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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