Yara Frost grew up in a house where every evening the air smelled like sizzling cooking. But Yara had to change her attitude to cooking when her family history of heart disease came up with her.
“The oil I used counted more than I knew,” she explains. “Every meal was built upon this.”
Embracing Better Choices in the Kitchen
First change Yara made was substituting heart-healthy substitutes for refined vegetable oils. Thanks to its great taste and established advantages, olive oil soon became her preferred low-heat cooking and dressings medium. She leaned on avocado oil for higher-heat dinners because of its subdued taste and high smoke point.
She did not revamp everything over night. Rather, she gradually replaced old habits with new ones, learning to value the many textures and tastes superior oils added to her food.
Cooking with Confidence
Yara thinks these little adjustments gave her kitchen fresh inspiration beyond being a health choice. Vegetables roasted in golden olive oil sparkle. Stir-fries started to seem lighter and fresher. Her homemade marinades developed a more nuanced, deeper taste sensation as well. “Switching oils meant not having to give up the foods I loved,” she notes. It meant loving both myself and them in a better manner.
