I’ve sent people to Mountain Rose Herbs for their extra virgin, cold-pressed coconut oil, for years. I’ve never had a complaint, because their product is fabulous, and we’ve gotten tons of testimonials about skin conditions clearing and other exciting benefits of beginning to use this lauric acid-rich, medium chain fatty acid (missing in most people’s diet). When I began using coconut oil years ago, my winter-time cold hands and feet disappeared, and I now enjoy good circulation.
I use coconut oil generously on my skin every day. I run 1/3 cup through my hair (it’s long and thick—you may need less) sometimes before I shower, to help deal with the fact that I color it, and blonde out of a bottle is brutal on hair.
I also use coconut oil exclusively in baking, and sometimes in sauteeing. Lots of recipes in Ch. 4 of 12 Steps to Whole Foods, and other places like Ch. 11.
I’ve blogged about it in the past, and you can search on that topic on this blog.
I asked Mountain Rose Herbs for their favorite recipes, and here they are, enjoy!
Julie’s Amazing Maca Bars (modified by Robyn)
Maca, the ancient Peruvian herb, is a member of the Brassicaceae family, which includes turnips and radishes. It grows at high elevations of 12,000 feet and higher! Used as early as 1600 BC in Peru, the traditional use is for mental acuity, physical vitality, endurance, and stamina.
Another well-known use is as an aphrodisiac tonic that enhances sexual desire, performance, and fertility in men, women, and animals. It’s a highly nutritious food too. It contains: carbohydrates, proteins, calcium, fiber, lipids, iodine and anticancer compounds (similar to broccoli and cabbage). The nutrition alone can have a positive effect on people who are overworked, overstressed, and nutritionally unfulfilled.
- 1/2 cup raw local honey (great for preventing seasonal allergies)
- ½ cup organic unrefined coconut oil
- 1 teaspoon organic vanilla extract
- 2 Tbsp. chia seed soaked 20+ minutes in 6 Tbsp. water
- ½ cup to 1 cup wheat-free flour or arrowroot powder
- 1 pinch Himalayan Pink Salt
- ½ cup organic maca Powder
- 1 cup organic oats
- 1 cup organic nuts (your choice)
Mix all ingredients together. Bake at 325 to 350 degrees for 30-40 minutes in a greased 9×12 glass pan. Allow to cool, cut into squares, and enjoy!
Julie DeBord’s Bio:
Julie DeBord oversees the extraordinarily difficult task of managing the production and packaging of nearly all the products Mountain Rose Herbs has to offer! In addition to this, she oversees our tea and spice formulating and created many of our favorites including Herbal Coffee and Firefly Chai.
Erin’s Coconut Kettle Corn (modified by Robyn)
This healthier version of the classic kettle corn recipe will delight any sweet or salty craving. Virgin coconut oil adds a satisfying richness while a touch of sugar coats each kernel with a caramelized glaze. So good, you won’t miss the butter! Fun to make around the campfire after a day by the river or on the stovetop at home, this popcorn is an absolute crowd-pleaser.
- ¼ cup organic virgin coconut oil
- ½ cup organic popping corn kernels
- ½ cup organic popping corn kernels
- 1 tbsp organic, raw coconut sugar
- fine sea salt to taste
Melt the coconut oil over medium-high heat in a large stock pot. Add the kernels and cover the pot with a lid. Be sure to shake the pot continuously over the flame to avoid burning. When the first kernel pops, add the sugar and cover the pot. Continue to shake the covered pot vigorously over the flame while the kernels pop. This will happen quickly! Once the popping slows down, remove from heat and keep covered until you no longer hear popping. Transfer your popcorn to a serving bowl and sprinkle with salt to your liking. Munch and enjoy!
Erin McIntosh’s Bio:
Erin McIntosh is the Communications Manager at Mountain Rose Herbs and a graduate of the Columbines School of Botanical Studies. She spends her days photographing flowers, concocting herbal treats, and wildcrafting plants in the magnificent Oregon Cascades. www.mountainroseblog.com