Top 10 healthy cooking tips from chefs around the world

 

Chef Craig Elliott, South Africa

  • Use 'super' foods. Brocoli is one of the most complete foods in the world, hosting a number of vitamins and minerals. Try to include a small piece every day in your diet.

Chef Dirk Rogge, Germany

  • Steam instead of boil. Try steaming your vegetables rather than cooking them in boiling water as they will retain more vitamins, nutrients and flavour.

Chef Gili Haim, Israel

  • Use an alternative. When making mash potato, use Hellmann's mayonnaise instead of butter and milk to bind the mash together, lowering calories, cholestrol, and making it "Kosher"

Chef Przemyslaw Kaczmarek, Poland

  • 50% vegetables. When serving your evening meal or lunch make sure that 50% of your plate is vegetables, this way you are easily increasing your intake of vitamins and fibre.

Chef U ur Volkan Uysal, Turkey

  • Make it vegetarian. Traditional Turkish cuisine uses mostly minced meat or lamb. For a healthy alternative try substituting the meat with vegetables.

Chef Luc Van den Bergh, Belgium

  • Start with soup. When dining out choose a soup for your starter, this helps you to consume one of your five daily vegetable servings in one tasty meal.

Chef Steve Jilleba, USA

  • Go for the natural option. For a healthy alternative when making risotto use faro instead of rice. This is a natural whole grain packe with fibre. Serve with roasted mushrooms and freshly grated parmesan cheese to finish.

Chef Carlos Madeira, Portugal

  • Cut out the sugar. Cut by half the amount of sugar in traditional Portugese desserts, replacing with honey or fructose. Add in fresh fruit whenever possible to boost colour and flavour.

Chef Yen Koh, South - East Asia

  • Use fruit for sweetness. Substitute raw sugar in Thai desserts by using natural dried fruits like figs, mangoes or banana to give a natural delicious sweetness.

Chef Flavia Barretto, Brazil

  • Spice is good. In tropical, hot regions, try to eat spicy food. This will make you sweat and help to control body temperature.

Chef Ray Lorimer, UK

  • Leave the skin on. When making a butternut squash or pumpkin soup, don't peel the skin and throw it away. Instead leave it on when the soup is cooked, blend all the ingredients together, saving around 28% of waste and giving added fibre to your diet. Also don't throw away pumpkin seeds, dry roast them and flavour them with Knorr Bouillon Powder and serve as a garnish with the soup.
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