Kick Cellulite to the Curb

To all the women out there, we know that cellulite happens to the best of us. And with swimsuit season now in full swing, banishing that stubborn cellulite is on the brain.  Well getting rid of cellulite for good seems nearly impossible, we have a secret formula to help reduce its appearance… Coffee and Coconut Oil!


Caffeine tightens and firms by stimulating blood flow and provides antioxidants to the skin when applied topically.  It has been shown to reduce the appearance of cellulite over time.  Our special, DIY formula combines 1/4 cup of coffee grounds with 1/2 cup of moisturizing Nature’s Approved® Organic Long Life Coconut Oil with added vitamin E.  Massage this mixture on your problem areas and it will stimulate blood flow resulting in tighter, smoother skin.

Massage a bit of this scrub on your face as well and it will leave you with glowing, bright skin.. It even improves acne and redness too as an added bonus!


G I V E A W A Y !!!

We have good news for all of you… we will be conducting a giveaway and our two lucky winners will receive our assorted three pack including our Nature’s Approved® Organic Long Life Coconut Oil, Nature’s Approved® Organic Peppermint Coconut Oil, Nature’s Approved® Organic Garlic Coconut Oil.

Screen Shot 2016-06-23 at 11.32.04 AM.png

Here’s how to enter:

  1. Go to our instagram page (natures_approved) and follow us
  2. Like our GIVEAWAY post
  3. Comment and tag 3 friends and have them follow us

Our two lucky winners will be selected on Sunday at 6pm EST

VEGAN Blackberry Cheesecake

One of our favorite Instagrammers Dani Nemeh has blessed us all with this incredible vegan blackberry cheesecake recipe.  Doesn’t it just look so decadent??? Lucky for all of you, we have the recipe, and this mouth watering treat was made with none other then our Long Life Coconut Oil which is packed with Vitamin E. Make sure to follow Dani on Instagram (dani_nemeh) to see all her amazing food creations.


Here’s what you’ll need to do…

For the crust Dani used 1 bag of Purely Elizabeth Original Granola (but any unflavored granola will do) and gave it a whirl in the blender with 1/3 cup of Nature’s Approved® Organic Long Life Coconut Oil.  She then spread and pressed the mixture firmly down in a 8X8 pan covered in parchment paper and baked it in the oven at 350 degrees for 20 minutes.

For the cheesecake layer Dani blended 1 1/2 cup of soaked raw cashews (soaked for 3 hrs prior to using them), 1/3 cup of pure maple syrup, 1/3 cup of Nature’s Approved® Organic Long Life Coconut Oil, 1/2 cup of blackberries, 1 tbsp of vanilla extract, and juice from one lemon.  She then poured the cheesecake mixture over the cooled crust and placed it in the freezer to set.

This recipe is easy and incredibly delicious.  Make sure to give it a try!


We’ve received some great feedback on our organic coconut oils and we would love to share it with all of our readers and customers!

I have the oil and it’s the best I ever had, and that’s saying a lot as I’ve had lots of brands even some of the high end brands. To me it has a mild coconut taste very fresh clean. I got it on the 23rd so that was fast.

– greenie352


Hi Ken,

I just wanted to say I received my Extra Virgin Organic Coconut Oil today…This Oil is by far the best I have tasted in years..I have been using Coconut Oil for 6-7 years now and have tasted the premium oils of so many brands…The price per gallon on your product is incredible…The taste is truly fresh,buttery and smooth…Your Organic Extra Virgin Coconut Oil from the green processing to the quick arrival at my door was just incredible…Thank you for bringing the true treasure of the South Pacific to my home and family. Cheers…



Hi Ken,

Linda and I have been using your coconut oils for several years and find them to be of the highestquality.  We now use coconut oil exclusively for cooking.  We are trying to eat as healthy as possible and coconut oil is a major part of our diet.

We just recently ordered the ‘Long-Life Coconut Oil’ and are amazed by its flavor !  We just ordered another gallon.  We will continue to use your other oils, but this new one is our favorite.  It has a rich buttery flavor and consistency that is excellent when used in recipes that would normally require the richness of real butter.  We also use it on breads and vegetables.  It is truly a wonderful addition to our strategy of eating healthy and maintaining the flavor.

Sincerely, Brad & Linda

Simple Side Dishes

Our coconut oils add great flavor to any simple side dish, especially our garlic flavored coconut oil.  Here are some side dishes to try out.  They are the perfect, light, low carb side to any summer meal.




2 tablespoons of Organic Garlic Coconut Oil from Nature’s Approved.

About 4 ounces of Baby Broccoli (incredibly high in antioxidants) from Trader Joe’s, the stalks are soft and can be eaten entirely with the leaves and crown. The younger broccoli has a higher density of antioxidants than the fully grown broccoli. Broccoli is known for its great anti-carcinogens.

Four ounces of mushrooms

2 ounces of walnuts , one of the healthiest nuts  (or other nuts such as a handful of mixed nuts from who carry many organic nuts)

Salt and pepper to taste. (adding half a teaspoon of chopped fresh French tarragon to the  Asparagus version below  added  sweetness  and made it very interesting.)


In a large, non-stick skillet melt the oil, sauté the greens and mushrooms for about 4 minutes. Add the walnuts and stir for another 3 minutes and serve.

This recipe is so simple, fast, and easy to make and it is sure to be a hit!


Alternate Greens and Ingredients

You can use asparagus, kale, brussel sprouts, or collard greens as well.  For the asparagus, break off and discard the bottom of the stalk where it is rigid and fibrous. Sauté with ½ teaspoon of fresh French tarragon plus almonds instead of walnuts. The almonds need to go in just before the asparagus so they soften enough.

If you are cooking kale as the green vegetable, strip the leaves off the stalks and sauté. For brussel sprouts cut in half lengthwise and for collard Greens, strip the leaves off the stalk and tear into smaller pieces.

Spiked White Peppermint Mocha

We’ve been in the kitchen stirring up new recipes for all of you, and we have found a match made in heaven: our peppermint coconut oil, white chocolate, and coffee. This delicious, spiked white peppermint mocha is the perfect night cap for an evening with friends or just for cozying up on the couch.  With a touch of peppermint, this drink is indulgent, yet refreshing and is great served with dessert for a sweet end to your night.



1/2 white chocolate bar (about 2-3 oz)

2 cups of milk (I prefer 2%)

1/2 tbsp Nature’s Approved® Organic Peppermint Coconut Oil

2 cups coffee, brewed (can be caffeinated or decaffeinated)

2 ounces White Chocolate liquor


Yields 4 Servings


Fill a sauce pan with water and place over high flame to bring to a boil.  Place a large metal mixing bowl or saucepan above the boiling water to create a double boiler.  Add 1/2 tbsp Nature’s Approved® Organic Peppermint Coconut Oil and the white chocolate to the bowl and allow to melt and combine completely.  Slowly add in the 2 cups of milk and combine with the melted chocolate and coconut oil.  Pour the brewed coffee into four separate glasses with 1/2 ounce of the White Chocolate liquor in each of the four glasses.  Top with the white chocolate and milk mixture.  The drink should be one part coffee to one part white chocolate mixture.  Sit back, relax, and enjoy!


Coconut Pumpkin Bread

This Coconut Pumpkin bread is a healthier alternative to most pumpkin or spice cakes and smells magnificent baking in the oven- try it for Thanksgiving, holiday celebrations, family get-togethers, after-school snacks, or as a basic dessert (and it’s delicious with ice cream).


  • 1 cup Nature’s Approved® Organic Extra Virgin Coconut Oil and 1 Tbsp (for greasing pans)
  • 3 eggs, brown or white (free-range, organic)
  • 3 cups organic sugar (or substitute 2 cups maple syrup, agave nectar, or honey)
  • 2 cups organic pumpkin purée
  • 2 tsp organic vanilla extract (aluminum-free preferred)
  • 3 cups, all-purpose organic flour
  • 1 tsp baking soda
  • 1 tsp salt, fine
  • 1 tsp nutmeg, ground
  • 1 tsp cinnamon, ground
  • 1 tsp cloves, ground
  • 1 tsp allspice, ground
  • Optional:  1 cup walnuts or pecans, chopped (best to get raw pecans, roast them and then chop & add)

(Makes 8+ Servings)

Directions: Preheat oven to 350°F.  Grease bread loaf or other baking pans with 1 Tb Nature’s Approved® Organic Extra Virgin Coconut Oil, and flour lightly, to prevent sticking when removing the bread.  (If you want to roast whole Walnuts or Pecans, roast for 10 minutes now). In a large bowl, mix together Nature’s Approved® Organic Extra Virgin Coconut Oil, eggs, sugar, pumpkin and vanilla. Combine and stir together flour, baking soda, and spices in a separate bowl with a fork or spoon.  Add dry ingredients to pumpkin mixture until fully incorporated. Fold in chopped nuts, if desired. Bake for 1 hour 10 minutes checking for doneness with a toothpick or a knife.