WE DO NOT SHIP PRODUCTS OUTSIDE EUROPE

Smoothies:  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
• 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
• Organic Carrot Cake
• 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.

Method
Prepare the gelatin or carageen in the water according to the instructions on the packet and stir well to make sure it dissolves.

COCONUT OIL 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 

NON DAIRY BREAD RECIPE

Ingredients:

• 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 bowl.
2. Add whipped egg whites.
3. Bake in bread pan at 350^oF (180^oC) until light brown on top and a toothpick comes out clean when you test it by inserting it in the centre of the loaf.

Notes:

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 would like). 

MARRAKECH CHICKEN AND LENTILS

Ingredients:

• 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.

Heat oven to 350 degrees Fahrenheit. 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. Add 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. Serves 4 

ORGANIC CARROT CAKE

Ingredients:

• 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

Beat all the above ingredients together and place in a baking tin greased with virgin coconut oil.Cook in preheated oven at 180^oC / 350^oF for 45 - 60minutes. (Check with a metal skewer - the cake is ready when it doesn't stick!) 



  QUICK AND TASTY COCONUT SPUDS (POTATOES)

Ingredients:

• 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

COCONUT OIL QUICK BUY

We do not ship to destinations outside Europe.
If you place an order from outside the EU then your payment
will be refunded less any applicable handling charges.

Please be sure you've read our Terms & Conditions and Distance Selling Regulations before purchasing.  No responsibility will be taken for personal taste.  Each batch of coconut oil can vary in taste and fragrance depending on the prevailing growing conditions.