I know the whole ‘no processed oils thing’ is enough to push an aspiring plant-based cook to the edge of what they can cope with.
“No meat, no eggs, no cheese and now you’re telling me no oil!!”
If you’re on the path of eating only plants you’re already reaping the benefits of reducing the amount of saturated fats in your diet. Your heart, brain, blood vessels right down down to your cells will thank you.
And here’s the ‘but’.
It’s not so great if you’re lavishing your new relationship to salad with loads of oil, sautéing and roasting your vegetables away to oily paradise, munching on high fat muesli bars and welcoming large amounts of nuts into your new found fabulous diet on a regular basis.
With our love of processed oils -and yes that does include olive oil – we’ve swung our balance of omega 6 to omega 3s way out leaving us still feeling sluggish and slow.
Now I’m not bagging all fats. Our wholefood varieties come in a package of fibre, essential fatty acids, trace elements, protein and other vital nutrients. Foods such as avocado, olives, nuts, seeds and coconut can be on your list but are to be used mindfully.
How ever you reduce your use of these highly processed, full fat foods, you will be rewarded.
Check out my previous post on steam sautéing and enjoy the clean feeling of your food.