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Favorite Ways and Recipes to Use Coconut Oil!

coco moisterAn inexpensive, whole-food, highly nourishing moisturizer!

Use a small, clean jar, and fill it with coconut oil. (I have these in my purse, my bathroom vanities, and even in my desk.) I put it on my lips, which feels amazing, although it doesn’t have a beeswax moisture barrier like lip balms do. And I slather my face with it at night. (I’m told I then smell like a cookie—but that’s not all bad, right?) It soaks right into the skin, so it doesn’t get on the pillowcases. Even if I use it as a daytime moisturizer, this oil doesn’t make my skin look oily, due to quick absorption. It replaces the natural oil barrier washed off with cleansing, and it kills germs, prevents aging, and the effects last for hours.

hair treatmentA hair treatment!

I have a lot of long hair, so maybe you won’t use ¼ cup like I do, but I rub handfuls into my hair hours before I shower, sometimes overnight. (If you do that, put all your hair in a stocking cap.) I find my hair is silky and soft afterwards. I rub just a teaspoon into my hands, which melts it, and then into my hair after washing, too, making an expensive hair serum unnecessary.

Oil pulling!

Take a very large spoonful of coconut oil in the mouth, first thing in the morning. (Add a few drops of essential oils to kill germs, or peppermint oil for fresh breath.) Swish it around in the mouth for up to 20 minutes, not swallowing or spitting. Spit it out and rinse your mouth out when you’re done. Because oils have an affinity for toxins, this habit pulls out all kinds of nasty critters, freshens breath, kills microorganisms in the mouth and teeth, and many dentists and doctors (including mine) recommend it for re-mineralizing bone in the teeth.

Baking!

Substitute organic, cold pressed coconut oil for butter, margarine, or shortening in any baking recipe. There will be a slight coconut taste, but the health benefits are impressive of replacing bad oils with this good one. It makes perfect baked goods. You can get my birthday cake and frosting recipe HERE on the blog.

coconut-oil-cookingFrying!

Coconut oil, even at high temperatures, does not create trans fatty acids, which are damaging to human cells. I love to sautee sweet potato fries in coconut oil, and roll them in a little maple syrup and cinnamon after, or some savory spices, depending on what we feel like. Served with a salad, we consider this a fabulous dinner—or, it’s lunch, the next day, with a green smoothie!

Here are two simple recipes to get Dr. Bruce Fife’s recommended 3-4 Tbsp. daily for an adult (what you use on your skin counts—I don’t get anywhere near that amount daily, but I get some every day):

Green Smoothie Girl’s “Almond Joy” Fudge

coconut-popcorn3Put 2 cups each agave nectar (found in health food stores) and coconut oil in your turbo blender. Set the blender container in a sink of hot water for 10 minutes to warm the oil. Add 1 cup powdered raw chocolate (or unsweetened cocoa) and blend well. Pour into a 9×13 pan and stir in 2 cups each of shredded coconut and chopped or sliced almonds. Chill and cut in squares.

Kettle Corn

Over 3 batches air-popped popcorn in a brown paper bag or very large bowl, pour 1/3 cup agave nectar and 1/3 cup coconut oil. (Liquify them together by warming double-boiler style submerged in hot tap water, in a heavy bowl or jar. Sprinkle mixture with 2 tsp. Original Himalayan Crystal Salt, and stir or shake well. Always use organic popcorn, since most corn in the U.S. is now genetically modified.

Don’t forget, you can take advantage of our second chance GROUP BUY for this delicious and useful oil from now until March 31st!