Coconut oil – as we've written many times before – isn't a gimmicky marketing product, but an ingredient that truly excels in cooking. Coconut fat is produced from the hard pulp called the endosperm. It takes the form of a liquid oil with a coconut scent. Refining transforms it into a hard, odorless white fat that's excellent for frying.
Why is he healthy?
Coconut oil is considered the healthiest oil in the world. It's added to salads, cakes, and soups. It doesn't change the flavor of dishes, and can be used to fry meat, fish, and vegetables, as well as various pancakes and fritters. Of course, its cosmetic properties shouldn't be overlooked – but that's a topic for another post.
Nutritionists recommend using coconut oil as a daily dietary supplement due to its beneficial properties. As a reminder, coconut oil:
- accelerates metabolism
- fat burning
- has an immunizing and antibacterial effect
- antifungal
- antivirus.
It is also recommended for vitamin deficiencies, digestive problems, and skin problems. It's also worth mentioning the unique aroma it imparts to the dishes it's an ingredient in.
Natural? Natural!
The easiest way is to consume coconut oil in its most natural form. Always with meals to ensure optimal absorption. Adults are recommended to consume no more than 3 tablespoons a day. But coconut oil is actually versatile in its culinary uses, and those who love exploring new flavors can try various dishes with coconut oil, which you can find here .
We've selected three of our most interesting recipes – which have two things in common: they're delicious and quick to prepare. They shouldn't pose any problems, even for those who don't cook regularly. These recipes are sure to impress even the most discerning guests. Here they are:
Recipes using coconut oil
Vegetable soup with curry and coconut oil
Serves 4
Preparation time: 0.5 hour
Ingredients:
- 1 liter of vegetable broth (you can use an organic stock cube)
- 1 can of lentils (720 g)
- 1 can of pineapples (430 g)
- 400 g carrots
- 1 leek (white part)
- 200 ml soy milk
- 2 tablespoons of coconut oil
- 1 tablespoon of curry powder
- 1 teaspoon of soy sauce
- A pinch of salt
- A pinch of pepper
Execution:
Slice or coarsely grate the carrots and add to the hot coconut oil. Fry for 1 minute, stirring constantly. Add the leek, cut into medium-thick slices. Fry for another 2 minutes over medium heat. Pour in the vegetable stock. Add the curry powder, drained lentils, and diced pineapple. Mix well. Bring to a boil and simmer for another 5 minutes, until tender. Finally, add the soy milk, pepper, salt, and soy sauce to taste.
Herbal Dip with Coconut Oil
Ingredients:
- 4 teaspoons of coconut oil
- 2 teaspoons of finely chopped onion
- 1 teaspoon finely chopped leek
- 1 teaspoon of basil
- 1 teaspoon of marjoram
- A pinch of hot pepper
- 1 teaspoon of Himalayan salt
- A pinch of pepper
Execution:
Place all ingredients in a small pot and heat gently. Don't let it boil. The goal is to allow the flavors to meld at a warm temperature. This dip is perfect for spreading on bread as a substitute for butter or margarine. It also tastes great with pasta.
Stuffed eggplant
Serves 4
Preparation time: 1.5 hours (including baking)
Ingredients:
- 2 eggplants
- 4 tomatoes
- 1 onion cut into rings
- A large spoonful of finely chopped parsley
- 40 dag of yellow cheese
- 2 tablespoons of coconut oil
- A pinch of coconut sugar
- A pinch of salt
- A pinch of pepper
Execution:
Blanch the tomatoes in boiling water, peel, dice, and let them sit in a hot pan until they are completely evaporated. Cut the eggplants in half. Scoop out the flesh, leaving about 2.5 cm of flesh at the skin. Score the skin lengthwise on the outside, and lightly salt the inside. Fry briefly in coconut oil on each side. Set aside. Sauté the onion and garlic in the remaining oil in the same pan. Add the blended tomatoes, the diced flesh, and simmer for 10 minutes over low heat until tender. Add the grated cheese, reserving some for sprinkling on top, and season with pepper, salt, and sugar. Fill the eggplants with the filling. Place in a greased baking pan and add a little water. Bake for about 45 minutes at 180 degrees Celsius. 10 minutes before the end of baking, sprinkle the remaining cheese and parsley over the top. Serve warm.
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