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I love fresh citrus and always keep lemons, limes, and oranges on hand; they come in handy for spritzing up quickly grilled meats, seafoods, and vegetables, especially when followed up by a quick drizzle of extra virgin olive oil.

Good news for orange lovers: citrus fruit intake has been associated with reduced stroke risk.

As with lemon juice, the more sorrel you use, the more it has to be balanced with something sweet, starchy or creamy - it's a yin-yang approach to cooking that I find rather calming.

I use a lot of fresh citrus, garlic, and fresh herbs when cooking to cut down on fat and sodium but punch up flavor. Our cupboards and fridge are full of condiments - mustards, vinegars, etc. that also add tons of flavor but are low in fat, calories, or other processed additives.

I'm in love with 'pure' flavors, things that are natural and delicious, minimally fussed with, that showcase the season.

This is kind of weird, but I eat lemons with salt as snack. They're so good!

As you eat more healthily, your palate changes - it's amazing. Your taste buds constantly adapt: from minute to minute, in fact. If you drank orange juice right now, it would taste sweet. But if you first ate some sweets then drank the same juice, it could taste unpleasantly bitter.

I like to abide by the seasons and let the natural flavor in food speak for itself. I use quick cooking techniques of high heat with very little fat, such as quick saute or wok stir-frying.