My only caveat is to use the Environmental Working Group’s “Dirty Dozen” list to select your
frozen vegetables. Organic still matters in this case!
Getting the Most from Your Citrus: To get as
much juice as possible out of a lemon, lime, or
orange, microwave for 6 to 10 seconds (if it’s been
in the fridge), then use the palm of your hand to
apply pressure while rolling the citrus several
times over a cutting board. Slice and squeeze.
If a recipe calls for both zest and juice, be sure
to zest the fruit before squeezing.
Garlic—Minced versus Finely Minced: “Finely
minced” is noted for recipes that don’t cook for a
long time or where the garlic isn’t blended into other
ingredients. Just give that minced garlic a little extra
TLC, so that it is more like a paste in consistency. I’m
all about using a garlic press, which is always going to
give you finely minced!
When It Comes to Mayo: I love and recommend
mayonnaise, but only when it is made with avocado
or olive oil, instead of vegetable oils. I prefer avocado
oil as the base, but I will take either over anything
with sunflower, safflower, corn, canola, or soy oil.
Stay away from those!
Miso Type: Whenever I refer to “miso” in the book,
I am referring to sweet/mild/white miso paste.
Brown or red miso pastes are not interchangeable
in the recipes.
Using Raw Nuts: Raw nuts can benefit from soaking
in water before adding them to a recipe. I use two
different methods in this book:
Nut and Seed Butters: I use unsweetened, unsalted
nut and seed butters in my recipes. I also try to use
newer, runnier nut and seed butters, because they
add moisture and are easier to blend. If that’s not an
option, try this trick: Scoop out a few tablespoons
less than the recipe calls for and place in a mixing
bowl with the missing amount of very hot water.
Stir to combine, then allow the mixture to sit for
10 minutes. Stir thoroughly and measure out the
amount needed for the recipe.
Salt: When I call for salt throughout the book, I am
referring to fine-ground, noniodized sea salt. This
is the ideal all-purpose salt for cooking, baking,
and seasoning. Sea salt retains beneficial traces
of minerals. Do not substitute table salt, which is
even more finely ground; using the same amount of
table salt will result in a dish that’s overly salty. For
finishing or garnishing, I recommend sea salt flakes
(Maldon sea salt) and pink Himalayan sea salt.
Aged Balsamic Vinegar: I specify “aged,” because
it is slightly thicker, richer, and sweeter than
regular balsamic vinegar, and the two really aren’t
interchangeable. You can also “age” it yourself by
taking regular balsamic vinegar and heating it to
a simmer in a small saucepan. Simmer, stirring
frequently, until its volume has reduced by about
one third. Allow to cool completely before using, and
store in the fridge.
Butter: All butter used in recipes is unsalted. If
possible, purchase butter from grass-fed cows.
Quinoa: All quinoa cooks the same regardless of
color, so just use whatever you can find. Be sure
to follow rinsing instructions to avoid a soapy
aftertaste.
Scallions or Green Onions: They’re the same thing!
The recipes refer to them as scallions, but some
grocers refer to them only as green onions.
Avocado Ripeness: An avocado is ripe if it gives
somewhat easily when you press it with your thumb.
If it feels almost hollow and gives very easily, then
the avocado has started shrinking away from the
skin. It is likely too ripe and may be going bad. If
you purchase an underripe avocado, store it in a
brown paper bag on the counter with a piece of cut
fruit to expedite the ripening process. You can store
perfectly ripe avocados in the refrigerator for a
couple of days without them ripening
