Michel breaks down which oils are best to cook with and which are best to finish with. Not only for better flavor but for better health.

This month, at Lime we're making dietary changes. No, we're not running off to the hills to silently meditate on the value of root vegetables, and you can forget about us learning the joys of cooking with seaweed, or emptying our pantries and alientating our families in the process. Instead we're making small changes for big gains. To do the same, try some of my recipes. Go sugar-free with "Whole Grain Strawberry Rhubarb Crumble," meat-free with "Tempeh Stir-fry with Broccoli," and saturated-fat-free with "Light Eggplant Parmesan." In return, you'll find greater calm and vitality, and take a smaller bite out of the planet while you're at it.