SIMPLE COCONUT OIL RECIPES
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Coconut Oil Recipe No. 1
Here's the first coconut oil recipe in this series.
* There's a great selection of nearly 450 recipes in The
Coconut Lover's Cookbook by Bruce Fife, and a good (although smaller) selection in the other coconut oil books available from our web store. “The Coconut Diet” (only £5.99) by Cherie Calbom remains a popular choice with our customers.
Marrakesh Chicken and Lentils
Ingredients
1 tablespoon virgin coconut oil
4 skinless chicken breasts chopped into pieces
190 grams wholemeal flour
250 grams brown lentils, rinsed and picked over
1 bunch chopped spring onions
12 whole dried apricots - quartered
200 grams golden raisins
60 grams fresh chopped parsley
1/2 teaspoon sea salt, or to taste
1/4 teaspoon ground allspice
1/4 teaspoon cinnamon
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
120 ml water with 1 teaspoon of vegetable Bouillon powder dissolved into it
Method
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. Add lentils, spring onions, apricots, raisins, parsley, ginger, salt and spices to frying pan. Cook, stirring, for 1 minute.
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)
Wherever possible be sure to use organic ingredients.
******
If you'd like to know more about the health benefits of virgin coconut oil you'll find great information, as well as a smaller selection of recipes, in the various other coconut
oil books that we sell.
* Books available to UK customers only.
Coconut Oil Recipe No. 2
Here's your second recipe in this series. This one’s great to use as a seasoning over cooked vegetables or meat, as a dip for raw vegetables, or as a salad dressing …
Spicy Coconut Oil Dressing
Ingredients
125 ml virgin coconut oil
1 large onion
2 tablespoons finely diced garlic
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon paprika
1/4 teaspoon sea salt
1/8 teaspoon black or cayenne pepper
Method
Combine all ingredients in a small saucepan. Heat mixture until just before it begins to simmer. Turn off the heat and let sit until cool. Don't over heat. Your goal is not to cook it, but just help the flavours blend.
Wherever possible be sure to use organic ingredients.
******
* We're keeping our recipes simple but, if you like them, there's a great selection of nearly 450 recipes in The
Coconut Lover's Cookbook by Bruce Fife.
If you'd like to know more about the health benefits of virgin coconut oil you'll find great information, as well as a smaller selection of recipes, in the various other coconut
oil books that we sell.
* Books available to UK customers only.
Coconut Oil Recipe No. 3
Here's your third recipe in this series – a very simple omelette with two different options for cooking. You can add your favourite ingredients for a quick, wholesome snack!
Basic Stovetop Omelette
Ingredients
2 eggs
2 level tablespoons virgin coconut oil
salt and pepper
Method
This is a quick and easy way to make an omelette in a frying pan on the stovetop. Heat frying pan with oil to medium heat. In a bowl beat together vigorously eggs, salt and pepper. Pour egg mixture into frying pan, cover and let cook for about 5 - 7 minutes, or until eggs are thoroughly cooked and somewhat fluffy. Serve as is or top with sour cream or salsa. (Serves 1)
Basic Oven Omelette
Ingredients
Same as above
Method
Preheat oven to 400 deg. F (200 deg. C). Heat baking dish with coconut oil until hot. Remove from oven, add egg mixture and bake for 15 minutes. As the omelette cooks it will rise and increase in volume several times developing a light fluffy omelette. Serve as is or with your favourite topping. (Serves 1)
Wherever possible be sure to use organic ingredients.
******
* We're keeping our recipes simple but, if you like them, there's a great selection of nearly 450 recipes in The
Coconut Lover's Cookbook by Bruce Fife.
If you'd like to know more about the health benefits of virgin coconut oil you'll find great information, as well as a smaller selection of recipes, in the various other coconut
oil books that we sell.
* Books available to UK customers only.
Coconut Oil Recipe No. 4
Here's your fourth recipe in this series. “Naughty but nice” if you have a sweet tooth!
Organic Carrot Cake
Ingredients
250 grams organic grated carrots
250 grams organic soft brown sugar
190 ml liquid organic virgin coconut oil
125 grams plain organic wholemeal flour
60 grams organic chopped walnuts
2 organic free range eggs
Grated zest of 1 organic orange
1 teaspoon bicarbonate of soda
1 teaspoon organic ground cinnamon
Method
Beat all the above ingredients together and place in a baking tin greased with virgin coconut oil. Cook in preheated oven at 180 deg. C / 350 deg. F for 45 - 60 minutes. (Check with a metal skewer - the cake is ready when it doesn't stick!)
******
* We're keeping our recipes simple but, if you like them, there's a great selection of nearly 450 recipes in The
Coconut Lover's Cookbook by Bruce Fife.
If you'd like to know more about the health benefits of virgin coconut oil you'll find great information, as well as a smaller selection of recipes, in the various other coconut
oil books that we sell.
* Books available to UK customers only.
Coconut Oil Recipe No. 5
Here's your fifth recipe in this series and a great dressing for all salad lovers!
There are seven more of our favourite simple recipes to come. We hope you enjoy them as much as we do.
Coconut-Olive Mayonnaise
Ingredients
1 large whole egg
2 egg yolks
1 tablespoon Dijon mustard (or mustard of choice)
1 tablespoon fresh lemon juice or wine vinegar
1/2 teaspoon sea salt
1/4 teaspoon white pepper
250 ml virgin coconut oil
250 ml extra virgin olive oil
Method
Allow all ingredients to reach room temperature. Virgin coconut oil should be liquid. Combine egg, lemon juice or wine vinegar, mustard, salt and 1 tablespoon oil in bowl and mix in food processor or blender for 60 seconds. While machine is running, slowly dribble the remaining oil into the mixture. Mayonnaise will thicken as oil is added. This mayonnaise is best when used immediately because of its soft texture. Store left over mayonnaise in an air-tight container in the refrigerator where it will harden. To soften, place in container of hot water (never microwave) for a few minutes or simply remove from the refrigerator about 30 minutes before using. The warmth of the room will soften it. Even though this recipe uses a raw egg the mayonnaise will stay fresh for a couple of months if refrigerated.
Wherever possible be sure to use organic ingredients.
******
* We're keeping our recipes simple but, if you like them, there's a great selection of nearly 450 recipes in The
Coconut Lover's Cookbook' by Bruce Fife.
If you'd like to know more about the health benefits of virgin coconut oil you'll find great information, as well as a smaller selection of recipes, in the various other coconut
oil books that we sell.
* Books available to UK customers only.
Coconut Oil Recipe No. 6
Here's the sixth recipe in this series and you're now half way through. We hope these simple recipes are giving you some good ideas on just how easy it is to add virgin coconut oil to your diet ...
Coconut Banana Pancakes
Ingredients
¼ litre coconut milk
2 eggs
½ teaspoon almond extract
200gr flour
100gr grated coconut
1 tablespoon sugar
2 teaspoons baking powder
½ teaspoon salt
1 banana sliced and quartered
coconut oil for cooking
Method
In a medium bowl beat together coconut milk, eggs, and almond extract. In a separate bowl, mix flour, grated coconut, sugar, baking powder and salt. Combine the wet and dry ingredients mixing just until moistened. Cut banana into several slices and then cut each slice into quarters. Fold banana pieces into batter. For thinner pancakes add more coconut milk. Heat a tablespoon of coconut oil into a frying pan. Drop batter into hot pan. Cook until small bubbles appear. Flip and cook other side until done.
Wherever possible be sure to use organic ingredients.
******
* We're keeping our recipes simple but, if you like them, there's a great selection of nearly 450 recipes in The
Coconut Lover's Cookbook by Bruce Fife.
If you'd like to know more about the health benefits of virgin coconut oil you'll find great information, as well as a smaller selection of recipes, in the various other coconut
oil books that we sell.
* Books available to UK customers only.
Coconut Oil Recipe No. 7
Here's the seventh (and one of the most popular uses for virgin coconut oil) in our current series. If you have a recipe you'd like us to include on our website please send it!
Virgin Coconut Oil 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.
Method
Put all the chosen ingredients into a blender and whiz until smooth - and remember 'fresh is best'. 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!
Wherever possible be sure to use organic ingredients.
******
* We're keeping our recipes simple but, if you like them, there's a great selection of nearly 450 recipes in The
Coconut Lover's Cookbook by Bruce Fife.
If you'd like to know more about the health benefits of virgin coconut oil you'll find great information, as well as a smaller selection of recipes, in the various other coconut
oil books that we sell.
* Books available to UK customers only.
Coconut Oil Recipe No. 8
Here's the eighth recipe in our series and a great winter warmer! We hope you're continuing to enjoy our selection of simple recipes and that they give you ideas on just how easy it is to incorporate virgin coconut oil in your diet.
Creamy Chicken Soup
Ingredients
2 x 400 grams cans coconut milk
250ml water
250 grams chopped chicken
1 chopped onion
2 sliced carrots
chopped cauliflower to taste
125 grams chopped peas
2 sticks celery
2 tablespoons virgin coconut oil
sea salt and pepper
Method
Saute chicken and vegetables in coconut oil until lightly browned. Combine with water, coconut milk and seasonings. Simmer for 30 minutes and serve.
Wherever possible be sure to use organic ingredients.
******
* We're keeping our recipes simple but, if you like them, there's a great selection of nearly 450 recipes in The
Coconut Lover's Cookbook by Bruce Fife.
If you'd like to know more about the health benefits of virgin coconut oil you'll find great information, as well as a smaller selection of recipes, in the various other coconut
oil books that we sell.
* Books available to UK customers only.
Coconut Oil Recipe No. 9
Here's the ninth recipe in our series and so simple to do if you have a bread maker! This is one of our personal favourites ...
Coconut Oil Bread Recipe - for Bread Machine
Ingredients
(in order)
360 ml water
1 tablespoon sugar
1 heaped teaspoon sea salt
350 grams wholemeal flour
150 grams plain flour
3 tablespoons virgin coconut oil
1 packet yeast
sesame seeds (to sprinkle on top once dough has stopped rotating)
Method
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.
Wherever possible be sure to use organic ingredients.
******
* We're keeping our recipes simple but, if you like them, there's a great selection of nearly 450 recipes in The
Coconut Lover's Cookbook by Bruce Fife.
If you'd like to know more about the health benefits of virgin coconut oil you'll find great information, as well as a smaller selection of recipes, in the various other coconut
oil books that we sell.
* Books available to UK customers only.
Coconut Oil Recipe No. 10
Here's the tenth recipe in our current series of twelve – a great favourite with the kids!
Quick and Tasty Coconut 'Spuds'
Ingredients
1 large baking potato per person
1 clove garlic per person
1 dessert spoon of virgin coconut oil per person
Method
Preheat oven to 200 deg. C. 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!)
Wherever possible be sure to use organic ingredients.
******
* We're keeping our recipes simple but, if you like them, there's a great selection of nearly 450 recipes in The
Coconut Lover's Cookbook by Bruce Fife.
If you'd like to know more about the health benefits of virgin coconut oil you'll find great information, as well as a smaller selection of recipes, in the various other coconut
oil books that we sell.
* Books available to UK customers only.
Coconut Oil Recipe No. 11
Here's the penultimate recipe in this series. If you're yet to be convinced about just how simple it can be to add healthy Virgin Coconut Oil to your diet, please check out the links to the various books available lower down in this email.
Vinaigrette Dressing
Ingredients
60ml red or white wine vinegar
1/4 teaspoon sea salt
1/8 teaspoon white pepper
80ml liquid virgin coconut oil
80ml extra virgin olive oil
Method
In a bowl mix vinegar, salt and pepper with a fork. Add oil and mix vigorously until well blended.
Wherever possible be sure to use organic ingredients.
******
* We're keeping our recipes simple but, if you like them, there's a great selection of nearly 450 recipes in The
Coconut Lover's Cookbook by Bruce Fife.
If you'd like to know more about the health benefits of virgin coconut oil you'll find great information, as well as a smaller selection of recipes, in the various other coconut
oil books that we sell.
* Books available to UK customers only.
Coconut Oil Recipe No. 12
Here's your last recipe - thanks for staying with us! If you've received all twelve recipes then you know we like to keep our food simple - but you don't have to!
* There are nearly 450 recipes to be found in Bruce Fife's 'Coconut Lover's Cookbook' and a good (although smaller) selection in the other coconut oil books available from our web store.
“The Coconut Diet” (only £5.99) by Cherie Calbom remains a popular choice with our customers. (Easy access through the links below)
Chicken Stir Fry
Ingredients
1/2 kilo boneless chicken
1 chopped onion
1 clove chopped garlic
1 pepper
100 grams mushrooms
100 grams bean sprouts
50 grams water chestnuts
50 grams bamboo shoots
60 grams virgin coconut oil
soy sauce
sea salt and pepper
Method
This makes a great one-dish meal. Cut raw chicken into bite-sized pieces. Saute chicken and vegetables in coconut oil until cooked and tender. Turn off heat, add soy sauce, salt and pepper to tase and serve. You may use any combination of vegetables listed and vary the quantities to your own preferences.
Wherever possible be sure to use organic ingredients.
******
'The
Coconut Lover's Cookbook by Bruce Fife
‘The Coconut Diet’ by Cherie Calbom (only £5.99) also continues to be a popular option with our customers.
If you'd like to know more about the health benefits of virgin coconut oil you'll find great information, as well as a smaller selection of recipes, in the various other coconut
oil books that we sell.
* Books available to UK customers only.
Until next time ...
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