Coconut Herb Oil Recipe

Ingredients

1/2 cup coconut oil

1/4 ounce Herbs, cut in small pieces

1 teaspoon Soy Lecithin

Place herbs in the over for 30 minutes at 220 degrees, covered with foil in a glass container.

After 30 minutes, remove, cool.

Melt coconut oil over low heat and sprinkle soy lecithin over herb and cover with oil.

Cover with foil and bake 50 minutes (be sure to mix well)

Let cool to the touch-squash herbs and sprinkle with 1/2 tsp soy lecithin.

Place back into the oven for another 50 minutes.

Shut off heat, allow to cool and place in freezer for 2 hours.

Reheat herb mixture just enough to melt oil and stain with metal strainer.

Store in refrigerator, cover in foil.