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Organic Coconut Oil Recipes

Organic Coconut Oil Recipes



This omelet is a great, healthy way to start your day with protein and solid energy!  

Get your greens and coconut oil in first thing!







Makes 2 servings 

Beat eggs, water, salt, black pepper and cayenne pepper. (Adding water makes the omelet light and fluffy, hence the ‘french’ part). In a large frying pan, cook 2-3 Cups Spinach until wilted (or more) with 2 Tbsp of Nature's Approved® Organic Extra Virgin Coconut Oil. Add the sautéed spinach into the beaten eggs. In the same large frying pan, add the 1 Tbsp of coconut oil (to prevent the omelet from sticking) and heat pan. Pour whole mixture into pan and cook over medium heat for few minutes with lid off, then for a few minutes with lid on to ensure the top of eggs are cooked.  Remove from pan when lighted cooked. Check with spatula for doneness.


 Nature's Approved Organic Coconut Oil 16 oz, 30 oz, 1 gal., 5 gal.





Oatmeal for the Week made with Organic Coconut Oil



4 Tb Nature's Approved® Organic Extra Virgin Coconut Oil

4 cups organic oatmeal

2 cooking apples (thinly sliced)

1 cup raisins

2 bananas

1 cup blueberries (frozen are ok as they retain their antioxidants) or 1 cup mixed berries

4-5 cups apple juice (or other juice for variety)


  1. Melt 4 Tablespoons of Coconut Oil into nonstick frying pan with lid. 
  2. While melting, slice apples very thinly as they take the longest to cook. 
  3. Add 4 cups oarmeal and stir on low to medium heat. 
  4. Add all fresh and dried fruits, then apple juice. 
  5. Simmer about 20-30 minutes or until cooked. Adjust the amount of juice so that the mixture has a texture to your taste. If you add enough fruit it tastes more like a cake than a cereal. Add as many fruits as  possible to receive the highest amount of antioxidants.  
  6. NOTE: The apple juice tends to make it stick so you need to separate the mix from the bottom of the pan two of three times while cooking and stir it. 
  7. Cook a batch then store in refrigerator in glass or recyclable container for a great cereal throughout the week. 
  8. Serve hot or store for later in the week. Add any milk (cow, almond, soy, rice) or juice of your choice and enjoy!





Sweet Potato Curry Soup made with Organic Coconut Oil


3 medium sweet potatoes, peeled and coarse chopped

 1 TBSP Celtic sea salt 

 1/4 cup good quality curry powder

 1/4 cup honey

 2-4 cups almond milk


Put the potatoes in a pot and cover with water. Bring to a boil and add the salt. Stir thoroughly and return to a gentle boil until potatoes are soft, about 10 minutes. Drain and set aside. Melt the coconut oil in a 1 quart saucepan. Whisk in the curry. Then add the honey and 2 cups of milk. Stir to blend. Place the sweet potatoes and the coconut oil mixture in a food processor. This may need to be done in 2 batches. Pulse until creamy. Add more milk as needed. Serve hot with a dallop of sour cream or cashew cream for vegans.  Beverly G (Tallahassee, FL)
             Raw Superfood Treats made with Organic Coconut Oil
These are delicious and so healthy for you!
Melt these ingredients over low heat:
1 cup raw almond butter
1/2 cup raw organic agave syrup
several drops of liquid stevia
1 TB organic almond extract
Place these ingredients in a large bowl and stir well until mixed:
2 cups raw cacao
1/2 cup yacon flour
1/2 cup mesquite flour
1/2 cup maca
1/2 cup organic shredded coconut
1 TB cinnamon
1 TB ginger
1 TB cardamom
1/4 tsp sea salt
Put 1 cup dried gojiberries in food processor with 1/4 hot water and blend.  Add this to the melted mixture and let berries plump a bit.  Then add melted mixture to dry flours in bowl and stir well.  Place in greased or lined pan and let mixture set.  When firm, cut into bite size pieces.
Nancy G. (Sebastopol, CA)



 Nature's Approved Organic Coconut Oil 16 oz, 30 oz, 1 gal., 5 gal.



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