Following on from my recent why i get excited about coconut oil post, I’m sharing some of the things I do with coconut oil…a few of you have asked the difference between oil and butter. It’s the same thing. The stuff does become an oil in the warmer months, so store in the fridge if you prefer the harder, smoother consistency.
1. Fry and roast your roots!
As I mentioned the other week, coconut oil is by far the safest, healthiest and tastiest oils to cook with (along with ghee). But it’s particularly tasty for cooking sweeter vegetables like pumpkin and carrots. I really like this recipe adapted from My New Roots. I’ve make it without the dressing she suggests, and switch the maple syrup for rice malt syrup.
coconut roasted carrots
zest of 2 oranges
juice of 1 orange
2 Tbsp. fresh ginger, minced
1 tsp. rice malt syrup (optional)
1 tbsp. coconut oil or ghee, melted
1 tbsp. sesame seeds
pinch sea salt
Whisk all marinade ingredients together, add the carrots and toss to coat. Pour carrots and marinade out onto a baking sheet, sprinkle with sesame seeds, and place into preheated HOT oven. Roast for 15 minutes.
I love pumpkin fried off in coconut oil. I’ve shared this recipe here.
Also, brussel sprouts!!!!
2. Eat it straight from the jar (my #1 fail-proof craving curber)
After lunch I still get sweet/”I need something more” cravings. So this is my failproof trick. I eat two tablespoons of coconut oil. It satisfies my need for something sweet and KILLS appetite for about 4-5 hours. I really challenge you to try it (allow about ten minutes to feel the effect).
3. Use it as a moisturiser, especially in summer!
I scoop straight from the jar (I keep a jar in the bathroom) and apply onto moist skin. I mix in a few drops of Vitamin E oil, too. The wonderful health properties seep through the skin, too. In ayervedic terms, it’s a cooling oil and so is perfect at this time of year – it will help you sleep at night (PS in winter I use untoasted sesame oil, which is a warming oil).