No more are the days when corn oil has first place in America’s kitchen cupboards and pantries. We have now ‘progressed’ past olive oil. Let’s talk heart healthy and delicious cooking oils.
As we review the seemingly endless list of varieties that are produced from nuts, seeds, and fruits, we are challenged on which new one we should bring into the store. Your feedback on some of your favorites is encouraged and welcomed. The selections go from avocado to pistachio to pumpkin to coconut.
Coconut is probably our most sought after variety as it is not only used in the kitchen but also for skin and scalp care. When choosing a coconut oil we offer the following tips; raw and cold pressed and organic (of course). This ensures you are getting the world’s most nutritious food. Also make sure your selection is never from bleached, refined, deodorized, or hydrogenated coconut.
Raw organic brings with it the higher levels of Medium Chain Triglycerides which will supply your body with natural energy. Try adding a spoonful to your smoothies, salad dressings, and / or coffee to get some great taste and a load of nutrition at the same time. (Do not knock it until you have tried it – I have a great recipe for the ‘bullet’ hot tea or coffee if you want a great morning power drink!). Coconut oil also is as a medium to medium-high heat cooking oil for sautéing or in baking.
Avocado oil is quickly becoming another one our favorite oils. It is high in antioxidants and Vitamin E to fight off cancer and other diseases. For the cooks, avocado also has a high smoke point which makes it great for the skillet or wok. If you like your guacamole, avocado oil if for you!
One my family keeps in the cupboard is grapeseed oil. This selection is a lighter more neutral oil and is a byproduct of winemaking. I am curious who may want to include this in a cooking event, homemade mayonnaise and herb infused dressings. Again this cold pressed oil has a high smoke point if you fry any meals.
Other oils that have gained popularity are walnut, sesame, and hazelnut. My husband picked me up some walnut oil in France last year and I was delightfully surprised of its unique taste. A note on the sesame. It come in two varieties; light and dark. Dark from roasted seeds should first be used in small amounts as it is heavier in flavor. For the hazelnut, the French like it with egg omelets.
See you in the kitchen! View our new website www.cdrnaturals.com for more great articles which are provided for your information only. Do not make any changes in your diet or lifestyle without consulting with your preventive healthcare provider. We are praying for your health and prosperity, 3 John 2. Blessings, Donna.