Giveaway: Tropical Traditions 32 oz Gold Label Virgin Coconut Oil (Rafflecopter Entry, Open to US and Canada)

Giveaway Details:

One lucky Wendi's Book Corner reader will win a 32 oz jar of Tropical Traditions Gold Label Virgin Coconut Oil  

This giveaway is open to residents of the United States and Canada.


To Enter: 


Must do at least one of the following to be eligible (subscribe to their 
newsletter, follow on Twitter, Like on Facebook):


Please stop by my review and check out their great product!  




This giveaway is open to the United States and Canada.  The Drawing will be held August 31st.  Winner: I will send you an email.  You have 48 hours to reply with your contact information so I can forward it to my contact at Tropical Traditions. 


~ Wendi







*Disclosure: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.  I have chosen to sign up as an affiliate, so if you click through one of the Gold Label Virgin Coconut Oil links and make a purchase, I may receive a voucher good for additional product from Tropical Traditions.

Product Review: Tropical Traditions Gold Label Virgin Coconut Oil (So Versatile It Can Be Used In Smoothies, Entrees, Baking, Salads, Soups, Desserts AND More!)

Prior to learning about Tropical Traditions Gold Label Virgin Coconut Oil, I was not aware that there was an alternative cooking oil that was high in antioxidants.  I'd heard of coconut milk, coconut water, and of course shredded coconut, but never coconut oil.

And the most amazing thing is how versatile this coconut oil is.  It can be used in everything, including (but not limited to) smoothies, entrees, soups, salads, condiments, desserts, etc.

I've had a chance to try out the Raspberries and Cream Breakfast Smoothie recipe, which I found at Coconut Oil Recipes.  I loved it!  It was refreshing, filling, and made me feel ready to face the day.  Now I can't wait to try out the recipe for Chocolate Chip Oatmeal Cookies.

Be sure to stop my giveaway page and enter to win your own jar of Gold Label Virgin Coconut Oil so you can try it out yourself!  Enter HERE - now through August 31st



Gold LabelTM Virgin Coconut Oil
by Tropical Traditions
various sizes available
Cooking / Food

Edition Reviewed: 32 oz jar of Gold Label Coconut Oil - Review sample received courtesy of Tropical Traditions, many thanks!

About the Gold Label Virgin Coconut Oil:

Characteristics of Our Gold Label^TM Virgin Coconut Oil

This Tropical Traditions Gold Label Virgin Coconut Oil is a truly unrefined coconut oil. This coconut oil is made on Mt. Banahaw and surrounding areas from organic coconuts. Coconuts are used fresh (within 24-48 hours of harvest) from small family farms on Mt. Banahaw and other rural places in Quezon Province, the coconut capital of the Philippines. Only the highest quality coconuts are hand-picked from each harvest. The volcanic soil of Mt. Banahaw makes these organic coconuts some of the most nutritionally rich coconuts in the world! Testing done in independent laboratories reveals higher levels of phenolic antioxidants than other coconut oils. The fresh coconut meat is shredded (wet milled), and then cold-pressed using the water from inside the coconuts to make coconut milk. The milk is then allowed to sit for about half a day, while the oil naturally separates from the heavier water. The oil is then filtered from the curds (coconut solids). No chemical or high-heat treatment is used, and this oil contains no trans fatty acids. We do NOT mass produce this oil. It is made by families who are coconut farmers using old-fashioned traditional methods that have been used in the Philippines for hundreds of years. Our coconut trees and family producers are certified organic according to strict USDA standards. The families who produce the oil are also trained according to GMP (Good Manufacturing Practice) standards and re-certified each year. This high-grade Virgin Coconut Oil has a long shelf life due to the high antioxidant properties. The Gold Label Standard is our highest standard for Virgin Coconut Oil. Read more.

I highly encourage you to watch this quick video. It is fascinating to see how this coconut oil is made!




About Tropical Traditions: (from the Tropical Traditions site)

The founders of Tropical Traditions are Brian and Marianita Shilhavy.

Brian W. Shilhavy, BA, MA
Brian earned his Bachelor of Arts degree in Bible/Greek from Moody Bible Institute in Chicago, and his Master of Arts degree in linguistics from Northeastern Illinois University in Chicago. He is currently the CEO of Tropical Traditions, Inc., and the Editor of Health Impact News.

Marianita Jader Shilhavy, BS, CND (Certified Nutritionist/Dietician in the Philippines) earned her bachelor of science degree in nutrition in Manila. Understanding the nutrition of Filipino foods, Marianita worked for over eight years as a hospital dietician and nutritional counselor in the Philippines.

In 1998 Brian and Marianita returned to the Philippines with their three children and renovated Marianita's old family farmhouse. By this time the coconut industry was severely depressed due to the negative U.S. campaigns against tropical oils in the 1980s and 1990s. Coconut farmers could no longer support their families on the income generated from harvesting coconuts.

For more information about how they started their company, please visit their site here.

16-oz - Gold Label Virgin Coconut Oil - 1 pint


*Disclosure: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.  I have chosen to sign up as an affiliate, so if you click through one of the Gold Label Virgin Coconut Oil links and make a purchase, I may receive a voucher good for additional product from Tropical Traditions.

Hello, I'm a Casaba Melon... And I'd Really LOVE to Meet You!

Hello, I'm a Casaba Melon, and I'd love to meet you!  No really!

I can't believe that this weekend was the very first time I'd EVER tried this juicy, marvelous fruit.  To me, the taste is somewhere between a Cantaloupe and Honey Dew, but with the perfect balance of flavor: not too sweet, not too bland.

It is also a really nice size.  Again, somewhat bigger than a cantaloupe, but not so large as to be overwhelming.

I stumbled upon Casaba melons at a local grocer, where I learned that to pick the perfect ripe melon, it should be bright yellow, and the spot where the stem connected to the melon should be slightly soft.

This melon has very quickly become a favorite, and I hope you will give it a try next time you see one.  Then come back by and let me know what you think!

If you've already tried the Casaba melon, what did you think of it, and have you used it in any recipes?

When I Googled it this morning, I found a great site called Produce Oasis, which provided the following information about my favorite new melon:

Casaba Melon

Scientific Binomial Name: Cucumis Melo 

Casaba melons may not pack the flavor found in other melons, but they can be stored longer than most.

Selection Information

Usage: Raw in fruit salads or in fruit platters. Casaba can also be carved into an attractive centerpiece. 

Selection: Good-quality Casaba melons will be fairly large and firm with a small amount of softness at the stem end. The coloring will be rich yellow with very little green on the skin. The rind will be ridged when the melon has been allowed to ripen on the vine and the skin will have a slightly waxy feel when the melon is ripe. 

Storage: Casaba melons should be stored at room temperature until fully ripe when the skin has turned bright yellow. You can refrigerate cut Casaba for up to two or three days. 

Avoid: Avoid product that is too firm, too soft, has dark blemishes on the skin or is extremely green-colored. 

Seasonal Information

Available from California and Arizona from June until October, with the peak in July. 

Product from South America is available during the winter months. The flavor can be good, but they won't be as sweet as those available in the summer months. 

Casaba Melon Nutritional Information

Serving Size: 170g
Amount Per Serving
Calories 48	Calories from Fat 0
	% Daily Value*
Total Fat 0	0%
Cholesterol 0mg	0%
Sodium 15mg	1%
Total Carbohydrate 11g	4%
Dietary Fiber 2g	6%
Sugars 10g
Protein 2g
Vitamin A 0%	Vitamin C 62%
Calcium 2%	Iron 3%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Source: PMA's Labeling Facts

Casaba melons are low in Sodium, and very low in Saturated Fat and Cholesterol. Casaba's are a good source of Dietary Fiber, Vitamin K, Potassium and Copper, and a very good source of Vitamin C and Vitamin B6.   

Teaser Tuesday: Deep Deception by Dee Davis

TEASER TUESDAYS :
hosted by MizB at Should Be Reading ~

"Actually, if he'd wanted you dead he would have shot you. Looked to me like he was trying to subdue you."

"Yeah, well, that didn't work out too well, did it?"


~ page 40 “Deep Disclosure (A-TAC Series book 4)" by Dee Davis

This book isn't out quite yet, but I put aside EVERYTHING else I have on my to-do list in order to jump right in and see what happens in this, the forth book in the A-TAC series by Dee Davis!

About Deep Disclosure by Dee Davis:

After spending years in prison under deep cover, black ops agent Tucker Flynn joins A-Tac, an elite CIA unit masquerading as faculty at an Ivy League college. Nothing can shake him-except a vulnerable young woman marked for death.

DUAL DECEPTION

When Tucker is assigned to protect-and secretly investigate-Alexis Markham, he expects a routine mission. But this mysterious beauty has a past even darker than his: her father created a horrifying new biochemical weapon-and was murdered to keep it secret.

Alexis has spent the last decade racing to stay one step ahead of the shadowy operatives who will stop at nothing to possess her father's formula. She can trust no one, not even her handsome new bodyguard. But the heat that flares between them is impossible to resist. Will giving in to passion bring her the safety she's always craved, or will her love for Tucker draw him into a killer's sights?

:) I always look forward to reading everyone's teasers! ~ Wendi

*Disclosure: I am an Amazon Associate. I get a very small amount for any purchases made when you click through a link from Wendi's Book Corner, which I then save up and use to buy more books! :)

Mailbox Monday: Too Blessed With Deep Disclosure And Don't Mess With Texas

Mailbox Monday, created by Marcia at The Printed Page, is on a blog tour!

This month, Mailbox Monday is being hosted over at Life In The Thumb, so stop by and join the fun!

In My Mailbox is hosted by The Story Siren!

It is so much fun to see what everyone is getting in the mail.

Thanks for taking the time to visit ~ I just love hearing from you! Please let me know if you have read any of these books - I'd love to hear how you liked them!! :)

I've got a few new books to share with you:

Deep Disclosure by Dee Davis ~ Fiction / Romance / Contemporary ~ Available September 1st ~ Received from the publisher for review

After spending years in prison under deep cover, black ops agent Tucker Flynn joins A-Tac, an elite CIA unit masquerading as faculty at an Ivy League college. Nothing can shake him-except a vulnerable young woman marked for death.

DUAL DECEPTION

When Tucker is assigned to protect-and secretly investigate-Alexis Markham, he expects a routine mission. But this mysterious beauty has a past even darker than his: her father created a horrifying new biochemical weapon-and was murdered to keep it secret.

Alexis has spent the last decade racing to stay one step ahead of the shadowy operatives who will stop at nothing to possess her father's formula. She can trust no one, not even her handsome new bodyguard. But the heat that flares between them is impossible to resist. Will giving in to passion bring her the safety she's always craved, or will her love for Tucker draw him into a killer's sights?

Don't Mess With Texas by Christie Craig ~ Fiction / Romance / Contemporary ~ Available September ~ Received from the publisher for review

Nikki Hunt thought her night couldn't get worse when her no-good, cheating ex ditched her at dinner, sticking her with the bill. Then she found his body stuffed in the trunk of her car and lost her two-hundred-dollar meal all over his three-thousand-dollar suit. Now not only is Nikki nearly broke, she's a murder suspect.

Former cop turned PI, Dallas O'Connor knows what it's like to be unjustly accused. But one look at the sexy-though skittish-suspect tells him she couldn't hurt anyone. The lead detective, Dallas's own brother, has the wrong woman and Dallas hopes a little late-night "undercover" work will help him prove it . . .

Too Blessed To Be Stressed:Inspiration for Climbing Out of Life's Stress-Pool by Deborah M. Coty ~ Fiction / Romance / Contemporary ~ Available August 1st ~ Received from the publisher for review and tour with LitFuse Publicity starting August 8th.

With her own offbeat brand of wit and near-wisdom, inspirational humorist Debora Coty addresses heart needs of women drowning in the churning stress-pool of busyness. In Too Blessed to Be Stressed, women will find simple, practical steps for healing, refreshment, and revitalization of the spirit, body, and faith.

*Disclosure: I am an Amazon Associate. I get a very small amount for any purchases made when you click through a link from Wendi's Book Corner, which I then save up to buy more books. :)

Here's One Mom's Experience While Making Raspberry and Strawberry Jam (Feel Free to Leave Some Tips)

It's Not That Hard To Make Your Own Jam (or Jelly) at Home! If I Can Do It... YOU Can! Yesterday, I made 20 8 oz. containers of Raspberry Jam (1 was Jelly for a friend who doesn't like seeds), and today I made 10 varied sized containers of Strawberry Jam (1 was Jelly because I wanted to try some myself!).


First of all, the recipe I used was straight off the Sure-Jell regular package (which can also be found on their site at Sure Jell Strawberry Jam)

Ingredients for 1 1/2 batch

SURE.JELL Strawberry Jam

Average Rating:

Prep Time: 45 min

Total Time: 45 min

Makes: About 8 (1-cup) jars or 128 servings, 1 Tbsp. each

Nutrition Information
Kraft Kitchens Tips

What You Need

5 cups prepared fruit (about 2 quarts fully ripe strawberries)

1 box SURE.JELL Fruit Pectin

1/2 tsp. butter or margarine (optional)

7 cups sugar, measured into separate bowl

Make It!

Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 5 cups prepared fruit into 6- or 8-quart saucepot.

Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Kraft Kitchen Tips

Strawberry-Lime Jam

Prepare as directed, adding 2 tsp. grated lime peel and 1/4 cup lime juice to prepared strawberries in saucepot.

How to Measure Precisely

To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife.

Altitude Chart

At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet - increase processing time by 5 minutes; 3,001 to 6,000 feet - increase processing time by 10 minutes; 6,001 to 8,000 feet - increase processing time by 15 minutes; 8,001 to 10,000 feet - increase processing time by 20 minutes.

So I'll have to apologize now for the pictures... there is just something wrong with the lighting in our kitchen, and here in the Seattle area it was overcast today, so I didn't have a lot of good lighting by the windows either...

Set Up:  Here is how I have the range top and jars set up:


I actually keep the jars and lid rims hot in the dishwasher until I need them, and I then fill them inside to keep the mess easy to clean up! More on that in a moment...

I have the canner on the upper left, and I get that started while I'm getting my ingredients ready because it takes so long to bring the water to a boil.  I use the other large burner to make the jam, and behind it I have a small sauce pan of boiling water so I can get the lid inserts ready for use.

The jars should be hot when you put the jam/jelly inside so they are clean and don't shatter when you put something with a different temperature inside.  (I didn't have a lot of luck today keeping mine hot, so keep it in mind, but I didn't have any trouble with marginally warm jars.)

Cooking Your Jam/Jelly:

I followed the recipe and combined the slightly crushed strawberries and pectin in the pot and brought them to a boil. NOTE: I didn't really crush the berries much ahead of time, so I just used a potato masher while they were cooking and it turned out great and saved time!

Next, I added the sugar and stirred the jam until it boiled for a full minute.  By this time, the jam is ready to be removed from the stove and it will have a little foam on it, so try to skim off as much as you can.  (In the third picture, you can see some foam on the top of the jam.)

Prior to removing the pot from the stove, I had placed my bread board on the counter above the dishwasher so I could put the pot above the dishwasher for ease of filling the jars without scorching the counter top.

Using a funnel and a 1/2 cup measuring cup, I filled the jars (4 at a time), then used a dishwashing glove to handle the hot jars to put the lid/ring onto the jars, sealing them. I then moved the jars to the far side of the dishwasher rack.

Canning/Processing the Filled Jam Jars:

Once all the jars are filled and the lids are secure, it is time to process them in the waterbath so they can be stored in the pantry.

By now, the water in the canning pot is boiling.  Wearing the dishwashing gloves, I put the jars in making sure to balance them carefully on opposite sides to keep the weight even and stop the pot insert from falling in the water.  Once the jars are inside, lower the instert and make sure all the jars are covered by 1-2 inches of water.

Process according to the instructions, in my case, it was 10 minutes.  While this was happening, I quickly put away my extra clean jars, and refilled the dishwasher with the dirty jam making things.

When the jars were ready, I took them out wearing the dishwashing gloves and a pot-holder (nope, I didn't use the neat canning jar picker-upper thing because I don't have one...), placing the jars on the clean breadboard to cool down.

After a few minutes, you may hear the tops popping a bit and this is a GOOD sign.  It is the seal becoming tighter as the jam/jelly cools.  Follow the cooling instructions, then store in a cool dark place.

Note: How To Make Jelly (no seeds) Instead of Jam (seeds):

Use a strainer or cheese cloth to strain the finished jam and take out the seeds, making it a jelly instead of a jam.  The completed jars shown are: Jelly on the left, and jam on the right.

 

A Note about doing this with kids...
1. I let my 4 1/2 year old help measure and combine the ingredients before it got too hot (ie, he could pour the pectin into the strawberries and he could help mix it up)
2. A 1 1/2 year old is VERY curious........ ummmmmmmm..... this made for some very interesting moments until I thought to put him in his high chair and move it to where I was working so he could see without pushing the dishwasher rack in and out...
3. Yesterday, a friend and her son came over, and she helped the kids stay out of the kitchen which was a HUGE help :)
4. After the spoons cool (yes I used more than one), the boys liked to like the jam off!!

IMPORTANT NOTE:  I am by no means an expert!!!  I've made jam a handful of times in the past, and most recently did it yesterday and today.  Make sure you follow the instructions for the type of jam/jelly you are making and the type of pectin you are using.

If you have any tips or suggestions you'd like to share, please feel free to leave a comment!!