Below is a list of low-carbon culinary techniques and terms that are used throughout Big Green Cookbook. If any words seem new to you it’s because I coined several of them!

Earth-style: Use of every edible produce part, such as skins and seeds

Eco-brew: Cooking with a locally-brewed or organic beer, such as in chilis or stews

Ecotarian: Someone who eats a plant-based diet with minimal environmental impact and may or may not eat small amounts of organic poultry or meat

Eco-wrap: Edible, no-cook wrap, such as lettuce leaves

Flexitarian: Someone who eats a plant-based diet and occasionally fish, poultry, or meat

Green grill: Grill in the off position with residual heat

Green-over: Eco-friendly recipe makeover

Green sauté: Sauté in a hot skillet with the residual heat while the burner is off

Green-sized: Just right-size portions, such as petite portions of meat

Hyperbake: Bake in an oven without preheating it, and use residual heat after turning it off

Hyperfry: Fry in oil without preheating it

Residual heat: The remaining heat that can still be used for cooking after turning off the heat source

Lid cook: Cook covered while the burner is off

Micro-bake: Cook or “bake” a sweet food in the microwave oven

Micro-roast: Cook or “roast” a savory food in the microwave oven

Micro-steam: Steam in the microwave oven

Micro-stew: Stew in the microwave oven

Peel-ups: Peels used as serving cups or bowls

“Big Green Glossary” from Big Green Cookbook by Jackie Newgent, RD (Wiley).

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