Coconut Craze

Archive for the ‘Coconut Recipes’ Category

Do you know how to prepare a coconut grilled pineapple recipe? Are you looking for healthy and quick to cook simple vegetarian recipes? Most vegetarian recipes are oily and include unhealthy ingredients.

If you are looking for delicious and healthy vegan recipes, then I am sure you would benefit a lot from coconut grilled pineapple recipe. Its one the best Tanzanian and Kenyan Veggie recipes Go ahead and give it a try and enjoy it with your family and friends.

Coconut-grilled pineapple recipe is a Kenyan Traditional food and on this page we will show you how to make it for your family.

INGREDIENTS TO MAKE COCONUT GRILLED PINEAPPLE

One ripe golden pineapple

One litre fresh coconut milk

One and a half cups granulated sugar

one teaspoon ground cinnamon

Sprigs of fresh mint, for garnish

one quart vanilla ice cream or frozen yogurt (optional)

DIRECTIONS TO MAKE COCONUT GRILLED PINEAPPLE

1. Set up the grill for direct grilling and preheat to high.

2. Peel, slice, and core the pineapple.

3. Pour coconut milk it into a wide, shallow bowl.

4. Place the Sugar and cinnamon in another wide, shallow bowl and stir with a fork to mix.

5. When ready to cook, brush and oil the grill grate.

6. Dip each pineapple slice first in coconut milk, then in the Sugar mixture, shaking off the excess between each dipping.

7. Arrange the slices on the hot grate and grill until nicely browned on both sides, four to six minutes per side.

8. Transfer the pineapple slices to plates or a platter for serving and garnish with mint sprigs. 9. Or serve in bowls over ice cream.

The Moptop Maven issued an Ayurvedic Hair Challenge and I decided to take part. This is the first day of my challenge and I decided to start it off with an Ayurvedic PrePoo recipe from her blog. Here is her recipe: 1/4 Cup Everyday Shea Conditioner 1/4 Cup Melted Coconut Oil 1/4 Cup Coconut Milk 1 Tablespoon Brahmi Powder 1 Tablespoon Neem Powder 1 Tablespoon Methi Powder I purchased all powders from the site “From Nature With Love” Nothing was given to me for free. Please visit my blog at www.beyondthekink.blogspot.com

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TipsToGetHealthy.info It is known that adults should get Diets Healthy Eating 20-35 percents of their calories from fat. Fat is essential to your daily diet but most people eat fat too much, often without even knowing it. The damage of saturated fats can be deadly, including clogging your arteries and shorting your life. Saturated fats can be found in animal products, palm oil and coconut oil. Diets Healthy Eating http

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Attention: This recipe is going to knock your socks off!

Your NEW Outback Steakhouse coconut shrimp recipe is now here, and ready for you to put it to the test!  Everyone who has the privilege to try these succulent morsels of sweet & crunchy delight are going to absolutely LOVE you!

My daughters and I made this, and they thought it was an absolute blast.  We raved about the dipping sauce.  It’s got a great bold flavor that compliments the shrimp perfectly.  When you make it, you’ll know what I mean!

So let’s get right to it!  Here’s the recipe…

Outback Steakhouse Coconut Shrimp – Ingredients:

• 1.5 lbs. large, raw shrimp
• .5 cup all-purpose flour
• .5 cup cornstarch
• 1 tbsp. salt
• .5 tbsp. white pepper
• 2 tbsp. vegetable oil
• 1 cup ice water
• 2 cups shredded coconut (short shreds)
• Oil for deep frying

Dipping sauce:

• .5 cup orange marmalade
• .25 cup Grey Poupon country mustard
• .25 cup honey
• 3 to 4 drops Tabasco pepper sauce (I like to use more!)
• Mix ‘em all together!

Outback Steakhouse Coconut Shrimp – Directions:

1. Preheat oven to 300 degrees.
2. Peel, devein, and wash shrimp. Dry with paper towels and set aside.
3. In a large mixing bowl, combine all dry ingredients, except coconut.
4. Add 2 tbsp. oil and ice water. Blend well.
5. Add ample amounts of oil to deep fryer or deep skillet. Heat to 350 degrees.
6. Spread a thin layer of coconut on a plate.
7. Dip shrimp in batter, then roll in coconut (add more coconut as necessary).
8. Fry in hot oil for 4 minutes, or until light brown.
9. Drain shrimp, place on baking sheet, and bake an additional 5 minutes.
10. Enjoy with that incredible dipping sauce!

And there you have it! Your very own Outback Steakhouse coconut shrimp recipe to make in your own kitchen and put some hearty smiles on some thrilled faces. Enjoy!

Article Source: http://www.articlesbase.com/recipes-articles/outback-steakhouse-coconut-shrimp-recipe-so-good-1206965.html

About the Author

Recipes McGee has you covered. In addition to this super tasty chowder recipe, I’ve got plenty more Outback Steakhouse Recipes for you to fall in love with! In addition, I’ve got a whole library of “copycat” secret restaurant recipes looking for a good home!

Go to http://SecretRecipeWorld.com now. You’re going to LOVE this!

Coconut oil is the next big thing. It has become so popular that even the biggest celebrities have decided to make the change to it. The main reason they are using it is because it helps them to lose weight and stay in shape.

Before you go out and get yourself a bottle you first need to know all of the health benefits that it can offer. Weight loss is just one of the many attributes that this all natural product has.

Losing Weight

As we stated earlier weight loss is one of the most popular benefits that it offers. The oil is made up of medium-chain fatty acids that work to remove excessive amounts of weight. It is easy for the body to digest and it can also improve thyroid function as well as the enzyme systems. Also it can increase the rate of your bodies’ metabolism by helping to remove too much stress on the pancreases. In turn this will help you to have more energy and burn more fat.

Healthy Hair

Coconut oil helps your hair to grow out looking healthy and gives it the nutrients it needs for a natural shine. If you have problems with dandruff, dry scalp, or even lice than you can rub it into your scalp everyday and it will cure it all. It is also a great conditioner and will help to re-grow your hair without any damage.

Digestion

Unfortunately some of us have problems digesting certain foods properly. Coconut oil can be used to cook with and it contains saturated fats and anti microbial properties. The combination of both of these helps to improve digestion – but it can also fight off parasites, fungi, and bacteria that can cause indigestion. It also helps our bodies to absorb minerals, vitamins, and amino acids.

Fight Off Infections

Coconut oil is made up of lauric acid, capric acid, caprylic acid, and antimicrobial lipids that help to strengthen our bodies’ immune system. This means that it will also help to fight off infections and kill certain viruses.

Healthy Skin

Do you need a good massage or have dry skin? It is very soothing and is great to use when you need a good massage and some time to de-stress from your day. Because it is similar to mineral oil it also helps to soothe dry skin without any negative side effects. You can find easy coconut oil recipes that can moisturize your skin, delay the look of wrinkles, and firm your skin.

Article Source: http://www.articlesbase.com/wellness-articles/learn-the-many-benefits-of-coconut-oil-701809.html

About the Author

If you think that the Coconut Hand Oil is going to help your skin than you will also love the Coconut Moisturizing Face Mask.

Coconut Oil is Hazardous to Your Health

The truth is most refined seed oils, such as sunflower, safflower, grape seed and corn oils have also been shown to play a role in the cause of a number of degenerative diseases. Please realize that I am referring to refined oils—the inexpensive ones that line the shelves in supermarkets— not the higher quality, unrefined oils, such as flax, hemp, walnut and, of course, extra virgin olive and coconut oils. These unrefined, natural oils are usually found in health food stores and gourmet food shops.

Foremost, the research of Dr. Johanna Budwig, a fat expert with degrees in both medicine and chemistry, has proven the dangers of refined oils in our diets. In 1950 she discovered trans fatty acids, which are created during the hydrogenating process of vegetable seed
oils, a heat process that changes the molecular structure of fat from the natural
“cis” form to the toxic “trans” form.

It’s amazing that it took the government authorities 50 long years to eventually recognize and regulate trans-fats in processed food? These transformed fat molecules have been linked to heart disease, arthritis, high blood pressure, cholesterol problems and, especially,
cancer.

It was David Horrobin, MD, who in 1977 introduced the oil of evening primrose (under the brand name Efamol) as a fatty acid supplement. He believed that certain diseases evolve due to a lack of fatty acid substances required in the body, which in the refining process
commonly are either altered or removed from food oils. In turn, by supplementing one’s diet with the appropriate fatty acid showed that symptoms can be alleviated, such as multiple sclerosis, premenstrual syndrome, pregnancy-induced hypertension, atopic eczema, elevated cholesterol levels, hypertension, scleroderma, rheumatoid arthritis, and other difficult to treat conditions.

Horrobin realized, as many scientists after him did, that fats can heal or they can kill, depending on which type and form the body is given to utilize. Natural fats are sustaining and healing, while damaged, refined oils can be extremely harmful to the body.

I recently purchased a book, “The One-Minute Cure: The Secret to Healing Virtually All Diseases” by Madison Cavanaugh. I read this fascinating book in one sitting. What Cavanaugh writes about canola oil is absolutely true and I whole-heartedly agree with him.
The following excerpt is reprinted with permission from the author:

“In 1986, canola oil was touted as being a healthy oil because it is only 6 percent saturated
fat, lower than any other oil. In contrast, peanut oil contains 18 percent and coconut oil 91 percent. Coconut oil is unique because it is composed predominately of medium chain triglycerides (MCTs).

Because canola oil also contains cholesterol-balancing monounsaturated fat comparable
to olive oil, the Canola Council of Canada attempted to link many of the benefits of olive oil-rich Mediterranean-type diets to diets high in canola oil—even though canola oil has never been used in Mediterranean cuisine.The propaganda worked, and sales of canola oil have been on the upswing ever since.

However, not too many people know that frying with canola oil releases toxic, carcinogenic (cancer-causing) fumes. In recent epidemiological studies, it was shown that high lung cancer rates in Chinese women were linked to wok cooking with canola oil (also
called rapeseed oil). Consumption of canola oil has been shown to cause fibrotic lesions
of the heart, central nervous system degenerative disorders,prostate cancer, anemia, lung cancer, constipation, irritation of the mucous membranes, and many toxic effects, according
to many nutritionists and biochemists.

A superior alternative to canola oil—and indeed the healthiest oil for cooking—is, and
has always been, olive oil. It’s rich in monounsaturated fats,which help reduce “unhealthy” LDL cholesterol and boost “healthy” HDL cholesterol without the toxic effects of canola. Olive oil also has a high smoke point (that is, the temperature at which a cooking fat or oil begins to degrade both the flavor and nutritional value of food), which makes it ideal for frying.”*

New research shows that the medium chain saturated fats found in virgin coconut oil are truly the healthiest fats. They withstand high heat and, therefore, can be used for all hot food preparations. The term “virgin” in coconut oil refers to oil that is produced purely by
mechanical pressing of ripe coconuts, not by use of a chemical process. Bruce Fife, ND, has called virgin coconut oil the healthiest oil on earth. One is easily convinced when looking at the latest evidence and a list of all the health benefits virgin coconut oil has to offer.

*To order the book online go to:
www.thecancercurevideo.com

Article Source: http://www.articlesbase.com/nutrition-articles/why-canola-oil-is-not-the-best-cooking-oil-2612823.html

About the Author

Long acknowledged as the father of the Canadian health food movement, Siegfried Gursche (founder of alive publishing, Teldon and Alpha Health, Inc.) comes by his vast amount of knowledge about healthy fats and oils, through both first-hand experience and dedicated research. He is passionate about the topic of coconut oil and readily shares his knowledge so that others may change and promote their health in a safe, natural way. Gursche is the Canadian distributor of organic, fair trade coconut oil.  www.alphahealth.ca

Oil is a very important ingredient in your kitchen. From fried foods to salads, oil’s are present in most dishes. The question now would be what is the best oil to use for a healthier dish?

When cooking with oils there is always the risk that the oils you are using are unhealthy or they might turn unhealthy after you expose them to really high temperature during cooking. This article was made to impart knowledge on what is really the very best type of oil to use for a healthier lifestyle.

When using oil in cooking they become somewhat unhealthy and turn into hydrogenated oils. Hydrogenated-oils are the end product of oils when they’re placed under really high temperature. These turn into trans-fat and these kinds of fats are major contributing factors in causing heart failures or heart diseases.

Olive oil would be deemed the healthier choice, but in this author’s opinion ‘coconut oil’ would be the ultimate and best oil to use when cooking, since coconut oils have a lower chance of changing its composition when they’re exposed to heat & this is definitely healthy.

Initially you will find it somewhat unhealthy because of how it looks as well as that fact that it contains some saturated-fat but to some people coconut oil is quite miraculous because of its so many medicinal qualities it has. They also inhibit medium and short chained fatty-acids that research has found to be very beneficial and healthy to the body.

Organic versus Conventional Coconut Oil

Organic oils are sure to be pricey because they have to undergo a tedious process of not being over exposed to harmful chemicals thus making organic a wise decision as well as a healthy choice. I personally choose ‘organic’ products over the conventional products at any given day.

Organic products that are unrefined are truly the healthiest choice and this I strongly recommend that you use for a healthier alternative

A lot of oils used for cooking are unsaturated and these oils turn rancid within just a very short amount of time. This will not only affect how your foods would taste but also its storage life as well.

Always bear in your mind that cooked food would not get rancid & that these coconut oils taste really good. They create a fresh flavor in any regular dishes. So I’d really suggest at this point that you try and find an organic, coconut oil and use it for your daily dishes.

I hope that after reading this short article, I was able to open your mind to using 1 of the very best oils out there for a healthier lifestyle and for a healthier you. Organic products are all the rage now because they really are healthier for everyone.

Article Source: http://www.articlesbase.com/cooking-tips-articles/the-best-cooking-oil-to-use-1265579.html

About the Author

Kathy is a food Lover! You can check out her very popular Best
Recipes website where she shares some of her Best
Cheese Recipes and Best
Chicken Recipes

As people seek much less costly and more ecologically friendly alternatives, cooking essential oil will more and much more become well-known. Human in times of crisis certainly find other supply to live, with the support of the government and the right program they will succeed in cutting its dependency in imported goods.

Vegetable essential oil conversion is the next Generation of oil, it was as a substitute for essential oil exploding costs high and can not by the mass exercise to ensure that President Obama change, and supports this Alternative, if launched.

Cooking essential oil, or vegetable essential oil, comes from peanuts, sunflowers, or olives. It is use in preparing processed foods, use in frying, and even in salad dressing. It is use in preparing processed foods, use in frying, and even in salad dressing. The oil was massage onto their skin. This valuable fluid is a drop in the grave of saints and martyrs, so that the essential oil has much more than 1 use. For them, this extract symbolizes prosperity, exaltation, and harmony.

Although the roots with the old in area have begun to various processes of the veggie oil, the Chinese and Japanese soybean essential oil as of 2000 created prior to B.C. The 3000 BC. African Southern Europeans have their own production of oil, simply because of their use in the palm and coconut meat. Corn oil came to use and created other oils useless.

The first comprehensive essential oil in 1600 years beginning in the Netherlands and used until 1800. Roller rolling mill conceived in the year 1750 John British engineer Smeaton smash vegetables is efficient and hydraulic pressure by the British Joseph Ma invention. V.D. Anderson of United State conceived screw press in 1876

The deep fryers present in the snack food factories and quick foods restaurants are the important supply of vegetable oil wastes. The United States uses the wasted oil from sources like animal foods, cosmetics, and pet food. It will soon be a notable factor as it is a primary ingredient in bio-diesel, an option to petroleum.

Article Source: http://www.articlesbase.com/computers-articles/the-development-of-cooking-oils-from-vegetable-matter-3095019.html

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Original video featured on Essential Omnivore, filmed by Kyle Kehrwald. www.essentialomnivore.com Ratatouille with a swiss chard twist, it’s how we kept our kitchen warm last Saturday during one of those cold, cold Minnesotan days. Luckily, the sun was shining and in just under an hour we had a steaming pot of ratatouille ready to be eaten–with crispy brussels sprouts and ribbons of basil on top, of course! Best part is, ratatouille is delicious served warm, of course, but try it cold, try it with breakfast, lunch, salad, potatoes, what have you. A real trooper, ratatouille! Ratatouille with Swiss Chard 1 c. olive oil 2 onions, chopped 2 bell peppers, chopped Stems from 1 bunch swiss chard, sliced 2 eggplant, half the skin removed and cubed 3 zucchini, diced 4 cloves garlic, smashed and minced 2 lbs. tomatos (fresh, canned, however you feel) 1 bunch swiss chard leaves, finely sliced 1 Tbs. thyme leaves, finely chopped 1/4 c. coconut oil 1/4 c. Brussels sprouts 1/4 c. Basil Heat olive in a large, heavy bottomed pot over medium heat; add onions and stir well. Once cooked a bit, continue to add each ingredient one at a time (you’re going from longest cook time, the onions, to shortest cook time, the swiss chard) up to and including the thyme. Cover the mixture and turn heat to low–simmer for 40 minutes. Before serving, heat coconut oil in a pan until very hot; add finely sliced brussels sprouts to the hot oil and fry until golden and crispy. Remove from pan and let excess …

Source: YouTube

Rice: 1 and 1/2 cups Jasmine or Basmati Rice 1 and 1/2 cup filtered h20 1 and 1/2 cup coconut milk 1 tbsp. coconut oil Curry (Adapted from blog.fatfreevegan.com ) 1 Eggplant oil for cooking (coconut recommended) 1/2 cup coconut milk plus a dash of filtered water 1 chopped onion 1 pint cherry tomatoes 1 can or 2 cups cooked chickpeas 2 tbsp. grated fresh ginger 1-2 cloves chopped garlic Spices to taste include: Garam Masala, Coriander, Cumin, Turmeric, Cayenne or Chili Powder 1/2 cup chopped Cilantro (I forgot that at the end!)

Source: YouTube