Quote

Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.

I do the cooking at home. Where we eat no more than 100 grams of meat a day and have 'tons' of fresh vegetables. I prepare the vegetables with a wide range of herbs, spices and such. We also keep on hand lots of fruit, yogurt and great breads.

I cook a little - I've never taken classes or anything - but enough to get by.

My husband is the cook at our house. I can make dessert and salad, but I stay away from meals. He makes amazing omelets, fish, and grilled vegetables like Brussels sprouts and cauliflower.

The key to a good meal is simplicity and the right seasoning.

We always had our own vegetables growing up and now I'm doing it with my kids at our house in the country.

In L.A., I get a meal delivery service called Diet Designs. I like a nice butter lettuce salad with some avocado, fresh grapefruit, shredded chicken breast and raw almond slices with a sesame vinaigrette dressing. I also love juicing and am kind of obsessed with it.

I was aiming for the cooks that I've talked to by teaching an online course and by traveling, listening to people who are really busy and harried but want to be cooking.

A kaiseki meal is like that, very small courses over a long period of time.