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Coconut Oil Seared Sliced Stewing Steak

Sliced Skirt Steak Seared with Coconut Oil

Coconut Oil Thought: Coconut Oil Seared Sliced Stewing Steak

It’s not often that a “stewing steak grade” meat can be turned into a melt in your mouth fried steak is it?  Well, that is exactly what happened with this Coconut Oil Seared Sliced Stewing Steak.

Cook the steak by searing it. Use tenderised Skirt Steak with a little Virgin Coconut Oil in the frypan. Medium heat for non-rare steak, higher heat for rare. I have used two online resources to bring you this post. So there won’t be the usual links for instructions. It’s worth noting that my steak photo is showing the results of not (deglazing) cleaning the plan between two steaks.

[gmc_recipe 12147]

Where does a “Skirt Steak come from? (Plate Steak)

New Zealand’s “Beef and Lamb” have a nice visual guide for you to view.
Beef and Lamb do not make a distinction between Skirt and Flank. (Skirt is before flank when viewing left to right). Beef and Lamb NZ visual guide

American publishers Weldon Owen have a slightly different visual guide. They use the term Plate Steak with a reference to Skirt Steak. Weldon Owen visual guide.

Who wrote this short article?

Neil Smith loves to talk about the benefits of Coconut wholefoods.

Neil Smith, The Coconut Oil Shop Team

If you are new to Virgin Coconut Oil, grab our free guide!

There is a lot of articles and information out there on Coconut Oil and how unique it is.

But where do you begin?

We’ve put together a short, informative guide you can download, called Coconut Oil Basics. Grab your free guide, and as a special bonus, we’ll send you an email each week highlighting some interesting pages in our site.

On this website, we have over 100 pages of useful information on our website, and this guide and the emails will help you unlock it.

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Coconut Oil Chocolate Hazelnut Cheesecake

Chocolate Hazelnut Cheesecake by Julia and Libby | CoconutOilShop.co.nz Coconut Resort Updates

Coconut Oil Chocolate Hazelnut Cheesecake by Julia and Libby

What does the flavour of this cheesecake remind Julia and Libby of?
The title Coconut Oil Chocolate Cheesecake makes you think it tastes like a Coconut. Right?

But Julia Matthews points out that, “The flavour of this cheesecake reminds us of Nutella® and that is thanks to the hazelnuts and cacao. This vegan cheesecake is extremely filling and full of good fats from the coconut oil, walnuts and cashews so you only need a tiny slice at a time to feel nourished.”

Chocolate Hazelnut Cheesecake by Julia and Libby
As a raw vegan recipe, this Chocolate Hazelnut Cheesecake will certainly raise some eyebrows at your next party!

[gmc_recipe 11717]

Full Instructions for Coconut Oil Chocolate Hazelnut Cheesecake

To find out which ingredients relate to which of the 4 parts of the recipe you need to go the JuliaandLibby.com site. For the full set of instructions you will also need to view the post J&L recipe post: so click here or click on the image above.

You may be also interested in the Blackberry Swirl Cheesecake.

Blackberry Swirl Cheesecake Sliced

Finally you may wish to make your own Chocolate with Coconut Oil. For that, you could look at our Gracious Chocolate recipe post.

Coconut-Oil-Chocolate-Gracious Chocolate

Gracious Chocolate Recipe Post. Click to view the post.

Who wrote this short article?

Neil Smith loves to talk about the benefits of Coconut wholefoods.Neil Smith, The Coconut Oil Shop Team

If you are new to Virgin Coconut Oil, grab our free guide!

There is a lot of articles and information out there on Coconut Oil and how unique it is.

But where do you begin?

We’ve put together a short, informative guide you can download, called Coconut Oil Basics. Grab your free guide, and as a special bonus, we’ll send you an email each week highlighting some interesting pages in our site.

On this website, we have over 100 pages of useful information on our website, and this guide, and the emails will help you unlock it.

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Allyson Gofton Recipes: Coconut Oil

What does Allyson Gofton Recipes website say about Coconut Oil?

Coconut oil [Allyson Gofton Recipes states,] was probably the most important vegetable oil last century. But with its high saturated fat content, it fell from favour. Today it returns and can be used as a substitute fat for dairy intolerant. Coconut oil is  solid at room temperature, is very stable giving it a long-lasting storage capacity, and has a high temperature smoking point, making it ideal for pan frying and barbecue cookery. Keep sealed and away from light and heat.”

Allyson Gofton Recipes – ideas and uses: Baking vegetables, some sweet baking to replace butter, pan, shallow and deep frying.

The sole reason we put this post up is to provide some sense of perspective on the topic of Coconut Oil, in the light of the hyper sensation in the media, fuelled by the Heart Foundation.

Afterall, history shows us tropical people have consumed coconuts for centuries without modern diseases.

Who wrote this short article?

Neil Smith loves to talk about the benefits of Coconut wholefoods.Neil Smith, The Coconut Oil Shop Team

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If you want some more recipe ideas on how to make healthy goodies with Coconut Oil, then you’ll need to join well over 500 others who login to the free learning area at Camp Coconut! www.coconutoilshop.co.nz/camp-coconut

You should join us here at Camp Coconut!

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Coconut Oil and Flavoured Porridge

 Make-Coconut-Oil-Naturally-Flavoured-PorridgePorridge (oatmeal) can become boring.

One day, a friend introduced us to the idea of flavouring porridge (oatmeal) with vanilla, cinnamon, ginger, nutmeg and such. I got to thinking, “how can we introduce Coconut Oil into this as well?”

Well, I got busy, and hey, I don’t make the porridge anyway, and so the idea remained simmering on the back burner.

Let’s try this new recipe

But then I found this Coconut Oil and flavouring idea for porridge…
Here is the official link. http://realfoodforlife.com/oatmeal-cinnamon-porridge-sultanas/
I think it is a recipe that Sally Fallon could approve of, and certainly one to help you lose weight.

Dr Mary Enig and Sally Fallon
Dr Mary Enig is an international expert on oils, and creator of Mary’s Oil Blend, which includes Virgin Coconut Oil

What I like about this particular recipe is that it recommends soaking the oats overnight. This has particular benefit in improving the digestion and absorption of certain minerals from the oats. For more details on that topic, read “Eat Fat Lose Fat” by Dr Mary Enig and Sally Fallon, pages 257- 258 of the Plume Printing, April 2006 edition.

We look forward to hearing what you think of this recipe as the days grow longer, and the mornings grow colder. And if you want to know where to find this recipe next time you think of it, you can always join, and login to the free learning centre, and get access to the recipe archive page.

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Where can you find other recipes highlighted by the Coconut Oil Shop?

If you are a member of the Free Coconut Oil Shop Camp Coconut Membership Area you can view archived recipes
So go ahead, take the hint, and join us in the www.coconutoilshop.co.nz/learn area, and gain access to other archived recipes. Click on the “join now” button below, if you haven’t already. If you behave yourself, your free membership never runs out.

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This recipe summary was posted by Neil Smith Wholefood Enthusiast at Camp Coconut.