For 1 week I have been working with plant-based foods, cooking without oil. The 7 days was a true eye opener for me. It’s funny because as time goes by I tend to discover new methods to make the journey less complicated.
Originally I made this into a challenge, rightfully so because the first day seemed challenging. My first meal without oil was a pizza. The crust was made using the spelt dough recipe, sauce using Roma Tomatoes seasoned with basil, oregano, cayenne and agave set on the stove at a low temperature for 2 hours. After spreading my roma sauce onto my spelt pie crust, I then topped with zucchini, peppers, onions, and oyster mushrooms, briefly broiled. The pizza came out good!
For the next 2 days I used the Roma Tomato sauce left over to top my Spelt Spaghetti noodles. I then realized it wasn’t water that made the first day difficult, but more so lack of preparation. Pizza wasn’t the best choice for a First cooked meal without oil since you are cooking many things separately to create ONE meal. It easily got time consuming.
A noticeable change
No exaggeration here. I noticed a change within the very first day without the use oil. I didn’t feel as bloated nor was I gassy from finishing a meal. My Bowel movements flowed more easily and came more consistently throughout the week. As the days went by, I felt more alive. The connection with the food felt greater. I could taste and pinpoint the uniqueness in each ingredient used, while enjoying the combination in flavors when paired together. It felt as if I was fasting, but on a full stomach.
The challenge not so much of a challenge
Within a day or two I found my comfort zone in cooking using only Spring Water. It was all in finding the right amount of water and adjusting the heat to allow a nice cook on the food without the water evaporating entirely. At first I was using both Spring water and sea moss gel, then found sea moss gel was not necessary. In no time I was Roasting, Sautéing, and broiling my food with no issue. Soups and Stews are welcomed meals when opting to avoid oil.
What was once a challenge has now become adapted into the lifestyle. No longer will I opt to reach for oil before water. I’m not tossing oil away completely. For certain meals I feel oil is necessary. For instance, I wouldn’t dare to attempt to make spelt pancakes or waffles without oil. It’s not impossible to do, but I’m not sure if I trust my cast iron for that task just yet. The use of oil for myself will now be a rare case scenario. IF I do use oil, I will be much more considerate in the amount of oil used.
To the chefs out there I encourage many to try cooking without oil. Once you have the method down I guarantee you won’t look back!