Just bought a jar of Spectrum unrefined coconut oil.
It smelled delicious upon opening the jar.
The appearance resembles Crisco in color, but hard had to scrape it out with a spoon and reminded me of candle wax.
Tried a small taste, blah, nothing like it smelled.
Any suggestions on using this in my daily diet?
Posted by iamgreek (Member # 29517) on :
well def don't cook it in hi heat. I always but some on toast, or rice cake. It takes a while to get use to, but I think It's delicious !
Posted by Abxnomore (Member # 18936) on :
It's good in a protein drink or smoothie. It blends in fine. You can just eat off a spoon, if you can stomach it.
Posted by canefan17 (Member # 22149) on :
Coconut oil does well in high heat actually.
The BEST to cook with if using high heat
Posted by Hambone (Member # 29535) on :
I just take a bite with a spoon and wash it down with a swig of drink,while holding my nose so I won't taste anything.
I tried doing it without a drink and would gag.
But chasing it with liquid helped.
Posted by Abxnomore (Member # 18936) on :
That's correct! It's the best cooking oil. Posted by Keebler (Member # 12673) on :
- You can cook with it, but it's best to use enough to get the job done but still as little possible of ANY oil to saut� -- and then add a bit of fresh oil just before serving.
It's especially wonderful to saut� onions, garlic, ginger and curry spices.
I use it to cook my eggs and vegetables for breakfast.
Remember to include the calorie count. One or two spoons a day of coconut oil is about the max any diet can manage (and maybe one or two more of olive oil). Further help can be found with monolaurin capsules.
Just as with olive oil, you do not need to refrigerate coconut oil, but don't keep it near a hot stove or near a hot fridge motor, either. A dark, cool and dry cupboard is best.
You might take out what you will use for the week, put into a dark glass jar and put the main jar back into the fridge, though.
The transfer jar for countertop convenience should be sterile to a degree - a good wash and rinse in really hot water should be fine for that, though, be careful about using anything to dry it other than air.
The oils need to remain free of contaminants, too, so be sure to use a clean spoon each time, and keep on eye on all others who dip into the jar. You'd be amazed at how many crumbs can find their way in when you are not looking. -
Posted by nefferdun (Member # 20157) on :
I put it in oatmeal. I also use it for baking and I make granola with it. Here is my granola recipe.
Melt 1 cup coconut oil add 1/3 cup honey 2T black strap molasses 1ts salt
6 cups oatmeal 1 cup sunflower seeds 1 cup pumpkin seeds 1 cup unsweetened shreaded coconut 3 cups nuts (almonds, pecans or walnuts)
Mix all together and bake at 350 in a shallow pan stirring frequently. It is not very sweet. You can add dried fruit if you want but it adds sugar. Eat it with almond milk, rice milk, yogurt or goats milk (if you are avoiding cows milk).
Posted by RubyJ (Member # 28711) on :
Melt some coconut oil and mix with unsweetened cocoa or 85% Lindt chocolate, add some sweetner to taste. You can also add unsweetened coconut flakes or nuts.
(Melting is easy, just put coconut oil and chocolate in a bowl and place that bowl into one with hot water, a double-boiler kinda thing)
Drop spoonfuls onto a parchement lined cookie sheet and put in the fridge.
Coconut oil will be solid in the winter (under 75 degrees) and will be softer in the summer, even liquid if you live in a hot area.
It is very shelf stable. Shelf life is two years. No refrigeration necessary.
Tried a little dab on a slice of Udi's gluten free bread, pretty darn tasty.
Thanks for all of the suggestions.
I will try it when I sautee my dinner vegs/chicken though I'll have to make a separate batch for the rest of the family who are not fans of coconut.
Posted by Remember to Smile (Member # 25481) on :
So glad I started using coconut oil!
Like Keebler, I agree it's especially wonderful to saut� onions, garlic, ginger and curry spices.
I use it to cook eggs & veggies for breakfast, too! Nice with sesame seeds and/or sesame oil blended with coconut oil.
I esp. like scrambled eggs (2 whites + one whole egg) with cauliflower, sliced almonds, onion, garlic, sesame seeds, cayenne powder, fresh ginger root, and fresh organic basil. YUM! (Grow a pot of basil on a windowsill. Easier than you may think.)
Love coconut oil spread on toasted Ezekial Bread! (I only buy their Original in the orange bag.) More fun than butter and good for the mind! LOL
I add coconut oil and cinnamon to: * oat bran cereal with pecans, ground flaxseed, and dried cranberries or frozen organic wild blueberries. Sometimes unsweetened coconut flakes, too. (When I remember!) * red quinoa with pecans or walnuts and cranberries or blueberries.
Used it to saute chicken that garnered compliments.
Side note one4islands, Revive Caribbean dreams with joyous whiffs of fresh ginger root. Irie, Mon... Posted by momlyme (Member # 27775) on :
I wish my husband didn't hate the smell of coconut so much!
I would use it all the time, but alas, must keep the hubby happy!
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