Tender Tummy Juice

Yup, I got stomach flu in the warm weather. The worst, you don't know if you are hot because of the temperature outside or if it's s your body responding to the rise in external temperatures until the chills come on; then it's a wrap.
I was so sure I was having a gluten response until the fever coupled with cramps came on, then I knew it was not gluten related. Had to stay home, had bio-k liquid probiotics-big help,(I will be doing a review of pro b's in the near future) juiced some mild soothing juices, loads of liquids, and rest. I wasn't going to put it here but then I realized that was silly because loads of people get the flu and it might be beneficial.
This recipe is a great standby, I find it eases symptoms quickly because of the ingredients which I chose to help heal the stomach when in duress. I know it may seem a bit strange because of the cabbage but trust me, cabbage has wonderful healing properties, it has been used for digestive issues and to assist the body in healing ulcers. You don't notice it in the taste and it does its work beautifully when coupled with the ginger and fennel. I add the apple because it's one of the easiest juices to take when sick and smooths out the flavour. Hope you like it. If you're really not keeping down liquids, it's always recommended to start with a teaspoon, wait 10 minutes, then take another tsp, wait 15 minutes, then try a tbsp and eventually 1/4 cup. Work your way up slowly, remember that you are supposed to starve a fever, feed a cold. I like this juice anytime my stomach is upset and even when I feel I overindulged the day before. Bonus, young one's like it too and this can be made into frozen pops for big and small kids alike.
Here you go...

TENDER TUMMY JUICE:
Ingredients:
1 stalk celery
1/4 fennel bulb
1/2 cup green cabbage
1 medium knob ginger
1 Romaine lettuce leaf
8-10 apples
1/4 cup coconut water

Blueberry Syrup (4 Ingredients)

I am on a blueberry addiction, which is quite common for me. I get cracked out on a delicious fruit or food item and binge on it for about 4-6 weeks, then I don't want to know about it for at least half a year or more. Luckily it's always healthy stuff I go crazy for and I think I am easily on my 20th pint of blueberries in 3 weeks, shhhhh it's our little secret. Mwuah hahahaha
As it turns out, two of my pints were not tasty. They were sad, gritty, bland, and lonely bluebs. So, I say, when life gives you bad blueberries you make blueberry syrup to smother your pancakes, Crêpes, ice cream, mini shortcake, everything. Eat all the blueberries, all of the time!!!!!!!
I like this recipe because it's super quick, easy peasy, and has only 4 Ingredients. I know, super awesome sauce with a cape!
Here you are peoples, now go out there and get you some blueberries.

BLUEBERRY SYRUP:

Ingredients:
1 Pint washed blueberries
3 Tbsp grade B maple syrup
1 Tsp vanilla extract
Small pinch pink sea salt

Method:
-Place all ingredients in a small saucepan, bring to simmer, cook for 3-5 minutes. Don't overcook, you want blueberries to still be looking like their round pillows of antioxidant goodness but softened a bit.
-Turn off and remove from heat, let sit 5 minutes and pour into serving container. The pectin in the blueberries will thicken this up and you will have a great syrup saucy consistency.
Serve over whatever you desire, wrap it, keeps in the fridge 3 days.

Mayan Chocolate Crunch Brazil Nut Spiced Truffles

CHOCOLATE!!!
Ahhhhh, lovely bites of spiced bliss for those days when you just want a little more decadence in your healthy food choices. I am a chocolate lover but it does not love me back, it aggravates my eczema to no end and on extra thyroid difficult/sensitive days, I have been known to get rashes and swelling. So, now it's a splurge food on rare occasions,or when PMS is really bad. I had once outgrown my allergy to chocolate and it looks like I may be allergic once more but until I am certain, it's enjoyed sparingly.
This recipe calls for raw cocoa nibs which are touted by almost every raw foodist out there as being the best thing you can put into your body. Funny thing about this is that the gentleman who was one of the first to get this information out to the raw and vegan community, never intended for it to be consumed on the regular, nor does he endorse it as a superfood that does more good than harm.
As a matter of fact, he has been featured in a YouTube video on the great vegan: OKraw channel, (link to the video is down below) and speaks about this. He gives a very solid, informed, and intelligent argument for why this food should be eaten VERY sparingly and really as a treat food. The health benefits are discussed and overall I was very pleased that it was put out there because it confirmed what I have suspected for a long time. Raw chocolate can be harsh on the body with some seriously negative side effects and is not appropriate to eat often. Before getting upset about what I just stated, relax, take a breath and hear me out.
I worked in the health food industry for almost 10 years, I also have been part of working at huge health expos, and have attended many training's for new and upcoming products on the market. I was around when raw food and super foods were beginning to creep into the world of health food, and was obligated to attend seminars and training's as well as meet many company reps about these new products. Believe me when I tell you that health food, Raw food, and Veganism is in its infancy; and every other month there is a new cure-all that comes out that. BTW, that last part was told directly to me by a company rep for a huge raw food/supplement company.
Truth is, some are good, some miss the mark, some are just about getting your money, while others can be the best thing ever and end up ignored-then go the way of the dinosaur.
Please, please, please, take it all with a grain of salt and if it sounds too good to be true, usually it is.
We need to be cautious, well informed and wary as consumers. Does this mean that we should not make healthier choices or embrace healthier alternatives?
Absolutely not!
All I am saying is that there is still so much we don't know, are constantly learning, rules and accepted theories are changing, science disproves and throws out studies as better technologies are applied, and some companies or individual's who claim to be raw food health guru's, well, their moral compasses are not always set to what is projected; no matter how charismatic they may be, a snake oil salesman is still a snake oil salesman.
That means that WE have to be responsible for our choices, researching, asking, looking into and making sure we don't blindly accept what we're being fed.
Personally, whenever I ate more than one bite of raw chocolate anything, my eczema flared within minutes. And I am not talking, a little bit, I mean full on swelling, uber itchies, red, scales beginning, cracked skin, and feeling like the affected area was on fire. Not pleasant, I also experienced super heart palpitations and headaches that forced me to sit and drink a ton of water. This was and is an intense response but not uncommon, if you have had similar things happen or a different variety of symptoms, you are not the only one. Trust what your body is telling you. Some people never have a problem, others do. Respecting our bodies modes of communication is an integral part of being involved and responsible for our health.
So raw cacao as a treat=yes, and that's exactly what this recipe is. I hope you enjoy making them and leave your comments and experiences with raw cacao in the comments section down below. Here's the OK raw video link and the recipe follows.

Raw Cacao Causes Mood Swings and is NOT a Health Food

https://www.youtube.com/watch?v=wArks4mczm4



CHOCOLATE CRUNCH BRAZIL NUT SPICED TRUFFLES:

Ingredients:
1 Cup Brazil nuts ground
3 Tbsp Tiger nuts ground
1/4 Cup Cocoa nibs ground with a bit of chunk left-gives the crunch.
2 tsp Cinnamon ground
1/4 tsp Cayenne pepper (can omit)
1 tsp Chili ground (can omit)
1/2 tsp Pink sea salt
2 Tbsp Extra virgin olive oil
1/3-1/2 Cup Grade B Maple syrup (sweetness intensity is up to you)

For rolling finished truffles:
1/4 Cup sifted cocoa with 1 tsp sifted cinnamon

Method:
-In a bowl mix dry ingredients
-Add wet to dry and mix well
-Use a small scoop and former 12-15 small rounds, drop each one into rolling mixture, quickly coat and remove.
-Chill in airtight container for 2-3 hours before serving. I keep mine in the freezer because I prefer them really cold.
The kids can help make these but don't let them eat too many, Raw cacao is not to be eaten in large quantities by adults or children. One truffle will suffice for little one's.
These keep 4-5 days in the fridge and 1-2 months, we'll sealed in the freezer.
Enjoy and remember to share with someone you love.

Lets Talk Coconut Part 4

Alright, part 4 in our Let's talk coconut series and today is all about coconut milk/cream/creamers. So rich, creamy, full of yummy flavour, and an excellent replacement for dairy. As you can see in the pic above, coconut milk comes in three different formats. First is in cans, these canned coconut milks can vary by also being found in tetra packs, for those who prefer not using canned items. Exact same thing just in a tetra pak. Coconut milk has two varieties, the one that is sweeter and specifies for desserts, (although if in a pinch it's quite fine to use for savoury applications) then there is the one for cooking that is great for soups, starters, mains, and side dishes. They do usually specify on the cans, when they don't, I have found that it's not a problem to use for either or.
Now, what is in the cans is not to be confused with coconut cream. Got that? Coconut milk and coconut cream are different. Both come in canned forms but the cream is much thicker, like waaaaaaaaay thicker. When making coconut whipping cream, I prefer the coconut milk, very well chilled. I will blog a recipe for that in an upcoming post, today is just information. Coconut cream is something I use in more acidic based dishes, like a curry that has a tomato base. Why? Because I do not want it to curdle and coconut cream holds up better for the task, than its milky counter part.
Be warned that it is quite common for coconut cream to become thick and harden a bit in the cans, the liquid seperates from the fats, it's still good to use but make sure it has not gone off. No funky colours or smells, just clean coconut creaminess that may need whisking in. There is also this delightful coconut creamer that has come out on the market by So Delicious, which is a perfect replacement for regular coffee cream. I like it in my tea because it's not a super strong coconut flavour that drowns the tea taste away, and what I appreciate the most about it is that it does not curdle like regular milk alternatives do when I put them in my tea. Yuck! Nothing worse than curdled almond milk from the acids and tannens in tea, that you were all excited to enjoy.
I highly recommend that you give it a try, I prefer the plain version. Having been forced to buy the vanilla one when the store was out of the regular flavour, I can honestly say, you better love you some serious vanilla flavour. It was too much for me and I could not drink it at all, so I stick to regular. Again, nobody has paid for me to endorse these products, I just like what I like and pass it on.
Back to coconut milk, this product can also be bought in powder form (see the envelope in the picture above), good for adding some creaminess to a dessert like pie/pudding or soup/stew when you do not want it to become runny but are still looking to give the dish a nice added flavour profile.
These are not to be confused with coconut water, (seen in the pic below) which is lovely but really not the same at all. If you want to know more about coconut water then check out previous coconut posts in this series.
Now, can coconut cream be used to replace all dairy whipped cream in any and all recipes? I am going to give you the Chef answer & the home cook answer.
Chef answer: No, not for all.
Why? : Because in certain applications, the coconut smell and taste cover the delicate or mild flavour of a food item.
Such as:

-Profiteroles, (choux paste puffs) particularly savoury ones with something like cucumber with dill or chive cream cheese and whipped cream mousse.

-Sweet profiteroles with strawberries and basil.

-Crêpes Romanoff, crêpes with strawberry and vodka folded in whipped cream.

-Lemon vanilla cake with stabilized lavender whipped cream

This is just to name a few, I am not saying that it can't be done, I am saying it should not be done.
Chef's are very concerned with balancing flavours, ingredients being allowed to shine through, not masking delicate aromas, and allowing taste buds to marvel at the layers of ingredients that pop or let themselves be known subtly. It may sound snobbish but that would be dismissive and a misunderstanding. We Chef's are a picky lot, we are temperamental, and take great pride in creating a culinary experience. And we mean it when we call it a culinary experience, it's not just eating, you can eat at home. You go out to a restaurant or catered event, expecting to be wowed and you are correct. We Chef's know that food is more than what you put in your body to sustain yourself. We eat with our eyes firstly, then our nose, through touch/tactile sensation when cutting or touching with a utensil, and lastly, through taste. This means a good/great Chef will always choose what works best to compliment the ingredients in a dish rather than sacrifice quality or standards.
Unfortunately, as wonderful and versatile as coconut can be, in this Chefs professional opinion, it is not a blanket food item that is easily interchangeable.

Now, for the home cook, you wonderful explorers and backbone of every beloved comfort food we all appreciate; the answer is different.
Yes, but with caution.
Why?:
-When we are home we all get stuck in a pinch, you just didn't check properly before starting a recipe, you are 3 tbsp shy of having enough, the ingredient was good last night but weirdly went off by lunch, you had it in the morning before you left work but someone ran out of regular creamer for their coffee and your last ingredient for your recipe fell victim to their needed hot bean water. (Cue banging of head against wall.)
-You have people with serious allergies to dairy in your home.
-You have people with severe illness, autoimmune problems, and they just can't handle dairy.
-You have a vegan coming over.
-You are a vegan.
-You can't stand the taste or mouth feel of dairy products. (I know you're out there and that's super cool because you are my special culinary challenge which I wholeheartedly accept!)

So, for those reasons above, and I am sure there are more I forgot, you NEED to use coconut milk as an alternative. I highly recommend it for things such as:

-Soups and stews

-Whipping cream for desserts that can stand up to the flavour. Make sure the people you are serving it to have no tree nut allergies and or like the coconut taste.

-Creamy milk shakes

-In Popsicles

-For salad dressings

-To use in some biscuit baking recipes

-For sauces, especially spicy one's that can blast your face off with their heat intensity. (figuratively people, not literally)
I am game to answer any coco nutty questions that may have struck while you read this or while musing alone.
That's all for coconut cream for today, I hope this was helpful for those who are new to these.
Keep checking back as I will be posting some scrumptious recipes that will use these yum scrum coconut ingredients in the very near future, until then, tell me about your coconut adventure in the comments section down below and don't forget to subscribe. Have a great day!

See the Love you Want With God's Grace, Patience & Guidance

The quotes below sum it up for me today, as I/we continue the sermon series on Truth for Life ministry about relationships and marriage. Poppa Bear and Mama Bear listening to God's word and knowing contentment because we understand that through Jesus we found one another; it's a gift we treasure. Remember that God loves you and always wants the best for you, listen to His voice, humble yourself to be able to actually hear what He has to say, and have faith that God will provide the most wonderful person whom He deems worthy. Have a blessed Sunday lovelies!

Vegan Goji Tropical Smoothie

It's Saturday morning Crêpes fest! We have been enjoying these ever since I found that awesome gluten free recipe for them, see earlier posts. I decided to make some pretty smoothies to go with breakfast, as I had Goji berries and tropical fruit lying around, I did this summer recipe.
It's not too strong, I use papaya and Goji berries, both of which I don't particularly like but I know they're good for me so I use other ingredients to mask the taste. It was surprisingly delightful and went perfectly with our morning crêpes. So happy!
In case you have never heard of the Goji berry, here's what it looks like and under the pictures there's info and the recipe follows.



Apparently this is a wonder berry, it can:
-increase sexual function
-natural antidepressant
-increases immune function
-enhances metabolism
-aids in weight loss
-good for the skin
-astronomical levels of antioxidants
-many vitamins and minerals
-disease fighting polysaccharides
-contain 500 times more vitamin C than oranges
-contain 18 amino acids
-full of beta carotene & B vitamins
-even compete for steak in iron content
-25,000 oxygen radical absorbance capacity
-cancer fighting because of high antioxidant levels
-high in fiber
-very portable
-long standing medicinal history, Tibetan & Chinese herbalists have been recommending them for over 6 centuries!

Thank you Living Raw Food for the info.

I think you need to get you some Goji berries in your diet and you can begin with the recipe down below.

VEGAN GOJI TROPICAL SMOOTHIE:

Ingredients:

2 Tbsp Goji berries soaked for 2-4 hours
1/4 of a ripe banana
1/2 Cup papaya, de-seeded and chopped
1/4 Cup pineapple chopped
1/2 Cup ripe mango chopped
1 Small knob ginger chopped
Juice of 1/2 lime
1 tsp Vanilla extract
1 1/2 Cups Coconut water

Method:
-Blend all in blender, serve over ice.

Makes 2 servings


Enjoy! Don't forget to share with someone you love and let me hear from you, comments down below. Have a blessed weekend.

Let's Talk Coconut Part 3

Hey beautiful people!
Today we continue our drive down the coconut information highway and I can't wait because after this post I get to put up some recipe posts that taste so good, they will blow your coconutty socks off!
   But that's for another day, today you came for coconut product info and that's what I am going to give you. As you can see from the picture above, coconut is a big part of my diet and body care routine. It's been such a God send for someone with as many sensitivities and allergies as I have.
I shall begin with the humble coconut oil and it's many uses but first, take a close look at the pics because I really want to encourage you to buy the best products for yourself, loved one's, and the environment.
I know when money is tight organic and cold pressed can be the last thing you will spend on but in this case that would be tantamount to throwing the baby out with the bath water. No touchie.
Trust me, I know what it's like to be counting the last of your change to be able to buy milk, so don't feel like this is a ridiculous and inconsiderate demand. I have even bought coconut oil from the West Indian grocers when I was in a pinch, once, and only once because I realized right away that it was a big mistake. I felt sick after ingesting it, it did not perform the same way, and had been so processed that none of the health qualities we are specifically looking for in cold pressed coconut oil, are in it. It's like buying GMO seeds from Monsanto for an organic garden-whaaaaat? Again, no touchie.

Here are the top 10 health benefits of coconut oil that have been experimentally confirmed in human studies.

1. Coconut Oil Contains a Unique Combination of Fatty Acids With Powerful Medicinal Properties

Coconut oil has been demonized in the past because it contains saturated fat. In fact, coconut oil is one of the richest sources of saturated fat known to man, with almost 90% of the fatty acids in it being saturated.
However, new data is showing that saturated fats are harmless. Many massive studies that include hundreds of thousands of people prove that the whole “artery-clogging” idea was a myth.
Additionally, coconut oil doesn’t contain your average run-of-the-mill saturated fats like you would find in cheese or steak.
No, they contain so-called Medium Chain Triglycerides (MCTs) – which are fatty acids of a medium length.
Most of the fatty acids in the diet are long-chain fatty acids, but the medium-chain fatty acids in coconut oil are metabolized differently.
They go straight to the liver from the digestive tract, where they are used as a quick source energy or turned into so-called ketone bodies, which can have therapeutic effects on brain disorders like epilepsy and Alzheimer’s.

2. Populations That Eat a LOT of Coconut Are Among The Healthiest People on The Planet

Coconut is kind of an “exotic” food in the Western world, primarily consumed by health conscious people.
However, in some parts of the world, coconut is a dietary staple that people have thrived on for many generations.
The best example of such a population is the Tokelauans, which live in the South Pacific.
They eat over 60% of their calories from coconuts and are the biggest consumers of saturated fat in the world.
These people are in excellent health, with no evidence of heart disease.
Another example of a population that eats a lot of coconut and remains in excellent health is the Kitavans Bottom Line: Plenty of populations around the world have thrived for multiple generations eating massive amounts of coconut.

3. Coconut Oil Can Increase Your Energy Expenditure, Helping You Burn More Fat

Obesity is currently one of the biggest health problems in the world.
While some people think obesity is only a matter of calories, others (myself included) believe that the sources of those calories are critical too.
It is a fact that different foods affect our bodies and hormones in different ways. In this regard, a calorie is NOT a calorie.
The medium-chain triglycerides (MCTs) in coconut oil can increase energy expenditure compared to the same amount of calories from longer chain fats.
One study found that 15-30 grams of MCTs per day increased 24 hour energy expenditure by 5%, totalling about 120 calories per day.

Bottom Line: The medium chain triglycerides in coconut oil have been shown to increase 24 hour energy expenditure by as much as 5%, potentially leading to significant weight loss over the long term.

4. The Lauric Acid in Coconut Oil Can Kill Bacteria, Viruses and Fungi, Helping to Stave Off Infections

Almost 50% of the fatty acids in coconut oil is the 12-carbon Lauric Acid.
When coconut oil is enzymatically digested, it also forms a monoglyceride called monolaurin.
Both lauric acid and monolaurin can kill harmful pathogens like bacteria, viruses and fungi.
For example, these substances have been shown to kill the bacteria Staphylococcus Aureus (a very dangerous pathogen) and the yeast Candida Albicans, a common source of yeast infections in humans  Bottom Line: The fatty acids and breakdown products in coconut oil can kill harmful pathogens, potentially helping to prevent infections.

5. Coconut Oil Can Kill Your Hunger, Making You Eat Less Without Even Trying

One interesting feature of coconut oil is that it can reduce your hunger.
This may be related to the way the fatty acids in it are metabolized, because ketone bodies can have an appetite reducing effect.
In one study, varying amounts of medium and long chain triglycerides were fed to 6 healthy men.
The men eating the most MCTs ate 256 fewer calories per day, on average.
Another study in 14 healthy men discovered that those who ate the most MCTs at breakfast ate significantly fewer calories at lunch.
These studies were small and only done for a short period of time. If this effect were to persist over the long term, it could have a dramatic influence on body weight over a period of several years.

Bottom Line: The fatty acids in coconut oil can significantly reduce appetite, which may positively affect body weight over the long term.

6. The Fatty Acids in Coconut Oil Are Turned into Ketones, Which Can Reduce Seizures

A so-called ketogenic (very low carb, very high fat) diet is currrently being studied to treat various disorders.
The best known therapeutic application of this diet is treating drug-resistant epilepsy in children.
This diet involves eating very little carbohydrates and large amounts of fat, leading to greatly increased concentrations of ketone bodies in the blood.
For some reason, this diet can dramatically reduce the rate of seizures in epileptic children, even those who haven’t had success with multiple different types of drugs.
Because the MCTs in coconut oil get shipped to the liver and turned into ketone bodies, they are often used in epileptic patients to induce ketosis while allowing for a bit more carbs in the diet.

Bottom Line: The MCTs in coconut oil can increase blood concentration of ketone bodies, which can help reduce seizures in epileptic children.

7. Coconut Oil Can Improve Blood Cholesterol Levels and May Lower Your Risk of Heart Disease

Coconut oil is loaded with saturated fats, which actually do not harm the blood lipid profile like previously thought.
Saturated fats raise HDL (the good) cholesterol and change the LDL cholesterol to a benign subtype.
In one study in 40 women, coconut oil reduced Total and LDL cholesterol while increasing HDL compared to soybean oil.
There are also rat studies showing that coconut oil reduces triglycerides, total and LDL cholesterol, increases HDL and improves blood coagulation factors and antioxidant status.
This improvement in cardiovascular risk factors should theoretically lead to a reduced risk of heart disease over the long term.

Bottom Line: Studies in both humans and rats show that coconut oil improves important risk factors like Total, LDL and HDL cholesterol, which may translate to a reduced risk of heart disease.

8. Coconut Oil Can Protect Hair Against Damage, Moisturize Skin and Function as Sunscreen

Coconut oil can serve various purposes that have nothing to do with eating it.
Many people are using it for cosmetic purposes and to improve the health and appearance of their skin and hair.
Studies on individuals with dry skin show that coconut oil can improve the moisture and lipid content of the skin.
Coconut oil can also be very protective against hair damage and one study shows effectiveness as sunscreen, blocking about 20% of the sun’s ultraviolet rays
Another application is using it like mouthwash in a process called oil pulling, which can kill some of the harmful bacteria in the mouth, improve dental health and reduce bad breath

Bottom Line: Coconut oil can be applied topically as well, studies showing it to be effective as a skin moisturizer and protecting against hair damage. It can also be used as a mild form of sunscreen and as mouthwash.

9. The Fatty Acids in Coconut Oil Can Boost Brain Function in Alzheimer’s Patients

Alzheimer’s disease is the most common cause of dementia worldwide and occurs primarily in elderly individuals.
In Alzheimer’s patients, there appears to be a reduced ability to use glucose for energy in certain parts of the brain.
Ketone bodies can supply energy for the brain and researchers have speculated that ketones can provide an alternative energy source for these malfunctioning cells and reduce symptoms of Alzheimer’s.
In one 2006 study, consumption of medium chain triglycerides led to immediate improvement in brain function in patients with milder forms of Alzheimer’s.
Other studies support these findings and medium chain triglycerides are being intensively studied as potential therapeutic agents in Alzheimer’s disease.

Bottom Line: Studies show that the fatty acids in coconut oil can increase blood levels of ketone bodies, supplying energy for the brain cells of Alzheimer’s patients and relieving symptoms.

10. Coconut Oil Can Help You Lose Fat, Especially The Dangerous Fat in Your Abdominal Cavity

Given that coconut oil can reduce appetite and increase fat burning, it makes sense that it can also help you lose weight.
Coconut oil appears to be especially effective in reducing abdominal fat, which lodges in the abdominal cavity and around organs.
This is the most dangerous fat of all and is highly associated with many Western diseases.
Waist circumference is easily measured and is a great marker for the amount of fat in the abdominal cavity.
A study in 40 women with abdominal obesity, supplementing with 30 mL (1 ounce) of coconut oil per day lead to a significant reduction in both BMI and waist circumference in a period of 12 weeks.
Another study in 20 obese males noted a reduction in waist circumference of 2.86 cm (1.1 inches) after 4 weeks of 30 mL (1 ounce) of coconut oil per day.
This number may not seem too impressive on the surface, but be aware that these people aren’t adding exercise or restricting calories. They’re losing significant amounts of abdominal fat simply by adding coconut oil to their diet.

11. Anything Else?

If you want to buy coconut oil, then there is an excellent selection on Amazon with thousands of customer reviews that are fun to browse through.
If you want to enjoy the health benefits outlined in the article, then you must get organic, virgin coconut oil… NOT the refined stuff.

 Thanks to authority nutrition for the article info, great stuff!http://authoritynutrition.com/top-10-evidence-based-health-benefits-of-coconut-oil/
So, in the picture below is what you need to be looking for in a cold-pressed, extra virgin, organic coconut oil. 
One of my favourite products of all time is Dessert Essence's fantastic, organic, vegan, cruelty-free, gluten-free, coconut hand & body lotion. It's sumptuous, rich without being greasy, absorbs beautifully, and smells so freaking good that people around you will wonder what is baking. I get so many compliments on the smell and quality of this product when I use it or let others try some. I especially like it's itty bitty price of  $10. For those of you ladies that are prone to more sensitive and reactive skin when you have your monthly cycle, you might want to give this lotion a try to keep your skin moisturized without rash and itchies. You can find Desert Essence products at health food stores, grocery stores like Loblaws in the health food section, and on-line here:
http://www.amazon.com/Desert-Essence-Organic-Coconut-Lotion/dp/B006H9J1RG/ref=sr_1_2?s=hpc&ie=UTF8&qid=1432597132&sr=1-2&keywords=desert+essence+coconut+lotion

(I was NOT paid to endorse this product in any way, or asked to showcase this product on Amazon. I like what I like and want to share what has worked for me that I feel may be beneficial to all my readers.)

Here is a picture of it with an organic coconut lip balm-

This is how many people are used to seeing coconut, usually shredded and refined sugar laden. I highly recommend getting the organic shredded coconut and ditching the sweetened version. I always buy mine unsweetened and find it tastes so much better, also, because I am not a huge fan of overly strong coconut taste, I prefer the smaller shred to the larger filaments.

Lastly, we are going to talk a bit about coconut sugar and coconut caramel-yum!!!!!
Look at that picture below and tell me you aren't a bit curious? These are both low-glycemic sweetners. Notice I said sweetners? This does not mean that you are not adding a form of sugar to your food stuffs but a sweetner that has fewer negative effects on your glycemic index, as well as having minerals and being recognized by the body as a food source which is easily converted into energy.
Personally, I use this so sparingly because I try to avoid sugar. I do appreciate it's milder, caramel, slight malt flavour, and that it isn't sacharine sweet. It is very pleasant and from personal experience, superior to white refined sugar.
My body does not respond to coconut sugar the way it does to white refined sugar. I don't bloat, get bad stomach pains, have gas, get headaches, toothaches, or embarassing stomach noises, when I eat coconut sugar. White sugar also causes shooting pain in my body, I always know right away that the inflammation response has been triggered within minutes of ingesting it, and that is why I avoid it. Coconut sugar has become a treat item in our household and has been wonderful in helping my mother, a diabetic, get off dangerous products like aspartame/Splenda, which were causing her pain when she ate it and tenderness in her liver. Since switching to coconut sugar, she has had no problems, fewer glycemic spikes, and genuinely enjoys the taste of it in her morning tea. Please note, she only uses it in her tea which she has about 2 cups of per day. So as always, too much of anything is not a good thing but, in moderation, you can absolutely enjoy.
The coconut caramel is pretty much the same product, I find it is so much better than Agave nectar, which I completely stay away from now. That's in a previous post, you can read here in the link I provided and btw, it has a fantastic recipe!
http://thekinkycoconut.blogspot.ca/2015/04/gluten-free-raw-vegan-blueberry-bon-bons.html

  I use coconut caramel in my rawfood protein and fat bomb preparations, (recipe for one of thess will come soon, so check back!) which gives just the right taste and stickiness you need to keep things held together. Again, these are in moderation. There's a picture of both after the information that follows.

Here is an article from a dietician about coconut sugar & I got some positive info from the Livestrong site that follows after the initial Globe & Mail dietician's write-up:

The question: What is coconut sugar? Is it a better choice than white sugar?The answer: Coconut sugar (also called coconut palm sugar or coconut crystals) has become a popular alternative to white sugar due to its flavour and perceived health benefits. It’s also viewed as being more natural, or less highly processed, than table sugar.

Coconut sugar is made from the sap of flower buds from the coconut palm tree. (It’s not made from coconuts as you might think.) The sap is boiled over moderate heat to evaporate most of its water content. The final product is coconut sugar, which is caramel-coloured and tastes similar to brown sugar.Chemically speaking, much of coconut sugar is identical to white sugar (e.g. sucrose). Seventy to 79 per cent of coconut sugar is sucrose; the rest is made up of individual molecules of glucose and fructose (the two sugars than make up sucrose). When it comes to calories and carbohydrate content, there’s no difference between coconut sugar and white sugar – both have 16 calories and 4 grams of sugar per teaspoon.Coconut sugar is often hyped as retaining many minerals from the sap, especially potassium. It’s true that 100 grams (25 teaspoons!) of coconut sugar has 1,030 mg of potassium, nearly one-quarter of a day’s worth. But don’t count on getting much of anything except sugar in a teaspoon or two.According to the Philippine Food and Nutrition Research Institute, coconut sugar has a lower glycemic index (35) than white sugar (60 to 65), meaning it doesn’t spike your blood glucose and insulin like table sugar does. (Honey and agave syrup are low on the glycemic index scale too.) Glycemic index values of 55 or less are considered low; values of 70 or more are high.Bottom line: Nutritionally, there isn’t much of a difference between coconut sugar and table sugar. Both are added sugars we need to limit. Too much sugar of any type – white, brown, coconut, honey, maple syrup, agave nectar – raises blood triglycerides, lowers HDL (good) cholesterol and contributes excess calories to your diet. If you decide to make the switch to coconut sugar, use it sparingly.Leslie Beck, a registered dietitian, is based at the Medisys clinic in Toronto. She can be seen every Thursday at noon on CTV News Channel's Direct; lesliebeck.com.
http://www.theglobeandmail.com/life/health-and-fitness/ask-a-health-expert/coconut-sugar-is-it-healthier-than-white-sugar-or-just-hype/article19187927/ 

Coconut sugar is the boiled and dehydrated sap of the coconut palm. It comes with a higher price tag than granulated sugar but offers the same number of carbohydrates and calories. The benefits of coconut sugar are making it a hot commodity in the health food world -- this form of sugar does offer some trace nutrients and may have less of a dramatic impact on your blood sugar than other types of sweeteners.

Nutrient Content

Coconut sugar isn't a nutritional superfood, but it does offer more vitamins and minerals than white table sugar. It contains trace amounts of vitamin C, potassium, phosphorous, magnesium, calcium, zinc, iron and copper. Coconut sugar also provides small amounts of phytonutrients, such as polyphenols, flavonoids and anthocyanidin, and antioxidants. You'll also find the B vitamin inositol, often used as a mood booster, in coconut sugar.

Low Glycemic Impact

The glycemic index measures the effects of carbohydrates on your blood sugar. Coconut sugar ranks just 35 on this index, while regular table sugar ranks between 60 and 75. Foods high on the glycemic index cause your blood sugar to spike, which can lead to a sugar rush and subsequent crash. Fast spikes in blood sugar can also cause your insulin levels to soar in a short period of time, and this can have serious consequences for diabetics.http://www.livestrong.com/article/367337-what-are-the-benefits-of-coconut-sugar/ 
Leave your comments and experiences with coconut sugar in the comments section, I love to hear from you and don't forget to subscribe!

Paleo Protein Bombs

Good morning lovelies!
Today I am posting a recipe for these Paleo protein bombs that I made to satisfy a craving and give me quick fuel after workouts or during the afternoon slump. They are very rich, high in good fats, loaded with protein, taste smooth and a bit naughty. Fear not, these are calories that feed and fuel, so you can enjoy with a clear conscious. They are also another easy peasy delicious recipe which you don't bake and can do with little hands. Just remind the kids that they need to chill in the fridge a bit before eating, for the best flavour. I made these with 2 different protein powders. One was regular whey protein for someone I know and the other used Paleo friendly protein, which does turn them a different colour because of the green protein. Unfortunately, my pictures were blurred and had to be discarded but you can use your imagination and next time I make them I will update to this post to show the difference. In the pictures below you can see the regular whey protein and at the bottom is the picture of a new Paleo protein product that is on the market at health food stores. I will be doing a product review soon and will tell all about it, but it's perfect for this recipe, particularly the coconut flavour.
So here goes...

PALEO PROTEIN BOMBS:

Ingredients:
(I used organic for my ingredients to keep these high in nutrition and taste)

1/2 Cup ground almonds
1/4 Cup ground tiger nuts
1 Tbsp coconut flour
2 Scoops protein powder (26.4g protein per scoop & I think it was 15g for the Paleo Protein sample I had but I gotta double check it will let you know.)
1/3 Cup Coconut oil
2 Tbsp Coconut caramel
1 Tbsp Maple syrup
2 Tbsp Unsweetened coconut small shred
1/2 tsp Pink sea salt
1 Vanilla bean pod, inside scraped
1/2 tsp Cinnamon ground (optional, I add to half the recipe so I have 2 flavours in one batch)

Method:
-In a bowl combine all dry ingredients, mix well.
-Add wet to dry, combine. Will from a dough that you should be able to press together and holds its shape.
-Form into rounds, the size you prefer. I find a mouthful is enough, I make mine a bit bigger and get 10 individual pieces but you should get 12 out of this recipe.
-Chill for 1-3 hours before eating.

(Keeps in fridge for 3 days, freeze up to 1 month in a well sealed container. Be careful how you wrap these when storing, vanilla beans are an expensive ingredient and the taste of these is a very delicate one. Flavours like fish and onion will be picked up by these gems and will ruin what is a delightful snack, so take an extra minute to store them properly. Comment below and let me know about any recipes you would like me to try. I love hearing from you, don't forget to subscribe and have a wonderful, blessed day.