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From baking to smoothies to skin care, the vast benefits of coconut oil are endless. Rich in the medium chain fatty acid lauric acid, difficult to get in other foods, but known for its antifungal and antibacterial effects, coconut oil exerts its benefits on the immune system and entire body. Whether you use it topically or internally, you'll notice the positive before and after effects in no time.

Favorite Whole Body Uses Of Coconut Oil

For skin and hair care use as:

• as a diaper cream (it will be absorbed, not coat the skin)

• as a facial moisturizer or body balm

• leave on for ten minutes as a hair mask (not necessary to wash out)

• use to prevent and treat stretch marks from pregnancy

• excellent for wound healing and cracked, dry skin

Use in the kitchen:

• For a rich, decadent dessert without the negative health effects of shortening, use coconut oil

• Great in smoothies of all kinds

• Mix with a little peanut or almond butter on crackers or toast

• Excellent for stir-frys

• Mix a bit into coffee, hot chocolate, or herbal tea

• Great on fresh popped popcorn

Use for oil pulling:

If you are new to oil pulling, you'll be impressed with the health benefits it can offer. The process of

oil pulling is easy and can benefit people of all ages. Oil pulling can help detoxify the body on a daily

basis, help improve energy, prevent and improve dental health problems, reduce skin conditions such as

psoriasis, acne and eczema, improve digestion and offer all around whole body wellness.

To pull with coconut oil:

• Select an organic coconut oil. You will work up to 20 minutes daily, but most people find that oil

pulling with coconut oil is easiest for an initial five to ten minutes per day.

• Use between a teaspoon and a tablespoon. Some people find less is easier to become

accustomed to the texture while others find it better to use the larger amount- just experiment.

• Place your desired amount in your mouth, and begin swishing it around. Do this on an empty

stomach before brushing teeth if possible.

• Pull the oil back and forth through your teeth, but do not swallow since the oil is filling up with

toxins.

• Choose a time where you will not necessarily be hyperfocused on the time. During your morning

routine while showering, doing the dishes or working on the computer are all good times to try

pulling.

• Tip: set a timer and spit in the garbage to avoid your sink becoming sticky and messy.

o More benefits:

• whitens teeth and prevents cavities
• can help reduce halitosis (bad breath)
• may help balance hormones and reduce pain

Three Fun Coconut Oil Recipes

Coconut Oil Pesto

Awesome for Asian and Italian dishes

Ingredients:

• 3 tablespoons coconut oil

• 1 tablespoon extra virgin olive oil

• 1/2 cup pistachio nuts shelled

• 1-2 large handfuls washed, dried and destemmed basil

• 1/4 cup chopped kale

• 1/2 cup pecorino romano sheep milk cheese

• 1/2 lemon squeezed

• salt and pepper to taste

Directions:

1. Chop pistachios in food processor or with chef's knife

2. In a blender puree basil and kale with lemon juice, coconut oil and olive oil until smooth

3. Add the pistachios and blend with this mixture until smooth

4. Salt and pepper to taste

Meyer Lemon Bites

Great for an easy way to get your coconut oil and a little treat!

Ingredients:

• 1 cup coconut oil

• Zest of one whole meyer lemon

• Juice from two whole meyer lemons

• 2 tablespoons of raw organic honey

Directions:

1. Divide your oil in half. Place 1/2 cup in a Pyrex bowl on warm surface such as stove top (no microwave and not directly on heating element)

2. Place the other half in a blender

3. Once melted, combine oils and other ingredients

4. Blend until smooth and pour into silicone molds

5. Place in fridge until solid

6. Pop out of molds into a glass container and store in fridge

Coconut Oil Body Butter (for external use)

Use as a daily moisturizer after a bath or day at the beach

Ingredients:

• 1 cup coconut oil

• 1 tablespoon jojoba oil

• 10-15 drops lavender, neroli orange or ylang ylang essential oil (or a blend of all three divided accordingly)

• 5 drops lemon essential oil

Directions:

1. Place all ingredients in the bowl of a stand mixer or a glass bowl to be hand blended

2. Mix on high for up to seven minutes until it appears light and airy

3. Spoon into glass jars and cover tightly

4. Store at room temp in a dark area

5. Tip: place in fridge for 10 minutes if it's too liquified to rub on

1 C organic, raw apple cider vinegar
1 C olive oi
3 T dried onion (or 1/2 fresh)
2 t sea salt
1 t sage
4 cloves garlic
1 T dill
3 T organic brown rice syrup (or sweetener of your choice)

Blend all ingredients in a blender.  Store in refrigerator. 

I got invited to a raw food potluck and had fun creating this new recipe for the event.

4 C gluten-free oats
1 C shredded, organic coconut
4 small, ripe bananas
2 t vanilla
1/2 C raw cacao nibs
1/2 t sea salt
2 t cinnamon
2/3 C coconut cream (also referred to as coconut butter; I used the Tropical Traditions brand)
1/2 - 1 C maple syrup (use 1/2 C for a mild sweet taste; add more to taste)

Put the oats and coconut in a large mixing bowl.  Blend the rest of the ingredients in a blender.  Pour the blended mixture over the oats and coconut.  Mix well.  Spoon bite-sized drops on dehydrator trays. Dehydrate at 105 degrees for 3 hours.  This will make the outside firm and leave the inside chewy. 

Growing up I loved making and eating potatoes au gratin, but hadn't made the dish in years as I hadn't found a good substitute for the cream of mushroom soup.  I was thrilled when I stumbled across the Pacific brand of organic cream of mushroom soup that is both gluten-free and has healthier ingredients than other commercial brands of cream of mushroom soup.  Here's a healthier-ish twist to one of my childhood favorites. 


1 bag (16 oz) organic frozen, diced potatoes
1 12-oz box Pacific Organic Cream of Mushroom Soup
3/4 C Daisy sour cream (I like the Daisy brand as the ingredients are simply cultured cream)
1.5 T dried onion flakes (or a small, fresh onion chopped)
1/2 t garlic powder
1/2 t sea salt
1/4 t black pepper
1 package organic chicken sausage (spinach and feta works great; or pick another flavor of your choice)

Mix all of the ingredients except for the sausage in a large mixing bowl (the potatoes do not need to thaw before mixing).  Lightly grease a 9x12 baking dish with coconut oil.  Put the potatoes au gratin in the greased baking dish.  Place the sausages vertically in a row on top of the potatoes. 

Bake at 350 degrees for 45 minutes, or until the potatoes are bubbling in the middle of the baking dish. 

1 butternut squash, baked, peeled and seeds removed (see baking instructions below)
6 C beef or chicken stock (preferably homemade or organic store-bought stock)
1/2 C coconut milk
1/2 C coconut oil
1 T curry powder
2 t sea salt

Combine all ingredients in large pan and blend with a hand blender.  (If you don't have a hand blender, blend the butternut squash with a cup or two of the beef stock in a blender before adding it to the pan.)  On a stove top, heat the ingredients on medium heat until desired eating temperature is reached.


Butternut Squash Baking Instructions

As Butternut Squash can be rather challenging and time consuming to peel and cut when raw, it's easiest to simply bake the squash whole and then peel and remove the seeds after it has cooled enough to be handled.  To bake the squash, first wash the squash.  Next, put it in a baking dish or a deep-sided baking pan.  Poke the squash with a sharp knife three or four times in various places on the squash, make a small cut mark.  This will help let steam escape as the squash bakes.  Then, add 2-4 cups of water to the bottom of the pan (the amount of water depends on the size of your pan).  You want approximately 1 inch of water.  This helps to keep your squash moist.  Bake the squash at 400 degrees for 1 - 2 hours, depending on the size of your squash (add more water if needed .  When the squash pokes easily with a fork, it is done. 

1 1/2 C raw cream
1 1/2 C raw milk
4 raw eggs
1 can (15 oz.) organic pumpkin
1/4 t salt
2 t vanilla
4 T gelatin, optional (Great Lakes green can is recommended)
1/2 C honey
2 t cinnamon

Combine all ingredients in blender.  Blend well.  Pour into freezer-safe dishes.  Freeze. 

1 1/2 C raw cream
1 1/2 C raw milk
4 raw eggs
4 T cocoa powder
1/4 t salt
1 t vanilla
2 T gelatin, optional (Great Lakes green can is recommended)
1/2 C sugar

Combine all ingredients in blender.  Blend well.  Pour into freezer-safe dishes.  Freeze. 

*You can make fruit-flavored ice cream (strawberry, raspberry, blueberry, etc.) by adding 1-2 C frozen berries, depending on how fruity you like your ice cream.  You can either leave the cocoa powder in or take it out. 

4 C shredded carrots
6 eggs
1 t salt
1 t sage
2 t cumin
1/2 C coconut oil
1/2 t ginger
4 garlic cloves, minced
2 T chives

Mix all ingredients well.  Bake in a 9x12 baking dish greased with coconut oil at 375 degrees for 30 minutes.

3 C peeled and shredded zucchini
1 C coconut oil
2 C sugar
6 T cocoa powder
4 eggs
2 t vanilla
1 1/2 C coconut flour
1 t salt

Mix coconut oil, sugar, vanilla, cocoa powder, and salt in a small saucepan.  Warm until coconut oil is melted.  Put zucchini, eggs and coconut flour in a mixing bowl.  Add oil and sugar mixture.  Mix well.  Grease a 9x12 baking dish with coconut oil.  Add zucchini mixture.  Bake at 350 degrees fro 30 minutes.

2 sweet potatoes peeled and cut in circle slices
1 large beet (2-3 medium) peeled and cut in circle slices
1 large papaya peeled and diced
1/2 - 1 t salt
1 t oregano
1 t sage
1 T dried onion
2 (14.5 oz) can diced tomatoes
1 C shredded cheese (optional)

Generously grease a 9x12 baking dish with coconut oil.  Layer the sweet potato and beet circles.  Put papaya on top.  Sprinkle with salt, oregano, sage, dried onion.  Pour diced tomatoes over the top.  Bake for 350 degrees for about an hour.  Sprinkle with shredded cheese, if desired, while still hot.