Coconut and Coconut Oil Recipes

Fast & Easy Thai Chicken Vegetable Curry  with Coconut Oil

• 4 Tbsp Nourishing Planet Extra Virgin Organic Coconut Oil (VCO)
• 2 cups diced chicken, preferably pasture raised
• 1 bok choy
• 1 onion
• 1 red pepper
• 1 tsp. fresh ginger, minced
• 1 garlic, minced
• 2 cups chicken stock
• 1 - 14 oz can Organic Thai Kitchen Coconut Milk (or other brand without preservatives)
• 1 tsp Thai Kitchen Red or Green Curry Paste
• 1 Tbsp Fish Sauce
  
  Heat 2 tablespoons of the VCO over medium heat, and stir fry the chicken until it is cooked.  Put the chicken in a bowl and cover to keep warm.  Heat 2 more tablespoons of VCO in the chicken pan, and add the onions and cook a couple minutes until soft.  Add the red pepper and the bok choy and fresh ginger and cook a couple more minutes.  Add the garlic and saute for just 30 more seconds, being careful to not burn the garlic.  Then dissolve the curry paste in a few tablespoons of the chicken stock, and add them along with the rest of the ingredients (including the chicken) and heat. Serve over brown rice. Serves 4.
   

Banana Bread with Virgin Coconut Oil

• 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 Virgin Coconut Oil (or you can 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.
  
  (note, since this flour is not soaked to get rid of the phytates, we do not recommend consuming this banana bread frequently)
  
  Optional:  stir in 1 package of Rapunzel chocolate chips just before pouring into the pan.
   

Crunchy Granola Bars with Coconut Oil

• 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 whole cane sugar, like Rapadura*
• 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 for 30 – 40 minutes, until nicely browned. Cool completely in pan before cutting.
  
  We recommend using the Rapunzel brand of Rapadura cane sugar, not only because it’s organic, but because they minimually refine the sugar cane, leaving many nutritious vitamins and minerals intact.  This makes a brown product, so it will affect the color of your baked goods, but we still think it’s much better than using white sugar, even for something like lemon meringue pie!
   

How Else Can I Use Virgin Coconut Oil?

• Eat the coconut oil straight from the spoon
• Mix the virgin coconut oil with warm orange juice
• Sautee vegetables with coconut oil
• Fry eggs and or hash browns with it
• Use Nourishing Planet’s virgin coconut oil in place of butter or oil in baking – try it in cookies, muffins, pancakes, etc.
• Use if for the occasional indulgence in deep-fried foods
• Add virgin coconut oil  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
  
   

Coconut Oil Equivalents – the following have approximately 1 Tbsp Coconut Oil in them:

• 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.
 

Nourishing Planet Pure Virgin Coconut Oil Store