If you ask someone the first thing that comes to mind for Paleo eating you’re most likely to hear “coconut oil”. In recent years, studies have found that – although a saturated fat – coconut oil (as part of a natural, non-processed diet) is much better for you than other oils such as Canola. We’ve recently tossed out all of our processed hydrogenated oils (trans fats) and switched to coconut and extra virgin olive oil. But are all coconut oils the same? I wanted to find out. This recipe features Dr. Mercola Extra Virgin Organic Coconut Oil specifically. I decided to prepare a stir-fry to best experience the flavor of the oil.
One thing I noticed is that Mercola Coconut Oil has more of a coconut aroma than other brands I’ve tried. I found that is due to the lack of deodorization Yes, some companies actually put coconut oil through a chemical process to take out the scent. In fact, unless the brand says otherwise it’s most likely RBD (refined, bleached, and deodorized). At times Sodium hydroxide is even used to remove fatty acids and prolong shelf life. Mercola coconut oil uses no refining, no added chemicals, no bleaching, deodorization or heat processing. It’s also nonGMO.
Yes. I know I it’s ‘coarse’ and not ‘course’. I had an I-can’t-make-words moment. Although, this would be totally acceptable spelling if you like to grind pepper while playing the back 9 at your local golf club. I have no excuse for ‘Himilayan’. I blame my keyboard. Bad, keyboard.
I seasoned each ingredient separately before adding to the pan one at a time.
As usual, I opted to hand flip the stir-fry as it cooked. I’ve found flipping instead of stirring keeps the veggies from becoming smashed (and it’s more fun).
The Mercola oil was delicious. Its a bit more firm in the jar than the brand I typically use because of the lack of processing, but melts at the same rate. It does seem to go farther and have more of a slight coconut flavor. For me, it added to the savory taste of this stir-fry. “But what if I don’t LIKE coconut?” My husband hates coconut. I mean hates it with a passion. It was one thing he was worried about when we decided to switch to Paleo. But, the Mercola flavor is so slight and smooth that he cooks his breakfast with it every morning.
- 1 zucchini, sliced or cubed
- 2 yellow squash, sliced or cubed
- 1 cup sliced mushrooms
- 1 pound small shrimp
- ¼ cup coconut, minced
- ¼ cup vegetable broth
- Himalayan Pink Salt, to taste
- Coarse ground black pepper, to taste
- ⅓ cup sliced almonds
- Coconut Flakes, unsweetened
- 1 bunch, asparagus
- 1 tablespoon Mercola extra virgin coconut oil
- Boil shrimp until pink (approx. 5 – 7 minutes) and drain
- Melt coconut oil in pan or wok over medium high heat
- Season vegetables and add to oil
- Add almonds and toss lightly
- Cook over medium heat for 15 – 20 minutes, tossing (or stirring) frequently
- Add shrimp and reduce heat to medium-low
- Add ¼ cup vegetable broth and cover.
- Simmer for 5 – 7 minutes until asparagus is tender.
- Add coconut flakes and additional almonds before serving.