Why Coconut Oil?

I’m back! The last couple of weeks have been crazy at work; I’ve been covering for someone on Vacation and of course someone who got sick. Let me say ten-hour days are not fun when there are too many of them consecutively. On the up side though I got a raise! A small one but one none the less and I’ve only been there for four months so I feel very much appreciated.

Now I’m back to my regular days off and I can finally perfect my Korean dessert, which by the way will be fantastic! I’ll give you a hint, it’s creamy and cold and no it’s not ice cream. Okay, okay…. It’s my Vegan spin on Patbingsu! I know it’s a relatively simple dish but I want to have sweet red beans that would rival any Korean mothers and shaved ice that had a little more oomph.

So now for todays post, I want to touch an ingredient that I’ve mentioned a couple of times – coconut oil. More specifically why I use it instead of other oils. – No preaching I promise.

By now I’m sure you’ve seen the coconut craze that is going on and wonder if it’s skillful marketing or the real deal. I think it’s a little of both. The water while good for you isn’t as great as it’s hyped up to being, since most brands add excessive amounts of sugar. The oil however is GREAT for you.

Coconut oil is great for your brain. How is that you ask? Well coconut oil is made up of primarily Medium Chain Fatty Triglyceride (MCT) fats. Which is a fat that is easily metabolized by our bodies and more specifically our brains. Usually our body has to work really hard to break down fats and glucose to feed our brains. This is because it has to be small enough to pass through something called a blood brain barrier. When it comes to MCT fats the body doesn’t have to work as hard because it easily passes through the blood brain barrier. In fact once it passes into the brain it actually works as a neuroprotectant.

There have been small scale studies done on Coconut oil and I look forward to hearing of some larger long term one’s. But so far the outlook is positive. Of course I’m not encouraging people to excessively eat fats but I am encouraging you to swap it for your usual oil whenever you can. Your brain will thank you for it.

Fun Fact – Did you know that human breast milk has a significantly higher amount of MCT fats than any other mammal? (It’s true! Google it!) In fact 25% of the fuel for a breast-fed infants brain comes from MCT fats.

3 Ways I’m Conquering Carbs

So I have a confession to make. I’m addicted to bread. I have no idea why but I constantly crave bread with butter and any kind of sandwiches. It’s kind of crazy because I rarely crave other starchy foods like pasta or potatoes – although I do have them a couple times a week. Lately I’ve been consuming roughly half a loaf if not an entire loaf of bread a day!

So in an effort to kick my bread/carb addiction I’m trying a few tricks I picked up from being a competitive athlete as a teen. No I’m not on a diet but I do know that it’s better for my health not to spike my blood sugar with bread and other starchy foods. With that said I will still be having Pão de Queijo on the nights I cook Brazilian dinners. Before I start making more exceptions here’s my list : 

First I’m having breadless sandwiches. I’m swapping out bread for cabbage. Just add your filling roll up and dip in mustard or any other condiment that suits the sandwich. Cabbage not only has a really satisfying crunch but 2 large leafs have 43%DV of vitamin C and, 64% DV of Vitamin K. I find that when it’s a sandwich using the widely loved Seitan O’Greatness you get a bit of that wheaty taste you expect from a sandwich. 

Second I’m swapping my pasta for spaghetti squash. I never knew about this wonderful gourd unit recently but now that I’m “in the know” lasagna night is now spaghetti night and I’m loving it. It has the right shape and a nice crunch that’s oh so fulfilling. Not to mention even the most lazy vegetarians can make it. Here’s the YouTube video I watched to learn how to cook these. They are way to simple not to make!

Third I’m saying good-bye to my usual white potato mash and making cauliflower mash. Which tastes way better! I also love the fact that I can fill up half my plate with it and not worry about going into a food-coma. I’ll be inserting hyperlinks to my recipe shortly. Amazingly 1/2 cup of cauliflower has 46% of your daily value of vitamin C. So any vegetarians with colds out there might really benefit from a creamy cauliflower soup when your sick. I’ll be posting one in the coming weeks as it’s great on a crisp night by the ocean. 

 

I really hope these tips help you find new and interesting ways to cut bad carbs from your diet. Your body will appreciate all the extra veggies and believe it or not your palate will be happy too! 

Here I am

I’ve never really considered myself to be much of the blogging type, but after some gentle nudging from my boyfriend I’ve decided to take the plunge. So here it goes!

Nooch your grandma’s recipes is my way of of saying Not your grandma’s recipes. It’s not that I don’t love my grandma or that her breads and desserts aren’t great after years of practice, but like most people from her generation they aren’t all that animal or figure friendly.

I can’t say that I am 100% a vegetarian but that’s probably because I hate the fact that people treat their food like it’s a religion. I just prefer a veggie based diet because it makes me feel good and, it’s a heck of a lot cheaper. Not to mention mass produced farming makes me sad. So instead of being brought down by beef I opt for foods that make me happy. Isn’t that what foods all about anyways?