Delicious news.... the Department of Health and Human Services has dubbed March National Nutrition Month! This is one of my personal favorite health observations because I love food. Despite what some people think, eating right doesn't mean we have to eat bland or unsatisfying food. It simply means we need to learn to combine taste with nutrition. Spicing up and flavoring our foods better will not only improve the taste, it will also help to train our brains to eat healthier.
Flavoring and traing our brains involves some trail and error as well as practice. Try a few of these easy tips:
Braiding, which means browning meat or chicken with spices and perhaps a dash of oil before cooking it in your meal. Braising helps to hold in nutrients and add taste through spices.
Use mustard see when braising, in marinades or in salad dressings. Mustard seed has been shown to help fight a number of cancers, plus it adds zip to the experience.
Ginger has a number of uses: Fresh-grate and add to banana bread or apple pie. Dried combine with soy, vinegar and sesame oil for a marinade. Ginger works as an anti inflammatory and can help reduce pan in joints.
Cilantro (AKA coriander) has iron and aids with digestion. Plus it is delightful in chili and stews or added to potatoes.
Cinnamon has been shown to benefit people with type 2 diabetes and lower triglycerides. It's packed with antioxidants and it's an easy spice to add to applesauce, oatmeal, yogurt, and numerous baked goods.
Lastly, one of my favorite spices, crushed red pepper. It is a powerful flavor enhancer that has antioxidants, been shown to reduce pain, and helped with weight control. Spicy foods stimulate your metabolism because they produce heat in your body. Put a dash on your pizza, or into your pasta sauce or chili.
The key is to try adding flavor. Enjoy food and make a conscience effort to combine TASTE and NUTRITION without adding fat, sugar or salt.