Make your life in the kitchen a little bit easier.
Use a large cutting board. If I tried to use the one in the image on the right, I’d be chasing my veggies all over the counter, and probably also the floor. My cutting board is one of my favorite possessions, and it’s 46 x 53 cm (about 18 x 21 in.)
Always have a sharp knife on-hand. I try to remember to sharpen my favorite knife about once a week.
Make staples like beans, rice, quinoa, or oatmeal in large batches ahead of time, so you don’t have to measure out and cook 1 or 2 servings of rice each meal. This is helpful if you like to ad-lib with vegetables and spices.
Cook for 3 or 4 days at a time by using 3 or 4 times the daily serving amount of each ingredient.
Mise en place – prepare your ingredients ahead of time, so that you don’t spend your cooking time running back and forth to cupboards and refrigerators.
Use a separate cutting board for fruit so that your mango never tastes of garlic.
Wash all your fruits & veggies as soon as you come home from the store or market, so that they’re ready to go when you need them.
Follow this link for the Best Oil-Free Sauté Method Ever.
Make ahead and freeze sauces to use with grain & veg dishes, like my black bean-soy-ginger sauce, or nasturtium pesto. This helps to avoid store-bought sauces that are often full of sugar, salt, & oil.