Thursday, April 28, 2016

Leader Enterprise - March 2016 - Coconut Oil

Coconut oil seems to be the 'rage' these days. I just love it because there are so many wonderful uses for this great product. I think I could share enough to fill 3 columns. This list is just the tip of the iceberg. 

What kind to use? 
Virgin Coconut Oil – This is the purest form and the best form. It does have a stronger taste and smell of coconut but provides the best benefits.
Refined Coconut Oil – This has been somewhat processed to take away the odor and coco-nutty taste. It is still good for you but you will have to ingest more to get the benefits of virgin coconut oil.
Fractionated Coconut Oil – This is used as a carrier oil in cosmetics or as a carrier oil for aroma therapy. It’s processed to remove some fatty acids so it will never go rancid, and it doesn't harden.

Bake with it. You can substitute coconut oil into any recipe to replace butter, olive oil, or canola oil.(I recently made chocolate chip cookies with it and they were out-of-this-world delicious!) 
Cook with it. There are many benefits of cooking with coconut oil. It is an antioxidant, is heart healthy and will help your cholesterol. 
Put it in your coffee instead of creamer. It's best whirled in the blender. It makes it almost like a whipped latte.
Pop popcorn with it, you won’t believe how good this is.
- Put a teaspoon into your favorite smoothie to give you an energy boost.
Heal cooking burns faster and with less scaring. 
Rub it straight on your lips as a lip balm.
- Lessen wrinkles and brown spots by rubbing it under your eyes and on your age spots.
Cure cradle cap, just rub it on your babies head and watch it disappear.

These are delicious and healthy treats. No one has to know but you! 


2-1/2 c. quick or old fashioned oats
1/2 c. crisp rice or brown rice cereal
2 Tb. flax seed
1 Tb. wheat germ
1/2 c. brown sugar
1/2 tsp. salt
1/2 c. coconut oil
1/4 c. honey
1/2 tsp. vanilla extract
1/2 c. mini semi-sweet chocolate, white or butterscotch chips

Preheat oven to 350. Spray mini muffin pan with non stick cooking spray. In large bowl, mix all ingredients (except chocolate chips) together until blended well; mixing by hand. If the mixture seems dry after mixing, add a little more coconut oil or honey.  Add just a little at a time until the mixture starts to come together.  Stir in chocolate or butterscotch chips.

Using a small cookie scoop, scoop the granola mixture into each muffin cup. Press mixture with back of the spoon, or your fingers, until compacted tightly. Bake for 12 - 13 minutes. Remove from oven when browned and let stand in pan for 30 minutes.  Remove each from pan and enjoy! Yield: 2 dozen

Tasty and healthy muffins! Substitute blueberries for peaches if desired.


2 c. all-purpose flour
3/4 c. sugar
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. cinnamon
2 eggs
1 c. plain Greek yogurt
1/4 c. + 2 TB. coconut oil, melted
1/4 c. nonfat milk
1-1/2 c. frozen or fresh peaches, chopped

Preheat the oven to 350. Grease a large muffin pan (I love using baking spray with flour). In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda and cinnamon. In a separate bowl, vigorously whisk together the eggs, Greek yogurt, coconut oil and milk. Immediately pour the wet ingredients into the dry ingredients along with the chopped peaches and mix together with a spatula until just combined. Do not over mix. Scoop the batter into the prepared muffin pan. Bake for 20-23 minutes. Allow to cool in pan for 5 minutes and then gently move to a cooling rack.
Yield: 12 muffins

Dave Willis says "Show respect even to people who don't deserve it; not as a reflection of their character, but as a reflection of yours". 

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