5 Ways to get more coconut oil in your diet (I did number 4 today)
You know the health benefits of coconut oil by now. It’s loaded with MCT’s (Medium Chain Triglycerides) and is a wonderful source of healthy saturated fat. It’s antiseptic, antimicrobial and anti-fungal, is excellent at improving gut health and even boosts your metabolism. There’s also a lot of research indicating it’s great for dementia/ Alzheimer's patients.
If you’re not the greatest fan of eating it by the spoonful (personally, I love nothing better, but we’re all different!), then it can be tricky getting copious amounts of the stuff into your diet. I get a lot of emails from people really keen to consume it – but who hate the flavour. Whilst you can get refined coconut oil, with none of the taste, it is a refined product – far better to go for the purest oil you can find.
If you’re looking to up your intake of coconut oil in a delicious way, then check out some of the great ideas below.
- Bulletproof coffee – I've covered Bulletproof Coffee before as it is a fabulous way to enjoy the saturated goodness of coconut oil in liquid form. To make a DIY Bulletproof coffee, put a generous spoonful of coconut oil into a black coffee, and enjoy the creamier, mellower beverage it creates. Bulletproof coffee is also a proven energy boost and is a great start to the day if you are practising intermittent fasting.
- Coconut oil chocolate – who doesn't love chocolate!? Home made chocolate bites are a fantastic way to get a little more coconut oil in your life. Simply melt down 1 tbsp coconut oil, and mix in 1 tsp cacao powder and half a teaspoon of raw honey. Leave this to set in the freezer for 20 minutes, and you’ll have a delicious block of coconut oil chocolate to enjoy! It’s extra tasty with a couple of chopped macadamias or goji berries thrown into the mix too.
- Smoothies – if you’re making smoothies, why not add an extra dose of healthy fats by adding a tablespoon of coconut oil to the blender? You won’t notice the taste, but it will add a subtle creaminess to the mix.
- Roasted Veggies – As one of the healthiest oils to roast with, coconut oil is a fantastic choice for tossing your favourite veggies in before roasting. It’s flavourless when used in this way, so works brilliantly if you’re adding herbs and spices to the mix. My favourite mix is sweet potato and delicata squash, tossed in a generous amount of melted coconut oil then sprinkled with cinnamon, rosemary, thyme and black pepper. Delicious!
- Paleo baked goods – I'm not the biggest fan of Paleo baking, but when the occasion arrives, you could do a far lot worse than using generous amounts of coconut oil to make super moist muffins or melt in the mouth cookies.
These are just a few tasty ways to ramp up your coconut oil intake. Have I missed any?
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Ever Wondered Where Canola’s Grow?
Canola oil, otherwise known as rapeseed oil, is an oil growing in popularity in the Western world due to its supposed ‘healthiness’ as well as the fact that it is cheap to produce, and therefore, consume. Many people who follow conventional wisdom are switching to canola oil as their oil of choice for frying, roasting and baking – but the more you learn about it, the more you realise it really isn't a good choice…
It may seem strange, but the name ‘canola’ actually has no relevance to the plant it is made from whatsoever. In fact, ‘canola’ was a name chosen by the board of the Rapeseed Association of Canada – the ‘Can’ part standing for Canada, and the ‘Ola’ referring to oil. These marketing companies really aren’t geniuses, are they!?
Like any seed oil, rapeseed requires industrial scale processing to be turned into an oil. It is made my heating and then crushing the seed, before refining with hexane, bleaching with clay, and then deodorizing using steam distillation. You wouldn't eat an animal or vegetable that had been refined, bleached, and deodorized, so why should your oil be any different? We are all wise enough to know by now that ‘refined’ is a word that is most definitely doesn't fit the Paleo blueprint.
Canola oil is marketed as a ‘healthy’ product because it is low in saturated fat. We know by now that saturated fat isn't a bad thing – nope, quite the opposite. Saturated fat provides us with a pure, easy to metabolise form of energy – and that’s why I cook in coconut oil whenever I can. Canola oil also doesn't stand up well to heat, and goes rancid at fairly low temperatures – especially in comparison to stable fats like coconut oil, palm oil and ghee. Canola oil is high in erucic acid, a well known toxin that causes myocardial lipidosis (fatty degeneration of the heart). The majority of Canola oil is also genetically modified to be herbicide resistant.
Canola oil is also marketed as ‘healthy’ because it has a good Omega 3:6 ratio – approximately 2 parts omega 6 to 1 part omega 3. We know that the ideal ratio is 1:1; but, it’s worth holding our hands up and admitting that a 2:1 ratio is pretty good. However, we also know that omega 3s do not stand up well to heat. As Canola oil is processed using high temperatures, the omega 3 turns rancid quickly and is rendered useless – or even worse – toxic. What you are left with is a nasty, omega 6 rich liquid. Oh, and it doesn't even taste good!
The more you learn about Canola oil, the more you realise you are better off without it. It’s not a healthy choice at all, it’s just another product devised by intelligent marketing companies trying to sell a product at the expense of your health.
What are your opinions on Canola oil? Do you use it, or do you prefer olive oil, coconut oil, lard and ghee?
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6 Unusual Meats You Should Try
One of the many luxuries of a Paleo diet is all of the high quality meat, fish and poultry there is to enjoy. For me, it doesn’t get better than a grass fed fillet steak, a crisp wild salmon fillet or a couple of juicy chicken thighs. However, there are times when it feels like you have hit meat monotony; which is the perfect time to shake things up and introduce something new to dinner times. There are plenty of exciting, more unusual meats just waiting to be enjoyed…
Which of the following have you tried?
Ostrich
Ostrich is a delicious, rich red meat that is a brilliant alternative to beef or lamb. The meat actually comes mainly from the legs and back of the bird – there isn’t any breast meat available! It makes excellent burgers, and the steaks are lovely simply pan fried and served rare. It’s a very good source of protein, iron and calcium – and almost always free range too.
Kangaroo
Like Ostrich, Kangaroo meat is almost always free range – I'm still yet to visit a kangaroo farm! It has a texture that is somewhat like liver, and is best served rare and paired with rich flavours like garlic, sun dried tomatoes and caramelised onions. I've also seen kangaroo sausages, although they were made with wheat flour and some strange looking ingredients, so I decided to give these a miss – but making my own is definitely on the to do list.
Zebra
A mild tasting meat, Zebra has delicate ‘gamey’ flavours similar to venison. As it has a low fat content, it’s important not to overcook it and make it too tough – serve the steaks medium rare and enjoy with roasted root vegetables or a big green salad. Demand is increasing for Zebra year on year, so it can be pretty expensive. Make sure it’s from a good source with humane hunting methods and fast shipping from its country of residence.
Bison
Bison is very similar to beef, but it’s always wild – so not subject to any of the artificial hormones, drugs and feeds found in modern day beef production. For this reason, it’s more expensive, but definitely worth it. Bison mince makes excellent burgers and Paleo Bolognaise, and the steaks are perfect just as they are. It has a more well-rounded amino acid profile than beef as well, and is very rich in Iron and Vitamin B 12.
Crocodile
Likened to chicken, crocodile is a mild tasting, lightly coloured meat that works well in curries and stir-fries. You’ll find most of the good meat in the tail, which means it’s very lean. Make sure you source this meat sustainably though, as some species of crocodile are at high risk of extinction.
Camel
Camel has been enjoyed for centuries across Africa and Asia, and is a popular choice with Muslims as it is considered Halal. The flavour is slightly sweet and similar to mutton, and it benefits from slow cooking as it can be rather tough. One camel yields an exceptionally high amount of meat, as almost the entire animal (including the hump!) is edible. Camel blood is also consumed by many indigenous tribes in Africa – but I’d recommend staying clear of this one!
Are there any unusual meats that you have tried that I've missed? Please feel free to share them with me below!
