Tiffany Janay and Malik Zakee of Organic Blood use Nutiva Organic Coconut Oil for hair and skin. They used to use non-organic oils with chemicals, and those would dry out in a couple hours. Coconut oil works all day and infuses hair and skin with moisture and nutrients. Coconut oil applied to skin also worked to eliminate Malik’s daughter’s eczema.
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Wow!
Watch as Raw Food author and friend of Nutiva, Ani Phyo shows how to create her Coconut Cake with Nutella Hazelnut Sauce.
A great recipe you can make with Nutiva’s Organic Extra-Virgin Coconut Oil.
Naturals Moms Podcast Featuring Nutiva CEO John W Roulac. Learn more about why coconut oil fell out of favor, and how people are using coconut oil. Roulac discus’s why hemp is a nutritious seed, and why we need to avoid corn and soy oil for our personal health.
Click HERE to go to the audio
Ingredients:
2 tsp coconut oil
¾ onion, chopped
1 clove garlic, minced
3 cups canned peeled tomatoes, chopped, with juice
1 C hemp hearts (shelled hemp seed)
1/3 C of water
3 Tbsp chili powder, more if desired
2 tsp molasses
¾ tsp cumin
1/8 tsp cayenne pepper
½ tsp black pepper
1½ C canned kidney beans, rinsed and drained
1½ C canned black beans
1 jalapeno pepper (optional), diced
Directions:
Heat oil in a heavy saucepan over medium heat. Saute onion and garlic until softened. Stir in next 8 ingredients and bring to a boil. Immediately reduce heat to medium low and simmer 15 minutes. Add beans and simmer another 20-30 minutes, adding water if chili becomes too thick. Stir jalapeno pepper into chili just before serving.
Make enough for 6
Prep Time: 10 min.
Cook Time: 45 mi
Ingredients:
¼ C coconut oil
¼ C extra virgin olive oil
3 Tbsp water
¼ C apple cider vinegar
½ tsp salt
1/8 tsp black pepper
Directions:
Shake all ingredients in a jar and let stand for 1 hour before refrigerating.
The oil will harden in the fridge, but let it sit out or place it in a jar and put it in hot water for a few minutes. Because of the olive oil in this recipe, it should not harden on your cold salad.
Makes 1 cup
Ingredients:
1 egg
1 Tbsp apple cider vinegar
½ Tbsp prepared mustard
¼ tsp paprika
¼ tsp salt
1¼ C melted coconut oil
Directions:
Blend the first 5 ingredients plus ¼ C of the coconut oil for 60 seconds. While machine is running, pour in the remaining oil very slowly in a fine, steady stream.
Each Tbsp of the mayo will have about ½ Tbsp coconut oil. If you have been using coconut oil, you will know that this will harden in the fridge; just let it sit at room temperature half an hour or so to soften. Use within several days. The texture is best when freshly made.
Makes 1½ cups
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