Swine Flu: Delicious Cure


This coconut oil based snack is easy to get the children to eat. It will easily get your coconut oil consumption up into a therapeutic range. I store the snack in the freezer.

On May 7th, I wrote a blog called Swine Flu Alert: What to Do. The posting gave some alternative treatments to help your system avoid viral infections. Lauric acid in coconut oil is converted by the body to monolaurin. Coconut oil has been found to have an antimicrobial effect. If you would like to study this topic further, please read Dr Mary Enig’s essay: A New Look at Coconut Oil.

I have had some requests for recipes to increase coconut oil consumption. Dr Mary Enig recommends 10-20 grams of coconut oil per day to get into a therapeutic range. In her book Eat Fat, Lose Fat she recommends drinking the coconut oil in hot water before meals for weight loss. In my opinion, this is not a great taste experience, but it has been an effective weight loss treatment for many people.

I have two delicious recipes for you to increase coconut oil consumption in your diet and which may help avoid viral infections. Just remember if you are trying to use food as a medicine, make sure you get the best quality you can find. Find the best local raw honey and organic virgin coconut oil. If you can find raw butter use it or find the best organic pastured butter. Please note the Weston A Price Foundation does not support the use cocoa products. So use with care.

Coconut Bark Almond Joy
Here is the recipe for Coconut Bark Almond Joy. I would suggest a few changes to make the recipe WAPF friendly. Soak and dry the nuts and use local raw honey as a sweetener. I would find 1T of raw honey too sweet. If eating cocoa powder is a problem for you, use some raw butter or cocoa butter and make a “white chocolate” version.
6T organic coconut oil
1tsp organic vanilla extract
2T organic cocoa powder or raw butter or cocoa butter
1T local raw honey or organic maple syrup
2T dried organic coconut
1/4c chopped or whole, soaked and dried almonds or pecans
Cover the bottom of a glass baking tray with wax paper. Turn up the sides so liquid will not run out under the was paper. Cover the was paper with the chopped or whole nuts. Melt the coconut over low heat. Don’t overheat the coconut oil, just melt it. Add the vanilla extract, cocoa powder, sweetener, and coconut. You may have some extra mixing to get the honey to dissolve into the other ingredients. If you do not get the honey to dissolve well, you will have a sticky layer at the bottom of the bark. (This does not happen with maple syrup.) Pour the mixture onto the wax paper and nuts and put the baking tray, as flat as possible, into the freezer. After about 30 minutes the bark will be ready to break into pieces and serve. Store in the freezer.


Nanaimo Bars are easy to make and a delicious way to increase coconut oil consumption.

Nanaimo Bars
Here is the official recipe for Nanaimo Bars. I have changed the ingredients so much that I have included them here. Cut into 1 or 2 inch bars and store in the freezer for later use.
Bottom Layer
1/2c organic cocoa powder
1c soaked and dried pecans
1c soaked and dried walnuts
1c dried coconut
1/4c organic virgin coconut oil
1/4 raw butter (organic pasteurized butter okay)
2T local raw honey
2 raw pastured egg yolks
Middle Layer
3T raw cream (organic pasteurized cream okay)
1T organic vanilla extract
1/4c raw butter
1/4c organic virgin coconut oil
2T local raw honey
1 raw pastured egg yolks
Top Layer
3T raw butter
2T organic cocoa powder
1tsp local raw honey

Butter a 12″x12″ glass baking pan. For the bottom layer combine the pecans, walnuts, coconut and cocoa in a food processor. Blend well and add the coconut oil, honey and egg yolks. Spread smoothly into the bottom of the glass baking pan. Put the pan into the freezer to harden. Clean the food processor and blend the ingredient for the middle layer. Blend the butter, coconut oil, cream, vanilla extract, honey and egg yolks together. Spread the middle layer onto the bottom layer after it has mostly hardened from freezing. Clean the food processor and blend the top layer of butter, cocoa and honey. Make sure the middle layer is very frozen before thinly spreading the top layer. The contrast between the “sweet” middle layer and the “bitter” top layer gives Nanaimo Bars their special flavor.

Update August 17, 2009: I have changed the recipe by adding an extra egg yolk to the middle layer. This gives the layer a yellowish color and a creamier texture. I have changed the first layer from whole eggs to just the egg yolks. There is controversy about the safety of eating raw egg white. Raw egg yolks from pastured chickens are safe. Cooked egg white is safe but raw egg white has enzyme inhibitors that can cause digestion problems.

Update November 3, 2009: This is a audio presentation from www.mercola.com about swine flu immunization. If you are pregnant or considering getting the vaccination, please listen to this presentation called Swine Flu: One of the Most Massive Medical Cover-ups.