Co-op Blog

Nourishing Nutiva Coconut Oil

Coconut oil has been in the news, described as a superfood with many uses. While there’s plenty of hype, coconut oil is not a cure-all, but a rich plant oil source of moisture that can be used for healthy cooking and natural skincare. Look for Nutiva Organic Coconut Oil- it’s non-GMO, and now on sale for 11.99 per 23 oz jar.

  • Personal Care Tips for Coconut Oil: Use coconut oil as a natural skin and hair conditioner, eye makeup remover or deep conditioning hair treatment. Combine coconut oil with coconut sugar and essential oil for an exfoliating, refreshing body scrub.
  • Cooking Tips for Coconut Oil: In the kitchen, use coconut oil as a go-to medium heat cooking oil for vegetables and proteins. Serve it as a butter substitute on popcorn and bread. Cook’s tip: a pinch of salt will reduce the coconut flavor in savory recipes. Try this delightful dessert recipe from Nutiva’s website.

Almost Totally Raw Key Lime Pie 

Ingredients for crust:
  • 1 cup Medjool dates
  • ½ cup Nutiva Organic Hempseed
  • ½ cup pecan halves
  • ¼ cup unsweetened shredded dried coconut
  • 1 tablespoon Nutiva Organic Coconut Oil
  • pinch of sea salt

Ingredients for filling:

  • 5 avocados
  • ½ cup + 1 tablespoon lime juice
  • ¼ cup Nutiva Organic Coconut Oil
  • ¼ cup Nutiva Organic Coconut Manna
  • 3 packets monk fruit powder
  • 2 ½ tablespoons honey
  • ½ teaspoon sea salt
  • ½ teaspoon chlorella (natural green coloring)
Directions for crust:   In a food processor blend the pecans, hempseeds and coconut flakes until a coarse consistency is achieved. Add the sea salt, pitted Medjool dates and coconut oil then blend again until it forms a ball. Form the date ball into a crust. Flatten it out in the pie dish using fingers and palm of the hands. Cover with plastic wrap put in the fridge. Move onto the filling.
Directions for filling:   Blend the avocados, lime juice, and coconut oil together until smooth. Add the Coconut Manna, honey, monk fruit powder, sea salt and chlorella then blend again until smooth. Pour into the pie crust and garnish it as you wish with shredded coconut, a sprinkle of chlorella or very thinly sliced lime. Chill in the fridge for at least an hour.
By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.