Not All Oils are Created Equally

Types of oils

Cooking oils are culinary oils used in baking, frying, sauteing 

Carrier oils  A “carrier oil” is simply one of the cooking oils that you have sitting in your cupboard. They are oils derived from the fatty parts of a plant — usually the nuts, seeds, or kernels. Carrier oils are often used to dilute essential oils and carry the healing properties to deep within the skin.

Essential oils are derived from the non fatty parts of the plant, such as the leaves or the flowers. They are used for  medicinal and healing purposes. Internally, externally, and aromatherapy. Because essential oils are very concentrated , care should be used when mixing and using; especially internally.  

Cooking Oils: 

what are the best, healthiest oils cook with?

There are many studies done on this subject with number one picks being different, but at the top of the list is:

Unrefined Coconut, Olive oil, Avocado and Ghee. 

What are the worse?

 The omega-6 fatty acids are more prone to damage — one reason to stay away from corn oils, soybean oil, safflower, cottonseed oil and canola oils, this  includes margarine. 

a little bit about how oils are extracted

 Oils are not created the same way. The main difference lies in how they are extracted from the nut, fruit, vegetable, or seed. (For coconut oil, it’s extracted from the meat of the coconut.)

In general, we have three basic ways this is done:

1. With heat: Manufacturers apply heat to the source material, which separates the oil over time. Picture olives piled in the sun, or palm fruits boiled in water, after which the oil is skimmed from the surface.
2. With chemicals: The nuts or fruits are ground or rolled up, and then washed with a chemical solution that releases the oil. These processes usually include heat as well, as the oil is heated to separate it from the chemical solution.
3. By pressing: A mechanical press actually presses the oil out of the source material. The result is thought to be purer and less contaminated than that which results from other types of extraction.

Refined or Unrefined? 

Once the oil is extracted, it is then usually refined in some way to get rid of impurities. Though mass produced coconut oil may go through a number of processes, we have two main alternatives to choose from:

• Unrefined: The oil is filtered to remove large particles, but is subject to no additional refining.
• Refined: The oil is exposed to chemicals, heat, or other materials to remove impurities.

Coconut Oil: Solid or Liquid

Coconut oil becomes a solid at temperatures under 76F. This makes it hard to use in some recipes like salad oils and bath oils. Fractionated coconut oil is use in making products where "liquidy-ness" is needed. Fractionated coconut oil, also called “liquid coconut oil " is basically, a form of the oil that has had the long-chain fatty acids removed via hydrolysis (  a chemical reaction in which water is used to break down the bonds of a particular substance) and steam distillation. This process makes the oil liquid at room temperature, and extends the product's shelf life.

What do all the Olive Oil names mean?

1. Extra virgin olive oil is the highest quality olive oil with the best flavor. It is produced from the first cold pressing of the olives and pits. Cold pressing means that heat or chemicals aren't part of the production process. "Virgin" olive oil, without the word "extra," is the oil produced from the second pressing. It has a lighter flavor and color than extra virgin olive oil. These oils are best for salad dressing, stir fry and bread dips, where the strong olive flavor can be enjoyed.
2. Pure olive oil is a blend of mostly processed olive oil and a small percentage of extra virgin olive oil. The ratio could be as high as 95 percent processed olive oil to 5 percent extra virgin olive oil. It is less expensive than extra virgin olive oil and gives a strong fruity flavor in baking, where olive flavor might be objectionable.
3. Light or sometimes called extra light: is the the lowest quality olive oil. Manufacturers use chemicals and heat to remove impurities, producing an oil that's often lighter in color and flavor than virgin olive oils. It is generally used in baking and making homemade mayo ,where a overly olive taste is not preferred. 

Cassava Flour Pizza Crust Recipe (Gluten-Free, Paleo)

This crust is very very similiar to "regular" pizza crust. It has the chewiness, and texture that gluten crusts have. Last night I made for Scott and I , a gluten free, nightshade free pizza.
Pesto sauce (cashews, pine nuts, basil, olive oil, and parmsean cheese blended smooth- I actually found an organic , citric acid free one on the store shelf), topped with nitrate free bacon, fresh mozzarella (more tolerated on histamine diet), parmesean cheese (block style) and goat cheese.

author mommypotamus

This recipe makes two 10 inch pizzas.

Ingredients

• 1 1/2 cups cassava flour
• 1 cup arrowroot, flour
• 2 teaspoons sea salt (I like Redmonds Salt for its high mineral content) 
• 1 teaspoon onion powder 
  ( I omit this one now 3.2.2022) because of sulfate sensitivity) 
• 1 teaspoon garlic powder
• 2 eggs
• 1/2 cup olive oil, plus more for oiling dough (I use butter or bacon grease now 3.3.2022)
• 1 cup water

Instructions

1. Preheat your oven to 425F and place two baking sheet/pizza stones inside. (If you just have one you can bake the crusts separately.)
2. Combine dry ingredients in a medium mixing bowl.
3. Add wet ingredients and mix well. Allow dough to sit for about 5 minutes to allow it to firm up a little.
4. Coat your hands in olive oil, then scoop up the dough and divide it in half. Form one half into a ball. Place it on parchment paper and press it into the form of a 10 inch crust with your hands. Do the same with the second half.
5. Slide the baking sheet/pizza stones under the parchment paper/crust and bake for 12-15 minutes, then remove and add toppings. Return to the oven and bake until the cheese is melted - I like to set my oven to broil for the last few minutes so that the mozzarella browns a bit.

Ottos Cassava Flour

There it was, just sitting there. A big, red, juicy, local, fresh, Georgia tomato. Reminding me of the days we would visit my Grandparents on the farm. We live on the farm now, 22 yrs. Mama was allergic to tomatoes, so they were never in our house. But Granny always had them on the table , sliced and ready for Daddy and I. Bread , mayo, salt , pepper and her homegrown tomatoes. Yummy goodness. So that tomato was looking good for this Mama who just realized why she was hungry at 8:30 pm . Mama got busy and well ya know how that goes.
So , hmmm, no bread, no store within miles to get any safe bread (if there is any safe store bought bread) no time to make any. I am really wanting the taste of that memory, a tomato sandwhich! Ahhhhh, cassava flour pancakes, quick and easy, some mayo in the fridge. So .......

What is cassava flour?
Otto's Cassava Flour is unlike anything your kitchen has ever experienced. It is an all-natural, amazing, grain-free replacement for wheat flour and can often be used as a 1:1 substitute in countless recipes. There are no fillers. Only 100% Yuca (Cassava) and water are used to create this single-ingredient wonder.

Foods made with Otto's Cassava Flour do not have that familiar dry or "alternative flour" taste or texture that often comes with gluten-free flours. In fact, many users comment that baked goods made with Otto's are indistinguishable from their wheat based counterparts in taste and texture.

Imagine cakes, cookies, brownies, pancakes, and crepes all turn out just as you remember them! Happily, Otto’s Cassava Flour also shines in savory applications like tempura, sauces, gravy, and searing flour.  Although it does not bake up 1:1 in yeast based recipes, several have already been formulated for your convenience and can be found in the Recipes section and many more on our www.Pinterest.com/OttosNaturals/ boards.

Otto's Cassava Flour is the very highest quality cassava flour available. Other cassava flours are hand peeled and sun dried. That sounds romantic, but it can produce undesireable results. As the cassava dries in the sun it ferments and takes on a sour, musty smell and taste. If it happens to rain, it must sit longer, allowing opportunity for mold to grow.

Otto's Cassava Flour, on the other hand, is thoroughly peeled and baked into a beautifully clean smelling and tasting flour you can count on again and again. This proprietary method leaves no chance for mold or fermentation to develop. 

Plantain Nachos

I have been eating a little more simply lately and this is not a recipe but more of an idea. The best thing about nachos is a nacho bar! Everybody can choose their own topping and chip depending on dietary need. Today we did plantain chips. We have also had sweet potato chips, sweet potato fries, purple potato chips.... and the toppings are endless, meat or no meat.

Today:
Plantain chips
Gaucomole
Tomatoes
Chives
Irish grass fed cheese