The Big Book of Healthy Cooking Oils

It seems not to long ago there was a rise in using different unprocessed cooking oils for health benefits. Perhaps things appear to have quieted down however cookbooks and articles are still popping up here and there echoing this sentiment. The Big Book of Healthy Cooking Oils, isn't so big, although it will help you incorporate these unprocessed and unrefined oils with ease. Not sacrificing flavour just offering an alternative. This cookbook is gluten-free and Paleo friendly and is full of healthy snacks, meals and desserts.

The first few pages have lots of information on such oils which include fats, carbohydrates, protein, Omega 3's, Omega 6, refinement and rancidity, very important information there, and a handy oil chart to easily reference these oils. Something to ponder before you pour, spoon or drizzle just any oil.   

There are over 85 recipes. All are tempting and sound delicious. The Curried Triple Coconut Pea Fritters, Potatoes Paprikash with Scrambled Eggs, Mushroom Chorizo and Lentil Stir-fry, Hungarian Inspired Mushroom Beef and Tomato Soup, Classic Coq au Vin, Hazelnut Mesquite Brownies and the Chai Spiced Coconut Pudding with Deep Fried Coconut Flakes sounds absolutely tasty.

The recipe I am sharing from the cookbook is this one that uses coconut oil...

Cardamom-Scented Lentils, Kobocha and Lentil Sauté

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makes 4 servings

3/4 cup (114g) brown lentils

3 cups (339g) kabocha or butternut squash, peeled, flesh cut into 1/2"(1.2cm) cubes

Coconut oil for cooking

1 zucchini, ends trimmed, thinly sliced

2 cups (255g) peeled pearl onions, thaw if frozen

1 1/2 pounds (672g) leg of lamb, trimmed and cut into 1/2" (1.2cm) thick strips

1 teaspoon cinnamon

1/2 teaspoon cardamom

2 teaspoons (4g) coriander

dash of salt

Fill a medium pot halfway with watered bring to a boil. Add the lentils and simmer over medium heat for 10 minutes. Add the kabocha and continue to simmer for another 10 minutes, or until the lentils and squash have reached the desired tenderness. Drain well.

In a large skillet, heat a generous spoonful of oil over medium heat. Add the zucchini and onions and cook, stirring occasionally, for 10 minutes, or until the veggies are turning golden brown. Reduce the heat to medium-low and add the lamb, cinnamon, cardamom, coriander and salt. Cook for 8 minutes, or until the lamb is done to your liking. For medium-rare, it should be pink in the centre, if you'd like it well done, it should be opaque when cut in half. Stir in the drained lentils and squash and serve immediately.

Leftover sauté can be refrigerated for 4 days.

Hope everyone had a great weekend. We did! - JD