Cooking with Unrefined Oils

I’ve completed my first round of homework for school! This consisted of keeping a diet and activity log for a week (sooooo painfully tedious) but also creating a handout related to any nutrition related topic we chose. We’ll make these handouts as a part of each module’s homeowrk assignment, with the idea of having a variety of handouts already prepared to hand out to clients at any given time. I chose to focus this first handout on unrefined oils. As I touched on in my recent post, I never realized how highly processed and poor for one’s health refined oils are. As I began to research unrefined oils, I was surprised by the true health benefits many of them provide—it’s not something you generally think of with oil. I was also pleasantly surprised by the variety of unrefined oils that are available. I’m excited to experiment with using avocado oil, red plam fruit oil and nut oils in my cooking. 

Oh, and in case you were wondering, I have made O’s chcolate-chip cookies with a mixture of coconut and macadamia nut oil with steller results. Buh-bye refined sunflower oil! So long!

Below is the information included on my handout. If you’d like to print a copy to keep in your kitchen, click here to download the PDF. Continue reading

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