The Swedes prepare their food through curing, smoking, pickling and boiling. Pickling food contains digestive-system-friendly probiotics, and while boiling may not be the tastiest, it's effective without adding fat!
My recipes aren't geared towards women; my books are marketed towards women because women are the biggest market for weight loss, weight management and weight maintenance and for cooking.
I am a very simple cook, I just do the minimum amount. I'm mostly a vegetarian, so I just steam a lot of vegetables.
I'm sauteing asparagus, Brussels sprouts, broccoli, some boneless, skinless chicken breast, some halibut. That's about it; that's all I'm allowed. That's what's legal for me to saute.
Steaming is a great way to cook any firm fleshed fish, but it's often overlooked by the home cook.
I love Japanese food - it's a really healthy way of cooking and it is very easy: I often just steam the vegetables and fish together, make a space for the noodles, and I have a great healthy meal in 15 minutes.
I like to abide by the seasons and let the natural flavor in food speak for itself. I use quick cooking techniques of high heat with very little fat, such as quick saute or wok stir-frying.
A lot of people who want to cook with less fat are surprised by that. You can cook vegetables in a little water in a covered pan and then throw the fat into the residual liquid to coat them.
I love to feed people, and I like to cook food they want to eat and food that will be good for them. I try to cook them things that are lower in fat and see if they will eat them.
Just-poached vegetables show off their natural attributes and taste fresh and light in a way you never get with roasting or frying.
