Eating healthy is the cure

Q: What is the lighter cooking oil?

A : Almond oil has 8% saturated fats and it’s used for baking, sauce and flavorings

Canola oil has 6% saturated fats and it’s used for baking, frying and salad dressing

Pumpkin seed oil has 8% saturated fats and it’s used salad dressings

Q. How can we make fried food absorb less oil?

All fried foods are going to absorb some oil, usually between 8 & 25% the weight of the food being fried.

• The temperature of the oil does affect the amount of oil absorbed.
• Air frying reduces the oil absorption.
• Also pre-cooking or food Blanching before deep frying makes the deep fry done with less oil absorption.
• And there is the covering procedure that means covering food with batter that prevents it from absorbing oil (breading, flouring, etc…)

Q. Is butter replaceable and with what?

• Ghee is a type of clarified butter with an aromatic and nutty taste. In baked goods where a strong, buttery flavor is desirable, it can replace butter at the same quantity.
• Coconut oil can also replace butter in baking at the same quantity.
• One cup of butter can be replaced by 3/4 cup of olive oil.
4. How can we replace starchy food in our meal?
Starch is a type of carbohydrate, also referred to as a complex carbohydrate since it is made up of long chains of sugar molecules. Starchy foods include peas, corn, potatoes, beans, pasta, rice and grains. Following are some substitutes of the starchy foods:
Starchy Food Substitute by
White, wholemeal, French stick, rice cakes, cream crackers, bread sticks Pumpernickel, rye, sourdough, soya and linseed, barley and sunflower, granary, seeded breads and oat cakes
Sweetened cereals, rice based cereals, bran flakes, wheat biscuits, shredded wheat Whole oats, oatmeal, porridge, no-added-sugar muesli, bran sticks, semolina, quinoa
Overcooked pasta and pasta ready meals requiring
re-heating Egg-based pasta, mung bean noodles
Short grain, sticky white rice Long grain, wild and basmati rice. Bulgur or cracked wheat, couscous, pearl barley
Large floury white potatoes, French fries, mashed potato Baby new potatoes, sweet potatoes, yams, celeriac, swede

5. What are the lightest salad dressings and how do we prepare it?
All the salad dressings prepared from light ingredients are healthy and light when being served in a healthy portion which is 2 tablespoons for each portion of salad. If the only way you can enjoy a salad is by drenching it in a cup of dressing, then you may not be getting the healthiest lunch you can.
6. How can we make fast-food healthier?
The truth is that it’s extremely difficult to follow a healthy diet when you’re eating regularly at fast food restaurants. Following are few healthier fast food ordering guidelines:
• Keep your eye on portion size
• Focus on grilled or roasted meats
• Pay attention to the descriptions on the menu
• Don’t be afraid to special order
• Don't assume that healthy-sounding dishes are always your best option
• Be wise about side dishes
• Pass on the French fries
• Skip the bacon.

Q. How can we, make dessert healthier?

Use Margarine instead of butter.
Frost your cake with non-fat whipped topping instead of buttercream.
Use two egg whites or a quarter cup of egg substitute in place of one egg.
Replace one cup of white flour with the whole wheat kind.
Use agave nectar instead of half quantity of sugar.

Q. How can we substitute sugar with a healthier sweetener?

Sugar substitute have a different chemical consistency and are often sweeter than sugar, therefore you need lesser quantity for your recipe, but since every sweetener has its specs so you have to follow the package directions.

Q. How can I prepare vegetables without losing their goodness?

Water is the enemy when it comes to nutrient losses during cooking, that’s why steaming is one of the best methods to preserve easily damaged nutrients, such as vitamin C and many B vitamins. Since vegetables don’t come in contact with cooking water during steaming, more vitamins are retained.
Dry cooking methods such as grilling, roasting and stir-frying also retain a greater amount of nutrients than boiling. If you prefer to boil your vegetables, save the nutrient-rich cooking water to add to soups and sauces.

Q. Which cooking methods use less fat or oil?

Broiling doesn't require cooking oil, broiling is a great way to cook healthfully. It works particularly well with thin, lean cuts of meat.
Steaming has a nutritional advantage besides requiring no fat. It retains among the highest amounts of nutrients of any cooking technique.
Poaching gives food an exceptionally tender texture, which in turn infuses the liquid with its own flavor.
Wrapping is a combination of steaming and baking, this cooking method works splendidly with fish and chicken, which dry out easily, because the paper pouch traps the moisture and the juices.
Pureeing involves two basic steps: simmering the vegetables until they're tender, and blending them with broth until they're smooth.