Coconut Oil.....whats all the fuss about?

Why is everyone going coco for coconut oil?  

And would it be a good idea to get involved?

Those that know me know i'm a major advocate for this little puppy and you only need to spend a little bit of time with me to know i'm verging on obsessed with the gear!

In short:

• It provides plant based saturated fat (the good stuff - we need it)
• Supports good heart health.  In some cases can reduce cholesterol - do some Google searching for the specifics here.
• It helps to regulate cravings and can reduce appetites (its worked this way for me, a great distraction from sugar!).
• It boosts the immune system.  Its high in Lauric Acid (infection, virus and fungus killing agent), regular consumption may keep illnesses at bay.  
• You'll see the following written about it 'Antiviral, antibacterial, anticancer and immune-boosting effects'.
• Helps to sustain energy expenditure. Coconut oil provides the saturated fat your body needs to feel full.  When we eat nasty high energy foods such as cakes, biscuits, choccies, fizzy drinks etc we experience a 'high', then literally crash and burn.  If its a healthy dose of energy you're after and you're eating a good diet whack some coconut oil in with your food and you'll find you won't be reaching for the 'nasty' foods as often.  Its as simple as this, if your body feels full and satisfied the brain is less likely to think of reaching for the nasty foods.  
• Awesome moisturizer and cleaner (I use it in place of soap these days), its good enough to eat so of course its safe to use on the body.
• Its safe at high temperatures.  It has a high heating point and doesn't go rancid when heated (when oil turns rancid it becomes toxic and harmful to you.  Be very careful, most other oils become rancid when heated). NB: Refined coconut oil is the better to cook with.

You may be like most of us and wonder what the difference is between raw, cold pressed, virgin, refined, crude, unrefined and deodorized coconut oil....arrghh, why so many names to get your head around?  Basically there are two main types, 'Refined' and 'Unrefined', but once it hits the shelves you'll find there are multiple names for the same processing method.  If you're intrigued, bear with me while I run you though a basic explanation.  If the explaining I've done isn't enough for your curious/skeptical/researching mind then I invite you to research for yourself (again, Google is very supportive here!).

In simple terms, there are two ways you can get coconut oil; Refined & Unrefined:

Unrefined

Including label descriptions such as:

Raw/Pure/Virgin/Organic/Cold Pressed/Unrefined/Crude Coconut Oil

And a bit about the 'Unrefined' stuff:

• The least processed oil extracted in the most natural way, oil is basically extracted out of the flesh http://www.wikihow.com/Make-Virgin-Coconut-Oil.  
• Unrefined, unfiltered and without any additives.
• Its not bleached, heated, refined or deodorized.
• Involves minimal processing meaning it retains most of its natural goodness. 
• Retains the distinct flavour and odour of coconut.
• Due to its basic processing nature it may not be free of 
• Contains the same amount of fatty acids as the refined variety, (which is the immune boosting stuff).
• Unrefined coconut oil has a smoking point of 175 degrees (so better to cook with the refined stuff).

Refined

Including label descriptions such as: 

Bleached/deodorized/Refined Coconut Oil

And a bit about the 'Refined' stuff:

• Extracted from dried coconut meat.
• Oil is bleached because contaminants arise during the drying process. 
• High heat is then used to deodorize the coconut oil to remove its distinctive odor and flavor. 
• Sodium hydroxide is often added to prolong its shelf life. 
• Contains the same amount of fatty acids as the unrefined variety, (which is the immune boosting stuff).
• Better for cooking at higher temperatures. Refined coconut oil has a smoking point of 230 degrees.

If you're interested, here's a typical week for me and the role coconut oil plays.

• Daily oil pulling; which I do for oral hygiene and sinus relief purposes.  If you want to read more here's a good write up http://www.mindbodygreen.com/0-7857/why-you-should-start-oil-pulling-today.html.
• Adding to smoothies, porridge, soups (1D-T each time). 
• Cooking with; I use in place of olive oil for cooking these days.
• On toast as an alternative to butter.
• Moisturising (I make my own body butter which is safe enough to eat)
• Mixing with baking soda and using it as a toothpaste.
• Keeping my appetite under control.

And the not so regular uses....but worth mentioning

• Making chocolate and good quality sweet treats (Google recipes if you're keen, I recommend Rocky Road).
• Applying if I get burnt in the sun.
• Applying topically if I get a cut or graze.

If you're keen to hear a bit more about this, here's a ripper you tube clip http://www.youtube.com/watch?v=yaNGQubRo9w.  Country Calendar even had an episode on Coconut Oil a week ago, about a Kiwi dude and his samoan wife living in Samoa and the business they have made out of coconuts, if you haven't seen it already you can find it here: http://tvnz.co.nz/country-calendar/episode-29-good-oil-5589331

Thanks for hanging in there and reading my musings on one of the major loves of my life, 'Coconut oil'!  :)

Go forth and go coco-nuts!

x Bron


Disclaimer : I'm not a 'qualified' health professional, I just choose to live consciously, be informed and to share my knowledge with people like you.

Sunday arvo cooking up a seasonal storm

Silverbeet, cauliflower rice, fennel & sausage (or meat alternative)

Last Sunday after hooning around the place I returned to my Paekakariki sanctuary around 6pm all fired up with enthusiasm to cook up a storm and excited to find a way to use fennel (which is currently in season).  By 7pm I was sitting down to dine and i'd prepared a few bits and pieces for what I can only assume will be a risotto later in the week.....you'll get used to this, I make it up as I go along and are a kitchen multi-tasking maniac.

NB: With all my meal ideas I will add Clever extras: these are little tips for things you can do with leftovers and in preparation for other meals etc

Silverbeet, cauliflower rice, fennel & sausage. It may not look that exciting but it was delish!  Read on to find out how I put it together.

1. Turn oven onto 175deg and add 1D of coconut oil to a roasting dish. 

2. Finely chop cauliflower florets until until they resemble rice, (I did enough to feed me, so in your case do enough to feed your diners, this is in place of rice - if you're starving use rice - preferably brown). Then add to a heatproof bowl and add boiling water to partially soften.                       Clever extra: snack on stalks you don't chop up, or chop them finely and set aside, you can use these to add to a veggie stock or salad later.

3. Chop tops and bottoms off fennel then slice center parts into rings then set aside.         
Clever extra: If you've decided to make a veggie stock roughly chop the leftovers and set aside with cauliflower off cuts.

 

3. Once oven has warmed, drain cauliflower and add to roasting dish.  Add seasoning to your liking (I added salt and tumeric).  It will only need 10-15mins to cook.
Clever extra: If you have some root veggies (e.g. parsnip, pumpkin, kumera, beetroot, swede etc) that need using or you want to cook so they're ready to use with a meal the following day or later in the week, peel, chop and throw them in the oven, either in the same dish or another if you're cooking for a gang. 
  

4. Turn element on to medium heat, add 1D of coconut oil or ghee, then the sliced fennel.  This will take about 10mins to cook through, you want it browned and soft.  Add lemon and salt to season.  At the same time can start cooking your sausages (steak, chop or whatever else you decide to use, Tempeh, tofu (diced, coated in rice flower then lightly fried till crunchy), are yummy vegetarian alternatives), either in the same pan or another one.  You don't want to mix them together so do your best to cook apart.

5. Give the cauliflower (and veggies) a bit of a mix up in the oven.

6. Finely chop up some silverbeet (or another green leafy veg which you prefer or have in the fridge. The objective here is to eat something raw, alternatives in season currently are Kale, Cavalo, baby spinach, Cabbage), you want to make sure you chop it as finely as possible, then you won't feel so much like a rabbit when you're eating it.  Place the chopped greens in a doughnut shape onto the plates of your diners. .

7. When you're happy that the cauliflower is done pile that in heaps in the centre of the silverbeet dressed plates, then the fennel then the meat (or meat alternative).

All you need to do now is eat! I'd love to hear some feedback on this meal if you decide to get involved and make it.

Remember to keep an eye on your roast veggies in the oven, these will come in very handy for a salad the following day, or in my case I added to a risotto.  If you have decided to try your hand at making a veggie stock here's a simple recipe http://allrecipes.com/recipe/basic-vegetable-stock/.  Don't be afraid to add your own flair to recipes and don't be constrained by following instructions fully, if you don't have something a recipe asks for just use an alternative, if you don't know what possible alternatives are just ask google!  Or you could get in touch with me through this blog post and i'll fire you some inspiration.

I've touched on a few things that may be foreign to you here, and in later posts i'll talk about the benefits of using ghee, coconut oil, key components of a meal, cooking using seasonal produce and more.  But as this is a new blog it will take time for me to build up this content.

Thanks for reading and happy seasonal cooking.

xx Bron

Welcome to Health Organised.....

I'm not a qualified Health Practitioner, i'm actually a professional organiser, I organise peoples homes for a living!  And for fun I like the health stuff.  I choose to live my life making conscious choices about my health and well being.  Over the years I've sought out information, people, products and experiences to incorporate into and enhance my life.  I choose to invest my time and energy (and dosh) into attaining and maintaining more wellness in my personal life, along with supporting and guiding others on how to incorporate more health and wellness into theirs.  

I've had major success with family and friends who have come to me on guidance on how to bring about more health and wellness in their own lives.

I believe (and am told) my approach is non threatening or judgmental. I prefer to work with an individual at whatever level they are at, guiding them and growing their confidence to make the changes they choose to make.  When an individual experiences better health and wellness for themselves its easier for them to keep it up.

This blog will be a space where I will list meal ideas, recipes, provide information on 'health crazes', tips and tricks for making health and wellness fun and simple and whatever other random stuff I do that you may find interesting.  

I've got a supportive group of family and friends on my case to get the health and wellness stuff out of my head and onto the screen so people like you can feel the love too.

I am super passionate about having abundance in all forms in my life and even more passionate about guiding others through having more in theirs.  If you'd like to come on this journey with me jump aboard!!!!  But please remember, i'm not a qualified health practitioner, I just choose to live consciously, be informed and to share my knowledge.