Simply Laura Lea. Laura Lea

      How to Make a Double Boiler: If you don’t own a

       double boiler, I don’t see any reason to buy one! A

       double boiler is a saucepan with a detachable upper

       compartment. When you boil water in the saucepan,

       it heats up whatever is in the upper compartment. I

       mainly use a double boiler for melting chocolate, and

       this can be done just as easily by stacking a stainless

       steel or heat-proof glass bowl on top of the saucepan.

       You want the bowl to be just a few inches wider than

       the saucepan. With a real-deal or makeshift double

       boiler, don’t let the boiling water touch the bottom of

       the upper compartment or bowl.

      High-Powered Blender: When I reference “high-

       powered blender,” I am referring to a Vitamix,

       Blendtec, or any blender that can easily blend ice,

       nuts, or other hard ingredients.

      Tips for Specific Ingredients

      Pitting an Avocado: Carefully poke the avocado

       where it is widest with a sharp knife, until it hits

       the pit. Drag the tip of the knife down and turn the

       avocado with your hand so that you are creating

       one long cut all the way around. Remove the knife

       and twist the two halves in opposite directions to

       open the avocado. Hold the half that contains the pit

       face-up in the palm of your nondominant hand. With

       your dominant hand, hit the pit with the knife edge,

       just hard enough to stick. Be very careful. Twist the

       avocado and knife in opposite directions. The pit

       should pop out. Hit the knife gently against a cutting

       board to remove the pit.

      Making a Chia Egg: Some recipes note that you

       can substitute a “chia egg” for a regular egg. To make

       a chia egg, combine 1 tablespoon chia seeds and 3

       tablespoons water in a small mixing bowl. Whisk

       and allow to sit at room temperature for 12 to 15

       minutes. Stir again; it should have formed a gel-like

       consistency. If not, let it sit for another few minutes.

       Once it forms a gel, you can use this as a substitute

       for one egg in designated recipes.

      Using Canned Coconut Milk: If you open a can of

       coconut milk and the water has separated from the

       cream, add all contents to a blender, and purée until

       creamy. Then measure as the recipe calls for. Keep

       leftovers sealed in the fridge up to one week.

      Eggs and Egg Shells: I use large eggs in my recipes.

       And remember: always check for shells, y’all. Always.

      Measuring Fat: If a recipe calls for an amount of

       butter or coconut oil, melted, you will measure the

       fat when it’s solid and then melt it.

      Frozen Fruits and Vegetables: You will see a few

       recipes that use frozen vegetables. That’s because

       frozen vegetables can be fantastic! They’re easy to

       use, less expensive, and certainly less perishable

      than many vegetables in the produce aisle. In

       addition, frozen fruits and veggies are often frozen

       at the peak of production, preserving their nutrient

       content and ripe flavor. “Fresh” vegetables have often

       spent long (sometimes hot) hours being shipped

       into or driven across the country, making them

       less nutritious and “fresh” tasting than the frozen

      

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