Cosmetic and food grade oil.

Vegetable oils are sometimes referred to as fixed oils because they are not as volatile (easy to evaporate) as essential oils.

Most essential oils are so strong that a little goes a long way. Essential oils should be diluted in carrier oils for use in massage. Vegetable Oils make an excellent base in which to dilute essential oils for body care products. Our vegetable oils are 100% pure and natural.

This is a highly saturated oil making it very stable against oxidation. Expeller-pressed, deodorized and organically bleached, it has a mild coconut taste and smell.

Used in many cosmetic applications including soaps, sun preparations, creams, and lotions.

This is food grade coconut oil, delicious in many recipes (see below).

Avoid using mineral oils and baby oils for massage.

Coconut oil has for centuries been used by traditional healers to soothe and cool the body and the mind. This product is ideal as a body moisturizer and baby oil, massage oil and for aftersun relief.

Coconut Oil is usually considered the best carrier oil for massage oils. Because of its antioxidant properties, it actually feeds the skin. It prevents free radical damage to the skin unlike vegetable oils.

Researchers have clearly shown that the oil from coconuts, a plant source, acts differently than the saturated fat from animal sources. The oil from coconuts is unique in nature and provides many health benefits obtainable from no other source.

This edible oil has been found to aid the body in destroying dozens of harmful viruses including hepatitis C, herpes, and HIV. Coconut oil has been called the healthiest dietary oil on earth. If you're not using coconut oil for your daily cooking and body care needs you're missing out on one of nature's most amazing health products.

http://www.coconut-info.com:

At one time coconut oil received negative press in the US because of its high level of saturated fat. However, modern research has shown that not all saturated fats are alike and that the fatty acids in coconut oil, the medium chain triglycerides, do not raise serum cholesterol or contribute to heart disease, but are in fact very healthy. Also, some negative studies done on coconut oil in the past was done on hydrogenated coconut oil, which has been altered from its original form. Other studies have clearly shown that traditional Asian cultures that eat significant amounts of coconut in their diet do not suffer from modern diseases seen in western cultures that promote a low-fat diet.

Much research on the nutritional and medicinal benefits on coconut oil has surfaced in recent years. Much of that research has been done by Dr. Mary Enig. Dr. Enig has classified coconuts as a ''functional food,'' which provides health benefits over and beyond the basic nutrients. She has specifically identified lauric acid as a key ingredient in coconut products:

''Approximately 50% of the fatty acids in coconut fat are lauric acid. Lauric acid is a medium chain fatty acid, which has the additional beneficial function of being formed into monolaurin in the human or animal body. Monolaurin is the anti-viral, antibacterial, and antiprotozoal monoglyceride used by the human or animal to destroy lipid coated viruses such as HIV, herpes, cytomegalovirus, influenza, various pathogenic bacteria including listeria monocytogenes and heliobacter pylori, and protozoa such as giardia lamblia. Some studies have also shown some antimicrobial effects of the free lauric acid.''

As a ''functional food,'' coconut oil is now being recognized by the medical community as a powerful tool against immune diseases. Several studies have been done on its effectiveness, and much research is currently being done on the incredible nutritional value of pure coconut oil.

http://www.coconut-connections.com/recipes.htm:

Smoothies: Virgin Coconut Oil goes very well in shakes and smoothies. Try it with strawberries, natural bio yogurt, a generous serving spoon of coconut oil and just sufficient semi-skimmed milk to blend. Put all the ingredients into a blender and whiz until smooth. This would work well with any fruit combination.

DEN’S ICE CREAM RECIPE

1 tin of coconut milk
2 egg yolks
about 4 tablespoons of coconut oil in liquid form
juice of a lime and the zest
150 ml water
a packet of gelatin or carageen to make up 1 pint of jelly
sweetener of your choice.

Method: Prepare the gelatin or carageen in the water according to the instructions on the packet and stir well to make sure it dissolves.

Blend the coconut milk (both the more solid cream and the milk from the tin), virgin coconut oil and egg yolks together thoroughly, add the lime juice and zest and blend again then add the water/gelatin mix and blend again.

At this point I add my sweetener. I use either a herb called stevia or a sweetener called splenda. The freezing of the ice cream will make the taste less sweet than it tastes at this stage, so I add enough sweetener to make the mix taste a bit too sweet. This needs a little experimentation and the results depend on the sweetener you use and how sweet you like it.

Then I pour it into my ice cream maker and 20 minutes later I have a wonderfully healthy coconut and lime ice cream. You could pour it into a container and freeze it in the freezer if you don't have an ice cream maker.

Notes:
I also use a few drops of lime oil, which adds a wonderful kick but it's very hard to find here in the UK. I got mine from the American Spice Company. You could do the same with lemon oil, which is easier to find here, or if you want more lime flavour add the zest of another lime.

The gelatin or carageen jelly mix is to stop the ice cream freezing solid in the ice cream maker. Without sugar it would start to go solid very quickly and ruin your machine. The jelly replaces the action of the sugar so that you can churn the ice cream without a disaster.

Be warned, after it has been frozen in your freezer it will need some time to thaw out before eating as it will freeze very hard. Commercial ice creams have sugar as well as other additives that stop ice cream from freezing solid, but homemade ice cream sets rock hard. So give it time to start to thaw before you eat it. Or pour it into lolly molds.

As I use a machine to churn my ice cream I don't know if the coconut oil would come out of suspension if you simply made up the mix and put it into the freezer to set. I haven't tried this yet.

I hope you enjoy it as much as I do.

COCONUT OIL BREAD RECIPE FOR BREAD MACHINE
In this order:

360 ml water
1 tablespoon sugar
1 heaped teaspoon salt
350 gm wholemeal flour (organic if possible)
150 gm plain flour (organic if possible)
3 tablespoons virgin coconut oil
1 packet yeast
sprinkle sesame seeds on top once the dough has stopped rotating

For extra flavour and crunch add one or more of the following at the recommended time for your machine: broken walnuts - pumpkin seeds - sunflower seeds - linseeds

NON DAIRY BREAD RECIPE

Ingredients
2 cups finely ground almonds (if possible grind until becomes nut butter)
3 whipped egg whites (that have peaked)
1 tablespoon organic virgin coconut oil (melted)
1/2 teaspoon bicarbonate of soda
1/4 teaspoon salt

1. Mix all ingredients, except egg whites, in food processor. Remove, put into bowl.
2. Add whipped egg whites.
3. Bake in bread pan at 350oF (180oC) until light brown on top and a toothpick comes out clean when you test it by inserting it in the centre of the loaf.

Notes:

You can add a little black pepper, garlic powder and mixed herbs.
Alternatively add 2 cloves garlic, a half courgette and chop all together in a food processor and then add whipped eggs and mix by hand. Because it is a wetter mixture it is suggested that it is baked in a pie plate so that it cooks a little better inside.

If you plan to use for stuffing a chicken or turkey, you can take out the courgette and add fresh sage, rosemary and thyme (or any other flavours you would like).

MARRAKECH CHICKEN AND LENTILS
1 tbsp. 100% Pure Virgin Coconut oil

4 skinless chicken breasts chopped into pieces

6oz wholemeal flour

8 oz brown lentils, rinsed and picked over

1 bunch spring onions, chopped

12 whole dried apricots (3 oz.), quartered

5oz golden raisins

2oz fresh parsley, chopped

1/2 tsp. fresh ginger, chopped

1/2 tsp. Salt, or to taste

1/4 tsp. EACH ground allspice, cinnamon, cumin and red pepper (cayenne)

120ml water with 1 teaspoon of vegetable Bouillon powder dissolved into it.

Heat oven to 350°F.

Heat the coconut oil in a frying pan

Coat the chicken pieces with flour, shaking off excess.

Add to frying pan and cook until lightly browned, about 5 minutes. Remove and place on a plate.

Add lentils, spring onions, apricots, raisins, parsley, ginger, salt and spices to frying pan. Cook, stirring, for 1 minute.

Transfer to an oven proof dish. Put the chicken on top. Add water, cover and place in oven. Bake 30 minutes, uncover and bake 20 minutes longer or until chicken and lentils are tender.

Serves 4

ORGANIC CARROT CAKE
8oz organic grated carrots

8oz organic soft brown sugar

6oz organic virgin coconut oil

4oz organic plain wholemeal flour

2oz organic chopped walnuts

2 organic free range eggs

Grated zest of 1 organic orange

1 teaspoon bicarbonate of soda

1 teaspoon ground cinnamon

Beat all the above ingredients together and place in a baking tin greased with virgin coconut oil. Cook in preheated oven at 180oC / 350oF for 45 - 60minutes. (Check with a metal skewer - the cake is ready when it doesn't stick!)

QUICK AND TASTY COCONUT ''SPUDS'' (POTATOES)

Ingredients:

1 LARGE BAKING POTATO PER PERSON (preferably organic)

1 CLOVE GARLIC PER PERSON (preferably organic)

1 DESSERT SPOON OF ORGANIC VIRGIN COCONUT OIL PER PERSON

Preheat oven to 200oC. Melt the coconut oil in the oven in a large baking dish. Peel and thickly slice the potatoes and the garlic and place them in the dish, making sure they are well covered with the melted coconut oil. Sprinkle to taste with organic sea salt. Check them after 20 minutes and turn. Cook for a further 20 minutes, or until crunchy (and very yummy!)