Blending Coconut Oil (my favorite miracle food) into Nut Butter!

Most of us know how important it is to buy only natural peanut butter.  The dangerous trans-fats that are added to most commercial peanut butters (partially hydrogenated oils) are toxic to our bodies.  That said, have you purchased a natural nut butter and been disappointed with how difficult it is to stir in the separated oil? (I know, I know, there are some brands of natural butters that don't require stirring.  But when I find a deal, I can't pass it up.) This month at my favorite discount grocery store - they've had a great selection of almond butter and cashew butters at a GREAT price.  Cashew butter is normally WAY expensive, so I stocked up.  The only bummer was, when I got it home, I realized it was UNSALTED.  Hmmmm..  not so good.  It was also REALLY hard to stir.  The cashew butter beneath the oil was tough to blend in.  So, I set out to remedy the situation.

I dumped out the whole jar into my kitchen aid mixer.  Added my kosher salt.  And it occurred to me. ... I could blend this, but what would make it creamier and easy to spread?

COCONUT OIL!

I did a little happy dance, and then spooned in 3 heaping tablespoons of Virgin Coconut Oil to the butter blend.  It whipped up beautifully.  I added maybe one tablespoon of honey, as well (not really necessary) - but when I poured it back into the jar and tasted it,  I was in heaven.  The oils have not separated after this, and the jar is almost empty already!

Before I move on, I must stop and tell you why we could not live without this miracle food (Coconut Oil)  in our home.  Here is a book that goes into great detail about how amazing Coconut Oil is for your health.  One of the primary reasons it's so amazing, is that it's rich in Lauric Acid (which helps in preventing various heart problems including high cholesterol levels and high blood pressure. )   It is important to note - if you want the health benefits of the oil - only buy Virgin Coconut Oil.  Regular 'Coconut Oil' may be more affordable, but it's usually been refined and the structure has been altered.  Read more about that here.

• It is useful as a supplement (some people actually take 2 tablespoons per day) to prevent weight gain, and boost their metabolism!
• It has natural antiviral, antibacterial & antifungal properties - so we use it on any cuts and scrapes to prevent infection (as well as Silver Sol gel).
• It is wonderful for the skin - as a moisturizer or massage oil.
• I even use it in a natural deoderant recipe - that works 10x better than all of the natural deoderant brands I've tried!  (I will share this soon)
• As far as cooking goes, it is one of the stable oils at high temperatures- so we will sautee with it.
•  I also subsititute coconut oil for butter in many of my baking recipes.  (I have a to-die-for chocolate almond flour coconut cookie recipe to share that calls for it).
• And one last Coconut Oil idea:  popcorn.  Melted coconut oil on your popcorn in place of butter is so, SO good!

I could write an entire post on the benefits of Coconut oil - but here is one more article that tells more detail.  If you google 'health benefits of coconut oil' you will be amazed at what you'll find!  To sum up - try to find ways to incorporate this wonderful superfood into your diet!

Back to the cashew butter.  You can add Coconut Oil to any stiff-and-hard-to-stir nut butter in your pantry.  Do you like the flavor of nutmeg or cinnamon?  Add it!   Have fun experimenting...

Simple Teriyaki Chicken with Stir-Fry

Don't you love it when you make a simple, healthy meal that is ALWAYS a hit?  This is one of my go-to dinners.  It's SO flavorful and simple - and it kinda makes me feel exotic to use so much fresh ginger.

Here's how:

• Make Sauce (recipe below)  & pre-heat oven to 350.
• Whack a large number of bone-in, skin-on chicken thighs (preferably free-range) in a large baking dish.  Keep the skin on, people.  Remember.  Healthy animals that have been raised well produce fat that is healthier for you.  The way the skin gives off flavor will create a wonderful sauce.  *TIP*  You can make this with frozen chicken just as easily - just give yourself an extra 30-40 minutes for it to bake!
• Pour sauce over chicken and sprinkle with raw sesame seeds.  Bake for approx. 40-60 minutes - or until skin is crispy and brown.
• While chicken cooks, chop desired veggies for stir-fry.
• Chop up at least 2 inches of fresh ginger, and a couple of cloves of garlic.  Sliced green onions - but I like to add red onion chunks, too.   Try to cut your veggies into similar sizes so they cook at the same rate.
• Drizzle some coconut oil (read more here about healthy oils/fats to cook with) in a large pan or wok on med-hi heat until oil is hot but not smoking.
• Throw in onions, garlic and hardest veggies (like carrots & celery) first.  I separate my veggies in bowls according to how quick they cook - so they go in the pan in stages.  (Nothing worse than over-cooking your zucchini because the carrots weren't done)
• Throw in the quicker cooking veggies (like zucchini & broccoli florets). With the heat still up high, and add a small mixture of (even less than )1/4 cup water, soy sauce and a drizzle of toasted sesame oil into the pan.  
• Put the lid on and steam. *IMPORTANT* :  The very instant those quicker cooking veggies are done  (bright green and still a bit crisp), pick up that big steaming pan of veg and dump it out onto a serving platter.  If you don't - it will continue to cook in the pan and become a soggy mess.

THICK TERIYAKI SAUCE RECIPE:

• 2 cups water
• 1 cup soy sauce (I use Liquid Aminos)
• 2-3 fresh garlic cloves, chopped
• 1-2 inches of grated, fresh ginger
• 1/2 - 2/3 cup honey (to taste)
• 2 tablespoons cornstarch or arrowroot powder (thickener) dissolved in 1/4 cup water
• 1 generous tsp. toasted sesame oil

Add water, soy sauce, sesame oil & honey to a sauce pan. Heat up and stir to dissolve honey. Add chopped garlic and grated ginger.  Dissolve thickener in water and add to the mix.  Stir with a whisk as it thickens.  It is ready to pour all over the raw chicken now, and bake!  (Don't forget to sprinkle the chicken with sesame seeds before you pop it in the oven.)

Serve your beautiful crispy chicken on a platter and sprinkle with green onion (for dramatic effect).  Goes great with a side of rice and the stir-fry!

Yum!  I'm hungry.  Happy Cooking!