Another thing to do with coconut oil and nuts and seeds . . .

[Guest guest]

I've written in the past about my recipe for what I tend to call

cocotreats, chilling a mix of coconut oil, cocoa and nuts, seeds,

spices and other goodies into cookies or " chocolates " .

One of the problems is that they have to be kept chilled, and so are

not very portable.

My latest trick is to mix the seeds and ground nuts, etc. that I want

to use into a jar of coconut oil that is about two thirds empty. I

mix it with a skewer, and add either more dry ingredients or oil to

bring to the desired consistency. I feel the oil must preserve the

dry ingredients to some extent. It can be taken on trips and eaten

with a spoon, or put on baking paper and chilled as treats.

I don't usually add sweetening or dried fruits at the moment, but the

potential for creativity with the ingredients is limitless.

I found with my coconut treats that if I was too busy or tired to mix

up a fresh batch when one lot came to an end it could be a long time

before I made up another batch. One help to overcome that was to have

the dry ingredients premixed, but even that didn't always help quite

enough. Mixing up the dry ingredients with the oil is a big help in

that regard. I use the 750 g. Niulife, and like the new jars which

are straight sided with no curves, and also have a wider jar mouth,

great for proper mixing and also for using a large spoon to take out

mix for putting on sheets to chill.

A question: I understand that ground flax seed / linseed goes rancid

very quickly - very, very quickly. Do you think that having it in the

coconut oil would tend to preserve it somewhat?

Best regards to all

Rowena

[Guest guest]

If you do not grind flaxseed, it will pass thru your gut undigested.

If you grind flaxseed, it tends to oxidize rather quickly. If the

crushed seeds are under the coconut oil, they are somewhat protected

from air oxidation. But I have no idea for how long they would be

safe to eat. Adding some liquid vitamin E might help some. However,

I do not know how much.

Alobar

On Tue, Feb 10, 2009 at 6:26 PM, fronwen6225 <fronwen6225@...> wrote:

> I've written in the past about my recipe for what I tend to call

> cocotreats, chilling a mix of coconut oil, cocoa and nuts, seeds,

> spices and other goodies into cookies or " chocolates " .

>

> One of the problems is that they have to be kept chilled, and so are

> not very portable.

>

> My latest trick is to mix the seeds and ground nuts, etc. that I want

> to use into a jar of coconut oil that is about two thirds empty. I

> mix it with a skewer, and add either more dry ingredients or oil to

> bring to the desired consistency. I feel the oil must preserve the

> dry ingredients to some extent. It can be taken on trips and eaten

> with a spoon, or put on baking paper and chilled as treats.

>

> I don't usually add sweetening or dried fruits at the moment, but the

> potential for creativity with the ingredients is limitless.

>

> I found with my coconut treats that if I was too busy or tired to mix

> up a fresh batch when one lot came to an end it could be a long time

> before I made up another batch. One help to overcome that was to have

> the dry ingredients premixed, but even that didn't always help quite

> enough. Mixing up the dry ingredients with the oil is a big help in

> that regard. I use the 750 g. Niulife, and like the new jars which

> are straight sided with no curves, and also have a wider jar mouth,

> great for proper mixing and also for using a large spoon to take out

> mix for putting on sheets to chill.

>

> A question: I understand that ground flax seed / linseed goes rancid

> very quickly - very, very quickly. Do you think that having it in the

> coconut oil would tend to preserve it somewhat?

>

> Best regards to all

> Rowena

>

[Guest guest]

>snip<

>

> A question: I understand that ground flax seed / linseed goes rancid

> very quickly - very, very quickly. Do you think that having it in the

> coconut oil would tend to preserve it somewhat?

>

> Best regards to all

> Rowena

>

Hi Rowena

I would use Chia seed instead of the flax seed. It's very stable.

Here is an article you might want to read:

http://www.naturalnews.com/022468.html

quote: " One advantage of chia is that because it has such a high

antioxidant content, the seeds stay stable for much longer, whereas

flax, for example, may turn rancid. Chia seeds can easily be stored

dry for 4-5 years without deterioration in flavour, odour or nutritional

value. You can substitute chia in any recipe that calls for flax. "

The article also answered my question about Chia gel. Thus far I have

only used it dry and ground up in a coffee grinder. It can be used

either way, depending on your recipe.

Best,

Dolores

[Guest guest]

I take chia gel for breakfast everyday, topped with avocado and some (very few)

berries.

 

[Guest guest]

wrote:

> I take chia gel for breakfast everyday, topped with avocado and

> some (very few) berries.

Sounds good . I'm going to try making the get next. I bet it

will work great for thickening the beef stroganoff I make in a crock

pot. I tried adding the dry, ground up seeds but it ended up lumpy.

The gel should absorb smoothly and gives lots of other options for

use. Thanks for the mention.

Dolores

[Guest guest]

Where is the best place to buy chia seeds?

Thanks,

Nell

________________________________

From: Bag <@...>

Coconut Oil

Sent: Wednesday, February 11, 2009 2:15:29 PM

Subject: Re: Another thing to do with coconut oil and

nuts and seeds . . .

I take chia gel for breakfast everyday, topped with avocado and some (very few)

berries.

 

[Guest guest]

They are very expensive in stores so i buy mine from websites.  I bought  my

last order from http://www.naturalremi-teas.com/ChiaSeeds.htm  and there is no

problem.  I have also bought from Hidalgo Foods, but they are more

expensive than natural remi-teas.  If you buy big sacks she, n, the owner

 can certify it is organic.  When the sacks are  opened to be divided into

different size bags, then she does not claim it is organic.  But it certainly

came from the organic sack.

 

 

[Guest guest]

Hello ,

Thanks for the information. How many pounds do you buy at a time and what is the

best way to sprout them?

Pat

________________________________

From: Bag <@...>

Coconut Oil

Sent: Sunday, February 15, 2009 8:36:02 PM

Subject: Re: Another thing to do with coconut oil and

nuts and seeds . . .

They are very expensive in stores so i buy mine from websites.  I bought  my

last order from http://www.naturalr emi-teas. com/ChiaSeeds. htm  and there is

no problem.  I have also bought from Hidalgo Foods, but they are more

expensive than  natural remi-teas.  If you buy big sacks she, n, the owner

 can certify it is organic.  When the sacks are  opened to be divided into

different size bags, then she does not claim it is organic.  But it certainly

came from the organic sack.

 

 

[Guest guest]

I buy 5 lbs at a time and there are two of us consuming them for breakfast at 2

TBSPs of seed each.

 

My hubby sprouts them this way: He puts paper towels on the tray then thoroughly

wets towels and spread the chia seeds there.  I now learned that the water you

use when sprouting gives minerals to the sprouts.  So we use the Osarka water

with  calcium/ magnesium/baking soda. We add a cap of hydrogen peroxide in two

cups of water when we spray it on later.  Do nut use the entire solution.  We

only spray enough to make sure towel is wet.  Do not allow the paper to be dry. 

It takes time before sprout comes out.  But we soak seeds in water with hydrogen

peroxide before we use the seeds so that sprouting time is shortened. Just

learned that adding vinegar or lemon or lime or anything acidic to sprouted

vegetables makes them lose some enzymes. 

 

[Guest guest]

,

 

My answer is below each quesiton. You don't have two but actually three

questions. :-)

 

Two questions:

1. Why does the addition of hydrogen peroxide to water accelerate sprouting?

 

I don't know the answer to that.  But when added to wet the seeds, it prevents

rotting/spoiling.

2. Ratio of water to hydro. perox.?

one cap (maybe 1/2 tsp) to 2 cups water.

3. Is losing enzymes in sprouts by adding vinegar, lemon, lime a good thing?

 

You want to ingest as much enzymes as you want coz this is very good for the

body.

 

[Guest guest]

Chantelle,

If you soak with h202, it speeds sprouting time. When you water seeds with

h202, it prevents rotting/spoiling.