Simply Laura Lea. Laura Lea

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Simply Laura Lea - Laura Lea


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       for one egg in designated recipes.

      Using Canned Coconut Milk: If you open a can of

       coconut milk and the water has separated from the

       cream, add all contents to a blender, and purée until

       creamy. Then measure as the recipe calls for. Keep

       leftovers sealed in the fridge up to one week.

      Eggs and Egg Shells: I use large eggs in my recipes.

       And remember: always check for shells, y’all. Always.

      Measuring Fat: If a recipe calls for an amount of

       butter or coconut oil, melted, you will measure the

       fat when it’s solid and then melt it.

      Frozen Fruits and Vegetables: You will see a few

       recipes that use frozen vegetables. That’s because

       frozen vegetables can be fantastic! They’re easy to

       use, less expensive, and certainly less perishable

      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:

      Image Long-Soak Method for Soaking Nuts: Add nuts to a bowl and cover with filtered water by at least 1 inch. Allow to sit in a shaded area at room temperature for anywhere between 8 and 14 hours, before rinsing and draining.

      Image Short-Soak Method for Soaking Nuts: Add nuts to a saucepan, and cover with 2 inches of water. Bring to a simmer, and simmer two minutes, then drain and rinse with cold water.

      Nut and Seed Butters: I use unsweetened, unsalted

       nut and seed butters in my recipes. I also try to use

       newer, runnier nut and seed butters, because they

       add moisture and are easier to blend. If that’s not an

       option, try this trick: Scoop out a few tablespoons

       less than the recipe calls for and place in a mixing

       bowl with the missing amount of very hot water.

       Stir to combine, then allow the mixture to sit for

       10 minutes. Stir thoroughly and measure out the

       amount needed for the recipe.

      Salt: When I call for salt throughout the book, I am

       referring to fine-ground, noniodized sea salt. This

       is the ideal all-purpose salt for cooking, baking,

       and seasoning. Sea salt retains beneficial traces

       of minerals. Do not substitute table salt, which is

       even more finely ground; using the same amount of

       table salt will result in a dish that’s overly salty. For

       finishing or garnishing, I recommend sea salt flakes

       (Maldon sea salt) and pink Himalayan sea salt.

      Aged Balsamic Vinegar: I specify “aged,” because

       it is slightly thicker, richer, and sweeter than

       regular balsamic vinegar, and the two really aren’t

       interchangeable. You can also “age” it yourself by

       taking regular balsamic vinegar and heating it to

       a simmer in a small saucepan. Simmer, stirring

       frequently, until its volume has reduced by about

       one third. Allow to cool completely before using, and

       store in the fridge.

      Butter: All butter used in recipes is unsalted. If

       possible, purchase butter from grass-fed cows.

      Quinoa: All quinoa cooks the same regardless of

       color, so just use whatever you can find. Be sure

       to follow rinsing instructions to avoid a soapy

       aftertaste.

      Scallions or Green Onions: They’re the same thing!

       The recipes refer to them as scallions, but some

       grocers refer to them only as green onions.

      Avocado Ripeness: An avocado is ripe if it gives

       somewhat easily when you press it with your thumb.

       If it feels almost hollow and gives very easily, then

       the avocado has started shrinking away from the

       skin. It is likely too ripe and may be going bad. If

      


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