Mark Bittman, a writer for the New York Times, wrote an article the same day I made a buttery spread composed of cashews and coconut oil. In his article, he wrote about a recent study that tested whether or not saturated fat would increase risk of heart disease. According to the study "there's just no evidence to support the notion that saturated fat increases the risk of heart disease" (Bittman, NYT). But of course, the researchers also said that more evidence is needed.
Before we decide to jump into old habits of slathering butter on all the foods we eat, think about what nutritional value butter gives us -- nothing -- and realize that every tablespoon of butter has 30 mg of cholesterol (we all know cholesterol is bad).
You see, I made this butter substitute because I wanted to make risotto but was terrified of adding a stick of butter to the dish. Then I remembered a book I have in my arsenal of cookbooks -- Superfood Kitchen. In this book, there is a recipe called Buttery Spread. The author, Julie Morris, says, "if butter were ever to have benefits, this is the closest it would come".
I did some calculations and compared the nutritional facts of this buttery spread to actual butter and this is what I found (based on 1 tablespoon per serving):
You see, I made this butter substitute because I wanted to make risotto but was terrified of adding a stick of butter to the dish. Then I remembered a book I have in my arsenal of cookbooks -- Superfood Kitchen. In this book, there is a recipe called Buttery Spread. The author, Julie Morris, says, "if butter were ever to have benefits, this is the closest it would come".
I did some calculations and compared the nutritional facts of this buttery spread to actual butter and this is what I found (based on 1 tablespoon per serving):
| Buttery Spread Calories: 72.67g Total Fat: 7.3g Saturated Fat: 4.53g Polyunsaturated Fat: 0.5g Monounsaturated Fat: 0.5g Cholesterol: 0mg Protein: 3g | Actual Butter Calories: 100g Total Fat: 11g Saturated Fat: 7g Polyunsaturated Fat: 0g Monounsaturated Fat: 0g Cholesterol: 30mg Protein: 0g |
Do we see a winner?
Let's face the facts. I am not going to give up butter because I heart butter but I will limit my intake of it. A tablespoon here and there is reasonable but if a recipe calls for a whole stick, I might reconsider.
Let's face the facts. I am not going to give up butter because I heart butter but I will limit my intake of it. A tablespoon here and there is reasonable but if a recipe calls for a whole stick, I might reconsider.
Buttery Spread
Adapted from Superfood Kitchen
Ingredients:
2 cups raw cashews
1 cup coconut oil, melted
1/4 teaspoon sea salt
In a food processor, blend all ingredients together until completely smooth. Pour into a jar and refrigerate to solidify. Butter spread will last refrigerated for 2 months.
Adapted from Superfood Kitchen
Ingredients:
2 cups raw cashews
1 cup coconut oil, melted
1/4 teaspoon sea salt
In a food processor, blend all ingredients together until completely smooth. Pour into a jar and refrigerate to solidify. Butter spread will last refrigerated for 2 months.
