what to do with coconut oil

[Guest guest]

Hi yogabud, i got some virgin coconut oil from the Philippines from a

distributor here in Switzerland. I found the taste of the virgin oil very

strong and was not able to cook with it as much as i had hoped (the store

bought oil was much milder). I like to make African food so it's great in

that. It's great for baking -- but use less than you would butter. On

another group someone posted a pumpkin muffin recipe that sounds great with

coconut oil. The other day i made a kefir smoothie with two tbl. of coconut

oil -- a recipe in the NT book. But i made fried breaded white fish with

coconut oil, for instance, and it was a bit too coconuty for my taste. Also

makes the best popcorn in the world!

That's just some stuff i tried. I too am looking for ideas to get the

recommended 3-4 tbl. a day. I'm not meeting that. I think i will get used to

the taste eventually.

Elaine

[Guest guest]

just wondering what uses some people of the board use their coconut

oil for. i just received my shipment from cocnutoilonline and am

ready to put it through its paces _

[Guest guest]

> just wondering what uses some people of the board use their coconut

> oil for. i just received my shipment from cocnutoilonline and am

> ready to put it through its paces _

In soup, or on veggies that I often cook in some broth, on my very small

serving of breakfast hot cereal, put some on most anything hot. I tried it

in a smoothy, but ended up with chunks of congealed CO because of the cold

temp.

Kris

[Guest guest]

lol that woudl have been funny

well for lunch instead of having such a great slab of butter.

i placed the coconut oil instead of the veggies.

--- In @y..., " Kris " <kris.johnson@a...>

wrote:

>

> > just wondering what uses some people of the board use their

coconut

> > oil for. i just received my shipment from cocnutoilonline and am

> > ready to put it through its paces _

>

> In soup, or on veggies that I often cook in some broth, on my very

small

> serving of breakfast hot cereal, put some on most anything hot. I

tried it

> in a smoothy, but ended up with chunks of congealed CO because of

the cold

> temp.

>

> Kris

[Guest guest]

Thanks for the ideas im goign to try it in a kefir smoothie once

the kefir is complete ( about 5 hours )

I ate it straight while it was still hard ( about 20 to 30 gms )

tasted slightly coconutty but not much

> Hi yogabud, i got some virgin coconut oil from the Philippines

from a

> distributor here in Switzerland. I found the taste of the virgin

oil very

> strong and was not able to cook with it as much as i had hoped

(the store

> bought oil was much milder). I like to make African food so it's

great in

> that. It's great for baking -- but use less than you would butter.

On

> another group someone posted a pumpkin muffin recipe that sounds

great with

> coconut oil. The other day i made a kefir smoothie with two tbl.

of coconut

> oil -- a recipe in the NT book. But i made fried breaded white

fish with

> coconut oil, for instance, and it was a bit too coconuty for my

taste. Also

> makes the best popcorn in the world!

>

> That's just some stuff i tried. I too am looking for ideas to get

the

> recommended 3-4 tbl. a day. I'm not meeting that. I think i will

get used to

> the taste eventually.

>

> Elaine

[Guest guest]

The light coconut taste is far easier to aclimate to than clo. It

takes a little getting used to but coconut eggs become rather normal.

Our favorite place for co is in fruit smoothies. We particularly

like the crunchy texture it can give that Kris mentioned. (she didn't

appear to like it)so you just have to try and see what you like. For

those who just can't seem to get in their co for the day one thing

you can do is take a tbs and put it on a plate and put it in the

freezer. It makes a crunchy treat ranging from tolerable to fun.

DMM

> > Hi yogabud, i got some virgin coconut oil from the Philippines

> from a

> > distributor here in Switzerland. I found the taste of the virgin

> oil very

> > strong and was not able to cook with it as much as i had hoped

> (the store

> > bought oil was much milder). I like to make African food so it's

> great in

> > that. It's great for baking -- but use less than you would

butter.

> On

> > another group someone posted a pumpkin muffin recipe that sounds

> great with

> > coconut oil. The other day i made a kefir smoothie with two tbl.

> of coconut

> > oil -- a recipe in the NT book. But i made fried breaded white

> fish with

> > coconut oil, for instance, and it was a bit too coconuty for my

> taste. Also

> > makes the best popcorn in the world!

> >

> > That's just some stuff i tried. I too am looking for ideas to get

> the

> > recommended 3-4 tbl. a day. I'm not meeting that. I think i will

> get used to

> > the taste eventually.

> >

> > Elaine

[Guest guest]

The co/coco/peanut butter smoothie sounds intense. I will definitely give

that a go. Maybe with a banana too.

Elaine

[Guest guest]

I'm glad to hear you guys are using cocoa. I just can't get into carob as a

substitute.

Elaine

[Guest guest]

For a sweet chocolate treat, I grind some dried coconut in my coffee grinder

to a paste consistency, add a tiny bit of honey, a heaping spoon of good

quality cocoa powder ( I use either Valrhona or Sharffenberger) and a great

big spoon of coconut oil. Mix well, and enjoy............ yum, yum.

Rhonda

[Guest guest]

> The light coconut taste is far easier to aclimate to than clo. It

> takes a little getting used to but coconut eggs become rather normal.

> Our favorite place for co is in fruit smoothies. We particularly

> like the crunchy texture it can give that Kris mentioned. (she didn't

> appear to like it)so you just have to try and see what you like. For

> those who just can't seem to get in their co for the day one thing

> you can do is take a tbs and put it on a plate and put it in the

> freezer. It makes a crunchy treat ranging from tolerable to fun.

>

> DMM

I can't say that I disliked the chunks of CO in the smoothy I tried, but

they were rather large, so I need to refine the technique. I use an

Osterizer blender, which has a blade assembly that fits on a standard

canning jar, so I have been making the smoothie in the jars I make the kefir

in, but it may be better to use the regular Osterizer container, which has

ribs that assist in the aggitation. I'm also thinking that If the oil was

warmed to liquid and poured in slowly with the blender going I would get the

crunchy texture Dr. Mike refers to.

How about combining CO, cocoa powder, honey-comb honey and peanut butter for

a tasty high fat snack? That would be a variation on a recipe someone gave

some months ago for a snack made with chocolate chips and peanut butter. I

may give it a try.

Kris

Kris

[Guest guest]

I mix coconut oil with carob powder and add some grain coffee powder along

with vanilla extract to make carob squares. I use the NT recipe for carob

chips but omit the sweetener. I roll it between two sheets of wax paper real

thin, freeze it and then cut it into squares. You can add peppermint extract

as well. My kids love them. I store them in the freezer.

piimaman

[Guest guest]

I think it's more like a candy than a smoothie--BTW when I add liquid CO to my

smoothies using a standard blender I don't get any lumps.

----- Original Message -----

From: Elaine

Sent: Thursday, September 19, 2002 6:32 AM

Subject: Re: Re: what to do with coconut oil

The co/coco/peanut butter smoothie sounds intense. I will definitely give

that a go. Maybe with a banana too.

Elaine

[Guest guest]

> How about combining CO, cocoa powder, honey-comb honey and peanut butter

for

> a tasty high fat snack? That would be a variation on a recipe someone gave

> some months ago for a snack made with chocolate chips and peanut butter. I

> may give it a try.

I tried it today and it's great! I just made a little dab to try it, but my

husband loved it. I didn't measure anything, but here's roughly what I did.

Peanut Butter Fudge

2 measures peanut butter

2 measures coconut oil

~ 1 measure cocoa powder

~ 1 measure dried coconut

~ 1 measure comb honey

2 measures walnuts, chopped

Melt the peanut butter and coconut oil over warm water and stir to combine.

Remove from heat and stir in next three ingredients. Stir in walnuts. Pour

into container lined with wax paper and refrigerate. When solid cut into

pieces and store in freezer.

Kris

[Guest guest]

> I can't say that I disliked the chunks of CO in the smoothy I tried, but

> they were rather large, so I need to refine the technique. I use an

> Osterizer blender, which has a blade assembly that fits on a standard

> canning jar, so I have been making the smoothie in the jars I make the

kefir

> in, but it may be better to use the regular Osterizer container, which has

> ribs that assist in the aggitation. I'm also thinking that If the oil was

> warmed to liquid and poured in slowly with the blender going I would get

the

> crunchy texture Dr. Mike refers to.

I tried this today and it worked fine.

Kris

[Guest guest]

thanks for everyones input.

im going to give this peanut recipe a go as a supper snack

( or meal 4 for the day )

--- In @y..., " Kris " <kris.johnson@a...>

wrote:

>

>

> > I can't say that I disliked the chunks of CO in the smoothy I

tried, but

> > they were rather large, so I need to refine the technique. I use

an

> > Osterizer blender, which has a blade assembly that fits on a

standard

> > canning jar, so I have been making the smoothie in the jars I

make the

> kefir

> > in, but it may be better to use the regular Osterizer container,

which has

> > ribs that assist in the aggitation. I'm also thinking that If

the oil was

> > warmed to liquid and poured in slowly with the blender going I

would get

> the

> > crunchy texture Dr. Mike refers to.

>

> I tried this today and it worked fine.

>

> Kris

[Guest guest]

>> I mix coconut oil with carob powder and add some grain coffee powder

along

with vanilla extract to make carob squares. I use the NT recipe for

carob

What do you mean by grain coffee powder? I don't drink coffee or coffee

substitutes, so I'm not sure what you're referring to.

~ Carma ~

Home Education Resources & Links Directory:

http://members.ispwest.com/paden/

[Guest guest]

>> I'm glad to hear you guys are using cocoa. I just can't get into

carob as a

substitute.

I am a major choco-holic, but I think that in the peanut butter/coconut

mixes, you really can't tell it's carob and not chocolate! I keep cocoa

powder in the house, but when I'm making one of these mixes I use the

Chatfield's carob powder and my kids suck them up so fast you wouldn't

believe.

~ Carma ~

Home Education Resources & Links Directory:

http://members.ispwest.com/paden/

[Guest guest]

I use powdered grain coffee made from acorns, chicory etc.. I don't drink

coffe either or use coffee in recipes. I like the bitter edge that it gives

(combined with carob powder which is so sweet IMO)

piimaman