Tag Archives: healthy eating

Very true.

Happy Monday!



Roast Vegetables in Coconut Oil

You’re still cooking with olive oil, aren’t you? I thought so. Stop that now! First off, let me explain why cooking with olive oil, and eating other heated oils can be dangerous.

There are many, many different kinds of fats, some of which are more delicate, or less “stable” than others, meaning that they will go off more easily. The three factors that cause fats to spoil are heat, light and oxygen.
No matter how stable a fat is, it will always in the end, succumb to one or more of these factors and putrefy. Unless we’re talking about margarine, but who would ever eat that anyway? (YUCK!)

So why can’t we cook with olive oil? It has a low “smoke point”, which means that it will begin to burn at a relatively low temperature. As soon as any fat reaches its smoke point, it begins to break down and create free radicals – those horrendous, carcinogenic, unstable molecules that damage cells and cell membranes, and are associated with the development of conditions like atherosclerosis and cancer. SCARY right? Olive oil is not suitable for stir-frying, sautéing, or any other high-heat cooking. Pour it all over your salads for sure, but stop using it to cook today. Seriously.

What can you use? Coconut oil. It’s like the God of cooking oils. Coconut oil helps to balance hormones, stabilize blood sugar levels and boost the cellular healing process. It is also known to stimulate the thyroid and reduce stress on the liver and pancreas. This increases metabolism and helps us burn fat more effectively. Additionally, coconut oil increases our energy levels, due to its easy digestive process. AND you can cook with it. Bake, roast, fry, anything! You are free to use it anyway you like. Another freakishly delicious way of using it is mixing it in with my amaze balls. It’s like an explosion of chocolate coconut goodness.

If you want a really healthy and simple meal, roast up some vegetables (any that you like roasted normally) and add some slices of ginger for zing! Add coconut oil and let it roast. You will not believe the taste. MMM.

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Fresh beetroot and beetroot leaf salad.

I had such a lovely weekend in the garden harvesting veggies and herbs. We had a lot of beets. I think beetroots are a misunderstood vegetable. Do not confuse beetroots with the canned ones your g’ma fed you at Sunday family lunches (gross!). A fresh beetroot is almost sweet. They are SO versatile and brilliant in so many dishes, savoury and sweet (yes you heard me!).

I decided to make a fresh Summer-friendly beetroot salad to celebrate the sun. They are earthy and nutritious. If the flavour isn’t enough for you, what about the fact that specific anti-carcinogens are bound to the red colouring matter which supposedly helps fight against cancer? Beetroot also increases the uptake of oxygen by as much as 400 percent. The leaves are full of beta-carotene and other carotenoids! Delicious AND healthy.

Don’t throw away the leaves, they make for a wonderful salad.

The idea of this salad is to boil the beets so you can remove the skin easily. I chopped them into small pieces so that this was quick.

In the meantime I mixed up a crème fraîche salad dressing. You’ll need onions, garlic, dried fried onions, crème fraîche, salt and pepper, herbs of Provence, balsamic vinegar and extra virgin olive oil. Mix it all up!

Here are the portions:

– 25 cl crème fraîche
– 1 onion, chopped up very finely
– 3 cloves of garlic
– pinch of salt and pepper
– 3 tbsps of herbs of Provence
– 2 tbsps of balsamic vinegar
– 2 tbsps of extra virgin olive oil

When the beets are done, gently peel the skin off and slice them into smaller pieces.

Cut up the leaves and lay them in a big plate as a bed for the beetroots.

Add the dressing and you’re all set! I had some grilled eggplant and zucchini from the day before which I used to decorate.

We even had the perfect and romantic backdrop to accompany this glorious home-made meal. Oh and champagne, can’t forget the champagne! 🙂


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