Sauté the Whole-Food, Plant-Based Way

by PlantPure Team August 11, 2015

Sauté the Whole-Food, Plant-Based Way


Tgage / Pixabay

One of the easiest ways to cut harmful fats and oils out of your diet is to change the way you sauté or fry your food. Almost all of us learned that onion, garlic, mushrooms, and many other vegetables should be cooked by sautéing in butters or oils, but in reality they can all be sautéed in vegetable broth, sauces, or even water with very little change in taste, and a quarter cup or so is all it takes.

You can keep a carton of vegetable broth (preferably organic) in the fridge so that it’s always handy, or just use a little bit of the dried type that comes in cubes or a small jar, and reconstitute with hot water — exact measurements aren’t necessary here.

This is a little whole-food, plant-based trick that can make a big difference in your health, and after a short time, you may wonder why you ever cooked any other way.

If you want more helpful and healthful plant-based cooking tips, we invite you to check out the companion cookbook to the PlantPure Nation film here: http://plantpurenatio.wpengine.com/shop/?add-to-cart=3531.




PlantPure Team
PlantPure Team

Author



Also in News

Nelson's 10/5/18 Update

by Agile Collaborator October 05, 2018

A PlantPure Testimonial: Janeen Beard
A PlantPure Testimonial: Janeen Beard

by Agile Collaborator October 05, 2018

Nelson's 9/21/18 Update

by Nelson Campbell September 21, 2018

Hope all of you are doing well. We are introducing today a new newsletter format. We hope you find this easier to navigate. With this format, you can see our content at a glance and decide what you want to read. For this week’s newsletter, I would like to draw your attention to a website launched by Dr. Jamie Koufman. She has an interesting story, which you can see under the “About Us” tab at DrCampbell4Nobel.org. Dr. Koufman launched this site to draw public attention to the idea that my father should be nominated for the Nobel Prize in Medicine.