This post is about a recipe that has been a bit of a game changer for me. I feel like invented it, although I’m (quite) sure I wasn’t the first. It came to me when I was thinking about where I used the most refined fats in my cooking. When they are extra virgin and super fresh, oils can be healthy, but more often than not, they sit on your counter instead of your fridge, and can be rancid before they even get to your grocery cart.
Although I do use some oils (mostly extra virgin coconut or olive oil), I try to use whole-food fats in their place whenever I can (avocados, coconut, nuts, seeds). It’s not always possible, but often it is (especially if you are not deep frying), it just takes a little more creativity. The first time I tried making salad dressing with avocado in place of any oil, almost everybody within texting (also whatsapp) distance got to hear about it. To be fair, it was that exciting. It opened up a whole new world of even healthier fat, enzyme-rich, oil-free, salad experimenting.