How to add flavour naturally to your food
Building flavour naturally without having to rely on sugar, salt and fat
BALANCE WITH BRIGHTNESS
Instead of adding salt, finish with:
- A splash of vinegar
- A squeeze of citrus juice
- A handful of chopped herbs
MARINATE
Mix spices and herbs with fresh citrus juice, vinegar or wine. Coat food thoroughly and refrigerate for an hour before cooking.
PURÉES
- Unsweetened applesauce, pumpkin purée or squash purée can sub for oil, eggs or sugar in some recipes for baked goods
- Silken tofu purée stands in for dairy in dressings and dips
- Soaked and puréed cashews add richness to soups and sauces
STEAM-FRY
Get your pan sizzling hot before adding chopped onions and other vegetables. When they begin to stick, stir in a splash of water or reduced-sodium broth.
Herbs and Spices
- Garlic adds rich, savory flavor
- Aromatic herbs help build your flavor foundation
- Chiles and chile powder stimulate the palate
- Cinnamon heightens sweet flavors
If you consider yourself a healthy eater, you’ve probably come to rely on a few nutritious standbys, like lean protein, steamed veggies and whole grains. But how many times a week can you have grilled chicken, steamed broccoli and brown rice for dinner before you’re banging your head against the wall? You might think the answer lies in high-calorie marinades or fatty cream sauces to make dishes fun and exciting again. The good news: There are plenty of ways to please your taste buds without adding a calorie bomb to your dish
