Raw, unrefined, virgin coconut oil is a staple at my house.  As my constant companion in the kitchen, it emerges from my pantry numerous times a day.

Since coconut oil does not produce free radicals when heated or go rancid like olive oil (which is prone to oxidative damage by heat), I use it almost exclusively when cooking, baking, and sauteing. It is my all-purpose oil, and I typically buy it in five-gallon buckets.

If you've been following our 42-day diet and fitness challenge, then you may remember that we've been limiting our sugar intake to just one healthy dessert option each week.  Key word here is healthy.  No refined flour.  No processed sweetener.  Just real food ingredients.

Take homemade ice cream, for example, made of real cream like the kind you scoop right off the top of raw milk, free-range eggs on pasture, and raw, unfiltered honey. That's what I call simple, nourishing ingredients.