Being fairly new to the science of aromatherapy, I have dabbled with a few methods and ideas using essential oil diffusers or directly applying essential oils to the skin. I like the enhanced benefits of combining the goodness of essential oils with the properties of virgin coconut oil.

As a carrier oil, coconut oil can be blended with essential oils to diffuse and carry them over the skin. The more potent oils especially, like peppermint and eucalyptus, that may irritate skin with direct contact, are best mixed with coconut oil. Coconut oil, mixed with your favorite relaxing scent, makes a great massage oil. Mixed with peppermint and applied to the temples or neck (not too close to the eyes), it is a wonderful stress and tension reducer. The coconut oil melts at body temperature and absorbs into the skin quickly and fully so you aren’t left with a greasy residue.

Another useful way to combine essential oils and coconut oil is this salve applied to dry, irritated skin.

4 parts coconut oil
1 part beeswax
several drops essential oil

Watch this video for instructions on how to make the salve:
Coconut Oil for Aromatherapy —powered by eHow.com

This would be a perfect salve to sooth dry skin, rashes, sunburn, bug bites, etc…using lavendar for the essential oil. Why, because lavender is so good for soothing and healing the skin (and the nerves.) And, don’t forget that coconut oil is such a great moisturizer.

The possibilities are endless…just become informed about the benefits of various essential oils and make your own coconut oil concoctions to enhance your health and wellbeing!

I recently made this recipe for a group of health conscious ladies and promised to post the recipe. This is our new family favorite…adapted from a recipe by America’s Test Kitchen. For the fruit I used a mix of dried cherries, blueberries and craisins chopped into small pieces.

1 1/2 cups flour

1/2 tsp baking powder

1/2 tsp salt

1/4 tsp nutmeg

1/2 tsp cinnamon

1 cup virgin cold pressed coconut oil

1 cup packed brown sugar

1 cup granulated sugar

2 lg eggs

3 cups old fashioned rolled oats (do not use instant)

1 1/2 cups chopped dried fruit of your choice (raisins, craisins, blueberries, cherries, or a mixture of several)

1/2 cup chopped pecans

Heat oven to 325 F. Grease cookie sheet with coconut oil or line with parchment. Whisk flour, baking powder, salt and spices in a medium bowl.

In a larger bowl, beat coconut oil and sugars until light and fluffy. Add eggs, one at a time, mixing until combined.

With mixer on low, slowly add flour mixture until combined. Add oats, dried fruit and nuts until just mixed in.

Roll dough into balls and flatten slightly on cookie sheet. Bake until cookies are barely golden brown, but centers are still soft, about 12-15 minutes.

Enjoy!

1/4 c coconut oil, softened but not liquid
1 T butter buds (found in the baking aisle of most grocery stores)
1/2 t water

Dissolve the butter buds in the water. (This helps them incorporate into the oil or they will stay grainy.) Mix well into the soft coconut oil. You may adjust the butter buds to your taste.
Feel free to experiment with the quantities, but do not be disappointed if it doesn’t taste exactly like butter. At least it is healthier, right?

Now for a bonus…my husband’s mother’s homemade bread recipe that we now make with coconut oil. Each child in his family made this bread for 1-2 years beginning when they turned 12. This sometimes amounted to 12 loaves a week to feed a large family of 11. So, of course my husband is a proficient bread maker, and I am not.

HOMEMADE WHOLE WHEAT BREAD

In a small bowl combine :
2 T (2 pkgs) yeast and 1/2 cup warm water, set aside for yeast to grow.

In a large bowl combine :
5 cups hot water
2 T salt
2/3 cup oil
2/3 cup honey
Mix until honey and salt are dissolved.
Add:
5 cups wheat flour
Stir into honey mixture and then add yeast mixture. (Make sure the dough is not too hot for yeast.)
Add:
2 cups flour (until it becomes difficult to stir.)
Start kneading dough in bowl adding 1/2 cup flour at a time until dough is no longer sticky, after about 10-15 minutes. (You will be adding about 7 more cups of flour. Use all wheat or substitute 1/2 white flour for a lighter loaf.)

Makes 3 loaves in 9×5 in pans.

Form an oblong loaf and place in oiled bread pans.
Bake at 350 F for 30 minutes.

Eat hot with butter and honey or homemade berry jam.

• ½ C. Butter Flavor Shortening
• ½ C. Coconut Oil
• 1 ¼ C. White Sugar
• 1 tsp Vanilla
• 2 Eggs
• 3 C. Flour
• 1 tsp Baking Soda
• 2 tsp Cream of Tartar
• 3 Tbsp White Sugar
• 3 tsp ground cinnamon

Directions

1. Preheat oven to 375°, Grease cookie sheets

2. Cream together shortening, coconut oil, sugar and vanilla. Add one egg at a time and mix after each.

3. Sift together the flour, baking soda and cream of tartar, then stir into the creamed mixture until well blended.

4. Chill dough (at least 30 minutes)

5. Mix the 3 Tbsp of white sugar with the 3 tsp of cinnamon in a small bowl. Roll chilled dough into walnut sized balls and roll them in the sugar/cinnamon mixture. Place them two inches apart on the greased cookie sheets.

6. Bake 10-12 minutes, until the edges are slightly golden.

• 2 pounds chicken, cut into bite sized pieces

Cook in wok or large frying pan with 2 tablespoons coconut oil.

Remove from wok and add:

• 3 T coconut oil
• 1 T crushed fresh garlic (2-3 cloves)
• 1 tsp fresh ginger
• 1 Cup chopped onion
• 2 lg carrots, sliced
• 2 celery stalks, sliced

You may wish to substitute or add sliced zucchini, green beans, sweet potatoes, etc.

Stir fry until crunchy soft (about 3-5 min.) Add 1/2 cup frozen peas. Then Add:

• 1 can coconut milk
• 1 cup chicken broth
• 1 T curry powder or melt 2-3 squares *S&B Golden Curry sauce mix (can be found in the Asian section of any grocery store)

Return chicken to wok.

Reduce heat and simmer 10 minutes or until sauce thickens and ingredients are heated through.

Serve over cooked rice.

This is one of my children’s favorite meals. I vary the vegetables according to what I have on hand. Use the Golden Curry if you can as it has a richer flavor ]]> http://site.coastcoconutfarms.com/blog/2009/01/19/coconut-chicken-curry/feed/ 0 http://site.coastcoconutfarms.com/blog/2008/12/08/coconut-macadamia-crusted-halibut/ http://site.coastcoconutfarms.com/blog/2008/12/08/coconut-macadamia-crusted-halibut/#comments Mon, 08 Dec 2008 21:47:11 +0000 Administrator http://site.coastcoconutfarms.com/blog/?p=42 Ingredients

• 4 (8oz Size) halibut steaks
• 2 cloves garlic
• 1 cup macadamia nuts
• 1/4 cup plain bread crumbs or flour
• 1/2 teaspoon salt
• 1/4 cup coconut oil

Directions

Preheat grill to medium. Prepare four 12 x 12 pieces of heavy-duty aluminum foil by coating one side of each with nonstick cooking spray. Set aside.

Rinse halibut and pat dry with paper towels. In food processor, chop garlic until fine. Add crumbs and salt; pulse until coarsely ground. Pour into shallow dish or pie plate.
Cover fish in coconut oil, then into nut mixture, pressing nuts onto fish.

Place each steak on one half of prepared foil square; fold other half over steak and seal edges to make a packet. Grill packets for 10 minutes, turning once. Remove halibut steaks from packets and serve. Great with wild rice pilaf and vegetables

• 2 Cups Sugar
• 4 TBL Flour
• 4 TBL Cocoa
• 4 TBL Coconut Oil
• 1 Can Evaporated Milk
• 1 TSP Vanilla

Directions

Whisk dry ingredients in a saucepan. Add 1 can evaporated milk and coconut oil. Cook and stir on medium heat. Bring to a boil stirring constantly and boil for 1 minute. Remove from heat and stir in vanilla.

• 1/2 cup chopped celery
• 1/4 cup chopped onion
• 2 cloves garlic
• 2 tablespoons coconut oil
• 2 tablespoons flour
• 1 cup water
• 1 can (14oz) coconut milk
• 1 can (14oz) artichoke hearts,
• drained and rinsed.
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon thyme

Directions

Sauté celery, onion, and garlic in coconut oil in a heavy saucepan over low heat until vegetables are tender. Stir in flour and cook for 2 minutes. Add water and coconut milk and bring to a boil. Reduce heat and simmer for 8 to 10 minutes. Puree half the mixture and all of the artichoke hearts in an electric blender; add to pan. Add remaining ingredients and heat, stirring every 2 to 3 minutes. Each serving contains 2 tablespoons coconut oil.

• 8 to 10 oz wheat or rice
• noodles
• 1/4 cup coconut oil
• 1 onion, chopped
• 1 green pepper, chopped
• 1 head broccoli, chopped
• 1 teaspoon green curry
• paste
• 1/2 pound shrimp, peeled,
• tails off
• 1/4 cup fish sauce
• Salt to taste

Directions

Cook noodles according to package directions. Heat coconut oil in a skillet and sauté onion, green pepper, and broccoli until tender. Add green curry paste and shrimp and continue cooking for 5 minutes or until shrimp is cooked. Add fish sauce, remove from heat, and stir in noodles. Add salt to taste. Each serving contains 1 tablespoon coconut oil.

• 1 medium-sized potato
• 2 tablespoons coconut oil
• Salt and pepper to taste

Directions

Grate the potato and set aside. Heat 2 tablespoons of coconut oil in a frying pan to 300 degrees F. Add the grated potato to the hot pan, spread it out evenly over the bottom of the pan, then push it down with a pancake turner so the potato pieces form a mat. You wan the potato to be in contact with the bottom of the pan and the oil.