Recommit to good food
The new year is when we make up for the indulgences of November and December. Even vegans can overdo it, with so many tempting plant-based ice creams, chocolate bars, and cheeses. A new commitment to whole-food, unprocessed dishes seems in order. But a person can’t live on raw broccoli and hummus alone.
Whole-food unprocessed ingredients
As part of my tagging system, I categorize all recipes on my site by nutritional profile. Below, I’ve listed the recipes that get full marks for using only whole-food, unprocessed ingredients, including no oil. I’m particularly proud of having tested many no-oil salad dressings, although I only found two that I consider worth of posting—tahini and green goddess.
Not even olive oil
For about a year now I’ve decreased the amount of oil I use in recipes, doing away with it altogether if possible. Some recipes call for oil to sauté chopped onions or other aromatics when starting the dish. When I use these recipes, I either water-sauté or microwave the aromatics with a little water. I don’t notice the difference in taste, and I know it’s better for me. All oil, even olive oil, is 100% fat calories, can raise your cholesterol, and can cause arterial damage. For expert conclusions about oil, see here.
Whole-food unprocessed dishes can be incredibly delicious. I hope you’ll try some of these recipes!