Fat chemistry and cooking stability

Fat chemistry and cooking stability

Saturated, monounsaturated, polyunsaturated, trans fats, omega 3 fats, polyunsaturated fatty acids… It’s no wonder we feel confused about which fats we should be eating. In this article I will get to the fat chemistry, which influences their structure and stability to...
Carrot and parsnip soup

Carrot and parsnip soup

This soup is full of colourful vegetables that are rich in a range of minerals and vitamins. Combining them with a good quality fat, such as ghee, coconut oil or butter helps to maximise your body’s ability to absorb these important nutrients. The presence of...

Brussel sprouts and dates

Who said Brussel sprouts weren’t a treat!? 5 minutes prepation 20 minutes cooking 2-4 servings Ingredients 3 cups brussel sprouts, stalks removed and quartered 4-6 dates, chopped finely (use more if you prefer a sweeter meal) 1 tbs coconut oil Salt and...
The Big Fat Surprise: Book review

The Big Fat Surprise: Book review

Enjoying and learning from the content on A No Grainer? If you’re looking for resources to enhance your journey towards natural health then this book is an excellent choice. Read the review for more. Nina Teicholz’s The Big Fat Surprise is a seminal...

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