When Dr. Weil speaks, I listen. Not that I believe everything he says, but he has a certain charisma, and I like the foundation of his thinking, his wholistic, mind-body approach to health.
A couple of things I can’t sign on to are his guidance about supplements and his liberal use of oil, a calorically dense, highly processed, nutritionally wanting substance.
“Continue your 2014 healthy eating habits by making extra virgin olive oil your main source of dietary fat, using it liberally for eating and cooking.”
Use it as your main cooking oil (be sure not to use high heat, as it can oxidize the delicate oil), in place of butter and margarine in most baked goods, and as a drizzle on vegetables or salads or a dip for bread. Or get decadent and make Lemon Olive Oil Cake!” [Recipe follows]
Does everything we eat have to be prepared with fat? On vegetables and salads, on and in baked goods, as a medium for cooking? In my mind, Americans are overdoing it with the fat and oil. A healthful diet does not team up the word “oil” with the appeal “use it liberally.”
Lemon Olive Oil Cake, from Dr. Weil’s restaurant, True Food Kitchen. Serves 4-6.
4 lemons, zested and juiced
1 cup extra-virgin olive oil
1 teaspoon sea salt
2 cups evaporated cane sugar
2 1/2 cups all-purpose flour
1 tablespoon baking powder
– Combine zest, juice and olive oil in a small bowl.
– In the mixer combine eggs & salt. Mix on medium for 2 minutes. Slowly add the sugar and continue to mix until pale and thickened.
– Turn mixer to low and slowly sift in the flour and baking powder, followed by the olive oil mixture. Do not over mix at this point; just incorporate the ingredients.
– Pour this mixture into a cake pan or muffin tin. Bake at 350 degrees for 25 minutes for cupcakes and 35 minutes for large cakes. Poke with a toothpick to check for doneness.
– Serve with Greek yogurt and fresh strawberries.
Chef Michael Stebner coats the muffin cups with oil and sugar and recommends serving it with Greek yogurt. “Greek yogurt’s got a lot of fat in it. It’s got twice as much fat as regular yogurt. That’s why it tastes so good.”
If this served 4, each person would be eating 1/4 cup oil, 1.5 eggs, and a half cup of sugar. Not counting the oil in the pan and the cream or yogurt side.
I can hear it already … “everything in moderation” …
What do you think?