Archive for the ‘Coconut Oil’ Category

Gluten-Free Strawberry-Walnut Scones

Tuesday, April 23rd, 2013

These delicious gluten-free Strawberry-Walnut Scones are made with Melt® Organic and coconut flour. They are the perfect breakfast or brunch treat with English breakfast tea – crispy on the edges, soft and flavorful inside with just a touch of sweetness from the strawberry jam. This recipe makes eight scones, so you can freeze and thaw individually for a quick breakfast treat. We have Tammy Credicott and her book, Paleo Indulgences, to thank for the fabulous recipe adapted here.

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Dry Ingredients:

2 cups raw walnuts

¼ cup coconut flour, sifted

1 tsp cinnamon

1 tsp baking soda

½ tsp sea salt

Wet Ingredients:

¼ cup pure maple syrup

1 tsp pure vanilla extract

2 eggs

¼ cup Melt® Organic, softened until pourable

Topping:

Organic strawberry jam

Directions:

  • Preheat oven to 350 degrees F.
  • Place the walnuts in a food processor and pulse until a fine meal is formed.
  • Place the walnut meal and the remaining dry ingredients in a medium bowl and whisk to combine.
  • Add the wet ingredients, except the Melt Organic, to the walnut meal mixture. Blend well with a hand mixer.
  • With the mixer on low, slowly pour in the Melt Organic. Mix well.
  • Using an ice-cream size scoop, make eight even balls of dough and place on a parchment-lined baking sheet.
  • With your thumb or a teaspoon, make deep well in the center of each scone.
  • Fill each well with 1 teaspoon strawberry jam.
  • Bake 23-25 minutes or until tops are golden brown and the dough springs backs when pressed lightly.
  • Cool on pan for 5 minutes, then transfer to wire racks to cool completely.
  • Store leftovers in an airtight container up to 3 days or freeze up to 3 months.

Gluten-Free Honey Melt® Banana Walnut Muffins

Wednesday, April 17th, 2013

Thanks to Honey Melt® and coconut flour, these fluffy and moist muffins are filling and full of wholesome gluten-free and grain-free goodness. I wish I could buy these muffins at my local coffee shop! A beautifully transportable snack, they are a delicious and nutritious on-the-go breakfast food for the whole family without the worry of wheat. This recipe is adapted from Starlene Stewart’s new GAPS Diet cookbook, Beyond Grain & Dairy. Enjoy!

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Ingredients

About ½ cup organic coconut flour

1 cup ripe bananas, mashed

1/3 cup Honey Melt, softened

1/3 cup honey

3 whole eggs

½ teaspoon sea salt

½ teaspoon baking soda

2 teaspoons apple cider vinegar or lemon juice

½ cup walnuts, chopped

Coconut flour can differ between brands, so it can be tricky to work with. Adding coconut flour slowly and in smaller amounts to attain the preferred texture is better than compensating by adding more liquids and fats.

Directions

  • Preheat the oven to 350°F.
  • Place cupcake papers into muffin tins.
  • In a mixing bowl, mash the bananas until creamy and stir in the honey.
  • Whisk the softened Honey Melt into the banana and honey mixture.
  • Add the eggs and blend using a hand mixer.
  • Blend in the salt and baking soda.
  • Pack the coconut flour firmly into the ½ measuring cup, using the back of a straight knife to level off the flour with the top edge. Sift the coconut flour to ensure there are no lumps.
  • Begin blending half of the coconut flour (1/4 cup) with the wet ingredients. Allow the mixture to sit for 2 minutes in order to give the coconut flour time to absorb liquid. The target texture is the consistency of mashed potatoes.
  • If the batter is runny, add the rest of the coconut flour. If the batter is not as stiff as mashed potatoes but also not runny, then gradually add more coconut flour. Again, allow the batter to sit for 2 minutes.
  • Add the apple cider vinegar to the batter and blend quickly for just a few seconds.
  • Add the walnuts and stir by hand.
  • Fill 12 smaller or 6 larger cupcake forms so they are slightly under filled.
  • Bake for 25 minutes or until lightly browned on top; test whether the muffins are done by inserting a toothpick – it should come out clean.

Dr. Oz and Melt®’s Perfect Blend

Thursday, March 15th, 2012

In a segment called, “Solutions to Break Your Food Addictions” (aired Thursday, March 8), Dr. Oz featured Melt® Organic as his best replacement for butter on the Dr. Oz Show!

Given Melt®’s humble roots in my kitchen, I was ecstatic to see it on the Dr Oz Show! I thoroughly enjoyed seeing both Dr. Oz and a guest from his audience loving Melt®’s divine, creamy taste while enjoying the added bonus of excellent nutrition.

While Dr. Oz mentioned the flaxseed oil in the product, it’s the virgin coconut oil-flaxseed oil combination that is the foundation of Melt®’s Perfect Blend. If a blob of coconut oil  doesn’t sound appetizing or a shot of flaxseed or cod liver oil, Melt®’s divine, silky, rich taste and creamy texture will make getting your daily MCFAs and Omega 3s much easier and more delicious. So go ahead and slather, spread, drizzle, bake, top, and cook your hearts out with Melt®. With our Fair Trade, Ecosocial, and non-GMO ingredients, you can also count on Melt® having the highest sustainability ethics standards.

Go Melt®!

Confessions of a Wheat Addict

Saturday, February 18th, 2012

Ever since learning how wheat causes gut inflammation in nearly everyone, I came to terms with the fact that I have no room in my life for wheat, or any cereal grains, since I have a history of digestive disorders. After being a regular pasta junkie for the better part of my life, I quit. Cold turkey. 3 weeks ago. The great news is how much more mental clarity I have with the lifting of persistent “brain fog” that I couldn’t put my finger on.

But guess what? Those wheat-derived opioids are real: nausea, muscle tension in my TMJ, lightheadness, fatigue. I am in the middle of wheat withdrawal.

What gives? At first, this seemed ridiculous but after Googling “wheat withdrawal”, it became clear that many people experience this short-term setback for the long-term benefit of eliminating wheat from their diets.  Like celiacs or others with leaky gut, I crave the very food that makes me predisposed to illness: wheat. Eliminating corn (apparently a close second to wheat in toxicity) has been comparatively easy. While I miss the idea of corn chips with salsa and guacamole or polenta with homemade chicken cacciatore, I don’t crave it the way I do a plate of fresh pasta with homemade Bolognese sauce after a long day of skiing. Little did I realize that my narcotic habit was in the form of food.

The opportunity of subtracting toxic foods from one’s diet is discovering new foods that are more satisfying to eat, make you feel good, and contribute to long-term health and vitality. Truly, the opportunity is to find ways to enjoy your dietary changes.

The essence of nutritional therapy is buying into the concept that diet is the foundation of health or disease.  Not even exercise can trump this underlying reality, though it can postpone some of the effects of an unconscious diet. This can at first be demoralizing, given the high degree of confusion in nutritional “expertise”. However, it is far more empowering to control your own destiny in regards to your health even if it means wading through the lack of consensus.

As for me, experiencing symptoms of wheat withdrawal helps me tap into my determination to ride it out for a happier, healthier life.

 

Is Melt® Organic Buttery Spread “Real Food?”

Saturday, January 7th, 2012

Before answering that question, we need to first define “real food.”

The following information has been adapted from Michael Pollan’s book, “Food Rules: An Eater’s Manual” where he explores the idea of real food.

To summarize, real food includes the plants, animals, and fungi people have been eating for generations versus the highly processed products (“edible food-like substances”) of modern food science and the food industry.

Mr. Pollan elaborates by suggesting you probably are not eating real food if the following general rules of thumb apply:

  • Your grandmother or great-grandmother would not recognize the ingredients as food.
  • It contains chemical additives and or corn and soy derivatives.
  • It contains additives that you would not cook with yourself or that you do not recognize (e.g., ethoxylated diglycerides, cellulose, xanthan gum, TBHQ (tertiary butylhydroquinone)).
  • It contains high fructose corn syrup or it contains any sugar or sweetener listed in the top 3 ingredients (e.g., barley malt, beet sugar, brown rice syrup, cane sugar, corn sweetener, dextrin, fructo-oligosaccharides, fruit juice concentrate, glucose, sucrose, invert sugar, polydextrose, sucrose, turbinado sugar, organic sugar, raw cane sugar, etc). The same applies for artificial sweeteners since they do not lead to weight loss and may heighten cravings for more sweetness.
  • A third grader cannot pronounce all of the ingredients.
  • Food products contain the wordoid “lite” or terms “low-fat” or “non-fat” in their names. Many low-fat and non-fat foods are higher in refined carbohydrates (sugar). Excessive carbohydrate intake is more strongly associated with weight gain, obesity, and secondary illness that go with them than consuming fat. Eat the real thing in moderation.
  • It has a long list of ingredients (this is different from following a recipe).
  • It is an imitation product and or contains imitation ingredients instead of the real thing (e.g., edemame vs. soy mock meats; hydrogenated oils (fake fats) vs. virgin coconut oil, artificial sweeteners vs. honey).
  • It is advertised on TV.
  • You found it in the peripheries of the supermarket and not in the middle aisles of the store. Processed foods dominate the center aisles while cases of mostly fresh foods line the walls; exceptions include food products like yogurts flavored with high fructose corn syrup and margarines containing corn/ soy oils and hydrogenated fat.
  • It will not eventually rot.
  • You got it through the window of your car.

Melt® Organic Buttery Spread easily qualifies as real food even though it is intended as a replacement for butter (and therefore could be considered an imitation food).

With that said, Melt® Organic Buttery Spread is a far cry from the margarines of our parent’s generation.

  • Melt is organic, non-GMO (!) and contains no hydrogenated oils, artificial ingredients, synthetic preservatives or corn/ soy derivatives and it never will.
  • Melt is made with only wholesome ingredients like virgin coconut oil, flax oil, and others, providing you with a balanced combination of organic saturated, monounsaturated, and polyunsaturated fats in a rich and creamy format that is a pleasure to eat.
  • Melt offers an Omega 6 to Omega 3 ratio of 2:1, which you simply do not and will not see matched by any other food product in this part of the grocery store.

We hope you enjoy Melt® Organic Buttery Spread’s goodness and look forward to seeing you in the grocery store!

Go to www.meltbutteryspread.com for more information.

 

Melt is a Zino Society 2011 Forum Finalist!

Tuesday, October 25th, 2011

I don’t know about you, but I try to be as health-conscious as possible and limit the amount of saturated fat I eat.  Which, sadly, means almost never using butter.  But thanks to Meg Carlson and Prosperity Organic Foods, I can now use Melt, a butter substitute made of healthy fats and oils on everything!

According to Meg, Prosperity Organics “was born from an authentic need…after debilitating digestive disorders meant giving up butter and other favorite foods.”   Melt features “virgin coconut oil and flax seed oil” and is already being carried in a grocery store near you.  Seattle folks, look for it at QFC.

Prosperity Organics presented at ZINO Society’s 2011 ZINO Zillionaire forum in September was chosen as one of six finalist companies for a $75K fund.  To be expected from a company whose culture is “passion” and differs from the competition in that “consumers trust [Prosperity Organics] because they believe the employees are real people with similar needs…”  Meg has big goals, should she receive funding: “we would accelerate the investment in field sales force and consumer marketing initiatives to more rapidly gain awareness and trial, build loyalty with our consumers, more rapidly commercialize our R&D pipeline and build a national brand sooner than our current plans project.” I’m sure this “small, aggressive, innovative company” can achieve that tall order.

Melt and Prosperity Organics will be successful because the company is “nimble and responsive to changes in market conditions…on trend with latest consumer preferences…addressing concerns about adult and childhood obesity…good stewards of cash…” Check out Melt’s website and watch for Meg’s products, designed with your health in mind on your local grocery shelves.

Please go to www.meltorganic.com for more information about Rich & Creamy Melt organic buttery spread and Prosperity Organic Foods.

 

For the Love of Baking

Friday, September 2nd, 2011

The topic of baking sticks has not always put a bee in my bonnet. Did you know that every butter substitute baking stick in the grocery store has partially hydrogenated oils? Look and see for yourself – even brands like I Can’t Believe It’s Not Butter, who have removed partially hydrogenated oils from their table spread/ tub version, still have them in their baking stick products. Why do I care? Consumption of hydrogenated and partially hydrogenated oils (a synthetic, “lab fat”) have been linked to numerous, preventable diseases like obesity, heart disease, diabetes type II, digestive disorders, ADHD in children, and so on. Ingestion of small amounts of partially hydrogenated oils matter: according to Hu et al. (N. Eng. J. Med. 1997, 337:1491-1499), for each 1% increase in fat intake, trans fats (i.e., hydrogenated and partially hydrogenated oils) increase the risk of coronary heart disease approximately 46% versus only 3% for equivalent amount of saturated fat. When the front of any food package says “No Trans Fats”, yet lists partially hydrogenated oils in the ingredient deck, it is because the FDA allows a “No Trans Fat” statement when there is less than 0.5g per serving of trans fat (i.e., industry “loophole”). Baking sticks… who knew?!

Healthy Grilling: A Way to Beat the Burn

Tuesday, June 14th, 2011

Burned Corn Summer is finally underway, full of warm evenings and outdoor fun.   Foodies and men that otherwise never touch a spatula are heading outdoors to fire up the grill.  But beware the charred burgers and blackened fish.  Cooking food on the grill can add up to some serious concerns about carcinogens.

Luckily there are some ways to cut unhealthy chemicals out of the party when you turn on the grill.  Choose smaller cuts of meat to reduce cooking time.  Pick less fatty meats, because lean meats don’t drip as much fat, causing less carcinogenic build-up on your meal.  Clean your grill rack regularly to avoid caked-on charred residue and try placing a layer of aluminum foil between your food and the rack, poking holes in it to let juices flow down, but keeping the bulk of your meat free from blackening.

Instead of grilling your veggies, which when charred can be as unhealthy as well-done meats, steam them inside and give them a dollop of Melt for some coconut oil health benefits.  You and your family and friends will get less exposure to cancer-causing substances and more good stuff, like omega-3’s.     

Good Fats, Bad Fats: How to Choose.

Monday, June 6th, 2011

Picture 1 Good Fats, Bad Fats: How to Choose. Which fats you should be eating more of and where to find them.

Ann Harding of Health.com writes, "Eating fat can be heart-healthy if you pick the right kind of fat." She continues with providing an overview of the fats to limit (Saturated fats, Cholesterol), eliminate (Trans fat), and get more of (Unsaturated fats, Polyunsaturated fats, Omega-3 fatty acids).

Her article provides suggestions for healthy substitutions. Check it out at here. At Prosperity Organic Foods, we promote foods with Organic Virgin coconut oil, virgin coconut oil, and anything that has coconut oil health benefits. We want to know what choices you are making to get more good fat into your diet?

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