The Olive Oil Misconception
You may be better off using canola oil for most of your cooking and recipes calling for olive oil in some cases.
Mediterranean diets significantly reduce heart attacks and premature deaths. Many people attribute this to eating a lot of olive oil. But it is increased consumption of canola oil that accounts for the improvements. Also, you should eat more whole grain bread, vegetables, fish and fruit, and less meats. Butter and cream should be replaced with margarine made from canola oil, which has more healthy omega-3 fatty acids than olive oil.
Another fact is that olive oil reduces blood flow by 31%, where canola oil and fish oil do not. And you want to increase blood flow to all body parts, not the opposite.
Olive oil is a healthier fat than many others, but it’s not nearly as healthy as canola oil-or fish oil and flaxseed oil. All three contain lots of omega-3 fatty acids. And a tablespoon of any oil has 126 calories. Think about the calories before you pour it all over a salad or other meal.
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Earthly Eating Recipe
Skewered Tempeh with Peanut Sauce
Serves: 16
For the tempeh:
8 ounces tempeh
1/4 cup tamari or soy sauce
2 tbs. lemon juice
1 garlic, minced
1 tbs. ginger, grated
1 tbs. brown-rice syrup
1 tbs. cilantro, chopped
2 tbs. peanut oil
For the peanut sauce:
1/2 cup peanut butter
1 green onion, thinly sliced
1 garlic clove, minced
1 dried chili, finely chopped
2 tbs. brown-rice syrup
2 tbs. tamari or soy sauce
2 tbs. lemon juice
2 tsp. ginger, grated
1. Cut tempeh into 3/4-inch cubes. In a broiler-proof shallow dish, combine tamari, lemon juice, garlic, ginger, rice syrup, cilantro and peanut oil. Mix well, and then add tempeh cubes. Cover and marinate overnight in the refrigerator, stirring ingredients occasionally.
2. Broil tempeh in marinade for 3 minutes. Turn the cubes and stir, then broil for another 3 minutes. Let cool.
3. Using a slotted spoon, remove tempeh. Thread cubes on skewer (1 to 2 cubes pre skewer) and arrange on a platter.
4. To make the sauce, combine peanut butter, green onion, garlic, chili, rice syrups, soy sauce, lemon juice and ginger. Stir with a fork until fully incorporated. Serve sauce at room temperature (or gently heated) with skewered tempeh.
Happy Eating!
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