Coconut oil. Not only does it taste amazing, a little bit sweet and a little bit toasted, it’s very good for you. It’s made up of 90 percent saturated fat (good fat). And 50 percent of the fat content is a fat rarely found in nature called lauric acid. Your body converts lauric acid into monolaurin, which has anti-viral, antibacterial and anti-protozoa properties, as well as being antifungal, antioxidant and soothing. Plus, it supports thyroid gland and enzyme function.
Coconut oil is also extremely versatile. Here’s a list of some clever ways to use coconut oil. Perhaps you have some of your own to add?
If you get sweet cravings after lunch or dinner, this is a fail-proof trick. I eat two tablespoons of coconut oil and it satisfies my need for something sweet plus satiates for about four to five hours. I really challenge you to try it (allow about ten minutes to feel the effect).
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Coconut oil is by far the safest, healthiest and tastiest oil to cook with (along with ghee). But it’s particularly tasty for cooking sweeter vegetables like pumpkin, carrots, sweet potato and Brussels sprouts.
I scoop straight from the jar (I keep a jar in the bathroom) and apply onto moist skin. The wonderful health properties seep through the skin, too. In Ayurvedic terms, it is a cooling oil and so is perfect in the warmer months, and it will help you sleep at night (in winter I use untoasted sesame oil, which is a warming oil).
Use as a shave gel.
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Coconut oil is anti-microbial. Rub a bit on any scrapes or cuts to aid the healing process.
Here's the recipe for my chocolate coconut nut balls.
If your hands smell of garlic or onion from preparing a meal, or you’ve just applied apple cider vinegar to your sunburn (it’s very effective in neutralizing sunburn, relieving pain and preventing blistering and peeling), lather yourself in coconut oil to get rid of the smells.
There are loads of recipes and tutorials for these online.
Yes really. Spread a small amount through damp hair; it helps tame those frizzy flyaways. And the smell is lovely and summery.
This ice chocolate topping goes hard when it hits the ice cream… a perfect chocolaty crunch.
If you have babies around, try this as an alternative to the chemical-filled options.
Note: Stir, stir, stir. Make sure the rice malt syrup has melted over the heat and combined well with the other ingredients before pouring over the berries and coconut. Failing to do so will result in your mixture splitting; still yummy, but not the desired outcome.
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