Coconut Oil: Nature’s Tasty Miracle
Research has show than coconut (Cocos nucifera) provides a valuable source of nutritious meat, juice and oil rich in fiber, vitamins and minerals, that has nourished island populations around the world for generations. Additionally, it’s also been used for medicinal purposes throughout the centuries because of its healing properties including assisting with: fever, flu, colds, skin infections, swelling, tumors, wounds and other ailments.
In modern day medicine, some of the healing attributed to the coconut include:
In modern day medicine, some of the healing attributes of the coconut:
*Boosts brain development in children and proper cell maintenance.
*Enhances thyroid function resulting in slowing down the aging process, weight loss benefits and disease prevention.
*Reduces risk of heart disease, cancer and other degenerative conditions.
*Supports immune system functioning and has anti-inflammatory, antibacterial and anti-viral properties. (in part, treating and/or preventing such conditions as: eczema, dermatitis, psoriasis, periodontal disease, tooth decay, diaper rash, Candida, blemishes, etc.
Where does coconut oil come from?
The coconut is the fruit of the coconut palm. Coconut oil is extracted from copra (the dried meat, or kernel, of the coconut). It’s believed to be native to Southeast Asia, where they have been cultivated and used in numerous foods for centuries. Communities in many tropical regions and islands have also used virgin coconut oil as a source for tasty food as well as for its general health and well being properties.
Coconut oil, as well as the “milk” and the flesh of the coconut, have been used in dishes and garnishes worldwide — in appetizers, salads, main courses, deserts, soups, stews and drinks. It has a high protein and fat (good fat!) content, and a delectable flavor.
Here’s a delicious dessert recipe made with coconut oil and shredded sweet coconut courtesy of SimplyDeliciousLiving.com
Coconut Banana Supreme
- 3-4 bananas peeled and cut into quarters
- ¼ c. Organic Extra Virgin Coconut Oil
- ½ c. Frangelico (Hazelnut flavored liquior) or Amaretto
- Purchased Organic Whipped Cream Topping (or see recipe below)
- ½ c. shaved dark chocolate
- ½ c. shredded coconut
- 1/2 c. pecans, diced
- In a frying pan on the stovetop, cook bananas in coconut oil until they become slightly brown.
- Flambé with ½ cup of Frangelico.
- Immediately put the bananas and liqueur mixture onto a serving dish.
- Garnish with whipped topping, shaved coconut, shaved chocolate and pecans. Serve immediately.
Dairy Free Whipped Cream:
- 2 cups whole, raw, unsalted cashews
- 1 cup white grape juice
- 1 tsp. vanilla extract
- Rinse and drain the cashews in cold water.
- Add ingredients to your blender.
- Blend for 3 minutes or until smooth and creamy.
- Freeze for 20 minutes before serving.