One of the ways to include more coconut oil into your diet is to use the following oil mix that Mary Enig recommends. It contains equal amounts of coconut oil, extra virgin olive oil, and sesame oil. Once the melted coconut oil is mixed with the other oils, it stays liquid in cooler weather (though the oil will sometimes get a little cloudy in cold weather, it still works great).
I have been experimenting with it lately, and have enjoyed using it in a variety of dishes. I especially like it in cooked dishes, such as using it for sauteing vegetables for a soup. It has a very mild taste, unlike what you would experience if you used any of the oils by themselves. I have also enjoyed it in salad dressing. I do taste the coconut taste a little more in this use, but the coconut oil adds a nice sweetness as well.
For those trying to lose weight, this is a much better oil choice then using straight olive oil. The coconut oil will help boost your metabolism. For those trying to get more coconut oil into their diets to boost their immune system for cold and flu season, this oil blend will surely be useful!
In Eat Fat, Lose Fat, the authors had this to say about the oil blend.
“This wonderful blend of three oils can be used in salad dressings or as a cooking oil. When used for cooking, flavors come through beautifully, and the blend does not burn as easily as pure coconut oil. In salads, it provides all the benefits of coconut oil and does not have the strong taste of olive oil. In mayonnaise, it provides firmness when chilled. Be sure that the sesame oil you purchase is truly expeller pressed or cold pressed, since the very high temperatures used during processing destroy the unique protective antioxidants in sesame oil.”
Mary’s Oil Blend
I cup of coconut oil, gently melted
1 cup of expeller-expressed or cold-pressed sesame oil
1 cup of extra-virgin olive oil
Mix all ingredients together in a glass jar, cover tightly, and store at room temperature.