Choosing the Right Cooking Oil, Video, for Metabolism-Friendly Recipes
Although Phase 3 is high in fat, it’s not high in just any old fat. No fried foods or hunks of cheese, please. Instead, it focuses on healthy fats like avocados, nuts and seeds, as well as olive, sesame seed and grapeseed oils.
If you’re not sure which cooking oil to reach for when preparing all those healthful, metabolism-friendly foods, here are few tips to hopefully make your selection easier. I use Grapeseed oil a lot when I am cooking things at a high heat, like searing a roast before putting it in the slow cooker, or pay-frying my veggies really, really crisp. Not for dressings though... I don't feel like Grapeseed oil picks up flavors the way olive oil does. For example, if you wanted to puree raspberries and add some mint or maybe xylitol, olive oil picks up those flavors and carries them throughout the dressing. Also, for baking, it helps with moisture, and I'll also use it if I want my veggies softer, like sweet potatoes.
I also use coconut oil, a medium chain triglyceride that becomes liquid at around 72 degrees or above. I use this for baking with a little added xylitol, stevia or monkfruit when I make chocolates or cacao-dipped strawberries, cherries or nuts. You just lay them out on parchment paper and put them in the fridge and it hardens just like candy.
Which oils do you like to use for various recipes?
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Although Phase 3 is high in fat, it’s not high in just any old fat. No fried foods or hunks of cheese, please. Instead, it focuses on healthy fats like avocados, nuts and seeds, as well as olive, sesame seed and grapeseed oils.
If you’re not sure which cooking oil to reach for when preparing all those healthful, metabolism-friendly foods, here are few tips to hopefully make your selection easier. I use Grapeseed oil a lot when I am cooking things at a high heat, like searing a roast before putting it in the slow cooker, or pay-frying my veggies really, really crisp. Not for dressings though... I don't feel like Grapeseed oil picks up flavors the way olive oil does. For example, if you wanted to puree raspberries and add some mint or maybe xylitol, olive oil picks up those flavors and carries them throughout the dressing. Also, for baking, it helps with moisture, and I'll also use it if I want my veggies softer, like sweet potatoes.
I also use coconut oil, a medium chain triglyceride that becomes liquid at around 72 degrees or above. I use this for baking with a little added xylitol, stevia or monkfruit when I make chocolates or cacao-dipped strawberries, cherries or nuts. You just lay them out on parchment paper and put them in the fridge and it hardens just like candy.
Which oils do you like to use for various recipes?
Have you checked out my online store lately? Browse a wide variety of products and bundles that might be just right for you! Don’t forget to browse my Hot Deals section for incredible deals available at steep discounts for a limited time.
