Coconut Oil For Food
Chapter 4 of 12 Steps to Whole Foods teaches you several ways how to use coconut oil. Use it in baking, frying, granolas—liquified, you can pour it in your green smoothie gradually at the very end of blending (it becomes solid below 76 degrees). Warm it (double-boiler style) in hot tap water if you want liquid oil, or use it like butter/shortening below 76 degrees.
These are two easy recipes to try as you experiment with this power food in the form of something you’ll enjoy:
Green Smoothie Girl’s “Almond Joyful” Fudge
Put 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.
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.
How much coconut oil should I use?
Based on body weight, expert Dr. Bruce Fife recommends 3-4 Tbsp. daily for an adult, and 4-8 Tbsp. a day when you are ill (if that’s too much to eat, rub some of it into the skin for the same benefit). If you are new to raw food and coconut oil and do not have a good diet, start with just a tablespoon a day and gradually increase, as you may experience a cleansing reaction if you start with too much. I recommend virgin, cold-processed, organic oil for maximum benefit as you learn how to use coconut oil.
Those are a few tips on how to use coconut oil.