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A tropical margarine for baking; use like hard or block margarine.
1 cup vegetable oil (canola or olive)
1 cup melted coconut oil
2 Tbsp liquid lecithin
2 Tbsp butter flavour, optional
1/2 to 1 tsp sea salt
1 cup very cold water
Blend first 5 ingredients well. Very slowly add the cold water while blending on high. Freeze for long-term storage, refrigerate to thaw and soften. Gluten free.
Nutrition (per TBSP): 125.4 calories; 14.5g total fat; 0mg cholesterol; 29.5mg sodium; 0mg potassium; 0g carbs; 0g fiber; 0g sugar; 0g protein.
Tips ‘n’ Techniques
Tropical oils and saturated fat: Not all saturated fats are created equal. Plant foods are always more beneficial and less damaging than animal fats; however, if you’re using an excess amount, it can be harmful to your health. You should aim for less than 12 grams of saturated fat per day.
Trans fats are by far (up to 4 x) more damaging than saturated fats, because they not only act like saturated fats, but they also change how our cells behave. Where do we find trans fats? In hydrogenated and partially hydrogenated fats such as margarines, shortening, etc.
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