What is it
FLAVOUR AND CLARITY
With its distinctive fresh nutty fragrance and flavour, and it's absolute clarity – (pure white in solid form and completely clear as a liquid), Vanuatu Wild Harvest Virgin Coconut Oil really is the best coconut oil you can buy.
It can be used as is, straight from the bottle, in foods as a smoothie ingredient or spread, in cakes or biscuits, or as a cosmetic oil. No other oil is this versatile.
What are its health benefits
The Health Benefits of Virgin Coconut Oil
RICH IN MEDIUM-CHAIN FATTY ACIDS
Oils and fats can be classified as those with short-chain fatty acids (SCFAs), medium-chain fatty acids (MCFAs), or long-chain fatty acids (LCFAs).
The majority of fats and oils in our diet contain long-chain fatty acids.
Coconut oil is high in saturated fat, however, it differs from butter, for example, in that it contains medium-chain fatty acids. There are, in fact, very few dietary sources of medium-chain fats, making coconut oil pretty unique.
These medium-chain fats are absorbed directly by the liver, providing instant energy, rather than being stored up. In comparison, butter contains long-chain fatty acids, which are deposited in the fat cells and burn off far more slowly than coconut oil.
How does it work
RICH IN LAURIC ACID
Many of coconut oil’s health benefits are attributed to the presence of lauric acid.
Almost 50 percent of the fat found in coconut oil is lauric acid. When present in the body, lauric acid is converted into monolaurin, a compound which is thought to have antiviral, antifungal and antibacterial properties.
Interestingly, the only other source of lauric is breast milk, which may explain the reason breastfed babies get fewer infections.
Lauric acid increases levels of good HDL cholesterol, as well as LDL cholesterol, but this is not thought to negatively affect the overall ratio of the two.
How and where is it grown
COCONUT OIL - THE VANUATU WILD HARVEST DIFFERENCE
Different to plantation grown coconut oil products, Vanuatu Wild Harvest Coconut Oil is made from wild grown coconuts gathered by the local villagers in Vanuatu. The coconut flesh is then gently pressed by hand using the Direct MicroExpelling(DME) method within 1 hour of opening the nut. The DMEmethod is the highest standard of coconut oil production and consistently delivers a pure, natural and totally unrefined extra virgin coconut oil that is free from chemicals& other impurities.Vanuatu Wild Harvest Coconut Oil retains a beautiful natural coconut aroma & flavour, quite unlike any other coconut oil you have ever experienced.
DIRECT MICRO EXPELLING (DME) METHOD OF PREPARING COCONUT OIL
There is a fundamental difference in the nutritional and cosmetic value of coconut oil made from copra (dried and processed coconut) and that of virgin coconut oil made through the DME method. Because copra is dried over many days in unhygienic conditions and then shipped and stored for many weeks, moulds grow on this raw material and the oil becomes rancid. Cleaning (refining and bleaching) this dirty oil by industrial/chemical processes destroys many of coconut oil's natural characteristics and benefits.
DME stands for 'Direct Micro Expelling'. This is a form of 'wet-milling' whereby the virgin coconut oil is cold-pressed from the fresh meat of the coconut within one to three hours of opening the nut. The DME method is regarded by many as THE highest standard of coconut oil production. This method delivers a pure, natural and totally unrefined extra virgin coconut oil that is unhydrogenated, free from impurities, high in antioxidants and retains its beautiful and natural coconut aroma.
Direct Micro Expelling uses a totally different approach to coconut compared to that of the copra industry. With DME the processing is taken to the nuts rather than taking the nuts (in debased form) to a (large-scale) processing plant. The coconuts and oil are produced by local Vanuatu people with small scale locally owned production. This results in a virgin coconut oil of vastly superior quality that directly benefits local Vanuatu families.
How Vanuatu Wild Harvest Coconut Oil is made
Essentially there are three types of coconut oil available today.
RBD COCONUT OIL
RBD = Refined, Bleached and Deodorised - says it all really. This is made in large volume from older dried coconut known as 'copra'. Solvents are used in the extraction and it is is usually hydrogenated making it unpleasant and unhealthy.
VIRGIN COLD PRESSED COCONUT OIL
This is a lot better. It is made from fresh coconuts grown on plantations and oil is extracted large scale with cold press technology. Most Coconut Oil you see on Health Food shelves is made in this manner.
SMALL SCALE HAND MADE ARTISAN COCONUT OIL
This is how Vanuatu Wild Harvest is made. Local villagers from the outer Vanuatu Islands sell their fruit to our producer (locally owned and run) who immediately hand removes the flesh, dries on volcanic rock heated tables and hand extracts the oil with DME (Direct Micro Expeller) equipment. This hand made artisan method produces an oil which is superior to all other Virgin Coconut oils in freshness, taste, clarity and fragrance.
Here are some images of Vanuatu Wild Harvest in production.
Cracking the Coconuts
Extracting the Flesh
Hot Volcanic Drying Rocks
Drying the coconut
Micro Expeller Pressing
Two Coconut Oil recipes from Adele 'Vegie Head'
Vegie Head (Adele McConnell) is a brilliant Vegan writer/blogger. She has a great site at www.vegiehead.com and a brand new book 'THE VEGAN COOKBOOK' available now.
Vegie Head rates our Vanuatu Wild Harvest as the best she has tasted, and she has provided us with two recipes to get you started using this beautiful food.
Raw Chocolate Bark
-1 cup melted coconut oil
-1/4 cup raw coconut sugar
-2-4 tbsp raw cacao powder
-1/2-1 cup amaranth puffs (depending on how 'crunchy' you want your chocolate)
-In a large bowl, gently mix the oil, coconut sugar and cacao powder together
-Fold in the amaranth puffs until combined
-Pour into a lined tray and freeze for 30 minutes or until firm
-Snap into pieces and store in the freezer
Chia Choc Cookies...
Makes 12 cookies
-2 tbsp of chia seeds or ground chia seeds
-1/3 cup water
-1/3 cup coconut oil
-1 1/4 cup wholemeal flour
-1 cup vegan choc chips or cacao nibs
-1/2 cup coconut sugar or alternative
-Seeds from one vanilla bean pod
-1/2 tspn baking powder
-Heat oven to 180c
-Soak the chia seeds in the water for 5 minutes until a gel forms
-Mix the sugar and oil together, whisking until combined well
-Add the flour, baking powder and vanilla, and stir until mixed thoroughly
-Add the chia seed 'gel' and chocolate chips or nibs and fold through
-Arrange on a baking tray and cook for 10-15 minutes
-Use a dessert spoon and drop a spoonful on to baking paper
-They spread a little bit, so space them accordingly
-Bake for about 10-12 minutes...you will end up with chewy cookies! any longer, they will be crispy