• coconut oil

    Coconut Oil Recipes & Benefits

    These coconut oil recipes deliciously sum up it’s potential in your dietary regimen.

    Take a cue fro Jennifer Aniston who uses coconut oil for weight loss and to boost her metabolism…coconut oil is the bees knees!

    One of the few foods that can be classed as a super food, coconut oil has many benefits.

    •  Helps with brain disorders: coconut oil contains triglycerides, which are metabolized differently and can have therapeutic effects on several brain disorders.
    • Countries who eat coconut have some of the healthiest people in the world: Tokelauans, which live in the South Pacific. They eat over 60% of their calories from coconuts and are the biggest consumers of saturated fat in the world.
    • It can increase your energy expenditure helping you burn more fat
    • The fatty acids in coconut oil can kill harmful pathogens, potentially helping to prevent infections.
    • Coconut oil can significantly reduce appetite, which may positively affect body weight over the long term.
    • It can even moisturize skin, protect hair against damage and act as a sunscreen
    • It can also boost brain function in Alzheimer’s patients

    So with all these benefits…let’s find so more ways to incorporate coconut oil into our diets! Check out these recipes!

    Sesame Shrimp Stir Fry


    • 2 teaspoons sesame oil
    • 2 tablespoons raw honey
    • 2 tablespoons Organic Shelled Hemp Seed
    • 2 tablespoons Organic Extra Virgin Coconut Oil, divided
    • 1 pound large peeled and deveined shrimp (preferably wild)
    • 1 small yellow onion, halved and thinly sliced
    • 1 red or orange bell pepper, seeded and sliced
    • 1 small yellow squash, cut into matchsticks
    • 3 ounces shitake mushrooms, stems removed and thinly sliced
    • 2 garlic cloves, minced
    • 2 cups thinly sliced rainbow chard


    1. In a small mixing bowl, whisk together the liquid aminos, sesame oil raw honey, and hemp seeds.
    2. Heat 1 tablespoon coconut oil in a wok or large nonstick skillet. Add the shrimp and stir-fry over high heat until pink, about 2 minutes. Transfer to a bowl and set aside.
    3. Add the remaining oil and stir-fry the onion, peppers, squash and shitakes until lightly charred, 5 minutes. Add the garlic and cook until fragrant, 1 minute. Stir in the chard and cook until wilted, 2 minutes. Add the sauce and simmer until it thickens slightly, 2 minutes. Fold in the shrimp and cook one minute more. Serve over brown rice or quinoa.

    Spicy Kale Stir Fry

    2 tablespoons coconut oil or quality vegetable oil
    2 eggs, beaten with a dash of salt
    2 big cloves garlic, pressed or minced
    ½ bunch green onions, green and white parts, thinly sliced (about ¾ cup)
    Optional: 1 cup thinly sliced vegetables, like bell pepper, carrot or Brussels sprouts
    1 medium bunch kale (preferably Lacinato but curly green is good, too), ribs removed and leaves finely shredded
    ¼ teaspoon fine grain sea salt
    ¾ cup unsweetened coconut flakes* (not shredded coconut)
    2 cups cooked and chilled brown rice
    2 teaspoons reduced-sodium tamari or soy sauce
    2 teaspoons chili garlic sauce or sriracha
    1 lime, halved
    Fresh cilantro, for garnish


    Heat a large (12-inch or wider) wok, cast iron skillet or non-stick frying pan over medium-high heat. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon of oil. Pour in the eggs and cook, stirring occasionally, until the eggs are scrambled and lightly set. Transfer the eggs to your empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it’s hot!).
    Add one tablespoon of oil to the pan and add the garlic, onions and optional additional vegetables. Cook, while stirring, for 30 seconds or longer, until fragrant or until the vegetables are tender. Add the kale and ¼ teaspoon salt. Continue to cook, stirring frequently, until the kale is wilted and tender, which will just take a couple of minutes. Transfer the contents of the pan to your bowl of eggs.
    Add the remaining two teaspoons of oil to the pan. Pour in the coconut flakes and cook, stirring frequently, until the flakes are lightly golden. Add the rice to the pan and cook, stirring occasionally, until the rice is hot, about 3 minutes.
    Pour the contents of the bowl back into the pan. Add your 2 teaspoons of tamari (or soy sauce) and hot sauce (chili garlic sauce or sriracha). Stir to combine, then transfer the contents to serving plates or back to your bowl. Squeeze the juice of ½ of a lime over the dish. Garnish with a sprinkling of torn cilantro leaves and wedges of lime, with jars of chili garlic sauce, sriracha and/or red pepper flakes on the side.

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