Adrienne Gajownik


The amazing coconut

If you don't know by now, you should. I love coconut oil. Don't get me wrong I also love coconut milk in soups and curries, coconut flakes in granola and coconut water after a long run. I'll save those posts for another day. Coconut is an amazing, heart-healthy fat. Do you know what makes coconut so magical? That would be lauric acid. Lauric acid helps defend the body from viruses and bacteria, while also strengthening the immune system. When eaten, coconut raises the temperature of the body, boosting energy and metabolism. That energy boost is great for athletes or those training for endurance events. Coconut oil is also easy to digest for those with digestion issues.

So now you'll understand why I'm so excited to have received this package in the mail.
Kelapo sent me their coconut oil to review! This is a product I believe in, so I wanted to share it with you. They definitely put some thought into the packaging, which I appreciate.

I already use coconut oil to saute veggies, bake granola and scramble eggs. Josh even uses it to saute his chicken. I decided to make a few new recipes enjoying coconut oil raw instead of cooked. The weather is getting warmer, and these recipes are perfect for it.
This green smoothie is a great way to start the day! Blend all ingredients listed and pour into a glass. Coconut oil is perfect in a smoothie. It departs a tropical flavor while giving you an energy and metabolism boost. Don't worry you can't even taste the kale. This is a great way to sneak greens in at breakfast too.

Coconut oil is a great substitute for butter when baking and is used in raw desserts. I've been in the mood for chocolate so I decided to make two chocolate desserts. Both recipes are dairy and gluten free.
Cashew Chocolate Mousse
3/4 cashews, soaked in water
2 tbsp maple syrup
4 tbsp cocoa
3 tbsp coconut oil
1/2 tsp cinnamon
dash of sea salt

Soak cashews for a few hours. Then blend all ingredients until smooth. Use a little water to thin, if needed. Pour into ramekins and pop into the freezer. This should make enough for two (~3 in.) ramekins. Check after an hour to see if the mousse has set. Store in the refrigerator.

These raw clusters are so easy to make. They are decadent without being heavy from all the sugar, eggs, flour or milk in most desserts.

Almond chocolate clusters
1/2 c cocoa powder
1/4 coconut oil
1/4 almonds, chopped into small pieces
4 tbsp maple syrup
1/4 tsp cinnamon
dash of sea salt

Pour all ingredients into a bowl and mix well with your hands. If the mixture seems too dry, add a bit more coconut oil. If too wet, add more cocoa powder. Stick in the freezer until the clusters have hardened a bit, remove from the freezer and enjoy!

Kelapo coconut oil gets two thumbs up from me! I really enjoyed it raw, but it also tasted great with my scrambled eggs too. Excited to use it with my next batch of granola. Thanks to the kind folks at Kelapo for sending me a sample!

A quick update. The race went well. My sister and I ran the entire time and finished in 2 hrs and 15 minutes. My goal for this race was simply finishing and that we did.

Source: Eat Fat, Lose Fat. 2005. p. 48