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Healthful Living / Natural Treatments
Please help me with my ignorance
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<blockquote data-quote="Marguerite" data-source="post: 166616" data-attributes="member: 1991"><p>A quick suggestion - to save money AND eat more healthily (and maybe to get more interested in your food) - I make a lot of my own specialist gourmet ingredients.</p><p></p><p>The raspberry vinaigrette that WFEN recommended, for example - to make a very nice raspberry vinegar, you begin with a good cider vinegar (or white wine vinegar). Crush a couple of raspberries into a small bottle, pour over the wine/cider vinegar and let it steep, sealed.</p><p></p><p>I make my own tarragon vinegar in summer, when my tarragon is rich and lush. I cut branches of it and steep it in 2 litre bottles of cider vinegar. It also makes a delicious salad vinegar as well as a vital ingredient in bearnaise sauce (not good for diets if you over-indulge, but OK in moderation).</p><p></p><p>To make a vinaigrette dressing you can either add a small splash of just the flavoured vinegar, or shake up a vinegar and olive oil mix. For a delicately flavoured salad vinegar I would avoid olive oil and use something like macadamia oil instead. It is just as good for you but not so strongly flavoured. And remember, oil is a fat so use it sparingly. A good amount to add to a single serve salad would be 2 parts oil, one part vinegar, shaken up and then maybe 1-2 tablespoons on the salad right before serving (because ANY oily dressing makes the leafy greens go soft and soggy).</p><p></p><p>Adjust the oil/vinegar balance according to your own taste.</p><p></p><p>Macadamia oil and olive oil are both monosaturates, which are like Drano for the blood vessels. If you can substitute bad fats for good fats, your health also improves. Same amount of calories, though, in good fats & bad fats.</p><p></p><p>If you can gently discover preparing your own meals (things you like) then you will find you enjoy food more because you know it has been made for you with love. I like making good food with love for other people, too. Seeing someone enjoy what I prepared is all the thanks I need. It's a bonding experience.</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 166616, member: 1991"] A quick suggestion - to save money AND eat more healthily (and maybe to get more interested in your food) - I make a lot of my own specialist gourmet ingredients. The raspberry vinaigrette that WFEN recommended, for example - to make a very nice raspberry vinegar, you begin with a good cider vinegar (or white wine vinegar). Crush a couple of raspberries into a small bottle, pour over the wine/cider vinegar and let it steep, sealed. I make my own tarragon vinegar in summer, when my tarragon is rich and lush. I cut branches of it and steep it in 2 litre bottles of cider vinegar. It also makes a delicious salad vinegar as well as a vital ingredient in bearnaise sauce (not good for diets if you over-indulge, but OK in moderation). To make a vinaigrette dressing you can either add a small splash of just the flavoured vinegar, or shake up a vinegar and olive oil mix. For a delicately flavoured salad vinegar I would avoid olive oil and use something like macadamia oil instead. It is just as good for you but not so strongly flavoured. And remember, oil is a fat so use it sparingly. A good amount to add to a single serve salad would be 2 parts oil, one part vinegar, shaken up and then maybe 1-2 tablespoons on the salad right before serving (because ANY oily dressing makes the leafy greens go soft and soggy). Adjust the oil/vinegar balance according to your own taste. Macadamia oil and olive oil are both monosaturates, which are like Drano for the blood vessels. If you can substitute bad fats for good fats, your health also improves. Same amount of calories, though, in good fats & bad fats. If you can gently discover preparing your own meals (things you like) then you will find you enjoy food more because you know it has been made for you with love. I like making good food with love for other people, too. Seeing someone enjoy what I prepared is all the thanks I need. It's a bonding experience. Marg [/QUOTE]
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