By Irene Hayton 1 large cucumber 2 cups (500 ml) low-fat plain yogurt (see Notes) 2 cloves garlic, crushed or finely chopped 1 teaspoon (5 ml) or more, minced fresh dill (optional) unprocessed sea salt, to taste Peel the cucumber,...

By Irene Hayton Yogurt is a fermented dairy product made by adding bacterial cultures to milk. The culturing process makes yogurt more digestible than milk, so many people who must avoid milk—due to either lactose intolerance or to a protein...

By Irene Hayton Poaching is a quick, low-fat method for cooking fish and can be used for fillets, steaks, or whole fish. You can add whatever vegetables or herbs that you like to the poaching liquid. Be sure to keep...