Sentences with phrase «uses pure coconut oil»

Are you someone who uses pure coconut oil to make a homemade product?

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.

He's using a pure coconut oil right now which is helping soothe it a lot

I use pure coconut oil instead of MCT oil for a couple of reasons: one, coconut oil is just that — straight - up fat from coconuts, so you know exactly what you are consuming.

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.

Actually, you can just use pure coconut oil for everything from cleaning to moisturizing to treating diaper rash, but if you'd prefer a little variation, check out these recipes!

Hi Sugar - Question can I use pure coconut oil, organic extra virgin coconut oil or does it have to be organic virgin coconut oil only..

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've found you can in fact use pure coconut oil, no olive oil needed at all, as long as you start mixing really slowly, in very short little bursts of about 1 second each, giving it time to settle before the next one.

Instead, use pure coconut oil, sesame oil or almond oil, or opt for an organic and vegan body cream.

Unlike most other brands that harvest MCT's from palm oil, (a much cheaper and environmentally taxing source), by using pure coconut oil we also deliver approximately 30 % Lauric Acid, an important form of MCT that acts as a slower burning fuel source.

Not exact matches

Have been convinced for years that what we put on our skin affects our health and so was my grandmother — she had fabulous skin using pure olive oil (as coconut oil wasn't freely available back then).

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

2 cups old - fashioned oats (use certified gluten - free oats for gluten - free granola) 1/2 cup chopped pecans 1/4 cup raw pepitas 1/4 cup raw sunflower seeds 3 tablespoons coconut oil 3 tablespoons dark brown sugar, packed 3 tablespoons pure maple syrup 1/2 teaspoon fine sea salt 1/2 cup chopped dates (I used deglet noor)

Below are my substitutions: Coconut oil — extra virgin olive oil Coconut sugar — Splenda Almond flour — coconut flour (although it is pure coconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to hCoconut oil — extra virgin olive oil Coconut sugar — Splenda Almond flour — coconut flour (although it is pure coconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to hCoconut sugar — Splenda Almond flour — coconut flour (although it is pure coconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to hcoconut flour (although it is pure coconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to hcoconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to hydrate.

Rather than using coconut oil, use lard or butter or margarine... if using the latter two increase the amount a little as they are not pure fat.

2 large eggs 1/2 cup oil (I use a mild flavored olive oil) 1/2 cup mild - flavored honey 1 tablespoon pure vanilla extract 1 1/2 teaspoons apple cider vinegar 1 cup milk of your choice (I used So — Delicious Unsweetened Coconut Milk) 2 cups blueberries (fresh or frozen)

So now all of our virgin coconut oil producers use the pure coconut water from their coconuts instead of boiled or purified tap water.

1/3 cup almond flour 1 banana 1/8 cup almond butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2 teaspoon pure stevia powder (if you can have unrefined sugars, you could substitute with 2 tablespoons coconut sugar) 1 teaspoon pure vanilla extract coconut oil — use for frying in skillet and instead of butter to serve raw honey — instead of syrup raw pecans — shelled

I recently got my hands on the KTC Pure coconut oil (I am quite new to coconut oil), and my biggest concern if I can use it for eating purposes (not frying but literally EATING since I recently heard about its great properties)?

I don't know if it's because I eat right, but I've used either pure shea butter, argan oil, or coconut oil as skin moisturers for over a decade.

3 Tablespoons Coconut Oil, softened 1 Tablespoon Cashew Butter 1 Tablespoon Cocoa powder 1/2 teaspoon Pure Vanilla Extract 1/3 cup plus 1 teaspoon Oats (can use gluten - free) 3 Tablespoons Xylitol Dash Sea Salt

Cinnamon Agave Kissed Toasted Walnut Pumpkin Cake Servings: 12 - 15 Ingredients For The Pumpkin Cake: 1 cup Fructevia 1 cup MonkSweet 1 & 1/4 cups vegetable oil (may use unsweetened applesauce for half) 8 eggs 2 tsp pure vanilla extract 2 cups pumpkin puree (not pumpkin pie mix) 2 tbsp cinnamon 1 tsp nutmeg 1/2 tsp xanthan gum 3 tsp baking powder 2 tsp baking soda 1 tsp salt 1/2 cup coconut flour Directions For The Cake: Preheat oven to 325 degrees and spray a 9 × 13 pan with nonstick baking spray.

I use semi sweet chocolate, virgin coconut oil, decarbed cannibis (or pure oil), and about half cacao nibs.

* 1/4 cup olive oil (I used organic, extra virgin) * 3 tablespoons unrefined sugar (I used Madhava blonde coconut sugar) * 1 teaspoon pure vanilla extract (I use homemade) * pinch of fine sea salt * 1/2 cup organic, unbleached white flour * 1/2 cup white whole wheat flour (or whole wheat pastry flour)

In this recipe, I also used organic pure virgin coconut oil in place of butter which is equal to butter in fatty acids therefore being a saturated fat, but coconut oil has some amazing benefits that butter doesn't.

Ingredients 150 g vegan plain biscuits (with no hydrogenated vegetable oils and no added refined sugar), very finely crushed (you can use a food processor or coffee grinder) 200 g cherry jam or cherry preserve, with no added sugar 30 g coconut oil, to be melted 40 g pure cocoa butter, to be melted 200 -LSB-...]

150 g vegan plain biscuits (with no hydrogenated vegetable oils and no added refined sugar), very finely crushed (you can use a food processor or coffee grinder) 200 g cherry jam or cherry preserve, with no added sugar 30 g coconut oil, to be melted 40 g pure cocoa butter, to be melted 200 g fairtrade dark chocolate (70 % cocoa), melted in a bain - marie 100 ml GMO - free vegetable cream 100 g almond butter 1 - 2 tablespoons hazelnut butter 2 handfuls of shelled hazelnuts, more or less finely chopped

1 cup of oat flour (just blend some oats in a blender and then measure 1 cup) 1 cup of ground almond 3 tablespoons of raw cacao powder or cocoa powder 1/2 teaspoon of baking powder a pinch of sea salt 1/4 cup of melted coconut oil 5 tablespoons of maple syrup or honey 1 tablespoon of flaxseeds + 2 tablespoons of water 1/2 teaspoon of vanilla extract or powder 80gr of good quality dark chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan)

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!!!

I used a coconut / sunflower oil mix (called Sun Coco organic oil) and added 3 tablespoons of pure maple sugar to give them a little more sweetness and add stickiness to the batter.

Any type of coconut oil can be used but if you prefer a neutral flavor the Pure Coconut Oil or Organic Expeller Pressed oils can bcoconut oil can be used but if you prefer a neutral flavor the Pure Coconut Oil or Organic Expeller Pressed oils can be usoil can be used but if you prefer a neutral flavor the Pure Coconut Oil or Organic Expeller Pressed oils can bCoconut Oil or Organic Expeller Pressed oils can be usOil or Organic Expeller Pressed oils can be used.

3 cups all - purpose flour 2 1/2 teaspoons Pumpkin Pie Spice 1/2 teaspoon ground cinnamon 1 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1 cup coconut oil, melted (use refined for a milder flavor) 3/4 cup light brown sugar, packed 1/2 cup granulated sugar 1/2 cup pure pumpkin purée 1 teaspoon pure vanilla extract 6 oz dark chocolate, chopped

The maple almond granola uses things like almond oil and, well, almonds, coconut chips and pure maple syrup, so it's really not cheap, you know?

2 cups all - purpose flour 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon baking powder 1 cup (2 sticks) unsalted butter, softened (I used 1 tub of Smart Balance Light) 3/4 cup granulated sugar 3/4 cup packed light - brown sugar 2 large eggs 1 teaspoon pure vanilla extract 1 1/2 cups old - fashioned oats (not instant or quick - cooking) 6 ounces semisweet chocolate, cut into 1 / 4 - inch chunks (I used 1 cup of chocolate chips) 1/2 cup shredded unsweetened coconut 3/4 cup pecans (3 ounces) Vegetable - oil cooking spray

Pure unrefined coconut oil is still being used as a massage oil by the people in the East as their healthy forefathers did centuries ago.

Notes: I prefer to use the 1/2 cup measurement for both the pure maple syrup and coconut oil (because I'm not a fan of clumpy cereal granola or overly sweet granola) but if you are a fan of super clumpy and / or sweet cereal granola, use 3/4 cup for both (you'll have to follow another step in the recipe to ensure the granola is clumpy, BTW).

As far as toppings go, when I have paleo pancake parties I like to use organic pure maple syrup, blueberries, coconut flakes, cinnamon... and definitely a little grass - fed butter (or you could drizzle with a bit of coconut oil if you don't eat butter).

In the revised recipe I used pure maple syrup to sweeten the filling and coconut oil to bring it all together.

1 cup cashews, soaked 1/2 cup coconut milk (I used Little Islands Original Coconut Drinking Milk) 1/4 cup pure maple syrup 1/2 vanilla pod, scraped (or 1/2 tsp vanilla powder) pinch himalayan pink salt 1/4 cup coconut oil, gently melted (see notecoconut milk (I used Little Islands Original Coconut Drinking Milk) 1/4 cup pure maple syrup 1/2 vanilla pod, scraped (or 1/2 tsp vanilla powder) pinch himalayan pink salt 1/4 cup coconut oil, gently melted (see noteCoconut Drinking Milk) 1/4 cup pure maple syrup 1/2 vanilla pod, scraped (or 1/2 tsp vanilla powder) pinch himalayan pink salt 1/4 cup coconut oil, gently melted (see notecoconut oil, gently melted (see note above)

To make the crumble place the coconut oil and pure maple syrup (if using — otherwise add the coconut sugar to the dry ingredients) in a small pan and gently heat until melted.

1 cup cashews, soaked 1/2 cup coconut milk (I used Little Islands Original Coconut Drinking Milk) 1/4 cup pure maple syrup 1/3 cup raw cacao powder 1/2 vanilla pod, scraped (or 1/2 tsp vanilla powder) pinch himalayan pink salt 1/4 cup coconut oil, melted (see notcoconut milk (I used Little Islands Original Coconut Drinking Milk) 1/4 cup pure maple syrup 1/3 cup raw cacao powder 1/2 vanilla pod, scraped (or 1/2 tsp vanilla powder) pinch himalayan pink salt 1/4 cup coconut oil, melted (see notCoconut Drinking Milk) 1/4 cup pure maple syrup 1/3 cup raw cacao powder 1/2 vanilla pod, scraped (or 1/2 tsp vanilla powder) pinch himalayan pink salt 1/4 cup coconut oil, melted (see notcoconut oil, melted (see not above)

2 teaspoons melted coconut oil 1 tablespoon honey (use pure maple syrup to keep this vegan) 1 teaspoon pure vanilla extract pinch of sea salt 1/2 cup uncooked quinoa, rinsed and drained well 1/4 cup sliced almonds 1/4 cup unsweetened coconut flakes

That's why you'll see items like almond flour, coconut oil, and pure maple syrup being used, as these are staples of Paleo baking.

It's much cheaper than other brands but is pure coconut oil and has all the benefits, (i read a blog from someone who investigated this over other more expensive oils) just «over» refined so it's lost it's taste, so it's good for regular cooking where you don't want it to be coconutty or if you don't want to use the expensive tasty oil and «waste» it.

* 2 cups unsalted, roasted peanuts, preferably organic * pinch of salt, or to taste * 1 - 2 teaspoons peanut oil or organic, sustainable shortening: I used one made from coconut / palm oil (optional - for creamier peanut butter) * 2 teaspoons honey or pure maple syrup, or to taste (optional - for sweeter peanut butter)

* 1 1/4 cups plus 1 teaspoon sugar (I used turbinado sugar) * Finely grated zest of 1 lemon * 2 cups fresh blueberries (I used frozen blueberries) * 2 1/4 cups Silvana's Gluten - Free All - Purpose Flour (recipe in the book and here) * 1 tablespoon baking powder * 1 teaspoon salt * 2 large eggs, at room temperature * 1/2 cup canola oil (I used melted coconut oil instead) * 1 cup Homemade Cashew or Almond Milk, or store bought (I used homemade Almond Milk; you may use dairy milk if you like) * 2 teaspoons pure vanilla extract

1/2 cup sprouted rolled oats 1 teaspoon chia seeds 1 teaspoon ground flaxseed 1/2 teaspoon moringa powder 3/4 cup homemade plant milk (I used cashew) 1 teaspoon coconut oil 1 teaspoon pure maple syrup coconut shavings

if using powder) 1 teaspoon fine grain sea salt 1 tablespoon pure maple syrup 3 tablespoons melted coconut oil 1 1/2 cups water

1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup coconut oil (in liquid form) 1 cup warm water 2 teaspoons pure vanilla extract 1 teaspoon apple cider vinegar For the whipped cream: 1 cup chilled heavy whipping cream 1 teaspoon pure vanilla extract For the topping: 3 cups berries / fruit of your choice (I used a combo of blackberries, raspberries, strawberries and cherries)