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Christine Dreher, Nutritionist, Herbalist, & author of "The Cleanse Cookbook" founder of TransformyourHealth.com
Christine Dreher, Nutritionist, Herbalist, and author of
 "The Cleanse Cookbook"

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Read the Article:
Winning the Weight War
by Extraordinary Health Writers

Read the Article:
Trans Fat Free and Healthy?
Article by Garden of Life

Extra Virgin Coconut Oil
by Garden of Life

  • Contains meat from only the freshest, organically grown coconuts

  • Produced using the same methods Philippine farmers have used for centuries

  • Helps maintain already healthy levels of cholesterol and thermogenesis

  • Great for low carbohydrate diets

  • Can be used in place of butter. Enjoy in cooking, frying, baking or in smoothies

  • 100% vegetarian, non-GMO, not hydrogenated, refined, bleached or deodorized

       

Extra Virgin Coconut Oil is among the healthiest, most versatile dietary oils in the world. An excellent cooking oil with its natural coconut flavor and aroma, we think it is simply the best tasting, most aromatic coconut oil on the planet.

Extra Virgin Coconut Oil is a stable, healthy saturated fat that is naturally free from trans-fatty acids. It contains medium-chain fatty acids, such as lauric acid, which have a shorter chain length than most animal derived long-chain saturated fatty acids. Newer research supports the theory that saturated fats rich in medium-chain fatty acids, like those found in extra virgin coconut oil, are beneficial. In fact, consumption of coconut oil at recommended levels, along with a healthy diet and lifestyle, helps maintain already healthy levels of cholesterol.

Unlike refined coconut oils, Extra Virgin Coconut Oil is not hydrogenated, bleached, refined or deodorized. It is produced using the same methods farmers have used for centuries. Meat from only the freshest, organically grown coconuts is shredded and cold-pressed to create coconut milk, and then then filtered and separated to extract only the highest quality oil.

Heavenly Chocolate Nutty Bars

Makes 20 squares

Ingredients: (use organic)

2 cups walnuts
½ cup almond butter
¼ cup melted Garden of Life® Coconut Oil
½ cup coconut palm sugar
¼ teaspoon salt

Chocolate Layer Ingredients: (use organic)

½ cup melted Garden of Life Coconut Oil

½ cup maple syrup
¼ cup cacao
½ teaspoon vanilla extract

Directions:

Place walnuts, salt and sugar into a food processor using the “s” blade and process for 10 to 15 seconds. Add coconut oil and almond butter and process again for another 20 seconds. The batter will be goopy at first, but it will firm up once it is refrigerated. Press this mixture down into a brownie pan and refrigerate for about 10 minutes. For the chocolate, place all ingredients into a blender (or you can use the food processor again) and blend until smooth. Pour the chocolate sauce over the nut batter and refrigerate again for about two hours before cutting into squares and serving. Chocolate nutty bars last up to two weeks in the refrigerator or up to one month in the freezer.


Coffee Chocolate Cookie Bites

Makes 24 cookie bites

Ingredients: (use organic)

1 scoop Garden of Life® RAW Fit® Marley Coffee Flavor
2 cups raw organic cashews
10 pitted organic Medjool dates, soaked in water (to soften) for 20 minutes
¼ cup dried organic cranberries or cherries
1 dark chocolate with espresso beans chocolate bar or ¼ cup chocolate dark chocolate chips (optional)
1 Tablespoon organic almond butter
1 teaspoon Garden of Life Extra Virgin Coconut Oil

Directions:

Place cashews and RAW Fit into food processor using the “s” blade and process until texture resembles a flour-like consistency. Remove dates from water (do not pat dry) and place in food processor with almond butter, coconut oil and dried cranberries. Process mixture again until well mixed and the batter starts to stick together. Chop about ¼ cup of the dark chocolate bar and incorporate into the batter. Use 1½ Tablespoons of batter and roll cookie bites using your hands. Store in refrigerator for up to three weeks or in the freezer for up to two months.


Snowball Cookies

Makes 20 cookies

Ingredients: (use organic)

1 cup macadamia nuts
1 cup pistachios (unsalted)
½ cup pecans or walnuts
8 Medjool dates, pitted
1 Tablespoon Garden of Life® RAW Protein Vanilla
1 Tablespoon Garden of Life Extra Virgin Coconut Oil
2 Tablespoons honey
2 Tablespoons water
dash of sea salt
½ cup shredded coconut flakes (unsweetened)

Directions:

Place nuts in food processor using the “S” blade and process for about 30 seconds. Add RAW Protein, coconut oil, honey, dates and salt and process for another 10 seconds. Add the water and pulse until the mixture begins to stick together. Roll Tablespoon-size cookie balls in your hand and then coat in shredded coconut flakes. Store in refrigerator for up to three weeks or in freezer for up to two months.

Recipe courtesy of Gwen Eager, Garden of Life Product Specialist and Certified RAW Vegan Chef


Healthy Fats and Protein Smoothie Recipe

Serves 1

Ingredients: (use organic)

1½ cups unsweetened almond milk
1 scoop Garden of Life® Organic Plant Protein (Vanilla or Chocolate)
2 Tablespoons almond butter
1 Tablespoon Garden of Life Extra Virgin Coconut Oil
1 Tablespoon ripe organic avocado
3 pitted Medjool dates
3 ice cubes

Directions:

Place all ingredients into a blender and blend until smooth. Enjoy immediately! It’s raw, vegan, Paleo, grain free, gluten free, dairy free and soy free.

Recipe courtesy of Gwen Eager, Garden of Life Educator and Certified RAW, Vegan Chef


Chai Bombs
(Raw, Vegan, Gluten- and Soy-Free)

Makes 26 to 30 cookie balls

Ingredients: (use organic)

3 cups raw, unsalted pecans
10 Medjool dates (remove pit and soak dates in a bowl of water for 10 minutes to soften)
1 scoop Garden of Life® RAW Protein Vanilla Chai
1 Tablespoon Garden of Life Extra Virgin Coconut Oil
½ cup dried cranberries
1 teaspoon cinnamon
1 teaspoon orange zest
¼ teaspoon nutmeg

Directions:

Place pecans in food processor using the “S” blade and process until they are finely chopped. Remove dates from water but do not pat dry. (You need them to be moist in order to get the batter to stick.) Add all ingredients into the food processor on top of the pecans and pulse until everything is well mixed and begins to stick. Roll about 1 Tablespoon of batter into a ball to form a cookie. Refrigerate for up to one week.

Recipe courtesy of Gwen Eager, Garden of Life Product Specialist and Certified RAW Vegan Chef
 


Raspberry Vanilla Cream Popsicles
Pure Fresh Daily (www.purefreshdaily.com)

Makes 10 popsicles

Ingredients: (use organic)
1 13.5-ounce can organic coconut milk or 2 cups coconut yogurt (whole fat)
2 6-ounce packages of fresh raspberries
3 Tablespoons raw honey for mild sweetness or 4 Tablespoons for a sweeter result
1 teaspoon vanilla extract
2 Tablespoons Garden of Life coconut oil

Directions:
Place all ingredients into a blender. Blend on high until smooth, frothy and creamy. Pour into popsicle mold and insert handle tops or wooden sticks (depending on the type of molds you have). Freeze for a minimum of 3 hours. Once thoroughly frozen, turn popsicle mold maker on its side under running hot water, but do not allow water to touch popsicles! This will loosen the popsicle away from sides of the mold, making it easier to remove. After eating your share, wrap remaining popsicles in individual pieces of Saran™ wrap. Store popsicles in a ziplock freezer bag in the freezer. Note: Variations on this recipe can be to change the fruit or to omit the fruit and add your favorite nut butter or raw cacao powder.


Sweet Potato Frittata

Serves 9

Ingredients: (use organic)

7 organic eggs
1 cup thinly sliced organic leeks
4 organic garlic cloves, finely chopped
4 cups fresh organic spinach
¼ cup chopped organic red bell pepper
1 large cooked organic sweet potato
3 Tablespoons Garden of Life Extra Virgin Coconut Oil
¼ cup Swiss cheese
¼ cup white cheddar cheese
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon paprika
½ teaspoon onion powder

Directions:

Sauté leeks, red bell pepper and garlic in 2 Tablespoons of coconut oil until they are tender, and then set aside. Sauté spinach in 1 Tablespoon of coconut oil until softened; then set aside. Using a mandolin slicer, slice thin, round pieces of the cooked sweet potato (or use a knife and cut thin slices). Whisk together eggs and seasoning. Grease a square brownie pan or pie pan with butter, olive or coconut oil. Place one layer of sweet potatoes on bottom of pan, and then add the spinach, leeks and red bell peppers and top with another layer of sliced potatoes. Pour eggs over layers and top with cheese. Bake for 30 minutes. Serve with your favorite hot sauce, salsa or sliced avocados.

Recipe courtesy of Gwen Eager, Garden of Life Product Specialist and Certified RAW Vegan Chef

 

 

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Return Policy: Products can be returned within 30 days of order date for refund or exchange. It is necessary to call first to obtain a Return Merchandise Authorization Number and to get return instructions. The shipping costs and a 10% re-stocking/processing fee - minimum $10 - will be charged for refunds. The re-stocking fee will be waived for exchanges. Purchases beyond 30 days are not returnable or refundable. Books - All book sales final. No returns on books.

The statements contained on these pages have not been evaluated by the Food and Drug Administration. The information conained here is not intended to diagnose, treat, cure, or prevent any disease. Suggestions and ideas presented in this document are for information only and should not be interpreted as medical advice, meant for diagnosing illness, or for prescriptive purposes. Readers are encouraged to consult their health care provider before beginning any cleanse, diet, detoxification program, or any supplement regimen. The information in this document is not to be used to replace the services or instructions of a physician or qualified health care practitioner.
 

 

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