Dr Pepper Creamy Coconut
2 years ago
last modified: 2 years ago
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Adding coconut oil to diet
Comments (17)You'll find conflicting data on coconut oil in the diet. Lots of claims for it and against it. It's pretty well established that heavily hydrogenated tropical oils, including coconut (such as what you'd find in commercial baked snacks--they hydrogenate the fat to increase shelf life) are bad actors, but that's likely due to the hydrogenation process and not the oil itself. Coconut oil is a mid-chain mostly saturated fat. It may well be metabolized differently than other saturated fats. There was a study some years ago about a bunch of Sri Lankans who were convinced by Western doctors to switch from their traditional coconut oil in the diet to vegetable oil. The rate of heart disease went UP, ha ha. Now I don't know if they did other Western habits like smoking Marlboros while sitting on their hineys watching 'Baywatch', but I thought that was interesting. I have used coconut oil for 'buttering' potatoes. I've also used coconut oil as the poaching fat in making duck confit (wowza, was that good!). There is a difference in the quality of coconut oil. I can get some fragrant organic coconut oil from the Dekalb Farmers Market in the Atlanta area--it's wonderful. The local supermarket has Lou-Ana coconut oil--okay, but not spectacular. You'll also find that there are some claims made by people trying to sell you the stuff--"if you don't buy this particular brand of coconut oil harvested by sincere vegetarians who are kind to kittens, you're gonna miss out on all the benefits"--you just need to try to separate the hype from the fact. Hard to do sometimes....See MoreTwo cans of coconut milk..,
Comments (8)Here's another good Thai curry recipe - I've also used shrimp in this instead of chicken. Becky * Exported from MasterCook * Panang Chicken Curry with Basil Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can light coconut milk -- (14-ounce) 2 tablespoons panang curry paste (1.75-ounce package) 1 tablespoon , plus 2 teaspoons, fish sauce 1 tablespoon , plus 2 teaspoons, dark brown sugar 1 tablespoon creamy peanut butter 1 tablespoon fresh lime juice 2 medium red bell peppers -- seeded and sliced into 1/4-inch wide strips 1 red onion -- peeled and cut in 1/4-inch wedges 1 rotisserie chicken -- skin removed, shredded (about 3 cups) 1/4 cup chopped fresh basil 4 cups cooked jasmine or basmati rice 1. Heat a large sauté pan over medium heat. Add coconut milk, curry paste, fish sauce, brown sugar, peanut butter and lime juice; whisk well. Add red pepper and onion; stir to coat. Bring to a simmer, reduce heat, and cook, uncovered, until vegetables are crisp-tender, about 8 minutes. 2. Add chicken, cover, and simmer until thoroughly warm, about 5 minutes. Stir in basil; simmer 2 minutes. Serve over rice. Serves 8. - - - - - - - - - - - - - - - - - - -...See MoreCoconut oil
Comments (23)Here are two interesting links I found about coconut oil. I'll quote from one of the articles below: "It was back in the sixties and seventies when some researchers tried to prove that saturated fats were dangerous and dreadful and should be avoided as much as possible. This made some people turn away from coconut oil, but now, the usage of coconut oil is gaining popularity once again as cooking oil. Let’s explore some of the reasons why this change has occurred...." "There are two types of cholesterol, namely, High Density Lipoproteins (Good Cholesterol) and Low Density Lipoproteins (Bad Cholesterol). While the Bad Cholesterol (LDL) gets deposited in the inner walls of arteries and poses a threat for your heart (in extreme cases, it can result in heart attacks), the Good Cholesterol (HDL) does just the opposite. It helps lower the level of Bad Cholesterol, provides energy and nutrition to cells, and benefits the body in a number of other ways as well. You will be delighted to know that coconut oil has some saturated fatty acids like Capric Acid and Lauric Acid, which raise the level of High Density Lipoproteins in the body, lowers Bad Cholesterol, boosts immunity and fights aging. They also increase the rate of metabolism and help shed weight." In my native country - India, the Southerners use a lot of coconut oil in their cooking and yet obesity or cholesterol is not a renowned diet related problem there from what I know. Yet, my family has never really used it for cooking and I also never did. Thanks to grainlady's periodic insistence on the use of coconut oil in so many recipes, I decided to a little research on my own. What I also learnt is that while too much may cause diarrhea, a little bit will certainly not hurt and edible grade Coconut Oil Is: · Anti-inflammatory · Antimicrobial · Antifungal · Antiviral · Improves nutrient absorption And there are over 80 uses listed on this page: - See more at: http://healthimpactnews.com/2011/80-uses-for-coconut-oil/#sthash.LVOFrmQq.dpuf There is also a weight wise recommended usage chart. Oh and by the way, I just bought my first bottle also, may not use it every day but will surely use it in baking. I wonder if anyone has ever used a few drops in homemade insecticidal sprays for plants? (did not find it in the list) A question for grainlady or anyone with experience - I have this honey wholewheat oat banana bread recipe (to be made next week) that uses apple sauce instead of oil, I wonder if adding a teaspoon of coconut oil will help the bread last a week or more? I usually make banana bread and store in the refrigerator on the second day itself (that does affect the taste) in order to make it last a week or more(and I don't like it cold so need to defrost before having). Here is a link that might be useful: Why is Coconut Oil So Special...See Morerecipe: coconut curry tofu....lf
Comments (1)This sounds WONDERFUL, I can't wait to try it. Thanks for sharing....See More- 2 years ago
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