Years back I was a ova/lacto vegetarian, which means I included eggs and milk products along with a wide variety of veggies in my diet. I made the switch for one reason–to improve my health.
My digestive system was totally out of whack. I won’t lie and say the transition was easy. It sucked, especially at family gatherings when they stared at me owl-eyed and asked what the hell DID I eat.
Uh, veggies, eggs and milk products?
Anyway, as I delved into creative ways to fix meals, I ran into the controversy (at the time) about butter being better for you than bread spreads/margerine because it was a natural product. Trans fats weren’t mentioned, but they knew then that the hydrogenation process altered the oil and that bodies simply didn’t know how to handle it.
Now of course we (medical researchers) know that trans fat clog arteries and contribute to heart disease, strokes, and some speculate diabetes. Some also bitch about butter because of cholestrol, yet scientists are conflicted over whether the cholestrol in food raises the cholestrol that much in humans.
Anyway, I didn’t mean to make this a health blog but rather share a recipe for better butter that I think is healthier than any margerine on the market. It’s easy to make too, and tastes damn good.
1 lb. creamery butter cut into slices (can be unsalted, salted or light)
3/4 cup extra virgin olive oil
Blend the above together until smooth (it’ll be liquidy). Pour into sealable containers and refrigerate.
Note: This butter is very soft, and can’t be left out of the frig. A little goes a long way in flavoring.