Healing with Food Newsletter

Learn from My Flub

Accompanying recipe: Fresh Minneola Coulis

I recently made the mistake of making one of my favorite recipes with a new bottle of oil that, whoops! I had not first tasted. The oil was rancid, the dish was nasty and it all got tossed. Yes, if an unrefined oil or fat is old or was improperly made or stored, it becomes rancid. That’s why I typically buy oils from trusted manufacturers and, hereafter, will taste before using.  See Guide to Quality Fats and Oils.

You probably know how it is when you come across a recipe that must be shared.  Lucky me, that I can share this Fresh Minneola Coulis with each of you.

May you be well nourished!

Rebecca Wood