Following are some tidbits I got from the cooking cardiologist, Dr. Richard Collins, over the years.
- When steaming vegetables, use distilled water. "You will be surprised how avoiding chlorine improves the taste of vegetables.
- Use earthen bakeware with lids and just a trace of oil for roasting vegetables.
- Sauté onions and/or mushrooms in small amounts of frozen apple juice to caramelize.
- "Take fat-free cheese and put it in a saucer. Pour fat-free skim milk over the cheese. Let it sit for 30 seconds so it will hydrate. Then you put the cheese on any dish you want, and it will melt all over the place when you to cook it."