If not Olive Oil, Why Butter over Margarine?

Friday, February 21st, 2014

I like this clear explanation from Andrew Weil regarding the olive oil vs. butter vs. margarine question that keeps cropping up each time we see a new “butter substitute” product on the shelves.  It’s so easy to doubt yourself when you see something new that appears to have all the right buzzwords on the label!  Here are Dr. Weil’s thoughts.  …good to remember!


Valentine’s Day and Lemon Olive Oil Cake

Sunday, February 9th, 2014

Ok….  Valentine’s Day is almost here.  It’s pretty hard to miss it (right gentlemen?) with all of the ads and hoopla.  …and while I’m about to offer everyone a really great recipe, I do understand a lady’s looking forward to being pampered by her favorite guy — which may include not cooking dinner!  So-o-o, consider it a Valentine’s gift (from Dr. Weil) to be made when your ready for a special treat!

I’m including (below) links to the recipe and to a video of chef Michael Stebner putting it together. …he offers some great tips, I think you’ll find helpful.  Also, since olive oil is one of the components, you’ll also find links to Dr. Weil’s video, and a related article.


Recipe for Lemon Olive Oil Cakewww.drweil.com/drw/u/RCP02201/Lemon-Olive-Oil-Cake.html
Video of Chef Stebner’s demonstration: How to Make Lemon Olive Oil Cake

Video: Dr. Weil explains what makes a good quality olive oil.  The best olive oil is extra virgin, organic, and cold pressed.  It is important to protect olive oil because the compounds (polyphenols) in the oil break down when exposed to light and air, decreasing the health benefits it provides. http://www.drweil.com/drw/u/VDR00099/Choosing-High-Quality-Olive-Oil.html
Article: Dr. Weil writes about How to Choose a High Quality Olive Oil.  http://www.drweil.com/drw/u/ART02970/Olive-Oil.html