More Spice Ideas!
Spice Up Your Life: Lose the Salt
Next time you reach for the salt shaker, try using some of these
flavorful herbs and spices instead. They’ll give your food a whole
new kick, and they won’t hurt your heart.
Basil: Use in soups, salads, vegetables, fish, and meats.
Cinnamon: Use in salads, vegetables, breads, and snacks.
Chile Powder: Use in soups, salads, vegetables, and fish.
Cloves: Use in soups, salads, and vegetables.
Dill Weed and Dill Seed: Use in fish, soups, salads, and vegetables.
Ginger: Use in soups, salads, vegetables, and meats.
Marjoram: Use in soups, salads, vegetables, beef, fish, and chicken.
Nutmeg: Use in vegetables, meats, and snacks.
Oregano: Use in soups, salads, vegetables, meats, and chicken.
Parsley: Use in salads, vegetables, fish, and meats.
Rosemary: Use in salads, vegetables, fish, and meats.
Sage: Use in soups, salads, vegetables, meats, and chicken.
Thyme: Use in salads, vegetables, fish, and chicken.
Note: To start, use small amounts of these herbs and spices to see
if you like them.
From Gloria:
When I first had to delete salt from my diet it was the hardest
thing I ever did… but now I love the spices in foods and cannot
imagine my life without them. My spice cabinet is one of those
plastic bins with drawers… it sits on the floor and comes to my
waist and still it is not big enough for all our spice collection.
One of the foods I tried that I would not have imagined is Morroccan
foods but in particluar … chicken with preserved lemons….
Nothing ventured nothing gained… as long as it fits within your
diet/health needs… why not?
Healthy eating to you!
Gloria
April 26th, 2003 at 7:04 am
Thanks Gloria for your list.
I would like to add something that I found that has been a God send to
me for a salt substitute. It is an old product that I had never used
before called "Veg-it". It will be near the other non -salt mixes such
as MRS Dash.
This have a very very tiny amount of sodium naturally found in plants
or vegetables. There is no added sodium. A very little 1/13 th of a
teaspoon goes a very long way.
I especially like it in chicken broth that I have made from baking
skinned breasts or thighs and then scraping the drippings adding water
heating and dissolving particles then FREEZING to bring all fat to the
top and skim while solid. Then I thaw and add the vegit for more flavor.
I have also used it on eggs, tofu, salads and vegetables. Also on
salman steaks. It is just great!
Thanks for letting me share
Jeanetta