I’ve been reading a lot about coconut oil lately and it’s amazing how much good it can do for your body! It’s being classified as a superfood, with benefits including weight loss, better brain function, and increased energy and metabolism. It’s antiviral, antifunctal, and antibacterial. It can help reduce seizures in epileptic children, improve blood cholesterol, lower your risk of heart disease, act as a sunscreen, kill yeast infections, reduce the symptoms of AIDS, increase brain function in Alzheimer’s patience… the list of benefits goes on!
I’ve decided to start incorporating at least 1 tablespoon into my diet each day. You can add coconut oil to practically anything, in addition to cooking and baking with it. Most references suggest buying organic, unrefined, virgin coconut oil for consumption. It may add a very slight coconut taste, depending on the amount you use and what you’re putting it in, but I consider that a plus! I added it to this juice recipe and loved that little hint of coconut flavor.
This makes about 2 8oz servings if you use the blender method.
2 medium-large sized fuji apples (or your fav apple), roughly chopped
2 medium carrots, chopped into quarters
1 teaspoon organic virgin coconut oil
I don’t have a juicer, so I just use my Vitamix and a nut milk bag for straining. If you have a juice, run the apples and carrots through and then serve warm with the coconut oil melted into the juice.
If you have a high-speed blender, throw in the carrots, apples, and 1/2 cup water and blend on high for about 30 seconds. Strain through a nut milk bag and if the juice isn’t already warm enough from the blender, microwave it for about 30 seconds and then stir in the coconut oil.
And don’t be afraid to toss some greens in there while you blend. 🙂
Health and happiness to you in 2014!