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Old 05-12-2005, 02:51 PM   #151
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The cauli-rice sounds awsome - and bless you, makeup, you posted a 1 serving recipe (very hard to find for us single people )

Tam
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Old 05-13-2005, 11:39 AM   #152
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Quote:
Originally Posted by EMILY49
... I have had 6 tbsp. today for my first day.
I know this is probably too late to help...but you should really start slow with 1 T a day, and work your way up to 6. That was probably why you felt sick! Hope you're feeling better now!
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Old 05-13-2005, 01:34 PM   #153
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Quote:
Originally Posted by tammay
The cauli-rice sounds awsome - and bless you, makeup, you posted a 1 serving recipe (very hard to find for us single people )

Tam

I have been making this every day of this week for lunch!! The coconut oil just gives it this wonderful, melty texture and flavor. I topped it with some shredded cheese today. Yowza!
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Old 05-14-2005, 01:45 PM   #154
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I NEED TO FIND CANADIAN COCO HEADS FOR LINKS TO VCO PURCHASES?

HI THERE,
I need fellow coco's to advise me where in BC, actuali Maple Ridge if u might be near me to find better prices or links here in Canada to purchase my VCO in quantity and prices.

It cost me $20 for a 16oz container of VCO and I also would like to find one with a tamer coco taste.

Please help me whomever, wherever you are.

Thanks sister coco's or fellow coco's!!
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Old 05-14-2005, 01:59 PM   #155
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Hi Emily,

Which brand did you buy? I am using Tropical Traditions but just ordered Pilgram's Pride with a real good deal buy 2 get 2 free so I tripled it for 9 16 ozers at 51.80. Praying I like the taste but CarolynF said I would.
I just made a large amount of bark/fudge ? not sure which and added benefiber. I used condensed cream coconut, coconut milk, coco, stevia and splenda. I am a fiber freak as my Sister passed away with colon cancer at 62.
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Old 05-14-2005, 02:01 PM   #156
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Hi Emily,

Which brand did you buy? I am using Tropical Traditions but just ordered Pilgram's Pride with a real good deal buy 1 get 2 free so I tripled it for 9 16 ozers at 51.80. Praying I like the taste but CarolynF said I would.
I just made a large amount of bark/fudge ? not sure which and added benefiber. I used condensed cream coconut, coconut milk, coco, stevia and splenda. I am a fiber freak as my Sister passed away with colon cancer at 62.
Lainey
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Old 05-14-2005, 03:41 PM   #157
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Just wanted to say i made the cauli-rice for the first time this afternoon and it was awsome!!! I did a more asian style, omitting the promiscuity (since I don't eat processed meats) and added 1 oz of green onion instead, along with 2 tsp soy sauce and a dash of ground ginger.

Tam
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Old 05-15-2005, 11:16 AM   #158
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Quote:
Originally Posted by Norfolk Mermaid
Which brand did you buy? I am using Tropical Traditions but just ordered Pilgram's Pride with a real good deal buy 2 get 2 free so I tripled it for 9 16 ozers at 51.80. Praying I like the taste but CarolynF said I would.
I just made a large amount of bark/fudge ? not sure which and added benefiber. I used condensed cream coconut, coconut milk, coco, stevia and splenda. I am a fiber freak as my Sister passed away with colon cancer at 62.
Lainey
Wow what a good deal. I live in Canada tho.

I bought OMEGA NUTRITION, Certified Organic, Virgin Coconut Oil and it was over $20
I am out now so am going to call around here before buying a small one to tide me over till I can order from somewhere. Just not sure where to order and hoping to order from a Canadian manufacturer to save some $$$ on shipping.

Any info would be great!!
Thanks, Emily
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Old 05-15-2005, 12:40 PM   #159
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Just so y'all know, coconut oil works great for buffalo wings in place of butter.

(urp.)
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Old 05-16-2005, 01:24 PM   #160
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I always use the expeller-pressed coconut oil instead of butter for my wings. DH doesn't like the fragrance of the VCO much so the non-fragrant variety gets much more use in my kitchen.

I also made some killer chocolate dipped strawberries yesterday - some BIG luscious fresh berries, which I washed and dried; then I took a LC milk chocolate bar and broke it up, nuked it with a tablespoon of coconut oil in a small custard cup, then dipped each berry and placed on waxed paper on a cookie sheet. Put that in the fridge to firm them up. Heavenly dessert!

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Old 05-16-2005, 02:18 PM   #161
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Char,
Which bar? some of them are horrid. Hersheys is yummy.
Lainey
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Old 05-17-2005, 01:10 PM   #162
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Coconut Shrimp?!?

WOW- I just started hearing all about the coconut oil and thanks to you folks, I've been well educated on this thread alone!
Do any of you have a recipe for coconut shrimp?
Also are there any carbs in CO?
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Old 05-17-2005, 08:40 PM   #163
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I saw Alton Brown make this on his show last Saturday night and I thought it could easily be converted to low carb.

Erin---


Coconut Shrimp with Peanut Sauce Recipe courtesy of Alton Brown


Recipe Summary
Difficulty: Medium
Prep Time: 25 minutes
Cook Time: 15 minutes
Yield: 4 to 6 servings

24 large (15 to 20 count) shrimp, peeled, deveined, and butterflied
1/2 cup cornstarch
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground white pepper
1/4 teaspoon cayenne pepper
4 egg whites
2 1/2 cups sweetened shredded coconut, or 2 1/2 cups shredded fresh coconut
Canola or peanut oil, for frying
Peanut Sauce, recipe follows

Pat the shrimp dry with a paper towel. In a small bowl combine cornstarch, salt, pepper, and cayenne. In a separate bowl, whisk the egg whites until foamy. In another bowl, place the coconut. Coat the shrimp with the cornstarch and shake off any excess. Dip into the egg white and then press into the coconut to get full coverage. Try to keep 1 hand dry, this will keep things a little cleaner.
In a large pan, heat the oil to 350 degrees F and gently submerge the shrimp, 6 at a time. Fry for about 3 minutes or until golden brown. Remove them to a rack to drain. Serve with Peanut Sauce.


Peanut Sauce:
1/4 cup chicken stock
3 ounces unsweetened coconut milk
1 ounce lime juice
1 ounce soy sauce
1 tablespoon fish sauce or 2 to 3 anchovies, ground
1 tablespoon hot sauce
2 tablespoons chopped garlic
1 tablespoon chopped ginger
1 1/2 cups creamy peanut butter
1/4 cup chopped cilantro

In a food processor, puree the chicken stock, coconut milk, lime juice, soy sauce, fish sauce, hot sauce, chopped garlic, and ginger. Add the peanut butter and pulse to combine. Fold in the cilantro and keep refrigerated until ready to serve.
Bring sauce to room temperature and serve with coconut shrimp.

Yield: approximately 2 cups
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Old 05-18-2005, 08:18 AM   #164
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Quote:
Originally Posted by carissa_konrad
WOW- I just started hearing all about the coconut oil and thanks to you folks, I've been well educated on this thread alone!
Do any of you have a recipe for coconut shrimp?
Also are there any carbs in CO?
No carbs in CO. Here's my coconut shrimp recipe.

Coconut shrimp-4 servings
32 med-large shrimp (I bought frozen easy-peel shrimp, 31-40 per lb), thawed, peeled, and drained on paper towels.
1 egg, beaten
1 Tab. coconut Davinci's syrup, (or a little coconut extract)
6 drops of liquid Splenda, or 1 packet dry
1/2 cup flour substitute, such as Carbquik
1/2-2/3 cup LC beer
1 1/2 tsp. baking powder
2 cups unsweetened coconut- I got mine at the health food store
1/4 cup coconut Davinci's syrup
oil for frying (I haven't made this since starting CO, so I used to deep fry in Canola oil. Now I would pan fry in CO.)

Pour 1/4 cup coconut Davinci's over the coconut and mix well. Set aside. In med. bowl beat egg, add 1 Tab. Davinci's or extract, Splenda, flour sub. baking powder, and 1/2 cup beer. If batter is too thick, add a little more beer, up to a total of 2/3 cup.
Dry off each shrimp, dip it in the batter, then in coconut, pressing gently to adhere. Lay shrimp on baking sheet lined with waxed paper or foil. Repeat with remaining shrimp. Chill at least 30 min. Heat oil, (not sure of temp. as my deep fryer automatically goes to the proper temp. but probably 375. Fry in batches for 3 minutes. These were so pretty and so good! Just like a restaurant! I made a dipping sauce of SF apricot preserves, chili-garlic paste, and soy sauce. I've also used this with chicken tenders.
Hope you enjoy!
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Old 05-19-2005, 08:24 AM   #165
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Does anyone know the shelf life of coconut oil? I think I've had mine for about 2 years. I couldn't stomach eating it alone. Having all these yummy sounding recipes makes me want to start using it again.
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Old 05-19-2005, 09:20 AM   #166
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I know it has a long shelf life, it might have a date on it. I have heard 2 years or longer.
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Old 05-19-2005, 11:26 AM   #167
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I read at TTraditions that it was good to 3 years- someone had used it after that long and it was in perfect condition. MAN, that impressed me.
Lainey
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Old 05-19-2005, 09:15 PM   #168
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Thanks, Buffy and Norfolk for your replys. I'm anxious to start trying these recipes.
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Old 05-19-2005, 09:35 PM   #169
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Hi Pam, My Pilgram's Pride Virgin Oil came today and it had a date for use to 2008.
Lainey
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Old 05-20-2005, 08:02 AM   #170
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"Magic Shell"
1 Tab. CO
2 Tab. Minicarb chocolate chips
Melt CO and chocolate chips together in microwave for 25-30 sec. Stir till smooth. Pour over scoop of LC ice cream. Optional: sprinkle a tsp. of chopped nuts over.
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Old 05-20-2005, 02:22 PM   #171
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Peanut Butter Cups
1 stick (1/4 cup) unsalted butter, substitute EPCO
1 square unsweetened chocolate
1/3 c. Splenda
1 Tbsp heavy cream
1/4 c. peanut butter
pecans, optional

Melt butter, chocolate and Splenda in the microwave. Stir in cream and peanut butter.
Line 6 muffin tins with cupcake liners. Place 2 or 3 pecans at bottom of each tin. Divide chocolate mixture between the 6 tins. Freeze until firm. Keep stored in the freezer and eat them right from the freezer as they will melt quickly.

I made these in mini muffin pans instead and ate 2 or 3 per serving.
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Old 05-20-2005, 02:30 PM   #172
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Coconut Bark

2-3 tbsp. minicarb chocolate chips, melted
2 tbsp. vco, melted
a squirt of fiberfit
unsweetened coconut
chopped pecans

Mix well and spread onto foil covered plate or use a silicone pad and freeze till firm. Break apart and enjoy!

I usually guess at the amounts of shredded coconut and pecans - may a tbsp. or 2. I also estimated the amount of vco and choco chips. I've never had a batch that was bad but you will need to use the amounts that taste good for you.
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Old 05-20-2005, 08:48 PM   #173
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Emily49-
I live in Surrey and get Omega Nutrition, expeller pressed coconut oil at Corner Stone Natural Foods, near Guildford for $14.99 for 32 oz. It has almost no coconut taste and is great. See if there are any natural food or health food (not GNC or Nutrition House) on your side of the river.
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Old 05-20-2005, 09:44 PM   #174
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hey there fellow friend coco head

Hi thanks for your note
I did get some here at a health food store here in Maple Ridge .
Same one you got but paid $18
Good to know there is cheaper out there as I just got mine last Sunday and it is half gone.
Thanks again
Emily
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Old 05-20-2005, 09:47 PM   #175
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Quote:
Originally Posted by mamachi
Emily49-
I live in Surrey and get Omega Nutrition, expeller pressed coconut oil at Corner Stone Natural Foods, near Guildford for $14.99 for 32 oz. It has almost no coconut taste and is great. See if there are any natural food or health food (not GNC or Nutrition House) on your side of the river.
hi again,
so when did you join and how did you get on to co?
you can write me privately if u like so we don't bore the girls on here.......
Its a nice site and a nice group..........
I read every day but don't have a lot of time to write.......
love the recipes
and I have lost inches since starting the CO but only 4 lbs.......but I don't care because it feels like I have lost 10
woo hooo
'good bye butt, and good bye hips..........lol
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Old 05-21-2005, 09:44 AM   #176
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ERIN, that Alton Brown recipe sounds great! Can't eat shrimp but plan to try it this weekend with chicken strips (from thigh meat, breast too dry for me!) only need ginger & cilantro. Plan to use designer whey pp for the cornstarch. (anyone have another suggestion?)...will definitely report results & add pics if the kids will help me post them...I love Alton's shows, with his "scientific" answers to food !...AND ABSOLUTELY LOVIN' THIS CO THREAD...WHAT FANTASTIC IDEAS...KEEP 'EM COMING FOLKS!
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Old 05-21-2005, 10:20 AM   #177
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OK bigmomma, Alton Brown is mine! Do you hear me. MINE MINE MINE. hee hee I love that Guy and am saving my pennies to get ALL of his DVD's. (over $200.00). His show on eggplant changed my life. I am kidding of course but I did put a WHOLE LOT of eggplant in the garden.
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Old 05-21-2005, 10:42 AM   #178
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Bigmomma - Yum, what a great idea to sub chicken strips for the shrimp! Be sure to let us know how it turns out. I was thinking I would substitute the cornstarch with Carbquik or a Jena Marie flour blend, but protein powder should work just as well.
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Old 05-21-2005, 03:35 PM   #179
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Quote:
Originally Posted by EMILY49
hi again,
so when did you join and how did you get on to co?
you can write me privately if u like so we don't bore the girls on here.......
Its a nice site and a nice group..........
I read every day but don't have a lot of time to write.......
love the recipes
and I have lost inches since starting the CO but only 4 lbs.......but I don't care because it feels like I have lost 10
woo hooo
'good bye butt, and good bye hips..........lol

Hi Emily,
I've been mostly lurking on these boards for quite some time but decided to start posting when I found that there are other Canucks here that face the same problems I have such as lack of lowcarb products, ridiculously higher prices,etc. I started coconut oil about a month ago after reading about it on the challenge thread and like you, have only lost a few pounds, but seem like I have lost inches and feel much better.
I also read almost every day but as we are on the west coast, most people are not online when I am, so haven't posted up till now.
Glad I found a fellow Cdn close to home.

Roz
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Old 05-21-2005, 07:01 PM   #180
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CocoNUTT here too!

I love coconut oil. OOOOOH the coconut coated scallops, shrimp, and chicken are to die for.

I went wild and coated some eggplant with it but I was the only one that liked that particular dish.
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