vegan coconut

Some uses of coconut oil ✨✨✨

In case you weren’t aware of how magical it is

- Use as a makeup remover
- Use as a facial moisturizer (use wisely as if you use too much it can clog your pores so be sure to test out what amount is best for your skin type)
- Nourishing oil for your hair: hot oil treatment, hair mask or simply just apply it as a spray or leave in conditioner💆🏽
- Body moisturizer (helps with extremely dry skin, eczema, and fungal infections)
- Natural highlighter (apply to areas you’d like a little more glo💫💫)
- Great to use instead of shaving cream - EVERYWHERE (leaves ya legs and coochie feelin baby soft)
- Can be used as aftershave too
- Take a spoonful to help with digestion
- Coconut oil is the second greatest source of Lauric acid after breast milk. This means it has a super high amount of HEALTHY FATS
- Coconut oil has anti-microbial and anti-fungal properties. Consuming coconut oil can aid in digestion issues due to inflammation or presence of “bad” bacteria. Applying coconut oil can help relieve fungus and bacterial infections on the skin
- Healthier alternative to butter in cooking and baking
- Can help improve your body’s absorption of magnesium and calcium
- Can be used as a lube during masturbation (does not upset vaginas natural flora), handjobs and blowjobs – however do NOT use with a condom because the oil will corrode the condom
- Natural mouthwash: “oil pulling” with coconut oil is extremely beneficial to oral health. Wish around one spoonful of coconut oil with a few drops of your fave essential oil in your mouth for 5 min. Spit out in the garbage (coconut oil will solidify at room temp so may clog your drains). Then brush your teeth. This can whiten and strengthen your teeth without the use of harsh bleach in whitening strips and will help with bad breath
- Can help with weight loss
- Make a natural deodorant with coconut oil, essential oil and arrowroot powder / cornstarch and baking soda
- Can be used as a sunscreen (low SPF)
- Mix with sugar and make a sexyy body scrub
- Can help relieve bug bites and post ivy/poison oak rashes
- Use with apple cider vinegar for natural lice treatment
- Balances body’s hormones
- Coconut oil with a few drops of peppermint oil can work as an insect repellent

These aren’t even all of the uses for wonderful coconut oil. If you think anymore feel free to add on or message me

Nutty granola bowl + a cup o'tea.

Coconut Pistachio Granola (Oil-free)

2 cups GF oats
¼ cup maple syrup
½ tsp. cinnamon
1/8 tsp. all spice
¼ tsp. salt
½ tsp. pure vanilla extract
1/3 cup chopped raw pistachios
¼ cup desiccated coconut

Preheat oven to 300 degrees Fahrenheit. Line a large baking sheet with parchment paper.
In a mixing bowl, combine the oats, maple syrup, vanilla and spices then transfer to baking sheet and bake for 35 minutes. Next, remove granola form oven and add pistachios and coconut and bake for another 10-12 minutes or until the coconut is lightly toasted.

Granola keeps for about 2 weeks stored in an airtight container.

currently missing Maui and the hawaiian acai bowls 💦 not to mention that this passion fruit kombucha is to dieeee for👌🏼 {acai topped with banana, mango, papaya, strawb, and coconut} 🌴🌴🌴🌞🌞🌞

IG: mirandasmunchies

Breakfast for one: strawberry smoothie, coyo w homemade coconut pistachio granola, sourdough toast with @tofuttibrands cream cheese, dried figs + blueberries. I almost always eat sourdough because it contains more lactobacillus bacteria than other breads which means less phytic acid (phytic acid blocks calcium, zinc, magnesium, iron and copper and raises the risk of being deficient in these important minerals). And sourdough is also easier to digest. Fun stuff.

Butternut Squash, Lentil and Spinach Curry

Ingredients:

  • 320 g butternut squash (just the flesh)
  • 60 g uncooked mixed lentils
  • ½ vegetable stock cube
  • 40 g white onion, chopped
  • 40 g thai red curry paste
  • 200 g full fat coconut milk (½ a can)
  • 200 g chopped tomatoes
  • 150 g young spinach
  • 1 naan bread to serve

Recipe:

  1. First, pre-heat the oven to gas mark 4/350F/180C and line a roasting tray with foil or parchment.
  2. Cut the butternut squash into bite-size chunks, then line up on the tray and spray with a little cooking spray. Roast for 30-40 minutes until tender, stirring halfway.
  3. Meanwhile, rinse the lentils before adding to a pot along with the stock cube and covering with cold water. Bring to the boil, then allow to simmer for 12 minutes.
  4. Heat some cooking spray on a non-stick pan and add the onions. Fry until soft, then add the curry paste, tomatoes and coconut milk. Stir every so often as the sauce thickens (about 10 minutes). Meanwhile, heat up the naan bread in the oven.
  5. Finally, add the squash, lentils and spinach to the curry and season to taste. Cook for another couple of minutes, then serve with the naan bread.

Notes: I adapted this (with little change) from a BBC recipe to cook for my mum on our vegan nights because we both LOVE curry and this was a hit!

Serves 3, 274 calories