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- Certified Organic by NJDA, Gluten-Free, Paleo, Vegan
- A sustainable source of energy
- Packed with rapidly-absorbed fatty acids
How to Use MCT Oil
- Add to a smoothies and shakes
- Add to coffee for bulletproof coffee
- Mix into tea, bone broth, or flavored water
- Smoke Point: 320°F - use in place of olive oil, butter, or ghee at low or no heat
- Use as a finishing oil on meats, rice, and vegetables
- Pairs well with olive oil and salt, as well a acidic foods like tomato and citrus
More Recipes...
Honey Mustard Dressing
- 1/8 cup Olive Oil or PrimalOil
- 1/8 cup MCT Oil
- 1/8 cup Apple Cider Vinegar
- 3 TBSP Dijon Mustard
- 3 TBSP Honey
Whisk until completely blended and smooth.
Creamy Balsamic Vinegarette
- 1/8 cup Olive Oil or PrimalOil
- 1/8 cup MCT Oil
- 1/2 cup Aged Balsamic Vinegar
- 3 TBSP Heavy Cream
- 3 TBSP Honey
Whisk until completely blended and smooth.
Basil Pesto
- 2 cups packed fresh basil leaves
- 2-3 cloves fresh garlic
- 1/2 cup freshly grated Parmesan Reggiano cheese
- 1/3 cup pine nuts
- 1/4 tsp Himalayan pink salt
- 1/8 tsp freshly ground black peppercorn
- 1/2 cup Olive Oil or PrimalOil
For the best texture, crush with a mortar and pestle. If you don't have a mortar and pestle, blend all ingredients in a food processor until coarse.
Bulletproof Coffee
- 8 oz freshly brewed coffee
- 1-3 tsp MCT Oil
- 1-3 tsp Original Ghee
Mix everything in a blender or shake in a thermos until frothy and foamy. - A note on quantity: Start with 1 tsp MCT oil and ghee and increase over time as you get used it.
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