About 10 years ago I decided to change my whole lifestyle and diet. I did not feel well with my body and consequently with my mind, constantly wondering what would be best for me and my family. It was then that I started to discover new techniques and types of food.

When I discovered Sue Kreitzman's book “Low Fat for Life Cookbook”, everything started to make sense, leading me to do all kinds of experiments at home, in addition to sharpening my curiosity about alternative types of food. I can guarantee that all the posts I have published and will publish are and will all be tried at home since I don't want to be a blog that preaches what it does not practice.

The various techniques covered in your book include:

• Use olive oil (sunflower, walnut, and sesame) diluted in water;

• Stew in broth instead of oil;

• Sauces prepared with semi-fat or lean dairy products;

• Vegetable purees and concentrated fat-free broth;

• Remove all visible fat from meat and skin from poultry fat.

The most fascinating technique for me at the time, which I found completely new and that had never occurred to me was to dilute the olive oil or oil in the water, which can be used for roasting and grilling, in salads, or for sautéing, therefore deserving a special focus on my part. I confess that I never use oils, always staying faithful to oil (as good Portuguese as I am) which has to be extra virgin and of good quality.

The technique consists of filling a new and well-washed sprayer (for example those used for plants) with seven octaves of water and one of olive oil or sunflower, walnut, or sesame oil. Shake well before using to mix the mixture well, and then just spray the food, the grills, and the pans.

According to the author, olive oil should be used for a richer taste, sunflower oil for all purposes, walnut oil for a more delicious and refined aroma, and sesame oil for oriental cuisine dishes.