The New All Foods Natural

Serve with crudités such as carrot, celery, peppers, cauliflower and broccoli, or savory potato or tortilla chips.

Don't cut freshly baked scones, pull them apart with your fingers instead. Cutting ruins the texture and makes them clumpy. Scones stale quickly; eat them the same day you make them.

If you don't have sour cream, yogurt or buttermilk, add 1Tbs lemon juice or vinegar to 1 cup milk and let stand for 5 minutes. Use this instead of sour cream, yogurt or buttermilk.

The addition of lemon juice gives this recipe a tangy side.

The very well known strawberries and cream made special. Also very good with raspberries.

Strawberries, or any other fruit, juiced and combined with skim milk make a healthy drink, much lighter in sugar and fat than the usual milk shakes and smoothies.

Tzatziki, a very simple sauce, is a great accompaniment to traditional Greek. Tzatziki can also be used as dip and not only in traditional Greek cooking, try it as filling for baked potatoes or served with fish fingers instead of tartar sauce.

Celeriac is a versatile root vegetable that tastes like celery.

A conforting dish to bake or finish under the broiler.

Vichyssoise is a chilled leek and potato soup. Originally, the richness came from white sauce, now it is prepared with cream.

Zucchini is high in fiber and low in calories. Using stock, skim milk, and evaporated milk we make lighter the traditional vichyssoise. Aromatic herbs and spices give extra flavor, as the curry does in this recipe.

Ideal for a buffet or brunch. Use cheese with color and flavor, such as red Leicester, and maybe a pinch of cayenne pepper instead of the black one.

More elaborate, but the results are worth and very satisfying.

One would think leeks, potatoes, garlic and sage would not marry well. The truth is the flavors blend beautifully.