It's no secret that I LOVE butter, however growing up in the society that we do where eating butter is frowned upon and anything labeled "low fat" is the holy grail, I have, over time, converted to this way of thinking unfortunately. Deep down inside though, I know this isn't correct and I find myself gravitating to any information/facts that prove this feeling. Once such piece of information I read recently was on The Stone Soup blog where she talks about a book she recently read called "Real Food" by Nina Planck’s - a journey to finding a balance between enjoying food and being happy with her waistline.
As hard as it is to change years of habit, I am going to try one step at a time to embrace, and more importantly, accept Plank's simple guidelines of:
“REAL FATS ARE GOOD (even the maligned saturated fats) and INDUSTRIAL FATS ARE BAD”
(Industrial fats include grain and seed oils such as corn oil, soybean oil, safflower and sunflower oils. They also include trans fats and hydrogenated or partially hydrogenated vegetable shortening)
With the recipe listed below (again from The Stone Soup website), I would out of habit bought "low fat" coconut milk without even thinking, perhaps wishing I could purchase the "full fat" version, but not dare. This time I did and I embraced it. I didn't make myself feel guilty and I enjoyed every mouthful.
Coconut Chicken with Greens