The motto at Tiffany’s Supersapr is to reduce the use of oils and fats in our cooking and it’s surprisingly easy to achieve if you plan correctly. And the same can be achieved in your home by making some smart choices. These can yield not only a reduced food bill at the end of the month but also a trimmer and healthier family. By making use of non-stick cookware, alternative cooking methods such as baking over frying and by substituting healthier oils and fats for saturated fats, the oil intake and consumption can be greatly reduced.
Changing our habits is another route to reduce fat intake. Fat free and fat reduced hummus is a delicious and tasty alternative to margarine and butter. Similarly use well-seasoned tomato and onion salsa on a baked potato instead of the pat of butter or dollop of sour cream. It’s fresh and healthy and adds a much needed dose of folic acid to what would have been a starch laden side dish.
Oil rich dressings and toppings have the benefit of being flavour-rich, and becomes the main stumbling block in getting people to change their habits when it comes to selecting condiments and side sauces, I always suggest tasting selections from grocery items that lend influence from Mediterranean and Spanish cooking. These culinary pioneers have about the healthiest cooking styles in the world with some Mediterranean people living active lives well into their 90’s.
We could learn a lot from other cultures like the Swiss who have made serious advances in nutrition and life-style influencing cooking practices.
See below for possibly the easiest avocado guacamole that can stand in very well for butter, margarine and mayonnaise.
- 3 large creamy avos
- 2 limes, zest reserved from 1 lime and the juice extracted from both
- 1 few twists of black pepper
- A generous pinch of Maldon or similar flaky sea salt
- A good glug of extra virgin olive oil
- 1 scant tablespoon of chopped dhania
- 1 small firm tomato, diced
- 1 very small red onion, finely chopped
- 1 clove of garlic, finely mince (1 1 shallow teaspoon minced prepared garlic)
- Half the ovos and carefully scoop the flesh into a bowl being careful to omit any bruised portions.
- Season well.
- Blend in the rest of the ingredients (adjusting the seasoning as needed) using the spoon to break up the avo into smaller creamy chunks.
- Refrigerate and use as required.