My Review of Tropical Traditions Gold Label Virgin Coconut Oil
Recently, I got in on one of the many awesome sales that Tropical Traditions has going at any given time, and got a free quart of their Gold Label Virgin Coconut Oil to try out. Up until then, I’d been buying whatever was on sale from various local stores – which was frustrating just for plethora of choices & lack of knowledge about what’s a good choice among them. Because it’s not just about price – I want to consider sourcing, processing, etc. as well as taste, price, etc – but how can you taste w/o buying 6 jars of the stuff!
If you are lucky, something perfect falls in your lap, and that’s how it played out with the free VCO from Tropical Traditions. I love it. It’s a gorgeous color, smell, and consistency in the jar. It’s lovely in the cooking, too – and those of you who read my blog more than once, know I cook – a LOT. I easily homemake 95% of what my family eats.
Since I’ve started using this particular brand of coconut oil, I’ve used 2 pint containers, a quart, I’m on my 2nd quart, and at a sale on their site last week, I bought my first gallon. I’m so geeked out about getting that in the mail.
So, what do I use it for. Well, pretty much anything at this point. Even a couple of years ago, I couldn’t stand the taste or consistency of coconut, but thanks to Paleo, and amazing products like this, I now adore coconut in nearly all it’s forms (still not a fan of coconut water). I use some form of coconut daily – flour, oil, butter, milk, unsweetened flakes. I hope you are sitting down for this next part – I use more coconut than bacon. <gasp> Yes, I know. Shocking. There are a lot of safe, healthy cooking fats, and they each have their place. To be quite frank, I actually keep four containers of cooking fat next to my stove – both refined and unrefined coconut oils, bacon grease, and Kerrygold butter.* So much choice, but more often than not, I’m reaching for the coconut oil.
I absolutely adore using it for sautéed shrimp – just coconut oil, some sea salt, and I have my very own, healthier version of Coconut Shrimp! We also have a new family favorite – sweet potato fries or chips. Again, just CO and sea salt. Perfect! I love the health-giving properties of the coconut oil, so I will add a dose of it to other foods just to have it in there. I use it in my baking now, too – cookies, bars, cakes. I recently made some egg muffins & pureed onions, spinach, and crimini mushrooms to add & used coconut oil to help them in the food processor. I’ve also made my own coconut butter several times and I always add a good amount of coconut oil to the mix. Sweet or savory, frying or baking. It really is just so versatile. And delicious. And good for you!
I have used this coconut oil in non-cooking applications as well – it’s lovely on skin, and as a conditioner for hair (both human and pet), I used it to season my cast-iron pans, as well as a ‘safe, sterile, anti-microbial/fungal, etc’ lubricant for moving parts in a small animal cage.
Tropical Traditions website is also worth some serious ‘Net time. They include so much information on their products, sourcing, processing; it’s awesome. And, educational. You can learn the many uses for coconut oil, etc. There’s a link on the Virgin Coconut Oil page for a page with a bunch of free recipes that can get you started, or provide new inspiration, too.
Those of you who follow me also know that I don’t do a ton of reviews. I share what I’m really excited about. What I love. I put Tropical Traditions Gold Label Virgin Coconut Oil right up there. Sign up for their newsletters and get sales notifications. Whether it’s free shipping that floats your boat, or buy one get one free. They rotate through some amazing offers. If you have enough healthy people in your life, consider joining the Healthy Buyer’s Club and getting even more amazing savings and use it as a co-op opportunity.
I’m always grateful when I get my sourcing figured out; when I find a place to trust that has great value. It makes my job as homemaker so much easier. My only dilemma now lies in which of the plethora of great deals to take advantage of.
*I do use olive oil, but never in high-heat cooking. Those containers stay behind closed cabinet doors, not next to heat. The four fats I use in my cooking are much more stable, and I use them at a fast enough pace, that I do not worry about them going rancid.
Filed under: Paleo/Primal WOL | 4 Comments
Tags: allergies, depression, diabetes, healthy, low carb diet, paleo, Primal