Favorite Ways and Recipes to Use Coconut Oil!

coco moisterAn inexpensive, whole-food, highly nourishing moisturizer!

Use a small, clean jar, and fill it with coconut oil. (I have these in my purse, my bathroom vanities, and even in my desk.) I put it on my lips, which feels amazing, although it doesn’t have a beeswax moisture barrier like lip balms do. And I slather my face with it at night. (I’m told I then smell like a cookie—but that’s not all bad, right?) It soaks right into the skin, so it doesn’t get on the pillowcases. Even if I use it as a daytime moisturizer, this oil doesn’t make my skin look oily, due to quick absorption. It replaces the natural oil barrier washed off with cleansing, and it kills germs, prevents aging, and the effects last for hours.

hair treatmentA hair treatment!

I have a lot of long hair, so maybe you won’t use ¼ cup like I do, but I rub handfuls into my hair hours before I shower, sometimes overnight. (If you do that, put all your hair in a stocking cap.) I find my hair is silky and soft afterwards. I rub just a teaspoon into my hands, which melts it, and then into my hair after washing, too, making an expensive hair serum unnecessary.

Oil pulling!

Take a very large spoonful of coconut oil in the mouth, first thing in the morning.  Swish it around in the mouth for up to 20 minutes, not swallowing or spitting. Spit it out and rinse your mouth out when you’re done. Because oils have an affinity for toxins, this habit pulls out all kinds of nasty critters, freshens breath, kills microorganisms in the mouth and teeth, and many dentists and doctors (including mine) recommend it for re-mineralizing bone in the teeth.

Baking!

Substitute organic, cold pressed coconut oil for butter, margarine, or shortening in any baking recipe. There will be a slight coconut taste, but the health benefits are impressive of replacing bad oils with this good one. It makes perfect baked goods. You can get my birthday cake and frosting recipe HERE on the blog.

coconut-oil-cookingFrying!

Coconut oil, even at high temperatures, does not create trans fatty acids, which are damaging to human cells. I love to sautee sweet potato fries in coconut oil, and roll them in a little maple syrup and cinnamon after, or some savory spices, depending on what we feel like. Served with a salad, we consider this a fabulous dinner—or, it’s lunch, the next day, with a green smoothie!

Here are two simple recipes to get Dr. Bruce Fife’s recommended 3-4 Tbsp. daily for an adult (what you use on your skin counts—I don’t get anywhere near that amount daily, but I get some every day):

Green Smoothie Girl’s “Almond Joy” Fudge

coconut-popcorn3Put 2 cups each agave nectar (found in health food stores) and coconut oil in your turbo blender. Set the blender container in a sink of hot water for 10 minutes to warm the oil. Add 1 cup powdered raw chocolate (or unsweetened cocoa) and blend well. Pour into a 9×13 pan and stir in 2 cups each of shredded coconut and chopped or sliced almonds. Chill and cut in squares.

Kettle Corn

Over 3 batches air-popped popcorn in a brown paper bag or very large bowl, pour 1/3 cup agave nectar and 1/3 cup coconut oil. (Liquify them together by warming double-boiler style submerged in hot tap water, in a heavy bowl or jar. Sprinkle mixture with 2 tsp. Original Himalayan Crystal Salt, and stir or shake well. Always use organic popcorn, since most corn in the U.S. is now genetically modified.

Don’t forget, you can take advantage of our second chance GROUP BUY for this delicious and useful oil from now until March 31st!

Is Coconut Oil Friend or Foe?

friendfoeThis is an excerpt of blogs I wrote in March, 2011.

Thanks to a GSG reader for sending this New York Times article. A lot of the things I’ve been teaching for a long time are starting to go mainstream, about the power of coconut oil. I believed them only when I found a dozen miraculous health benefits of it for myself. This blog entry isn’t about me, but here’s one of my personal health benefits: I used to have circulation problems (cold hands and feet all winter) and that COMPLETELY disappeared when I started using coconut oil. Right now, you can get in on the second chance GROUP BUY and enjoy these benefits for yourself.

I read a case study by Dr. Mary Newport, about her husband, an accountant, who tragically began showing signs of Alzheimer’s in his early 50′s and was quite debilitated by age 58. Dr. Newport, a neonatologist, studied drug trials, including one drug in development called Ketasyn that leverages MCT, or medium chain triglycerides. That is a compound found in very few foods but abundantly in extra-virgin coconut oil.

Dr. Newport discusses many of the health benefits of MCT oil as documented in the scientific literature, including benefits for weight loss, epilepsy, cancerous tumors, and brain recovery after oxygen loss (newborns through adults). What these nutritional-deficit issues have in common is that cells can use compounds in coconut oil for fuel in the absence of carbohydrates. This makes it a potential treatment for Parkinson’s disease, Huntington’s disease, multiple sclerosis, and ALS (Lou Gehrig’s) disease.

She discusses the same thing I often say, that the liver metabolizes coconut oil not precisely like a fat, but more like a hybrid between a carb and a fat. Those who are insulin resistant may function much better with these medium-chain fatty acids in their diet in significant quantities.

(Dr. Newport is awaiting the testing and the approval for the DRUG using coconut oil’s MCT. On a logic level, I can’t comprehend why you’d want to synthesize a component of a real food, when the food itself is nourishing in ways that science may never be able to understand because of the complexity and interplay of so many synergistic factors in the whole food.)

Clock drawings by Newport's husband
Mary Newport and husband with clock drawings

Dr. Newport’s case study paper references 23 studies, including some on how infant formula attempts to mimic human breast milk. Breast milk is also high in medium chain triglycerides including the powerful immune support LAURIC ACID. This is a GSG theory, and you’re welcome to dispute it, but those isolates, in formula, are never going to be as good as the complete source they came packaged in, in the first place. (If so, God would have created the separate parts rather than the complete source.)

So then Dr. Newport reports on the “obvious marked improvement” of her husband’s cognitive functions. She shows his drawings of a clock, the day before starting coconut oil, weeks after, and 37 days after. The first one is completely disorganized and resembles a clock in no way. A few small circles and four random numbers on the page. The second one has the lines in place and the numbers in the correct places. The third one is clear and organized.

Moreover, she documents the improvements in daily life as she observed her husband’s communication, gait, and ability to work and organize himself.

Dr. Newport talked to Dr. Richard Veech at National Institute of Health and studied everything she could find on coconut oil, fatty acids, human breast milk, and various disease states. She is an M.D. who clearly places a lot of faith, as all M.D.’s have been schooled to do, in the past century’s protocols of drugs to cure illness. But she says this after her self-directed studying and experimenting with her husband’s diet:

“I wonder about autism and whether something very important is missing in infant formulas and in the diets of women who are breastfeeding.”

Coconut-Oil-GB-GallonAfter the 1950′s, we abandoned the use of coconut oil that was a staple until studies of PARTIALLY HYDROGENATED coconut oils were shown to be detrimental. (There’s a big difference between that and the cold-pressed, organic oil. Hydrogenated oils aren’t real food, as they’ve been heated to high temps and altered on a molecular level; they are highly damaging to our health. Then coconut oil was completely bumped from the American lifestyle for 40 years until just recently. I wonder, to what effect? Only time will tell, but back then, we had radically lower rates of heart disease, cancer, and other inflammatory conditions.

Spread coconut oil on toast like butter. Sautee in it. (It creates no trans-fats, even at high temps!) Use it in cookies or other baked goods. Dr. Newport put 7 tsp. daily in her husband’s morning oatmeal. Slather it on your lips. Slather it on your significant other’s lips and kiss it off. Use it as a facial moisturizer, or on your hands/arms/legs.

You can also use coconut milk, which you can get at health food stores or Asian markets–it’s a combo of coconut oil and coconut liquid.

(Can you tell I’m madly in love with coconut oil? I don’t know that I’d call its taste “haunting” like the rather dramatic New York Times writer, but I love the health benefits!)

 

Pumpkin treat recipes!

chocolate-peanut-butter-pumpkin-smoothieMelinda is my Detox buddy, since literally a few years ago when we beta tested it. We’ve done it together several times. She’s game for anything that improves health. She’s also my personal assistant and one of my best friends. And a very active mother of 5, ranging from age 20 to age 5, and a runner at her ideal weight of 125 lbs at 5’7″. As I often say of my mentors and examples,  “She doesn’t eat a perfect diet. (Neither do I.) She just eats a very, very healthy diet, very consistently.”

Melinda and I love to travel together, because we love the same foods. Next weekend, we take our boys to St. George for a baseball tournament, and we’re already planning what to tote in the cooler. Sure, chocolate’s one of our mutual favorites! But we also love wildly healthy things like a 16 oz green juice at WFM when we’re traveling. And green smoothies every day at home. We juice vegetables and our palms are a little orange from the pigment of drinking carrots and beets, for years.

The other day, we were talking about how we crave pumpkin and peanut butter this time of year. Anything with pumpkin in it is okay with me, YUM! So Melinda made up these tasty recipes for us and our kids:

Peanut Butter Pumpkin Pick-Me-Up

(Dessert! Cold or hot drink, or you can make it a thick pudding by adding arrowroot powder, psyllium powder, or blended chia, and chill.)

1/2 c pumpkin purée
2 Tbsp cacao powder
1 scoop GreenSmoothieGirl chocolate protein powder
1 Tbsp hemp seeds
Hazelnut flavored stevia to taste
1-2 Tbsp natural peanut butter
1 1/2 c. coconut water

Blend all but  and enjoy as a hot, warm, drink–or cold, if you prefer.

Raw Pumpkin Peanut Butter Pie

Crust

1 c. almonds
1 c. soaked raisins or dates
2 Tbsp cacao powder

pumpkin peanut butter pieFilling

1 c. pumpkin purée
1/3 c. natural peanut butter
1/2 c soaked raisins or dates
2 packets stevia powder
2 Tbsp almond milk
1/2 tsp vanilla

Soak raisins or dates for at least 1 hour to soften.  Drain and  combine all ingredients for crust in food processor or high-powered blender.  Press into small pie pan.  Chill while making the filling.  Add all ingredients for filling, after draining water from raisins or dates first.  Blend until thick and creamy.  Layer filling on top of crust and freeze.

GSG Coaches Share Healthy Cold-Weather Recipes, Part 5 of 5

Coach Mariza Snyder
Coach Mariza Snyder

Dr. Mariza Snyder loves this veggie chili recipe because it’s healthy comfort food! She’s the author of three best-selling books, and you can find the low-glycemic slow-cooker recipe book this recipe was adapted from here.

Slow Cooker Veggie Chili

Serves 8; Serving size 8 oz

2 cups chopped tomato

1 can garbanzos, drained and rinsed

1 can black beans, drained and rinsed

bean-veg-chili-ck-l1 can kidney beans, drained and rinsed

1 can white kidney beans, drained and rinsed

2 ½ cups chopped zucchini

1 red bell pepper, stem and seeds removed, chopped

3 cups organic low sodium vegetable broth

½ cup chopped red onion

1 package organic tofu, cubed (optional, if you like more protein)

1 tbsp. chili powder

¼  tsp. cumin powder

½ tsp. dried parsley

lo gi
Coach Mariza’s Slow Cooker cook book.

½ tsp. dried basil*

3 cloves garlic

2 tbsp extra virgin olive oil

1/8 tsp. ground black pepper

1/8 tsp sea salt

Combine all ingredients in your slow cooker and mix well. Cover and cook on high for 3 hours or on low for 6 hours, adding more broth if it becomes too dry.

 

GSG Coaches Share Healthy Cold-Weather Recipes, Part 4 of 5

Coach Cindy Feldmann
Coach Cindy Feldmann

Change it Up Chowder

1 cup coconut (young Thai fresh coconut meat, or dried shredded)

1 cup water

1 cup cashews

Blend for 3 minutes in the blender. Add:

½ cup extra virgin cold pressed olive oil

1 teaspoon ​raw honey

​1 cup chopped celery

Blend thoroughly and pick the flavor of the night:

Corn Chowder by adding fresh or frozen corn

Pea Soup by adding fresh or frozen peas

Mushroom Chowder by adding dried or fresh mushrooms (try any variety!)

Broccoli Soup by adding broccoli, chopped fresh is best, frozen in a pinch

Carrot Soup with finely grated carrots

And best of all, add dulse flakes for a Clam Chowder

All of these can be made with hot peppers, cloves of garlic, herbs, and spices. Spices help warm the body and create a full-bodied feeling.

 

nut loafVeggie Nut Loaf

1 sweet potato

1 onion

1 carrot

1 white potato

1 turnip

1 beet

4 stalks celery with leaves

Optional: fresh chopped garlic, hot peppers, spices

Shred all your veggies in the food processor with an S blade, and set aside. Grind 1 pound of nuts, any variety of raw nuts will do, grind into a paste or try a chunkier consistency for a different taste. Mix the two together and press into a loaf pan. Refrigerate for an hour. Turn out on a plate first warmed in the oven. This Veggie Loaf can also be sliced thin and popped in your dehydrator, until it’s warm, for a yummy treat. ​Use as many spices, hot peppers and garlic as you desire.

 

Dip for Veggie Nut Loaf

¼ cup olive oil

1-3 tablespoons balsamic vinegar to taste

½ teaspoon Italian seasoning

1 tablespoon Parmesan cheese (optional)

Gently mix together all ingredients in a bowl large enough to dip into.

 

raw trufflesTasty Truffles

2 cups finely ground almonds

1 Tablespoon cinnamon

1 teaspoon ginger

1/2 teaspoon nutmeg

¼ teaspoon cloves

½ cup agave

½ cup dried cranberries

½ cup golden raisins

Optional: shredded coconut, cacao powder, finely chopped nuts, or cinnamon

​Grind the nuts and the spices in a food processor with an S blade, until finely ground.

Add cranberries and raisins for a few seconds. Add agave, process until blended. Wet your hands and roll into small balls.

Roll in dried coconut or cacao powder, finely chopped nuts, or cinnamon for different tastes.

 

GSG Coaches Share Healthy Cold-Weather Recipes, Part 3 of 5

Debbie-Tuttle_1-200x200
Coach Debbie Tuttle

This soup recipe, plus the chocolate frosting, is from Debbie, our resident chocoholic, so we couldn’t include her without telling us how to get our chocolate in, without resorting to anything low-brow with a Nestle or Hersheys label!

Beans and Greens Soup

(adapted from David Gabbe’s recipe, see http://davidsvegankitchen.com) One of my favorite cold-weather soups–hearty and deep-down nourishing.

4 cups water

4+ cups kale, chopped (or collard greens, bok choy, other dark leafy greens)

3 cups cooked navy beans or other beans

1 medium onion, chopped

1-2 carrots, chopped

1-2 potatoes, washed well and diced

beans and green soup1 tablespoon toasted sesame oil

1 tablespoon dried parsley

1 teaspoon garlic powder

½ teaspoon sea salt

3-4 tablespoons red miso dissolved in 3-4 tablespoons water

(fork or wire whisk makes it easier)

2 tablespoons lemon juice

2 tablespoons nutritional yeast

In large pot, combine all ingredients, except miso, lemon juice, and nutritional yeast.  Bring to boil over medium-high heat, reduce heat, cover, and simmer 30 minutes.  Stir occasionally.

Just before serving, stir in miso, lemon juice, and yeast. Refrigerate leftovers and use within 5-7 days, or freeze for longer period.

Yield:  4-6 servings

 

raw frostingFudge Frosting (adapted from Robyn Openshaw’s “12 Steps to Whole Foods”)

Perfect on GSG Beet Cake, both that recipe and this frosting recipe in Chapter 11!

1 cup unsweetened non-alkalized cocoa or raw powdered chocolate
2 cups coconut sugar, blended in dry blender container until “powdered”

¼ cup coconut oil

2+ Tbsp coconut cream, to consistency desired.

Cream together by hand until smooth.  I’d double it for a 9×13 pan, but then, I like a little cake with my frosting.  Leftover frosting will last in airtight container for a couple of weeks or more in the fridge.