Coconut Oil is one of nature’s most misunderstood foods. The same heat stable properties of natural saturation that make it the ideal cooking oil are also the source of much of the misinformation about Coconut Oil. One of the most important points to be made regarding Coconut Oil is that not all saturated fats are alike. This non-hydrogenated naturally saturated oil does not contain trans-fatty acids.

Benefits of Coconut Oil:

• Coconut Oil is predominantly made up of medium-chain triglycerides. (MCTs)
• MCTs are converted into energy, and do not store as fat.
• MCTs enable the body to metabolize fat efficiently.
• Coconut Oil contains beneficial lauric acid, which may be of particular benefit for immune-suppressed individuals.
• Coconut Oil is more heat stable than other plant based oils, and so does not create trans fatty acids when cooked at higher temperatures.

Coconut Oil is Easy to use:

• Use for all higher heat applications, including stir frying - Maximum temperature of 375°F/190°C.
• Excellent for baking—can be substituted for butter in most recipes.
• Try as a butter replacement, spread on toast or topped over rice.
• Use in blender drinks to add fuel and energy in the morning.

Most commercial coconut oils are refined, bleached, and deodorized. While these oils do in many cases maintain the beneficial chemical structures of the medium chain fatty acids, they also contain chemicals used in processing. When given the choice, chose unrefined virgin coconut oil.
 

Coconut Fusion Sauce

Ingredients

5 Tbsp Pumpkin Seed Butter
1/2 tsp Sweet chili sauce
1 Tbsp Dark soy sauce
1/4 cup Virgin Coconut Oil, melted
1/2 tsp Sesame Oil
1 Lime, juiced

Directions

Place Pumpkin Seed Butter, chili sauce and soy sauce in a food processor and blend for a few seconds until combined. With the motor running, gradually drizzle the Virgin Coconut Oil into the food processor. Then add Sesame Oil and lime juice and blend until evenly mixed in. Use over veggies, rice, noodles, or even fish or chicken.