The oils I use

Hi lovelies! How are you? I’m in such a great mood because yesterday I received some incredible news and I can’t to share it with you when it’s all been confirmed. Today I thought I’d share the oils I use for cooking healthy meals. I haven’t used butter for years and when I stopped using butter I immediately switched to olive oil. Olive oil is great and is commonly referred to as a “heart healthy” oil but once you heat it up you run the risk of ruining it’s healthy properties.

The smoke point of any oil is very important to take into consideration when cooking, once the oil has reached this it breaks down, loses it’s health properties and can actually have a bad impact on your health instead. Therefore, I turned to other options that don’t de-nature at high temperatures. These are the two oils I mainly use: coconut oil and avocado oil.

Coconut oil

With my coconut oil I don’t really mind the brand as long as it’s organic, virgin and cold pressed. I just tend to go for whatever is on special offer in Holland & Barrett. Coconut oil has some great benefits such as energy boosting, prevent you getting ill and the lauric acid in it is believed to help improve cholesterol. I mainly use this for sautéing things in the pans such as stir fries and cooking pancakes. It’s used a lot in healthy dessert recipes. It’s got quite a distinct flavour so it’s definitely not suited for all kinds of dishes.

I also use coconut oil for my hair, once a week I put it through the bottom half of my hair in the evening and sleep with it and wash it out in the morning. It works wonders but you might need to shampoo your hair a couple of times to get all of it out. Coconut oil is also a great make up remover and it’s what I’ve been using for the past three months or so and works wonderfully.

The only thing really against this oil is the debate regarding it’s saturated fats. There are mixed opinions on whether saturated fats are actually good for you or not. I think the best thing to do is do your research and make your own decision. I use this oil but not excessively and mix it up with other options such as the next oil I’m going to talk about, avocado oil.

Avocado oil

Avocado oil is something I’ve only started using the past year and it’s my favourite. I think Jamie and I came across it at Waitrose for the first time and we were intrigued. We’d never heard of it before. I’ve used the Olivado brand and another one so far but found the spouty bit on the Olivado bottle poured far less and there was less waste. The Olivado Avocado Oil is extra virgin, organic and Fair Trade. All the good things!

What I love about avocado oil is that it survives high temperatures without de-naturing (up to 255 degrees). So it’s great for roasting vegetables but also for salad dressings, making it extremely versatile. It also doesn’t have any distinct flavours (many describe it as having a buttery taste) so you can basically use it for anything. It’s my go-to oil for most things that requires oil or butter when cooking.

Avocado oil has actually become a prescription drug in France for its anti-inflammatory benefits according to a couple of sources online and is prescribed to help patients with arthritis. It’s even said to improve psoriasis symptoms and is used in creams to treat severe skin conditions. Additionally, the heart loves this oil, it can help lower your cholesterol and your blood pressure thanks to its monounsaturated fats.

I could go on forever it seems with all the incredible benefits these two oils have but hopefully this helps you a bit when faced making healthy choices in the grocery aisles. Please remember, I’m not a professional within nutrition. This is all from my own reading when doing my own research for healthier options so pleas keep this in mind. I use these oils everyday but I always use small quantities as I don’t like oily food and I think it’s unnecessary to use loads of it when you don’t need it.

Have you got any oils you love to use? Please share them with me!

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