Variety is the spice of life...and the oil too! When it comes to cooking oils, mix it up! When you use different oils in your kitchen, you get full exposure to a wide array healthy fats and nutrients!
Here’s the lowdown: Specific oils are better for sautéing and baking, while others should be set apart for dressings, marinade and dips. Here's what you should add to your supply!1. Avocado Oil
has an unusually high smoke point, at 500 degrees Fahrenheit which is great for searing and sautéing as to avoid killing important nutrients when an oil is overheated, in addition to creating harmful free radicals.
2. Coconut Oil
is the winner of all oils when it comes to diversity! It also cooks at a high temperature, is perfect for roasting veggies in the oven and a dairy free butter substitute in paleo baking! On top of all that, it's a versatile beauty product, use it as on face, body and hair as a moisturizer & all natural, chemical free make up remover. 3. Ghee
aka clarified butter and cooked longer regular butter. As a result, it’s nuttier and more intense in flavor. In the process, milk solids get strained out, making ghee lactose- and casein-free. Try using ghee for pan cooking proteins for extra richness and flavor!