How To Meal Prep Salads And Keep Them Fresh
To bring out the natural flavor of vegetables, I like to use ghee in the beginning of a sauté and then add butter at the end to keep its compounds intact.
Dave Asprey • Bulletproof: The Cookbook: Lose Up to a Pound a Day, Increase Your Energy, and End Food Cravings for Good
- Don’t throw away the olive oil; it will not have been heated long enough to deteriorate substantially. Allow it to cool, pour into a jar, and store in a cool, dark place. Use it for sautéing. MAKES ABOUT 2 CUPS OR 8 SERVINGS OVEN METHOD: 1. Preheat the oven to 350ºF. Place the almonds on a baking sheet with sides. Drizzle with about 1 tablespoon ol
Robert L. Wolke • What Einstein Told His Cook: Kitchen Science Explained
When I’m preparing vegetables—any kind at all—I steam or blanch them, then take a third of the portion and blend it with butter and Bulletproof Brain Octane oil. Then I mix that puree back in with the rest of the veggies. It’s like eating creamed spinach,