C E L E B R AT I N G C O O K I N G W I T H C O C O N U T

C R E AT E D B Y E D I TA K AY E

C O C O N U T I S E N J O Y I N G A G R O W I N G R E P U TAT I O N A S A H E A LT H Y O I L F O R B O T H H E A R T A N D B R A I N H E A LT H .

I T ’ S V E R Y E A S Y T O A D D T O Y O U R D I E T – U S E I T A S A C O O K I N G O I L F O R M E AT S , F I S H , E G G S , O R V E G G I E S ; T U R N I T I N T O A D R E S S I N G F O R Y O U R S A L A D , T O S S I T I N T O Y O U R FAV O R I T E S M O O T H I E , A N D

H E R E ’ S M Y P E R S O N A L FAV O R I T E , A D D A T E A S P O O N T O Y O U R C O F F E E . D E L I C I O U S !

Ingredients:

• 2/3 cup coconut oil, melted

• 1/3 cup Kasandrino’s Olive Oil 1/3 cup vinegar

• 1/2 tablespoon raw honey

• 1 small garlic clove, smashed

• 1/2 teaspoon dried oregano

• Unprocessed sea salt and freshly ground

pepper to taste

Coconut Oil Salad Dressing

Sweet Potato Paleo Pancakes:Ingredients:

• 1/2 cup sweet potato, microwaved until soft

and mashed • 2 eggs • 1 tbsp coconut flour • 1 1/2 tsp cinnamon • 1/4 tsp baking soda • 1/4 tsp

coconut oil, for pan

Instructions: Mix together all ingredients but the coconut oil and beat just until a batter forms.

Heat coconut oil in a skillet over medium heat. Pour about 1/4 cup of batter out and cook until bubbles start to form. Flip the pancake and cook for about another minute or two until fully

cooked. Repeat with the rest of the batter. Enjoy!

• 2-1/2 tablespoon refined coconut oil

• 6 scallions (spring onions), white parts thinly sliced, greens parts sliced and

saved • 1 tablespoon finely

chopped, peeled ginger • 2 garlic cloves, finely

chopped • 1/2 teaspoon ground

coriander • 1 pound large shrimp,

shelled • 1/2 teaspoon salt • 2 packets True Lemon • 1/2 teaspoon ground

black pepper

Ingredients:Sautéed Shrimp with Coconut Oil

Melt coconut oil in a large skillet over medium heat. Add the white scallion slices, ginger and garlic. Cook, stirring until fragrant (around 30 seconds). Add the coriander and cook 30 more seconds. Add the shrimp and salt. Cook, tossing occasionally, until shrimp are opaque (about

2 to 3 minutes). Stir in the green scallion pieces and cook until wilted (about 10 seconds). Season with True Lemon and black pepper.

Instructions:

Strawberry and Coconut Oil Smoothie

• 1 cup almond or coconut milk • 1 cup fresh or frozen strawberries • 1 fresh or frozen banana • 1 tablespoon coconut oil • 1/2 tablespoon honey

Ingredients:

Place all the ingredients into your high-speed blender and blend for around 30-45 seconds or until nice and smooth. If you don’t have a very

powerful blender and your coconut oil is in liquid form, you might want to blend everything except the coconut oil first, then drizzle it on and blend

for another 5-10 seconds to avoid clumping.

Instructions:

And here’s my personal favorite, add a teaspoon to your coffee.

Delicious!