Virgin Coconut Oil
SIMPLY THE BEST
We came across this book
by Fran McCullough, courtesy of one of our enthusiastic clients, and we highly
recommend it if you want to get the best out of your 100% Pure Virgin Coconut
It can be downloaded for immediate
use as an ebook in Adobe Acrobat format for £12.78 from Amazon,
or it can be purchased in hard back for £15.98 (plus shipping), also from
Amazon (click on the link below). It has a foreword by Dr. Barry Sears, and Fran McCullough has
worked with Dr. Willett of Harvard, whose research is quoted in the book.
Virgin Coconut Oil goes very well in shakes and smoothies. Try it with
strawberries, natural bio yoghourt, a generous serving spoon of coconut oil and
just sufficient semi-skimmed milk to blend. Put all the ingredients into a
blender and whiz until smooth. This would work well with any fruit
combination. There are many excellent books on juices and coconut oil
would work well with almost everything. If juicing vegetables, extract the
juice first and then mix as above with natural yoghourt and coconut oil, but
exclude the milk. Let your imagination run riot and have fun! Petrina
- UK (Thanks to Petrina for this tip).
All recipes use Certified
Organic Virgin Coconut Oil
DEN’S ICE CREAM RECIPE
Coconut Oil Bread
(using a bread maker). Tasty and nutritious.
Non dairy bread recipe
supplied by Catriona Janes from the Specific Carbohydrate
Recipe file. Gluten/casein and yeast free.
Marrakech Chicken and Lentils
Quick and Tasty Coconut Spuds
- 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 gelatin or carageen to make up 1 pint of jelly
- sweetener of your choice.
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/gelatin mix and blend
At this point I add my sweetener. I use either a herb
called stevia or a sweetener called splenda. The freezing of the ice cream will
make the taste less sweet than it tastes at this stage, so I 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 I pour it into my ice cream maker and 20 minutes later
I 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.
gelatin or carageen in the water according to the instructions on the packet and
stir well to make sure it dissolves.
I also use a few drops of lime oil, which adds a wonderful kick but it's very
hard to find here in the UK. I got mine from the American Spice Company. You
could do the same with lemon oil, which is easier to find here, or if you want
more lime flavour add the zest of another lime.
The gelatin or carageen 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.
As I use a machine to churn my ice cream I don't know if
the coconut oil would come out of suspension if you simply made up the mix and
put it into the freezer to set. I haven't tried this yet.
I hope you enjoy it as much as I do.
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
DAIRY BREAD RECIPE
- 2 cups finely ground almonds (if possible grind until becomes nut butter)
- 3 whipped egg whites (that have peaked)
- 1 tablespoon organic virgin coconut oil (melted)
- 1/2 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
Mix all ingredients, except egg whites, in food processor. Remove, put into
2. Add whipped egg whites.
3. Bake in bread pan at 350oF (180oC) until light brown on
top and a toothpick comes out clean when you test it by inserting it in the
centre of the loaf.
You can add a little black pepper, garlic powder and mixed herbs.
Alternatively add 2 cloves garlic, a half courgette and chop all together in a
food processor and then add whipped eggs and mix by hand. Because it is a
wetter mixture it is suggested that it is baked in a pie plate so that it cooks
a little better inside.
If you plan to use for stuffing a chicken or turkey, you can take out the
courgette and add fresh sage, rosemary and thyme (or any other flavours you
CHICKEN AND LENTILS
Heat oven to 350°F.
Heat the coconut oil in a frying pan
Coat the chicken pieces with flour, shaking off excess.
Add to frying pan and cook until lightly browned, about 5 minutes. Remove and place
on a plate.
lentils, spring onions, apricots, raisins, parsley, ginger, salt and spices to
frying pan. Cook, stirring, for 1 minute.
Transfer to an oven proof dish. Put the
chicken on top. Add water, cover
and place in oven. Bake 30 minutes,
uncover and bake 20 minutes longer or until chicken and lentils are tender.
1tbsp. 100% Pure Virgin Coconut oil
4 skinless chicken breasts chopped into pieces
6oz wholemeal flour
8oz brown lentils, rinsed and picked over
1 bunch spring onions, chopped
12 whole dried apricots (3 oz.), quartered
5oz golden raisins
2oz fresh parsley, chopped
1/2 tsp. fresh ginger, chopped
1/2 tsp. Salt, or to taste
1/4 tsp. EACH ground allspice, cinnamon, cumin and red pepper (cayenne)
120ml water with 1 teaspoon of vegetable Bouillon powder dissolved into it.
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
8oz organic grated
8oz organic soft brown
6oz organic virgin
4oz organic plain wholemeal
2oz organic chopped
2 organic free range eggs
Grated zest of 1
1 teaspoon bicarbonate of
1 teaspoon ground
AND TASTY COCONUT “SPUDS” (POTATOES)
oven to 200oC.Melt the
coconut oil in the oven in a large baking dish. Peel and thickly slice the
potatoes and the garlic and place them in the dish, making sure they are well
covered with the melted coconut oil.Sprinkle
to taste with organic sea salt.Check
them after 20 minutes and turn.Cook
for a further 20 minutes, or until crunchy (and very yummy!)
1 LARGE BAKING POTATO PER PERSON (preferably organic)
1 CLOVE GARLIC PER PERSON (preferably organic)
1 DESSERT SPOON OF ORGANIC VIRGIN COCONUT OIL PER PERSON