Finishing my “official” week of bereavement, I turn again to Life, as my Uncle Nev would have wanted. But, this week when I have been focusing my thoughts even more than usual, I began looking and thinking about what else has been happening in Australia and if my Life would have been different had I stayed there.
Life there has certainly changed since my childhood, and after leaving Oz with my family as the 60’s began, Australia has continued to take on a more cavalier attitude toward food and drink that has resulted in her population recently surpassing America’s as the fattest population in the world!
I am sure that my Uncle Nev, as a brilliant and caring physician, as well as 2 of his children and several more of my other cousins, each of whom is practicing Medicine there now, fought and are fighting to help people, but I believe we must accept responsibility and truly help ourselves, by our daily choices. Pills and bypasses are not the answer. Understanding Nature’s healing foods is a big part of the equation, along with moderate unprotected sunshine, fresh air, clean pure spring water, moderate exercise and effective stress relief.
Australia has a wealth of native foods to share with the world. Many are relatively unknown outside her borders. But, there, coconuts are plentiful, and they could really help her population’s Health. The photo for this article shows organic coconut oil harvested in Fiji and sold in Australia, which makes me wonder if the Australians are protecting, harvesting and selling their own coconuts well enough.
As an integral part of my diabetes diet plan, unrefined, organic, extra-virgin coconut oil [UEVOCO] is really a Foundational Food for Humans and is necessary, in my opinion, for everyone’s Health, not just Type 1 and Type 2 diabetics because coconut is an alkalizing food and a potent source of anti-viral Lauric Acid, as well as having the ability all fats and oils have to NOT stimulate insulin activity during digestion. You also need to know the source of your oil and how it was processed; do NOT buy refined coconut oil, which is not healthy, in my opinion, and do NOT use hydrogenated coconut oil or other hydrogenated oils of any kind.
The concept of tissue pH is essential to Health; learn how and which foods are alkaline and how they can help dilute and neutralize the “acid” by-products naturally produced by even “perfect” metabolism, and also produced from lifestyle, stress and poor eating choices, the “acid” from each of which is killing people and making them fat and diabetic before that, as well as disrupting enzymes, hormones and other essential biochemistry in our body! This is according to the research of Dr. Robert O. Young, PhD.
Also, according to research at the University of Kerala, India, coconut, which has been used to heal in Ayurvedic Medicine (Humanity’s first medical system, now 5,000 years old), “Helps blood lipid balance by promoting its conversion to pregnalone, decreasing triglcerides”. I also successfully use UEVOCO to produce progesterone for me, after menopause; this helps “balance” any excess estrogen from any source.
For example, this is also useful to balance out the harmful excess of estrogen to both sexes, that:
___ over-weight people sequester and which is stimulated by fat cells
___ xeno-estrogens from plastic food containers which grab estrogen receptors and mimic estrogenic activity in male and female bodies (causing feminization and potential impotency in males and over-activity of estrogen in females resulting in higher tumor potential)
___ combat the estrogenic, carcinogenic (cancer-causing) ingredients in many sunscreens
Meanwhile, a lot of interest is being focused on coconut oil for fuel, especially in the South Pacific. What is it about humans that encourages us to use FOOD for biodiesel when many need the food to survive! Whether it is corn in America’s heartland or coconuts in the South Pacific, the problem is the same.
I am very ecologically conscious and I want to see the development of alternative energy technologies — way beyond solar, wind and wave technologies — all of these can already be instituted on grand scales, if we have the will and leadership.
But, my dream extends to the cutting-edge where:
___ The Japanese are now building on the work of an Australian who, at least a decade ago, built a water cell (Joe’s Cell), to power cars successfully (and the Japanese version recycles the water to use “again” as fuel!). This technology actually started in the late 1800’s. Why haven’t you heard of it? Good question.
___ Americans are making “new” oil, from algae, in a 3 day process mirroring what took Nature millions of years to produce!
___ I am concerned about tinkering “too much” with Mother Nature, tho’, and will reserve judgement about those who want to harness the Earth’s magnetic field, which is already lessening, with great deleterious impact on our Health, it seems.
These first 2 technologies will make a huge difference once they are ramped-up and being utilized well. Let’s hope that the venture capital is there to jump-start them and leave the bio-diesel to be made from plant vegetation by-products like cornstalks rather than corn, or coconut husks (already used for coir), not meat and oil. You need to agitate and get your voice heard in your country’s legislature and business community. Vote, and also vote with your money, supporting only politicians, business leaders, technologies and products that will make a better, safer world.
As I promised, here is the second part of the Coconut Oil recipe stash. Look for more recipes on the Web. It is important to find recipes that will form the foundation of your daily staples, so that you can substitute them for less healthy products containing polyunsaturated oils (yes, you read that correctly; the science about the purported “health” of polyunsaturated oils is quite flawed).
Enjoy! Share some of your own recipes here, too, if you’d like!
Best to all — Em
Australia: A Nation of Fatties
Japanese Make Water Car:
Powering Motors With Coconuts:
8 Servings 1/4 cup serving size
A secret to selecting perfectly ripe avocados: Look for slightly blackened ones that give just a little when you press gently on their sides. Avocados tend to be ripe before you think they are.
2 large ripe avocadoes, peeled, pit removed, and mashed
1/2 finely chopped, medium-size red onion
2 jalapeno peppers, seeds removed, finely chopped (optional) (keep hands away from eyes!)
2 T minced fresh parsley or cilantro
2 T organic lime juice
1/8 t or less freshly ground black pepper or equivalent cayenne
2 medium, organic tomatoes, finely chopped
1 medium clove garlic, minced
1 T unrefined, organic, extra-virgin coconut oil [UEVOCO], with a dash of olive oil*
1/2 t Celtic sea salt
In a large mixing bowl, combine all ingredients, blending well. Cover and refrigerate.
* Em – I believe it’s important to blend the 2 oils, so as the guacamole is chilled, the coconut oil does not harden up in larger pieces, whereas, in suspension with the olive oil, I think the spread will remain smoother. Use this technique for anything which will be chilled or re-chilled.
Based on: http://coconut-recipes.blogspot.com/search/label/Misc.%20Coconut%20Recipes
Dianne Ronnow’s Coconut Oil Vinaigrette
1/4 C red wine vinegar [Em: I prefer Bragg’s Organic Apple Cider Vinegar]
1/2 C liquified, unrefined, organic, extra-virgin coconut oil [UEVOCO]
1/2 cup organic, extra-virgin olive oil*
sea salt and pepper to taste
Wisk all ingredients together in a small bowl, then store them in glass jar in your refrigerator and
warm to room temperature before using.
Consider trying minced garlic, parsley, onion powder, chives, red pepper flakes, cayenne pepper, dill weed, Parmesan cheese, or Dijon mustard to the recipe for variations.
* Em – I believe it’s important to blend the 2 oils, so as the salad dressing is chilled, the coconut oil does not harden up in larger pieces, whereas, in suspension with the olive oil, I think the dressing will remain smoother. Use this technique for anything which will be chilled or re-chilled.
Original Based on: http://www.101cookbooks.com/archives/coconut-macaroon-pancakes-recipe.html
and this version is at her coconut-recipes.blogspot.com site listed above
Diane Ronnow’s Coconut Pancakes
Look for shredded coconut where each thread is thin and at least 1/2-inch long. Do not get coconut flour or anything dusty or fleck-like.
If you make the batter the night before, the batter will thicken up quite a bit. So, give it a stir, but dont worry about it beyond that. Drop little scoops onto the griddle – they will flatten out when they come into contact with the heat.
They go from golden to burnt in a flash, so stay attentive.
She uses whole wheat pastry flour for this recipe but you can substitute all-purpose flour or regular pastry flour.
Possible variation: Add lemon zest, or ginger, and/or toasted, chopped macadamia nuts.
1 14-ounce can of organic coconut milk
2 T honey (Em: use equivalent agave nectar)
1 /4 C flour
3 C organic, unsweetened, dried, shredded coconut
scant 1/2 t fine grain sea salt
2 t organic baking powder, [no aluminum type, like Rumford’s]
3 large eggs from chickens which were cage-free, vegetarian fed, whisked in a medium bowl
In a small saucepan heat the coconut milk and honey [agave], bring barely to a simmer.
In a separate large bowl combine the flour, coconut, salt and baking powder. Then, stir the coconut milk into the flour mixture.
Immediately, whisk about 1/3 cup of the coconut mixture into the eggs. Now quickly mix the eggs back into the large bowl of coconut batter. Stir until well combined. You can do this the night before if you like.
Heat a non-stick (or very well-seasoned) skillet, pan, or griddle to medium-hot and brush it with a bit of butter. To test for the right temperature, if a drop of water popped onto the pan starts to dance, you are in the ballpark.
Drop a heaping tablespoon of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.
Makes dozens of silver dollar sized pancakes, or a dozen or so larger ones.
Crunchy Granola Bars
(NOTE: since this flour and these oats are not soaked, we do not recommend consuming this product frequently as it can be disruptive to your gastro-intestinal tract) [Em: check out other granola bar cooking techniques to see if they are soaked first. I see no reason not to soak the oats.]
3 C organic rolled oats
1 C whole wheat pastry or spelt flour
1 C organic, unsweetened, unbleached, shredded coconut
1 t baking soda
½t Celtic sea salt
1/3 C organic butter, melted
1/3 C unrefined, extra-virgin, organic Coconut Oil [UEVOCO], melted
¼C cane sugar, like Rapadura or Succanat [Em: or better, equivalent low-glycemic agave syrup]
½ C honey or maple syrup [Em: use more agave, if needed at all]
1 C chopped almonds, pecans or walnuts
½ C organic raisins, optional
Combine all the ingredients and put in a buttered 9 X 13″” baking pan. Press down and even out. Score the top lightly into serving-size pieces. Bake at 325 degrees F. for 30 –– 40 minutes, until it is nicely browned. Cool completely in pan before cutting all the way through.
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