The Miraculous Coconut Oil!

I learned about the evils of coconut oil in high school biology class. Coconut oil = saturated fat oil. But finally! This tasty tropical stuff is having its much-deserved moment in the sun. It turns out coconut oil is way high up on our super-good-for-you food list. Here’s why we love it: 

  • It tastes good. Coconut oil has a sweet, lovely, nutty flavor all its own. It is somehow both wonderfully rich and light.
  • It has a higher smoke point than other oils. So fry away without worries of burnt oil nastiness.
  • Coconut oil’s bad rep came largely from hydrogenated coconut oil. Virgin coconut oil, which has not been chemically treated, is free of trans-fats.
  • Coconut oil is full of good stuff: essential fatty acids and antioxidants. It’s largely made up of lauric acid, a medium chain fatty acid known to increase levels of good HDL in the blood.
  • Perfect for vegans! Coconut oil can make flaky pie crusts and light-as-air cupcake frostings. Buh-bye, butter.

Put Your New Jar to Good Use

  • Sweet potato fries reach whole new levels of awesomeness fried in coconut oil.
  • Roast vegetables for a touch of sweetness. Incredible with mashed sweet potatoes and a little maple syrup!
  • Bake with it—scones, cookies, cakes, brownies, granola…
  • Three words: coconut cream pie.
  • Coconut oil is a good friend to bitter greens—its mellow sweetness melds wonderfully into chard, kale, collards, and more.
  • Awesome for sautés and stir-fries—cook up some onion, ginger, garlic, and shrimp, and dinner is served.
  • Mix virgin coconut oil into your bowl of oatmeal for a wallop of creaminess and flavor.
  • It’s crazy good in coffee, instead of cream.
  • Also great as a body lotion, massage oil, and chap stick. It has big fans who swear by its prowess as hair serum, face moisturizer, and psoriasis-fighter. Coconut oil is an antiviral, antifungal and antibacterial agent that will soothe and hydrate whatever it touches.
Pick up a jar, and put it to good use. 
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