I have to admit that when I am in your kitchen, I am totally judging you by the type of oils you use to cook with. Why? The reason is that not all oils are created the same and therefore cannot be used across all types of cooking. Some go on salads, some for sautéing , and some for frying. So Im sorry for judging but Im not sorry for bringing this up. Diversifying the oils in your kitchen should be as divers as the herbs you cook with. The differences bring out flavor, and can even keep you healthier. In our pursuit of optimal health, lets take a look at this important fat source.
Each morning as part of my daily Nutrition routine I eat a handful of Nuts with my coffee. To some that may sound quite out of the ordinary but starting the day with a good amount of fat allows me to 'break-my-fast' and get fuel my brain and body for morning training. As most of us, I am blessed with choices. Choosing which nut to fuel my morning with is sometimes a question so I thought I would dig into it a little bit more this week. Do I go with the walnut? A nut that I literally grew up on, coming from Linden CA where we lived on 12 acres of walnuts. Or the Almond? The creamy and dense nut that my grandfather and uncles grow and tend to be the kale of the burgeoning Nut business! Lets find out.