Information, Recipes:

Coconut oil toothpaste – fluoride and triclosan free

Coconut oil toothpaste can be made in 3 minutes and doesn’t have fluoride or triclosan in it. It’s nearly impossible to buy toothpaste from mainstream supermarket outlets that don’t have added fluoride. And sometimes alternative “no fluoride” toothpastes have equally offensive ingredients like aluminium in them. Triclosan is also another lurking chemical nasty in lots of personal hygiene and cosmetic products You can make this toothpaste quickly and simply as a great budget priced gift idea for Christmas, birthdays, or any other special occasion that shows your thought and care. Ingredients * 3 tbspn Zenian organic coconut oil * 3 tbspn Baking powder * 3-6 drops of essential oil (cloves, … Read More

Recipes:

Coconut oil n’ chicken – Alternative to KFC

Coconut oil n chicken as an alternative to KFC is a great quick easy way to please the troops. And then there is the added advantage of not using dodgy liquidy type polyunsaturated vegetable oils in your cooking. Wiki lists the oils used to fry chicken in KFC as canola, sunflower, soy or palm and that KFC had changed over from using partially hydrogenated vegetable oils – the ones of trans ill repute.  Just briefly then to add the “using the healthy fat plug” and not liquidy vegetable oils. such as canola and sunflower. Sally Fallon and Mary Enig from the Weston A Price Foundation beautifully unpick the history and dangers of using canola oil in their 2002 article The great … Read More

Recipes:

Creamed coconut lemon biscuit recipe

Lovely creamed coconut lemon biscuit recipe – no flour, grains, gluten or starch These have a lovely lemony tang and are a really soft version of something like a Cookie Time biscuit only 10 times healthier. Servings: 12-15 Preparation Time: 10 minutes 3/4 cup Zenian Organic creamed coconut, softened* 1/4 cup cashew butter (I prefer fresh grind, I just ground mine up in a sausage attachment on the juicer) 1/2 cup Zenian Organic coconut sugar 1 egg 1/4 cup FRESH lemon juice, strained (about 1 lemon) 1 tablespoon grated lemon peel 1 teaspoon baking powder (gluten and corn free) dash of sea salt Preheat oven to 160 degrees ºC. Place the softened … Read More

Recipes:

Fermented black garlic

fermented black garlic

Garlic has been used world-wide as a traditional medicine for over 4000 years to treat several disorders such as arthritis, diabetes and infectious diseases (common cold, malaria, and tuberculosis) (Bratman 2000; Espirito Santo et al. 2007). Further, the microbiologist Louis Pasteur demonstrated the bactericidal properties of garlic; later it was called “Russian penicillin” in the Second World War II because, after running out of antibiotics, the Russian government turned to this ancient treatment for its soldiers. Recently, a new type of garlic, black garlic, was developed in Japan by processing (aging) ordinary fresh garlic in a temperature- and humidity-controlled room without using any artificial additives. The final products developed in … Read More

Recipes:

Recipes using coconut aminos sauce – instant salad dressing

Coconut aminos sauce

Diverse uses of coconut aminos sauce Because coconut aminos sauce is a relatively new product, cooks might like some ideas on the  diverse uses for this delightful product. There are two key taste aspects of coconut aminos sauce – sweet and salty together. It has the added benefits of being gluten free and high in key aminos acids used for body and tissue repair.  Great for those on paleo and low carb regimes When I first used it, I confused it with nuoc mam – Vietnamese fish sauce.  It is not as astringent and salty as nuoc mam.  It equates far more to a sweetish form of soy sauce.  Only it has much more subtlety and body to it than … Read More

Recipes:

Moringa and ground chia seed crackers

Coconut nectar

Food experimentation day today to make small crackers with ground chia seed and moringa, aided and abetted of course with coconut milk and some small helping of Zenian coconut nectar Moringa is another miracle tree like the coconut – so called because of all the dietary and therapeutic benefits that come from consuming it. It’s particularly high in A,B and C group vitamins. As importantly if not more so, is that it is really high in minerals. It has for example three times the potassium of bananas – I know the graphic says fifteen times but I am being really conservative, basing this on other writings. Its also incredibly high … Read More

Recipes:

Salmon with fermented black garlic sauce and crisp vegie salad

Sauces coconut aminos, fermented black garlic

This recipe combines fermented back garlic pouring sauce for fresh fried salmon and a crispy vegie salad with a dressing made from coconut aminos sauce. I really go for combinations of vegies in salads that have contrasting qualities.  I like the crunch/softness (avocado and green and red pepper), sweetness/sourness (coconut aminos sauce and lemon juice), salty/bitter or slighty bitter (again coconut aminos sauce and blue cheese as the salty and fresh herbs with fennel as the slightly bitter).  I also like contrasting colour variations in terms of greens/reds/yellows. All of these give a visual and a sensory lift to any meal. With that in mind, I have been exploring dishes that I can use fermented … Read More

Recipes:

Alt KFC

This alt KFC recipe using coconut oil to deep fry chicken pieces is so easy you’ll, kick yourself.  And then there is the added advantage of not using dodgy liquidy type polyunsaturated vegetable oils in your cooking. Wiki lists the oils used to fry chicken in KFC as canola, sunflower, soy or palm and that KFC had changed over from using partially hydrogenated vegetable oils – the ones of trans ill repute.  Just briefly then to add the “using the healthy fat plug” and not liquidy vegetable oils. such as canola and sunflower. Sally Fallon and Mary Enig from the Weston A Price Foundation beautifully unpick the history and dangers of using canola oil in their 2002 article The great Con … Read More