"The healthiest oil on earth!"

In the past, studies showed that coconut oil was bad for consumption because of its saturated fat content. However, thanks to modern research, coconut oil has been proven to be “the healthiest oil on earth.” 

Photo credit: The Healing Canopy

Why is this oil better than others?

Coconut oil’s secret lies in its fat molecules. Saturated or unsaturated oils found in most vegetable oil, meats, and eggs are made up of long chain fatty acids (LCFA). Coconut oil, however, is composed of medium chain fatty acids (MCFA), which the body can more easily break down.

What are the benefits?

Coconut oil has been used all over the world for many different reasons, including health, cooking and even hair and skin.

The Coconut Research Center lists the following modern health benefits of coconut oil, including:

·     Helps relieve symptoms and reduce health risks associated with diabetes.

·     Helps protect the body from breast, colon, and other cancers.

·     Functions as a protective antioxidant.

·     Promotes loss of excess weight by increasing metabolic rate.

·     Improves insulin secretion and utilization of blood glucose

For more information regarding coconut oil please visit The Coconut research center website for articles, studies, books, news, medical research, and more.

Cooking with coconut oil adds a lasting coconut flavor to food. Try this easy and delicious recipe from The New York Times.

Coconut Oil Roasted Sweet Potatoes

 

Andrew Scrivani for The New York Times



1 1/2 tablespoons virgin coconut oil
1 3/4 pounds sweet potatoes, peeled and cut into 1/2-inch chunks
2 teaspoons light brown sugar, packed
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon grated nutmeg.

1. Heat oven to 350 degrees. Melt the coconut oil in a small saucepan over low heat.
2. In a large bowl, toss together potatoes, coconut oil, sugar, salt, pepper and nutmeg.
3. Spread the potatoes in an even layer on a large baking sheet. Roast, tossing occasionally, until soft and caramelized, about 1 hour. 

Enjoy!

Sweet Roasted Carrots and Potatoes with Rosemary

This week, we delivered red potatoes and carrots to our clients in addition to the freshly prepared entrees they always receive. Our team of Dietitians included this tasty recipe in the produce bag to give clients - and now YOU- a great idea for a side dish or a snack. 

Sweet Roasted Carrots and Potatoes with Rosemary
Serves 4


2 c red potatoes, cubed into small pieces
2 c carrots
1 tbsp rosemary, chopped
1/2 tbsp olive oil
1 clove of garlic, minced
2 tbsp chives, finely chopped


Directions
1. Preheat oven to 450F
2. Toss ingredients, excluding chives, together
3. Line a cookie sheet with non-stick spray (Pam)
4. Spread potatoes and carrots onto cookie sheet and bake for 20 minutes until tender and lightly browned.

 Enjoy!