As one of my 11 Kitchen Cupboard Staples, coconut oil has so many different uses around my house. Here are 10 reasons why you should keep it in your kitchen… and your bathroom!
- It can be put into smoothies for awesome energy both pre and post workout. For example, I use it in my delicious chocolate super smoothie
- It can be spread on sprouted toast or used anywhere butter would be used in baking. Put it in a muffin recipe.
- It can be heated at a high temperature for stir frying, baking, broiling.. and it won’t destroy its nutrients. It’s great for making pad thai, or baking yam fries (see recipe below)
- It’s very shelf stable. As long as it’s sealed tight, it will stay in the cupboard or fridge for over a year. Keep in mind if it’s in the fridge, it will be solid and will need about 30 minutes to soften. Don’t worry about this though, it can go from liquid to solid continuously and still won’t go rancid
- It’s great in raw recipes, pies, cakes, and triple-coconut chocolate chip cookie sandwiches
- It can be used as a moisturizer on chapped skin and lips, cracks in feet and hands, elbows, or use post-shaving for some seriously smooth legs!
- Use in your hair and scalp treatments. It’s super nourishing and fantastic for split ends.
- Great face moisturizer, it prevents wrinkles, and it’s great for acne and eczema
- Use it as an after-sun soother, on burns, dry and dehydrated skin. It has a mild natural SPF, great for day to day use! (It is not a sunscreen, but it does help)
- My new favourite: it’s the best makeup remover ever. It takes everything off in one or two wipes, and nourishes your delicate eye area
These are just the external benefits…to find out more on how coconut oil helps your internally read this!
If you’re new to using coconut oil, try this easy yam fry recipe and let me know what you think! (I promise your fries won’t taste like coconut :))
Garlic Oregano Yam Fries
2-4 medium yams or sweet potatoes
2 cloves garlic, chopped
2-4 tablespoons coconut oil
2 tablespoons coarsely chopped pumpkin seeds or sunflower seeds
1 tablespoon dried oregano
1 1/2 tablespoon dried basil
1 tsp dried rosemary
Sea salt to taste
- Preheat oven to 350F. Cut yams into wedges or chunks. In a bowl, combine the garlic, pumpkin seeds, oregano, coconut oil, basil and sea salt
- Add the yams, stirring with your hands to make sure all of the pieces are covered with the mixture
- Spread the yams on a baking tray lightly oiled with coconut oil. Bake for about 35 minutes, or if you prefer them crispier, leave in oven for an extra 10 minutes
Yams are an excellent source of complex carbohydrates – providing your body with long lasting energy. These delicious “fries” taste amazing on their own or in combination with a salad, veggie burger or quinoa. Remember, don’t peel away the skin if they are organic; the skin is loaded with fiber and other nutrients!
