I used coconut oil in place of butter and unsweetened almond milk instead of regular.

And for all of you asking about the oil and milk, I used regular milk because I didn't have buttermilk and I used coconut oil instead.

I usually try to use the coconut oil slightly softened, but not totally melted... kind of like room temp butter when I make regular chocolate chip cookies.

2 cups of your favorite peanut butter (I used Justin's) 2 large ripe bananas or 3 regular sized 1/3 cup of maple syrup 1/4 cup of melted coconut oil 1 tablespoon of vanilla extract

or is it because i used regular oil instead of coconut?

There is a double dose of coconut with sweetened flaked coconut and coconut oil (though you could use regular butter if you do not have coconut oil).

A few notes: — I used a regular food processor and used the Nutiva coconut oil / shortening blend instead of the coconut oil for both cake and topping.

I tried this recipe this morning with a couple of alterations of coconut oil instead of grape seed oil (as I did not have grape seed oil) regular salt, (no celtic salt here in New Zealand, and I used molasses again, I have not found yakon syrup here in New Zealand.

2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro

Any neutral flavored oil will work in the actual dough, but for the filling the only thing you can use in place of the coconut oil would be vegan butter (or regular butter, if you eat dairy).

2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds

Because of proprietary distillation process used to make Carrington Farms Coconut Cooking Oil, the amount of healthy MCTs is actually 4 times more than in regular coconCoconut Cooking Oil, the amount of healthy MCTs is actually 4 times more than in regular coconut oOil, the amount of healthy MCTs is actually 4 times more than in regular coconutcoconut oiloil!

If you can't get refined coconut oil (or even regular but I hate the taste of coconut anyway), what other oil can you use and will you get the same results?

I didn't have coconut oil and just used regular olive oil in its place, however, I also added a splash of orange flower water to it as well.

This fudge is different from regular fudge in the fact that is is much lower in sugar (and uses more natural sources of sweetener), totally dairy - free and vegan, and is packed with healthy fats thanks to a good chunk of coconut oil.

I also prefer using coconut flour and shreds versus the oil for more of a «whole foods» approach, since coconut oil has been stripped of all the coconut's fiber vitamins, and minerals which coconut fiber actually contains Coconut flour is not stripped of beneficial fiber like refined, regular flour is, and it's a lot lower in fat than coconut oil and much richer in fiber than all grains per scoconut flour and shreds versus the oil for more of a «whole foods» approach, since coconut oil has been stripped of all the coconut's fiber vitamins, and minerals which coconut fiber actually contains Coconut flour is not stripped of beneficial fiber like refined, regular flour is, and it's a lot lower in fat than coconut oil and much richer in fiber than all grains per scoconut oil has been stripped of all the coconut's fiber vitamins, and minerals which coconut fiber actually contains Coconut flour is not stripped of beneficial fiber like refined, regular flour is, and it's a lot lower in fat than coconut oil and much richer in fiber than all grains per scoconut's fiber vitamins, and minerals which coconut fiber actually contains Coconut flour is not stripped of beneficial fiber like refined, regular flour is, and it's a lot lower in fat than coconut oil and much richer in fiber than all grains per scoconut fiber actually contains Coconut flour is not stripped of beneficial fiber like refined, regular flour is, and it's a lot lower in fat than coconut oil and much richer in fiber than all grains per sCoconut flour is not stripped of beneficial fiber like refined, regular flour is, and it's a lot lower in fat than coconut oil and much richer in fiber than all grains per scoconut oil and much richer in fiber than all grains per serving.

For the dough: I used almond milk instead of regular milk, Earth Balance instead of butter, coconut sugar instead of regular sugar, coconut oil instead of olive oil, and 198 grams of Pamela's GF Artisan Flour in place of the potato starch, brown rice flour and tapioca starch.

I used coconut oil and regular milk, then baked them at 350 F brushed them liberally with butter and tossed them in a lot of cinnamon and sugar till well coated.