Cooking techniques covered in this topic include the most common and high-yield healthy cooking techniques that can be easily incorporated into the everyday life of families from a variety of cultural food traditions. They can be taught by any combination of instructors who have expertise in patient care, cooking, nutrition, in order to assist patients in making behavior changes.
A variety of cooked and uncooked sauces based on nuts, fruits, vegetables, herbs, spices, and other flavoring ingredients. Many require no cooking and can be made ahead. Add these sauces to any combination of whole grains, legumes, and vegetables for a quick, delicious, healthy meal.
Cooked or raw sauces made from nut butters or soaked and blended nuts. These can either highlight the flavor of the nut or provide a creamy backdrop for other flavors.
Pureed Vegetable, Herb, & Fruit-based Sauces
Can replace oil or cream-based sauces and add flavor with minimal calories.
No- or Low-Oil Dressings
Can be made similarly to a vinaigrette, by replacing oil with water, juice, broth, or another liquid. However, others are blended to incorporate a mixture of fruits, vegetables, broths, herbs, spices, vinegars, acids, and/or nuts and more closely resemble Nut-based or Pureed Sauces.
Classic French sauce made of 2/3 to 3/4 oil and 1/4 acid (e.g., vinegar, lemon juice, etc.); for other styles, a variety of flavoring ingredients can be added. Often used to dress salads or for marinades.