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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

veggies. 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: