NO-OIL SAUTE

Many recipes call for sauteed foods. To saute without oil, get a frying pan large enough to hold whatever you’re going to cook, then add 1/4 cup water and put over a medium heat. When the water is boiling, place the food in the pan and quickly move it around, using a wooden spoon or other implement to turn it on all sides, until the outside is very lightly cooked. SANDWICH-BAG VEGETABLES

Many of us are so accustomed to eating boiled, soggy vegetables that we don’t realize many fresh vegetables taste great raw. They’re cool, crisp and crunchy.

I tell my patients to carry a sandwich bag full of fresh vegetables with them during the day for lunch, dinner or snacks. Fill the bag with any fresh raw vegetables you like, such as carrots, celery, spinach, lettuce, snow peas, green beans, sprouts, broccoli, cabbage, cucumbers, cauliflower, beet greens, chard, jicama, leeks, mushrooms, okra, parsley, red peppers, watercress, zucchini or any other vegetables you choose.

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