Tag Archives: coconut oil

Coconut Oil Continued!

Great news about the cookies–the coconut cookies I made substituting the coconut oil for the butter, turned out great–only problem–the cookies are soooooo  good they are almost all gone already–if you want the recipe, post your request to my FB

joanleottawriterperformer page on Facebook with your email and I will send it to you!

Book Review

Virgin Coconut Oil

By AndBrian W. Shilhavy and Marianita Jader Shilhavy

Usually 25.00, the book was on sale at the site for $14.99 when I checked on December 8

 

Right up front, I need to tell you that Tropical Traditions (at my request) provided me with a free copy of this book to review.

If you are new to using coconut oil in your diet (as I am) this is a book you should consider purchasing this slim volume It’s  a great reference for all of the uses of virgin coconut oil.

 

Most of the information is on coconut oil, its chemical make-up and uses. Tropical Traditions makes no health claims for its product and emphasizes the use of coconut oil in cooing as its aim by providing a group of recipes at the back of the book. There are stews and desserts and vegetable side and main dishes–something for everyone and I am anxious to try them all.

 

While the authors in no way claim any medical properties for their product and urge people to follow the advice of physicians in treating medical problems, individual testimonials included in the book attest to individual success at success in supplementing traditional medicine with the use of coconut oil topically or in one’s diet. Various writers testify to a wide variety of uses for the oil from helping to correct small thyroid imbalances, aid dry skin and scalp situations and help with acne. Others have written to say that since starting to use coconut oil in their diet they have seen better results for mental acuity, weight loss, and even various stomach and fatigue disorders. Even if you do not agree with these testimonials, the purity of the product sold by Tropical Traditions recommends itself as a healthy addition to any diet.

 

Although Tropical Traditions has posted a lot of information and many wonderful recipes online, I like being able to hold the book. I’ve already recommended it to several people and am giving a copy to my daughter as a part of her Christmas presents along with a jar of the Virgin coconut oil. Certainly an interesting read for anyone new to the idea of adding coconut oil to the pantry and array of OTC remedies for things like dry skin and scalp.

You can purchase a copy at www.tropicaltraditions.com

About the authorsMarianita Jader Shilhavy, CND (Certified Nutritionist/ Dietician in the Philippines)
Marianita earned her Bachelor of Science degree in nutrition at Centro Escolar University in Manila. Understanding the nutrition of Filipino foods, Marianita worked for over eight years as a hospital dietician and nutritional counselor in the Philippines.

Brian W. Shilhavy, BA, MA
Brian earned his Bachelor of Arts degree in Bible/Greek from Moody Bible Institute in Chicago, and his Master of Arts degree in linguistics from Northeastern Illinois University in Chicago. He is the Chief Executive Officer of Tropical Traditions, Inc

 

Sometimes you feel like a nut

I know that a lot of people are allergic to nuts–sorry. I can’t have chocolate (allergy–)or msg or cilantro. The next few food blog days are going to be chock full of nuts and at the same time, track my experiments with my newest “toy”, coconut oil. Olive oil is my home “brew”, sinc eI am 100 percent Italian genetically,but I am open to adding things to my food repertoire.

Here is the best pecan pie recipe ever–from Craig Claiborne, the food editor of the New York Times for many years. Even the recipes of the august are not immune from my pen–I modified the recipe slightly over the years–my modifications are included in parentheses.

Craig Claiborne’s Pecan Pie Pastry for a one-crust pie

1 1/4 cups dark corn syrup

1 cup firmly packed dark or light brown sugar (loosely packed, scant)

1/4 cup (one half stick) butter

4 eggs

1 1/2 cups coarsely chopped or broken pecan meats (I buck i tup to 2 cups)

1 teaspoon pure vanilla extract (I use 2)

1/2 cup unbroken pecan halves-(-as many as it takes, usually 15 or so to go around the outside of the pie and a few for the center)

Preheat oven to 400 degrees.

Line a 10-inch pie tin or plate with pastry. Neatly trim or flute the edge of the pastry. Prick the bottom of the pastry with the tines of a fork. Place the pie tin or plate in the freezer for 10 minutes. Do not freeze.

Line pastry with parchment paper and fill with rice or dried beans. Bake 10 minutes. Reduce temperature to 375 degrees and bake an additional 10 minutes. Remove from oven and carefully pull out waxed paper with rice or beans. Set aside. Reduce oven temperature to 350 degrees.

Meanwhile, combine the corn syrup and brown sugar in a saucepan. Bring to a boil over medium heat, stirring until the sugar is dissolved. Remove from heat, add the butter and stir until it melts.

Put the eggs in a mixing bowl and beat. Pour in the syrup mixture, stirring. Add the chopped pecan meats and vanilla extract. Stir to blend well.

Pour this filling into the partially baked pie crust. Arrange the pecan halves over the top.

Place in the oven and bake 45 to 50 minutes or until the filling is set. It will be soft and jiggly, a little bit like jello and will set as it cools (I cook it a little more)