Cooking with Coconut Oil and recipes!

A trendy oil beloved by a nutritionist and if you follow the keto or the paleo diet, you're probably already familiar with coconut oil. In recent years it's even been touted as a "super food " But even before this plant-based fat went mainstream, it was part of our lives.

Virgin coconut oil is extracted from coconut meat, coconut milk, or coconut residue. The "virgin" label implies that no solvents were used in the extraction process. This is usually accomplished by cold- pressing (using a hydraulic press to extract oil from fruits and veggies.) The coconut meat or milk. Refined coconut oil is made with additional extraction steps, that result in an odorless, neutral-flavored oil. It also has roughly the same number of calories per tablespoon as olive oil. You can use it as a substitute for butter.

Virgin coconut oil has a smoke point of around 350°F, while refined oil has a higher smoke point of 400°F. Because of its high-fat concentration coconut oil stands up to high heat fairly well. We recommend keeping your Burners at medium heat while cooking with coconut oil.

Coconut oil has a wide range of applications in the kitchen, native mill make a great organic virgin coconut oil.

Greek Salad

When combined with the fresh herbs in this easy salad, this recipe tastes bright and zesty — truly hard to resist.

Ingredients:

• 1 1/2 cups cherry tomatoes, halved

• 1 cup pitted Kalamata olives

• 1/2 purple onion, diced

• 1 large cucumber, diced

• 1 1/2 cups feta, cubed

• 1/4 cup liquid coconut oil

• 1/4 cup apple cider vinegar

• 1/4 cup fresh chopped mint, dill, and/or

basil

• Salt and pepper to taste

Don't have any coconut oil in your cupboard?

Grab a native mill coconut oil.

Instructions:

1. On a large serving platter, layer tomatoes,olives, onion, cucumber, and feta.

2. Whisk together coconut oil, apple cider vinegar, fresh herbs, salt, and pepper to make your dressing.

3. Drizzle with dressing just before serving and enjoy.

No-Bake Peanut Butter-Chocolate Chip Granola Bars

Homemade granola bars are the bomb and they’re easier to make than you’d think! These yummy No-Bake Peanut Butter-Chocolate Chip Granola Bars stay soft and chewy from coconut oil and peanut butter. Such a delicious and healthy treat!

Ingredients:

· 2 cup quick-cooking oats

· 1 cup of Rice Krispies cereal

· 2 Table. coconut oil

· 1/4 cup honey

· 1/4 cup light brown sugar packed

· 1/4 cup peanut butter creamy or chunky

· 1 tsp. vanilla extract

· 2 Table. mini chocolate chips

Instructions:

In a medium bowl combine oats and cereal; set aside. In a small saucepan combine coconut oil, honey, and brown sugar. Heat over medium heat until sugar is dissolved. Bring to a boil and remove from heat. Add the peanut butter and vanilla and stir until the mixture is smooth. Pour over oat mixture and stir until evenly coated. It might not seem like there is enough liquid, but just keep stirring and it will all come together.

Press mixture into an 8"x8" baking pan (or similar size). Top with mini chocolate chips and press down slightly. Allow to set for several hours or until firm. Cut into 10 bars. If taking in lunches, wrap individual bars in plastic wrap.

Spicy Paprika & Lime Chicken

Fry this utterly delicious Spicy Paprika-Lime Chicken in native mill coconut oil for perfectly crispy chicken. Coconut oil lends a hint of subtle flavor without overpowering your dish and native mill coconut oil is one of the healthiest oils for cooking.

Ingredients:

· 900 grams / 2 lbs of chicken tenderloins

· Coconut oil for frying

· For the marinade

· 5 teaspoons of sweet paprika

· 1 teaspoon cayenne pepper or chill powder

· 1 + 1/2 teaspoon salt

· 1 teaspoon Allspice (optional but very nice and gives it a Jerk flavor)

· 1 teaspoon coriander seed powder

· 1 teaspoon black pepper

· 3 tablespoons olive oil

· 2 garlic cloves, finely diced or grated

· 1 tablespoon tomato paste/puree

· 2 limes (zest + juice from one lime for the marinade and juice from the second when `serving)

Instructions:

Mix the marinade ingredients in a large bowl. Rinse the chicken and cut larger pieces in half.Using your hands, rub the chicken with the marinade. Leave in the bowl, wrap with cling wrap and set aside in the fridge for at least one hour before grilling.

If using a grill plate or a skillet on your stove, heat one teaspoon of coconut oil until sizzling hot. Fry the chicken pieces for 4 minutes on each side and then remove to a plate to rest. Make sure not to overcrowd the frying pan or you will end up with too much meat juice and stewed rather than grilled chicken.

If using a BBQ, heat the plate to sizzling hot and either spray with olive oil or brush with coconut oil. Place chicken pieces on the plate with a little space in between and cook for 4 minutes on each side on medium/high heat with the lid on.

Remove cooked chicken to a serving plate and drizzle with lime juice before serving.

Eating coconut oil appears safe and may even improve your health. But as with all cooking oils, make sure to use it in moderation. At native mill, we ensure all our products are created with organic ingredients, using methods that help preserve their natural nutrition. Explore our products today!