Coconut Oil Recipes

"Preventing Alzheimer's: Coconut Oil Recipes"  by Lorie Johnson you can see here. The CBN news medical reporter writes:

Thanks to the spectacular work of Dr. Mary Newport, many people with Alzheimer's disease as well as other neurodegenerative diseases such as Parkinson's and ALS, have enjoyed improvement by adding coconut oil to their diet.

The coconut granola recipe looks soooo good. She also has that Coconut Fudge recipe from Dr. Newport that we use.

Preventing Alzheimer's may not be as simple as using coconut oil, but it sure does help my husband and other ailments. Oops. My husband is not an ailment! He is wonderful--not a diagnosis.

Coconut Oil Recipes



Masque With Coconut Oil

 I AM OFTEN ASKED WHERE I GET COCONUT OIL. We use it all the time and so I order online from Tropical Traditions or from Vitacost. Links are at the right on this blog. When I run out, I buy it wherever I can. Dr. Newport also posted about "Fuel for Thought" and that link is also on this page. When I run out of my Tropical Traditions order I may try that. A missionary I know makes coconut fudge from coconut oil produced from a real coconut and adds coco and honey.

Strawberry Covered Chocolate and Coconut Oil

Combine coconut oil and chocolate chips (equal amounts) as I do when I make coconut fudge for my husband (recipe from Dr. Newport's book). Instead of freezing in ice cube trays, dip strawberries in the mixture and chill. Variation: sprinkle with flaked coconut.

Here is one recipe I got from Coconut Oil Recipes for Summer. Lick on their link for more ideas.

Gluten Free Almond Coconut Bars

2 cups whole raw almonds
1 cup shredded unsweetened coconut
1/2 cup almond butter
2/3 cup virgin coconut oil
1 tablespoons coconut flour
1/2 teaspoon salt
1 1/2 tablespoons molasses or honey
1 tablespoon vanilla extract
3 oz 70-85% dark chocolate

1. Melt coconut oil in a small saucepan on the stove on low heat.
2. Line a 9x9" baking pan with wax paper.
3. Pulse almonds in food processor until it resembles coarse sand (the goal is something a little coarser than almond meal).
4. Add the rest of the ingredients EXCEPT the chocolate to the food processor and pulse until it forms a textured paste (the bits of almond and coconut shouldn't be too small). I also finish with a good stir by hand to make sure all the ingredients are incorporated evenly.
5. Pour into baking pan and smooth out to the corners. Refrigerate until set, at least 1 hour.
6. Melt chocolate in a double boiler. Drizzle over almond coconut base and spread with a spoon or rubber spatula until evenly coated. Place bars back in refrigerator for approximately 5 minutes, until chocolate is solid but still a little soft (for ease of cutting). Cut into bars and store in a plastic container in the fridge.  Recipe  by Sarah, Marietta, GA

Coconut Oil New Year's Recipes

There is a Southern tradition to have greens and black-eyed peas on New Year's Day. During the war between the northern and southern states well over a hundred years ago, the Union officers would raid homes and take the food they wanted, so the story goes, and leave "worthless" food such black-eyed peas and collard greens. Since then a New Year's meal with black-eyed peas represents coins and the greens represent dollars--prosperity wished for the new year, and remembrance of that war.

So to all who read this blog, happy 2010 and here are my adapted recipes for January 1, 2011. I put coconut oil in the recipes.

Hoppin' Black-Eyes Peas

2 tablespoons coconut oil
1 cup chopped smoked ham
1 medium onion, chopped
24 oz. (2 containers) of Marjon Quick Cook Blackeye Peas
one 14 oz. can diced tomatoes with green chiles, undrained
one 15 oz. can whole corn kernels, undrained
one tablespoon of sugar

Saute ham and onion in coconut oil. Add other ingredients and cover, reducing heat. Cook at least 15 minutes, stirring occastionally. Serve over Garlic Baked Grits.

Garlic Baked Grits, adapted from JM

1 cup uncooked grits

2 eggs, slightly beaten

1/4 cup butter

1/4 cup coconut oil

6 oz. pasturized process cheese food with garlic, cubed

1 tablespoon Emeril's'Original Essence or dash of garlic salt
Cook grits in water according to package diections. Stir small amount of hot grits into eggs; add egg mixture to remainder of grits. Stir in butter, coconut oil, cheese and seasonng. Spoon mixture into a greased 2 quart casserole. Bake at 350 degrees for one hour.

Hot Wilted Greens adapted from www.seasonalchef.com/greens.htm

3 pieces of bacon

1 tablespoon coconut oil

1 tablespoon Emeril's Original Essence or one large clove garlic, minced

1 medium sweet red onion, chopped

3 tablespoons chicken broth or stock

2 tablespoons balsamic winegar

16 oz. washed mustard greens*

1/4 cup toasted almonds or pecans

Cook bacon until crispy. Remove and drain on paper towels. Crumble and reserve. Add coconut oil, seasoning and onions to bacon drippings and heat until onions are softened. Stir in chicken stock and vinegar. Add greens and mix, stir-frying until the leaves are coated. Cover and cook until the leaves are wilted. Top with crumbled bacon and chopped nuts.

*Note: you can use collards, arugula or endive instead of mustard greens. My husband doesn't like collards and I'm not quite used to them.

Pumpkin Coconut Oil Stew

(Oatmeal is standard fair for breakfast and I put coconut oil in it. My big container of Tropical Traditions Virgin Coconut Oil is pictured. )




Cut up pumpkin and fill crock pot as pictured. Add:

• Water
• Can of diced tomatoes
• 2 T. allspice
• 3/4 cup onion soup mix
• 1/2 cup coconut oil

Cook on high in crock pot for four hours. It passed the husband test.

MCT Coconut Cream Pie

Why not put coconut oil in coconut cream pie, I thought and it worked! I adapted a Coconut Cream Pie recipe making it more diet conscious except for the MCT oil. Instead of the liquid for the milk (3 cups), I used 2 cups milk and 1 cup of the liquid MCT. My husband likes this pie.

Two 9 inch pie crusts
Two small boxes of sugar free vanilla pudding
2 cups milk
1 cup MCT
14 ounce package of shredded or flaked coconut
16 ounces of Light Cool Whip or whipped cream
Directions: In a large bowl, beat the pudding, milk, and MCT with an electric mixer until the pudding mixture thickens. Fold in 2 cups of coconut flakes and 1 cup of Cool Whip. Pour into prepared pie crusts. Spread the remaining Cool Whip on top. Sprinkle with the remainder of the coconut flakes. Refrigerate and serve chilled.

I think the coconut oil my husband is getting is helping him be more cheerful and ambitious.