My Truths #44 (coconut oil)
Virgin Coconut oil is da bomb! It’s a heat stable fat for cooking. It’s been found to help normalize blood lipids and protect against liver damage by alcohol and other toxins. It can play a role in preventing kidney and gall bladder diseases, and is associated with improved blood sugar and insulin control. Coconut oil also has antiviral, antibacterial and anti-fungal properties.
I love it with cabbage. Shred cabbage and toss in a frying pan with a 1-2 Tbsp virgin coconut oil and 1-2 tsp caraway seeds, salt & pepper to taste. Sauté. It smells and tastes wonderful! …Like the filling in an egg roll. Also, it’s amazing in coffee (a version of “bullet proof coffee”). Use a blender with a heat resistant container (I like to preheat the container with some hot water to prevent cracking and it helps keep the coffee from cooling off). Blend 12 oz of hot coffee with 1 Tbsp coconut oil. It turns frothy like a latte. Yum!
NOTE: You can buy refined coconut oil which has had the coconut aroma & taste removed. Virgin coconut oil is the preferred fat because it’s less refined but I keep both in my cupboard. There are times when the taste of coconut just doesn’t work with a certain dish. You may also see extra virgin coconut oil but what I’ve read is that the “extra” doesn’t mean anything and is strictly a marketing ploy.