Frugal Family Fun: Gold Label Virgin Coconut Oil

Tuesday, March 30, 2010

Gold Label Virgin Coconut Oil


I have been trying out my chef hat lately.  Like most things there are failures and successes.  I was really eager to try the  Tropical Traditions Virgin Coconut Oil


I had previously thought it was a skin product, so was very happy to learn it is for cooking!!  I have used it for chicken, stir fry, even sauteing vegetables!! It has a great aroma and the food is irresistible!! The best part is that you are getting great health benefits!!

Welcome to coconutoil.com!
Your source for research on the
health benefits of coconut oil.


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Coconut oil is an edible oil that has been consumed in tropical places for thousands of years. Studies done on native diets high in coconut consumption show that these populations are generally in good health, and don't suffer as much from many of the modern diseases of western nations.
Coconut oil was once prevalent in western countries like the United States as well. With a long shelf life and a melting point of 76 degrees, it was a favorite in the baking industry. But a negative campaign against saturated fats in general, and the tropical oils in particular, led to most food manufacturers abandoning coconut oil in recent years in favor of hydrogenated polyunsaturated oils that come from the main cash crops in the US, particularly soy, and contain trans fatty acids. These polyunsaturated oils were not a big part of the diet of previous generations, so how has the health of Americans changed now that polyunsaturated oils are for the most part all one finds on supermarket shelves across the US? We encourage you to take an honest look at the research presented on this website, and consider the "other side" of the story, whether it be coconut oil, saturated fats, or the new vegetable oils!



Roast Chicken with Coconut Oil recipe photo
Roast Chicken with Coconut Oil
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy
Preheat oven to 425 degrees F.
Remove the giblets and wash the chicken in warm to hot tap water and dry thoroughly. Liberally season the cavity with salt and pepper. Stuff with the onion, celery, and garlic.
Brush melted butter and coconut oil all over chicken and season with salt, pepper and garlic powder. Place in a roasting pan or a 9x13 glass baking pan.
Roast for 11 minutes at 425 degrees F. Reduce the heat to 350 degrees and baste the chicken. Roast for 1 hour or until juices run clear when pricked between the leg and thigh. Baste chicken with pan juices every 10-15 minutes or so, but stop basting around the last 10 minutes. You can increase the temperature to 375 degrees F during the last 1/2 hour or so if you need to "hurry" it up.
Pour pan juices into a small saucepan and add chicken stock or water. Adjust richness by adding more or less stock/water. Make a slurry by adding the corn starch to the water and whisk into the gravy to reach the desired consistency. Add more if needed. Add more stock if needed and whisk and boil until gravy has thickened. Serve with the roasted chicken.
Recipe courtesy Sarah Shilhavy
There are more recipes here
For more information, see this blog post.
 
Check out the video: “How We Discovered Virgin Coconut Oil - An Interview with Brian Shilhavy, CEO Tropical Traditions


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Contest begins now and ends April 30, 2010 at 11:59 PM PST.  Winner will be selected via Random.org and will be notified by email. Winner must respond within 48 hours or forfeits prize.  Good luck!

Tropical Traditions  provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose.  Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.

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