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Here is a link to a very thorough and highly researched article by Dr. Stephanie Seneff of MIT discussing the importance of fat and cholesterol, how they work in the brain, why statin use may be counterproductive for people at risk for and dealing with Alzheimer’s, the function of beta amyloid and why a high fat diet may be beneficial. I found this especially enlightening in its explanation of how cholesterol is packaged as it is transported throughout the body, and what it is packaged with in LDL particles, for example, may be a surprise.
Dr. Seneff has written many other similar articles of great interest to those concerned with cholesterol, statins, Alzheimer’s, autism and other neurodegenerative diseases, many of which can be downloaded from her homepage. http://people.csail.mit.edu/seneff/
- 2 tablespoons butter or ghee
- 1 green pepper, seeded and diced
- 1 red pepper, seeded and diced
- 1 red onion, peeled and chopped
- 2 tablespoons curry powder
- kernels from 8 ears of organic corn
- 1 can whole coconut milk
- 1 tablespoon chopped fresh cilantro
- sea salt to taste
Warm butter or ghee in large saute pan over medium heat. Add peppers and onion. Saute until soft, about 5 minutes. Stir in curry powder. Add corn and coconut milk. and bring to a simmer. Simmer uncovered until sauce thickens, about 5 minutes. Stir in cilantro and season with salt.
Adapted from Coconut Corn recipe in Eat Fat Lose Fat by Dr. Mary Enig and Sally Fallon. (A great book for weight loss information and recipes!)
We all know it’s impossible to get the kids to fall in love with vegetables, but we’ve got the recipes to help you trick them!
How many of you have struggled with getting your kids to eat vegetables? Because I have! Though I don’t have kids of my own just yet when my niece sees anything on her plate she’ll have a temper tantrum. It has become impossible to make her fall in love with vegetables. Today, on Eat Your Vegetable Day, I’ve looked on recipes to trick our kids into thinking they’re not eating veggies. How smart is that!?
This recipe from Tasty is one that will have the kids asking for a second burger.
2 lb of ground beef
1 tablespoon of salt
1 teaspoon of black pepper
1 teaspoon of garlic powder
1 teaspoon of onion powder
2 carrots (shredded)
2 head of broccoli (shredded)
12 cheese slices
12 burger buns
Kelapo Coconut Oil Non-Stick Cooking Spray
In a large bowl, add the ground beef, salt, pepper, garlic powder, and onion powder. Using your hands mix the seasoning with the ground beef and make sure that it’s evenly distributed. Using a shredder, shred the carrots and the broccoli heads and add to the ground beef. Use your hands to mix the veggies with the ground beef. Once mixed together, make 12 small patties by shaping them in your hands. Spray the Kelapo Coconut Oil Spray on the skillet and make about 3 to 4 patties at a time. Top with cheese on the skillet before serving the patty so the cheese melts. Serve on buns with ketchup and mustard. Your kids won’t be able to tell the difference!
This pasta may have a green sauce, but your kids will see noodles and definitely not give it a second guess when eating them.
1 cup of broccoli florets (steamed)
1 large handful of fresh basil
1 garlic clove
½ cup of grated parmesan
Salt (to taste)
½ cup of olive oil (more if needed)
Boil up your kid’s favorite pasta then drain and set aside. In a food processor add the broccoli, basil, garlic, parmesan, and salt. Pulse all the ingredients together until they are finely chopped. In between pulses, pour in the olive oil a little bit at a time. Scrape the sides, and check if the consistency is that of pesto sauce. If not, add a bit more olive oil and pulse again.
Peace, love and Kelapo
by Paul Fassa
Health Impact News
Research outside of the United States continues to show what the world is investigating and learning about coconut oil, while such information is censored in the U.S. corporate “mainstream” media since coconut oil presents a threat to Big Food and Big Pharma’s financial interests.
Recent studies confirm that coconut oil protects the heart, and also potentially protects other vital organs including the liver and kidneys of those suffering from diabetes.
This research contradicts the propaganda against coconut oil by American organizations such as the American Heart Association which still promote the now failed theory of heart disease that blames saturated fats and cholesterol as causative factors in heart disease.
Recent Russian White Paper Explains How Coconut Oil Protects Heart Health
Three Russian researchers collaborated on a “white paper” explaining the health virtues of coconut oil to ameliorate diabetic symptoms and protect cardiovascular disease.
It was published as [Laurine fatty acids, medium fatty acids and triglycerides, hyperlipidemia, resistance to insulin, prevention of atherosclerosis and ateromatosis.] in 2019 by the journal Klinicheskaia laboratornaia diagnostika.
The paper acknowledges the association of low incidences of cardiovascular disease among cultures with high coconut oil consumption.
It details how coconut oil’s high amount of lauric acid is rich with medium chain fatty acids, which can be easily metabolized by the liver to produce ketones for immediate cellular energy in lieu of glucose.
The Russian paper mentions that metabolic improvements among pre-diabetic and diabetic patients are due to the ability of cells to metabolize ketones for energy without needing insulin to escort glucose into the cells.
Usually, various methods of fasting or going on a ketogenic diet are considered the go-to methods of creating enough ketones to bypass metabolic dysfunction. But the Russian researchers offered supplementing with coconut oil as a viable option, stating:
Food enriched with medium-chain TG is optimal for increasing the ketone content in blood plasma, cerebrospinal fluid without limiting the carbohydrate content in food.
The formation of excess ketone bodies by cells can be achieved by activating the metabolic transformations of medium-chain FAs [fatty acids], without fasting and [while] preserving carbohydrates in food.
Animal Study in Serbia Demonstrated How Coconut Oil Protects Vital Organs
Researchers at the University of Belgrade in Serbia teamed up to determine if and to what extent does virgin coconut oil (VCO) protect the heart, liver, and kidneys of diabetic rats from oxidative stress.
The rats were injected with alloxan, a compound used in animal studies to induce diabetes. According to one definition, alloxan at first creates hyperglycemia with insulin resistance, then by damaging beta cells in the pancreas.
Whether alloxan induces diabetes 2 first or not, ultimately the beta cell damage does occur producing a diabetes 1 result. (Source)
The results of this 16-week study were published by the journal Food Function on March 13, 2019, as The protective role of virgin coconut oil on the alloxan-induced oxidative stress in the liver, kidneys, and heart of diabetic rats.
The diabetic-induced rats that were fed a diet that was 20 percent VCO wound up eating less with a reduction of body mass.
The researchers were able to determine that the virgin coconut oil-consuming diabetic rats benefited from various glutathione activities specific to each of the three organs analyzed to protect them from oxidation. The glutathione molecule is considered the master or mother antioxidant.
It can scavenge free radicals from tissues before damage to the tissue occurs. But then the glutathione molecules are saturated with free radicals that need to be unloaded and sent back out empty enough to absorb more free radicals. This process occurs in the liver.
According to this research, adding virgin coconut oil to the diet augments various glutathione activities specific to the heart, liver, and kidneys to withstand oxidative stress from diabetic conditions and potentially offer some level of symptom relief.
The varied biochemical results led the researchers to conclude:
The results of canonical* discriminant analysis of oxidative stress parameters revealed that VCO exerts its effects in a tissue-specific manner.
*Canonical in this case means “according to recognized rules or scientific laws.” (Source)
Virgin coconut oil helped metabolize different aspects of glutathione events according to specific organ tissues involved, implying virgin coconut oil adaptogenic with some target selectivity intelligence.
What this study’s abstract does not mention is how coconut oil’s medium chain triglycerides create an energy source that replaces glucose, and ketone bodies, which are not insulin related. If your cells are insulin resistant, ketones provide cellular energy without needing insulin to metabolize glucose.
It’s been observed that diabetes 2 can lead to a pancreatic beta cell burnout from over-creating insulin in an attempt to overcome insulin resistance, thus leading to external insulin dependence or diabetes 1. So this is another way coconut oil can help correct diabetes without side effects.
Virgin Coconut Oil:
How it has changed people’s lives and how it can change yours!
National Blueberry Muffin Day means we’re making the BEST blueberry muffins you’ve ever tasted. Personally, I’ve always preferred a muffin over an actual breakfast, but I can’t say that’s the healthiest choice. As for the muffins we’re making today, they’re the best kind! The past of the muffin is the top so adding crumbs to it a no-brainer!
1 large egg
½ cup of almond milk
½ cup of Kelapo Ghee
2 cups of flour (or almond flour)
½ cup of sugar
2 teaspoons of baking powder
½ teaspoon of kosher salt
½ teaspoon of vanilla extract
⅓ teaspoon of cinnamon
1 cup of fresh blueberries
Kelapo Coconut Oil Non-Stick Cooking Spray
⅓ cup of sugar
¼ cup of flour (or almond flour)
8 tablespoons of Kelapo Ghee
First, begin by preheating the oven to 400 degrees. Then in a large bowl, add the flour, baking powder, salt and cinnamon, and mix. In a separate bowl, add the Kelapo Ghee and sugar and using a hand mixer blend the two ingredients for about 2 to 3 minutes. In that same bowl, eggs and vanilla extract then beat with the hand mixer until you get a soft and creamy consistency. Next, gradually add in almond milk and mix it in with the hand mixer. Next up is adding the dry ingredients into the bowl with the batter. This you’ll want to do gradually as well so the flour does not scatter about. Beat it until the consistency becomes thick. Last, but not least, add the blueberries! Using a non-stick spatula, carefully fold the blueberries into the muffin batter. Make sure not to tear any blueberries. Grease the muffin tin with Kelapo Coconut Oil Spray and pour the batter in. Try not to fill each tin more than halfway.
To make the crumbs simple add the sugar, flour, and Kelapo Ghee into a small bowl and combine using a fork. The idea is to mix it together until you get crumbly pieces. After you’ve got the crumbs, drizzle them over the muffin batter. Then pop those bad boys in the oven for 20 to 25 minutes, or until the knife comes out clean. Once out the oven, let them cool for 10 minutes
We’re happy to announce National Coconut Day is officially June 26th! Today will be the first year that it is celebrated and what better way to do that than with these sweet treats? All made with coconut goodness of course! Enjoy them all without the added guilty conscious if you know what I mean!
We’re excited to continue sharing amazing benefits of coconut oil! Whether if it’s for your skin or for making delicious food, coconut oil is the best alternative.
Did you say zucchini brownies? Why yes, I did. Zucchini, like cauliflower, has become mainstream and we are hyping up all its tasty and healthy benefits.
2 cups of zucchini (finely shredded)
1 large egg
½ cup of Kelapo Coconut Oil (melted)
½ cup of maple syrup
1 teaspoon of pure vanilla extract
½ cup of cacao powder
1 ½ teaspoon of baking soda
½ teaspoon of salt
1 cup of spelt flour
First, start by preheating your oven to 375 degrees. Then place the finely shredded zucchini in a colander so it can rinse any excess water out, as you prep the other ingredients. In a large bowl, add the egg, Kelapo Coconut Oil, maple syrup and vanilla extract and mix everything together with a hand mixer or whisk. Once combined, add the cocoa powder, baking soda, and salt into that same bowl and blend with the hand mixer. Once, that’s done it’s time to add the zucchini. You’ll want to give the zucchini a gentle squeeze but not ring out completely. Place the zucchini into the same bowl with other ingredients then stir in gently with a non-stick spatula. Mix in the flour in the same bowl. Once everything is well-combined, place the batter in an 8×8 baking dish with unbleached parchment paper. Make sure to level the batter. Place in the oven for about 25 to 28 minutes, or until the toothpick comes out somewhat not clean. After baked, remove from oven and let cool for about an hour to an hour and a half. Enjoy!
½ cup of coconut butter
½ cup of sprouted almond butter
1 tablespoon of natural sweetener
½ teaspoon of vanilla extract
1 tablespoon of Kelapo Coconut Oil
1 cup of chocolate chips
18 sprouted almonds
Add the coconut butter, sprouted almond butter, honey, and vanilla extract into a food processor and blend. Make sure to mix it until the consistency is very smooth. Pour the mixture into a mini muffin cup tray and fill each one about ¾ full. Place the tray in the freezer for 1 hour to 1 hour and a half. Once they’re solid, take them out to add the layer of chocolate. To melt the chocolate, place the Kelapo Coconut Oil and chocolate chips in a small saucepan. Melt over low heat while continuously stirring. Once the chocolate has completely melted, pour over each of the almond cups. Place an almond on top of each cup and place the trays in the fridge for about 2 hours. Then take out and instantly enjoy!
Peace, love and Kelapo