Boiling or frying broccoli might destroy its glucosinolates, which may fight cancer. Steaming preserves more nutrients.
Protein-rich cannellini or butter beans make smoothies more satisfying.
Instead of sodium chloride, have potassium chloride in your pantry for cooking.
This is another technique to limit acrylamide intake. Cook oven chips, breaded or battered things to pale golden but not deeper because browner toast contains more acrylamide.
Pressure cookers can cook an entire meal in under 30 minutes, including frozen meat, unlike slow cookers. Vitamins are best retained when everything steams quickly.
Kale, spinach, rocket, and romaine have more vitamin A, C, and folate than butterhead and anaemic iceberg lettuce.
A sandwich with butter might contain 25% of your daily saturated fat. A thin spread of puréed avocado will replace much of the saturated fat.