Nuts for Coconut!
There’s certainly a huge turnaround in recognising the health benefits of Coconut Oil from the days when it was simply labelled a saturated fat and bad for you.
I was given a book about Coconut oil and it’s many benefits a year and half ago when I was increasingly starting to find more uses for it in my daily food intake.
Now I use coconut oil, coconut butter, coconut sugar, coconut flour, coconut flower nectar, coconut syrup, coconut milk and coconut cream!
I use Coconut products in cooking, raw foods, smoothies, desserts, protein bars, pancakes, raw chocolate, on my skin and in my hair! It’s a wonderful skin moisturiser and perfect for a nice massage with your loved one! 😉
A few health benefits of including Coconut Oil into your daily diet
(Adults 2-4 Tbs / Children 2 tsp) :
Boosts Energy Levels and Helps Chronic Fatigue
Coconut oil is metabolised and converted by the liver directly into energy.
Maintains Healthy Food Nutrients and is the Best Choice for Healthy Cooking
Coconut oil is a highly stable fat that does not oxidize when heated making it a very safe and healthy cooking oil.
Increases Metabolic Rate and Leads to Weight Loss
Coconut oil increases your metabolism so you burn more KJ’s which leads to natural and healthy weight loss.
Supports immune Function by Killing Disease Causing Bacteria, Fungi and Viruses
The MCFAs in coconut oil offer antiviral, antifungal and antibacterial properties.
Supports and Improves Symptoms of Digestive Disorders
Coconut oil possesses a gastrointestinal antioxidant and anti-inflammatory effect.
Creates Radiant Skin – As an Antioxidant it Reversing Free Radical Damage
Coconut oil provides fat-soluble vitamins, minerals and super nutrition factors to damaged tissue.
Is a Beauty Elixir – Excellent as a Skin and Hair Moisturiser
Coconut oil nourishes, moisturizes and protects your hair and skin by replenishing the body’s natural oils (Sebum).
Helps Reduce Sugar Cravings and Balance Blood Sugar
People using coconut oil have noticed their ability to go without food for longer without symptoms of hypoglycemia and with less cravings and feelings of satisfaction.
Supports Healthy Thyroid Function and Hormone Balance
Regular consumption of coconut oil restores thyroid function by assisting the hormones transport to the cells.
Oil Pulling is a Simple and Effective Way to Detox Your Body
An ancient Ayurvedic health tradition which involves using the oil as a mouth wash and spitting it out. The fat enzymes in the oil literally pull toxins, pus and bacteria from the body. It also whitens the teeth.
Sourced: coconut magic
I’ve been playing around for a little while now finding a way to make healthier, lighter and fluffy pancakes. Coconut flour has been sitting in our pantry after an initial disastrous attempt that made me determined. It’s quite a thirsty little flour! (pun intended!)
Coconut flour is made from the left over solids after the meat has been used to make coconut milk. The solids are ground into a very fine, flour-like powder that while thirsty, is perfect for gluten free and low-carb baking (it’s low in carbohydrates and very high in fibre).
I didn’t want to just cheat and find a recipe because being the recipe creator that I am, I wanted to figure out how to make a coconut pancake on my own. It took a few goes to find something that is light, fluffy, healthy and very delicious – without being too heavy as I find traditional pancakes can be.
So here’s a delicious pancake number for your next breakfast feast!
Coconut Pancakes
with Greek yoghurt, acai berry blend, roasted almonds, goji berries, vanilla and a touch of Maple Syrup!
Makes 4 medium to large pancakes.
Serves 2-4 people, depending on your appetite!
Ingredients:
- 4 eggs
- 4 Tbs coconut milk
- 4 Tbs coconut flour
- 3 Tbs coconut oil
- 1 Tbs maple syrup
- 1 tsp vanilla extract or powder
- 1 tsp cinnamon (optional, can be used to sprinkle on the top instead)
- 1/2 tsp pink Himalayan or rock salt
- 1/2 tsp gluten free baking powder
Method:
Melt the coconut oil over a small low heat frypan or pancake plate while you add all other ingredients into a blender.
As soon as it’s melted, pour in the coconut oil and blend all ingredients for 10-20 seconds, depending on the strength of your blender. Return the pan to the stove and turn the heat to just under halfway.
Pour the pancake mixture into the already greased saucepan until it just completely covers the bottom – you don’t want to make your pancakes too thick or it will be difficult to cook through the middle before turning and burning!
Once the first side is lightly browned and the upside is firming, gently lift around the sides with your spatula and quickly flip over to finish browning the other side.
Serve immediately with greek or coconut yoghurt, my basil blueberry chia seed jam, acai berry powder, nuts, seeds, cinnamon or other berries!
Enjoy!
