Posts from — June 2012
If you ever wondered how to use coconut oil read on . . .
By now you’ve probably heard of some of the unique benefits of coconut oil. Coconut oil is a unique fat because it contains 50 percent lauric acid, a rare medium-chain fatty acid found in mother’s milk that supports healthy metabolism and is now being studied for its anti-fungal, anti-viral, and anti-bacterial health-protecting properties.
It is also excellent for dry skin and hair and in my house we use coconut oil liberally both in the kitchen and bathroom. We prefer cold-pressed, organic extra-virgin coconut oil with a heavy coconut smell and taste.
Here are some of our favorite ways how to use coconut oil:
1. Make a delicious honey coconut oil spread:
Mix equal parts coconut oil and raw honey and a pinch of cinnamon to make a delicious spread for baked goods, pancakes, toast . . .
2. Make an herbed coconut oil:
Mix one cup coconut butter and a bunch of fresh herbs or assorted herbs (chives, basil, tarragon, cilantro, dill . . .). Blend in the food processor with the s blade until the herbs are finely minced and store in the refrigerator. Use on rice, baked potatoes, steamed vegetables . . .
3. Substitute coconut oil for butter in any recipe:
Use it in baking, sautéing, spread on mashed potatoes, steamed vegetables, toast, popcorn . . .
4. Make a hot coconut oil treatment for your hair:
Warm coconut oil until liquid with a few drops of your favorite essential oil. Put on clean dry hair and cover with a warm towel. Leave on for 10-15 minutes and then shampoo out.
5. Use coconut oil instead of shaving cream:
Spread on desired areas and then smoothly shave away!
6. Use coconut oil as an anti-frizz hair styling product:
Rub a little bit of oil in the palms of your hands and then comb your fingers through your hair.
7. Use coconut oil as a make-up remover:
Apply coconut oil to your made up face with your fingertips and wash away make-up gently with a warm moist wash cloth.
8. Use coconut oil as a massage oil by itself or mix with other oils such olive, sesame, or almond.
9. Use coconut oil to occasionally season your wooden cutting boards and keep them looking new.
10. Use coconut as a natural deodorant:
Mix with some essential oil such as lemon or lavender and apply under arms.
I hope this list gave you some ideas on how to use coconut oil, but I know this list is just the tip of the iceberg! Please share your favorite ways to use coconut oil in the comments section below.
June 26, 2012 13 Comments
Some people are intimidated by quinoa but I am here to tell you that cooking with quinoa can be so simple!
Hopefully you have heard about quinoa by now. It’s an ancient gluten free grain revered by the Incas. It is high in protein compared to other grains and has a slightly nutty flavor.
I love its fluffy texture and it makes a great substitute for any recipe or dish that calls for rice. You cook quinoa similar to rice with a 1:2 grain to water ratio. The best part is, it cooks in 20 minutes! Below are two of my favorite quinoa recipes. Hope you enjoy!
Quinoa with Leeks
~ one the easiest and one of my favorite ways to cook with quinoa
2 cups water or mineral broth
1 cup quinoa
1 kombu strip or a sprinkle of kelp granules
1-2 baby leeks chopped, about a ¼ of a cup (if don’t have baby leeks you can use a regular leek)
1 tablespoon coconut butter
Sea salt and pepper to taste
Wash and thinly chop the baby leeks using the white part of the leeks only. Put all ingredients except for the coconut butter, salt, and pepper in a pot and bring to a boil. Then reduce heat to low and cover. Simmer for 20 minutes. After 20 minutes, turn off heat, remove Kombu strip, gently mix in the coconut butter, and season with sea salt and pepper to taste. Let stand covered for 5 more minutes. Serve as a side dish.
Inspired by Jo Anna (Raw Glow reader donated recipe)
3-4 cups cooked quinoa
Juice from 1 lemon
1 Tbsp crushed garlic
1/4 cup cold pressed Extra Virgin Organic Olive Oil
Fresh ground black pepper to taste
Sea salt to taste (optional)
Zatar seasoning to taste (optional)
Mix thoroughly and place in the fridge 2 hours or until chilled.
Then in a large bowl mix the following:
2 – 4 medium tomatoes – diced
1 cucumber – diced
1 packed cup parsley – chopped
¼ cup mint leaves – chopped
1 cup scallions – chopped
1/2 cup Black or Kalamata Olives – sliced
Add the remaining ingredients to the cool quinoa. Mix thoroughly and enjoy! It tastes every bit as good the next day and keeps in the fridge for a few days.
You can serve this recipe over greens as a filling salad, in a wrap with some hummus, or just as is. And this recipe is so versatile it can be used with brown rice or sprouted buckwheat.
Hope these recipes inspire you to start cooking with quinoa!
Please share your favorite cooking with quinoa recipes in the comment’s section below.
June 11, 2012 2 Comments