By: Leanne Ely
It’s time once again for Tricks, Tips and a Recipe. Today you’ll learn a trick, a tip and you’ll get a great recipe to try it out with. Neat, huh?
Today’s focus is on: COCONUT OIL
I’m always touting the benefits of coconut oil (I’m never caught without a big tub of the stuff), but it’s been awhile since I’ve shared a Tip, Trick and a Recipe using this wonderful and healthful oil that comes from dried coconut kernels known as copra.
Coconut oil is wonderful for cooking, yes, but its uses far exceed the kitchen. I keep a tub of it in the bathroom too and rub it into my dry elbows and it’s even great for removing eye makeup.
But, let’s go back and touch on some of the many health benefits of this oil for a moment.
Coconut oil has been shown to help our bodies resist bacteria and viruses that can make us sick. This stuff can fight off fungus and yeast, too. You don’t want those nasties running rampant in your body, trust me!
Your hormones are positively affected by coconut, too. Those who regularly take coconut oil tend to have good blood sugar levels, increased metabolism and more energy and endurance.
Coconut oil can even help your body to make better use of fat soluble vitamins (vitamins A, D, E and K).
And if those benefits weren’t enough, a study published in a 2009 edition of the scientific journal Lipids showed that women who ate two tablespoons of coconut oil each day for 12 weeks showed lowered amounts of abdominal fat .
I use coconut oil nearly every time I saute. It’s so good for us! Oh, by the way, coconut oil has a high smoke point so it’s great to cook with. If you haven’t used coconut oil before, you might be surprised to know it is solid at room temperature, but melts easily when heated.
Always buy organic, virgin coconut oil. Virgin coconut oil has been less refined than other coco-nut oils. If your jar of coconut oil does not say virgin, there’s a good chance it is a RBD coconut oil. That stands for Refined, Bleached and Deodorized. Now, this isn’t as horrible as it sounds. All coconut oil is refined in some sense because coconut oil doesn’t grow on a plant (coconuts do). The bleaching process used for coconut oil is usually a filtering process and not one involving chemicals. The deodorizing process in coconut oil is usually done with steam. The result is a coconut oil that’s bland in taste and odor. Virgin coconut oil is the purest form of coconut oil available so it’s what I recommend.
Now, it’s time for your Trick:
If you’re feeling a bit low on energy, try eating a tablespoon of coconut oil!
Looking to shake things up with your smoothie? Try blending a tablespoon of coconut oil into your smoothie for better staying power; you’ll keep fuller longer.
And your Recipe:
Turkey Asian Stir Fry
2 tablespoons coconut oil
1 large clove garlic, minced
1/2 medium onion, chopped
1 pound ground turkey
2 tablespoons coconut aminos
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon honey
1/2 cup chopped green onions
1 medium carrot, chopped
1 cup shredded cabbage
In a large skillet over medium heat, heat coconut oil. To the skillet, add the garlic and onion. Cook for 5 minutes then add the ground turkey. Cook the turkey for 10 minutes, until turkey is brown.
In a small bowl, mix the next 5 ingredients (coconut aminos through onions). Pour sauce over turkey and stir. To the ground turkey, add the carrots and cabbage and stir. Cover the skillet and turn heat down to low. Cook for 5 minutes until vegetables are slightly tender. Serve warm.