Coconut Oil, Organic, 16 oz

Benefits of Omega Nutrition 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 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.

Omega Nutrition Certified Organic Coconut Oil is significant plant source of lauric acid. Noted fats and lipid scientist Dr. Mary Enig PhD has stated, "Lauric acid may prove to be a conditionally essential saturated fatty acid, and the research to establish this fact around the world needs to be vigorously promoted." Lauric acid has been shown in various scientific studies to contain bacterial and anti-viral properties, making it especially important for immune-suppressed individuals. A form of lauric acid is found naturally in human milk and helps to keep infants from being infected by viruses and bacteria. Omega Nutrition's Certified Organic Coconut Oil is one of nature's most beneficial, nutritious and easily digestible culinary oils.

Omega Nutrition Coconut Oil is Easy to use:
* Use for all higher heat applications, including stir frying - Maximum temperature of 375 degrees F/190 degrees 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.
* Check out our Coconut Oil Recipes for more delicious serving ideas.

COCONUT OIL RECIPES

Coconut Oil Flax Seed Oil Spread

Ingredients

1 cup (240 ml) Omega Nutrition Coconut Oil
1/2 cup (120 ml) Omega Nutrition Flax Seed Oil or Omega Nutrition Garlic-Chili Flax Seed Oil

Directions

Place Flax Seed Oil in the freezer for at least two hours. Melt the Coconut Oil at a low temperature. Remove from heat and add the frozen Flax Seed Oil. Blend and keep in the refrigerator for up to six weeks. Store in opaque container to prolong life. Not for cooking or baking. Great to spread on toast, vegetables, crackers, bagels.


Nut Butter

Ingredients

2 cups (480 ml) Crispy nuts, such as peanuts, almonds, or cashews
3/4 cup (180 ml) Omega Nutrition Coconut Oil
2 Tbsp (30 ml) Raw honey
1 tsp (5 ml) Sea salt

Directions

Place nuts and sea salt in a food processor, and grind to a fine powder. Add honey and Coconut Oil, and process until "butter" becomes smooth. The resulting "butter" will be somewhat liquid, but will harden when chilled. Store in an airtight container in the refrigerator. Serve at room temperature.

Coconut Short Bread

Ingredients

3/4 cup (180 ml) Omega Nutrition Coconut Oil
1/3 cup (80 ml) Raw sugar
2 cups (480 ml) Flour
1 tsp (5 ml) Vanilla
1/2 tsp (2 ml) Salt
1 cup (240 ml) Unsweetened coconut

Directions

Combine ingredients. Drop by teaspoon onto greased cookie sheet and bake 10-20 minutes at 350�F (180�C).

Carrot-Cauliflower with Tarragon Soup

Ingredients

1 Tbsp (15 ml) Omega Nutrition Coconut Oil, at room temperature
1 head Cauliflower, chopped
4 cups (960 ml) Carrots, chopped
1 large Onion, chopped
3 Tbsp (45 ml) Fresh tarragon, chopped (or 1 Tbsp dried)
Water to cover
Sea salt or Herbamare to taste

Directions

In a soup pot, heat Coconut Oil. If using dried tarragon, add it now. Add onion, sauting until translucent. Add carrots, cauliflower, and water. If using fresh tarragon, add it now. Simmer until vegetables are tender (approximately 25 minutes). Puree contents of pot in a blender. Return to soup pot, adding sea salt or Herbamare. Simmer for 10 minutes to heat through, then serve.

Quinoa and Shiitake Stir-Fry

Ingredients

1/2 lb (230 g) Fresh Shiitake mushrooms, sliced
2 Tbsp (30 ml) Omega Nutrition Coconut Oil (at room temperature)
1 Tbsp (15 ml) Minced garlic
1 Jalapeno pepper, seeds removed and chopped
1/3 cup (80 ml) Slivered almonds
2 cups (480 ml) Quinoa, cooked
2 Tbsp (30 ml) Soy sauce
1 Tbsp (15 ml) Fresh lemon juice
1 Tbsp (15 ml) Ginger, finely minced
3 Tbsp (45 ml) Green onion, minced

Directions

Heat a wok until hot. Add Coconut Oil, and cook garlic until golden. Add mushrooms and cook for 2 minutes more over high heat. Remove mushrooms and set aside. Add almonds to remaining oil in wok. Cook until lightly toasted. Return mushrooms to the wok along with cooked quinoa. Stir-fry over high heat until quinoa is heated, about 1 minute. Add soy sauce and stir vigorously for 30 seconds, then add lemon juice and toss quickly. Sprinkle with minced ginger and green onion.