Rethink.

Just another WordPress.com weblog

Re-Post Coconut-Flax Butter March 10, 2011

OK, so I know there are vegan options for butter in stores.  However, I don’t enjoy the taste and the “butter” I use is actually pretty easy to make and pretty healthy.  It doesn’t have refined oils and added natural flavors in it.  This recipe is from one of my earlier posts, but I’ve decided to repost because I love it that much.  I ALSO have some new information to share on it.

Ingredients:

  • 1/2 cup Coconut Oil
  • 1/2 cup Flaxseed Oil

Directions.  Place coconut oil in a bowl of hot water for 10 minutes.  After ten minutes pour 1/2 cup of coconut oil into a tupperware container.  Then pour 1/2 cup of flaxseed oil into the same tupperware container and stir.  After that, you stick the container in the fridge.  In a few hours you should have a butter like substance you can spread on toast or put on steamed veggies.

So, why is it good for me?  Well, butter made from dairy has a heavy concentration of saturated fat.  Even though our bodies need saturated fats in order to build cell walls, dairy butter is very imbalanced between saturated and unsaturated fats.

It is true that coconut oil is high in saturated fats.  However, the saturated fats are less harmful to the body because they are medium chain fatty acids.  Unlike the saturated fat from dairy, the fat found in coconut has shown no correlation to increases in bad cholesterol and heart disease.

I’m sure everybody has heard about flaxseeds at this point.  They are a great source of Omega 3 fatty acids which are necessary for our brain functioning.  Flaxseed oil also contains Vitamin E, which is great for the skin and joints.  It’ll give you a nice glow 🙂

However, the EFA (essential fatty acids) in flaxseed oil need to be converted to DHA.  Everyone has different conversion rates.  Coconut oil doubles the conversion rates of EFA to DHA.

So this butter will give you a nice balance of fats.  It is 50% saturated fat and 50% unsaturated fat.  This is a better balance than dairy butter.

The coconut-flax butter in comparison to a product like earth balance will give your brain a better chance at absorbing and using the EFA.  The oils in earth balance typically come from soybean, canola, and olive oil.  These oils have a higher concentration of Omega 9 and Omega 6.  The American diet is already high in these two fatty acids, which is why there has been so much hype around getting Omega 3’s.  When your body has too much Omega 9’s and 6’s inflammation occurs.

Flaxseed oil and hempseed oil have a good balance of Omega 3 to Omega 6.  However, I find hempseed oil a little gross.  Well, that is pretty much my philosophy around eating this butter instead of all other butters.  It really takes very little time to make and will last for about 6 months in the fridge.

Advertisements
 

Zucchini Hummus July 1, 2010

This is a raw hummus recipe.  It comes close to tasting like real hummus and is great for people who have difficulty digesting beans.   Try something light, new and fun for the summer!
  • 1 zucchini
  • 1/3 cup tahini
  • 2 tbs lemon juice
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1/4 tsp sea salt
  • 1/8 tsp turmeric
  • 1/8 cayenne

Throw ingredients in either a VitaMix or a food processor and serve.

 

Curry Recipe February 28, 2010

Curries are amazing in the wintertime, adding a lot of spices into your diet can help to heat the body from the inside out.  This is a raw recipe…but I’m sure if you put it on the stove to heat it up for a bit, it wouldn’t hurt it.

Ingredients:

  • 1/3 cup of coconut butter or coconut oil or coconut meat
  • 1/2 avocado
  • 4 carrots chopped
  • 1/2 tsp lemon or lime juice
  • 1/2 tsp of apple cider vinegar
  • 1 tsp curry powder
  • 1 tsp thyme
  • 1 tsp marjoram
  • 1/2 tsp cumin
  • 1 tsp sea salt
  • 1/2 tsp coriander
  • 1/4 tsp cayenne

Throw the ingredients in the blender and pour over a bed of fresh or steamed veggies!

So don’t be intimidated by the long list of spices.  If you only have curry powder, cumin and salt you will still be fine.  I never take a recipe too seriously and feel free to modify this one too.

 

Hummus Recipe! December 12, 2008

Filed under: Dips and Spreads,Gluten Free,Recipes — Yvette @ 8:19 pm

Hummus is another staple food that doesn’t take too long to make and is healthy and delicious.  Hummus can be used as a dip for chips, crackers and veggies.  It also spices up sandwiches and wraps.  I use it as a base for my pizzas when I make them at home!

You’ll need:

  • 1 15 ounce can of garbanzo beans or *2 cups of cashews
  • 1/4 cup of tahini
  • 1 tbs of lemon juice
  • 1/4 cup of water
  • 2 cloves of garlic chopped or minced
  • 1/4 tsp of cumin
  • 1/4 tsp of cayenne
  • 1/2 tsp of sea salt
  • a few dashes of pepper

Throw all the ingredients into a food processor and blend until smooth.

Now for some bathroom talk, we all know beans make you gassy.  There is even a wonderful song about how they make you fart.  But, don’t worry garbanzos usually produce the least amount of gas among all beans. Enjoy!

*So I’ve decided to add a little note here.  You can substitute cashews for the beans if you have trouble digesting all beans.  It doesn’t taste exactly the same, but it’s definitely still very good.  I substitute cashews all the time because my body likes nuts more than beans.

 

How do we fight? October 25, 2008

Michelle raised a very interesting question in her comment on Natural Foods Not So Natural.  I found my response to be a little to long for the comment section, so I decided to write a note on it.  Her question was, do we fight the big businesses that put unnecessary chemicals and sugars into our food, or do we spread awareness as much as we can?

I prefer to spread awareness and cook/prepare good food for people.  My mother now spreads the word on how bad aspartame is and Ali shies away from buying certain brands of almonds that have added smoke flavor.  I think this is so awesome.  (Yay! I’m not just a crazy granola head!  People listen to me!)

Going up against big businesses wouldn’t be easy, honestly I don’t know how that would be done.  The problem is that food additives like high fructose corn syrup, natural and artificial flavors are so cheap that not only companies like McDonald’s use them, but companies that produce wholesome foods do as well.  Products that are labeled organic often contain natural flavors.  My beloved Amy’s Organic veggie burgers have natural hickory flavor 😦   This is because to be labeled “organic” 95% of the ingredients have to be organic.  Every single soy butter product that I have come across is made with natural flavors.  So, when I can, I will be making my own.  That is how I choose to fight Michelle 🙂

Here is the recipe if anyone is interested, it’s really quick and easy.

Ironically the recipe is called Michelle’s Better Butter (but it’s by Michelle Cook not my sis)

  • 1/2 cup organic extra-virgin coconut oil
  • 1/2 cup organic cold-pressed flax seed oil

Melt the coconut oil in a small saucepan until it has liquefied.  Immediately mix it with the flax seed oil, stir until well it is mixed.  Transfer the liquid to a container and place it in the fridge.  You can store this for up to six months!

OK, so this butter is kinda nutty, but so am I.  I’m sure some of you react to the thought of eating flax seed oil similarly to the way my sister and I used to feel about peas.   But honestly, it’s a lot more appetizing than peas are to an 8 year old.  So, I’ll do my best to sell this to you.

This butter is wonderful because it’s delicious and it melts just like butter made from dairy.   It’s also packed with omega 3 and 6 essential fatty acids.  These fatty acids are “essential” because the body requires these nutrients for proper functioning, but we are unable to produce them ourselves and must obtain them through our diet.  These are the only two fatty acids that the body can not produce, which makes this butter very convenient.

Maybe you’re like my mom and absolutely in love with butter, but maybe you’ll try it at least once 🙂