Coconut Oil: Good or Bad?
There is a lot of scepticism surrounding the over use of the loosely termed “superfood” coconut oil by health advocates and professionals alike. Coconut oil is praised for it’s anti-microbial anti-viral properties and high smoking point but also criticised for its high saturated fat content. This gives rise to blood cholesterol levels, lauric acid helps boost HDL (good) which easily is digested into energy where as LDL (bad) is also increased in the blood. Therefore it can have both negative and positive effects in terms of saturated fat metabolised in the body.
What should be considered here is quantity consumed and the age old “everything in moderation” guideline. Coconut oil is a beautiful oil to use not only in cooking but also as a simple beauty product, just be aware of how much you’re consuming.
When purchasing coconut oil be sure to look for 100% Organic, virgin, cold pressed unrefined coconut oil and ethically sourced products such as “Pacific Organics”.
Recipe – Coconut + Cacao Energy Balls
If you’re craving chocolate or need a quick energy hit these balls a quick and easy with a reasonable shelf life. Not only are easy to make but higher in nutrients, lower in sugar (using the more nutritious Molasses) than your typical chocolate even the Raw kind.
In comparison to chocolate you’ll find these balls to be more energy dense with higher amount of nutrients and approximately 3 grams of sugar per ball less if you don’t count the dates.
Nutrients (macro and micro) that can be beneficially noted:
- Omegas 3.6.9
*Use Organic where possible
1 Cup Almond meal
1/4 Cup Organic Cacao Powder
1/4 Cup LSC (Linseed, Sunflower + Chia)
1/4 Desiccated Coconut
Pinch pink sea salt
2 Tsp Organic Blackstrap Molasses or Rice Malt
3 Tblsp “Pacific Organic” Coconut Oil
2 Diced Medool Dates for extra sweetness or
1 Tblsp of Cacao nibs for bitter crunch
- Mix dry ingredients together
- Using the back of a tablespoon blend in the Molasses/Rice Malt and coconut oil
- One combined add optional extras if desired and mold into balls with your hands. Roll the balls in extra coconut…
- Ready to eat, particularly good with a nice cup of Herbal tea :)… Store in the sealed container in the fridge.
These Kale chips are so tasty you won’t be able to stop eating them and I guarantee almost everyone will like them even the kids, they are much healthier option to most other chips and if you have a dehydrater even better you can keep all the nutrients! They are so quick and easy to make and you can keep the paste in the fridge for at least a week…
Paleo/ Gluten Free/ Dairy Free/ Vegan/ Additive Free etc Ingredients:
- 2 Bunchs kale
- 1/2 cup tahini paste
- 2 tablespoons Tamari sauce
- 1/4 cup lemon juice
- 1 tablespoon sea salt
- Cut out the thick parts of the stalks from the leaves, wash thoroughly and dry.
- Mix the rest of the ingredients in a bowl or jar.
- I use and spoon and my fingers to lightly rub the paste over the leaves, I found dressing one side was plenty as it quite flavoursome.
- Place a sheet of baking paper on tray and lay the leaves spaced evenly.
- Bake in a fan forced oven at 180 degrees celsius for 10-15 mins or till no longer soft.
- Eat straight away otherwise they will most likely go soft.
By cultivating awareness of our relationship to the larger community of living beings we can, through process of selfactualization, transcend the ego-self and arrive at the ecological self. For the ecological self, caring for the world is simply a matter of self-interest
Ecological self – New Philosopher, Issue #3
Yup I’m being mindful in may, tying it in with my Yoga practice each day. Have you tried winding down with some meditation?
So here is my “healthy” Hot Choccy Recipe, now being its healthier than your classic hot chocolate its still pretty rich and I’ll admit to feeling slightly sick after, lol.
Anyway you can feel a little less guilty with the low added suger, good fats and benefits of superfoods like Cacao and Maca, Enjoy!
1 Cup Coldpressed Almond Milk (I use inside out from about life)
1 Cup Coconut Milk (or just use almond milk)
2 Tbls Cacao Powder
1 tsp Maca Powder
1/4 tsp Cinnamon
1/4 tsp Vanilla Bean paste or essence
1 Tbls Raw Honey (or to taste)
Throw it all in a pot until combined and heated and hot but try to not to boil as we know overheating destroys beneficial nutrients in any food…
Tip: the powder can lump up a bit so using a whisk while slowly adding can help or sifting.
Let me know how you go with it!?
Much winter love,
This song has a great msg about balance plus its a classic 🙂 enjoy
This is my take on a Zucchini Fritters recipe I came across in Flavour Magazine (Peter McInnes) I decided to perk it up with more vegies! This recipe is Gluten free, Vegetarian, Low GI, high in Protien plus easy to whip up. Eat them hot or cold, everyone loves a fritter…
My mum used to make a slightly less healthy version of these when I was a kid and called them “Mock Fish” which was always an easy go to meal for her. Without fail everytime I thought we were having some grosse fish thing (I didn’t like fish much) and would screw my nose up only to find they were yummy potato fritters mixed with zucchini and carrot. Unlike Mock Fish these have a much more appealing name and I’m sure will love them too, could even make bite sized as a luch box filler!
1 Cup Grated Zucchini
1 Cup Grated Carrot
1/4 Cup Red Cabbage
1/2 Cup Shredded Kale or Baby Spinach
1/2 bunch Parsley, chopped
1/2 bunch Mint, chopped
4 spring onions, thinly julianned
Zest from one Lemon
3/4 cup Almond Meal
Good pinch sea salt
Generous grind of Pepper
Place zucchini and carrot in a colander. Mix through a touch of salt and let sit for 10 mintues. Squeeze out all the moisture with your hands. Place into a large mixing bowl. Add the rest of the ingredients. Mix well until combined. Cook a test fritter to see if the mixture holds together. Add a little more almond meal if needed. Cook the fritter in a pan, over medium heat, in a little coconut oil, for about 2 minutes each side or until browned and cook through.
When I first made these I had them with a pesto coleslaw where I mixed my Raw Basil pesto with some Mayo, cabbage and fresh parsley. These would also go great snacked with avocado, baby spinach and a tomato chutney or Smoked salmon, avocado, rocket and dill mayonaise.
If you do try these let me know how you served it!
I’ve been doing this this short yoga sequence from Fernanda Grisetti in the mornings when I get up in wee hours of the morning. Its a great way to get yourself moving and ready for the day ahead! If you have time add a 10 minute meditation at the end.
I’d recommend it to those who have at least a beginners understanding of Yoga… 🙂