My hubby & I also use extra virgin olive oil-but we don't cook much with it--and we like organic unfiltered flaxseed oil (u can't cook w/ flaxseed oil)......we also want to try the grapeseed oil. We love the veganaise w/ grapeseed oil. Ex. virg. coc. oil is what we mainly sautee with-cuz it doesn't become toxic at high temps. We tried org. walnut oil once--and dipped bread into it-it's very good. Flaxseed oil is fab. in salads & smoothies, and ex. virg olive oil -we mainly add to salads and pasta and brown rice dishes.....& sometimes cook w/ it-but on a lower temp/flame. We recently tried living tree community raw org. olive oil--twas yummy. We also like the org. earthbalance butter--that has canola and other fab. ingredients. I truly believe that coc. oil is the best 4 cooking--cuz it's stable on high heat.
Chloe- It is so yummy! Nothing comparres to the homemade and raw almond milk. Add a little vanilla in the mix...so good! It actually tastes completely different than the kind you buy. But I keep both around, I use the raw vversion for things that are going to be raw, like smoothies, and I use the kind you buy for things I am cooking. I will post my almond milk recipe when I get a chance!
I love coconut oil - only started using it recently but I got the unrefined, organic stuff that was produced in the Phillipines (rather than the jar of oil that was produced in the UK, hmmm!) I use about a teaspoon or so when cooking asian food in particular, or soups, curries etc, and it is fabulous as a moisturiser! A small bit goes so far. It cost me about â‚¬18 per jar but it is so worth it.
If I remember correctly, Isa Chandra Moskowitz wrote about the chemical properties of coconut oil and how it produces less free radicals than conventional cooking oils when heated. Isn't it funny that it's one of the only plant-based foods that is high in saturated fat? I bet that it's not the same type of "saturated fat" we think of when talking about heart disease. I still regard it as a "healthy fat" no matter what the label says :) Palm oil is the quintessential ingredient for making vegan non-hydrogenated shortening - are the two oils related?