Organic-Virgin-Coconut-Oil

With a healthy mix of oils and herbs this recipe is seriously delicious and seriously healthy enjoy xx

Ingredients:

3 packets kelp noodles

3 tblsp olive oil

pinch of salt

zest of 2 limes (remove skins from limes and add)

1 clove of garlic

1 tblsp sesame oil

pinch of chilli flakes

1 tblsp miso paste

1/2 cup of chopped coriander 

1 tblsp mirin

1 1/2 cups of almond butter

1 handful of fresh basil

1/4 cup of Coconut Magic coconut oil

* You can also add some other vegetable or salad ingredients such as raw tomatoes, cucumbers, capsicum,  carrots and/or rocket leaves, just slice them finely so that they blend in well with the noodles.

What to do:

Soak the kelp noodles in water for ten minutes.

Blend all other ingredients into a blender until smooth. 

Mix everything together and enjoy. Garnish with some fresh basil and sliced finely sliced capsicum.

I have chosen a few exotic and deliciously healthy recipes from Ronaldo's book, Ronaldo's Kitchen,  to share with you. What I love most about Ronaldo's work is his nutritional awareness and expertise that is so uniquely combined with his training as a chef! Ronaldo has an open mind when it comes to tradition, culture and health. This really brings to use Worldy wisdom and value when it comes to food preparation, staying healthy and slim.

From the book...

"This is a must for coconut lovers. A chef friend of mine created this healthy, simple and delicious recipe based on a dessert called panacotta. I teach this in almost every cooking class that I have and everybody loves it. You can't go wrong with coconut!

Ingredients

• 1 tin of organic coconut cream
  
• 1 tin of water (use the empty tin)
  
• 1 cup of Xylitol or coconut palm sugar or any natural sweetener
  
• 500ml organic soy or almond milk or another 500ml of coconut cream
  
• 1 teaspoon natural vanilla extract
  
• 1 teaspoon of gelatin powder
  
• 2-4 tablespoons of chia seeds
  

How to do it

Bring the coconut cream and soy milk to the boil for 5 minutes with the vanilla to bring out the flavour and the aroma.

Dissolve the gelatine in half a tea cup of hot water.

Add the natural sweetener, chia seeds and gelatine to the mixture and turn the heat off. Whisk well.

Por into individual cups or dessert glasses. Serve with fresh fruits, berries or berry chia sauce (see recipe on page 106)

Possible benefits

Low GI.

Healthy substitute for sugar and fatty desserts.

Quick and easy to prepare.

From the book...

Ingredients

How to do it

Possible benefits

Cake Ingredients

2 1/2 cups ground Brazil nuts

2 1/2 cups meat from young coconut meat, minced or

2 1/2 cups of desiccated coconut

1/2 cup coconut flour – you can replace this with another cup of coconut meat if you wish

1 1/2 cups carrot juice

2 cups carrot pulp (left over from juice)

1/2 cup raw agave juice

1/8 cup grated ginger

2 tbls psyllium

1 1/2 tsp ground cinnamon

1/2 tsp ground cardamom

1 tsp nutmeg

1/2 cup sultanas

Icing Ingredients

1 1/2 cups cashews soaked for min 2 hours

1 cup orange juice or water

2-3 pitted dates

1 tbls orange rind or 1tsp essential oil goddess therapeutic food grade oil

1 tbls lemon rind or 1 tsp essential oil goddess therapeutic food grade oil

1tbls Coconut Magic coconut oil

1 tsp pure vanilla essence (optional)

What to do:

  Blend all ingredients together leaving sultanas and psyllium until the end.

• Spoon all ingredients into a spring form tin pressing tightly down on the mixture and place in refrigerator whilst making icing.
• Blend on high speed your icing ingredients until smooth
• Take cake out of container and place on serving plate and top with icing.

This recipe was created by Kristine Matheson best selling author of From Cancer to Wellness. Kristine is an advocate and educator for raw food healthy living and natural healing. Kristine is a presenter and seminar leader in her field. For details on her next upcoming event visit;

Kristine's Live Event...See More

On occasion at trade shows and events, I hear people say that they have heard that coconut oil, being a saturated fat, can have a bad affect on cholesterol.  

As there has also been so much information of late on the contrary, they often ask me if this is true. When I ask them where they have heard about this the usual response is from their doctor or just out and about.

There is a general misconception circulating in the mass media about coconut oil being bad for cholesterol because it is a saturated fat. They say that it clogs up the arteries and contributes to heart disease. The reality is that arterial plaque usually consists of cooked unsaturated fats, bad calcium, and foreign cholesterol.

Coconut oil as a plant based saturated fat, unlike the saturated fats from animals, does not carry any foreign cholesterol. It is also the safest oil to use for cooking as it can be heated to very high temperatures (up to 170 degrees Fahrenheit) without forming dangerous (arterial clogging) trans-fatty-acids.

A lovely middle aged woman at a recent event had also told me that her cholesterol had lowered by 10% after taking one tablespoon of coconut oil every morning. She said she was now increasing her daily dose to two tablespoons because she was so happy with the results.

Coconut oil carries no cholesterol and can actually help to lower cholesterol levels. The cholesterol lowering levels of coconut oil are a direct result of its ability to stimulate thyroid function.

In his books, Dr Raymond Peat explains how coconut oil when added regularly to a balanced diet, lowers cholesterol to normal by promoting its conversion to pregnenolone, the precursor to many hormones including progesterone.  An increase in pregnenolone levels can also be very helpful for women with hormone imbalances. This is why coconut oil in a jar is often also known as hormone heaven in a jar.

www.coconutmagic.com