My issues with the level of oxygen in my blood gave me the push to look into what is increasing or stabilising this element in the body. So I read a lot about it... and I've discovered the blood of the Earth. This is how coconut is called by the south american natives. Referring to the book Virgin Coconut Oil: Nature's Miracle Medicine Di Bruce Fife, it seems that using Coconut oil increases consistantly the oxygen level into blood and brain circulation, helping also the capability to absorbe good sources of sugar.
So I gave it a trial, and I believe that the result is pretty good. You can check it out yourself by this study.
Roasted Pears with Coconut
by MELISSA CLARK
4 Bosc pears, peeled, cored and quartered lengthwise
4 tablespoons extravirgin olive oil
1 ¼ cups coconut sugar
Fine sea salt
¼ cup unsweetened, shredded coconut
2 cups coconut milk
1 teaspoon vanilla extract
½ teaspoon finely grated lemon zest
Dark chocolate squares, for serving
Preheat the oven. In a bowl, toss together the pears with olive oli, 1/4 cup brown coconut sugar, pinch salt and pepper. Roast on baking sheet, tossing occasionally, until pears are tender and golden, 15 to 20 minutes.
In a small skillet over medium heat, toast the coconut until golden.
In a separate skillet, combine 1 cup brown coconut sugar and 6 tablespoons water. Cook over medium heat until sugar melts and loses its sandlike consistency (there can still be a few sugar granules). Whisk in the coconut milk and a pinch of salt. Increase heat to medium-high and simmer until sauce reaches a consistency between that of heavy cream and butterscotch sauce; this could take 10 minutes or longer. Remove from heat and stir in the vanilla and lemon zest. Spoon sauce over pears and garnish with toasted coconut. Serve with the raw chocolate on the side.