I'd like to consume more fat for breakfast, which is currently just wild smoked salmon over two rice cakes. (Rice cakes are not ideal, but I need something quick and I'm allergic to eggs and dairy anyway.) Coconut oil would be great as sort of "cream cheese," but its slightly sweet smell nauseates ever since I gave up sugar. Has anyone developed recipes for a savory coconut oil spread?
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I think I would just play with flavors you already know you like. Of course, start with salt and pepper, then just raid the herbs and spices in your pantry. You might think of using some liquid aminos as well. Would give it a nice asian flair and would most likely mask the sweet smell and taste with some saltiness and depth, plus making it a bit more spreadable. Just like with Soy sauce, a little goes a long way.
What about a variety of pestos using coconut oil? the added fat from the nuts would probably help keep it at a better spreadable consistency. Scramble in eggs, spread on a protein, top tubers..
Off the top of my head:
- cashew, garlic, chive
- cilantro, pumpkin seeds, lime juice, garlic-
- arugula, almond, lemon zest, garlic-
- jalapeno, ginger, macadamia nuts, lemon zest, basil, mint, cilantro-
You can pretty much make pesto out of anything. I've used kale, whatever herbs I have on hand, added tomato, roasted eggplant, etc. Mix, match, subtract, add.
These combos, or any for that matter, should mask any coconut flavour/smell. Also, any other oil will work. Avocado and macadamia nut oils would be awesome.---
skip the coconut and use slices of avocado. you can sprinkle on a little pepper or cayenne or powdered garlic or....avocado is great with salmon.
How are you with ghee? You could just use ghee or perpaps mix ghee with coconut oil, herbs and spices etc. Alternatively, you could buy refined coconut oil which has less of a taste / smell and perhaps mash this up with something. An avocado, salt, pepper and some chili might be quite nice. Avocado seems to be quite a good carrier for different flavours so there is plenty to play around with here.
As for other fats, my grandma always used to make me beef dripping sandwiches whenever I went to visit (nowadays I just sit with a pot of dripping and a spoon...!).
What are your thoughts on chocolate and coconut? I make these "fudge meltaway" type treats with the following recipe, which isn't incredibly sweet... but I can understand if the coconut oil itself is too sweet.
Take some coconut oil and put it over heat. I usually leave mine in the fridge, so I cut a chunk off from there and bring it to slightly warm.
Chop up some walnuts (or another nut of your favor) and put them in a glass dish.
Once the coconut oil is slightly warm, toss some dark chocolate (I do about 85%) in with the coconut oil. Don't let the oil get too hot, but make sure the chocolate melts. Adding honey or so is entirely optional and not necessary.
Pour the melted chocolate coconut mixture into the walnuts and then toss it in the freezer.
Cut the pieces up and you'll have coconut-based chocolate walnut bars that melt in your mouth.
I suppose you could exchange the chocolate for nothing... or something more savory. It wouldn't be a spread, but it's easy to down a lot of.
- I would also recommend trying out some turmeric, cardamon and cinnamon instead of chocolate for a chai-like savoryness.
I use coconut oil for epilepsy. This is my spread:
melt 1c EVCO with Italian dressing, the most natural kind, bottled. Freeze a metal bowl, then put the melted mix in the metal bowl and stir constantly as it solidifies. Add salt and pepper as it's cooling.
Favorite way to eat it: spread in a spring roll wrapper, generously, with raddishes sliced paper thin on a mandolin.
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