February 07, 2014


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Enjoying the coco-nutty side of life

It may be because here in the UK it is February, the nights are long, and the rain is a pretty consistent companion, that we are dreaming of sunshine, deserted golden beaches and waving coconut palms. It’s a time when we are wishing that this was the view out of the window rather than just a screensaver. It may be because of this that we have turned our thoughts to all things coco-nutty this week – after all we can still enjoy the sunshine benefits of the coconut even when there is not much sunshine around. 

Coconuts are the secret of our unique foot-mattress, with coconut fibers forming the main compound. In coconuts, these fibers are found between the hard shell and the soft fruit and they act as a natural shock-absorber to protect the fruit when it falls to the ground – so they are well up to the job of looking after feet.

We also use coconut oil to protect our shoes, in the form of our Edible Shoe Cream, which is made entirely from cold-pressed coconut oil. We are proud to source our coconut oil from Coconoil; a company that was formed in 2004 in the wake of the tsunami in Sri Lanka to provide a new revenue source for the local people. 

Amongst its many benefits, coconut oil does have anti-fungal properties, so if you do find anything unwanted creeping up on your feet, you can also use the edible shoe cream to spread on your feet.

Of course, the best known use of coconuts is in cooking. We turned to our favourite nutritionista, Meghan Telper, to ask her for a favourite coconut recipe, and we’re grateful to her for sharing this quick and easy one with us – guaranteed to bring some sunshine into your day and spring into your step! 


Coconut Lemon Quench
by Meghan Telpner

Prep Time: 5 minutes
Cook Time: None

Ingredients (Serves 2)

  • 1 lemon
  • 1 1/2 cups coconut water (or 1 tetra pack)
  • 1/2 cup water (or more depending on desired concentration)
  • 1 tbsp honey
  • 1/2 tsp grated ginger root
  • Sea salt to taste



Squeeze the juice of the lemon into blender.

Add coconut water, water, honey, ginger and sea salt into blender.


Drink up with a smile or keep refrigerated for up to two weeks.

For the vegans: replace honey with coconut nectar

For the kiddies: freeze and make delicious, healthful popsicles

For the pool-side loungers: replace 1/2 cup of water with ice and make a super rad slush

For the drinkers: throw in a little tequila and ice and you’ve got yourself a margarita (though you may want to save the coconut water to take care of the hangover the next day).

Meghan Telpner is a Toronto-based nutritionista and her humorous, engaging and real approach to healthy living has garnered her a world-wide following and extensive media attention. Her online cooking courses  and health programs are making this vibrant living lifestyle available across the globe.

Meghan’s bestselling book UnDiet: Eat Your Way to Vibrant Health is creating a revolution in how people think about their health.

Join Meghan’s community on twitter @MeghanTelpner 


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