How to make a gorgeous Caramel Banana Treat with our Organic Raw Extra Virgin Coconut Oil
What you need:
2 Whole wheat bread
1/2 Cup of Milk
4 to 5 spoons of Brown sugar
1 spoon Vanilla essence
So, we made this absolute delicious sweet treat in the kitchen, which we thought we’d share for those with a sweet tooth!
Before you get too excited and reach for your knife and fork, follow the simple steps, and be sure to use to right ingredients. And make sure you have a jar of our lovely Organic Raw Extra Virgin Coconut Oil ready!
- To start off, get ready to make some yummy caramel by adding 4 to 5 spoons of brown sugar with 2 table spoons of water and caramelising for 5 minutes. Then add some Vanilla essence.
- Slice the banana in two vertical halves and add it to the mixture, letting the banana slices glaze in glossy caramel.
- Don’t get too hungry just yet! Crack open the egg and beat with 1/2 cup of milk, adding 2 spoons of brown sugar.
- Add one table spoon of Extra Virgin Coconut Oil to another pan, and then take 2 slices of whole wheat bread and dip them in the mixture, before toasting in the pan.
- Remove the toast from the pan and place on a plate. Place the caramelised bananas on the toast and gently roll it to a perfect shape.
- Drizzle the remaining caramel over the rolls.
- Get your cutlery and enjoy! Preferably with a bottle of our delicious King Coconut Water!
By now I probably don’t need to tell you that coconut oil’s great for your skin. The clear white fragrant oil at solid at room temperature in our colder UK climate, yet melts on your skin when scooped out and rubbed on your fingers and palms. Having used heaps of manufactured cosmetics, trying the natural goodness of coconut oil was refreshing. The moment I began applying it to my skin, I felt comfortable moisturised and rejuvenated. The soft, supple feeling lasted, and my skin felt good for hours without having to reapply. The best thing is knowing that I’m just using a raw, natural ingredient with no additives. There’s something rewarding and comforting in that.
Coconut oil has fast become famed for it’s cosmetic uses over the past year or so. And it’s no surprise. It is rich in fatty acids, particularly saturated fats known as medium chain fatty acids, and and this means it prevents moisture loss through the pores, locking in moisture. It gives a smooth feeling, and it locks the moisture in for hours. Furthermore, it is rich in vitamin E, which is well known for contributing towards healthy skin, preventing damage and degeneration and promoting growth and repair. This means it is very good for helping prevent cracking, using on cuts, scars and burns, and even helping resist ageing and wrinkling of the skin.
To use it best, try applying straight after a shower. Dry off, and then scoop a good amount, rub into your palms, allowing it to soften and melt, and you’ll being to feel it really absorb into your skin. Apply to your body and gently rub it in. You’ll feel a suppleness and notice the shine to your skin. This is the reason many models use it, for that distinctive glow, an apparent warmth to the skin. You’ll also notice the rich fragrance as you open the jar. This is the part I love. It has a natural beauty about it. It’s liberating. Applying after a warm, rejuvenating shower really locks the moisture in and gives the best result. It works for most skin types, being great for dry skin, and it’s often used for eczema.
So give it a try, start applying it to your skin and being to see the difference in how you feel and look.
Out in the coastal tropics of the Island, where an abundance of palm trees line white sands reaching out into the sapphire blue Indian Ocean, dawn breaks as the call of the morning birds begins. It’s 4.30 AM as Sanjaya arises, night still cast upon the dense forested regions of the coconut triangle, as he steps out into the warm humid morning air. Barefoot, he presses his soles into the dusty earth to feel the coolness of the soil, before setting out, his bare chest beginning to perspire as the sun gradually reveals itself to a hot April morning. As the golden hues begin to gleam from corners of clouds, its rays fall upon the tips of palm leaves, creeping through to the ground beneath, and cast upon Sanjaya’s steps as he paces gracefully out into the day, calmly assured in his day’s labour. The choral song of indigenous birds and insects chimes in the air, the rustling of trees in gushing winds and cracks of twigs beneath feet – this truly is the sound of these lands.
Advancing out into the wide expanse of coconut trees, equipped with his tools, he scans the planes of towering fully developed coconut trees, observing each with knowledge of their life course as if each were a known neighbour, well acquainted, grateful to their abundant generosity towards him, ever watchful for the ripe and nourishing coconuts perched up at the top of every tree.
Finally, he picks his tree – he knows the one. There she stands, towering, a grand monument of nature, a beaming triumph of fruitful evolutionary prosperity. These trees populated and fed this land for thousands upon thousands of years, those glossy jungle-green palm leaves glistening in the sun, gracefully moving with the wind like flags blossoming into the sky.
Sanjaya stops there, stares up for a moment, evaluating his course, and then prepares his work. He lays his tools on the ground beside the base, a linen cloth wrapped firmly around his waist, and presses his palms against the trunk, unloading some of his body weight against the body of the tree as he raises one foot and presses it against the trunk with an expert grip. He brings up another foot, clutching the tree between his experienced feet, and begins to climb, swiftly raising his hands with astonishing speed, flashing in synchrony, as his brisk legs follow, gliding up the body of the tree. He ascends with impressive grace, precise in each movement, measured in pace and pressure, as he approaches the top, gripping onto branches, and selecting his coconuts. He observes their ripeness and maturity, and then carefully and swiftly draws his machete, cutting the kernel from it’s branches, letting it fall gracefully to the earth, landing upon the damp fertile soils. One by one he selects his kernels, harvesting this rich sustenance of the earth’s benevolence, as did his ancestors before him, in an age old tradition learned since youth. He recalls younger years watching those in his family perform the same feat, as he slowly began to master his craft, strengthening his grip as he learnt to skilfully ascend these beautiful trees.
As he climbs back down, levering himself to the ground with swiftness and balance, he can feel the sun’s heat intensifying on his back, as the morning wanes on towards the scorching midday. He knows his work must end there, taking his harvest back before morning end. He continues his work, assessing his trees, climbing and collecting sufficiently, returning with enough, day by day, knowing in depth the produce of his lands. He is ever aware of the need to preserve and sustain these lands as his forefathers had done before, being sure to respect the hospitality of the earth and conserve its sustenance. When the morning ends, and Sanjaya carries his harvest back, the sun high in the sky, it’s powerful rays piercing through the trees above, he admires the world around him, a world he has known for all his years. That rich green abundance of the natural world that remembers him as much as he remembers it.
He returns home, his heavy sack of ripened coconuts flung over his shoulder and weighted upon his perspiring back. he briskly steps into the shade, crouching down as he lowers the sack, and begins counting and assessing his harvest. It looks good, and he’s pleased with his day’s labour. True, the natural world is benevolent, and he’s grateful for a life lived on this earth, as he clutches a ripened coconut in hand, the tawny husks ruffling against his hardened palms, it’s firm shell cradled by his calloused fingers. He gazes at it with stern approval. This is a good one. And he stares up at the sun in contented marvel, knowing that tomorrow brings more beauty, and the earth more wonder.
The King Coconut – What is it?
Known for it’s exquisite taste and nutritional richness, the King Coconut is a natural treasure of the tropics. Unlike the green coconut, which is widely available, the King Coconut is indigenous to Sri Lanka, where it is the favoured choice. It is orange in colour, larger, and contains electrolyte levels closer to human plasma. Rich in sweetness and vitality, it is enjoyed by locals for its truly unique taste and immediate refreshment.
How Is Coconut Oil Produced?
Extracted from the kernel or meat of mature coconuts, coconut oil is a staple in many Asian countries, and has been used to a variety of purposes for centuries. Harvested from the coconut palm tree (Cocos nucifera), the oil is pressed from the kernel. Whilst much of the oil produced that is available is often refined bleached and deodorised, the nutritional integrity is preserved if cold pressed – a process by which the oil is never heated or refined. At Ishara Organic we produce only cold pressed oil, preserving the raw, natural product and its health benefits.