Coconut Oil Recipes

1.5 lbs organic, free-range, boneless chicken, cut into small pieces
1 organic bok choy, chopped
1 organic onion, chopped
1 organic red pepper, chopped
4 Tablespoons Nourishing Planet Organic Extra Virgin Coconut Oil
1.5 lbs organic, free-range, boneless chicken, cut into small pieces1 can organic Thai Kitchen coconut milk (or other brand without preservatives)
1 cup homemade chicken broth
1 tsp Thai Kitchen red curry paste
1 Tbsp fish sauce
1 organic garlic, minced
1 tsp. fresh ginger, minced

Saute the onion for few minutes on medium heat in 2 tablespoons of the Extra Virgin Coconut oil, then add the red pepper and bok choy and saute for 2 more minutes. Take the vegetables out and put in a bowl to keep warm. Add 2 more tablespoons of Nourishing Planet Extra Virgin Coconut Oil and sautee the chicken until cooked. put the chicken in the vegetable bowl. Put the rest of the recipe ingredients into the saucepan. Heat them on medium heat, whisking to mix the curry sauce. Let simmer for 10 minutes, to mellow the flavor of the fish sauce. Add the chicken and vegetables, and serve over brown rice. Serves 6.

2 cups whole wheat pastry flour or spelt flour
2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon, optional
Dash nutmeg, optional
¼ tsp. salt
½ cup Nourishing Planet Extra Virgin Coconut Oil (or use ¼ cup coconut oil & ¼ cup melted butter)
½ cup buttermilk or kefir
1/3 cup maple syrup
3 eggs
2 tsp vanilla
2 medium bananas, mashed

Combine dry ingredients. Melt coconut oil (and butter if using). Beat eggs on high until light and fluffy. Add rest of wet ingredients and stir well. Add dry ingredients in two additions and beat on high 30 seconds each time. Pour into buttered 9 X 5” loaf pan and bake in 350 degree oven for 45 – 55 minutes, until a toothpick comes out clean.

3 cups rolled oats
1 cup whole wheat pastry or spelt flour
1 cup unsweetened shredded coconut
1 tsp baking soda
½ tsp salt
1/3 cup butter, melted
1/3 cup Nourishing Planet Virgin Coconut Oil, melted
¼ cup cane sugar, like Rapadura or Succanat
½ cup honey or maple syrup
1 cup chopped walnuts or almonds, optional
½ cup raisins, optional
½ cup chocolate chips, grain sweetened, optional

Combine all ingredients and put in a buttered 9 X 13” baking pan. Press down and even out. Bake at 325 degrees F. for 30 – 40 minutes, until nicely browned. Cool completely in pan before cutting.

• Eat it straight from the spoon
• Mix with warm orange juice
• Sautee vegetables with it
• Fry eggs and or hash browns with it
  Make "oven" fried with it
• Use in place of butter or oil in baking – try it in cookies, muffins, pancakes, etc.
• Use for the occasional indulgence in deep-fried foods
• Add it to chili or pasta sauce
• Add it to other sauces
• Use ½ coconut oil and ½ extra virgin olive oil in homemade vinaigrette salad dressings

• 3 ounces Coconut Milk
• ¾ cups dried, Shredded Coconut
• 2 ounces fresh Coconut Meat

You can use all these products to get the health benefits of the MCFA’s.

Coconut Oil Recipes