When you hear the words "butter" or "coconut oil" you have been trained to think "heart disease!" Well, I am here to tell you we have been replacing these natural good-mood fats with rancid vegetable oils (corn/canola/soybean) overloaded with omega 6 fats. Butter and coconut oil, actually protect the omega-3s in our brain. Outside of mother's milk, coconut oil is nature's richest source of medium chain triglycerides (MCT); they are extraordinary fats because they are not processed by your body in the same manner as long chain triglycerides.
Coconut oil increases thermogenesis, which increases metabolism and produces energy. The medium chain fats in coconut oil goes directly to the liver and are immediately converted to energy, we call these KETONES. It also increases metabolism because it is easily absorbed and produces organelles in our cells.
We have studied cows and other animals with different fats:
Feed animals vegetable oils = put on weight and produce fatty meat
If you feed them coconut oil = very lean
Normal fat metabolism depends on bile salts that have been released from your gallbladder before broken down in your digestive system. Coconut oil bypass bile metabolism and go directly to your liver where they are converted into ketones.
The liver immediately releases KETONES into the bloodstream transported to the brain to be used as fuel.
BENEFITS OF KETONES:
Ketones = stable source of energy for the brain during periods of low blood sugar without the harmful neurological side effects associated with high blood sugar.
Ketones = preferred source of brain food in people affected by diabetes or any neurodegenerative condition such as Alzheimer's, ALS, Parkinson's, & Multiple Sclerosis. In these conditions, the brain can no longer use glucose for fuel so we need to use an alternative source...ketones!
Ketones = help heart patients recover from a heart attack and they can dramatically shrink cancerous tumors.
So let's use some flavorful coconut oil to help our brain and body!
SAUCE
1/4 cup lime juice
2 TBS organic Tamari (soy sauce)
1/2 tsp stevia glycerite (or 2 TBS Swerve)
1 TBS grated lime peel
"RICE"
1/2 cup macadamia nuts, coarsely chopped
1/2 cup unsweetened coconut flakes
2 TBS coconut oil, divided
3 eggs, beaten
1 TBS minced fresh ginger
1 1/2 cups chopped zucchini
4 cups cauliflower "rice"
1/4 cup chopped cilantro
SAUCE: Combine all sauce ingredients in small bowl. Set aside.
"RICE": Place the cauliflower heads into a food processor (click HERE to find the one I use), pulse until small pieces of 'rice.' Set aside.
Add 1 TBS of the oil to skillet; stir-fry eggs over medium heat 1 to 2 minutes or until scrambled but still moist. Remove eggs.
Add remaining 1 tablespoon oil and ginger to skillet; stir-fry 40 to 60 seconds or until fragrant. Add zucchini and cauliflower "rice". Increase heat to medium-high; stir-fry 2 to 3 minutes or until crisp-tender. Stir in sauce until combined. Stir in egg, cilantro, half of the nuts and half of the coconut. Serve topped with remaining nuts and coconut. Makes 6 servings.
NUTRITIONAL COMPARRISON (per serving)
Traditional Fried Rice = 510 calories, 59 carbs, 5 g fiber
"Healthified" Fried Rice = 204 calories, 9 carbs, 3.8 g fiber (5.2 effective carbs)
