Sentences with phrase «use of coconut oil for»

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.

Research supports the use of coconut oil for obesity, dyslipidemia, insulin resistance, hypertension, and pathologically elevated LDL, all of which constitute risk factors for diabetes, cardiovascular disease, and Alzheimer's, the last of which is being re-conceptualized as type 3 diabetes (Fernando et al., 2015).

Do you recommend the use of coconut oil for children?

The natural health community has embraced the use of coconut oil for many health conditions with much enthusiasm and excitement — and with good reason.

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.

I loved the use of the coconut oil for cooking, though.

Not exact matches

Even the coconut oil I have been using for a pre-shave oil didn't stand in the way of the grip.

Hi Henrietta, I would only use a pea size of coconut oil for your face as it spreads pretty far and you don't want your face to end up too oily.

I haven't tried it myself but you could use a little bit of sunflower oil, just make sure to use less than stated for the coconut oil x

Hi Ella, could I use coconut oil instead of olive oil for this recipe?

33 pounds for that coconut make up remover...: / whereas you can get a small pot of coconut oil for about 5 pounds... I don't really think anyone thinks that using coconut oil as a make up remover is «weird» anyway...

I used raw manuka honey and extra almond butter instead of the coconut oil, the coconut taste can be too distracting for me sometimes.

My final coconut oil use is for oil pulling, this is a pretty interesting topic and requires a fair bit of explanation so I'll save this for another post — but it involves swirling coconut oil around you mouth every morning to clean it out, sounds crazy but it's awesome and something that I've really come to love despite a lot of scepticism on the topic to start with!

I have a tub of coconut oil that I use solely for cooking, but I will definitely start incorporating it in to my beauty regime!

I use coconut oil for all sorts of things and find it is the best make up remover I have ever used.

I used to add 1 tablespoon of coconut oil or palm shortening but don't find it necessary for the texture so it has been removed.

For example, if your recipe calls for 1/2 cup of butter, you would use 1/2 cup coconut oFor example, if your recipe calls for 1/2 cup of butter, you would use 1/2 cup coconut ofor 1/2 cup of butter, you would use 1/2 cup coconut oil.

1⁄2 cup [75g] buckwheat flour 1⁄4 cup [35g] brown rice flour (or chickpea flour) 1⁄4 cup [35g] chickpea flour (or more rice flour) 1 tablespoon melted coconut oil (optional, can use other oil of choice) 1⁄2 cup [120 ml] canned coconut milk * (or other non-dairy milk, see note) 1 1/4 cup [300 ml] water * (see note) 2 teaspoons tapioca starch or potato starch (cornstarch should be fine too) 1 pinch salt oil, for pan frying

2 large onions Oil for frying — I use a tsp of coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten fOil for frying — I use a tsp of coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten foil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten free

But if you really want to make it free of refined sugar, you can omit the Oreo - based crust and use the following recipe for a 9 - inch fluted tart pan: 1 1/2 cups almond flour, 1/3 cup unsweetened cocoa powder, 1/4 cup raw agave syrup or coconut sugar, 3 tablespoons coconut oil, and 1/4 tsp sea salt.

I also made some other substitutions: 5 T coconut oil + 2 T lemon juice for the margarine, 1 T kuzu for the cornstarch, and I used a combination of almonds, cashews, and pinenuts in the filling.

Teressa Cutter (an Aussie Chef) uses a lot of coconut oil in her recipes, might like her website http://www.thehealthychef.com I pretty much use you and her as my go to for goodies!

As for the avocado, I would probably use a mixture of whipped coconut milk and coconut oil to replace it.

I'm so glad I stumbled across this recipe... I had to substitute baby food (pears) for the applesauce and used evaporated milk instead of the coconut oil... but they were amazing.

Hi — just wondering if you are using 8oz of the melted coconut oil, or are using a dry 1 cup measurement for the solid coconut oil?

If you look at the post again, you'll see that I use refined coconut oil because I don't care for the strong taste of virgin coconut oil when not countered with an equally strong flavor like chocolate.

Didn't use coconut oil, and also didn't use the full amount of coconut milk - just added milk to make up for it.

I did sub coconut oil for butter, coconut oil is so easy to sub 1:1 and has so many good bits for you Also, I had no maple syrup on hand so just used the same amount in honey although next time will use maple as I love the flavour of maple in muffins and cakes.

I have been using coconut oil as a moisturizer for quite a while, so decided to make some of your chocolate mint body butter this morning.

I added another 1/4 cup of shredded coconut, some cacao nibs, 1/4 tsp espresso, about 1 Tbsp honey (used fewer dates since they are so expensive), and 1 tsp of coconut oil for extra flavor.

For example, if you were making Mexican - inspired rice and beans, you could use olive oil instead of coconut oil, skip the ginger, and add cumin and / or chili powder.

While I like the taste of it in recipes, especially sweet recipes using coconut oil, I do not care for it off a spoon.

For anyone that uses Pinterest, there are tons of recipes with Coconut oil, there are even people who have sites dedicated to everything cCoconut oil, there are even people who have sites dedicated to everything coconutcoconut.

Heat a bit of coconut oil (or for oil free cooking just a bit of vegetable broth) and fry the garlic, onion and the optional chili or jalapeño slices if using (optional) for 5 minutes until lightly golden browned.

First heat a bit of coconut oil (or for oil free cooking just a bit of vegetable broth) and fry the garlic, onion and the optional chili or jalapeño slices if using for 5 minutes until lightly golden browned.

In case you wanted to jump on the bandwagon with me, I'm dedicating this blog to all types of sweets that contain marshmallow, graham crackers, and chocolate.In all my baking, I now use unrefined coconut oil as a replacement for butter and oil in all my recipes.

I subbed in grapeseed oil for the coconut oil, and used ground chia seed instead of the flax, because they are what I had on hand, and it is wonderful.

Hm, you can leave it out all together, and just try to use as little liquid as possible for the rest of the filling so it stays thick (because that is the purpose of the coconut oil).

I took the liberty of changing a few things around and used what was on hand: Bob's Redmill Almond meal, fortunately the texture is excellent, 1/2 cup roasted & mashed Delicata Squash, one tablespoon of Ghee, one tablespoon of Coconut oil instead of 1/4 cup, substituted Hemp Seed for Flax meal and Volia!

I saw one question that was brought up, that said that almond flour and coconut flour are used for different reasons and connot be interchanged, so is there anything out there that can be used in replace of coconut oil, coconut flour, coconut aminos, and coconut crystals that will still make the recipes come out good?

I made this tonight and used 1.5 cups almond flour, 1/2 cup tapioca starch, subbed chia meal for flax meal, subbed avocado oil for coconut oil, and added 1.5 T caraway seeds to give it a bit of a «rye bread taste».

Ann, I've been using expeller pressed coconut oil since my family doesn't like the coconut flavor of the raw coconut oil, but the expeller pressed has been fine for sauteing onions etc... I also like using ghee which is a clarified butter.

Vegans - you can easily make this vegan by using coconut or olive oil in place of the butter called for.

I just made these heavenly brownies and did the following substitutions: For every ounce of chocolate I used 3 tablespoons of cacao powder I added 4 tablespoons water and 2 extra teaspoons coconut oil since I used cacao powder Instead of arrowroot starch or flour, I used one egg (sorry vegans!)

This is a traditional method of coconut oil extraction that has been used in the Philippines for hundreds, if not thousands of years.

So what we will do here is describe each of these processes used to manufacture «virgin coconut oil» for products currently found in the U.S. market, realizing of course that anyone can choose to use the term on a label, even if it is commercially refined coconut oil.

The body assimilates and utilizes MCTs for energy more easily than LCTs, which is why we see a lot of athletes using pure coconut oil as an energy booster.

The older way of producing refined coconut oil was through physical / mechanical refining (see Tropical Traditions Expeller Pressed Coconut Oil), but more modern methods may also use chemical solvents to extract all the oil from the copra for higher coconut oil was through physical / mechanical refining (see Tropical Traditions Expeller Pressed Coconut Oil), but more modern methods may also use chemical solvents to extract all the oil from the copra for higher yieloil was through physical / mechanical refining (see Tropical Traditions Expeller Pressed Coconut Oil), but more modern methods may also use chemical solvents to extract all the oil from the copra for higher Coconut Oil), but more modern methods may also use chemical solvents to extract all the oil from the copra for higher yielOil), but more modern methods may also use chemical solvents to extract all the oil from the copra for higher yieloil from the copra for higher yields.

My other changes to the original pancake recipe were using pumpkin in lieu of sweet potato (but I put in more than called for) and coconut oil in place of butter.

Instead of butter that is commonly used for making crisp, I used super healthy coconut oil rich is medium - chain fatty acids, which stimulate your body's metabolism.