One step to eating healthier is how you cook your food. The aim of cooking healthier is to enhance the natural flavours and to retain the goodness of the particular dish.

I'm sure eating healthier and losing weight is high on everyone's resolution list. My new change for the year is to try surf more often and to return to Ballet after 13 years. I have been back to Ballet for over two weeks; surprisingly I still can do pirouettes.

One step to eating healthier is how you cook your food. The aim of cooking healthier is to enhance the natural flavours and to retain the goodness of the particular dish. Monthly I am going to give a culinary tip to help you cook healthier. The tip of the week is from the American Dietetic Association website (www.eatright.org)...

  1. Poach fish, poultry and or meat in a flavourful broth rather than cooking it in oil. What I do is I would cook my meat in wine, or water even when I am roasting the cuts of meat in the oven.
  2. Pan searing, broiling and grilling meat seals in all the juices and flavour. Just remember to let the cut of meat rest for a few minutes before cutting and serving to lock in all the goodness.
  3. Bean purees and olive tapenade could be used in place of margarine or butter as a condiment on the table. The benefit is you get extra antioxidants and Vitamin E from the olives and the fibre from the beans.
  4. Adding nuts such as almonds, walnuts add extra flavour to any dish, especially salads. The nuts add extra fibre and essential oils into your diet.