A SALTing the tastebuds with flavors TIPS ON STAYING FIT & HEALTHIER

 I would like to give you some tips on making tastier vegetarian food.

Most recipes tell you to season with salt and pepper when you first saute the veggies for any sauce or soup etc.
DON'T

Salting anything causes them to release moisture and along with that, flavor.
Instead of sweating the base vegetables you are actually steaming them and a lot of the flavor concentrate is lost.

Salt was originally used to preserve meat/game..and is used in the Ancient Egyptian method of mummification..to draw out water and moisture and thereby dry up, preventing mold growth.

Too much salt in the human body also causes moisture ( water) to dry up, can lead to high blood pressure and kidney failure...also too much salt will preserve you but you will be a wrinkled mess..lol.

Always consult your medical practitioner before making dietary changes, but in the West as a whole we consume too much dietary salt.

When making good vegetarian meals ( also applies to Vegan), cook the veggies first, with herbs and fresh ground pepper..sauteing allows them to caramelize and keep their juices and flavors in..so when a dish is completed you can taste all the different components as opposed to it being just a mix, or taste like a basic tomato/onion sauce.

Check the seasoning at the end.

Celery is a natural veggie to add a salty flavor.

If your stew or soup is too salty add a peeled potato and throw this out before serving as this will also draw out the salt.

For those on a restrictive salt intake I recommend using fresh lemon or lime juice in place of salt at the end of cooking or when it is plated.

In fact in the early days of Los Angeles & Southern California when the area was all citrus trees, the farmers regularly had lemons and limes on the table in place of salt and pepper.

Another tip with citrus fruit, is to peel it with a vegetable/potato peeler and remove the zest ( having thoroughly washed the fruit in hot water to remove any waxes or pesticides)..this zest contains powerful flavoring agents( the fruit's natural oils) and much of the sweetness of the citrus..add this chopped or minced to any dish, it is great in teas and with any stew.( this is one item that is perpetually thrown away and it is an integral part of the fruit)



This zest along with fresh chopped parsley or cilantro (green coriander) adds a freshness to any dish when added at the end of cooking.It can be frozen but is far better eaten fresh with the juice of the fruit

When cooking anything with garlic, add some raw chopped at the end of cooking for a fresh flavor.

I wish more people would use the Italian  Gremolata on their meals..a mix of fresh finely chopped parsley, garlic and either fresh  lemon or orange zest..this is great with any meat, vegetables, rice,cheese,  pasta or even fish..makes everything taste fresh...fabulous with boiled new potatoes or peas
It is added at the end of cooking or when it is plated.

Enjoy living well and GOOD LIFE.