Saturday, July 7, 2012


Oil free Plant-Based cooking and eating has its challenges.  One of them is cooking without oil.  Let's try it. Start off with some chopped onion and a hot skillet/pan and a utensil to keep the onion from burning--I use a wooden spoon.  Stir until onion begins to soften and brown slightly.  This is called "dry saute".  Now add a splash of liquid, any liquid--water, plain or fancy vinegar, beer, wine, fruit or veggie juice, soy sauce, veggie broth--depending on the desired flavor. Add other ingredients and a little more liquid as needed.  There you have it--oil free cooking!

What about baking without oil?  Try substituting applesauce, applebutter, mashed banana or prunes for the oil. 

What about salad dressings and sauces? Purchase oil free/fat free dressings or make your own by eliminating the oil and blending a variety of flavorful ingredients such as mustard, roasted red pepper, lemon, baked sweet potato to name only a few.  A good oil free cookbook such as the Esselstyns' Prevent and Reverse Heart Disease is filled with creative ideas.

Now let's throw away the extra virgin olive oil, canola oil, safflower oil, corn oil, peanut oil, butter, coconut oil, sesame oil, fish oil--all the oils that have been destroying the lining of blood vessels while adding empty calories, making us fat and sick!

What's the scientific basis supporting oil-free eating? Check out Dr. Esselstyn's youtube here:  4 min. segment entitled NO OIL

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