Coconut oil (CO) is the only approved oil for cooking in the Budwig
protocol, because it is more resistant to forming bad compounds at a
higher heat. I use it to cook onions and garlic to add a savory
component to soups, and the BP recipe for buckwheat calls for cooking
the buckwheat slightly in CO before adding water to finish cooking.
I'm using Tropical Traditions presently which does have a very strong
coconut oil taste. I find that adding a lot of curry powder, turmeric
and black pepper to a dish will disguise the taste. I make buckwheat
"pizza" by making a flat pile of cooked buckwheat that has lots of
curry powder, etc, cover with pizza sauce or seasoned yogurt, top with
mozzarella cheese, brown slightly, then cover with onions, garlic, and
mushrooms cooked in CO and olives. Discovering buckwheat has been
great as I am gluten intolerant, and buckwheat is very nutritious, even
has some B-17, and complete amino acids.
I melt it to put on popcorn along with nutritional yeast (popcorn is
not in the BP but I'm using up what I have). I also make a decadent
chocolate substitute with it, I melt 1 Tbsp of CO and add 1 oz cocoa
powder, vanilla or almond extract, and a sweetener- a tsp of honey, or
some stevia or xylitol. If put on some frozen banana slices the
chocolate hardens like the chocolate shell on an ice cream bar. Yummy!
Nancy
On Feb 22, 2008, at 5:56 AM, Pat wrote:
I want to use coconut oil, but other than a teaspoon every now and
then, I can't think of many ways to use it other than on my skin. I
can't cook with it because husband doesn't like coconut's flavor. I
added some to bran muffins. I wondered about putting it in
smoothies....since it gets so hard when cold, wouldn't it just be a
clump in the smoothie?
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