Get the best out of your 100% Pure Virgin Coconut Oil. Try these tasty recipes!
Breakfast Smoothie
1 small banana (or any portion thereof) or other fruit (preferably fresh if available): 2-3 strawberries, peach slices, blueberries, etc.
6 to 8 ounces of fruit juice (orange, pineapple, grape, or whatever suits your palate)
2 to 3 tablespoons of coconut oil (solid)
1 scoop whey protein
Directions: Blend the above ingredients until they are smooth. If the drink is too thick for your taste, add a little more juice.
This is a very satisfying breakfast which combines carbohydrates, protein, and fat.
Ice Cream Recipe
1 tin of coconut milk
2 egg yolks
about 4 tablespoons of coconut oil in liquid form
juice of a lime and the zest
150 ml water
a packet of gelatine or carrageen to make up 1 pint of jelly
sweetener of your choice.
Directions: Prepare the gelatine or carrageen in the water according to the instructions on the packet and stir well to make sure it dissolves.
Blend the coconut milk (both the more solid cream and the milk from the tin), virgin coconut oil and egg yolks together thoroughly, add the lime juice and zest and blend again then add the water/gelatine mix and blend again.
At this point I add your sweetener. We recommend the herb called stevia, but you might also try splenda. The freezing of the ice cream will make the taste less sweet than it tastes at this stage, so add enough sweetener to make the mix taste a bit too sweet. This needs a little experimentation and the results depend on the sweetener you use and how sweet you like it.
Then pour the batch into your ice cream maker and 20 minutes later you'll have a wonderfully healthy coconut and lime ice cream. You could pour it into a container and freeze it in the freezer if you don't have an ice cream maker.
Notes:
The gelatine or carrageen jelly mix is to stop the ice cream freezing solid in the ice cream maker. Without sugar it would start to go solid very quickly and ruin your machine. The jelly replaces the action of the sugar so that you can churn the ice cream without a disaster.
Be warned, after it has been frozen in your freezer it will need some time to thaw out before eating as it will freeze very hard. Commercial ice creams have sugar as well as other additives that stop ice cream from freezing solid, but homemade ice cream sets rock hard. So give it time to start to thaw before you eat it. Or pour it into lolly olds.
Coconut Bread Recipe for Bread Machine
In this order:
360 ml water
1 tablespoon sugar
1 heaped teaspoon salt
350 gm wholemeal flour (organic if possible)
150 gm plain flour (organic if possible)
3 tablespoons virgin coconut oil
1 packet yeast
sprinkle sesame seeds on top once the dough has stopped rotating
For extra flavour and crunch add one or more of the following at the recommended time for your machine: broken walnuts - pumpkin seeds - sunflower seeds - linseeds
Organic Carrot Cake
- 8oz organic grated carrots
- 8oz organic soft brown sugar
- 6oz organic virgin coconut oil
- 4oz organic plain wholemeal flour
- 2oz organic chopped walnuts
- 2 organic free range eggs
- Grated zest of 1 organic orange
- 1 teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
Directions: Beat all the above ingredients together and place in a baking tin greased with virgin coconut oil. Cook in preheated oven at 180oC / 350oF for 45 - 60minutes. (Check with a metal skewer - the cake is ready when it doesn't stick!)
Coconut Salad Dressing
Ingredients
3/4 cup (180 ml) Omega Nutrition Flax Seed Oil (or Hi-Lignan® Flax Seed Oil or Essential Balance® Oil)
1/4 cup (60 ml) Balsamic vinegar
1 tsp (5 ml) Dijon mustard
6 drops Tabasco sauce
1 Tbsp (15 ml) Sweet basil
1/2 tsp (2 ml) Tarragon
1/2 tsp (2 ml) Oregano
1/4 cup (60 ml) Parmesan cheese
1/2 tsp (2 ml) Maple syrup
1 Tbsp (15 ml) Sun-dried tomatoes, chopped
Directions: Blend all ingredients in blender or food processor for 10 seconds. Store in a sealed container in the refrigerator to protect the EFAs in the flaxseed oil. Dressing will keep for several days. Yield 1 cup.
Butter Substitute
Ingredients
6 Tbsp (90 ml) Omega Nutrition Coconut Oil (at room temperature)
2 Tbsp (30 ml) Omega Nutrition Flaxseed Oil
2 Tbsp (30 ml) Omega Nutrition High-O® Sunflower Oil
Directions: Place ingredients in a blender and mix until integrated. Do not over mix. Place in an opaque container with lid to protect the delicate oils from the light.
Yummy Vanilla Pudding
Ingredients
4 cups (960 ml) Water
1 Tbsp (15 ml) Agar powder (or 4 heaping Tbsp Agar flakes)
2 Tbsp (30 ml) Arrowroot
1/2 tsp (2 ml) Sea salt
1 Tbsp (15 ml) Lecithin granules
2 Tbsp (30 ml) Ghee
1 Tbsp (15 ml) Stevia working solution (1 tsp white stevia powder dissolved in 3 Tbsp water)
4 Tbsp (60 ml) Vanilla
3 small Yellow squash, chopped, cooked, drained, and pureed
Directions: Dissolve agar in 2 cups water. Dissolve arrowroot in 2 Tbsp water. Combine agar and arrowroot and cook over low heat until thickened. Add sea salt, lecithin, ghee, stevia and remaining water. Simmer 10-15 minutes.
Pour into a baking dish to cool and gel (this takes several hours, but can be done faster with refrigeration). When firm, place mixture in a blender and blend until smooth. Add pureed yellow squash and vanilla, and continue blending until very creamy. Serve.
