Wednesday 31 December, 2014 0 Comments

I’ve been a huge fan of coconut oil for over 10 years now.  It’s a real staple in the BePure way of eating, we go through bucket loads of the stuff.

You may have seen my comments in the media recently defending coconut oil after it was slammed by Consumer NZ and the Heart Foundation.  You can read the stuff article here, and let me know what you think in the comments section at the bottom of the article,
I would love to know your thoughts?


In today’s post I’m going to share why I’m crazy for coconut oil, one of my favourite uses for it, the best kind to use, and one of my favourite recipes that uses plenty of coconut oil.

Enjoy.


What are your top 3 reasons for loving coconut oil?

1)  It’s a really clean saturated fat without toxins, as it’s usually from an organic source.  Unlike other saturated fats where the toxins in the animal can potentially accumulate in the fat.
2) It’s a very stable fat so it’s brilliant to use in high heat cooking, chemically its stays together very nicely.
3) Being a medium chain triglyceride it’s very easy on the digestive system, which makes it very easy for your body to digest and utilize.


What’s your favourite use of coconut oil outside of cooking?

 

Oil Pulling: Which is where you put a teaspoon of coconut oil in your mouth, swirl it around for 10-20 minutes and then you spit it out
(into a bin).

Oil pulling really helps to knock down the unfriendly bacteria that are associated with tooth decay, it also helps drain the lymphatic system and lymphatic saliva ducts into the mouth, which starts draining the lymphatic system for the jaw.

It’s really important to drain the lymphatic system for the jaw because a lot of people have root canals or minor infections in their mouth, which can have a systemic load on the whole body.  So the more we can help the lymphatic system drain out through the jaw and out through these glands the better.  It can also really help people with bad breath as well.

 

What’s the best coconut oil to use?

 

The best coconut oil is cold pressed virgin organic. There are lots of these available on the market.
I’m not a fan of the deoderised versions where they’ve been heated at a low heat to take the coconut flavour away.


How about a recipe?

Here’s one of our favourite recipes from my new 10 Day Clean Eating Programme.

Not only is it a delicious and nutritious twist on the old burger and chips, it uses lots of coconut oil, give it a try and us know what
you think   : )

Ingredients (Serves 2)

500g beef or lamb mince (with a good fat content – not lean or premium mince)
1 onion finely sliced
1 egg
1-2 Tbsp. brown rice flour
3 garlic cloves crushed
1 Tbsp. fresh thyme, rosemary or mint or 2 tsp. dried thyme
1 Tbsp. tamari
1 Tbsp. whole-grain mustard
1 tsp. cumin seeds lightly dry roasted (optional)
1 tsp. chilli flakes (optional)
Unrefined sea-salt and pepper
1-2 Tbsp. coconut oil or lard for frying

Filling
4 large lettuce leaves to be used as the ‘buns’
1 grated carrot, 1/4 red onion finely sliced
1/2 grated beetroot
1 cup finely chopped leafy greens, chopped red cabbage
1 heirloom tomato sliced
Finely sliced mint and parsley or micro-greens (optional)
Sugar-free pickle or relish

Parsnip or Kumara Chips
3 large parsnips or 2 kumara peeled and cut into chips
1-2 Tbsp. coconut oil
Unrefined kelp salt and pepper


Directions:

Heat oven to 180 degrees. Prepare the kumara or parsnip chips, par-boil in a pot for 5 minutes, strain and coat with oil in an oven-proof dish, season well with salt and pepper and bake/fan-bake for 10-20 mins. If you don’t par-boil then just bake parsnip/kumara for 45mins.

Put all the burger ingredients (mince, egg, rice flour, mustard, tamari, spices, salt, pepper and herbs) in a bowl and mix with your hands. Gently form mince into patties (the size you like) – don’t press the mixture together too much. Gently flatten the patties.

Heat the barbecue or a heavy pan with oil and then add the patties and cook for about 5 minutes each side (avoid pressing the patties down as this squeezes out the juices). As you are cooking the burgers, prepare all the vegetable fillings.

Assemble the burgers and serve with cooked vegetable chips and relish.

 





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