Healthy fats & oils? Sounds like an oxymoron, but it’s true: your body needs fats and oils for a number of important reasons.
Unsaturated fatty acids are integral to overall health and wellbeing because they provide energy and nutrients for our organs and cells, maintain healthy skin and other tissues, help our nervous system and brains to function and store much-needed energy we use on a daily basis to #keepontruckin’.
The trick is to substitute naughty fats & oils with healthier alternatives. The best part is these alternatives also taste fantastic and are mega easy to cook with!
Read on to learn about these key superfoods and how they can become your new pantry besties.
In 2016, avocado was wrongly blamed for the great generation Y real estate problem; but what the Sydney Morning Herald didn’t report is the avocado’s high levels of oleic acid, an essential fatty acid that reduces inflammation and benefits the cardiovascular system.
Think bananas are your numero uno source of potassium? Think again. Avocados contains more potassium than bananas. Moreso, they are chockablock full of fibre.
Avocados are a rich source of vitamin C, an important antioxidant contributing to cell protection from free radical damage. Vitamin C helps your skin build collagen, which keeps your skin strong and elastic. Notably, if you are vegetarian then vitamin C helps your body absorb the iron from plant foods.
So don’t just wait for Taco Tuesday – chuck avocado into your salads, quinoa dishes and even in smoothies to get the full hog of avocado’s health benefits
Next time you’re at the frying pan and reach for olive oil, think again. There’s a new oil in town that proves #oilsaintoils - with good reason.
When oil is heated, it reaches its smoking point, which is the highest temperature it can reach before the natural impurities in the oil begin to burn.
The lower the smoking point, the lower the temperature can be heated before oil starts to smoke as a result of burning impurities.
Unrefined coconut oil has a smoking point of 177 degrees celcius. That’s the lowest of all the oil gang – including olive, sunflower and canola oil.
In the US, studies have shown that even after 8 hours of continuous deep-frying at 180 degrees celcius, the quality of coconut oil does not deteriorate – especially compared with olive oil, which can’t handle the heat.
Besides aiding digestion and inflammation, coconut oil also tastes fantastic, adding a delicious tropical vibe to all your tried-and-tested recipes. Especially thai curries and indian dahl - yum!
Give this superfood a go. You’ll go, erm, nuts for it!