Zest for Life: The Art of Healthy Cooking
The recipe links on the right are either inherently healthy or by using the techniques below are easy to adapt so that they can become healthier.

Basic rules for healthy cooking :

Preparation and mise-en-place:
Always use the freshest of ingredients
Vegetables should always be 'crisp' and well-coloured. Any limpness or dull colours indicate a loss in essential vitamins.
Trim excess fat from cuts of meat and poultry
Purchase low-fat and low-sugar alternatives
Where possible purchase leaner cuts of meat and poultry
Always remove the skin from poultry
Using mince meat? Cook it separately then drain the fat before adding the meat to other ingredients.

Healthy Cooking Methods:
Use olive and sunflower oils instead of butter or lard when 'browning off' ingredients.
When using mince meat, cook separately then sieve off the excess fat before continuing the recipe
Substitute deep frying for 'cleaner' oven style batters and roasting techniques (see chicken in oats and yoghurt)
Substitute yoghurt for unhealthy creams and coconut milks when cooking curries.
Try to reduce the amount of oil used in roasting and pan-frying
Stick to 'cleaner' methods of cooking; steaming, simmering and roasting.
Avoid 'charring' or blackening ingredients (high carbon consumption has direct links to cancers)
Cook vegetables as quickly as possible to minimise vitamin loss
When making omelettes and pancakes reduce the amount of egg yolks used; make up for the yolk reduction with extra whites.
Use stock and fresh herbs instead of cream to richen and add extra flavour to gravys

Healthy Baking:
Remember that baking recipes are precise ratios and shouldn't be altered too much or you risk failure! However you can always:
Change butter and lards for low fat baking margarine
Use low-calorie sugars that, although expensive, are now readily available in supermarkets and are a suitable substitute for sugar-rich cakes, cookies and sweets

Healthy Sweet:
Where possible substitute creams for low fat yoghurt
Avoid overly large additions of sugar
If possible switch sugar for more natural sources of sweetener; honey, fruit, dried fruit etc