Well I said Coconut Oil deserved a whole post to itself because it really is the “BOMB” in terms of health benefits. Although it is high in saturated fat it is made up of what they call medium chain fatty acids which actually speed up your metabolism and lower your cholesterol – it gets better – it is also high in Lauric acid and Caprylic acid – which means it is anti viral and anti fungal too! Lauric acid is actually what is found in Human breast milk – you know the stuff that starts building up a baby’s immune system. Well, as an adult most of us don’t drink human breast milk – nor am I suggesting you latch on to your friend’s/wife’s boob after she has just given birth! But in our adult life we can always do with a little boost to our immune systems and why not revisit Lauric Acid in the form of Coconut Oil!
Coconut Oil can not only be eaten but also used topically on your skin (anti-ageing) and hair (ultra shiny). And if you don’t like the taste of Coconut oil try Coconut butter which has the same benefits without the flavour – although it has to be said, the flavour is mild and in my opinion not overly “Coco-nutty.”
I cook with it a lot, as it is by far the healthiest oil to cook with – vegetable oils and corn oils don’t retain their structure when heated and can turn toxic, where as Coconut oil maintains it’s structure and all it’s health benefits. At the moment it is not widely available in supermarkets but you can get it in health food shops and online. It is worth investing in a cold pressed Virgin oil as this will benefit you the most – it will cost you about the same as a good quality Olive oil and when you look at the health benefits, its worth every penny in my opinion.
Now moving off on a tangent here – ever had bad scrambled egg? Well let me tell you, there is nothing I hate more than overdone, tasteless scrambled egg… I remember a visit to Wales once with my ex-boyfriend, we had quite a big evening out with friends and the next morning our host offered to cook us breakfast – I knew it was going wrong when I saw him put the beaten eggs into the microwave and “nuked” the hell out of them – what ended up on our plates – we politely forced ourselves to eat – a truly unpleasant experience of anemic looking, rubbery and flavourless eggs! The thing with eggs that people often forget is that they retain their heat really well and actually carry on cooking. So I thought I would do a little post on my idea of the perfect scrambled egg – just in case any of you ever fancy cooking it for me one day! 😉 Although this is one of the easiest meals to prepare it is also one of the easiest to get wrong too!
I use Coconut oil in my scrambled eggs and I don’t use any milk – remember it’s not overly “coco-nutty” but if you have the fear of the “Coco-nutty” use Coconut butter instead!
This is how I did my breakfast this morning:
Put a plate aside ready to serve the scrambled egg and put salt and pepper ready to use and a few snipped fresh chives. In a small frying pan over low heat melt a knob of Coconut oil.
Crack the eggs (free range, organic if poss) directly into a pan – no need to dirty a bowl – using a spatula to break the yolks up and start stirring –
In fact, that is one of my top tips here – keep stirring and it will gradually start to thicken.
About half way through take it off the heat and keep stirring for the final thickening and back on the heat for the last twenty seconds or so.
You want to serve it straight onto the plate – no dordleing as it will keep cooking if left in the heat of the pan. Finally, add the seasoning, salt, pepper and a sprinkling of freshly chopped chives. I served mine with a side of Quinoa (more on this later), toasted pumpkin seeds, sunflower seeds and Pinenuts. This is a great way to start the day – a high protein meal with healthy fats and fibre; kick starts your metabolism and gives you sustained energy that your body will thank you for.