Sasha Cohen Quotes

My cooking style is simple, healthy, and very basic.

My Mom always cooked healthy. Greek food lends itself to cooking healthy.

If I'm alone, I tend to cook for myself. I do a pretty good job of preparing healthful foods. My go-to is everything in a bowl like quinoa, avocado. Later in the day, scrambled eggs. I'm not a gourmet chef. I cook in bulk very well.

I always have poached shrimp and blanched vegetables on hand.

I'm lenient when it comes to nutrition rules. I enjoy cooking and baking in general, and I just try to eat whole, clean foods. I try to stay away from processed or boxed stuff - but that's not to say I don't eat that from time to time. I really like making Asian noodle salad and also make soup a lot, like tortilla soup.

You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.

I don't cook fancy every day. I don't think anybody can, nor would it be very good for you.

Porridge and the urban lifestyle don't mix well.

In our house, we do everything whole: whole milk and full-fat cheeses. And I use ghee and coconut oil for cooking.

I don't always prepare such rich meals. Sometimes I'll just serve a simple quiche, salad and dessert for dinner. During the week I try to eat lightly.

I only get fat when I eat food cooked by other chefs. At home, my wife does all the cooking. She makes simple things like soups and salads. We both like steamed tofu.

Nowadays I actually cook Italian-style food more than French heavy sauces. I make a good salad, some great roasted vegetables, grilled fish. I'm crazy about L.A. because at the farmers' market you find all kinds of wild mushrooms.

My cooking philosophy, what I try to do, is to make a cuisine where the produce and the product shines, compared to some current trends that are maybe more adding additional things, like molecular cuisine, with a lot of additives and chemicals, which are now showing that they could be bad for your health.

Using lots of fresh foods, fruits and vegetables, helps to keep the menu buoyant - I don't know if that's the right word, but it keeps a balance of freshness and health.

I think my cooking these days is a lot more relaxed from when I was working in professional kitchens. Spending time in people's kitchens made me realize that people want to eat healthy meals that are easy to prepare, with minimal ingredients that can be made on a budget.

I am very picky about my food, and I'm very healthy-oriented, so I always try to cook.

I eat vegetarian a lot. I buy only fresh ingredients and cook from scratch - that way, when I feel like snacking and look in my fridge, it's: 'Oh, baby carrots or chocolate soy pudding. Take your pick.'

I am very picky about my food, and I'm very health oriented, so I always try to cook.

If I've gone to the market on Saturday, and I go another time on Tuesday, then I'm really prepared. I can cook a little piece of fish; I can wilt some greens with garlic; I can slice tomatoes and put a little olive oil on. It's effortless.

Italian food is simple and healthy, and it's easier for a vegetarian to choose something from the menu.

I grew up with a Mediterranean diet, so I like clean, simple food. But if there's pizza on a menu, I always end up ordering it. I can't resist it.

Italian food is seasonal. It is simple. It is nutritionally sound. It is flavorful. It is colorful. It's all the things that make for a good eating experience, and it's good for you.

I always try and have a snack before an event - usually a small bowl of chickpea pasta, which is quick to make and delicious with just salt and pepper and a little bit of butter.

I cook healthy meals all the time. That's really important to me.

Cooking for yourself is the only sure way to take back control of your diet from the food scientists and food processors, and to guarantee you're eating real food rather than edible foodlike substances, with their unhealthy oils, high-fructose corn syrup, and surfeit of salt.