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WORDS OF ENCOURAGEMENT
It’s not only the ingredients you choose but the way you cook them that makes a difference. I recommend steaming or microwaving vegetables instead of boiling them to preserve the water-soluble vitamins (like B vitamins and vitamin C), which leach out when immersed in liquid. Also, since the skin of produce has so many nutrients, I keep the skins on my potatoes, apples, cucumbers and others whenever possible. And just as I cook to keep the nutrients, I also cook to eliminate fat by broiling or boiling higher-fat meats like chicken wings or lamb shank to render and discard the fat. “Comfort Food Fix: Feel-Good Favorites Made Healthy,” by Ellie Krieger
