Recipe for Change: Get Rid of That Butter!

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Back in 2007, I wrote this in my book, Eating Between the Lines:

 “Personally, I have no desire to put up a season’s worth of fruits and vegetables in canning jars, bake bread every Monday, preorder hindquarters of beef, pork and lamb in the spring and fall and stash them away for the winter months in the freezer, and then resort to dried beans and onions in the dead of winter when nothing fresh is available from local farms. My great grandmother, a farmer’s wife, lived that way in Michigan fifty years ago, with the help of her husband, my dad, and his three strapping brothers – no thank you.”

Well, how things do change. I’m about to embark on the next adventure in my life, stepping into at least a portion of this kind of lifestyle. My husband and I are moving to my father’s farm, and I will be chronicling our experiences there in my next book. Stay tuned.

Meanwhile, I will offer some excerpts from Eating Between the Lines in this space until we can get settled and I can share something of what I’ll be learning. This one is about how to reduce your intake of unhealthy fats: 

Recipe for Change: Reduce Your Saturated-Fat Intake

By substituting liquid oils for butter and margarine you can reduce your saturated fat intake by more than half, and overall fat intake by 25 percent. For baking, use lighter-flavored oil in cakes, muffins and pizza dough: cookies need a blend of liquid and hard fats for best results.

1 teaspoon of butter of margarine=3/4 teaspoon of liquid oils

1 tablespoon of butter of margarine=2 ¼ teaspoons of liquid oils

¼ cup of butter of margarine=3 tablespoons of liquid oils

½ cup of butter of margarine=1/4+2 tablespoons of liquid oils

1 cup of butter of margarine=3/4 cup of liquid oils

Kimberly Stewart can be reached at eatingbetweenthelines@gmail.com

Read Kimberly Stewart's next blog, Alternative Sweeteners: Are They Worth Trying?, here, and the rest of her blogs here.

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